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Messages - garc_mall

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646
The Pub / Re: http://tinychat.com/roffenburger
« on: May 23, 2012, 08:26:23 PM »
In there, with a beer.

647
The Pub / Re: self correction
« on: May 23, 2012, 02:55:40 PM »
He also was a member of the band "Jello Biafra and The Melvins."

648
The Pub / Re: song title game
« on: May 23, 2012, 02:50:28 PM »
Set Fire to the Rain - Adele

649
The Pub / Re: song title game
« on: May 23, 2012, 11:48:52 AM »
Tuesday Morning - The Pogues

650
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 23, 2012, 11:01:57 AM »
Oh, one little mention of botulism and y'all go running like little girls.  :P ;)

You won't have to tell me twice. :o

+1!

651
I agree with gsandel on pretty much everything he said. I would just buy 2 batches of yeast and pitch a packet in each beer.

Also, as a person who started homebrewing not too long ago, I would recommend making 5 gallon batches if you can for a while, until you get your pipeline going. At 5 gallons, it took me 4 batches in 4 weeks to get to the point where I had enough beer in the pipeline that I could drop down to 1-2 brews a month. Obviously this depends on how much you drink, and how much your friends start drinking once they realize you make good beer.

652
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 22, 2012, 05:23:01 PM »
I am throwing out a guess here, but since I can't think of a hefeweizen that is much higher than 1.060, I would guess you still have sanitary wort, and I would follow big chicken's advice and throw a pack of WB-06 or another cheap dry yeast in the wort. Worst case, you lost a few more dollars and best case, you have a drinkable beer.


Also,
+1 on buying how to brew
+1 on keep trying, you will get it eventually

653
Wood/Casks / Re: Wine barrel aged beer
« on: May 21, 2012, 08:47:24 PM »
FYI, I hear there is a type of bacteria that is added white wine bbls that produces a malolactic acid IIRC correctly.  I recently added some very dry saison to some white wine bbls and the beer did continue to ferment in the bbls. I have no idea how accurate this info is. I tried to do some Internet research but could not find anything.

I cannot confirm this, but I do know that in cider making, (and possibly in white wine making) malo-lactic bacteria are added after fermentation to convert malic acid present in apples to lactic acid. I would guess this is what you are referring to.

654
Beer Recipes / Re: U.K. stout
« on: May 21, 2012, 03:15:35 PM »
looking at your edited recipe, I would add a 1/4lb of medium crystal (55-65) and cut the roast barley back to 1/2 to 3/4 lb.

Oats or flaked barley would be nice, but they don't really work in a extract + Steeping grains environment.

655
Beer Recipes / Re: U.K. stout
« on: May 20, 2012, 11:04:45 PM »
When you say UK Stout, I am not quite sure what you mean, but this doesn't look like the grain bill for a stout. It looks like it would make a pretty decent Southern English Brown, or maybe a brown porter, but you are going to need either Black Malt or Roast Barley if you want a good stout.

I would take that and add 8-12 oz of roasted barley, and probably cut out the crystal. I think it still might be a bit big for a stout, but it is a starting point. Most stouts I have had are in the 1.045-1.060 range.


656
The Pub / Re: song title game
« on: May 20, 2012, 09:54:14 AM »
Turn the Beat Around - Gloria Estefan

657
10 minutes into the boil for my mild for NHC. Looks like I overshot the gravity a touch...

658
The Pub / Re: song title game
« on: May 19, 2012, 02:18:10 PM »
Smells Like Teen Spirit - Nirvana

659
The Pub / Re: song title game
« on: May 19, 2012, 01:01:05 PM »
I Could be Cruel - Slender Means

660
The Pub / Re: song title game
« on: May 18, 2012, 02:31:49 PM »
Welcome to Paradise - Green Day

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