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Messages - tomsawyer

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The episode on Worth Brewing in IA (on BrewingTV) seemed to be a way to go.  Open a small pub and just supply your beer using a small brewing system (I think his was 20gal).  I've thought about approaching one of the existing pubs in town, and seeing if they'd let me brew occasionally on premises and sell at their establishment.  It might be a decent part-time gig, as much for fun as for profit.

General Homebrew Discussion / Re: Sour Mash
« on: June 02, 2010, 07:20:13 PM »
This batch is small enough that it won't be a great loss if it has to be dumped.  I did have some luck before with using whey to innoculate lactobacillus.  Come to think of it, I have some cheese culture starters in the fridge that might be useful.  I'll have to look into that.

General Homebrew Discussion / Re: Sour Mash
« on: June 02, 2010, 04:35:29 PM »
I am making a small batch (2gal) of sour mash beer right now, 50% wheat malt and 50% pale ale malt.  I let it sit overnight in the MLT, it had a skim of acetobacter on top the next evening.  I lautered it into a bucket and its sitting there for further souring.

I have a number of questions.

Should I boil this after it sours adequately?  There are no hops so far, I was thinking to at least boil a portion with some hops.

How do I know when it is sour enough?  Taste?  The stuff has a funky smell now but its not sour.

General Homebrew Discussion / Re: AHA Membership
« on: June 02, 2010, 04:28:38 PM »
Just ordered a two-yr membership a week ago.

All Grain Brewing / Re: Flavor of Fat Tire/2 Below, Which Malt?
« on: January 09, 2010, 08:44:35 PM »
Maybe this is just coming from the Victory malt then.  I didn't get a lot of hops when I first tried the 2 below, its really well balanced.  They are there though, and it makes the 2 below better than the fat tire.

All Grain Brewing / Flavor of Fat Tire/2 Below, Which Malt?
« on: January 04, 2010, 12:00:01 AM »
I bought some New Belgium 2 Below awhile back and loved it.  Then I had a Fat Tire (my first) and it tasted like a slightly weaker version of the 2 Below.  Both beers have what I think is a distinctive chocolate flavor to them.  I read where Fat Tire is brewed with Munich and Victory malt though, no chocolate.  Is the flavor I'm getting coming from the Munich malt?  I haven't used much of it, and not in a Belgian ale.

All Grain Brewing / Re: No Pants Brewing
« on: January 01, 2010, 07:07:23 PM »
I brew the way I cook. Never the same recipe the same way twice.

+1 to that.  I don't worry that I might not be able to exactly replicate a great beer because there are so many great beers out there.

One other thing that allows me to brew no pants, is making small batches.  Since I brew at least weekly, if a batch comes out really rank (not often but it happens) then I don't worry about dumping it.

All Grain Brewing / My First 1.100 Beer
« on: December 24, 2009, 11:05:04 PM »
I set out to make a big beer since my RIS and barleywine supplies from last year's batches are getting low.  This time I came up with more of a DIPA, although I htink with age it'll drink like a barleywine.

The grist for this 2gal batch is:

4lb Maris Otter
1lb wheat malt
1/2lb Victory
1/2lb Biscuit
1/2lb rye malt
1/2lb Crystal 60L
1/8lb Caramunich II
3/4lb sugar

Mashed at 150F-148F for 90min, batch sparged.

The hops schedule is:

2oz Magnum 90min
1oz mix of Willamette, Centennial, Summit and Cascade added at 15,5 and FO.
Did a 30min stand after flameout.

Yeast was a US05 yeast cake from a previous 3gal batch.

Everything went well enough, I hit 1.100 OG on the nose and got my 2gal.  It went in the fermentor a week ago, I used a swamp cooler and ice bottles to keep the ferm temp in the low 60's.  After six days the krausen had dropped so I brought it upstairs to warm it so it would attenuate to the maximum extent.  Out of curiosity I checked FG today, it was surprisingly low at 1.015.  I'm glad it isn't underattenuated, I was worried about using so much Victory and Biscuit (I didn't know they weren't considered base malts).

I tasted the SG sample and its hoppy to ay the least, very bitter with a citrusy flavor.  It has the characteristic mouthfeel of a rye beer, thick and slippery.  The alcohol is noticeable at this point, guess I have to expect that.  I tried to detect diacetyl and/or fruity esters and didn't find any although in this hop bomb it's tough to find anything else.  It'll be very interesting to see what carbonation and chilling do to the flavor of this beer.

I'm going to let this sit another week and bottle late next week.  I'm half-tempted to keg just to get it "to market" faster, but this is no keg beer so bottling seems the only reasonable course of action.

Anyway, just wanted to crow about my first 100 beer, and my best attenuation of a big beer to date.  Fred Bonjour's website was a big part of the success of this aspect of the brew.  Cheers!

What yeast are you employing?  I have a couple packets of S04, or 1026 in the freezer.

I brewed a classic dunkelweizen recipe this morning, I'm growing fond of those these days.

I have a DIPA (1.100 and 150 IBU) thats a week in primary.  The yeast is settling down now.

I have next week off and want to brew a Vienna lager (reviving frozen WLP830 today) and possibly a dubbel although I still have a keg of dubbel that I've yet to start drinking.  I figure to bottle this one though, got my corks in earlier in the week.

Tankdeer, that ordinary bitter sounds good too.  I kind of got away from those but I think it might be time to bring one back online.

General Homebrew Discussion / Re: Denny...
« on: December 24, 2009, 06:24:06 PM »
My house beers are all under 1.060, but I enjoy playing with big beers too.  I generally bottle those so I can have a pint or two of something substantial when I feel like it.

I'm definitely moving up the OG and IBU scales though, my tastebuds must be getting worn out.  I still remember posting what I thought was a hoppy pale ale recipe a couple years ago, and Denny said to call it "Wheres The Hops".  Now I have about six pounds of hops in the freezer, so I know where they are at this point.

Yeast and Fermentation / Re: S04 Dry Yeast
« on: December 24, 2009, 06:09:58 PM »
Pretty fast start for not rehydrating, and pitching into that heavy of a wort.  I like S04, I use it in my common bitter.  I got the limited edition 1026 (I think thats it) and used it for awhile but it really wasn't much different than S04, and dry yeast is just so easy to use.

Yeast and Fermentation / Re: S23 Lager Yeast from Fermentis
« on: December 24, 2009, 06:07:18 PM »
I was told it worked well enough at 60F.  MAybe I'll use it up that way, I make plenty of pale ales and stuff that doesn't require distinctive yeasts.

Yeast and Fermentation / S23 Lager Yeast from Fermentis
« on: December 24, 2009, 05:07:36 PM »
Anyone have experiences with this yeast?  Ive heard only bad things about it so far.  I bought two packets and was going to brew a few lagers this winter, but I'm growing up some WLP830 now because I'm kind of scared to try S23.  I really don't want a fruity lager, I went through that last winter with the Brewferm lager yeast and it was a big waste of time.

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