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Messages - ynotbrusum

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301
If you like Dead Guy Ale, that is great - it approaches the style from an ale perspective, of course.  As to stylistic comparisons for it, the Maibocks from Capital Brewing out of Middleton Wisconsin, Smuttynose and Summit and Schell's Maifest are lagers that pretty well exemplify the style.  You might find one of them out there in a craft beer store or seller.  They tend to hold up reasonably well at least until the early fall - or so has been my experience.  Smuttynose Maibock is the biggest abv of those named.

302
General Homebrew Discussion / Re: macro homebrew trends
« on: October 10, 2016, 11:25:03 AM »
Kettle souring has raised the sour trend, I believe, but I wonder if it will continue.  Mixed fermentation styles are trending up, as well, with a Brett finish and secondary additive, such as fruit.

303
All Grain Brewing / Re: Castle vs Dingemans Pils malt
« on: October 06, 2016, 02:39:38 PM »
We Belgian homebrewers don't really care too much which of the two.
Oh and it's Dingemans, genitive Dingemans', and not:
Dingaemans
Dingemanns
Dingemann's
Dingemann
Dingeman's
Dingeman

I stand corrected.  And it is still not my favorite when spelled correctly.

304
General Homebrew Discussion / Re: Astringent New England IPA
« on: October 06, 2016, 02:37:12 PM »
If the fear is the sparge, take some hydrometer readings as it runs off and stop if you reach 1.010, then adding the water straight to the kettle to get to the desired pre-boil volume.

Or as Denny says - do like him and batch sparge it (I do).

305
It is so intentionally seasonal, that I doubt you will find a fresh example until next March or so when the American examples start to show up on the early side of spring....  while I don't advocate using beer ranking sites, you could review Beer Advocate under Maibock and get a pretty extensive listing of both German and American versions of the Maibock style.

Rogue Dead Guy is a reasonably good beer, but I don't know that I would call it an epic example of the style.

306
All Grain Brewing / Re: Castle vs Dingemans Pils malt
« on: October 06, 2016, 05:09:03 AM »
I rarely use these Pilsner malts, but Dingeman's is preferred.  Definitely for Belgians. Otherwise my favorite is Best Malz, then Weyermann (floor malted when available), then pretty much a tie between Rahr and Avengard.  And I will say that I don't fuss as to what is available, so Avengard is my most readily available malt and used the most.  I have to drive a ways to get a sack of Best, but will do so on occasion....

307
All Grain Brewing / Re: To rest or not to rest, that is the question.
« on: October 06, 2016, 05:00:54 AM »
I'm sure that it is more like 4-5.5% alpha acid content for East Kent Goldings.  The recipe looks solid and tweak away, but realize that the more tweaks you make, the further away you are from that winning recipe!  Which could be exactly what you want...or not.  That's the fun in this hobby.  And everyone has their own taste preferences.  Give your recipe a shot and you be the judge.  You can always make further or fewer changes on your next batch.

308
General Homebrew Discussion / Re: How long is your brew day?
« on: October 06, 2016, 04:53:08 AM »
I have to note the first time posters above - Welcome to the forum!  If nothing else, there is the answer to the decline in homebrewing thread! At least in our little corner of the homebrewing world there is growth....

309
General Homebrew Discussion / Re: Astringent New England IPA
« on: October 06, 2016, 04:40:42 AM »
There have been some interesting discussions around regarding bitterness extraction from late hop and dry hop additions.  I think it could be your culprit.  Most folks and spreadsheets assume a zero bitterness extraction with late/ flame out/whirlpool (at180 or below)/dry hopping, but that is proving not to be the case.

310
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: October 04, 2016, 11:44:12 AM »
I have 20 gallons I the basement waiting on open kegs, so I will be bottling from keg tonight to clear some space...giving it away at the fastest rate so far and hosting less, unfortunately.  It was easier when I had recurrent groups of up to ten guys stopping by - there was always a keg blasted through on a weekend. 

311
Yeast and Fermentation / Re: Lallemand London ESB Premium Yeast
« on: September 28, 2016, 04:42:37 AM »
Just waiting for it to come in - on order from my LHBS - they didn't know about it until I told them.

312
The Pub / Re: A lot of good guys on here.
« on: September 27, 2016, 05:27:51 PM »
Speaking of the good guys, there are some guys we don't hear from lately...say, like Klickitat Jim.  Busy with life, I hope.

313
General Homebrew Discussion / Re: Done with hefes
« on: September 27, 2016, 02:49:58 PM »
My first Hefe won an award at my club contest; haven't reproduced that again yet - it must have been made at the right time of the year/ temp in the basement - I recall keeping it at 62F for the first few days with ice bottles in the chill bag in the basement.  Last one I did was a clovey flavored phenol bomb, so I think I went too cold on it....elusive son of a gun to get it just right.

314
Yeast and Fermentation / Re: Am I ready to bottle?
« on: September 26, 2016, 11:13:33 AM »
I used to fret over when to bottle, but then I started to keg!  Seriously, though, I usually leave beer in the primary for a month - once you get a system and backlog going, you will be waiting for kegs to open up (empty bottles to accumulate), so you can get the beers out of fermenters, so you can brew again.

When in doubt, give it a bit more time....just don't forget about it.

315
General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 11:00:20 AM »
How do you adjust for the hop additions with the short boil?  I am intrigued

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