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Messages - hoser

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Ingredients / Jasmine and Green Tea
« on: September 27, 2010, 08:38:00 AM »
I am thinking of making a Green Tea Pale Ale with Jasmine.  I have had plenty of Green Tea in my day, but have limited experience with adding green tea or jasmine to beer.  I was wondering if anyone had any recommendations as a starting point with both ingredients.  I will probably add them both loose leaf as a flame out/WP addition, quite possibly dry hop with one or both of them as well.  Likely a very simple pale ale recipe base with some low additions of NW hops late in the boil.  Any tips or suggestions would be greatly appreciated.


Wood/Casks / Re: oak source
« on: August 11, 2010, 01:39:22 PM »
The JD chips are ground up from their used barrels so they are already charred to their standards for whiskey.  Probably medium to medium heavy toast.  You should definitely look into using them in your brew.  If you don't like them you can always use them on your grill or smoker ;D

Wood/Casks / Re: oak source
« on: August 11, 2010, 06:40:49 AM »
What about the Jack Daniels oak chips they use for smoking?  They are essentially ground up JD oak barrels that have been used.  I believe JD only uses new oak barrels so they discard of them after they have been used.  I have used them in the past with great success.  They carry over a mild wiskey flavor to go along with the oak flavors.  Otherwise I would buy some American or French oak and soak the chips in your whiskey of choice for a couple of weeks and then toss them into your keg or secondary.  I would dose the whiskey that remains to your taste because sometimes people throw it all in there and  it throws the beer out of balance.  So be careful not to add to much whiskey or oak.  Jason Petros has a great article in a past issue of Zymurgy that explains oaking in great detail.  It is a good read if you can get your hands on it.

Ingredients / Re: Durango, Co Water Report
« on: June 27, 2010, 07:12:43 PM »
The only info Bill at SKA brewing gave me is that they "Burtonize" Durango, CO water.  Now I could certainly Burtonize my own water source and likely be just fine.  I have been doing water adjustments for quite some time and I am very comfortable with this.  I would just like to know exactly what the starting point of SKA's water supply is before I just start throwing brewing salts into my local water supply.  I will certainly try and contact a more knowledgeable public works official in the fine city of Durango, CO later this week. 


Ingredients / Durango, Co Water Report
« on: June 25, 2010, 08:40:32 PM »
Fellow Homebrewers,

I am hoping to clone SKA's Modus Hoperandi.  In communication with Bill Graham, he mentions they Burtonize Durango, CO water.  I tried looking for the Durango, CO water report as well as contacting Durango's public works dept..  Needless to say, they may have one of the least informative water reports in regards to homebrewers I have come across!  I don't want to "completely" Burtonize the water, but I also need to have an idea of Ska's starting point.  I plan on Buronizing my local water source which is moderate in hardness and alkalinity.  I imagine Durango's water supply is low in mineral profile because of it's location.  If anyone in or around Durango has an accurate water supply from Ward's lab or a similar resource I would greatly appreciate it!


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