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Topics - rjharper

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Going Pro / Lease signed, and off we go!
« on: June 25, 2017, 08:08:19 PM »
I did it! Wait, OMG what did I just do?

I've been off this forum for bit, got distracted with the BA forum, but I'm coming back, I promise! I'm just a little bit busy right now...

Angry Scotsman Brewing is coming to OKC! The law have changed in our favor, downtown is revitalizing, and I'm ready to take the plunge. Terrified, but ready.

Come see us next year when we open!

Beer Recipes / Wine Kit Saison
« on: March 07, 2017, 06:43:45 PM »
I have a Voignier wine kit gathering dust, and I'm tempted to use that to make a Saison.

Per Winexpert: Viognier
The intense fruitiness of this beguiling wine suggests rich sweetness, but it shows a surprisingly dry and aromatic finish. A delicate yellow color, tinged with the variety's typical 'green-gold' hue, it bursts out of the glass with apricot, peach and spice aromas.
Sweetness: Dry | Body: Medium | Oak Intensity: None

I think it would be a good compliment to a dry, peppery saison. I'm thinking of brewing 12 gallons of Saison (pretty much 50/50 pils/wheat with a little munich and caramunich) with WLP 590, then at high krausen feeding the 4 gallons of wine kit concentrate into the fermenter. I expect about the equivalent of 12 lbs of sugar in the wine kit, so I'll use Beersmith to factor in 4 gallons of top up, and a late sugar addition to make sure I have it hopped correctly for bitterness.

I'd love some thoughts.

Ingredients / Adding sugar to primary
« on: November 12, 2015, 12:26:37 AM »
So had a great brew day, then remembered as I was running off to the fermenters that I didn't add the sugar at the end of the boil. I figure I'll just add it to the primary instead at high krausen tomorrow. But question: do I make a syrup with some water, boil, cool, then add; or just dump a lb of sugar in and hope for the best? Experiences?

This is 1 lb table sugar / 5 gal 1.080 OG BTW.


Ingredients / Adding essential oils
« on: August 15, 2015, 08:25:29 PM »
So SWMBO is into aromatherapy and essential oils, and her latest addition to her collection is pure pine needle oil extract (link below).  Understanding that oil impacts head retention, would adding a few drops to an IPA in late primary add that pine hit (love my piney IPAs), and I can siphon out from under any oil sheen? It smells phenomenal, and I'm pretty sure it's food grade.

Beer Travel / Weekend in Belgium area
« on: August 13, 2015, 08:31:59 PM »
Just landed a work trip to Belgium, and low and behold the flights are half the price if I come home Sunday instead of Friday so work is paying for my weekend! I finish up work Thursday in SW Belgium near the French border, then as long as I'm Brussels for Saturday night, the rest is open.

I'm thinking I can head down the French / Belgian border towards Luxembourg on Friday (Orval, Chimay and others), then back up to Brussels on Saturday via Rochefort & Fantome. The upside is I have a car. The downside is that means I'm driving.

Any thoughts or good suggestions for places to go / eat / drink?

General Homebrew Discussion / Viable yeast in Vegemite?
« on: August 11, 2015, 08:58:28 PM »
So according to the Australian Indigenous Affairs minister, there's viable yeast in Vegemite because it's being used in moonshine.

For a truly authentic Aussie Sparking Ale, pitch how many tbsp of Vegemite per plato?  :o

Other Fermentables / Strawberry Rhubarb Mead
« on: June 07, 2015, 02:33:01 PM »
There's a local meadery here in Indy called New Day Meadery and I really enjoy their Strawberry Rhubarb Mead. Per their description its:

Shelby Blue Ribbon: 5% Sugar, 8% ABV: Tangy strawberry, rhubarb & mead w/ a sweet finish.

Typically I'll go down the the sack mead route and shoot for twice that ABV but SWMBO would prefer a lighter touch. I'm assuming that I'll need to sorbate and backsweeten, since any yeast will power through 8%. How does this look for a recipe?

For 3.25 gallons
5 lbs Honey
6lbs Strawberries
3lbs Rhubarb
Lalvin Narbonne Yeast (71B-1122)

Targeting a 1.055 OG, ferment to dry, then back sweeten.

Homebrew Competitions / NHC Finals Shipping Address Confusion
« on: May 29, 2015, 07:53:21 PM »
Google has
AleSmith Brewing Company
9368 Cabot Dr, San Diego, CA 92126

Preprinted Label states...
AleSmith Brewing Company
9990 Empire Street, San Diego, CA 92126

Entry Information states...
AleSmith Brewing Company
9990 AleSmith Court, San Diego, CA 92126

FedEx doesnt recognize AleSmith Ct. Empire St puts you 2 blocks away from the brewery. So where are we shipping entries? ??? I'm going with Cabot Dr if I dont hear otherwise in the next hr.

General Homebrew Discussion / NOOOOO - NHC disaster
« on: May 10, 2015, 03:16:07 PM »
Seriously bummed today. I tapped the rebrew keg for one of my NHC final round entries last night. Tastes great. I'm thinking it's better than my 1st round batch. Fast forward 12 hrs. I come down to the garage this morning to do some bottling, and there's a puddle on the floor under the kegerator. The ball lock disconnect was leaking on the out post, and the keg drained overnight. It's empty.

