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Messages - garc_mall

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The Pub / Re: Pint Glass Pricing Poll
« on: January 17, 2013, 07:54:06 PM »
I voted $7. If it was a standard Shaker, would probably be 4 or 5. But if its a nice glass, something that I would want people to see me drinking out of, I think $7 is fair. But remember, Seattle has a higher cost of living than a lot of places. If you filled it with beer, I think $10 or $11 is fair.

Like most people, my pint collection is almost all glasses I picked up for free at brewers nights or such.

Marc, I pretty much always rack to a secondary to do that.  Probably no real reason to other than that's the way I've always done it.  You know what they say about old dogs....

I thought you might have gone to secondary, but then I said to myself, "Denny is too pragmatic, He probably just does it in primary like everything else."  ;D

I think that a Vanilla Bean would be a good compliment to a Hefeweizen. The benefit of a vanilla bean (and most flavor additives) is that you can taste the beer once it is done, and determine whether the flavor works how it is, or if you want to add something.

If you choose to add a vanilla bean, I would recommend following Denny's plan that he uses for his Bourbon Vanilla Imperial Porter. Take 1 bean, scrape out the insides into the fermenter, and then add the bean itself. I am pretty sure Denny does this in primary, but I am sure he will clarify it for me. I would let it go about a week. At day 5 or so, I would start pulling a sample and tasting until the beer tastes where you think it should. Then go ahead and bottle.

You have inspired me for next year to try to do an Oatmeal stout with Weizen yeast, and then add Cinammon and Vanilla (and probably some burbon) for a holiday beer. Liquid Christmas cookies.

General Homebrew Discussion / Re: First Time Home Brewer.
« on: January 16, 2013, 09:38:32 AM »
Congrats and welcome! Your life will never be the same.

Some advice: Beware of advice and get multiple opinions. Experiment and learn from your own experiences. I say this after reading garc_mall's post. I agree that 2 weeks in the primary should be fine. As for the bottles, well, after bottle conditioning my beers for 19 years, I've learned that it's never ready after only 2 weeks. But, taste it at different periods and decide for yourself. For me, 4-5 weeks in the bottles and the beer tastes finished.

I agree that a bit longer than 2 weeks in the bottles is better. "The last bottle is always the best" and all that, however IME the carbonation is usually about done at 2 weeks, and I know with my first batch I was racing to drink the first bottle of beer. I found about 4 weeks to generally be the peak for my IPA's and Pales.

Also, my guess was that the AHS kit directions recommended 2 weeks in primary, 2 weeks in secondary, and 2 weeks in bottles. I was recommending that he could cut out secondary and get to drinking it quicker.

General Homebrew Discussion / Re: First Time Home Brewer.
« on: January 15, 2013, 10:51:12 PM »
First, Welcome to the Obsession... er, Hobby.

Second, I doubt it will take 6 weeks to go from boil to bottle. Just guessing that it is a reasonably low gravity blonde ale. I would say 2 weeks in primary and 2 weeks in the bottle would be fine, but check your gravity a couple times as you near that 2 week spot, and make sure it is stable.

Just remember, Relax, don't worry, and have a homebrew (or a commercial beer in your case). Also, I would recommend planning your next batch, it will make the waiting easier.

Good luck, Enjoy your beer!

Ingredients / Re: Vanilla extract
« on: January 15, 2013, 03:26:15 PM »
I've never had a problem with vanilla extract disappearing in my porter.  It's there from start to finish.  I tend to go heavy on it, but it doesn't seem to fade.

I would lean towards Mort's suggestion that maybe it wasn't well mixed.

wait!!! your agreeing with me?  ;D


Beer Recipes / Re: What is your best session beer recipe?
« on: January 12, 2013, 12:27:12 AM »
I brought at 2.6% ABV mild to NHC this year,

40% Pale
40% Light Munich
10% Dark Munich
5% Crystal 60
5% Chocolate

Started 1.042, ended 1.026. Mashed at 162. Was very drinkable, not cloying at all. Tasted like a bigger beer than it was. The version I brought to NHC had 1qt of Cold-brewed coffee and 2cups of Cocoa Nib Tincture added.

