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Topics - rjharper

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General Homebrew Discussion / Recommend a good monthly beer club?
« on: December 14, 2014, 07:37:52 PM »
Anyone have a good recommendation (or warning) on a beer of the month club? Looking online I see several but other wanting stay away from those that think Anchor Steam or Sam Adams is something novel.

So far I've looked at, and Any others? Any comments on these ones? My boss asked me for a recommendation, but since I only brew my own or spend my hard earned $$$ on beer I've researched directly, I've not got any experience on trusting someone else to send me something good!


Ingredients / Best hops to pair with Galaxy
« on: September 30, 2014, 02:28:43 AM »
Whats a good hop to pair with Galaxy? I've got a big Double Black IPA coming up, and while I've used straight Galaxy in the past and liked it, I like a little more dimension. I've paired Galaxy with Amarillo in a pale ale and it was a bit of a grapefruit bomb. My typical pairings are Citra & Simcoe in the house IPA, the C-hops in my rye pales ales, and Mosaic & Simcoe in my American Stout. Typically my black IPA is usually Cascade, Amarillo & Simcoe, and I've really been leaning to Colombus and Chinook of recent, but I'm not sure the spicy, dank would pair well with tropical fruit! I've also got Nugget, Summit and a few others I've not used yet.

I'd appreciate some suggestions so I don't get stuck in a hop rut.

Beer Travel / Sydney, NSW Australia
« on: September 30, 2014, 01:18:21 AM »
Spending the next four nights in Sydney. Any suggestions for local favourites? I'm in the Hilton near Hyde Park.

Other Fermentables / Kegging wine / mead
« on: September 24, 2014, 04:02:33 PM »
Has anyone kegged wine and/or still mead, and pushed with straight nitrogen. I'm toying with the idea of having white wine on tap for SWMBO. I've read that more wine bars are doing this. I already have CO2 and Blend tanks, and I have more regulators. I was tempted to swap out the Blend tank for N2 then use a blender to have CO2, Blend and N2 available but in reality its probably just cheaper easier to add a third tank (I have space and a tank to switch).

Or should I just bottle it in 12oz beer bottles and keep some in the fridge?

Other Fermentables / Backsweetening my Triple Berry Mead
« on: August 07, 2014, 05:58:29 PM »
I think I've finally got my technique down for healthy mead fermentation.  I brewed a melomel a month ago, with SNA and daily stirring up to 33% attenuation then after that I just punched down the cap regularly. I went from 1.131 down to 0.997. Yup that's a 19.8% abv pink rocket fuel.

20lbs clover honey
15lbs frozen triple berry (blueberry, raspberry & blackberry)
3 tsp DAP
Lalvin K1-V1116 (so much better than EC-1118 champagne)

I didn't think I'd get it this low, but the yeast really excelled. I need to backsweeten it now that its racked off the primary and fruit. I've ready that 1lb of honey adds about 6-7 points to 5 gallons. I know that the standard answer is to sweeten to taste, but what would be a typical FG for a 20% abv melomel that will still be fairly dry and refreshing. I've tasted too many sweet berry melomels that tasted syrupy.

Also, carbed or uncarbed. I'm thinking dry and carbed or sweet and still, so would carbing work for something this strong or should I keep it still like a dessert wine.

Kegging and Bottling / Chrome flaking off?
« on: July 25, 2014, 01:50:13 AM »
My kegerator is probably around 6 years old at this point. I'm starting to notice flakes of chrome in my beer, and it looks like the chrome finish on the shanks is coming off.  I don't think it's the Perlicks because they are newer and still look good. Has anyone else experienced this? It's probably time to replace them, and I guess this is why they sell stainless steel options.

Yeast and Fermentation / German yeast in a Cali Common?
« on: June 18, 2014, 06:40:06 PM »
I know that BCS states that you have to use San Fran lager yeast but has anyone tried using German lager strains? I've been building up a W34/70 population for a Helles but I need something fast and different and I was thinking a Cali common would be a good way to build up yeast and get a faster batch out. But would it even work? I've seen that it can add sulphury notes.

Ingredients / Best Styles for Strawberries
« on: June 16, 2014, 02:25:56 PM »
I hit the local self-pick farm this weekend and scored a lot of strawberries, and after cleanup, dehusking, and pie making / shortcake eating, I have 11lbs of chopped strawberries and juice in the freezer. So what do I brew? I'm tending towards a lighter brew like a blonde or wheat to showcase the fruit. I know strawberry is mild and drops off fast. My plan is to rack to the strawberries in secondary but hold it at 40F in the kegerator so I don't ferment out all the flavor.

