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Messages - rjharper

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331
Beer Recipes / Re: Panama Red American Wheat
« on: June 21, 2012, 02:19:50 PM »
An ounce of roasted barley or carafa III added to the mash at sparging time should add a lot of colour without much flavor.

332
All Grain Brewing / Re: NHC Second Rounders...Batch or Fly Sparge?
« on: June 20, 2012, 04:44:53 PM »
I don't "hope to find" anything.  Just curious.  I doubt anything can be determined conclusively from this.  Also, I posted this in the All Grain subforum since that's how I brew, and I have zero interest in extract beer making (I can't bring myself to call it "brewing"...sorry).

I'm mildly offended by this.  ;)  I've had extract BREWS win gold medals, qualify for MCAB, and take second best in show, beating out hundreds, and in the case of two competitions, thousands of entries.  I've since made the transition to AG, but I still enjoy making extract if time is short.  Brewing isn't just about the recipe, it's the techniques, fermentation temperatures, and other skills developed.

333
Zymurgy / Re: We need your brew dog photos!
« on: June 16, 2012, 01:34:38 PM »
Here's Lindzi, my retired police EOD dog, watching over 10 gallons of BDSA boiling...


334
Other Fermentables / Re: Bottling my first Mead...Advice??
« on: June 11, 2012, 01:06:28 PM »
I use my beer gun too, but I have both CO2 and gas blend (for my stouts) bottles.  I use the blend with mead, I figure I can purge with N2 instead.

335
WLP550 is my go to Belgian yeast for most styles. I've used it for dubbels, triples, quads, saisons and pales

336
All Grain Brewing / Re: oxidation risk with batch sparging
« on: June 07, 2012, 03:13:39 PM »
I'll also add that once you get the wort to the boil, the solubility of dissolved gases drops to zero anyway, so HSA could only occur in the window between sparging and boiling.  Ive always batch sparged, always stirred the hell out of it, and never had a problem.

337
Beer Recipes / Re: Peaches anyone?
« on: June 05, 2012, 10:00:37 PM »
I just bottled a mango peach saison.  2lbs each of mango and peach pureed into secondary.  I can taste the mango, but the peach is subtle if detectable at all.  That said, the beer is awesome. :)

338
Beer Recipes / Re: Scaling up a stout to an imperial stout
« on: June 04, 2012, 11:31:08 AM »
I would mash cooler personally.  Anytime I'm making a BIG beer like this, and I'm pushing the limits of attenuation, I go for 149 F, and let the yeast go as far as they will. There will still be plenty of body left with 75%+ attenuation from 1.100.

339
Ingredients / Re: Cherries
« on: June 03, 2012, 08:31:30 PM »
I've made a BDSA with kirsch ( sour cherry brandy ) soaked oak, and it's lovely, just took a bronze medal at SOFB last month. I think adding sour cherries, is a great idea.

340
Brewing a Belgian Dubbel, racking the mead and cider to bright tank, and dry hopping the rye PA. Oh and bottling so I can kick a couple of nearly empty kegs. Yes I have nothing better to do. :)

341
Beer Recipes / Re: Which BJCP#? 16E or 20A
« on: May 31, 2012, 09:00:35 PM »
Tasted it tonight; definitely Belgian first, fruit second in the background.  16E it is...

342
Beer Recipes / Re: Which BJCP#? 16E or 20A
« on: May 31, 2012, 11:24:50 AM »

343
Beer Recipes / Which BJCP#? 16E or 20A
« on: May 30, 2012, 10:21:57 PM »
I brewed a mango peach saison that I want to enter in a competition.  I'm leaning towards submitting as a 16E based on the comments in the 20A description that "other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E)". I guess its just a little hard not to want to enter it as a fruit beer for some reason.  I just don't want a bunch of penalized scores with comments "should have entered it as a XXX". Any thoughts from experienced judges?  I don't have enough to enter both.

344
Adding 1oz of roast barley to the steep can give a really nice red hue without affecting flavour too much (esp in an IPA)

345
All Things Food / Re: The Boss Bacon Burger
« on: May 16, 2012, 10:58:31 AM »
Well that's four minutes of my life I'll never get back...

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