Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - GolfBum

Pages: [1] 2 3 ... 6
General Homebrew Discussion / Re: Adding Fruit to a Sour...When?
« on: April 09, 2014, 05:10:08 PM »
I brewed a golden strong and soured it with al's bugs. I added granny smith apples to it around 6 months in and it gave the bugs a good jolt and added a lot of good flavor and souring. I bottled at the 10th month with great apple flavor and a good sourness.

Equipment and Software / Re: Intermediate Brewer Equipment Question
« on: March 30, 2014, 02:01:49 PM »
For 5 gallons a 10 gallon pot should be fine. I use a 7.5 gallon pot for 5 gallon batches and I usually near the top of kettle. Now if you ever want to make 10 gallon batches you will obviously need a bigger pot and which size you would need I can't speak too. But the burner and pot is the route I go for all grain and I like the system. Nice and cheap meaning more money for beer.

Beer Travel / Re: Portland and Seattle
« on: March 14, 2014, 03:40:18 PM »
Cascade Brewing for the sours if you are into those.

Ingredients / Strawberries in a porter
« on: March 08, 2014, 03:13:42 PM »
I recently had a chocolate straweberry porter at a brewery and wanted to recreate it. I have the chocolate part down but need some advice on the strawberry part. Fresh, extract? How many pounds if fresh? How much if extract? I am going to be adding it to secondary with the cacao nibs later this week. I am looking for a strong taste of strawberry. It's a 5 gallon batch that started at 1.057 if that helps anyone. Thanks for the help in advance.

General Homebrew Discussion / Re: Berline r Wiesse Beer?
« on: March 08, 2014, 03:06:45 PM »
I went the long route last year on a batch (6months) fermented with White Labs Berliner Wiesse blend and it was only mildly sour and pretty Bretty.  I am inclined to try the sour mash approach this year (toss some whole uncrushed acidulated malt into the mash and keep it warm for a few days before pulling the wort off to short boil and ferment with a German ale yeast).  It sounds easier, but will lack the leathery/horse blanket of the Brett.

This is how I am going to make my next berliner weiss. I might keep my smaller mash tun just for that. For anyone that has gone this route how many days would you keep the mash going? What temp range? Just add the german ale yeast, no lacto? Would adding lacto add anything else or is all the lacto you need in the wort?

General Homebrew Discussion / Re: NHC shipping issues
« on: March 08, 2014, 02:59:14 PM »
I ship via FedEx through my work. We get a really great price and FedEx just shows up and takes the packages. I have been to the store before and when they ask if it is liquids or anything I just say no. The person at the store doesn't really care. I package it well enough that I haven't had issues with broken glass.

General Homebrew Discussion / Re: Berline r Wiesse Beer?
« on: March 07, 2014, 07:52:34 PM »
I just made a berliner weiss that I am about to bottle next week. I just mashed, cooled to 90 - 100 degress and pitched lacto and a day after the lacto showed signs of working I pitched a kolsch yeast. Has a nice tart smell that I hope has a nice thirst quenching tartness in the heat of the summer.

Ingredients / Re: Growing your own
« on: March 01, 2014, 02:38:41 PM »
Very cool. Are you going to kiln it too? How big is your farm?

Equipment and Software / Re: Brew Kettle upgrade
« on: January 13, 2014, 08:34:11 PM »
Jeff, I am a lot like Jim in that I have almost 7 gallons, a little more than 6.5 gallons at the start of the boil for my 5 gallon batches. I am just over 5500 feet of elevation. I always have a little left over but it is mostly hotbreak and hops leftover.

The Pub / Re: Happy Halloween!
« on: October 31, 2013, 06:39:36 PM »
Haven't used frog in a beer yet.

I am not sure if trick or treating isn't as popular but I got about an hour worth of kids and now am down to nothing. Drinking my pumpkin beer while handing out candy is a good way to spend the time.

The Pub / Re: Footbeer
« on: September 15, 2013, 03:34:24 PM »
Flipping between Eagle v. Chargers and Chiefs v. Cowboys

Saison Dupont
All Mosaic Pale Ale

Broncos v. Giants

Wookie Jack
Pumpkin Ale

Yeast and Fermentation / Re: Fermenting a Sour: Pelicille Question
« on: September 10, 2013, 06:34:21 PM »
Thanks for the replies. I will be bottle it soon. Just finished bottling two beers in the last two weeks. I need a break. I can't wait to try it. It smells great and tastes just as good.

Yeast and Fermentation / Fermenting a Sour: Pelicille Question
« on: September 09, 2013, 12:51:13 PM »
I have had my sour golden strong fermenting for about 8 months now. I started with no bugs for a few days and then pitched the bugs. It was months before I saw a pelicille but noticed that it started to sour. I added apples at about the 3 month mark and after a few days a pelicille formed and has been there to this day. I was wondering if I wait for the pelicille to drop or can I go ahead and rack to my bottling bucket and bottle? I have taken a few samples and it tastes the way I would like and would like to bottle this in the next month or so.

Beer Recipes / Re: Black IPA Questions
« on: August 18, 2013, 02:40:01 PM »
I recently made a few black IPA's and the one that turned out great was pale malt, chocolate, rye and I believe crystal 120 with some toasted oats. It was a good amount of black, little roasty/coffee notes and some chocolate. Paired well with the magnum, cascade and amarillo hops I used. If you want I can get my notes out and post the grain bill.

Beer Travel / Re: Boston
« on: August 15, 2013, 05:16:49 AM »
Brewery tours are fine, but there are lots of good craft beer bars in Boston - I would recommend Bukowski's, Deep Ellum, The Lower Depths, and the Sunset Grill - There is a Yardhouse near Fenway, but that's a different kind of crowd then you'll find in the other bars.  There is a brewpub called Boston Beer Works near Fenway, too - there are several brewpubs outside of Boston - Watch City in Waltham MA, John Harvard's in Framingham, British Beer Company; a restaurant in Worcester called Peppercorn's is home to Wormtown Brewery - I recommend it highly - If you want to travel, Cape Ann Brewing in Cape Ann on the North Shore is a brewpub on the harbor (you can get your Perfect Storm fix there, too)  Check out Beer Advocate for lots more info on breweries, etc in and around Boston and MA generally. Cheers!

Thanks for the info. I don't necessarily want to go on tours. Most of them are the same minus how they got started. I just wanted to try some good beer that I can't get here in Colorado. I will try Bukowski's. An afternoon of good beer and people watching on some hipsters sounds great.

Pages: [1] 2 3 ... 6