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.

Topics - roguejim

Pages: 1 ... 7 8 [9] 10 11
All Things Food / Cowgirl's Country Life
« on: October 26, 2010, 10:23:19 AM »
I was going to put this link in the BBQ thread, but decided it might get buried there. 

I wonder how many proposals this gal has received?  Check out her homemade smokehouse.

General Homebrew Discussion / Pro Brewers...Fermentis yeasts
« on: October 25, 2010, 10:15:34 AM »
I found this pro brewing forum where they are discussing Fermentis yeasts.  Interesting, I think.

Beer Recipes / Weissbier...% wheat malt...mashing
« on: October 18, 2010, 10:04:47 AM »
I'm comparing the weissbier recipe in the Brewing Classic Styles book with the one in Eric Warner's German Wheat Beer.  Besides employing decoction, Warner's recipe has about a 2-to-1 ratio between wheat and pils malt.

The recipe in BCS employs a single infusion (152F), and a 50/50 wheat-to-pils malt ratio.

What concerns me most is the mash.  What type of step mash would aid in preventing a stuck sparge?

Any other advice on wheat-to-pils ratios?


General Homebrew Discussion / Pils-friendly Water chemistry
« on: October 14, 2010, 02:05:08 AM »
If you wanted to make this water more suitable to a German Pils, what would you do for a 7gal batch?

Total Hardness...68


Total Alkalinity...77

Beer Recipes / Dunkel Weissen Recipe
« on: October 12, 2010, 02:50:03 AM »
I just had a couple of pints, on tap, of Hacker Pschorr dunkel weissen.  I don't know how this particular brand rates, but I enjoyed it enough to want to brew a d-weissen.

Looking at Jamil's recipe. I see he uses some Special B and crystal 40L.  Any other tried and true recipes?

Commercial Beer Reviews / 21st Amendment Brewery...Hop Crisis DIPA
« on: October 10, 2010, 03:10:06 AM »
A local wannabe "Irish pub" is currently serving this DIPA (Hop Crisis) on tap.  Is it a threat to Pliny's legacy?  Just askin'...
This brewery also has an IPS named Brew Free! Or Die IPA

General Homebrew Discussion / Hefe in a Keg
« on: October 09, 2010, 09:02:48 AM »
Can a hefe be kegged, or is bottling preferred?

If kegged, how is the yeast kept in suspension?

General Homebrew Discussion / Guinness Head
« on: October 06, 2010, 09:17:23 PM »
A friend returned from Ireland and England raving about the thickness of the head on a pint of Guinness.  Can this be accomplished by a homebrewer?  What technique?

General Homebrew Discussion / BJCP Entries...Timing
« on: October 06, 2010, 06:40:03 PM »
As my example, I'd like to use a hoppy beer like an APA, or AIPA.

Assuming you plan on kegging your beer, then drawing beer into bottles...
How long before turn in would you want your APA to be sitting in the keg?  I realize that the longer it is in the keg, the clearer it will be, but hop aroma/flavor can also wane.  Should "peak flavor" be the prime consideration without regard for clarity??

General Homebrew Discussion / BJCP comments...APA
« on: October 04, 2010, 08:22:08 PM »
I want to post some of the BJCP (Grand Master III) comments/scores for my recent APA, and then ask a few questions.  I should also state up front that I'm pretty unfamiliar with what would be considered a "good score", relatively speaking.

AROMA- 8/12...low pale malt toastiness...citrus/herbal hop aroma, similar to Centennial...low peach ester...No DMS/diacetyl

Question: Based on the score and comments, should I take this to mean there is not enough hop aroma to warrant a higher score?  What else?

FLAVOR- 14/20...Slightly sweet pale malt...No obvious caramel...Moderately aggressive citrussy hop, grapefruit...light white grape ester in finish...Bitterness is firm, coming in aftertaste and lingering long into fade...No sanitation or handling issues.

Question: Is 14/20 a typical flavor score for an average APA, a good APA, what?  Are there ever 18-19-20/20scores?

OVERALL IMPRESSION- 7/10...Clean, well made beer...Excellent, balanced example of the style...I would like the bitterness to fade more quickly, but that's a quibble.  Complexity through a bit of biscuit, vienna, or aromatic malts would be welcome.

Question: Scanning the BJCP guidelines, I see that biscuity, bready notes are optional.  Looking at some gold medal recipes, I don't see these specialty grains used for an APA.  So, should I take this judges final remarks to be his own personal preference?  In other words, a different judge might not like biscuity notes in an APA, and therefore, would not make the same suggestion.

Yeast and Fermentation / Dry Hefe & Lager Yeasts...Danstar
« on: September 30, 2010, 08:10:12 PM »
I was at the Danstar site checking out their Windsor yeast, and came across their Munich Wheat Beer yeast as well as their Diamond Lager yeast.

Any reports here on the Danstar wheat and lager yeasts?

Yeast and Fermentation / English yeast...Fruitiness wanted
« on: September 30, 2010, 07:16:18 PM »
I would like to brew a bitter with a bit of fruitiness.

1) Does SO-4 provide any fruitiness?

2) What strain would be my best choice here?

3) Is there any part of the brewing/fermentation process which can be manipulated to produce more or less fruitiness?

A few years ago, I used WY1275(Thames Valley), which produced some nice fruitiness.  But, I was not able to repeat it.

Equipment and Software / Hops Diverter Plate...Manufacturer?
« on: September 27, 2010, 10:01:07 AM »
Who builds/sells these?  I did a "search" at B3 and Northern Brewer, but came up empty.

Beer Recipes / Critique this Irish Red Ale Recipe
« on: September 26, 2010, 09:00:09 PM »
I had a pint of Smithwicks the other day for the first time, and thought I would take a stab at brewing a reasonable facsimile.  I found this recipe at the Powers Homebrew Website.  It looks okay to me, but I'm unfamiliar with the style.  It also does not indicate IBUs.

Irish Red Ale

5 Gallon Recipe  (OG 1.056)
77% System Efficiency
28 Carbohydrates/16oz
250 Calories/16oz
5.4% ABV

10 pounds British two-row pale Malt
.25 pounds British Roasted Barley
.5 pounds Melanoidin Malt
1 ounce Kent Goldings Hops (30 min)
1 teaspoon Irish Moss (10 min)
1 vial White Labs Irish Ale Yeast

Mash Schedule
153 degrees for 60 minutes
168 degrees for 10 minutes

Ingredients / Caravienne malt in AIPA
« on: September 26, 2010, 07:05:09 PM »
Does anyone use caravienne in their AIPA?  What percent?  How does it differ from light crystal?

Pages: 1 ... 7 8 [9] 10 11