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 - duboman

Pages: 1 ... 23 24 [25] 26 27 ... 80
361
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:)

363
Ingredients / Re: dry hopping
« on: June 14, 2014, 06:50:43 AM »
There really is no IBU contribution with dry hop additions, it's all about the flavor and aroma added so it really becomes a personal thing. To some degree it is also about the hops being used for the dry hop

364
Personally I would construct using 3/4" plywood with 12" centered studs. I would also do the square piece with an additional 3/4" . Wood, over time will expand and contract with the seasons and will most likely begin to sag with the weight. A near 400# full vessel in a concentrated space is a petty hefty load

365
Kegging and Bottling / Re: Plastic/ glass bottles
« on: June 14, 2014, 06:42:07 AM »
This styles would be best consumed fresh. I suppose if you wanted to age for experimental reasons you could but you'll lose the hop presence with time for sure

366
Yeast and Fermentation / Re: starter using old yeast
« on: June 13, 2014, 01:51:18 PM »
I just started up some 1272 that was from 10/12 that I found in the fridge to see if it would go and work for a batch. I started with a liter of 1.020 wort as a first step and it took off well in about 18 hours or so, i then stepped it up again with a liter at 1.030 and it's got a really nice cake on the bottom now as I crash it so I'd say you should be fine.

367
Kegging and Bottling / Re: Keg pressure problems
« on: June 12, 2014, 02:41:25 PM »
How do you pull beer into the regulator when the gas is on?  If you're shaking, and the beer absorbs gas, more gas flows in...

I just don't see beer flowing out.

I shake with the gas hooked up regularly.  I have clear gas lines and have never seen beer come back up.

I personally don't have any experience with the beer coming back but know a few that have, maybe it's not exactly how I remeber it but I thought I would throw it out there as a possibility;)

368
Beer Recipes / Re: IPA Recipe
« on: June 12, 2014, 02:29:28 PM »
I think that looks tasty except for the carapils as well. The only other comment I would make is with the amount of hops for dry hopping 10 days seems a little long for me. I like 3-5 days so I might suggest the initial 3 days and then add and go another 2-3 days but that's just me:)

369
Kegging and Bottling / Re: Keg pressure problems
« on: June 12, 2014, 02:22:21 PM »
I really want this beer soon. I think I will try the shake method this time around and plan better next time to let it sit.

Thanks for all them input!

So if you really are in a hurry I would suggest this: attach the gas at serving pressure and allow gas to flow in until you don't hear anymore, disconnect gas and shake for 3-5 minutes or roll it on the floor, connect gas and repeat process at least 5 times. This is all done at serving pressure so there is no fear of over carbonating. Do not shake with the gas on as you can pull beer into your regulator and that would be a bummer.

Place keg in kegerator and leave for a few days on gas and to settle and after 3-4 days it should be ready or pretty close.

370
General Homebrew Discussion / Re: A father and son bond over brewing
« on: June 12, 2014, 02:15:34 PM »
My dad is still kicking hard but doesn't drink! He thinks it's cool that I brew and asks questions but that's about it.

My kids, OTOH, think it's really cool and enjoy spending time with me during brew days helping out even though they are not of age. As they go through the various science classes it's fun how they can relate some of the tools of the trade back to things they did in class or relate to things like yeast and conversion, enzymes, etc.

371
General Homebrew Discussion / Re: Good online Ingredient vendors?
« on: June 12, 2014, 02:09:52 PM »
I'd say it depends on what you are looking for. For hops I have found the hop shack to be very good with good pricing (I buy by the pound) and selection and quick shipping. I buy all my malt at the LHBS so I can't speak much for that and I generally try and harvest yeast so I really don't buy that much but when I need something it's from the LHBS.

My LHBS lets me go in on 50# sacks for the grains I use the most and offers me a reward program as well as a 10% discount for AHA/Club membership. The rewards are great, for every $100 spent I can get an additional 5% off the next buy:)

IME, by the time you deal with the shipping costs online is comparable to local so you really need to compare to see if you really are saving

372
Kegging and Bottling / Re: Keg pressure problems
« on: June 12, 2014, 11:03:37 AM »

Was it on pressure over night? If you just put 8psi in and then took the gas off it just absorbed the gas. Leave the has hooked up
this was my thought as well, at 8psi it will take a long time to actually carbonate fully and what little co2 is being put in is most likely being absorbed into the beer over night. Thus, the OP is assuming it's losing pressure when it's really not

373
Commercial Beer Reviews / Re: Revolution Rosa
« on: June 07, 2014, 03:49:44 PM »

Nice pic by the way
thanks! How's the brewery/taproom btw? Haven't made it there yet.

374
General Homebrew Discussion / Re: Brewing with rose petals
« on: June 07, 2014, 10:49:52 AM »
I would think that the rise petals would be similar to hibiscus flowers which is use in a Gose with great success.

I use about 2oz dried for a 5 gallon batch, I add them at flame out and they steep as the wort runs through my CFC, total time is about 20 minutes at so. This provides a really nice floral aroma and some flavor.

The Gose only has one bittering charge at 60 minutes for around 12IBU, I'd keep the hops to a minimum so as not to mask the rose addition, stick to a low bittering charge and skip the flavor and aroma additions

375
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!

Pages: 1 ... 23 24 [25] 26 27 ... 80