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Messages - jamminbrew

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736
Ingredients / Re: High Quality Hops
« on: February 25, 2011, 01:27:24 PM »
How do you guys feel about Crosby and Baker?  My LHBS carries those, and I've had good experiences with it, using several types, (Styrian Golding, Hallertau, Tettnanger) all pellets.

737
The Pub / Re: What's the Weather Like Where You Are?
« on: February 25, 2011, 10:39:41 AM »
Lightly snowing, 21* F   

738
Yeast and Fermentation / Re: Best high gravity/high alcohol tolerant yeast?
« on: February 24, 2011, 07:07:31 PM »

If you're going "flatout" and hoping for the best, then I'd recommend using two packets of Fermentis SafBrew T-58 but I wouldn't add all of the fermentables at once. Save any sugar additions for the secondary. I've had good luck with strain especially using it to bottle condition higher alcohol Belgies. Good luck!  ;)
If I wait to add sugars until secondary, do I boil them in water first, or add straight to the secondary?

739
Beer Travel / Re: Best citys for beer.
« on: February 21, 2011, 11:28:47 PM »
I like the beer in my town, Colorado Springs. I used to live right across the street from Bristol Brewing, and I loved the smell when they were brewing a new batch. My current fave is the Black Fox Shyela. Phantom Canyon is pretty good too. Their honey blonde is killer!  We're also only an hour away from Denver, an hour and a half from Boulder, and two hours from Ft. Collins.  I think Colorado in general has some of the best beers around.

740
The Pub / Re: You know you're a homebrewer when....
« on: February 18, 2011, 05:09:35 PM »
...your friends want to come to your house instead of the bar!

741
The Pub / Re: The other "pork soda"
« on: February 17, 2011, 08:11:28 AM »
I always liked the EP that had the covers of Pink Floyd on it.
Miscellaneous Debris!  Still have that one, too

742
The Pub / Re: Musical Emotions (Non-Lyrical music)
« on: February 16, 2011, 11:53:59 PM »
For a guy who loves punk, metal, rock and blues,it's strange to think that two of my absolute favorite pieces of music are Mozart's rondo allegro in D minor, and Beethoven's Moonlight Sonata

743
All Things Food / Re: What's For Dinner?
« on: February 15, 2011, 05:59:19 PM »
I am making mediterranean style pork chops, in my own marinade, with vermicelli in herbs and oil, and vegetable medley. 

744
Equipment and Software / Re: cooler mash tun size
« on: February 15, 2011, 03:32:37 PM »
Does anyone fly sparge in one?

What is this you speak of, "fly sparge"?   :D
Aren't flies in your sparge generally undesirable? ;D

745
Equipment and Software / Re: Drilling through my kettle .....
« on: February 14, 2011, 08:56:23 PM »
 A regular metal drill bit should be fine.  If you're worried about it, use a soaking wet sponge above the bit, keeping it in slight contact.  That should keep it cool. Speed would be a med-low speed, but probably won't matter.  Once you're though, use a fine rat-tail file to remove any burrs and smooth the cut down.

746
Yeast and Fermentation / Re: Better bottles
« on: February 14, 2011, 08:50:51 PM »
I doubt you have harmed the wort.  The bottles (I believe) are made with inert plastic, that shouldn't release anything harmful into your brew.  I personally love to use glass over plastic, but I do have a BB and a 6.5 gal plastic bucket type fermenter also. 

747
General Homebrew Discussion / Re: Too warm to have added yeast?
« on: February 14, 2011, 07:29:21 AM »
I once had to do the same thing, and it turned out ok, but I might have been lucky.  Next time, try cooling the wort down by placing the fermenter in a sink filled with ice and water. 

748
General Homebrew Discussion / Re: how do you make a yeast starter?
« on: February 13, 2011, 09:41:50 AM »
I use  1/4cup DME  to 2 qt water, it has worked fine for me.

749
Beer Recipes / Re: My Version of a Belgian Tripel
« on: February 12, 2011, 11:01:34 AM »
This past weekend I tried a St. Bernardus 8 Tripel agian after some time and found it to be just simply fantastic. 
I really like the St Bernardus ABT 12, also.  One of my faves!  There's a belgian beer pub in Denver called The Cheeky Monk that serves it on tap!

750
Ingredients / Re: Almond beer...
« on: February 12, 2011, 10:58:55 AM »
Thanks, every one!  Good info and ideas.  I talked to my buddy, and we thought maybe a simple blonde ale?  @dmtaylor, I think you're right about the hefe.  @gimmeales  I always thought amaretto tasted like maraschino cherries more than almond.  Since we're just experimenting with this, head retention is not a big issue yet, but if it works, then I'll probably have to figure that one out.

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