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Messages - snowtiger87

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331
General Homebrew Discussion / Re: Wedding favors
« on: April 13, 2012, 07:18:49 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.

332
Beer Recipes / Re: Uerige Doppelsticke
« on: April 11, 2012, 07:20:29 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.

333
Do you have more detail on this new White Labs "Classroom"? I will be in San Diego in June for few days and I am intrigued.

334
Classifieds / Re: whisky barrels need homes
« on: April 09, 2012, 05:40:26 PM »
How long did you leave the first beer in the barrel?

335
Events / Re: BJCP reception at NHC
« on: April 09, 2012, 05:33:26 PM »
Quote
Looks like it's still the 2011 info.

DOH !  :-\ I did not notice that.

336
All Grain Brewing / Re: Wheat in Belgian
« on: April 08, 2012, 05:40:42 PM »
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.

337
Events / Re: BJCP reception at NHC
« on: April 08, 2012, 10:03:51 AM »
The BJCP Judge Reception link has been filled out. Looks pretty good to me.

338
Beer Recipes / Re: Liquid Flight IIPA
« on: April 08, 2012, 09:53:29 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.

339
All Grain Brewing / Re: Wheat in Belgian
« on: April 08, 2012, 09:36:24 AM »
Start rant - "EVERY BELGIAN-STYLE BEER DOES NOT HAVE TO HAVE WHEAT IN IT !" - end rant  >:(

I feel better now.

340
Beer Recipes / Re: Saison and Pilsner 2 for 1
« on: March 30, 2012, 04:59:43 PM »
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.

341
Beer Recipes / Re: Kelsey Mcnairs West Coast Bitter
« on: March 30, 2012, 04:56:14 PM »
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.

342
Ingredients / Re: Northern Brewer hops question
« on: March 30, 2012, 04:43:06 PM »
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.

343
Kegging and Bottling / Re: Re-yeasting already bottled beer
« on: March 29, 2012, 03:43:17 PM »
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.

344
Ingredients / Re: White Table Sugar
« on: March 28, 2012, 04:28:07 PM »
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.

345
General Homebrew Discussion / Re: Basement brewery
« on: March 27, 2012, 04:47:48 PM »
"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.

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