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Messages - Alewyfe

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151
Commercial Beer Reviews / Re: Celebration is out again
« on: December 01, 2013, 10:42:08 AM »
Definitely a great beer and I buy it every year. However, I've got to agree with Sean. My memory is that it is different now. Very possibly, we're exposed to so many great IPAs now that it seems less outstanding.
When I first discovered it, probably late 80's or early 90's, it was on tap for the holidays at a little dive bar across from the original Summit brewhouse. It was not anywhere near where I normally went in my daily travels, but I remember detouring on my way home, or even sneaking out of work to go grab a pint. That stuff would literally call to me across the miles........come....I'm here, and I obeyed. ;D 

152
The Pub / Re: A great beer story
« on: November 26, 2013, 11:45:20 AM »
My dad, who served for 11 years until my mom got sick, was a radioman (Chief) on the Indianapolis. He had many stories he could never talk about without breaking down and having to leave the room. One was of being ordered to close a water tight hatch while there were still men trying to get up from below. He saw the men's faces nearly every night in his sleep.

A couple weeks before that fateful day the "Indy" went down, he told his CO that if he didn't get off that "can" for a few days he was going AWOL. He was given leave and shortly thereafter she was sunk. He never did reconcile why he was still alive and nearly 900 others were not. It haunted his nights, and as a child, his screams haunted mine.


153
Equipment and Software / Re: Upflow Sparging
« on: November 24, 2013, 12:51:52 PM »
I love outside the box thinking....but, you would certainly be leaving a lot of liquor behind unless you compressed the grain bed somehow.
Explain what you feel you would accomplish by this.

154
Ingredients / Re: Red IPA?
« on: November 24, 2013, 02:49:07 AM »
2-4oz. of a lighter colored roasted barley would be better than the Black Patent IMO.

155
General Homebrew Discussion / Re: whitty and clever minds wanted
« on: November 12, 2013, 02:15:35 PM »
Well, apparently Jim knows Roseburg. Free Beer would definately guarantee readership.
I do like Brewburg Connections and The Brewburg Hopinion. 

Not wanting to be too hopinionated, perhaps Brewburg Hoppenings should get the nod.

156
General Homebrew Discussion / whitty and clever minds wanted
« on: November 12, 2013, 11:17:22 AM »
I knew that header would include just about everyone on this forum. I've been asked to submit a monthly column to our local paper about our club and brewing. I see it to encompass the whole beer culture in our area...club stuff, pub stuff, suppliers, how to's and lot's of brewers wisdom and humor.

I'm looking for some suggestions for the column header.
We are in Roseburg, Oregon. The paper serves Douglas County. The Club is the Umpqua Valley Brewers Guild.
We already have a blog called...."Brewburg"...Where beer lives, written by one of our members who is helping with the writing/editing of the column.

I love the Brewburg name a lot and may try to key off that somehow...

Brewburg Babbler
Brewburg Bulletin
Dear Alewyfe

Let me know if you have any ideas that might be fun and cheeky.
 

157
Ingredients / Re: Rye Malt?
« on: November 09, 2013, 12:24:09 AM »
Denny uses 18.5% rye in his famous beer.  I would use that as a starting point.

That's what everybody thinks, but it's actually 18.475% ;)

158
General Homebrew Discussion / Re: hop stand vs. flame out addition
« on: November 08, 2013, 10:51:06 AM »
I vote for 4) FWH, flameout, dryhop!  Why not start the hopstand at flameout?

I have read that certain volatile hop compounds will boil off at temps as low as 150F. Apparently by adding below certain temps those compounds are more likely to stick around and impact the beer with more intense flavor and aroma. This is just how I understand it from very limited research.

I think the main reason why you'd want to start your hop stand at a lower temp is to minimize the IBU contribution from the flameout hops. This can definitely be useful in helping to take the guesswork out of calculating your IBU's in a beer with a lower amount of IBU's. The volatile hop compounds will come from your dry hops, so don't worry about that.

The tricky part about hopstands is determining how many IBU's they will contribute. Everyone's system will be different, so there is no real standard rule of thumb. I generally estimate a 60 minute hop stand as the IBU equivalent of a 20-minute addition, but others find that it could be anywhere from a 15-30 minute addition. I find that it is definitely a softer bitterness (similar to FWH) than a standard 60-minute addition, so that does give you some leeway if you overshoot. My all-hopstand IPA measured 98 IBU's, but tasted closer to a 60-IBU FWH-ed beer.

For your first hopstand beer, I'd target about 20 IBU's from the FWH addition, then do a 60 minute hop stand calculated as a 15-IBU addition at 20 minutes. You can then tweak your process based on what your palate tells you. I'd skip the 20-minute addition, since the hop stand is going to give you a crapload of flavor.

Erockrph...Are you adding the hopstand addn at flameout or are you cooling to a specific temp? I've been cooling to ~170 then adding. Not getting much discernable bitterness increase when I do that, though I expect it would test higher.

159
Equipment and Software / Re: Direct heat recirculation mash tun
« on: November 06, 2013, 11:59:41 AM »
It would be hard for you, Denny, to increase efficiency. Where does one go from 100%? ;)

Agreed on the clearer wort, but not clearer beer. When I have to recirc through the chiller because the river is too warm I actually end up with very turbid liquid to the fermenter. Simply can't keep a lot of the trub from getting homogenized in the process.

160
Equipment and Software / Re: Direct heat recirculation mash tun
« on: November 06, 2013, 10:56:18 AM »
FWIW. I batch sparge, but since I started using a pump for chilling, I also use it to recirculate the mash, both 1st and 2nd runnings. I'll maybe recirculate for the last 10 min. of the initial mash and then for about 10 on the sparge. No heat, just wort recirc. Result was of course clearer wort, but also increased efficiency by 3%.

161
All Grain Brewing / Re: Use of ph meter during mash
« on: October 20, 2013, 04:54:36 PM »
That is at room temp.  Repeat, desired mash pH of 5.3-5.5 is room temp. A reading taken at 150F will be .2 to .3 lower.

Always measure at room temp. Mash temps will damage the electrode in your meter.


162
General Homebrew Discussion / Re: Water Book?
« on: September 24, 2013, 04:33:25 PM »
I did the opposite Amanda....
I ordered Yeast and Hops from Amo, then felt so guilty I had to order Water from AHA.;)
Haven't seen it yet, but I'm not at a loss for reading material.

163
Homebrewer Bios / Re: Amanda's Bio
« on: September 24, 2013, 04:25:35 PM »
Welcome Amanda....all real brewsters are women. Good move to join the forum...lots of great advice here.
Join a club ASAP, speak out, volunteer and don't be shy. You'll find a plethora of great information and make some wonderful friends.....plus your enjoyment and proficiency at brewing will increase exponentially.

Look forward to your posts.
Cheers!

164
Ingredients / Re: A Couple of interesting Hop sites
« on: September 23, 2013, 03:33:13 PM »
Useful. Thanks for sharing.

165
All Things Food / Re: Growing food - The Garden Thread
« on: September 20, 2013, 10:38:21 AM »
goods from the woods....

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