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Messages - mpietropaoli

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31
Beer Recipes / Re: Doppelbock into Eisbock
« on: February 22, 2016, 06:51:34 PM »
I'm pretty sure jamils is 80/10 Munich and pils with the other 10 as cara Munich 60 giving it the toasty note.  I would highly recommend 2206. 

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32
Beer Recipes / Re: Doppelbock into Eisbock
« on: February 22, 2016, 02:28:15 PM »
Anyone have a good doppelbock recipe that could be freeze concentrated into a good eisbock?

Looking to brew a 5 gallon batch of doppelbock and freeze a portion of it to make a great eisbock so I can have both the dopple and the eis out of one brewday. I understand that concentrating the doppelbock can lead to flavors being intensified and potentially cloying if the original beer recipe is not considered for freezing. Any thoughts?
We just tapped a half barrel batch of jamils doppelbock, fermented with 34/70.  The base beer is excellent.  We are considering eising one keg of the three, so I'm following this thread!

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33
The Pub / Re: Whiskey
« on: February 22, 2016, 02:16:30 PM »
Wait, am I missing something?  Or do you guys also drink the Yellow Tail before the Caymus?

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34
Late reply here, but finally got around to reading this. 

Love the letter, its author and the blogger. 

Though I would love to be a fly on the wall if Denny and Rabe were locked in an interrogation room together for 2-3 hours with 2-3 growlers of barleywine (or just be in the room sharing the barleywine). ;D

Well, I can tell you at least one of us would be sober. I would never drink barleywine!
Doppelstick alt!?  Eisbock?

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35
Late reply here, but finally got around to reading this. 

Love the letter, its author and the blogger. 

Though I would love to be a fly on the wall if Denny and Rabe were locked in an interrogation room together for 2-3 hours with 2-3 growlers of barleywine (or just be in the room sharing the barleywine). ;D

36
Ingredients / Re: Flaked Oats
« on: February 22, 2016, 07:05:45 AM »
Our standard 'Northeast' IPA/IIPA's are similar to this, usually 90% TF Pearl, 5% oats, 5% carapils.  Every once in a while, we will throw in some light munich. 

If you are into those types of beers (IE juicier IPA's as opposed to the traditional West Coast/minimal yeast/ester character), oats are definitely worth trying. 

Thanks for the link, sounds like an interesting hop. 

37
Ingredients / Re: Surface Area For Tincture
« on: February 22, 2016, 06:58:29 AM »
See this is the issue though, I've already done this with this beer.  I added 5# of thawed raspberries along with a pitch of Brett Trois about a year ago.  What I am trying to do is impart color and a fresher raspberry (not fermented raspberry) note.  Right now the beer's color is somewhere between a kolsch and an amber.    I think I may just do a tincture. 

I know this isn't traditional for most wild ale brewing methods, but the beer just seems to need another flavor element for it to really shine.   

38
Yeast and Fermentation / Re: W-34/70 Fermentation Temp exBEERiment
« on: February 19, 2016, 11:28:21 AM »
Has anyone ever tried this with S-189?  I am looking to make a hybridish beer, primarily to grow yeast for a pitch on our larger system for a helles then maibock. 

Have heard great things about this yeast, but was planning on fermenting at around 60* (basically a modified CAP grain/hop bill)

39
Beer Recipes / Re: quaffable porter
« on: February 19, 2016, 10:42:59 AM »
So is this a Robust Porter or a Brown porter?  Looks like a robust but curious if he delineated.

Brown fills the gap between strong mild and maybe a less-hoppy english brown ale.  We brewed the recipe on the AHA site called 'Brown Bag Porter', which won gold and was originally brewed by two guys I knew when I lived in Baltimore.  It uses brown malt and its awesome.  Very Tootsie Roll. 

Even if it is a robust porter, I can personally vouch for Brown Malt.  Its awesome in beers like this. 

40
Beer Recipes / Re: California Common idea
« on: February 19, 2016, 10:38:23 AM »
Looks really good. I was never a fan of the Northern Brewer either (though I know it's traditional).

I used to think I wasn't a fan of Northern Brewer hop too, until I got my hands on some fresh Anchor Steam. I that classic has had a tendency to get passed over in bottle shops in recent years  and freshness has been an issue around Portland.  It's a "fresh" earthiness as opposed to an "oxidized" earthiness that I find really appealing.

This.  I used to think I didn't like steams, then I had Anchor on draft.  I know they have their iconic bottles, etc., but they really need to start canning this beer for us East Coasters.  The oxidized ones in bottles taste like cardboard, and I now know them apart. 

41
Ingredients / Re: Surface Area For Tincture
« on: February 19, 2016, 09:43:13 AM »
I guess I'm just wondering if the hearty little guys that are still living in this beer after a year and a half will go to work on the fructose in the raspberries.  It has been cold crashing for 1.5 weeks or so, and I am planning on stabilizing.  So I guess I can just add the puree after stabilizing to the fermenter. 

42
Beer Recipes / Re: The perfect Imperial Stout
« on: February 19, 2016, 09:15:17 AM »
I would not go no-sparge.  You want to get all the sugar you can into the kettle.

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43
Ingredients / Re: Surface Area For Tincture
« on: February 19, 2016, 09:02:53 AM »
so you just puree and add directly to the beer?  This is actually for a raspberry golden sour (lacto+brett trois) that I wanted to get some color in and add another layer of 'fresh' raspberry flavor (as opposed to fermented). 

FWIW I was planning on stabilizing this one with campden and potassium sorbate prior to kegging.

44
Ingredients / Surface Area For Tincture
« on: February 19, 2016, 08:58:15 AM »
Was going to make a raspberry tincture and was thinking of pureeing the frozen-then-thawed raspberries either with or prior to adding the vodka to increase surface area.  Is there any reason not to do this?

45
Beer Recipes / Re: California Common idea
« on: February 19, 2016, 08:52:42 AM »
Man, I love me a good steam, but for my tastes, it needs that woody/earthy hop character. 

I have gone in both directions on a cal common, at one end, Jamil's (lots of malt, including caramel/toast) and at one end, a beer with a grist like yours.  I like them both.  A lot.  But for me it needs NB's!

IIRC though, in Designing Great Beers, Ray Daniels mentions that cascades can be used in the style (?)  Intuitively, it seems like it would be more of an APA, if you like that flavor profile, brew on!  You will hopefully also get that ever-so-slight-and-awesome sulfur/mineral kick from SF Lager. 

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