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Topics - duboman

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Commercial Beer Reviews / Anderson Valley Gose
« on: June 14, 2014, 03:29:40 PM »
Since I just bottled my hibiscus Gose I picked this up.

Really nice and tart, slightly sour and a touch of sea salt comes through. Pours with a short lived airy head and a bit of citrus flavor.

Really a nice warm weather quencher for sure!

I would say this is a really nice commercial example of a style that's difficult to find packaged or on tap, at least where I am:)

Commercial Beer Reviews / Revolution Rosa
« on: June 07, 2014, 10:04:12 AM »

I thought I would share the really nice summer beer from a local Chicago brewery. It's a quaffable ale brewed with hibiscus flowers at 5.8%.

Pours with a slight pink short lived head and almost no lacing. Color leans toward amber watermelon-ish and quite clear. Has a very pleasant hibiscus floral aroma and taste and finishes slightly dry on the palette. Hops are a nice balance but can't really be detected in bitter or aroma.

I've now had this several times both on draft and in the can and I'm becoming a big fan of it!

The Pub / Water woes in thr news
« on: March 18, 2014, 12:29:45 PM »

Seems to be a growing concern from the big boys on down!

Sent from my SM-T310 using Tapatalk

Homebrew Competitions / Thoughts/Opinions
« on: March 09, 2014, 09:38:25 AM »
Let me start by clearly stating I am NOT trying to slam a club or comp, simply looking for thoughts or opinions on my curiosity:

A recent competition I just received scoring on (on-line, not actual score sheets) posted the results of all BOS and 31 tables. There were 733 entries and 341 participants.

The sponsoring club placed 31 medals of the 93 available or a full 30% of which, if my math is correct from only a pool of 10% of the total entrants. They also took the BOS in meads, ciders and beers making a total of 35 medals.

Does anyone else find this curious?

Side note: I sent the same beers to two separate comps and while I have not gotten score sheets/feedback from the most recent all entries received MUCH lower scores than the previous, like not even in the same ballpark

Zymurgy / Kumquat Wheat/Kolsch Recipe
« on: February 25, 2014, 09:46:00 AM »
So I like kumquats and found the article interesting in the latest issue as well as the two recipes provided. In reading through the process and having never done a beer with fruit (Although I've read countless things about it) the process given involves adding the kumquats to the secondary for a period of time like a dry hop and then packaging but there is no discussion of an actual secondary fermentation taking place and I am assuming there would be from the remaining yeast and added sugars. am I missing something? I'm looking for some additional insight from those that know.

The article also states the kumquats can simply be added to a keg like a dry hop and again there is no mention of secondary fermentation but in this case I would think it's a non-issue due to temperature of keg being kept cold and yeast activity being nil.

Yeast and Fermentation / Using Lactobacillus in my Gose
« on: February 08, 2014, 11:03:43 AM »
So I am revisiting my Gose. The first time around I simply soured it by using acidulated malt and lactic acid and while the results were good I am looking to improve. This beer, while tasty did not fair well in competition and the main comment was it was not sour enough. I really used about what I thought was a reasonable limit of ingredients without getting wierd off flavors from too much malt and lactic acid.

The recipe was provided by a brewery and their instructions were to create a sour wort first using Lacto. Once the desired sourness was reached after a few days and then it was boiled to kill off the lacto and then proceed with a traditional boil with the usual hop additions, etc and then fermented.

I am planning on using WY1007 as I did with the first batch but would also like to use the lacto. My question is: Is it really necessary to first produce the wort, then sour, then boil and then ferment with the 1007? Or can I simply do the traditional boil, chill and pitch the lacto and allow the souring to begin at a higher temp, cool down to the lower temp and then pitch the 1007 and allow the entire beer to finish? Would this possibly create too sour of a Gose?

Just trying to simplify the process but not risk the final product, looking for some guidance:)

General Homebrew Discussion / Shocked at Price! really?
« on: February 01, 2014, 10:16:18 AM »
So we have a few new craft distillers that have popped up in the Chicago area of late and I started to inquire about used barrel availability to age some beers.........

I am specifically looking for the 20L or 5.28 US gal size since that's basically a batch size for me. The first location informed me that they only deal with the 55 gallon size and gave me the name of two other locations to try.

I heard back from one with my inquiry: $150.00 cash for a 20L barrel!!! Seriously? American Oak. When I verified the size at 20L I was kind of blown away and said no thanks I'll keep looking..........

Am I right or wrong that their price seems ridiculous?

General Homebrew Discussion /
« on: January 30, 2014, 07:29:32 PM »
FYI, it appears the site is down and the domain apparently hasn't been paid for.....

On another board some dude snagged it to use with a call out to the original owner to set things straight and give it back to the rightful owner

But, for those that use it, here's an operating link to the program

Don't kill the messenger...

The Pub / Lmao!
« on: January 15, 2014, 06:49:33 PM »

The Pub / No outdoor brewing today...
« on: January 06, 2014, 07:46:40 AM »

Commercial Beer Reviews / Los Muertos Brewery
« on: December 31, 2013, 08:23:28 AM »
Vacationing in Puerto Vallarta and located this brew pub in the old part of town, a great little place on a corner, open air brewery/pub with a really nice offering of beer.

The owners are from the states and select all ingredients from stateside providers shipped in.

It's a 7bbl brew house with jacketed fermenters, a cold room of bright tanks in the basement piped up to the taps and they're brewing a nice selection of American style ales that are really tasty!

Trying to post a pic but won't go through, I'll try later.....

We had a great margarita pizza and sampled their blonde, pale, Serrano pepper ale and amber, as well as an IPA, all quite good.

They use local water which is actually drinkable from the tap but they do modify it to style and to control mash pH as well as mineral content to style.

If you're visiting pay them a visit:

General Homebrew Discussion / Hard Root Beer in a comp?
« on: December 18, 2013, 08:18:15 AM »
To any BJCP judges out there: I brew a true all malt 10% Hard Root Beer and am wondering if it could be submitted in a BJCP sanctioned comp under category 23. There is nothing in it that isn't an ingredient of beer except for the Gnome Extract I use for flavoring and all the ABV is derived from fermented malt.

Ingredients / Radical brewing-Christmas ale
« on: December 09, 2013, 06:15:00 PM »
I'm in intrigued by the recipe on page 165 and have a question if anyone knows....

Spices added to liquor portion,  12.5 oz (370ml) added at bottling

My question is the spice/liquor list has more than 900 ml of liquid plus the spices. Am I correct to assume this list was steeped cold for a period of time prior to brew, strained and measured to 370ml?

I assume some of you have the text, otherwise I can post the list.


Ingredients / Time to mix up my hops
« on: December 05, 2013, 08:52:31 AM »
So I have a ton of Amarillo, Citra, Centennial, Cascade, Warrior hops both home grown and bulk pellet and am looking to get out of the fruity, citrus, typical American hop funk and would like some suggestions on other hops I should give a whirl with. I brew a variety of styles on a pretty regular basis and am not afraid of going non traditional in the hops. I do several Ales and IPA's, Belgians, Wheats, Saison and Rye styles as well as bitters.

So far my thoughts were:
Nelson Sauvin (I'm ordering these anyways before I can't get them)

Any other suggestions, trying to do more low AA, earthy, piney, resiny, etc types of hops to mix up my styles a bit and bring something fresh to the table.

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