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Messages - saintpierre

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46
Homebrew Competitions / Re: NHC Competition question...
« on: March 21, 2013, 05:51:31 AM »
My entries are on their way.   Only bottle labels were required, right?  The rules and info on the region 11 site said to include your entry form and payment in box along with your entries along with bottle labels attached to your bottles (I know, rubber bands only...no tape :) ).  I didn't see an entry form and the entries were prepaid as required by the AHA, so I assumed this was just the standard template for this competition software.

Good luck to all that are entering!

Are the results posted yet?  ;)
I did the same. Entries should arrive today... gulp...

47
The Pub / Re: song title game
« on: March 11, 2013, 06:55:53 AM »
Hangar 18 - Megadeath

48
No brewing for me.  I will be kegging my 100% Brett beer and cleaning kegs lots of kegs

I just acquired 36 ball-lock kegs dirt cheap and sold all but 8 of them to people in my club at cost.
There's a meeting at the Vatican - your club is nominating you for immediate beatification before the cardinals take up this new Pope thing..... ;)
HAHA @ $39 bucks a keg I must be  ;D

49
No brewing for me.  I will be kegging my 100% Brett beer and cleaning kegs lots of kegs

I just acquired 36 ball-lock kegs dirt cheap and sold all but 8 of them to people in my club at cost.

50
General Homebrew Discussion / Re: Catagory Help Please
« on: March 07, 2013, 01:43:23 PM »
How about this one: An American IPA, fermented with French Saison yeast and aged over cedar.  You can't really recognize the cedar unless you've had a beer with it before, so it could go into Belgian Specialty or Specialty.  I'm leaning toward Specialty since it's not too Belgiany.
This beer sounds great! Want to share the recipe?

51
Ingredients / Re: dry hopping
« on: March 04, 2013, 02:24:39 PM »
That's a lot of transferring.  I dry hop in primary after FG is reached, transfer to keg after ~3 weeks, condition until I want to tap, chill & force carb on tap and serve.

Dave
+1 this is my proceedure.

52
General Homebrew Discussion / Re: Catagory Help Please
« on: March 04, 2013, 12:30:10 PM »
send me a bottle (I'll pay for shipping!) and I'll tell you where to categorize it, or whether to just send me the rest!   ;D
We're bringing a couple kegs to NHC so if you're there please stop by on club night and try it.

I'm leaning toward Cat. 23 with the bourbon being distinct in the flavor.  The wood is really a background note and not really apparent.

53
The Pub / Re: song title game
« on: March 04, 2013, 12:19:52 PM »
good times around the bend - string cheese incident

54
General Homebrew Discussion / Catagory Help Please
« on: March 04, 2013, 09:30:45 AM »
My club has made an old ale in which we aged in an oak barrel that was previously used to age bourbon.  We acquired the barrel from Allagash who used it once for their beer Curieux. 

My question is what category should I enter this in?  Ideally I would enter it twice but I was able to registar only 1 beer into the NHC.  It tastes fantastic IMO and as a club we wanted to enter it.

The beer is a pretty basic old ale (recipe per 5 gal. below) and has background notes of bourbon and oak.  The oak is very light but the bourbon is noticible. 

12 lb. Crisp Maris Otter
2.0 lb. Munich malt
0.5 lb. C-60
2.0 oz Chocolate malt
~2 oz Willamette hops (4.5 AA, 90 mins)
1.5 oz (43 g) Willamette hops (0 min)
English Ale Yeast (varies per batch)

55
i have a big mix playlist that continues to grow each brew day.
+1 but I always end out listening to some sort of jazz.

56
Beer Recipes / Re: Pilsner with WLP833?
« on: February 24, 2013, 10:57:25 AM »
WLP website indicates 833 has gained popularity for use in a CAP.

57
Equipment and Software / Re: Upgrading Equipment vs Learning Your System
« on: November 07, 2012, 07:30:39 AM »
You have two goals, so there are really two answers. Smart equipment upgrades are a good way to make the brew day shorter or easier. Think about your process and what steps take time or cause you headaches, then find equipment to make that better.
 
But as far as making better, more consistent beer, well that is different. Upgrades are rarely needed for better beer, though some items such as better measuring equipment might make better beer easier. Temperature control and yeast management are probably the best upgrades you can make for better beer and these have little to do with the one's brew system.
+1 ^^^^
FWIW I have two upgrades I'm considering with my system.  1) a more efficient burner to cut time off the brew day and 2) a pump so I don't have to lift my sparge water to its home on my top tier.

58
Yeast and Fermentation / Re: 100% Brettanomyces (or similar) fermentation
« on: November 06, 2012, 04:36:12 PM »
Russian River Sanctification is a great all Brett beer. Here is some info from Vinnie:

You could easily homebrew this beer at home as it is fermented in stainless steel and none of it goes into oak barrels. I don’t have an exact homebrew recipe though I think Brew Your Own has done some variations of the recipe though I don’t know which issue.

Here are some basics:

85% 2-row Malt
5% Vienna Malt
5% Wheat Malt
5% Acidulated Malt

OG: 1.058
TG: 1.006-1.010
ABV: 6.25%
BU’s: 25ish

Hops:
Styrian Golding 90 minute – beginning of boil
Sterling 15 minutes to go in boil

The yeast is a mix of Brettanomyces and bacteria’s.
50% Brett Brux.
10% Brett Claus.
10% Brett Lambicus
30% Russian River Brewing “Funky Bunch” house yeast culture

The RRBC house culture we call the “Funky Bunch” could be cultured from a bottle of Beatification

You’ll see a long lag phase at the start of fermentation and then a slowing of fermentation when it gets to 1.020, from there it has to sit for a couple of months before it gets down to the gravity listed above. Depending on if you bottle or not you will need to make a decision on the final gravity. If you do bottle it has to be bottled at 1.010 or so, but, not above that or the bottles will over carbonate and the bottles might explode.

Good luck,

Vinnie
People with experience, how long are we talking here?  On Teach a friend... As a club we made a big Am. Barleywine (OG 1.109).  Since no one was claiming the second runnings and was basically going to be dumped I collect it and brewed up a smaller beer (OG 1.044).  I pitched a packet of Wyeast Bret Lambicus and has been sitting in glass since.  I don't really see the typical wreath as I do with saccharomyces but the air lock looks as though it has pressure.

59
I'm brewing but not sure what yet. I have made two half-gallon starters of WLP090.  So, maybe two 5gal batches to build the yeast up but I'm leaning towards making a big barleywine and pitch both starters.

60
Yeast and Fermentation / Re: high final gravities
« on: October 29, 2012, 08:26:52 AM »
+1 to checking your thermometer and hydrometer.
A few other things that came to mind, are this all malt beers or are you using adjuncts as well? What yeasts are you using and what sort of attenuation are you getting?

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