Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - onthekeg

Pages: 1 2 [3] 4 5 ... 9
Going Pro / Re: OK, we're doing it
« on: June 25, 2012, 05:45:33 PM »
How did the call go Marc?  Did the tie help? ;D

Classifieds / Re: Mega Hop Sale
« on: June 25, 2012, 04:31:51 PM »
I didn't know there was a centennial shortage.  I have 2lb unopened in my freezer right now! 

The Pub / Re: song title game
« on: June 25, 2012, 04:17:23 PM »
Body rock -Moby

Ingredients / Re: Comet Hops?
« on: June 25, 2012, 03:46:21 PM »
I have a pound of them in my freezer and keep looking at them, but haven't used them yet.  There doesn't seem to be much information on them out on the internet.

Ingredients / Re: Are these hops close to being ripe?
« on: June 25, 2012, 03:44:45 PM »
They look like they are loaded with lupulin!  Time to get a recipe ready for your wet hop 2012 beer!

Ingredients / Re: "Creamy" mouth feel ?
« on: June 25, 2012, 03:43:09 PM »
I have made many cream ales.  Creaminess isn't a thought that comes to my head.  I don't know why its even called that since its deceptive to people. 

All Grain Brewing / Re: Milling Flaked Adjuncts
« on: June 25, 2012, 03:41:53 PM »
Oh well, theres always next time right? :D

Next time, as in this coming weekend.  ;D

That would be pretty cool, then you could compare the beers later on and see if there was a difference or not!

All Grain Brewing / Re: Milling Flaked Adjuncts
« on: June 25, 2012, 03:28:04 PM »
With that high of a adjunct ratio, I would have gone at least 90 minutes provided you can keep the mash at a decent temp.  I guess time will tell, but you probably will have a starch haze but in that beer you probably won't care anyway.
It just may not keep as well as a fully converted beer.  It would have been interesting to see what would have happened if you decocted a thick portion of the mash and boiled it and added it back Hochkurz style at 158 and let it rest a bit.  The amylase may have got more active and chewed away at the end which may have upped your efficiency and gave better conversion.

Oh well, theres always next time right? :D

All Grain Brewing / Re: 1st wheat brew
« on: June 25, 2012, 03:23:03 PM »
Thats why I keep my old corona mill around.  I grind up wheat for witbiers and corn for my CAP.

All Grain Brewing / Re: Milling Flaked Adjuncts
« on: June 25, 2012, 03:16:56 PM »
It may have had enough diastatic power to convert, but not in 60 minutes.  I don't believe that its a linear equation as it converts, it will convert real fast in the first 30 minutes, but as the enzymes become less and less, it will take longer to get complete conversion.  In my experience.

All Grain Brewing / Re: Brewing with Unmalted Wheat
« on: June 25, 2012, 02:50:02 PM »
I brew with unmalted wheat quite a bit.  I also did back to back witbiers about 5 years ago.  The first was a single infusion at 154.
The second I cereal mashed the wheat, then infused the mash with the wheat and stabilized at 154.  90 minute mashes for both.

I got 1.046 OG on batch one
1.050 OG on batch two.

Both tasted similar to me, and for the ease of brewing I don't do the cereal mash for my unmalted wheat beers anymore.

All Grain Brewing / Re: Milling Flaked Adjuncts
« on: June 25, 2012, 02:45:24 PM »
I think some of your efficiency issue would be having more flaked grain than base malt.  The most I would do would be 50/50, but you were over that. 

Commercial Beer Reviews / Tallgrass Brewing Oasis
« on: December 11, 2011, 05:28:10 PM »
This is tied with Surly Furious as my favorite beer.  Wow is it a malty, rich, hop bomb!  I highly recommend trying it if you ever have the chance. 

The Pub / Re: International Bacon Day
« on: September 15, 2011, 01:45:26 AM »
I got a black pig being grown for me, sucks I can't grow him myself. Need a acre pasture to grow one. This fall we will be making our own bacon. We will keep you updated on this.

Yes you will!  Pictures are necessary.

All Things Food / Re: Made my own Bacon
« on: September 15, 2011, 01:35:19 AM »
I decided to go with curing in salt, sugar, and maple syrup without the nitrates.  When it's done, I'll hot smoke it to 150F using either maple or apple or both.  It's only ~5 lbs worth so I don't expect it to last too long.  I'll take some lardons to a work BBQ, then slice up the rest and freeze it.

So how did it turn out?  No pictures?  Did it happen? ;)

Pages: 1 2 [3] 4 5 ... 9