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Messages - dbeechum

Pages: 1 ... 128 129 [130] 131 132 ... 162
1936
General Homebrew Discussion / Re: Books?
« on: June 08, 2010, 10:34:42 AM »
I guess it depends on your pov. I thought BLAM was a really good book for understanding the whole Trappist mystique.

Radical though I thought was awesome for breaking the sort of procrustean mindset we can get into as homebrewers with all this style stuff flying around us.

1937
All Grain Brewing / Re: Toasted Oats in Wit?
« on: June 07, 2010, 04:17:44 PM »
Oats are a good old fashioned witbier addition.

If you're going to toast them (and why the hell not), give them a week to outgas after toasting before using.

1938
Yeah, that bites more people in the butt than I could count.

1939
Ingredients / Re: Coffee
« on: June 07, 2010, 10:53:14 AM »
I prefer to cold steep a very thick slurry of coffee overnight to extract the good stuff without the bad.

1940
Yeast and Fermentation / Re: I pitched hot
« on: June 07, 2010, 10:43:26 AM »
Same thing here in LA, so I make life slightly more complicated.

After running through the CFC, I run the wort into a small IC that's sitting in a bucket of ice water. As long as I keep the ice water moving, the temp drops to the low 60's with about 25 lbs of ice working for the 10 gallon batch length.

1941
11B before or after adjusting for the alcohol? A refractometer will always read high with ethanol present.

1942
General Homebrew Discussion / Re: Just curious...
« on: June 07, 2010, 10:38:32 AM »
Quickly dwindling if you look at my signature.

1943
General Homebrew Discussion / Re: How to know more about beer
« on: June 05, 2010, 11:12:15 AM »
Best place ot start (at least for me) was to grab a copy of Designing Great Beers. Start with that to understand recipe design. To understand the grains and hops, really the only way to go about it is to get your hands on the grains and hops and chew, taste, make teas, etc.

I did put in my book what I thought were the highlights of the different malts and hops, so you could try that as well.

1944
All Grain Brewing / Re: Black IPA?
« on: June 03, 2010, 01:04:15 PM »
And yes, if you can't find sinamar.. you can take dehusked Carafa and cold steep it to produce a colorant. Boil it before you add it to your finished beer.

1945
Yeast and Fermentation / Re: Sour(?) Slurry
« on: June 03, 2010, 11:36:17 AM »
more like an offset smoker with a cold smoking stack.

e.g. the out from the fermenter into a sanitized chamber that has an out that bubbles into a container of fluid.

1946
Yeast and Fermentation / Re: Sour(?) Slurry
« on: June 03, 2010, 11:14:28 AM »
The best blowoff collection method I've seen is effectively a double blowoff.

You run the blow off into a sealed vessel which itself has a blowoff tube into ye old bucket of sanitizer.

1947
All Grain Brewing / Re: Black IPA?
« on: June 03, 2010, 10:15:41 AM »
Go fer it.. of course then you'll have to deal with the style Nazis who want you to be brewing an RIS if you want a black and super strong beer.

1948
All Grain Brewing / Re: Black IPA?
« on: June 03, 2010, 10:08:01 AM »
You and me both, buddy....

Because for human beings, the organoleptic experience begins with the eyes.

1949
The Pub / Re: My first beer fest.
« on: June 02, 2010, 10:03:23 PM »
Milk thistle
Water - lots of it - gobs of it - too much of it is just enough.
Food
and for god's sake don't try them all. :)

1950
Commercial Beer Reviews / Re: Wow oh wow.. Barrel Aged Beer Tasting
« on: June 02, 2010, 08:51:25 PM »
Erm... tough call.

I liked the Paradox more than the Parabola.

The initial taste of the Fred from Wood Flanders was great, but after a while it felt like it needed some bite. The Adam grew on me because the initial sip was all bourbon barrel. The Ommegang was wunderbar.

About the only one I can say that I categorically didn't like was the Grand Teton - too candyish.

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