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Messages - ultravista

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16
Thank you gentlemen! This is a coffee monster with ~ 4.5 ounces each of Indian and Peruvian cracked and steeped cold post fermentation.

The step is to find it in Las Vegas, NV.

17
Ingredients / Porter with Indian and Peruvian Coffee - Need Advice
« on: May 11, 2016, 07:06:00 AM »
I plan on brewing an Imperial Porter that calls for a 50/50 mix of Indian and Peruvian Coffee.

Can someone recommend common Indian and Peruvian coffees that would be suitable for a porter/stout?

18
Denny - you don't aerate or use a starter?

19
Do commercial breweries aerate their wort? If yes, how? I have never seen this during any brewery tour.

20
Beer Recipes / Re: For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 05:55:45 PM »
Denny would you say this is a sweet or dry porter? I really like Ballast Point's Victory at Sea Imperial Porter with Coffee and Vanilla and thought your porter may be the right base to start things off. Are there any commercial examples of what your base will taste like (if brewed right) so I may get an idea of what to expect?

"Our Victory at Sea Imperial Porter is a bold, smooth brew with just the right amount of sweetness. We infused this robust porter with vanilla and San Diego’s own Caffe Calabria coffee beans. The subtle roasted notes and minimal acidity of the cold brewed coffee, balances perfectly with the sweet caramel undertones of the malt, creating a winning combination for your palate.

This Imperial Porter clocks in at 10% ABV and gets most of its roasted flavor from coffee beans prepared locally at Caffe Calabria on 30th Street. Winter Ales traditionally have a spice, and in this beer we chose vanilla to round out this very special “big” beer. Our Victory at Sea Imperial Porter is infused with ¾ ounce cold brewed coffee per pint.
"

21
Beer Recipes / Re: For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 07:18:13 AM »
I think the bourbon would be too much - looking for a coffee chocolate version of the recipe  ;D

22
Beer Recipes / For Denny: Coffee Chocolate Imperial Porter?
« on: April 21, 2016, 06:53:03 AM »
Denny - have you adapted your Bourbon Vanilla Imperial Porter to include coffee and chocolate?

I am interested in a Coffee Chocolate Imperial Porter and would appreciate your feedback.

23
Going Pro / Re: Brewery Volunteering
« on: March 20, 2016, 07:54:31 PM »
What is the liability, recipes, or?

24
All Things Food / Re: Growing food - The Garden Thread
« on: March 10, 2016, 07:05:46 AM »
I agree, a hot sauce thread would be great.

25
All Grain Brewing / Re: Fruit flavored IPA
« on: March 03, 2016, 07:35:23 AM »
I have the planed peel (no pith) of four Ruby Red grapefruits soaking in vodka. After one week, the vodka is murky orange/yellow and heavily laden with grapefruit taste.

For me, I will not add this to the keg but per-glass to keep things interesting. My IIPA with and without grapefruit. To me, this is the way to go.

26
Another informative exBEERiment. Looking forward to the discussion!

27
All Grain Brewing / Re: water to grain ratio
« on: February 14, 2016, 12:30:13 PM »
Denny, you use 1.65 right?

28
Yeast and Fermentation / Re: New starter procedure trial
« on: February 10, 2016, 07:11:05 AM »
Not sure if it entirely defeats the purpose - not pitching immediately. I understood this process as an optimal yeast building method vs. stir plate. Pitching @ high K is preferred but not required. Foaming the wort & yeast give it the oxygen needed for a healthy build.

Perhaps I misunderstood.

29
Yeast and Fermentation / Re: New starter procedure trial
« on: February 09, 2016, 09:17:46 PM »
I have followed Mark's "shaken, not stirred" starter for two brews now, both with the Vermont Ale Strain or Conan. It was a breeze with the 5L bottle and results were just as good as the starter but with less hassle.

I do not pitch immediately but chill and decant.

30
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 08, 2016, 07:25:46 AM »
I use a 300 micron hop filter, it's 18x6 inches. Nothing gets out of there ...

Good advice, thank you.

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