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Messages - snowtiger87

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A Saison with a lot of Brett character belongs in Belgian Specialty. It will get dinged in the Saison category if the judges are good.

All Grain Brewing / Re: Good Old American two step
« on: January 12, 2012, 11:19:02 PM »
That is not it. It is under the "other fermentables" section and has a chart (similar to the decoction chart). I believe the first rest is at 95F or so.

All Grain Brewing / Re: Good Old American two step
« on: January 10, 2012, 10:39:13 AM »
If I had my book with me I could but unfortunately I am in Afghanistan without it (I can't brew here anyway)  >:(

I am sure someone on the forum has it and can post Randy's ceral mash schedule.

Beer Recipes / Re: American Farmhouse
« on: January 08, 2012, 02:25:55 PM »
I think the rye would conflict with the acid malt and agree with the suggestion to use flaked oats instead.

Kegging and Bottling / Re: Options for corked bottles
« on: January 08, 2012, 01:16:37 PM »
"plastic\real crok hybrid things"

What are these? Are you talking about the plastic champagne corks or something else? The reason I ask is that I noticed some Belgian brewers are now using a synthetic cork on thier bottles. I got in touch with the manufacturer and they said they were not importing to the US yet. Maybe they have started.

A warning on the plastic champagne corks. I used them when I first started bottle conditioning Belgian beer. Over half the bottles ended up with no carbonation even though I could see krausen had gotten up into the corks. On further inspection I noticed tiny cracks in the corks that did not have carbonation.

All Grain Brewing / Re: Good Old American two step
« on: January 08, 2012, 12:54:21 PM »
Yeah. I was going to mention that your efficiency will increase but then I saw you already brewed it. Also, I like to use the cereal mash schedule described by Randy Mosher in his book, "Radical Brewing".

Looks like you will have an Imperial CAP.

Beer Recipes / Re: The Maibock
« on: December 12, 2011, 11:33:31 AM »
My thoughts exactly   -   Carahell=German, Crystal 10='Merican  ;)

Beer Recipes / Re: Hop my Belgian American hybrid?
« on: December 06, 2011, 03:21:19 AM »
I vote for Spaltz as bittering and Saaz as FWH and late additions.

All Grain Brewing / Re: Time to fill up the keezer
« on: December 02, 2011, 11:44:31 AM »
Make a checklist before hand so you can keep track of everything. That way you won't forget about the little things like adding Irish moss, yeast nutrient, etc.

And don't start drinking beer until you have at least mashed in the second batch  ;)

General Homebrew Discussion / Re: Is my pilsner done fermenting?
« on: December 02, 2011, 11:30:09 AM »
Do a diacetyl rest. Let the temperature rise to 65F or so for a couple of days. Then start cooling it down to 35F or so over a few days before you rack it off the yeast. That may get you down a couple more points.

Ingredients / Re: Diastatic Power of Munich
« on: November 25, 2011, 12:26:00 PM »
So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.

Ingredients / Re: Wild rice question
« on: November 17, 2011, 09:21:20 AM »

You could contact Danny here:

He makes a wild rice beer and may have some research or at least practical experience in using it as a adjunct for brewing.

General Homebrew Discussion / Re: How many Military Home Brewers on here?
« on: November 15, 2011, 10:48:00 AM »
I am in Afghanistan right now so I can't brew but I have a few things waiting on me back home that I brewed before I left and I plan to brew a Wheat Wine / Impy Weizenbock on R&R over Christmas for my return next spring/summer.

Beer Recipes / Re: Christmas Tree IPA
« on: November 11, 2011, 12:53:48 PM »
Spruce is supposed to best and your are correct about the new growth aspect.

However, if the tips were exposed to the boil for a short time (last 15 minues?) maybe the harsher components could be avoided.

Kegging and Bottling / Re: Belgian Bottling
« on: November 11, 2011, 12:34:38 PM »
My local homebrew shop rents thier corker for $10 / day. Get the champagne corker if you can. The wine corker tends to pull the cork back out because the orifice (hehe, I said "orifice" ;D) is too small.

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