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Messages - snowtiger87

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226
Yeast and Fermentation / Re: Pumpkin beer and Belgium yeast
« on: November 01, 2012, 02:13:22 PM »
I have been brewing a pumpkin saison for about 10 years now. It really works. I just brew 10 gallons of pumpkin beer, split the batch in half, pitch East Coast Ale yeast in half and pitch Saison yeast in the other half. The regular pumpkin beer is for Thanksgiving and the pumpkin Saison is for Christmas.

227
Beer Recipes / Re: Possible pale ale and spruce ale recipes
« on: October 25, 2012, 02:29:25 PM »
Quote
I run screaming from the room when I hear "spruce ale."

Bad experience.  Many years ago.  Still scarred.

I hear ya. The worst beer I ever made was a Cranberry / Spruce Black Lager for Christmas. I used extract for both the cranberry and spruce. It was awful. It tasted like pine sol that had already been used to clean the floor  :o

228
Beer Recipes / Re: Possible pale ale and spruce ale recipes
« on: October 24, 2012, 01:42:06 PM »
I have heard it is actually better to get the spruce tips from the fresh growth in the spring. Supposedly they aren't as harsh/bitter tasting.

229
Equipment and Software / Re: The Beer Bug
« on: October 24, 2012, 01:39:07 PM »
Looks like a refractometer is much simpler to me.

230
Ingredients / Re: spice amounts?
« on: October 24, 2012, 01:36:33 PM »
When are you planning on putting the spices in? I suggest as late in the boil as possible.

231
Ingredients / Re: spices for Holiday Ale?
« on: October 23, 2012, 01:25:40 PM »
I have had the best luck with McCormick's Pumplkin Pie Spice. It has better flavor than anything I have made up on my own.

Be careful with Star Anise. A little goes a loooooong way.

232
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 23, 2012, 01:23:04 PM »
Update: I brewed 10 gallons on Saturday and they are fermenting like mad in my cellar. Pitched around 65*F. The WLP 570 already blew the top off the 6.5 gallon fermenter and burbled out some yeast on thr floor. The WLP 550 is a little calmer.

233
Yeast and Fermentation / Re: WLP 510 Bastogne Ale Yeast
« on: October 23, 2012, 01:19:27 PM »
Maybe. Nothing I have brewed before or after that batch has shown signs of problems so I don't think it is my brewery. I was just wondering if anyone else had this happen. Doesn't appear that you have. I have mine entered into a competition as an Orval clone. I'll see how it does.

Thanks for the replies.

234
How much do you want to spend? Electric or gas fired?

For gas this one is great - and expensive: https://brewmagic.com/brew-magic-v350ms-system

For electric I prefer this system: http://www.theelectricbrewery.com/

You can buy most of the complicated parts from the site but there is some building to be done.

235
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.

236
Yeast and Fermentation / Re: Belgian Golden Strong
« on: October 18, 2012, 08:58:34 AM »
But you don't like Belgians  ;)

237
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.

238
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.

239
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.

240
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.

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