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Messages - garc_mall

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Beer Recipes / Re: Amber/ESB Recipe- please critque
« on: July 24, 2012, 04:00:44 PM »
Here is one of those "Ask 10 homebrewers, get 12 answers" things.

I would drop the carapils, aromatic, and chocolate, cut the victory and crystal back to .5lb each, use english medium crystal rather than C40, and make up the rest of the fermentables with munich. I think Munich will add a nice toasty/graham cracker flavor, which will support the MO and the victory. I like the hopping schedule, but morticai's hop schedule would be pretty good too. For yeast, any of the british strains will work, but I am partial to 1968 for ESB, Fullers is the original ESB yeast :D

Beer Recipes / Re: IPA recipe help
« on: July 24, 2012, 03:50:57 PM »
I agree with pretty much everything in here. I love magnum in all of my malt-forward beers, because it provides a clean bitterness that is very unobtrusive. In my IPAs though, I like my bitterness to stand out an fight a bit more, so I use CTZ. Simcoe/Citra is a good combo flavor wise, and maybe a half-ounce or so of each at FWH might bring out a bit more of that flavor, along with bumping up your initial IBU. Thirdly, I think you might end up a slight bit on the orange/amber side of the IPA, but I love munich in beer, it adds a lot of character without the sweetness of crystal. Sounds tasty.

Going Pro / Re: OK, we DID it!
« on: July 24, 2012, 03:33:51 PM »
This is awesome Mic, congratulations.  Let me know if it makes it across the sound, and I'll let you know if I do. ;)

Bottling is not even the plan right now Tom.  A couple local tap accounts is it.  But as they say "never say never"
Kegs man, send some kegs.  You know Malt and Vine will put it on tap.

hmmmmm.   I can't brew enough to even come close to keeping Malt and Vine supplied......

Just send them a keg, and give us a week notice of the exact time they put it on tap to the second. Malt and Vine sells out of specialty stuff in no time flat.

my vote is stratification. bad sample.

I agree. That has been my experience when adding fermentables (honey) or water after the boil.

Zymurgy / Re: Zymurgy Subscription
« on: July 20, 2012, 05:58:43 PM »
This question has probably been asked already, but I'm getting the new Nexus 7 tablet (android).  Are you able to read the digital version from this device?

The AHA is supposedly working on an Android and ipod/ipad app for Zymurgy

Beer Recipes / Re: Dark Ale - My first recipe
« on: July 20, 2012, 05:39:23 PM »
First thing I would recommend when making extract recipes is to get light dry malt extract as your base.

why not light liquid instead of dry?  i don't do any extracts (okay, first beer was extract but not since) and i understand about the dark, amber idea but not sure why dry vesus liquid

I THINK it is because dry is slightly more fermentable than even golden light liquid. but I could be totally off base on that. I like dry, can't really pin down why, except perhaps that I feel it stays fresher longer so when I have a mason jar full in the cupboard for a few months to makes starters with it is still good.

Dry definitely stays fresher longer. I also believe it is slightly more fermentable. The reason I prefer to use dry extract as opposed to liquid is that I can measure dry extract with more accuracy, allowing me to control my OG more accurately.

Going Pro / Re: OK, we DID it!
« on: July 19, 2012, 09:38:44 PM »
Congrats! I will try to pick up a pint the next time I go up to Sequim to visit my grandparents.

General Homebrew Discussion / Re: Krausen
« on: July 15, 2012, 03:00:32 PM »
I was gonna rack to the secondary because I read in the latest zymurgy that the yeast and trub extract a fair bit of the hop oils.  Any comment?

My understanding of that article is that when the yeast and trub drop out of suspension, the drag hop oils out with them, which is why it is recommended to wait until fermentation is finished, and the yeast have dropped out before dry hopping. I dry hop in primary all the time, and I have seen no issues.

The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 15, 2012, 02:57:45 PM »
I was at a brewery that made a cream ale that was harsh and unpleasant. Their water hardness was 246mg/L. I mentioned that to the brewer, and he basically said he didn't care what I thought. I'm sure he thought I was "that guy," but I'm also sure I was right. Being a wanker and being right aren't mutually exclusive. If you don't want feedback from the public, stop talking to the public.

I think the difference here was that you tasted a problem, and offered a possible solution to the problem. It seems that in Keith's case, the homebrewer wasn't interested in solving problems or flavor, he just wanted to claim he knew more about beer than the "pro." I ask a LOT of questions about the beer I drink, as most people who met me at NHC can attest. But unless I taste a distinct off-flavor, I won't suggest anything to any brewer (Home or pro) unless they request it.

Also, I can attest that Sean likes to talk about beer. And I am glad that the picture of you in that hat made it to the AHA forums, so everyone can see how hideous it is.

General Homebrew Discussion / Re: Simplifying Recipes
« on: July 14, 2012, 10:40:49 PM »
The thing I was hoping people would take away is at the end of the talk - the reverse Michelangelo principle.

Build your beers with the minimum of ingredients needed to get you there. Personally I think unless you're brewing a big stout you can probably brew a top notch and winning with 3 malts.

I still haven't cracked below 4 for a stout and one of my favorite crazy beers is the Gonzo that I mention in the talk. That thing comes close to being a Homebrewing Store and Pharmacy in one beer! :)

In other words, don't get hung up on the "one" thing. Hang onto the minimalist principle.

I thought we were supposed to take away "Wave your hands in the air like you don't care," but with a serious face. >:(

Kegging and Bottling / Re: Bottling Frenzy
« on: July 12, 2012, 11:04:26 PM »
Congrats on the baby Boy!!!

And Congrats on getting to the last 10 Gallons! You Can Do It!

Ingredients / Re: Calcium Carbonate
« on: July 12, 2012, 05:58:46 PM »
I would use 1:1 ratio of RO/tap for hop forward beers, and 3:1 RO/tap with some extra CaCl for Malty beers. That is a LOT of Sulfates you need to account for in your recipes. On the plus side, looks like you will have no need for Gypsum! Agreed with using a water spreadsheet for adjustments. I recommend Martin's Bru'n Water.

Ingredients / Re: backwards recipe creation
« on: July 12, 2012, 05:53:04 PM »
Post your yeast and hop inventory right here, and I'll bet you get plenty of great recipes.


We do recipe suggestions commonly, and with most yeasts and hops, you can do a pale ale of some sort pretty easily.

All Grain Brewing / Re: Does it matter?
« on: July 11, 2012, 10:41:36 PM »
I don't think it matters that much, but I add the water to my cooler first to pre-heat the cooler. That way my mash temperatures are right on.

General Homebrew Discussion / Re: Boulevard Hits the Big League
« on: July 10, 2012, 07:57:18 AM »
Here is the Full Article.

I think the big thing was that they are now almost as big as BMC in the stadium now, and have their full lineup on tap. Also that they have an ad board up, so people can see it on TV at the All-Star Game.

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