Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - dbeechum

Pages: 1 ... 130 131 [132] 133 134 ... 147
1966
All Grain Brewing / Re: figuring out grain bill %'s
« on: February 25, 2010, 10:26:40 AM »
Or I did something terribly wrong when I wrote it!   :D

1967
Beer Recipes / Re: Black IPA Idea?
« on: February 25, 2010, 10:24:45 AM »
I almost universal loath Ringwood because without an experienced brewers hand it produces butter bombs. Then again I'm very sensitive to diacetyl

1968
All Grain Brewing / Re: Malty beer
« on: February 25, 2010, 03:23:29 AM »
Malt selection is your first stop. Things like Maris Otter and Munich and even a good European pilsner malt will typically give you more malt flavor that the malts produce by American maltsters for the needs of the big guys here.

Mash technique does matter - can the use of decoction mashing push the maltiness? Sure, but the Scots seem to be able to do just fine making big malty beers with a single infusion mash.

Another place to check is your water and specifically your chloride levels. Where sulfate pushes the hops forward, chloride enhances malt perception. If you want a really well perceived malty beer, make sure you have more chloride than sulfate in the water.

1969
Zymurgy / Re: Zymurgy Magazine?
« on: February 24, 2010, 09:59:02 PM »
Could we get it as PDF download?

It is one of the irons in the fire for the group.

1970
General Homebrew Discussion / Re: Homebrewing in the USA
« on: February 24, 2010, 09:58:18 PM »
No clue on growth, but I know the estimate in the past year I've heard is 750, 000

1971
Kegging and Bottling / Re: Force carbonation with beer gas
« on: February 24, 2010, 09:57:00 PM »
Actually depending upon the levels that you're carbonating at and then running your beer gas at - you may be keeping sufficient pressure on your system to pour, but over time losing carbonation as there isn't sufficient CO2 concentration to maintain the carbonation level.

1972
All Grain Brewing / Re: figuring out grain bill %'s
« on: February 24, 2010, 05:41:47 PM »

1973
Gary and company are currently getting some more information on this, but from the reading done by the staff the law doesn't touch homebrewing, its all about commercial bottling. (Of course, Gary fell free to correct me if I got it wrong)

1974
Ingredients / Re: Besides using Food Coloring
« on: February 24, 2010, 11:52:48 AM »
I do have a data point that refutes that its too late.

A few years back MB Raines (She of the Yeast Article fame), brought to a club meeting her St. Patrick's day stout. It was fantastic and it was 4 days old. Of course on that front we can probably credit low gravity, big flavor contributions from the roast and of course scads and scads of healthy yeast.

1975
Ingredients / Re: Besides using Food Coloring
« on: February 24, 2010, 11:04:56 AM »
Hey...St Patty's Day is coming up fast.  ;D

The only green beer I remember seeing different than a stupid green food coloring laced bleck was Dogfish Head's Verdi Verdi Good which was (is?) a Dortmunder colored with Spirulina (aka health food junkie stuff)

1976
General Homebrew Discussion / Re: AHA Governing Committee Elections Open!
« on: February 24, 2010, 11:01:38 AM »
In true, 1800's style stumping I promise to buy every one of my voters a beer... from my keg.. when I see you and have one on me! :)

1977
General Homebrew Discussion / What's Brewing This Weekend - 2/26 Edition
« on: February 24, 2010, 10:20:06 AM »
Anything moving into/outta the brewhouse?

It's time for me to put the spurs to the brew rig to prepare for the Southern California Homebrewers Festival

1978
Beer Recipes / Re: Black IPA Idea?
« on: February 24, 2010, 10:16:06 AM »
And if you don't have access to Sinamar, you can take crushed chocolate malt (preferably Carafa) and steep it in cold water overnight. The soak ratio is quite intense. You want it to be like a super gritty slurry.

The next day, strain the liquid out. (I use a wire mesh strainer) and voila - you basically have homemade Sinamar.

1979
Kegging and Bottling / Re: Force carbonation with beer gas
« on: February 23, 2010, 10:42:18 PM »
so would that mean that in a homebrew chest freezer setup beer gas is totally unnecessary, even for stouts if you can set your pressures and line lengths properly?

If you're not pouring through a restrictor plate.. sure.. but the second you're going through a stout faucet and want to maintain low carbonation - onto the beer gas with you!

1980
If you're talking the forum, I don't think so, but we're new. Plus you'll find no matter what forum you're on (or what homebrew club you're involved with) there's a small core of people making most of the noise. I tend not o run around a lot on other forums these days, but there are some very active groups out there that I'm sure others will happily point you towards.

If you're talking the org itself, pretty certain. We're about 20k strong. Of course that's only a fraction of the number of homebrewers in America, but we'll keep working on that.

Pages: 1 ... 130 131 [132] 133 134 ... 147