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Messages - garc_mall

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Beer Recipes / Re: Two Brothers Atom Smasher clone ideas?
« on: April 20, 2012, 02:51:13 PM »
So, I agree with pretty much everything said here, but I am going to add my own 2 cents.

1. For sure talk to the brewers about that recipe. If they can't give you a full recipe, I bet they can give you an idea of what malts and hops they use. You can look at some other marzen or oktoberfest beer recipes, and that will give you an idea of the malt and hop percentages and timing.

2. This beer is going to take a while. If you want to have this ready in late fall, you probably want to brew it here pretty soon. I would guess that you are looking at about 3-4 months if you do it right.

3. You might be able to fake it. If you use WY1007, you could probably ferment closer to 60. You still will want to give it some lagering time.

4. As Morticai said, Oak chips soaked in whatever bourbon they used will get you pretty close. Remember that oak cubes have a huge amount more surface area than a bourbon barrel, so start tasting it pretty quickly after you rack it onto the cubes so you can get it off before you get too much oaky-bourbony flavor.

Equipment and Software / Re: My letter to SWMBO
« on: April 20, 2012, 02:33:45 PM »
Thanks all :)  We're having a night out in our old neighborhood, two new breweries have opened in Ballard since we left.

Completely off-topic, but are you coming out to brew tomorrow? I would love to hear reviews of those 2 breweries. (Hillard's and Reuben's, right?)

Happy Anniversary!

And on topic, My wife loves the fact that I brew and drinks almost as much beer as I do, but she hates the mess I make when I brew in the house, so I have moved outside. She pretty much approves of any homebrew-related purchases I make, especially if it increases my speed or reduces my mess. Oh, and for our 2nd anniversary, my wife and I are attending the beer and food pairing dinner at Pike. That was her idea when I was talking about pre-NHC events.

I won't be brewing on my personal system, but my homebrew club is going to one of our local breweries and doing a combined brew of an Imperial Rye IPA, called Slow Rye'd.

I have to bottle my mild this week as well...

Happy Birthday Drew!

The Pub / Re: A letter to my wife during the NHL playoffs
« on: April 18, 2012, 05:11:43 PM »
Crosby says Penguins don't regret Game 3 fireworks.  Sounds like game 4 could be a bang up affair.  :)

If you can't beat them, beat them!   8)

with 3 penalties inside of a minute?!?

General Homebrew Discussion / Re: Any suggestion on scales?
« on: April 18, 2012, 04:46:42 PM »
I have this escali, so far its been great.

I have the same model, no problems here either

Ingredients / Fixing a bitter scottish ale
« on: April 17, 2012, 03:17:40 PM »
So, I brewed a scotch ale the weekend before last, and had a bit of issues with efficiency, so I ended up at about 1.068, rather than 1.075. I used Skotrat's Traquair house ale clone recipe, but subbed EKG for hops.

I pulled a sample today to test my gravity, and it dropped all the way to 1.013. I tasted the sample, and while it is reasonably tasty, its overly bitter, and doesn't have that caramelly sweetness I expect out of a scotch ale.

I was reading Radical brewing, and I thought that maybe to give this a bit more body and flavor, I could take about a pound of light dme, and a half pound of sugar and cook it down until it caramelizes and gets a bit darker. I would hope to add some more maillard products and unfermentable sugars to add some more of that flavor. Any thoughts?

Events / NHC Beers
« on: April 17, 2012, 01:04:45 PM »
So, I was reading in the single malt beer thread about people making beers for NHC, and I thought, "We should have a thread where people can say what kind of beer they are making"

I am considering doing a Mocha Mild with about 1quart of cold-brewed coffee, and Cacao nibs. I am not sold on it, but I do need to get brewing here pretty soon.

Also, the homebrew club I am in is going to 12 bar brews on Saturday to brew an Imperial Rye IPA called Slow Rye'd. It will be on tap on pro-night.

All Grain Brewing / Re: Recipe critique - Hoppy Cream Ale
« on: April 17, 2012, 11:30:21 AM »
For a touch of esters, I like WY1272 or 1332, I find them to accentuate the sweetness of the malt a bit as well, which will make it seem a little less bitter. 1272 is my favorite for brown porters and other malt forward ales. 1968 works pretty well as well, and it also leaves some sweetness.

I think Columbus would make a decent match with ultra. You could also go with Mount Hood, Liberty or US/German Hallertau.

All Grain Brewing / Re: Recipe critique - Hoppy Cream Ale
« on: April 17, 2012, 08:25:23 AM »
If I wanted to make a hoppy beer without the added bitterness, I would go with 3oz, split 1 each at 30, 15, and flameout. Looking at my hop addition calculator, I get 24 IBU.

Thats how I do the flavoring for my APA and AAA, and I get a nice hoppy flavor. On those, I also add an oz at 60 for bitterness, and dry-hop for 7 days.

Also, I agree with gmac, 2565 takes forever to clear. I would recommend 1007 or 1056 for a clean beer like this. Ferment it on the cool side, 55-60 or so.

The Pub / Re: A letter to my wife during the NHL playoffs
« on: April 17, 2012, 08:11:15 AM »
I will probably have to wait until they move the Phoenix Coyotes out here to Seattle. Then they have to win a cup... But it will be better to have a team close by.

The Pub / Re: A letter to my wife during the NHL playoffs
« on: April 11, 2012, 10:15:02 PM »
GO RED WINGS!!! Beat down the Preds!

Oh, and the Pens suck.

That is all.

Can we get him banned from the board? Maybe even from beer?  >:(

Pens fan? Preds Fan? or a hawks fan...? >:(

The Pub / Re: A letter to my wife during the NHL playoffs
« on: April 11, 2012, 05:04:00 PM »
GO RED WINGS!!! Beat down the Preds!

Oh, and the Pens suck.

That is all.

Ingredients / Re: Hops for Pilsner
« on: April 10, 2012, 03:43:19 PM »
Saaz is the obvious choice for Bohemian Pils.

I also like Tettnang, but that would be more German pils.

If I were doing this, I would make the tea with those spices, and add a bit of it to a small glass of the witbier just to make sure it tastes right. I don't think you will have a problem though.

The Pub / Re: What's the Weather Like Where You Are?
« on: April 08, 2012, 08:49:34 PM »
I have no idea what temp it hit today, but it was warm and sunny.  I didn't bother looking for a thermometer, I just enjoyed it. :)

My car said 72 as I was driving home at 6pm after dinner. I enjoyed the day quite a bit myself.

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