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Messages - GolfBum

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91
Commercial Beer Reviews / Re: Your Top 4 Hefeweizens?
« on: July 27, 2012, 09:09:31 AM »
Dry Dock
Ayinger
Franziskaner
Hofbrau

92
Equipment and Software / Re: Fryer for boils
« on: July 27, 2012, 08:57:28 AM »
I have read a lot about Fermcap S and it seems I'll pick some up and try it with a 5 gallon batch I have planned. If it works great, I'll keep brewing up 5 gallon batches. If it doesn't work to my liking I'll just make smaller batches. Smaller batches means more chances to brew. But from what I read it works fairly well.

93
Equipment and Software / Fryer for boils
« on: July 25, 2012, 11:05:02 AM »
I am switching to all grain and therefore want to be able to do full boils. Through my research on the internet I saw that most of them come with 7.5 gallon pots. I have heard/read that boil overs will happen a lot and that I should get a bigger pot. I would like to save some money on buying a seperate pot so does anyone know where I can get a bigger pot that comes with a propane fryer for a decent price? Links would be appreciated.

94
General Homebrew Discussion / Re: Fermentation Temps
« on: July 24, 2012, 01:55:23 PM »
Thanks for the responses. When reading some recipes from people it seemed like they raised the temp to get a more flavorful beer. I guess they did it to get the yeast to finish.

95
Commercial Beer Reviews / Re: Massive haul from trip to CO
« on: July 24, 2012, 10:32:19 AM »
Brew Hut is awesome and the staff there is great.  I get just about everything I need from them.  Every person that comes into town to visit us, we take them on brewery tours that always begins w/ Dry Dock and ends w/ Dry Dock.
[/quote]

I agree 100%. A few of my friends came to town to visit and they all love hefeweizens. They brought a bunch they bought and I told them to try the Dry Dock hefeweizen. They instantly loved the Dry Dock over everything they have had. Dry Dock is my favorite place. Nice people, good beer and free popcorn. Can't be beat. The Brew Hut people are very nice and informative for a young brewer like myself. And what place can you get a fantastic beer and pick up some supplies.

96
General Homebrew Discussion / Fermentation Temps
« on: July 24, 2012, 10:06:12 AM »
So I have read about people fermenting some of their saisons and belgian ales at a steady temp and then I have read about people letting their fermentation temps flucuate and rise. Anyone know why people do that, let the fermentation temp rise and flucuate? I have always been told to keep a steady fermentation temp to reduce off flavors and such.

97
All Grain Brewing / Re: Brewing my first all grain batch. Hefeweizen
« on: July 23, 2012, 12:00:46 PM »
I'll make sure to take some pictures through out the process and post them here. Along with my notes and a picture of the final product.

98
All Grain Brewing / Re: Brewing my first all grain batch. Hefeweizen
« on: July 23, 2012, 11:27:57 AM »
I plan on batch sparging as I am trying to keep it as simple as possible. I try and keep good notes for brewing with extract and will do so with all grain. Hoping for a smooth brewday but am aware some problems are likely to arise.

99
All Grain Brewing / Brewing my first all grain batch. Hefeweizen
« on: July 16, 2012, 10:59:26 AM »
So I just took the leap to all grain and decided that since it's summer time I might as well make a hefeweizen. I am keeping the grainbill simple. Here is my reciepe I came up with right before I went to the store. I made it while at a restaurant so it might not be what I want but oh well, I'll still drink it.

5# german wheat malt
4# german pilsner malt

1 oz hallertau (60 mins)
WLP 300 Hefeweizen Ale Yeast

Let me know what you think and how you think I should brew it. As well as how long you think it will take to brew. I am really excited but nervous at the same time. Seems like a big step up from extract.

100
Commercial Beer Reviews / Re: Massive haul from trip to CO
« on: July 07, 2012, 11:35:54 AM »
Boulevard Saison-Brett is amazing stuff, glad to see they got a medal for that one.

Agreed, I bought a bottle of it to try a saison brett beer and I always keep my eye out for it at the store.

But to the OP about Crooked Stave, Persica is a very good beer from them. It's a peachy sour beer that I had at SourFest. It stood out to me as one of my favorites from the whole festival. Would be great on a nice summer day.

101
Extract/Partial Mash Brewing / Re: Brewing with my dad
« on: July 07, 2012, 11:24:48 AM »
So brew day was a blast. Had a minor mishap with the wort chiller, had the out tube blow off and the chiller was shooting water all over my kitchen. Everything got drenched. Other than that the beer tasted fantastic, slightly under attenuated, should have made a starter but live and learn. Overall I think my dad liked brewing. Going to ship some to him so he can enjoy our beer. 

102
Beer Recipes / Re: Belgian Blonde
« on: May 15, 2012, 09:37:24 AM »
Garc_Mall, I might havea 5 gallon cooler my dad can bring with him when we brew, would that work or be too big? Also this would be my first attempt at mashing grains but think it would be fun to do with my dad to give him a truer experience to brewing. i just have a few questions about the mash process that has me stumped. I must be over thinking it.

1.) When you mash at 152 degrees is that what you want to heat the water up to? Or should I go a little hotter so while it is mashing the temp will fall a bit?

2.) I only have a 6 gallon brew pot that will probably boil over if I try to brew a five gallon batch on it. I normally just top it off in the fermenter. Would this work with the mash process? I plan on taking OG right before I pitch.

These might be stupid questions but sometimes I tend to overthink things. But I want to make the best beer possible with my dad here.

103
All Grain Brewing / Re: New to all grain. Need help with set up
« on: May 15, 2012, 09:26:22 AM »
Yep.  It screws into the back of the bulkhead.

With this would I still need a false bottom? I'm sure it wouldn't hurt to have both but wondering if just the hose would be good enough.

104
Beer Recipes / Re: Belgian Blonde
« on: May 11, 2012, 03:04:21 PM »
I was thinking aromatic as well, but I don't have any experience with that malt, and I thought I read somewhere that some malts labeled aromatic require mashing. So I will let others with more experience speak on that note.

You are correct about it requiring mashing. I just looked it up. So it appears I will be doing this blonde with the Pilsner DME or just Light DME Pilsner Malt and Biscuit Malt. Would I get more flavor using light DME and getting Pilsner malt or just going the pilsner DME road? Seems like a stupid question but I thought I would ask.

105
Beer Recipes / Re: Belgian Blonde
« on: May 11, 2012, 02:42:26 PM »
I was thinking of scrapping the crystal as well but saw it in a different thread and figured it wouldn't hurt in small doses. It's still up in the air. If I were to get rid of it would using biscuit with aromatic work or do those kind of clash?

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