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Messages - sparkleberry

Pages: 1 ... 17 18 [19]
271
General Homebrew Discussion / Re: honey in a porter
« on: July 19, 2011, 08:30:21 AM »
I have thought about priming just haven't tried it yet; usually i use brown sugar. I'll do it with this next batch. the next honey I'm hoping to try is an avocado honey. great rich flavor I think will work well.

thanks for the info and input.

272
General Homebrew Discussion / honey in a porter
« on: July 19, 2011, 06:56:45 AM »
i was wondering if anybody had insight to adding honey to a boil?

the last couple of batches of my porter i've been adding it late(about 15 min).  would adding it earlier help improve the flavor notes or do i simply need to up the honey amount in my recipe?  which i don't mind because i have no fear raising the OG at all. 

either way i'm gonna brew my porter again this weekend, though with slight refinements to my recipe.  i think i'm using to much chocolate malt currently.

273
Yeast and Fermentation / Re: Starter size?
« on: July 18, 2011, 05:38:58 PM »
I have been using a 2l starter for the last few batches of medium gravity ales using just one smack pack. from what I can tell, it should double 100 billion cells to about 200 billion. for the pliney clone I'm gonna do in a few weeks, I plan to double the 200 to 400 billion. I'm basing this off a pitching chart in how to brew and beeralchemy, the brew program I use.

274
General Homebrew Discussion / Re: What's Brewing This Weekend - 7/15
« on: July 16, 2011, 06:12:14 PM »
i'm brewing 5 gallons of a wheat porter recipe i've been refining first thing in the morning.

275
The Pub / Re: Good food and brews in Los Angeles?
« on: July 15, 2011, 05:45:02 PM »
and the surly goat in west hollywood

276
The Pub / Re: Good food and brews in Los Angeles?
« on: July 15, 2011, 05:40:49 PM »
tony's darts away in Burbank.
eagle rock brewery in eagle rock.
blue palms brewhouse in Hollywood.
verdugo bar in eagle rock.

277
General Homebrew Discussion / Re: bottle conditioned ales
« on: July 14, 2011, 09:51:46 PM »
brewing and bottling.  it's a process i enjoy.  trying new priming sugars is part of that.  i'm not trying to make the perfect beer.  trying new things keeps brewing interesting.  i've developed a pretty good routine so bottling is a breeze.  i like thinking about how a beer may turn out all said and done after having primed with espresso or habanero sugar or avocado honey while i bottle.  i very much like the reward of cracking that first bottle; good, bad or undrinkable.  its just one simple reward i take away from my brewing.  if it doesn't work out, it doesn't work out.  wasn't trying to imply my beers were gaining something extra other than bottler satisfaction.  it also allows me to share with more people.  the film industry doesn't always allow lots of spare time for gathering friends. 

278
General Homebrew Discussion / bottle conditioned ales
« on: July 09, 2011, 09:29:04 PM »
i am currently sanitizing to bottle first thing in the morning.  yes, it takes time and is a process. 

i take great pleasure in making bottle conditioned ales.  and people like drinking them.

it's just a part of the process that i enjoy.  kegging may be faster, but bottling keeps me true to the process.  also i like to experiment with priming sugars. 

i should say i have no kids and no bank note, so i have the time.  this part of the process is an amazing part of drinking my better, bottled beer.  wouldn't trade this part of the fun for a quick fix.

maybe i have to wait a few weeks, but it's totally worth the wait.

i'm a pro bottler!

279
Ingredients / Re: Infused sugars?
« on: July 09, 2011, 07:06:41 AM »
i'm actually about to try bottling with some vanilla sugar i picked up at a small local spice store.  they have about 8 different flavored sugars.  the two i'm most interested in trying in my porter is the vanilla and espresso.  not sure which beer a habanero sugar would fit.

cheers.

rpl

280
Yeast and Fermentation / Re: High fermentation temps
« on: July 02, 2011, 11:49:51 AM »
i built a simple fermentation cooler out of a sheet and a half of 4x8 sheathing.  it's big enough for two buckets to ferment.  i've found one gallon of frozen water in each chamber keeps the temperature right around 62 degrees for about 12-15 hours at a time.  ill post a picture when i figure out how to do that.

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