Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - garc_mall

Pages: 1 ... 30 31 [32] 33 34 ... 55
466
General Homebrew Discussion / Re: Running out of space
« on: September 06, 2012, 09:23:12 AM »
I feel your pain, I am a homebrewer who lives in a condo as well. I have a storage unit that I store empty bottles and carboys in. In my office/brewery (3rd Bedroom), I have co-opted the closet for storing beer. I brew on the back patio, and store all of my brewing equipment other than the mash tun in the office. My next plan, once I get the funds, is to put a chest freezer on my back porch and start kegging. If you stick with bottling, I like to run to my local bottle shop, and I can usually get a few boxes for storing 22oz bottles. I usually have 10-15 gallons of beer in bottles at any time, and the only way to store all of that is to stack up the boxes. Hope this all helps.

467
Beer Travel / Loveland, CO Area
« on: September 05, 2012, 07:27:46 PM »
So, I am going to be spending 3 weeks in Loveland, CO for some job training. I will hopefully get a rental car (they are assigning 1 per 3 people), and I am going to try to travel on the weekends and get to some of the nearby towns. But I was hoping one of you guys could recommend me a nice neighborhood pub where I could get good food and a solid pint.

468
General Homebrew Discussion / Re: White House Brew Recipe
« on: September 01, 2012, 11:15:03 AM »
Someone needs to tell the White House that they don't need to secondary :D

469
General Homebrew Discussion / Re: White House Brew Recipe
« on: September 01, 2012, 11:05:01 AM »
Here you go:

Quote
   


Ale to the Chief: White House Beer Recipe

By Sam Kass, White House Assistant Chef and the Senior Policy Advisor for Healthy Food Initiatives

With public excitement about White House beer fermenting such a buzz, we decided we better hop right to it.

Inspired by home brewers from across the country, last year President Obama bought a home brewing kit for the kitchen. After the few first drafts we landed on some great recipes that came from a local brew shop. We received some tips from a couple of home brewers who work in the White House who helped us amend it and make it our own. To be honest, we were surprised that the beer turned out so well since none of us had brewed beer before.

As far as we know the White House Honey Brown Ale is the first alcohol brewed or distilled on the White House grounds. George Washington brewed beer and distilled whiskey at Mount Vernon and Thomas Jefferson made wine but there's no evidence that any beer has been brewed in the White House. (Although we do know there was some drinking during prohibition…)

Since our first batch of White House Honey Brown Ale, we've added the Honey Porter and have gone even further to add a Honey Blonde this past summer. Like many home brewers who add secret ingredients to make their beer unique, all of our brews have honey that we tapped from the first ever bee-hive on the South Lawn. The honey gives the beer a rich aroma and a nice finish but it doesn't sweeten it.

If you want a behind the scenes look at our home-brewing process, this video offers some proof.

Inside the White House: Beer Brewing

So without any further ado, America – this one's for you:

White House Honey Ale Recipe

White House Honey Porter Recipe

Download a printable PDF of both recipes.

White House Honey Porter

Ingredients

    2 (3.3 lb) cans light unhopped malt extract
    3/4 lb Munich Malt (cracked)
    1 lb crystal 20 malt (cracked)
    6 oz black malt (cracked)
    3 oz chocolate malt (cracked)
    1 lb White House Honey
    10 HBUs bittering hops
    1/2 oz Hallertaur Aroma hops
    1 pkg Nottingham dry yeast
    3/4 cup corn sugar for bottling

Directions

    In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
    Add the 2 cans of malt extract and honey into the pot. Stir well.
    Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
    Set aside and let stand for 15 minutes.
    Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
    Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
    Siphon over to a secondary glass fermenter for another 4-7 days.
    To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75˚.

White House Honey Ale

Ingredients

    2 (3.3 lb) cans light malt extract
    1 lb light dried malt extract
    12 oz crushed amber crystal malt
    8 oz Bisquit Malt
    1 lb White House Honey
    1 1/2 oz Kent Goldings Hop Pellets
    1 1/2 oz Fuggles Hop pellets
    2 tsp gypsum
    1 pkg Windsor dry ale yeast
    3/4 cup corn sugar for priming

Directions

    In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
    Add the 2 cans of the malt extract and the dried extract and bring to a boil.
    For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
    For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
    Add the honey and boil for 5 more minutes.
    Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
    Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
    Ferment at 68-72˚ for about seven days.
    Rack to a secondary fermenter after five days and ferment for 14 more days.
    To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.

