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 - thebigbaker

Pages: 1 ... 37 38 [39] 40 41 ... 49
General Homebrew Discussion / Re: Imperial Bourbon Stout
« on: July 08, 2012, 03:15:26 PM »
Not sure what I was thinking asking should I brew my own...of course I should brew my own! 

General Homebrew Discussion / Imperial Bourbon Stout
« on: July 08, 2012, 02:53:53 AM »
I had my first Imperial Bourbon Stout...well sort of I guess.  I was @ Oskar Blues today and the crew brought out some of their Ten Fidy Imperial Stout which they had aging in an oak barrel from Jim Beam for us to try.  I asked how much bourbon they added to it and they said none, the bourbon flavor was actually coming from the barrel.  This was my first beer w/ any bourbon flavor in it and it was freakin' awesome!  This was a small batch that they do not package and sell. So, what are some good bourbon beers that are out there that I should try, or should I just attempt to make my own?  I may have to give Denny's Bourbon Vanilla Imperial Porter a try!  I haven't brewed a beer that I've aged so this may be a good one to start with.

All Things Food / Re: BBQ Style
« on: July 06, 2012, 01:58:45 PM »
Awesome looking celebration Phil!

Yeast and Fermentation / Re: Best Yeast for an Oatmeal Stout?
« on: July 06, 2012, 02:37:05 AM »
Sounds like you're going for a "West Coast" style stout, not a British one.  I use 1056 for those, so I'd recommend 001 if you're going White Labs.

I use 1056 and US-05 w/ my milk stout and coconut milk stout.  I haven't tried any British style yeasts w/ these, so I don't have a comparison.  However, 1056 makes a very clean tasting beer.  I recently started using dry US-05 lately w/ these beers and can't tell a difference between 1056 and US-05.  Maybe the roasted, coconut and sweet flavors mask any difference, although fermentation does start up quicker w/ 1056.  I'm thinking of doing an oatmeal stout and will probably use either 1056 or US-05 for it since I have liked the results w/ my milk and coconut milk stouts.

All Things Food / Re: BBQ Style
« on: July 06, 2012, 02:27:14 AM »
Some babybacks that I smoked a week ago.  My iphone pic just doesn't do justice. They were tasty though.  8)

Those look mighty tasty!  I took what I learned from my water/bullet smoker and incorporated it into smoking on my pit.  I always place pans of apple juice under my meat to help keep the meet moist.  Sometimes I'll place my pan of baked beans (which is usually layered w/bacon) under my meat to catch some of the "goodness" that falls from the meat, something I'm sure my doctor does not want me to do!

All Things Food / Re: BBQ Style
« on: July 06, 2012, 01:55:11 AM »
Thanks Ron, I'm lucky enough to have some family members in Alabama that run a very successful competition BBQ team.  I've learned a lot from them and my neighbors here in Denver are certainly are appreciative of that!  Good BBQ and some good Homebrew keeps my house busy w/ visitors on the weekends during the summer! 

All Things Food / Re: BBQ Style
« on: July 05, 2012, 09:21:03 PM »
Phil, that brisket looks awesome!  Have you ever tried to do burnt ends with the brisket?  My next brisket I do I'm going to try to do some burnt ends.

All Things Food / Re: BBQ Style
« on: July 05, 2012, 09:18:24 PM »
Here's what I cooked up yesterday.  Some baby backs and chicken. Usually I do whole chickens, but I tried something different this time and cut my chicken up into pieces.  Smoked w/ apple wood and basted w/ a peach bbq sauce I made.  Smoked the ribs two hrs, put them in foil w/ apple juice, squeeze butter on top w/ a little more rub and smoked for another 1.5 hours.  Took them out of the foil, basted w/ sauce and cooked another 30 minutes.  Smaller pieces of chicken cooked in about 2.5 hrs and the breasts went about 3.5 hrs.  Everything came out awesome w/ great smoke flavor and very juicy.


General Homebrew Discussion / Re: Pics of recent brews?
« on: July 03, 2012, 08:28:48 PM »
Ah Ha!  So, the pineapple was added to the boil.  Then enzyme was likely denatured.  Obviously, there may be some pectic enzyme, but who cares in a wheat!  Good to know.  How much pineapple did you use?

I have made a couple of coconut beers in my day. If it's in a keg, I think the head retention is a non-issue.  The beer is pulled from the bottom while the oils from the coconut float on top.  At least that has been my experience.

My coconut milk stout comes out of the keg w/ good head, but doesn't last too long. 

I currently brew 3 gal batches, and w/ the pineapple wheat I used one large fresh pineapple that I cored and cut into cubes.  I then did a quick blend in a blender to open up the cubes and extract some of the juice.  I then added it all to the boiling wort.  I was actually shooting for more of a pineapple flavor than I got, but you can tell the pineapple is there.  People who tasted it that didn't know it was in the beer detected the pineapple.  I may try to add more next time, but I don't want to over power it.

General Homebrew Discussion / Re: Pics of recent brews?
« on: July 03, 2012, 08:02:16 PM »
How is the head retention on the pineapple wheat?  Bromelain, a proteolytic enzyme the breaks down proteins, is found in pineapple, papaya, and some other fruits.  I have heard pineapple additions to beer can really affect head retention and body in a beer. Just curious....

I haven't noticed any problems w/ head retention.  This was my first go w/ adding pineapple and I added the pineapple w/ 15 min left in the boil.  You can taste a slight pineapple flavor, nothing overwhelming, and it added a slight tartness to it also.  Very refreshing on these 100 degree days here in Denver!

I also made a coconut milk stout (just got back from Maui is why the coconut & pineapple beers) and that one did have less head retention than normal.  Maybe the oils in the coconut caused this?  Added toasted coconut to that one after active fermentation for 10 days.

General Homebrew Discussion / Re: Pics of recent brews?
« on: July 03, 2012, 07:07:03 PM »
Here's my Pineapple American Wheat which makes a great summer brew and great BBQ companion.  Picture was from this past weekend as we smoked some chicken and ribs.

Equipment and Software / Re: Hop spider design
« on: July 03, 2012, 05:15:27 PM »
I haven't noticed any difference in hop utilization with mine, at least compared to using hop bags.  My APA, for example, tastes the same as when I use hop bags for the hops.  And when I go to clean out my hops filter, which I have nicknamed "Da Hoppa!," all the pellet residue is wet and none of it is dry (similar to when I use hop bags).

Equipment and Software / Re: Hop spider design
« on: July 03, 2012, 04:11:36 PM »
Here's mine, although not really a "spider."  I took the original design and made mine so that it hangs off the side w/ a towel hook.  This way I can easily get my IC on the other side of the kettle.  Works great!

As you can see from the pic, I did turn my coupling upside down and brought my straining bag up through the inside.  This holds very well and I haven't had any issues with the straining bag sliding off.

Events / Re: NHC 2014?
« on: July 03, 2012, 01:37:53 PM »
What's wrong with 2013?

Maybe he's triskaidekaphobic  ;D

Ha, not quite.  Got married on Jan 13, 2007...Friday the 13th!

Events / Re: NHC 2014?
« on: July 03, 2012, 01:36:33 PM »
I also heard Atlanta, but Michigan would be good too.  At the rate it's growing, they are going to need them at places like the Meadowlands or better yet, Gillette Stadium  ;D

Or the Georgia Dome, which is also right next to the Georgia World Congress Center and w/in walking distance of about 13,000 - 15,000 hotel rooms.

Pages: 1 ... 37 38 [39] 40 41 ... 49