Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - snowtiger87

Pages: 1 ... 19 20 [21] 22 23 ... 30
General Homebrew Discussion / Re: NHC Finals
« on: May 15, 2012, 12:10:45 AM »
Thanks for the info Janis. I wasn't trying to be pushy. With me in Afghanistan and my wife busy chasing around our 2 children at home I just want to make sure we did not miss it.

See you in Seattle.

All Grain Brewing / Re: Protein rest
« on: May 14, 2012, 09:06:12 AM »
That's it! No need for me to post the rest of my mash schedule. We must have read the same book.  :)

General Homebrew Discussion / Re: NHC Finals
« on: May 14, 2012, 09:01:45 AM »
Yes.  Mine said, "If you are in Afghanistan, keep your head down and get your ass back here to us in one piece."

All else is irrelevant.

 ;) I have been doing that. Thanks. 3 weeks to go !

My wife sent me an e-mail saying that she just did not want to miss it. As my comm access is spotty I wanted to make sure.

Thanks for the input. Tom, I think she will do ok. It is only 3 bottles that she has to pack and mail.

Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 14, 2012, 12:08:45 AM »
What is the difference between my Belgian Golden Strong and Tripel? The BGS has more hops and the Tripel has a bit of aromatic malt. Otherwise the grain bills between the two are the same - pils and sugar.

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

All Grain Brewing / Re: Protein rest
« on: May 11, 2012, 10:44:41 AM »
For a Hefe I do a rest at 112 for 10 minutes and another at 131 for 10 minutes. If you are interested in the whole mash regiment I can give it. I also do a decoction step.

Don't poor the bottles into another bucket if you can avoid it. That is a good way to oxidize the beer. If you have some dry yeast around (like US-05) I would activate it in water then use an eye dropper to put some in each bottle. Of course you will have to un-cap and re-cap but that is not a big deal since the beer is not carbonated now.

You did not give us a FG reading. It may taste sweet from a high FG or the lack of carbonation.

Beer Recipes / Re: Leftover hops
« on: May 06, 2012, 02:25:19 AM »
Gordon Strong has what looks like a pretty good recipe for a Belgian Pale Ale (The King) in his latest book. I plan to brew that one when I get home. The hops are different but the grain bill is close to what tschmidlin suggests. Oh, and Gordon suggests WLP Antwerp Ale yeast (a seasonal one) which is fairly sublime as far as "Belgiany" flavors go so the Wyeast Ardennes will make a more yeast driven beer.

Beer Travel / Re: Vine Street Pub in Denver?
« on: May 05, 2012, 02:50:35 AM »
You must go to The Falling Rock Taphouse if you are in downtown Denver. Continuously ranked in the top 10 in the US. Close to the ballpark. No cab needed.

Yeast and Fermentation / Re: Which yeast?
« on: May 05, 2012, 02:41:05 AM »
I like WY 3711 for dryness and slight pepper flavor and I like WLP 565 for general funky flavor so I have starting using both together.

All Grain Brewing / Re: Ok, so I gotta situation here...
« on: May 03, 2012, 02:29:41 AM »
I second the idea of a Dunkelweizenbock. Just add more pils and wheat malt (and more bittering hops).

You could call it a "Weizenstout".

General Homebrew Discussion / Re: 1st round NHC results
« on: May 03, 2012, 02:14:46 AM »
Hey Don,

Are you going to the NHC? Sorry I could not make the regional judging this year. I am supposed to be back in time for the NHC and have signed up to judge - I am looking forward to it.

Scott J

Beer Travel / Re: Minneapolis, Milwaukee and Chicago breweries?
« on: May 02, 2012, 02:26:36 AM »
My "Golden Triangle" of places to visit in Chicago are Goose Island, Piece, and the Maproom. If you want to take beer home there is a huge store right beside Goose Island. Also, if you have the time the Whole Foods down the street has a great tap bar inside, right by the front intrance.

All Grain Brewing / Re: How does my grist look?
« on: May 02, 2012, 01:31:30 AM »
I run extra hard stuff like malted rye or wheat through my mill twice put that is about it. I am going to brew with malted spelt in a couple months so that will probably go through twice as well.

Snowtiger - do you feel that the Special B comes through the roast barley?

Yes, I think it comes through. Adds to the complexity (with those plum/raisin flavors I mentioned).

Pages: 1 ... 19 20 [21] 22 23 ... 30