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Messages - dbeechum

Pages: 1 ... 137 138 [139] 140
2071
Beer Recipes / Re: Big Ghost Saison 3 Ways
« on: November 07, 2009, 01:49:13 PM »
Yeah, I wrote it up for last (this?) month's BeerAdvocate the magazine.

2072
Beer Travel / Re: Westvleteren 12 and other belgian beers
« on: November 07, 2009, 01:07:14 PM »
The first one is at Palace and the other two were at Belfort

Ahh, don't think I've ever gone to Belfort. I stayed at the Palace and love that place.

2073
Questions about the forum? / Re: bigger images
« on: November 07, 2009, 01:06:02 PM »
I've set it currently to 600x400 for now. More disucssion amongst the admins first before other changes.

2074
Equipment and Software / Re: RO system Qs
« on: November 07, 2009, 01:04:54 PM »
Probably.. since (if I remember my RO systems right) the waste water is carbon filtered already, they probably use it for sale as "drinking water"

2075
General Homebrew Discussion / Re: How many carboys do you own?
« on: November 07, 2009, 12:37:56 PM »
I only got one 5-gallon and one 6-gallon  :o

It'll probably get worse.

2076
Equipment and Software / Re: RO system Qs
« on: November 07, 2009, 12:35:54 PM »
How often do you brew styles that need RO? Can you figure out a ratio of commercial RO/distilled water to your carbonate water to reduce the trucki n load?

I think the best ratio of waste/RO I've seen is still somewhere in the 4/1 range

2077
Equipment and Software / Re: RO system Qs
« on: November 07, 2009, 11:09:06 AM »
RO systems are all inherently wasteful. Its a side effect of the design. Also, there's a pretty good maintenance cost involved if you're really trying to get zero mineral content.

Looking at the situation from a different angle - why do you need RO water? Aside from breweries specializing in pilsners and light lagers, most craft breweries use plain jane carbon filtered water. What about a carbon filter (or your local water supply) doesn't satisfy your needs?

2078
General Homebrew Discussion / Re: How many carboys do you own?
« on: November 07, 2009, 10:53:46 AM »
Hmm...

2 10 gallon corny kegs
4 6/6.5 gallon carboys
4 5 gallon carboys (only used for long, long aged projects - e.g. sours/meads)

2079
Pimp My System / Re: My Brewery and Alehouse-Shed
« on: November 07, 2009, 10:50:07 AM »
Sweet baby jesus... I wish I owned my garage, I'd totally get my mechanically talented friends to teach me how to do that!

2080
Beer Travel / Re: Westvleteren 12 and other belgian beers
« on: November 07, 2009, 10:41:37 AM »
I love Pope. Where were the bar shots taken? The Palace or Paix?

2081
Questions about the forum? / Re: bigger images
« on: November 07, 2009, 10:38:26 AM »
We have ways of course.. what would you suggest? 600x400?

2082
General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: November 06, 2009, 05:05:49 PM »
Ahhh . . I just love livin' out in the sticks

yeah, I don't get those adavantages here in the big city, but after near 20 years of city living, I don't know if I could go back to small town life.

2083
The Pub / Re: Banned!
« on: November 06, 2009, 04:50:38 PM »
Would you post a bit about it in the recipes section?  I'd like to hear more.

Sure thing Denster

http://www.homebrewersassociation.org/forum/index.php?topic=111.0

2084
Beer Recipes / Big Ghost Saison 3 Ways
« on: November 06, 2009, 04:49:56 PM »
So I'll add this to the wiki at a later date, but as a treat earlier this year I got (via a friend) a cleaned up culture of Fantome from the guys down at the Bruery.

Back in late May, early June, I brewed a sessionable Saison that I called "Lil' Ghost" which had pils, oats and a few other touches to 1.055.

In August, I bumped it up for the club's 35th Anniversary Party and brewed 31 gallons of a 1.092ish beer called "Big Ghost"

31 Gallons at 1.092, 44IBUs, 10SRM

55 lbs Dingeman's Pilsner Malt
20 lbs Munich Malt
4 lbs Flaked Oats
2 lbs Aromatic Malt
5 lbs Cane Sugar (added to the boil)

Mash at 149-150F for 60 minutes, recirc and bump to 168F

Hops
5.oz Magnum (14%AA)  for 90 minutes
3 oz Saaz (3.5%) for 0 minutes

Fermented with either:
Fantome Slurry from Lil Ghost
Wyeast 3711 French Saison / WLP565 Belgian Saison I

The beers were fermented separately and then at kegging time, 3 kegs (from my portion) were produced: straight of each and a single keg mixed together.

The Wyeast/Whitelabs keg - spicy with a lot of fruitiness. Big sort of Caramel flavor to the finish
The Fantome - dry, strong grapefruit rind and strawberry. noticeable funkiness at 3 months
The blend - much rounder than either beer straight. Carries a little bit more of the tanginess of the Fantome than would be ideal.

All told, my ranking of preference would be Fantome > Blend > Wyeast/Whitelabs

2085
The Pub / Re: Banned!
« on: November 06, 2009, 04:17:35 PM »
but they are mean as hell. Best to be on their side.

Meanwhile, I'm wily and charming. I think. Ahh, hell. :)

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