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Messages - snowtiger87

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I think you will have plenty of body and mouthfeel in the beer without the Carafoam. I would just sub 2 more lbs of Pale Malt. I like to include some Special B malt (.5 - 1lb) on my RIS to help with the plum / raisin flavors. I also agree with the mash temp suggestion. 154F max.

All Grain Brewing / Re: Metal rod for measuring volume
« on: April 29, 2012, 04:15:51 AM »
I think a better use for the sight glass is in the mash tun. I don't like to leave much water in there when the sparge is done and since I can't "see" the water level in the mash after if has gone under the grain level that is what I intend to use the site gauge for.

General Homebrew Discussion / Re: 1st round NHC results
« on: April 29, 2012, 03:48:17 AM »
I too am against increasing prices for multiple entries. At $10 an entry for members the NHC is already the most expensive one that I enter. I would like to see a total accounting of where that $10 per entry goes, but that is a different issue. Most other competitions with graduated pricing have a DECREASE in price for multiple entries. I am in favor of a limit to total entries (10 sounds good) but as previously stated that might not help reduce total entries much. 5 per day might work.

Perhaps one more regional could be added next year? Texas seems to be the biggest area that does not host a regional.

Beer Recipes / Re: Two Brothers Atom Smasher clone ideas?
« on: April 20, 2012, 01:24:36 PM »
At 7.7% (according to ratebeer) it is a pretty big Marzen-style beer. Also appears to be aged in bourbon barrels.  Neither one of the these would be a big deal to an extract or partial mash homebrewer to reproduce. However, this is a lager, which means it has to be fermented at constant 50 degrees for 14 days and then lagered at 32 - 40 degrees (the closer to 32 the better) for a couple of months. That would be the challenge if you are not set up for it.

Ingredients / Re: plum flowers?
« on: April 19, 2012, 11:54:40 AM »
Or as a knock-out addition to a Saison instead of hops.

Ingredients / Re: what to put in a multigrain ale
« on: April 19, 2012, 11:53:04 AM »
I vote for spelt malt. Williams Brewing sells it.

I plan to brew a Saison when I get home with 50% pale malt and the other 50% of the grain bill comprised of equal parts of malted oats, spelt, rye and wheat.

General Homebrew Discussion / Re: Tell me about Mash Hopping
« on: April 19, 2012, 11:35:22 AM »
Smoking hops?  Is that anything like smoking grain?   

Yes, but the hops are easier to light  ;)

Events / Re: BJCP reception at NHC
« on: April 17, 2012, 09:17:17 AM »
It is somewhat updated now. Just no details yet.

All Grain Brewing / Re: Melanoidin Malt - I added too much?
« on: April 16, 2012, 08:59:02 AM »
Looks like you will have a good Oktoberfest / Marzen beer instead of a Helles.

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?


General Homebrew Discussion / Re: Tell me about Mash Hopping
« on: April 14, 2012, 11:37:10 AM »
I hop my Star San. Top that! 

The best I can do is sparge water hop and mash hop  :-\ Unless, I put hops in the water filter and use it like a Randal when I filter my water for brewing.  ???

Beer Recipes / Re: Critique Baltic Porter Recipe
« on: April 13, 2012, 12:31:04 PM »
The question is, how will you use the dark grains? My suggestion would be to cold steep them for 8 hours or so, strain the liquor into a pot and boil for 5 minutes while your main mash and boil is happening, then cool down and put in the primary fermenter with the rest of the wort. That will minimize the roast / bitter character and give you smooth darkness.

General Homebrew Discussion / Re: Wedding favors
« on: April 13, 2012, 12:18:49 PM »
Cool stories. I will relate mine from my wedding 4.5 years ago. 

Since my wife and I were both older (well, at least I was) and I already had a house and everything I needed for it we just asked our good friends (who a lot of them are homebrewers) to brew us their best beer for a wedding gift. My wife's task was to find a reception hall that would let us bring our own beer and not charge us. She did a wondeful job of finding a place and we had a wonderful reception/party.

The final results were that we served 12 different homebrewed beers on tap (I brewed 2 of them) from CAP to Impy IPA to Old Ale (with cool names like Old Ball and Chain, Hen Pecked Hefe, Pre-Nup Pilsner, etc), our toast was with champagne-style carbonated mead (a bottle on each table), and most of the guests received a bottle of Wedding Wee Heavy that I brewed as favors.  I also had glasses made (brandy snifter type) with my brewery logo on one side and the wedding date and info on the other and gave those as groomsmen's gifts so they could drink out of them at the party.

It was a wonderful evening that I remember fondly. Oh, and several of the beers went on to win medals for their brewers, including 1 best of show and 1 medal at the NHC.

Beer Recipes / Re: Uerige Doppelsticke
« on: April 11, 2012, 12:20:29 PM »
That is a lot of finishing hops. From what I remember from the beer it was fairly bitter but did not have much in the way of hop flavor and aroma. That was where the malt dominated.

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