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Topics - ynotbrusum

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17
Yeast and Fermentation / Blending Belle Saison with Brett
« on: July 03, 2014, 10:35:22 AM »
I have both and was thinking of trying them out together on a saison this weekend - good idea, bad idea or what the hey, give it a try?  Or I could split a batch, though a starter is not involved with the Brett as yet...just thinking that a hint of funk might sit well in this situation.  Haven't tried the Belle Saison before, so any input is welcome!

18
I have a Flanders Red that lacks enough sour.  I know I can brew another and blend (which I will be doing), but for a portion of it, I am considering adding some lactic acid at bottling in a couple months to get some additional sour to it.  I am thinking of using an eye dropper in a small glass sample and extrapolating from there.  Does anyone have experience with this?  Does it help or should I just wait and only blend instead?

19
Commercial Beer Reviews / Rock Bottom firkin servings
« on: March 30, 2014, 05:30:19 AM »
My wife and I met another couple at Rock Bottom Brewing yesterday and they had 2 "firkins" on beer engines, so I ordered an oatmeal stout to see how it tasted.  It came very carbonated with nitro-like creamy foam, so I had to ask the server about it.  She said that she couldn't lie to me - it was just a warm keg sitting beneath the bar being served on nitro.  After having a nice cask pour the night before at a really impressive bar, this left me quite disappointed.  I have to say, though, that the regular nitro poured oatmeal stout was good. Just wondering why they would pass off a warm keg served with nitro through a beer engine as coming from a firkin ....anybody who knows enough to order a cask ale would immediately know that this is not that.

20
Commercial Beer Reviews / Lambic X 2011
« on: March 28, 2014, 06:31:39 PM »
Never tried this one until tonight at Trapeeze Bar in Athens GA.  Really nice - tart apple and pear on the aroma.  I was told this was not blended, rather a first offering of straight up lambic - straw-colored and lots of fruit on the nose; really subdued tart and funk.  Flavor was not over the top with pear, but a sour note that had backbone, without excessive sour lactic impressions; just enough malt to give it an edgy balance between fruity esters and sour/sweetness.  No caramel, just edge of the palate balance.  I think I found Nirvana.  Or a reasonable substitute....

21
Commercial Beer Reviews / Monks Cafe - Flemish Red Sour
« on: March 27, 2014, 04:03:56 PM »
Picked up a 4 pack of this blended Flanders Red and it tastes quite good to me.  The sourness is minimal, but there is a nice Brett aftertaste, with some fresh, tart cherry-like up-front sweet/sour interplay present.  Not funky-horsey at this point, but if it sat longer, who knows how far the Brett might go?  I just don't think this 4-pack will ever get to know...my willpower is not that strong.  A nice, but somewhat reasonably priced Flanders Red - at $19 for four 11.2 oz bottles

22
Commercial Beer Reviews / Fort Collins Brewing a Berliner Weisse
« on: March 27, 2014, 02:21:57 PM »
Had a grumbler of this from a tap in Athens, GA while visiting and found it to be very tart, a bit lacking in Brett (assuming none was there), but definitely a great lactic charge that would be well served by Himbiersirup or citroensirup or woodruff, perhaps, but something I will consider emulating in terms of the degree of lactic sourness.  It may have been on tap since last summer, but it definitely was not lightly soured, as some other reviews have indicated.

23
I am about 9 months into a 10 gallon batch of Flanders Red - after a couple months I racked to a 6 gallon carboy and to a 5 gallon bourbon barrel.  Other than pulling off around a gallon for comp entries and tasting, it remains intact.  I am considering blending the two and bottling some more, then taking the balance of the blended portion, adding a tart cherry wine base (96 ozs.) to it and then pitching a Brett Brux starter.  The original pitch was a Roselaere slurry.

Any thoughts or suggestions?

24
General Homebrew Discussion / Colder starter
« on: March 19, 2014, 05:22:21 AM »
So, I have a stir plate, but not a heated one (radio shack box from a DIY project I found and built - hey those rare earth magnets in the hard drives work!).  Any way, I am making a gallon starter of WLP 028 for a 10 gallon batch of Scottish Ale to be brewed Saturday.  My house is about 65-66F.  This yeast is said to prefer a bit warmer.  Will this cold of a starter finish out on the stir plate at this temperature, do you think?  Otherwise I will need to craft some kind of box with light bulb.  Started it late last night and krausen is evident this morning.

Any thoughts on the starter or fermenting with this yeast would be appreciated.  Thanks.

25
Beer Recipes / Charlie's Claude of Neptune 2
« on: March 18, 2014, 06:26:13 PM »
Man, is this a good beer!  Thanks, CP.  (Used 2206)... This is a beer I will make again - next time it will be a 10 gallon batch!!!

Just wondering where it would fall on the BJCP guidelines.  Not that it matters with a beer this good.

26
General Homebrew Discussion / NHC shipping issues
« on: March 08, 2014, 10:10:43 AM »
I was turned down at the local UPS store to ship my entries...now I am checking for other shippers that will accept the entries for shipment.  Aaarrgghh!

27
General Homebrew Discussion / Prime Dose for bottling
« on: February 21, 2014, 04:39:56 AM »
Has anyone tried this product?

http://www.northernbrewer.com/shop/brewing/prime-dose-carbonation-tablets-200-count.html

I am using it on a blended, Oaked Flanders Red for a competition in advance of the NHC deadline....I thought I would try it, since it has some yeast in it and I didn't want to rely on the Brett in a Roselaere blend to finish in time.  I bottled last Sunday (2-16)  for submission by next Friday (2-28) and judging on 3-8.  Trying to find a warm spot in my house, without much success....hoping for the best.

Any insights would be appreciated.  BTW the flat beer was fantastic (for a flat beer - wine like, if you know what I mean).

28
Yeast and Fermentation / Suggestions for first all Brett beer
« on: February 17, 2014, 05:35:14 AM »
I have some WLP Brett Brux and was thinking of doing an all Brett beer.  Any suggestions on a recipe?  I had the collaboration brew that was Russian River and Sierra Nevada called "Brux" and it sent me in this direction.  I am not looking to clone Brux, rather to see what styles might be appropriate for the Brett strain going solo.  Finally, any suggestions on doing a Brett starter?

29
All Grain Brewing / Starting with RO Water and adjusting from there
« on: February 16, 2014, 03:49:08 PM »
I am considering a whole house unit for many reasons, but one would be to collect and treat RO for specific brewing water applications.  How many of you start with RO and adjust from there?  I have been using mostly bottled spring water (RO with mineral additions near as I can tell from the supplier's website) and have been happy to adjust minimally for Burton water or other changes, but just wondering how many folks start with RO as their SOP.

I have terribly hard base water, using a softener to get relatively okay water, but sodium loaded, of course.  So without an RO, I would be making only dark beers if I used my water without treatment.


30
General Homebrew Discussion / NHC Newb Question - bottle limitations
« on: February 15, 2014, 12:44:09 PM »
Just checking as a first time entrant to the NHC - can one use bottles that have raised lettering, like Sam Adams or Birra Moretti or Sam Smith has on them.  I haven't bottled 12 oz bottles in so long that I realize that most of mine have raised lettering and a buddy mentioned that a local competition required plain glass with no raised lettering on them.  I don't want to get bounced before I even get my swill tasted!

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