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Messages - GolfBum

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Hop Growing / Re: New Grower Question
« on: May 18, 2014, 05:03:05 PM »
Ok thanks. I will try that and see how it goes.

Hop Growing / Re: New Grower Question
« on: May 18, 2014, 02:13:21 PM »
Ok. Should I add a few extra strings to each pot to allow each to grow?

Hop Growing / New Grower Question
« on: May 18, 2014, 01:46:56 PM »
Just started growing hops this year and my plants are starting to sprout out of the ground. Each plant has sprouted with three "arms." Do I let all of them grow or do I cut some of them and only allow one to grow? If I need to cut them down what is the best way of doing that?

Hop Growing / Re: 2014 hop gardens
« on: May 15, 2014, 11:45:34 AM »
I just got two rhizomes, one chinook and one centennial about a month ago and they are just sprouting out of the ground. I know I probably won't get much this year but I would like to see them grow just for the fun of it. To the person that lives in a townhome, so do I and I just got two big buckets, filled them with dirt and planted them. I bought 12 foot long 1"x2" pieces of wood and some eye hooks and have the string falling down from there. So far it hasn't taken up to much space but I will find out when they start getting big.

Beer Recipes / Re: Grapefruit IPA recipe?
« on: May 15, 2014, 11:41:07 AM »
I haven't picked up the ingredients yet. I don't get much at Barley Haven, only last minute items since they aren't that friendly and there prices seem high, at least to me. I normally get my supplies at Quirky Homebrew up in Northglenn when the club meets there.

As for the recipe I think I am taking out the Comet hops and adding centennial in their place. I am going to stick with the cascade just because I have it. Hope it turns out well.

Commercial Beer Reviews / Re: Stone Go To IPA
« on: May 15, 2014, 08:25:26 AM »
I recently bought my second six pack of this beer. The first six pack was delicious, it was a very fruity, easy drinking IPA. This six pack did not taste like the other what so ever. I was getting a lot of the onion with a terrible after taste. Not sure if it was the batch that went wrong or what but it went from great to nasty to me.

Bought both at the same store in the same cooler. 

Beer Recipes / Re: Grapefruit IPA recipe?
« on: May 15, 2014, 08:08:21 AM »
Yeah I was thinking mostly from the hops although I could add a bit of zest at the end of the boil.

I have not used Comet hops before but heard they had an intense grapefruit flavor. I may try them in the boil and leave them out of the dry hop. About the centennial, would you full on replace the cascade or use centennial along with the cascade? One reason i am using a lot of cascade is because I have it on hand but wouldn't mind trying out centennial. I haven't used that before. What does it bring to the table?

Beer Recipes / Re: Grapefruit IPA recipe?
« on: May 15, 2014, 07:48:04 AM »
I am about to make a grapefruit IPA this weekend to bring to my dad in June. I am stuck on a recipe. This is what I have come up with but not sure about it. Anyone care to give me some advice?

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.059
Efficiency: 70% (ending kettle)

Original Gravity: 1.076
Final Gravity: 1.021
ABV (standard): 7.24%
IBU (tinseth): 83.37
SRM (morey): 7.87

12 lb - American - Pale 2-Row (80%)
2 lb - American - Munich - Light 10L (13.3%)
0.5 lb - American - Carapils (Dextrine Malt) (3.3%)
0.5 lb - American - Victory (3.3%)

1 oz - Cascade, Type: Pellet, AA: 7, Use: First Wort, IBU: 14.92
1 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 52.81
0.5 oz - Comet, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 9.61
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 5 min, IBU: 6.04
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 0 min
0.5 oz - Comet, Type: Pellet, AA: 11, Use: Boil for 0 min
1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 7 days
1 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 7 days
1 oz - Comet, Type: Pellet, AA: 11, Use: Dry Hop for 7 days

Events / 2014 Boulder SourFest
« on: May 14, 2014, 06:43:53 PM »
I bought two tickets to this years SourFest at Avery and my dad can't make it this year. I am looking to give the ticket to someone who will really appreciate it. I am also just selling it for what I bought it for, $70 bucks. It shall be a great time like always.

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.

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