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Topics - ynotbrusum

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31
All Grain Brewing / Baltic Porter - did I just find Nirvana
« on: September 09, 2014, 03:37:24 AM »
Made my first.  Ummmmmmhhhh.   That's good.  I don't think I have ever made a beer I like as much as this one.  Only 3 and a half months old and I don't know if it will last to 4.  Thanks, Jamil and John for the right info in the BCS! Gotta keep my brew buddies out of this one.

32
Ingredients / SWMBO Porter
« on: September 09, 2014, 03:22:23 AM »
Ok, so now I think after 27 years, I just might understand my wife's palate.  She likes porters, chocolate and fruits.  So I brewed a 10 gallon batch on the fly, using BCS Hazelnut Porter as the guideline , but used the equivalent of 3 pounds of cherry juice one bottle of extract at kegging and a pound of chocolate powder (unsweetened, of course) in the boil.  Man, she loves it.  Better than any triple decocted pilsner I ever made (according to her).  Just goes to show ya....always brew to the consumer's palate.....

33
Ingredients / Dumb question about candi syrup
« on: August 16, 2014, 08:42:43 PM »
OK - I know my limitations, and this one has me scratching my head.  I want to add clear candi syrup (16 ozs. 1.032 ppg) at high krausen or just after and I want to calculate ABV with that late addition.  Is there an easy way to get at what the OG would have been if it had been added to the 5 gallon batch before the reading was taken without it?  Working with Beersmith, but I'm not sure how to manipulate it for this...

34
Ingredients / Blackberries in a Saison with Brett
« on: July 29, 2014, 01:52:10 AM »
On July 4 I brewed a Saison with 565.  At high Krausen, I pitched Brett Trois.  Today I pitched a small pile of microwaved, then chilled and smashed (in a ziplock bag) blackberries that tasted nicely tart in a smoothie this morning.

What can I expect from this goofy experiment?

36
Yeast and Fermentation / Blending Belle Saison with Brett
« on: July 03, 2014, 05:35:22 PM »
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!

37
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?

38
Commercial Beer Reviews / Rock Bottom firkin servings
« on: March 30, 2014, 12:30:19 PM »
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.

39
Commercial Beer Reviews / Lambic X 2011
« on: March 29, 2014, 01:31:39 AM »
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....

40
Commercial Beer Reviews / Monks Cafe - Flemish Red Sour
« on: March 27, 2014, 11:03:56 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

41
Commercial Beer Reviews / Fort Collins Brewing a Berliner Weisse
« on: March 27, 2014, 09:21:57 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.

42
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?

43
General Homebrew Discussion / Colder starter
« on: March 19, 2014, 12:22:21 PM »
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.

44
Beer Recipes / Charlie's Claude of Neptune 2
« on: March 19, 2014, 01:26:13 AM »
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.

45
General Homebrew Discussion / NHC shipping issues
« on: March 08, 2014, 05:10:43 PM »
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!

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