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Topics - euge

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196
Commercial Beer Reviews / Foster's Premium Ale
« on: April 05, 2010, 10:32:24 PM »
Nothing like an oil-can sized beer.

Label states "Ale with caramel color added" Mmmmm.

Easy to drink. Not too sweet ale with good bitter back bone- probably around 30...

197
All Grain Brewing / Batch-Sparge and maltiness?
« on: April 03, 2010, 10:50:03 AM »
Been reading and clicking around and found a piece of info on Fred Bonjour's website "sparging demystified" http://beerdujour.com/SpargingDeMystified.htm

Fred states that batch-sparging creates a maltier beer. He cites a quote from George Fix:

Quote
http://hbd.org/hbd/archive/977.html#977-3“I have found that to get a very high malt flavor the sparge must be omitted as well. This is an expensive way to brew since the amount of grains needed must be increased by a factor ~4/3. Nevertheless, some of the world's great ales and lagers have been brewed this way, and I have found it works in homebrewing as well for special beers. Clearly this is not the way to brew our standard beers.”

Not sure I understand and whether I'm taking this out of context. Maybe because I tend to mash at the lower side of the scale- usually 149-150F; I just don't consider my beers very malty.

198
The Pub / RO water & waste
« on: April 01, 2010, 11:23:48 AM »
Installed an undersink RO unit. Water tastes great and evidently helps out my beer... ;D Yay!

Problem is this unit is only about 9% efficient according to the manual. For every gallon of RO water produced 5.5 gallons go down the drain. >:( This has been measured by myself several times. If I had realized this beforehand I might have done something different. Plus the runoff is about 310 ppm salinity- only about 30-60 ppm more than my softened tap-water.

I'm not about to stop using it now!

Thought about drilling through the wall under the sink to the outside to run the waste into a collection tank or into a solar still. Then this water can be used for my garden.

Ideas?


199
Humph. No comparison. Even with a slight skunkiness Urquell beats Shiner hands down. Wooooo....

Side by side PU has more of everything than Shiner 101. Not a real indictment since how could there really be a... comparison.

But I did it any way.

Time to get me some Czech Budvar.

200
Commercial Beer Reviews / Ranger IPA
« on: March 24, 2010, 06:57:59 PM »
New Belgium Ranger IPA. 70 IBU. 6.5 ABV. Very Hoppy with a slightly sweet finish. Balanced. Perfect.

You have to try at least one.

201
Other Fermentables / Cider ressurection?
« on: March 23, 2010, 11:36:35 AM »
I whipped up 20 gallons last year. Used the cold-pasteurized stuff. Not ideal for "cider" but it has made decent enough in the past.

Flash-forward eight months

Popped one in the kegerator last week. Mmmmm. Perfect clarity. But otherwise not all that special. :( Lackluster come to mind.

So I poured two cans of frozen concentrate (apple) and mixed it up some. Much better!

Ideas for the second keg?

202
Yeast and Fermentation / Mystery yeast.
« on: March 22, 2010, 12:03:11 PM »
Found eight 8oz PET bottles of harvested yeast in a box in the back of my fridge. Been there since last summer? Could be WLP001 or it could be WLP530 but there's nothing to indicate what they are.

Is it even any good at this late date?!

203
Ingredients / Bitters & Crystal malts
« on: March 19, 2010, 08:06:44 PM »
Generally I'll only use 2 Crystal malts in my Bitters. This last time I used 3: a combo of 10*, 60* & 120*. I'm a little worried about "flavor confusion".

Been using Ray Daniels' book to formulate recipes but realized that I've really been shooting wildly in the dark these past few years.

What are some good combos of Crystal etc to make a stellar Bitter?

TIA,
euge

204
General Homebrew Discussion / Brewing with rainwater
« on: March 18, 2010, 11:26:48 AM »
Five Seasons Brewery brews with rainwater collected from their roof based on article from CNN.

Claims by brewery of it being the key to good beer.

Maybe for a Pilsner. They have to add salts otherwise.


205
Kegging and Bottling / Keg posts and poppits
« on: March 10, 2010, 01:37:07 AM »
Have 18 ball-lock kegs of varying condition. Some needed fixin right from the CHI co. That's what I get for buying cheap kegs a couple years back.

Several have troublesome poppits. They seem ok but leak after applying pressure to the keg. I pick at them with a finger-nail to try and reseat them slightly with varying success. A keg has never totally lost pressure.

Anyone ever diagnose this problem? I've looked at everything while cleaning wondering if it's the posts, poppits or both? ???




206
All Things Food / Pressure Cookers
« on: March 01, 2010, 10:35:16 PM »
I'm on my third one. This one's all stainless. A Fagor Rapid Express.

Beans are done in minutes. Braised shortribs? Only 15 minutes. Amazing piece of cookware. :)

207
Ingredients / Brewing water
« on: February 28, 2010, 12:47:40 AM »
I've never sent off any samples for a report- but one is available online and I go by it's average. What I do have is a TDS meter. Gives me an exact ppm. My water is average for the area according to it's reading.

High in bicarbonates with a sulfate-chloride ratio skewed to bitter. I've brewed across the spectrum with my water. In my lower SRM beers (around 10) I would get a weird harshness in an otherwise perfectly acceptable beer. Oh how I agonized over what may have gone wrong.

In contrast when I started in on the Brown ales and Milds I started seeing vast improvements in my finished beer. Something clicked and I did the research. OH. I really do have to brew within my water profile if I plan to use local water.

Accepting this has been a turning point in my brewing. If I want to use straight out of the tap to mash it has to be a minimum of 16 SRM. Period. And twenty is better.

What about you guys? Difficulties wit yer water?


208
General Homebrew Discussion / Batch size
« on: February 26, 2010, 12:36:22 AM »
I brew 12 gallon batches. The brewery churns it out pretty consistently without capacity bottlenecks. Why such a departure? It's easier to brew "extra" so what goes into the cornies has little to no sediment. Usually then I have a nearly clear beer on the second glass upon tapping a keg.

Plus, I have a gallon or more to play with- random carbing up a PET's to sample the beer still will leave me with full kegs on kegging day and fresh beer to drink. :D

That's me. What about you guys? Method to your madness?

209
Equipment and Software / 40 Plate Chiller
« on: February 20, 2010, 12:28:18 AM »
http://www.dudadiesel.com/choose_item.php?id=he40lb

How about this? Gurk! $325! :o



But seriously, I might buy one of the cheaper ones.

210
General Homebrew Discussion / Fresh cut pumpkin taste
« on: February 15, 2010, 10:30:48 AM »
For the first time ever I got it. My last brew the S04 fermented way lower than usual. It was very cold for a while and the beer slipped down into the mid-upper 50's for several days- even in the insulated fermentation chamber.

Never really got it above 65 during three weeks in the fermentor.

My test samples exhibited the Acetaldehyde flavor of freshly cut pumpkin. I think it is disgusting. Seems like it is the signs of incomplete fermentation. According to Palmer one should use cooler temps...?

It got kegged up and placed where it is a little warmer for the last three weeks.

Never experienced it before. Not pleased. Is this something that will sort itself out with time?

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