So any suggestions from those who do fruit beers more often?

Homebrew Competitions / MCAB XV Results
« on: May 28, 2013, 03:08:21 PM »
Anyone heard any news on the MCAB? I know that there was a shipping address snafu that pushed back some of the judging, but the last site update still states results by Sat 5/25.  LAst I heard the organizer John is still waiting for results from the competition director (cant post without results!)

Beer Recipes / Schwarzbier
« on: February 28, 2013, 06:55:31 AM »
I'm planning a batch of Schwarzbier as a step up for my WLP885 Zurich Lager yeast for the Baltic Porter to follow. How does this look for the Schwarzbier? It seems to fall in between Jamil's two recipes in terms of roastiness.  I subbed Blackprinz for the Black Roast Barley since its dehusked, and similarly I like Midnight Wheat for color and head retention without astringency.

50% Munich
40% Pilsen
2.5% C60
2.5% Chocolate
2.5% Blackprinz
2.5% Midnight Wheat
Mash @ 151F

1.5oz Tettnang @ 60 mins 26 IBU
0.5oz Hallertau @ 15 mins 4 IBU
0.5oz Hallertau @ 0 mins

Target 1.052OG
30 IBU
30 SRM

WLP855 Zurich Lager


Edited to correct my spelling

Ingredients / Tazo Passion Tea Bags
« on: February 13, 2013, 10:02:42 PM »
"Tart rose hips and citrusy lemongrass woo the voluptuous blooms of hibiscus flowers."

Got a box of these; don't care much for the hot tea by itself (without a ton of sweeter), but the flavor, aroma and color of this has me thinking a steep at the end of the boil in a Hefe or Saison may be interesting and refreshing if done with a light touch. The ingredients listed are Hibiscus Flowers, Natural Tropical Flavors, Citric Acid, Licorice Root, Orange Peel, Cinnamon, Rose Hips, Lemongrass and Juice Extract (color).

I dont pick up the cinnamon or licorice. Anyone tried this, or have any thoughts?

General Homebrew Discussion / My first firkin!
« on: January 15, 2013, 07:18:06 PM »
This Friday marks my first firkin at my favorite local beer bar, TapWerks in Bricktown OKC.  It was collaborative brew with my friends at COOP Aleworks, also of OKC. COOP don't distribute outside of OK, so if you've not made it to one of our liquor stores, then you're missing out on F5 IPA and the Territorial Reserve series.  But back to the firkin; it's my Egyptian recipe that's medaled at Dixie Cup, Foam Cup and the IN State Fair this year. I even made the local news blog.

Can you tell I'm excited?  :D

Equipment and Software / Kegs freezing
« on: October 08, 2012, 06:14:31 PM »
I've had a 15 cu ft chest freezer converted into a keggerator for 3 years now.  Since day one it's been set at 36, with the cooling turning on at 40.  Just recently, I've noticed the keg diagonally opposite the temp probe has been freezing, first a dunkelweizen, then my soda water.  The probe hasnt moved in 3 years, the temp settings haven't changed, but that corner does seem to be icing up preferentially.  Any thoughts?

Beer Recipes / Sorachi Ace in a Hefe?
« on: October 02, 2012, 01:43:04 AM »
I have a fairly standard honey-hefeweizen that I make regularly.  It's 60% wheat, 25% pils and 15% honey at flameout, and fermented with WLP380.  Normally I add just enough Hallertauer at 60 mins to balance, but I'm tempted with subbing in Sorachi Ace for its lemony flavours. So;

Will the dill notes from Sorachi muddle it?
Will the Sorachi even work with a clovey here yeast (I'm not switching to WLP340, I find American wheats too boring)?
Since its so high in AA, should I add it later and risk the hoppy notes, or add so little at 60 I won't even notice the differences?

This recipe is already a favourite and never lasts long on tap.  Should I just stick with a good thing here?

Kegging and Bottling / Champagne bottles
« on: September 29, 2012, 03:47:25 AM »
Does anyone have a good source of brown 750ml champagne bottles? I've scoured Google but cant seem to find any from regular homebrew sources, and I dont live near any good brunch places where I could harvest empties from.  Any suggestions?

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