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Messages - snowtiger87

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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.

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.

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.

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.

I say enter it in 22C and just say it was aged in a whiskey barrel.

Ingredients / Re: Pumpkin
« on: September 18, 2012, 03:02:35 PM »
Agreed. Put in the mash, not the boil. I liked to use canned pumpkin for convenience. I tried doing a cereal mash with the pumpkin last time in hopes that it would eliminate the sticking issues but it did not help.

Kegging and Bottling / Re: Building a kegerator
« on: September 18, 2012, 02:57:45 PM »
Stand up fridge? Freezer on top or side by side?

Commercial Beer Reviews / Re: Are there any good beer apps for Android?
« on: September 13, 2012, 02:43:35 PM »
I like the Ratebeer app.

White Labs 833 German Bock or Wyeast 2487 Hella Bock fermented as a lager.

All Grain Brewing / Re: step-mashing, and when is it inappropriate?
« on: September 12, 2012, 03:21:58 PM »
For American and British styles I don't do a step mash and for German and Belgian styles I do - usually 130 - 150.

Commercial Beer Reviews / Re: Saison Voisin
« on: September 06, 2012, 02:09:34 PM »
I saw it once in Colorado but not in the last couple of years. I remember liking it.

Beer Recipes / Re: Hop Bomb IIPA
« on: September 05, 2012, 01:53:23 PM »
Why only 3.3 gallons? Are you kettle limited? If you are going to spend this much money on hops I would brew a full 6 gallon batch and plan on loosing 1 gallon to trub. Plus this recipe is way too much hops for 3.3 gallons to absorb (IBU wise) so you are basically wasting them. Probably the same is true for 5 gallons but at least you will have more beer when you are finished.

Ingredients / Re: Rye?
« on: September 05, 2012, 01:43:56 PM »
I don't find that rye increases bitterness, but does give a complimentary spicy flavor to certain hops (I like it with citrusy ones). I normally use 30% so it also gives a slick feel on the tongue and an interesting viscous look.

I brewed a Rye Wine this past Sunday with 30% rye (OG 1.103, 100 IBU's) and hopped with Columbus and Amarillo.

Kegging and Bottling / Re: Corn Sugar vs Table Sugar
« on: September 05, 2012, 01:33:00 PM »
Thanks for the calculator. That will come in handy  :)

All Grain Brewing / Re: Fly Sparging Question
« on: September 04, 2012, 11:23:41 AM »
I am thinking along the same lines as kramerog. Water chemistry becomes very important when doing all-grain brewing. If the Ph of your mash was too then that could lead to a sharp of harsh beer. This is easy to do when brewing a stout since the darks malts lower the Ph anyway. If your brewing water is coming out of the tap with too low of a Ph that would exacerbate the problem.

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