470
Kostritzer is the best! Love schwarzbier.
I thought the best was this beer:
http://www.lazymonkbrewing.com/beers/beer-1/

(Self promotion again  ;D)

Man! If we can't try it, how can we recommend it? Get some distribution outside of WI :D

On a more serious note, I look forward to trying your beer when I go through WI next.

471
The Pub / Re: song title game
« on: August 28, 2012, 09:14:45 PM »
Train Underwater - Bright Eyes

472
General Homebrew Discussion / Re: Breweries near BC
« on: August 28, 2012, 05:18:00 PM »
Go to Boundary Bay. If you plan on eating, eat at Boundary Bay, and then walk over to Chuckanut for a pint. Their kitchen isn't nearly as good as Boundary Bay's, but they are within reasonable walking distance (I think about a mile). Kulshan Brewing is a new brewery up there as well, and has solid, if unremarkable, stuff. There isn't a whole lot of stuff in lynnwood, but go south or southeast, and you can find a lot of good beer.

473
http://www.skotrat.com/skotrat/recipes/ale/scottish/recipes/10.html

This is your friend, read it, follow it, love it.

It has all your answers. No smoked malt. Definitely no peat malt, unless you want to see Tom cry.

474
Events / Re: Club Night booth pictures
« on: August 20, 2012, 10:10:55 PM »
Was there a guy in tie dye playing a ukelele adorning that booth later in the evening. Or was I drinking?

Both!

475
Equipment and Software / Re: Newb Question - Aluminum Stock Pots
« on: August 19, 2012, 02:30:09 PM »
Not here. I have been using a aluminum turkey fryer pot for all my batches so far.

476
General Homebrew Discussion / Re: Quick question
« on: August 18, 2012, 02:39:57 PM »
Sounds tasty, but don't be surprised if the hop flavors overwhelm the yeast flavors. I think galaxy and citra would be nice with a saison yeast.

Also, just as a note, if you want to make another saison, you could get away with half the cake for your pale ale probably.

477
General Homebrew Discussion / Re: Getting started
« on: August 18, 2012, 11:43:34 AM »
Looks good.

Only thing I would suggest is having a blow-off tube, or at least have one ready. Those higher temp ferments can get pretty active.

478
General Homebrew Discussion / Re: Wet hopped in secondary.
« on: August 18, 2012, 11:42:17 AM »
I am not completely sure what you are looking for here. If by things growing, you mean an infection, there should be little worry with the alcohol, low pH, and IBU present. I would pull a sample and see if the aroma is where you want it, and see if there is any vegetative flavor. If it is where you want it, go ahead and keg it or bottle it.

479
General Homebrew Discussion / Re: I've lost that "new hobby" smell
« on: August 18, 2012, 11:38:50 AM »
Clubs - mine has little structure, but has some educational demos and the information is exchanged in face to face discussion. For some reason, I get a lot of questions on making Pilsners these days. Happy to share what I know.

Hmmm.... wonder why that would be?

Our club is more on the social side of the scale, without so many demonstrations and educational business. However, we have many experienced brewers that offer good advice if you ask questions. I like the more social clubs, but I am looking at joining another club that is more educationally focused. Glad I live up here in beer central where I have 4-5 homebrew clubs within a 15-20 minute drive.

480
General Homebrew Discussion / Re: Getting started
« on: August 17, 2012, 10:12:34 AM »
Only time I do a secondary is when I run out of 6-gallon fermenters, but don't have time to bottle. Maybe when I start kegging and run out of kegs...

Also I agree with the recommendation to start the fermentation cooler, and let it warm up to ambient temp.

Welcome to the obsession. We call it a hobby to outsiders though, otherwise they get suspicious.


Pages: 1 ... 30 31 [32] 33 34 ... 55