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Messages - snowtiger87

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316
All Grain Brewing / Re: Wheat in Belgian
« on: April 08, 2012, 10:40:42 AM »
Quote
Most Belgian styles don't use wheat.

Exactly my point. Granted my rant was "tongue in cheek" and meant to be an attempt at humor - I do see a lot of homebrewers putting wheat malt in all Belgian inspired beers when not needed.

In fairness to wiley1 he never stated a particular type of Belgian beer so I really don't know the end result he is seeking, but with malted / unmalted wheat in the recipe I think he is referring to Wit, or maybe Lambic.

317
Events / Re: BJCP reception at NHC
« on: April 08, 2012, 03:03:51 AM »
The BJCP Judge Reception link has been filled out. Looks pretty good to me.

318
Beer Recipes / Re: Liquid Flight IIPA
« on: April 08, 2012, 02:53:29 AM »
I am not sure what the Dextrine malt will do for you in this beer. There is plenty of base malt for mouthfeel. Also, instead of all those hop additions at 60 - 20 minutes out I would add them with less than 10 minutes left in the boil. That way you will end up with less harsh bitterness and more flavor / aroma from the hops.

319
All Grain Brewing / Re: Wheat in Belgian
« on: April 08, 2012, 02:36:24 AM »
Start rant - "EVERY BELGIAN-STYLE BEER DOES NOT HAVE TO HAVE WHEAT IN IT !" - end rant  >:(

I feel better now.

320
Beer Recipes / Re: Saison and Pilsner 2 for 1
« on: March 30, 2012, 09:59:43 AM »
I have done just such a brew in the past. For hops I used Magnum for bittering and Czech Saaz for flavor and aroma. It worked great in both beers. Styrian Goldings would be another option.

321
Beer Recipes / Re: Kelsey Mcnairs West Coast Bitter
« on: March 30, 2012, 09:56:14 AM »
5 oz of knock-out hops and ANOTHER 5 oz of dry hops for 5 gallons of beer with an OG of 1.047? :o

Sounds like a waste of hops. At what point do you reach hop saturation? And how much wort do you loose? Some things to consider.

322
Ingredients / Re: Northern Brewer hops question
« on: March 30, 2012, 09:43:06 AM »
I have gotten a "minty" flavor out of NB in the past. Most years it is woody / earthy - or maybe it depends on how late each year the particular crop used was harvested.

323
Kegging and Bottling / Re: Re-yeasting already bottled beer
« on: March 29, 2012, 08:43:17 AM »
When I have done this in the past I have re-hydrated the yeast and used an eye dropper to put the solution in the bottle - one dropper full for each. Much easier than counting grains.

I am glad yours worked out ok.

324
Ingredients / Re: White Table Sugar
« on: March 28, 2012, 09:28:07 AM »
I am out in wilds of Afghanistan and don't have my notes, but I thought the general concept of "inverting" the sugar alleviates the problem of yeast spitting out a particular phenol when it has to convert the sugar itself - or perhaps when it eats non-inverted sugar?  Any of the chemists out there please chime in.

In Colorado it is easy to get beet sugar at the grocery store - it is sold as regular table sugar. That is what I use in all my recipes that call for sugar. However, I sill use corn sugar for bottling - mainly Belgian-inspired beers. Just habit I guess.

325
General Homebrew Discussion / Re: Basement brewery
« on: March 27, 2012, 09:47:48 AM »
"Nahh not anymore...I couldn't get enough after 20 years of service so I went back as a civilian contractor until I broke my leg."

If I break my leg can I come home?  :o

At 2 months to go I am not sure it would be worth it. I am definately NOT coming back as a contractor though - I hate this place.

I get to finish the brewery in my basement when I get home.

326
Commercial Beer Reviews / Would you pay this much?
« on: March 25, 2012, 03:13:33 PM »
http://www.beerpulse.com/2012/03/westvleteren-xii-release-pushed-back-to-june-suggested-retail-price-set-at-85/

Maybe, considering where the profits go. However, it would be awfully tough since I know what yeast, hops, sugar, and grain they use and could brew at least 20 gallons myself for that pirce.

327
Yeast and Fermentation / Re: WLP800 low FG
« on: March 21, 2012, 11:01:29 AM »
Have you done all the usual checks like calibrating your hydrometer? Does the beer taste very dry? I suppose theer could be some stratification going on and your sample picked up one with more alcohol in it. I would just try another sample to see how that comes out.

328
Were you feeding it the whole time?

329
 I would also include a protien rest at 131 for 10 minutes. Where did you get the pecan smoked malt?

330
All Grain Brewing / Re: red ale grain bill help
« on: March 19, 2012, 03:20:21 AM »
That is a lot of specialty malt which may not be very fermentable. What FG are you shooting for?

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