 >:( :'(

Not even sure if its worth trying to scramble another rebrew at this point. It's a 20A so I don't have time to age it on fruit in the secondary anymore...

Beer Recipes / Smoked American Pale Ale
« on: March 28, 2015, 02:40:44 PM »
I tried a smoked American Pale Ale at a really cool little brewery in Oslo earlier this year, and I'd like to try to recreate the style. I'm thinking to dial back the bitterness and finishing hops a little to let the smoke come through, and I'm going to use Nugget and Summit in place of my usual 'C' or new varietal citrus / tropical fruity hops.

I've got Briess Cherrywood Smoked Malt in stock.  I don't smell any strong smoke notes coming off it, but maybe its a grower, not a shower. How does this recipe look? I'm undecided on 10-20% smoked malt. Definitely less dry hopping than I'd normally go with but again, I want the smoke to come through and not fight an overly hoppy American pale.

6.5 lbs 2-row (65%)
2 lbs cherrywood smoked malt (20%)
12 oz C60 (7.5%)
12 oz white wheat (7.5%)
0.5 oz Nugget @ 30 mins 19 IBUs
0.5 oz Summit @ 30 mins 21 IBUs
1.0 oz Nugget @ 0 mins
1.0 oz Summit @ 0 mins
Safale US-05
0.5 oz Nugget @ dryhop
0.5 oz Summit @ dryhop

Mash @ 150
OG 1.053

Beer Recipes / 11B Southern Brown
« on: March 06, 2015, 10:07:48 PM »
Looking to brew a southern brown this weekend. How does this look? GF likes malty, brown and sweet hence 11B over 11C, but admittedly this recipe might be a bit of a hybrid. I like to keep things simple and I think this might be too messy. Was also planning to split half the batch onto roasted pecans. Mash at 154F?

Batch Size (fermenter): 11.00 gal   
Estimated OG: 1.042 SG
Estimated Color: 23.8 SRM
Estimated IBU: 19.0 IBUs

11 lbs                 Pale Malt, Maris Otter (3.0 SRM)               64.7 %       
1 lbs 8.0 oz          Caramel/Crystal Malt - 90L (90.0 SRM)      8.8 %         
1 lbs 8.0 oz          Special Roast (50.0 SRM)                        8.8 %         
1 lbs                   Biscuit Malt (23.0 SRM)                           5.9 %         
1 lbs                  Caramel/Crystal Malt -120L (120.0 SRM)     5.9 %         
12.0 oz               Pale Chocolate Malt (180.0 SRM)               4.4 %         
4.0 oz                Carafa II (412.0 SRM)                              1.5 %         
2.00 oz               Fuggle [5.30 %] - Boil 45.0 min                19.0 IBUs     
2.0 pkg               SafAle English Ale (DCL/Fermentis #S-04)     


Homebrew Competitions / How best to describe 22C?
« on: February 26, 2015, 02:52:32 AM »
Beer judges,

I have a 22C entry for a competition coming up, so I have to describe it. Reading the style guidelines, I need only identify the base beer category? Similarly, I should only describe the wood variety if its noticeable? I'm torn between how I would typically describe it to friends (lots of detail) versus judging requirements.  If I say Porter instead of Baltic Porter, does that give me more leeway on style or mark me down if its clearly a Baltic and I havent called it so. Similarly, do I say Spiced Rum Oak or Wood?

Per 2008 BJCP 22C

So do I go with:
- Porter
- Porter on Oak
- Porter on Spiced Rum infused Oak
- Baltic Porter
- Baltic Porter on Oak
- Baltic Porter on Spiced Rum infused Oak

I assume if its clearly a Baltic Porter, and there's noticeable oak, then I need to describe it as such or risk getting marked down? In my last competition I used the last option, but I'm wondering if I should be a little more vague? Scoresheets aren't back yet so I can't read the comments, but it took a 43 with the full description, so I'm leaning towards that route again.

Thanks in advance!

General Homebrew Discussion / Hulk Smash
« on: February 20, 2015, 05:50:48 PM »
Guess I don't know my own strength. Hit the WY Smackpack too hard and now there's Roselare sprayed everywhere. Dangit!  :o >:(

Homebrew Competitions / Competition changes your category
« on: February 07, 2015, 06:41:51 PM »
Has anyone else had an experience where you submit entries to competition, then the judging coordinator reassigns your entry to a different category? I entered a 20A; basically a fruit beer with very mild wild yeast notes from the fruit that I noted in the description. It's been moved against my wishes to a 34A Specialty Brett/Sour, and the coordinator has declined my request to return it to 20A.

To me, it's a fruit beer first and foremost, with just a hint of wild. If it was a Brett/sour with a hint of fruit I would understand, but it's not. I want it judged as a fruit beer. I do  not want it judged against a flight of primarily sour or Brett beers where that character is the defining flavor. The coordinator told me it would be marked down in 20A if they tasted Brett notes, but I do not see anything in the 2008 guidelines that says wild yeast is inappropriate in 20A.

I feel I know my beer better than a comp coordinator who's read a 50 character description of it.  Anyone else experienced this?


Beer Travel / Oslo?
« on: February 04, 2015, 02:40:55 PM »
Headed to Oslo for 48 hrs. Any suggestions?

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