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Messages - ultravista

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1
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 08, 2017, 02:37:39 PM »
I was not impressed with the raw - won't make that mistake again.

2
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 05, 2017, 08:05:03 AM »
The commercial recipe calls for x amount of cacao (coffee too) in the bright tank for 4-5 days. I hadn't planned on soaking or making a tincture.

3
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 03, 2017, 03:30:13 PM »
4 to 5 ounces for this batch

4
Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« on: January 03, 2017, 01:47:12 PM »
Thanks Dom. For my last brew, I used RAW nibs (they looked roasted) and I got very little chocolate out of them ...

By the way, what is your NE IPA 2?

5
Ingredients / Cacao Nibs in Porter - RAW or ROASTED?
« on: January 03, 2017, 01:08:21 PM »
For those that use Cacao Nibs ...

Do you prefer Raw or Roasted? There are more marked 'Raw' online than Roasted.

If buying Raw and roasting at home - time and temperature please!

6
Commercial Beer Reviews / Re: Chimay Christmas Gift Box
« on: December 10, 2016, 10:43:53 AM »
Crap, we don't have that store in Nevada. Once and a while, 'World Market' has the Chimay box. I'll have to call them ASAP.

7
Commercial Beer Reviews / Re: Chimay Christmas Gift Box
« on: December 10, 2016, 10:14:35 AM »
These just hit town in my area. My store has it for $22.99 but anything under $30 is a screaming deal.

.. and the store is?

8
Kegging and Bottling / Carbonation Time?
« on: September 24, 2016, 11:59:23 AM »
I kegged an IPA last Sunday (09/17) and the beer has been under 12 PSI since at approximately 40F. The beer is very under carbonated at this point.

Is there a chart, or some other means, to determine how long it will take to carbonate at a certain PSI?

9
All Grain Brewing / Dry Hop @ 34 F?
« on: September 17, 2016, 09:39:32 AM »
In an email exchange with John Kimmich, he suggested dry hopping my Heady Topper clone at 34 F. Dry hop no more than 5 days and no less than 4.

Does anyone dry hop at serving temperature? From what I have read, most dry hop at ambient (say 70 F).

10
General Homebrew Discussion / Re: HELP...NEW HOME BREWER...SERIOUS QUESTION
« on: September 16, 2016, 06:15:30 AM »
I have the new BMB with the older lid. I use two gaskets in the lid and it seals easily.

11
Yeast and Fermentation / Re: Rasins in a Barleywine
« on: July 05, 2016, 07:10:23 AM »
That sounds interesting. I attempted to make DFH's Raison D'etre and flamed the raisins in a cast iron pan (ala Lost Abbey) to caramelize the raisins a bit. The raisins were pureed with a but of beer and added to the fermenter. I liked the taste.

12
Zymurgy / Re: Jul/Aug 2016: Fat Head's Head Hunter IPA clone
« on: June 30, 2016, 06:22:45 AM »
Will you post the complete updated recipe?

13
Thank you all for the feedback.

14
For this batch, the difference is about $10 to order 12.5 # of 2 row vs. Maris Otter. That's a good amount for a 6 gallon batch.

15
I have a fairly complex grist bill for an Imperial Porter and wonder if there would be any benefit (to taste) by using Maris Otter instead of Pale Malt (2 Row).

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