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Messages - snowtiger87

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406
General Homebrew Discussion / Re: Test your beer smarts!
« on: September 30, 2011, 10:53:07 AM »
14 / 15

Missed the Schlitz question  ???

407
Equipment and Software / brew4lessnow
« on: September 30, 2011, 06:34:42 AM »
Has anyone done any business with this guy? If so what were the results?

I noticed the add in the May/June Zymurgy selling a stainless conical fermentor for $269. It does not say what size.

408
Beer Recipes / Re: tweaking a hefe recipe
« on: September 28, 2011, 11:13:11 AM »
What kind of "flavour" does you wife want more of?

Hops
Banana
Clove
Malt?

If you are focused on fermentation temp what you mentioned is way to low for a traditional Hefe. My general run is > 68 for more banana and < 68 for more clove, but never as low as 60 and definately not 50.

409
Beer Recipes / Re: Help Please with a Saison
« on: September 28, 2011, 11:05:30 AM »
I would call this a table Saison. If you want a light beer with a lot of flavor (from the yeast) brew it as is. One starter should be fine. That yeast is a blend of 565 and a couple other Belgian more neutral yeasts to help it finish without the 565 typical 2 week lag.

410
Beer Recipes / Re: Getting closer to pumpkin time....
« on: September 16, 2011, 10:21:15 AM »
   
Re: Getting closer to pumpkin time....
« Reply #4 on: September 06, 2011, 03:17:54 PM »
   Reply with quoteQuote
Spicing the beer when done with a tea, to taste, is a great idea..... will definitely do that.

Still debating on when to put in the pumpkin.....

Still wondering whether there's any significant fermentable sugar in the pumpkin.....

______________________________________________________________________

I set my ProMash extract for pumpkin at 1.025 points per pound and that seems to be about right. Not a lot of fermentables, but some. I am a huge advocate AGAINST putting the pumpkin in the boil. I think that will just lead to haze and stability problems. The pumpkin does add color and I think I can tell the difference in flavor as well, even with the spices. It contributes to mouthfeel as well. I get a creaminess in the beer I attribute to the pumpkin.

I use canned pumpkin just because I think dealing with the whole pumpkin scraping and baking is a PIA.

411
Kegging and Bottling / Phil's Philler
« on: September 12, 2011, 09:23:40 AM »
Has anyone seen one of these for sale lately? (or a substitute) For those who do not know it was a metal (nickle plated brass maybe?) bottle filler that sealed at the top so the level of liquid in the bottle was easier to get where it needed to be.

412
All Grain Brewing / Re: Pumpkin spice Ale!
« on: September 12, 2011, 09:19:40 AM »
The canned pumpkin can be dealt with in the mash a couple of ways.

1) Step mash - include beta glucan rest and protien rest. Use rice hulls too.

2) CEREAL MASH ! - I did this last year and although it does add considerable time to the brew session it did help.

I definately agree that the pumpkin should not go into the boil. All that will get you is a sticky boil kettle and quite probably a hazy beer.

413
Beer Recipes / Re: Mc Chouffe clone recipe
« on: October 26, 2010, 01:12:03 PM »
Here is what I went with.

The Chocolate Rye is mainly for color but I thought it might contribute slighty to the spiciness. The color matches the poured glass from the Achouffe website.

Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 25.75
Anticipated OG: 1.075 Plato: 18.13
Anticipated SRM: 20.8
Anticipated IBU: 33.4
Brewhouse Efficiency: 80 %

Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
 0.25 lbs. Chocolate Rye Malt   1.030   525
 1.00 lbs. Special B Malt          1.030   120
 21.50 lbs. Pilsener                  1.038   2
 3.00 lbs. Candi Sugar (amber)  1.046   75

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Magnum            Pellet 13.10 28.7   90 min.
1.00 oz. Styrian Goldings Pellet 5.25  2.6     15 min.
2.00 oz. Czech Saaz       Pellet 3.20  2.1       5 min.

Yeast
-----
WYeast 3522 Belgian Ardennes

414
I had a pretty impressive weekend.

I brewed / made

6 gallons Piesporter wine (from kit)
6 gallons Pinot Noir wine (from kit)
5 gallons Pear cider (from kit)
5 gallons Apple cider (from club apple pressing)
11 gallons all grain Mc Chouffe clone - happily bubbling away in my new concial fermenter !

415
Beer Recipes / Re: Mc Chouffe clone recipe
« on: October 20, 2010, 02:25:16 PM »
So far I have found out that the beer is 8.5% with a starting gravity of 16 plato. That would mean it ferments down to 0  :o which I find hard to believe having had the beer last week. Main malt is Pilsner with some darker malts and candi syrup for color. Hops used are Styrian Goldings, Tomahawk (probably for bittering), and Czeach Saaz. No idea of how many IBU's but the website (Achouffe) mentions the beer has a "bitter bite".

There seems to be some speculation (both ways) that a spice is used. No indication of which one. Anybody have any thoughts on that?

416
I am planning to brew a Mc Chouffe clone if anyone will give me some input on my recipe post.  :P

I just got my new 14 gallon conical fermentor and I HAVE to put something in it.

Also, Saturday is the group apple pressing so I will be getting 5 gallons of juice to make cider.

417
Beer Recipes / Mc Chouffe clone recipe
« on: October 19, 2010, 03:40:49 PM »
Anybody have a good one (all grain)? I have been snooping the internet without much luck. I know it is supposed to be "inspired" by Strong Scotch Ales but does not have the kettle caramelization that those have. Also, it seems bigger than the traditional Belgian Dubbel.

Thanks for the help.

418
The Pub / GABF Members-only Entrance
« on: September 16, 2010, 11:31:32 AM »
My tickets for the GABF have not been stamped "members-only" even though I am a member and purchased them from the AHA. Will I still be able to use the members-only entrance?

Where is the members-only entrance?

Thanks

419
Beer Travel / Re: One Week in Belgium
« on: August 26, 2010, 02:16:48 PM »
My wife and I went to Belgium for 10 days last year. We went all over the country - Brussels, Popperinge, Bastogne, Mechelin. We did miss Brugges.

We want to go back and this is how I will plan the trip next time. Fly in to Brussels and spend 1 night there. Stay near  the Grand Place and vist Beer Circus and maybe the Delirium Cafe. There is a huge catherdral right by the Grand Place. My wife spend half a day in there.

Go to Popperinge by train, then rent bikes there. Stay one or 2 nights in the Palace Hotel (great beer bar) - say hello to Olive'. There are a couple other beer bars in town. Tour the Hop Museum. Watou is close by. Spend at least one night in the St Bernardus Bed & Breakfast. Go to the Westvleteren cafe. This area of Belgium was prime WWI real estate. There are plenty of museums and historical areas around to explore and the bike paths in this area are really nice.

Spend the rest of time in Brugges. Other have offered suggestions here. Plenty do do and drink there.

420
Ingredients / Pink Peppercorm Saison
« on: April 29, 2010, 10:01:07 AM »
I know, I know. But it is for a gift. This weekend for National Homebrew Day I will be brewing my regular 10 gallon Saison recipe but taking some wort out and steeping some pink peppercorns, then putting that liquid in 5 gallons to ferment.

My question is how much peppercorns to use? A tablespoon? 1/2 oz? Should I coursley cruise them of leave them whole? Should I put them in the fermenter or just strain the steeped liquid in?

Ok, that was more than one question. Since I have never used pink peppercorns I appreciate the advice.

More info:
Description of pink peppercorns from the Spice Shop:

These Reunion Island pink peppercorns have a fruity, nutty, sweet flavor and are very delicate and light compared to true peppercorns.



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