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Messages - beersk

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1411
Ingredients / Re: Buckwheat Honey
« on: November 17, 2011, 11:28:16 AM »
I'm with Tom in saying I've only used it in mead.  It's a strong flavored honey.  In mead, it definitely needs aging time.  Not sure how much you'd want to use in a beer, maybe 1-2 lbs at the end of the boil.  Or rack on top of it mixed in with some boiled and cooled water in the secondary (this might actually be best as adding it to the kettle will just be adding more highly fermentable sugars).

1412
Running new lines in the kegerator. More cleaning/organizing in the cellar. No brewing this weekend.


This is one of the things I don't like about kegging.  Bottling is more time consuming, but you don't have to worry about this kinda stuff.  Been considering doing more bottling from the keg.

1413
All Grain Brewing / Re: Oatmeal Stout mouthfeel
« on: November 16, 2011, 12:33:37 PM »
I'd mash warmer, not shorter, for more body.

it's a combination of factors.  thermometer calibration is a good idea. 

bay brewer didn't mention his original mash time, nor what the rest of the grist was, but a 45 min mash is reasonable.
I was assuming he was doing the standard 60 minute mash.

1414
I'm making a.....wait for it.....black IPA!  My recipe I call None More Black. Three gallon batch with a blend of Simcoe, Cascade, and Chinook in 5 different additions throughout the boil.  Yum!

1415
General Homebrew Discussion / Re: Dry hopping a porter
« on: November 16, 2011, 09:02:05 AM »
"Noonan!  Nnnnnnnnnnnnoooooonan!!!!" 

"Top notch Danny! Top notch!"

1416
The Pub / Re: Happy Nigel Tufnel Day!
« on: November 16, 2011, 09:00:06 AM »
David - "John 'Stumpy' Pepys...Great, great tall blond geek with glasses...Ah..."
Nigel - "Good drummer"
David - "Great look...Good drummer..."
Marty - "What happened to him?"
David - "He died. He died in a bizarre gardening accident, some years back."
Nigel "It's really one of those things that was, you know, the authorities said...You know...Best leave it unsolved, really...You know"


"You can't really dust for vomit."

haha

1417
General Homebrew Discussion / Re: Dry hopping a porter
« on: November 16, 2011, 08:56:20 AM »
I don't think Williamette hops will clash with the roastiness.  In my experience, I have found that citrusy hops clash with roasted malts and I don't get any citrus flavor from Williamette hops. 
Sierra Nevada Stout uses Chinook.  That's a pretty good stout.  I think dry hopping a porter is a fantastic idea.  It'd almost black IPA-ish in aroma; that is if you used something like Chinook.

bersk, did you just say Black IPA!!!!
Damn it I did.  I gave up.  When one says Black IPA, you know exactly what it refers to.  Whereas American-style black ale sounds silly and forced and you know how I feel about CDA's...haha.

1418
Kegging and Bottling / Re: Home Depot Chest Freezer Deal
« on: November 16, 2011, 08:32:39 AM »
I've been looking at getting a freezer for fermenting.  Any idea what the interior dimensions are?
Denny, I think you'd have a tough time fitting 2 buckets in a 7cf.  I don't think it'd fit 2 - 6.5 gallon carboys; not sure if those are bigger than buckets or not.  I have a 9 cf from Lowe's and it fits 2 - 6.5 gallon carboys comfortably.  Since I brew 3.5 gallon batches, I only ferment in 5 gallon carboys.  I don't think it fits 3 of those either. 

1419
All Grain Brewing / Re: Oatmeal Stout mouthfeel
« on: November 16, 2011, 08:24:39 AM »
Have you checked the calibration of your thermometer and hydrometer?  1.010 seems awfully dry for an oatmeal stout mashed at 154°F.  However, I'd mash warmer, not shorter, for more body.
I guess I meant with my suggestion to mash warmer and shorter.  Say 158F for 30-45 minutes. 

1420
General Homebrew Discussion / Re: Westy in the US!
« on: November 16, 2011, 08:19:52 AM »
I'm losing it, I thought this stuff was already here...what am I confusing it with?

EDIT: Ah yes, I was confusing it with Westmalle.  Ne'ermind!

1421
General Homebrew Discussion / Re: Dry hopping a porter
« on: November 16, 2011, 08:18:32 AM »
I don't think Williamette hops will clash with the roastiness.  In my experience, I have found that citrusy hops clash with roasted malts and I don't get any citrus flavor from Williamette hops. 
Sierra Nevada Stout uses Chinook.  That's a pretty good stout.  I think dry hopping a porter is a fantastic idea.  It'd almost black IPA-ish in aroma; that is if you used something like Chinook.

1422
Rye IPA again.
You never get tired of drinking the same beer all the time, even if it is amazing?

1423
The Pub / Re: Happy Nigel Tufnel Day!
« on: November 15, 2011, 12:01:35 PM »
"It's like, how much more black can this be? And the answer is none.  None more black."  Love that line so much I named my black IPA after it.  I'd love to see "None More Black IPA" on the shelves someday...

1424
All Grain Brewing / Re: Oatmeal Stout mouthfeel
« on: November 15, 2011, 11:43:15 AM »
You could also mash a little shorter too.  Try mashing for 45 minutes instead of 60, although I'm not for sure that will make the difference you're looking for.

1425
General Homebrew Discussion / Re: What makes a beer "Imperial"
« on: November 14, 2011, 12:40:25 PM »

Sorry about the rant but I just had this same discussion with a new employee who thinks Old Rasputin is a bland old school beer with no real flavor.

That's just ridonkulous. 

I'm registered to BeerAdvocate also and I get pretty annoyed at all the hype around oak aged or barrel aged beers over there and this thing called "WHALES".  It's like these dudes can't appreciate a 6% IPA or 5% pale ale, it's the more extreme the better.  And no one talks about lagers.  At all.  The rating websites, "ticking", and reviews those dudes get way into is a bunch of sh*t in my opinion. 
I've said it before and I'll say it again: I feel like a lot of these beer advocates don't actually like beer, they just like the idea of beer.

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