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Messages - snowtiger87

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211
Yeast and Fermentation / WLP 510 Bastogne Ale Yeast
« on: October 18, 2012, 08:59:33 AM »
Supposedly this is the Orval yeast without the Brett. However, I brewed a Belgian Blonde ale with it a couple months ago and tasted a bottle last night and it DEFINATELY has Brett. I know that White Labs has quality control out the wazoo (probably better than mine) but I am wondering if this one got past them. Has anyone else used this strain from them lately and gotten similar results? I don't particularly mind my results (I now have a great Orval clone) but I am glad I noticed this during fermentation and did not harvest and pitch this in my Belgian Golden Strong - as was my intention.

212
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 18, 2012, 08:58:34 AM »
But you don't like Belgians  ;)

213
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 17, 2012, 09:57:23 AM »
Thanks for all the info. Euge - why do you think I brew a Belgian Golden Strong? Too expensive to buy.

I already have some WLP 550 so I think I will get some WLP 570, brew 10 gallons and ferment side by side to see which one I like better.

214
Beer Recipes / Re: Saison de Noel
« on: October 16, 2012, 11:54:58 AM »
I really like the flavors of the Dupont strain (WLP 565) but I do hate waiting the month or so for it to finish. It usually goes for about 2 weeks, stalls for another 2 weeks, then starts going again. I really like the finishing power of Wyeast 3711 (French Saison) but I don't think it has the depth of flavors that I like in my Saisons (3711 has more pepper flavor to me than anything else).

So, I came up with the idea to pitch both yeasts at the same time and have been very happy with the results. I get a Saison that finishes in a decent amount of time and has the flavors I want. I harvest the yeast, wash it, and reuse it for several generations so the cost per batch is not that bad.

215
Yeast and Fermentation / Belgian Golden Strong
« on: October 16, 2012, 11:33:06 AM »
What is your favorite yeast for a Belgian Golden Strong Ale and why?

Thanks for your replies.

216
Events / Re: GABF App for iphone and droid
« on: October 10, 2012, 10:27:12 AM »
Hopefully some of the bugs will get fixed then too.

217
Beer Recipes / Re: Hoppy Belgian Ale
« on: October 10, 2012, 10:25:46 AM »
Your recipe looks interesting.

I haven't had very much luck with that yeast in the past. It did not want to finish.

218
Ingredients / Re: Ideas for Sorachi Ace
« on: October 10, 2012, 10:23:15 AM »
I think they would do well in a Hefeweizen.

219
Events / GABF App for iphone and droid
« on: October 09, 2012, 12:30:17 PM »
Has anyone downloaded and used it yet? What do you think? The reviews on it are not too good.

220
Kegging and Bottling / Re: Labeling bottles
« on: October 09, 2012, 12:26:19 PM »
I do like Denny but use a combination of MS Word and Publisher and print on a laser printer. All my labels are square or rectangular so I can cut them with a paper cuter. I usually print out 4 or 6 to a sheet.

221
General Homebrew Discussion / Re: Using sweet cherries
« on: October 09, 2012, 12:18:18 PM »
I have made a sweet cherry Imperial Stout a few times now. It is my wife's favorite beer. 12 lbs would be about right for 5 gallons. They give a good base cherry flavor. I would freeze them, thaw them out, then add to the secondary. I also suppliment the cherry flavor with extract to taste before packaging.

222
General Homebrew Discussion / Re: Fresh HOPS, How To?
« on: October 09, 2012, 12:14:01 PM »
I used 2 pounds of Cascade (8.4 AA here in Colorado) for 10 gallons of beer. I used an IPA base and used Columbus pellet hops for bittering. I put the fresh hops in  the sparge water, in the mash, first wort hops, and then huge knock-out addition. I then split the batch into 2 fermentations - using American Ale yeast in one and Saison yeast :o in the other. The Fresh Hop IPA is kegged and tasting pretty good but the Fresh Hop Saison is still in the secondary and tastes amazing.

223
Wood/Casks / Re: Balcones Distillery Barrel
« on: October 04, 2012, 01:53:18 PM »
The first whiskey in the barrel was Blue Corn Whiskey from Balcones. I "re-whiskeyed" after draining out the Wheat Wine by giving it a rinse with hot water (fill up once, then drain and let sit hole side down for a day) then putting a 5th of Jack Daniels in it and swirling aound.

I have since "rumed" the barrel by repeating the above process with a 5th if dark rum. It now has my Imperial Pumpkin beer (aka Rumpkin) aging in it.

224
Events / Re: National Beer Drinking Day, 28 Sept
« on: October 02, 2012, 12:51:31 PM »
I didn't know about the day but I drank a LOT of beer on the 28th.

225
Beer Recipes / Re: Oatmeal Raisin Cookie Stout
« on: September 20, 2012, 02:31:18 PM »
I would skip the ginger and use a vanilla bean instead. I plan to do a similar beer but use a Belgian-style Dubbel as the base beer.

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