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Messages - garc_mall

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16
The Pub / Re: Veteren's Day
« on: November 11, 2014, 11:55:41 PM »
Man, Veteran's day is a good day. I get to thank the brothers and sisters I served with, and I get to eat and drink free or cheap food or drink.

Its a good day, but it was paid for with blood, sweat and tears. Good things for my brothers and sisters in arms.

Thanks for your service!

17
Ingredients / Re: Big Alcohol, Little Knowledge
« on: November 07, 2014, 10:38:01 AM »
Another thing that I was thinking reading this thread, and I didn't see it posted yet is fermentation temperature. With that gravity, the yeast is going to be pushing the temperature really high as it gets chugging along on the sugars. I would certainly recommend at least the water bath + frozen bottles trick to keep it cool during the first 48-72 hours. After that, I would keep it warmish (68-70) to make sure the yeast are as happy as possible while they are fermenting the remainder of the sugar.

This is a very ambitious brew, and I wish you good luck. Remember to put a few bottles hidden away so you can taste it in 3-4 years.

18
I started out just really liking beer. Christmas 2010, my wife's aunt bought me a copy of Charlie P's book, but I was just getting ready to deploy, so I didn't get a chance to brew. I spent the 10 months of deployment reading everything I could get my hands on about homebrewing, and listening to Basic Brewing Radio. The day I got home, I went immediately to the local homebrew shop and picked up a beginner's kit (It was my welcome home present to myself) and designed my own recipe (Was supposed to be an American ESB, ended up more APA) which I bought the ingredients for. I brewed the next day, and never looked back. I brewed 3 batches in 3 weeks to get the beer pipeline running, Moved to all grain on New Years Day 2011, and started kegging early last year. I have made some great friends through the beer community, and I don't know where I would be without homebrew.

19
The Pub / ABInBev acquires 10 Barrel Brewing
« on: November 05, 2014, 12:01:00 PM »
I just thought I would share this and see what everyone else's thoughts are.

Here is the Article

I wonder how the beer is going to change, and I certainly don't like the idea of more craft breweries being bought up by the big guys. However, I hope the beer stays good and I hope it works out the best for them.

20
All Things Food / Re: What's For Dinner?
« on: October 31, 2014, 05:20:23 PM »
I'm gonna bump this thread. Whats everyone cooking these days?

For myself, I am starting the move into winter squash with meatloaf stuffed Acorn Squash.

21
Yeast and Fermentation / Re: Kolsch and Bottle Carb. Question
« on: October 31, 2014, 09:42:27 AM »
When I ferment beer that needs lagering time (currently my Altbier), I will bottle the beer first, allow it to carbonate, and then lager it for the recommended time.

So in your situation, I would wait until you have a fully fermented beer (no diacetyl) and then bottle. After giving it 2-3 weeks at 70 to carbonate, toss it in the fridge and wait a week or two, and then start sampling.

As a bit of advice, I would recommend not transferring beer that is still actively fermenting to secondary. It can cause the slow ferment that you are describing, because you removed most of the yeast while they were still eating.

22
The Pub / Re: http://tinychat.com/roffenburger
« on: October 24, 2014, 07:13:54 PM »
I am gonna be there for the next hour or so, or until I decide to head out for more beer.

23
I would just dump it in once the yeast has gone through the bulk of fermentation. De-gas first though.

24
The Pub / Re: Kickstarter for bathroom remodel
« on: October 22, 2014, 05:05:03 PM »
We were lucky, the couple we bought from already got a home equity loan to do the bathrooms and roof  8)

Unfortunately, they ran out of money before they were able to renovate the kitchen or buy a new furnace  :o

25
The Pub / Re: American Fascination with HOPS
« on: October 21, 2014, 09:23:34 AM »
I take the ratings with a grain of salt (and a little coriander and lacto and pilsner and wheat). 

So you take your beer ratings with a side of Gose?

26
The Pub / Re: American Fascination with HOPS
« on: October 21, 2014, 08:58:48 AM »
In my opinion, its part of the craft "backlash" against macro beer. The basic 3 ways you can go away from BMC is to be hoppier (IPA) Darker (Stout) and more ABV (Imperial). When a large part of the market is younger people who want to differentiate themselves from "the pack" or be rebels, they want to drink something that is as far away from "normal beer" as possible. This sets up the push for big IIPAs and RISs. I think as craft beer is getting more steam, and filling up more taps in more restaurants, there is more of a push for balance and drinkability. I have noticed that when I go out to a restaurant with a good taplist, there is always 3-4 IPAs, but there are a lot of browns, saisons, and other lighter, more food friendly beers available.

Secondly, when you look at RateBeer or BeerAdvocate, you see rarer beers get better ratings. Worthy Brewing makes a great Koelsch that is 4%, and if I am not careful, I can drink a sixer of it in one day. It will never rate highly, because I can pick it up at the local grocery store. The "top beers in america" are always the ones where the hype outpaces the flavor.

27
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 11:45:43 AM »
I would drop the RB and Chocolate malt for sure, as I think the roast will clash with the fruity Belgian Character. I would use D-180 as Denny recommends for your color contribution. The fig puree sounds tasty, but be careful with using too many "flavor" ingredients. If you have too many flavor contributors, the final beer will taste kind of un-focused or as Drew calls it "Brown."

28
Yeast and Fermentation / Re: AIPA yeast: Fruity Esters or Clean & Crisp?
« on: September 22, 2014, 01:28:51 PM »
I checked fruity, but really I just like fruitier than super-clean in my APA/IPA.

My personal favorite yeasts for APA are the fruitier American yeasts (1272, 1332) and the cleaner British yeasts (1028, WLP007) I think the subtle ester profile of those yeasts provide a nice backbone for the hops, along with a clean malt bill. Sometimes I think the super clean yeasts end up too clean without some light complexity under the hops.

29
Ingredients / Re: Fresh cranberries
« on: September 22, 2014, 09:48:26 AM »
I have never used them, so I cannot comment on process. However, I have drank a few beers with cranberries in there, and one thing I noticed is that cranberries have a lot of tannin in their skins. It can really overpower a light/dry beer. I would plan the grain bill to leave some extra residual sweetness in the beer to balance that out.

30
General Homebrew Discussion / Re: Brand New - Quick Question
« on: September 16, 2014, 01:37:04 PM »
Looks like a good deal to me. It gets you most of the way there.

you will need some sort of brew-pot. My recommendation is a Turkey Fryer. It provides you with a brew pot, burner, and they are pretty cheap this time of year as you get closer to Thanksgiving. It also will allow you some amount of expandability.

+1 on the recommendation of How to Brew. You will get a huge amount of information out of that book, and I still use it regularly to refer to in the middle of a brewday.

If you want less bitter beer, my recommendation is Northern English Brown Ale. Newcastle brown is a pretty good example of the style, and it is one of my favorites for fall.

However, the best way to figure out what you want to brew is to go to a local homebrew store, and tell them what your favorite commercial beer is. They will be able to help you brew something close to that, and then you will be on your way.

Lastly, Welcome to the obsession, and grab your second kit when you grab your first, cause once you drink your first batch, you will hate to wait for your second to be finished.

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