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Messages - guido

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31
When you read this thread and you think all of the responses are really reasonable.

Well...yeah; we're reasonable people.

32
I'd say Pumpkin and spice beers are the most difficult to get right.  Most of the time they are awful and over spiced
+1 to spiced beers in general.  But Pumpkin is hard.
Gee...I find that most Pumpkin beers are awful because of lame-ass spicing.  Everyone's afraid to give it flavor.

LOL!
I hate most of them because they're over-spiced.
Different strokes!   ;D

Different strokes indeed.  Well said.   ;D

33
I'd say Pumpkin and spice beers are the most difficult to get right.  Most of the time they are awful and over spiced
+1 to spiced beers in general.  But Pumpkin is hard.
Gee...I find that most Pumpkin beers are awful because of lame-ass spicing.  Everyone's afraid to give it flavor.

34
Ingredients / Re: Vanilla Extract
« on: October 20, 2013, 08:12:19 AM »
I add vanilla to my pumpkin beer, but I really don't want to taste vanilla--except for a subtle "I can't quite put my finger on it" flavor.  For me, the vanilla blends the spice flavors and gives the beer some creaminess.  Maybe the French "Je ne sais quoi" would be a better way of stating this.  However, the vanilla flavor doesn't mellow like the other spices.  Once it's there; it's there.  Tread carefully.  I add 3-4 teaspoons to 5 gallons of pumpkin beer, btw.

35
Yeast and Fermentation / Re: Wild culture: what is it?
« on: October 03, 2013, 10:20:04 AM »
You're probably going to find a wide array of active yeast and bacteria, especially early on. Some sugar-eating yeast will form pellicles, as will most bacteria. I'd guess you have dozens of active lifeforms in there right now. Some have probably died off from lack of nutrients, ph and alcohol by this point.

+1 Does it still smell good? Pitch some into a crab apple blonde and let it go nuts!

It smells wonderful, sour--and no ass whatsoever.  Gonna make a crab apple blonde like you suggested and cross my fingers.

36
General Homebrew Discussion / Re: Brew Dogs Premiere
« on: September 30, 2013, 10:01:01 AM »
Lame.

37
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 23, 2013, 06:57:34 AM »
You're probably going to find a wide array of active yeast and bacteria, especially early on. Some sugar-eating yeast will form pellicles, as will most bacteria. I'd guess you have dozens of active lifeforms in there right now. Some have probably died off from lack of nutrients, ph and alcohol by this point.

+1 Does it still smell good? Pitch some into a crab apple blonde and let it go nuts!

Can't brew until next week.  Hope it will keep until then.  I'll probably hold a small portion of it back, so I can keep it going if it's good.

38
The Pub / Re: Baseball 2013
« on: September 20, 2013, 03:50:26 PM »
I'm a Pirates fan who's suffered through some of the greatest (worstest?) ineptitude for 20 years.

39
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 20, 2013, 01:59:18 AM »
Yeah, some brett, some lacto, Aceto, maybe some pedio. Thing about wild cultures, it's all in there. at this point probably all the nasty nasties are done (no entero, coliform etc.) especially if it smells good.

Have at. next time you brew target an extra 1-2 gallons of wort, do a side boil on the stove top with old hops and pitch it in.

I wasn't sure what to do with it at this point.  I have some Mycologist friends who can take a look at it.  I might gram stain a sample to be sure I don't see any gram negative (enteric) bacteria.  I did buy some aged lambic hops for this experiment.  I'll probably try to do some more wild collections, too.

40
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 19, 2013, 06:15:23 PM »
Doesn't look like mold. What does it smell like?

Doesn't smell "bad" by any means.

41
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 19, 2013, 05:10:51 PM »
Lactobacillus?

I've seen Lacto in culture before.  Pretty sure this isn't it.  I do have a microscope.

42
Yeast and Fermentation / Wild culture: what is it?
« on: September 19, 2013, 03:53:19 PM »
My wife and I soaked some crab apples in starter-strength wort overnight to see what would grow.  After about ten days, the stuff on top looks like yeast, at least I think it doesn't look like mold.  Any thoughts or suggestions would be appreciated.


43
Beer Recipes / Re: Dill pickle beer
« on: September 11, 2013, 09:40:12 AM »
One of our club members made pickle beer.  It was weird, but not bad.

44
Beer Recipes / Re: Pumpkin Ale - First Recipe Ive Come Up With. Opinions?
« on: September 08, 2013, 06:58:09 AM »
Boiling the pumpkin won't make a mess in the kettle if you put it in a fine mesh bag.  Roast the pumpkin first in the oven with brown sugar until soft and separate the flesh from the skin. I've always boiled the pumpkin.  Taste's great. I don't see what purpose the lactose serves.  Up the brown sugar if you want more fermentables.  If you want the "silky" character of milk stouts, add a touch (just a touch) of vanilla) close to bottling/kegging time.  I'd be a lot more aggressive with the cinnamon.  I use 4 tsp and add some later in the secondary to get it up to taste.

45
Yeast and Fermentation / Re: WLP 565 temp
« on: September 07, 2013, 07:52:40 AM »
I've cranked WLP565 up well into the 90F's with good results.  However, I plan to brew one with Bret in the secondary where I'll ferment the 565 much lower.

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