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Messages - euge

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6301
The Pub / Re: Favorite movies
« on: December 23, 2010, 02:49:27 AM »
Has anybody seen True Grit?

This is actually the one film I want to see. That and Tron. LOL No but seriously, I'm hoping it's a bit darker than the previous 1969 movie.

6302
Extract/Partial Mash Brewing / Re: Xmas Weizen advice
« on: December 23, 2010, 02:23:52 AM »
OK I added Weizenbock to the poll since Dopplebock isn't in the category range but fits the profile as I envision it. Sound like a good compromise Tom?

And I have 0.75oz of Hallertau to play with.

6303
Extract/Partial Mash Brewing / Re: Xmas Weizen advice
« on: December 23, 2010, 01:45:53 AM »
Cool . . .

An ounce or two of chocolate then, maybe a couple of ounces of special B.  I'd leave out the roast malt., and you've already got caravienne so I'd skip the crystal too.  And just for fun, do a decoction :)

I was thinking about that. Mash first then boil it so I get conversion. And with the addition of 2 oz each of the choco and spec B the SRM is now up to 16.

6304
Beer Travel / Re: Guinnes tomorrow night.....
« on: December 23, 2010, 01:18:57 AM »
Juice of the barley obviously being whiskey. Have one for me.

6305
Extract/Partial Mash Brewing / Re: Xmas Weizen advice
« on: December 23, 2010, 01:16:16 AM »
I got chocolate malt. Special B. Various crystal malts (10,60,90,120) and roast malt.

edit: and a total of 7# of wheat malt. And it isn't a typo.

6306
All Things Food / Re: Prime Rib help needed
« on: December 23, 2010, 12:38:30 AM »
My Mother loved to do prime-rib for Christmas dinner. Yorkshire pudding and haricot vert with sliced almonds. Too old and tired now to do it.

Anyway, her roast was studded with slivered garlic cloves. I think this made it extra special. Nice and mid-rare with horseradish sour-cream sauce.

6307
Extract/Partial Mash Brewing / Xmas Weizen advice
« on: December 23, 2010, 12:29:28 AM »
I've brewed a couple Hefe's and they turned out pretty good. The last one was an AG in 2008 with 70% wheat malt. Used WB-06 and it was consumed very quickly.

I want something fun on xmas so picked up some extract to mini-mash with some grain laying around. Yeast is two packs of WB-06 with best by date of Sep 09.

For 6 gallons of Dunkel Weizen:

4# wheat DME
2# Caravienna
1.5# Munich
1.25oz Hallertau 3.8aa for 60

1.053- 1.013
19 IBU
5.2 ABV
10 SRM

Or

For 6 gallons of Hefe Weizen

6# wheat DME
1.25oz Hallertau 3.8aa for 60

1.055- 1.014
19 IBU
5.3 ABV
3 SRM

Ideas? Which should I do? Suggestions? I limited the poll for 2 days so it should close this time on xmas am.

Thanks

6308
Kegging and Bottling / Re: Beer not dispensing from keg.
« on: December 22, 2010, 11:04:04 PM »
Is it 100% thawed? Maybe there's still ice in the dip tube. Either that or something is obstructing it. Pull it out and see...

6309
Yes!

I will be doing 6 gallons of Hefe Weizen on xmas day. Have some questions but will post in a thread.

6310
Homebrew Competitions / Re: Any Texas Comps?
« on: December 22, 2010, 05:14:30 PM »
Thank you!

Seems like March will be the month to aim for.

6311
The Pub / Re: Egg Nog Recipes ?
« on: December 22, 2010, 12:20:15 PM »
Tubercle's eggnog recipe:

 1. Buy what ever is on sale at the grocery store, the cheaper the better.
 2. Put unopened carton of eggnog in fridge
 3. What Loopy said... 4 fingers of Ol' Granddad (minimum) with one cube of ice...re-apply as necessary.
 4. After a couple of months, open carton of eggnog and pour spoiled contents down sink.
 5. Discard now empty carton.

Best yet!

6312
Questions about the forum? / Re: White Pages of Death Support Thread
« on: December 22, 2010, 11:53:53 AM »
*whew*

Thanks Drew!

6313
Extract/Partial Mash Brewing / Re: First attempt.....
« on: December 22, 2010, 11:37:07 AM »
Steeping is generally just extracting the sugars from the grain. Usually they don't need conversion. Mashing is different. It needs to be done within a temp range ie- 145 to 158 and it's purpose is to have enzymes in the grain start to break down the sugars. Within the temp range depending on which temp is used a different fermentability profile will result. Generally, the lower the temp the conversion is towards more fermentable sugars and in the upper range there will be sugars (dextrins) that the yeast will have difficulty eating.

This is a simple explanation. You should research it. Brewers usilize this range of temps to affect how the resulting beer turns out.

6314
Equipment and Software / Re: Copper boil kettle - taste impact?
« on: December 22, 2010, 11:21:03 AM »
So for the copper to benefit the wort how much should there be? My pick-up tube is copper. And so is my IC- though I generally put that in at flameout.

How long should the exposure/contact be and will a minimal amount suffice? I think someone posted in another similar thread that they toss a copper penny into the boil.

6315
Questions about the forum? / Re: White Pages of Death Support Thread
« on: December 22, 2010, 10:28:10 AM »
Try backing off and give it a few days rest. You have FF that currently works and perhaps the issue will resolve itself.

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