General Homebrew Discussion / Re: What were your gateway beers?
« on: January 11, 2013, 07:19:49 PM »
Before I turned 21, I had some Bud Light and Corona, and I thought they tasted like crap, so mostly I didn't drink beer. Once I turned 21, and had heard that beer was an acquired taste, I decided that if I was going to drink beer, I was going to drink something with flavor. I started with a Pyramid Apricot Hefeweizen, and then moved towards the darker side before moving towards IPA. Now I enjoy every style of beer (except american light lager, it still tastes like crap).

What Tygo Said. But the reason it dissolves under pressure is that carbonic acid lowers the pH until the chalk can go into solution. If you really need to add alkalinity to your water, either add the chalk to mash (not as effective, but chalk is easy to find) or add CaOH2, which you should be able to find at your grocery store (make sure it is food safe though).

also, +1 to Bru'n water. It is a great tool. (even though I don't use it so much, Great PNW water)

Events / Re: NHC Hospitality suite & Club Night -- How much beer????
« on: January 08, 2013, 11:11:06 PM »
Tom, correct me if I am wrong, but I thought that last year (2012) because of how fast tickets sold out, and how few locals were able to get tickets, the AHA gave the local organizing committee some Club Night only passes. I wouldn't count on it happening again, but the tickets are going to go fast for sure, and it might be a possibility.
Not exactly.  But on pro night there are fewer spots available for attendees due to fire code restrictions and the presence of the pro brewers.  That means the AHA couldn't sell as many full social packages as there were spots available for club night.  These were made available, but obviously it is more enticing for a local brewer than for someone who would have to travel.  There may have initially been some preference for locals to make sure clubs who got shut out could have a presence if they wanted to, but in the end everyone who wanted a club night only ticket got one IIRC.

Thanks for the clarification, Tom. I was at the end of the “telephone” chain, so I kind of guessed I was off by a bit. Again, I wouldn't count on those tickets being made available, and I agree with Jeff, that I believe it will sell out as fast or faster than last year. With the growth of the AHA, and homebrewing in general, it's a big event, and very fun. I know my wife and I will be there. Looking forward to seeing some of you that I met this past NHC again, and meeting more people from the forum.

Speaking of which, Ron, is there any plan from the local organizers for some sort of forum identifier? Or are we on our own again this year? Either way, we should try to make a more identifiable marker for ourselves this year.

Events / Re: NHC Hospitality suite & Club Night -- How much beer????
« on: January 08, 2013, 08:03:47 PM »
Tom, correct me if I am wrong, but I thought that last year (2012) because of how fast tickets sold out, and how few locals were able to get tickets, the AHA gave the local organizing committee some Club Night only passes. I wouldn't count on it happening again, but the tickets are going to go fast for sure, and it might be a possibility.

Events / Re: NHC 2013
« on: January 08, 2013, 07:57:42 PM »
To add, I got my wife the Social + Banquet option which was $185 IIRC. I plan on getting the same setup (Me: Full, Wife: Social) for this year. I am sort of considering taking a floating holiday for NHC ticket release, just to make sure I get my tickets.

General Homebrew Discussion / Re: 13 Years of Zymurgy Now Online!
« on: December 22, 2012, 11:05:53 AM »
Now I have a bunch more reading to do. Thanks!

General Homebrew Discussion / Re: Secondary fermentation
« on: December 19, 2012, 07:56:25 PM »
First thing I noticed reading the recipe is that there is no brand of amber extract. Extracts (Especially Amber and dark) have widely varying fermentabilities. I bet that your beer is finished. If you guess that an amber extract is somewhere between 10-20% crystal malt, and then you add more crystal in steeping grains, you are going to end with a pretty high gravity. If you really want to, you could add more yeast, but if I were you, I would learn my lesson and bottle.

For future reference, most people on this forum recommend extra light or light malt extract as your go-to base for all beers. If you add steeping grains to that, you have a bit more control over the beer you brew.

General Homebrew Discussion / Re: getting started
« on: December 14, 2012, 05:18:05 PM »
Honestly, I haven't seen a kit with a wort chiller. I bought my kit, a turkey fryer (with 7.5 gal pot) and a wort chiller before my first batch. I have been using the 7.5 gallon pot even all grain. I plan on upgrading to 15gal eventually, but 7.5 is great for full boil extract batches, and is only a bit small for all grain.

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