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Topics - snowtiger87

Pages: 1 [2]
16
Kegging and Bottling / Corn Sugar vs Table Sugar
« on: August 30, 2012, 01:10:10 PM »
I need to bottle a couple of Belgian-style beers and I ran out of corn sugar. What are your thoughts on just using table sugar (from beets) instead? Should I use the same amount as I would corn sugar?

Thanks

17
Wood/Casks / Balcones Distillery Barrel
« on: August 30, 2012, 12:42:50 PM »
Just an update to an old thread on this. I aged by Wheat Wine in it 3 weeks, tasting once or twice a week and once the flavor was where I wanted it I racked it out to a keg.

That beer just won Best Of Show at the Colorado State Fair !

18
General Homebrew Discussion / That was painful
« on: June 19, 2012, 12:37:04 PM »
I new this batch of beer would be a little more technically challengeing because of how I wanted to do it - 10 gallon IPA with 7% flaked oats split into 2 vessles for the boil so I could hop each one differently. However, what I did not count on was the false bottom in my mash tun coming off at the bottom of 27 lbs of mashed grain !  >:(

I tried just going with it but it became clear that the little trickle of wort I could get going was going to take me all afternoon to sparge. So I decided to take all of the hot, wet, sticky mash out of my mash tun, put into by boil kettle, re-attach the disconnected false bottom, then put the mash back in the mashtun, re-circ, then sparge again.  :P

I just got done with that and now the sparge is going beautifully. That was awfully thirsty work though so now I am having beer.  ;D

19
Beer Travel / Free Dinner at Stone Bistro and Gardens
« on: June 04, 2012, 11:46:41 AM »
Do I have your attention yet? What is the catch?

Basically, I need a ride. So, in exchange for round trip transportation between downtown San Diego and Stone I will buy you dinner there.

I will be returning from my deployment to Afghanistan and will be out-processing through San Diego. I will be there for a few days around June 12 - 14 or so and I would really like to get up to Stone while I am there. I won't have transportation - hence the request for a ride.

If anyone is interested please send me a message on the forum with your contact info. I will be traveling the next few days so it may take a while to get back with you.

Thanks

20
General Homebrew Discussion / NHC Finals
« on: May 13, 2012, 11:56:52 PM »
Has anyone received their instruction packet for the final round?

21
Yeast and Fermentation / White Labs French Ale Yeast (WLP072)
« on: April 15, 2012, 06:47:27 AM »
Does anyone know the brewery origins of this yeast? Apparently Wyeast's Biere de Garde yeast (#3725) is from the Fontome brewery (which is interesting since that is a Belgian Saison brewery).

Also, does anyone have experience with both yeasts? If so, which one would you recommend for a Biere de Garde?

Thanks

22
Commercial Beer Reviews / Would you pay this much?
« on: March 25, 2012, 03:13:33 PM »
http://www.beerpulse.com/2012/03/westvleteren-xii-release-pushed-back-to-june-suggested-retail-price-set-at-85/

Maybe, considering where the profits go. However, it would be awfully tough since I know what yeast, hops, sugar, and grain they use and could brew at least 20 gallons myself for that pirce.

23
Wood/Casks / 5 gallon Balcones Distillery Barrel
« on: February 29, 2012, 12:00:01 PM »
I got one. ;D At least it should be on the way. Whiskey freshly pulled out. My only dilema is that I am still in Afghanistan and the barrel will be at my house in a week or so.

I have a beer at home that can go in it (Wheat Wine, OG 1.103 or so) and I think I can get a friend to come over and rack it in.

How long do I dare wait to fill up the newly drained barrel? How long to you think would be good to let the Wheat Wine age in it? I won't be able to taste test until I get home in June. Do you think 3 months will be too long?

I don't really want it filled up with water to begin with for fear of loosing all that whiskey flavor goodness. What have people's experiences been with the first round of these barrels?

Your responses are appreciated. Thanks.

24
Yeast and Fermentation / Wyeast 1581-PC
« on: February 02, 2012, 10:30:12 AM »
Belgian Stout yeast. Anyone used it yet? If so, what do you think?

25
Ingredients / Prickly Pears
« on: October 12, 2011, 02:27:17 AM »
I have never used them in a beer before but I have an idea to make a prickly pear Saison. I think the earthy character of the fruit would go well with earthy character of Saison yeast.

My question is how many pounds of processed prickly pears (skinned and seeded) should I use for 5 gallons? I plan to put them in the secondary. I would like a strong prickly pear character in the finished beer.

Thanks for your input.

26
Equipment and Software / brew4lessnow
« on: September 30, 2011, 06:34:42 AM »
Has anyone done any business with this guy? If so what were the results?

I noticed the add in the May/June Zymurgy selling a stainless conical fermentor for $269. It does not say what size.

27
Kegging and Bottling / Phil's Philler
« on: September 12, 2011, 09:23:40 AM »
Has anyone seen one of these for sale lately? (or a substitute) For those who do not know it was a metal (nickle plated brass maybe?) bottle filler that sealed at the top so the level of liquid in the bottle was easier to get where it needed to be.

28
Beer Recipes / Mc Chouffe clone recipe
« on: October 19, 2010, 03:40:49 PM »
Anybody have a good one (all grain)? I have been snooping the internet without much luck. I know it is supposed to be "inspired" by Strong Scotch Ales but does not have the kettle caramelization that those have. Also, it seems bigger than the traditional Belgian Dubbel.

Thanks for the help.

29
The Pub / GABF Members-only Entrance
« on: September 16, 2010, 11:31:32 AM »
My tickets for the GABF have not been stamped "members-only" even though I am a member and purchased them from the AHA. Will I still be able to use the members-only entrance?

Where is the members-only entrance?

Thanks

30
Ingredients / Pink Peppercorm Saison
« on: April 29, 2010, 10:01:07 AM »
I know, I know. But it is for a gift. This weekend for National Homebrew Day I will be brewing my regular 10 gallon Saison recipe but taking some wort out and steeping some pink peppercorns, then putting that liquid in 5 gallons to ferment.

My question is how much peppercorns to use? A tablespoon? 1/2 oz? Should I coursley cruise them of leave them whole? Should I put them in the fermenter or just strain the steeped liquid in?

Ok, that was more than one question. Since I have never used pink peppercorns I appreciate the advice.

More info:
Description of pink peppercorns from the Spice Shop:

These Reunion Island pink peppercorns have a fruity, nutty, sweet flavor and are very delicate and light compared to true peppercorns.



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