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Messages - kraftwerk

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46
The Pub / Re: How to introduce a girl to brewing...
« on: August 07, 2012, 01:06:22 PM »
Go with an English Brown Mild...even though it's brown, it's a very light, refreshing malty beer.  Not saying this is a chick beer, but I did make it for an event, and the ladies and bud lite drinkers alike loved it.  If your lady likes brown ales with more malt than hops...this would be perfect for you to introduce her to, as it's something a little different than her fave, but still fits her tastes....she'll like it, and you will look like you're brewing up something for her  ;)

Solid advice. I'm nearing the end of my first keg of Mild right now. She'd probably like something like that. However, I do agree, this is more about the brewing process than the finished product.

Dinner will also involve delicious food, as per euge's suggestion. I mean, what good is a brewer if he can't cook a tasty meal to serve with his beer?!

47
The Pub / How to introduce a girl to brewing...
« on: August 03, 2012, 07:34:58 PM »
Ok, so I'm trying to woo a lovely lady. Good news- she likes beer! And she's also interested in brewing.  She's not really a fan of the hops. Also, she says she's kind of burnt out on wheats. She's a fan of brown ales (Ellie's is her fav) but I want to get her to branch out and try something interesting, without going too crazy. Definitely don't want to scare her off with something wierd and sour or too oaky and spicy.

I'm thinking something low alcohol (4-5%) easy to drink, refreshing after a workout, etc.  Suggestions?

48
Sadly, no brewing this weekend. Gonna head up to the beautiful Colorado Rockies for some sunshine and hiking.

49
Kegging and Bottling / Re: Help! Kegging an English mild...
« on: July 19, 2012, 06:10:37 PM »
Thanks Drew. This'll help next time I force carb.

50
Commercial Beer Reviews / Re: Massive haul from trip to CO
« on: July 18, 2012, 09:54:00 PM »
Being from Colorado, I take these for granted. Yes, we have great beer here. Nice work on the Crooked Stave, Funkwerks and Great Divide. Oh, and Avery, of course. You probably covered my favorite local brews. Next time, be sure to pick up some Dry Dock! These guys are making some seriously tasty beer!

Funkwerks Tropic King will make you see the face of God if you drink it on a cool summer evening!

51
Commercial Beer Reviews / Re: Would you pay this much?
« on: July 18, 2012, 09:49:12 PM »
Nope. My buddy brought me a bottle of Westy blonde a couple years ago. Must say it was damn good! That being said, I think I'll just wait until I make my first pilgrimage to Belgium to have it again.

52
Commercial Beer Reviews / Dupont Bière de Miel
« on: July 18, 2012, 09:43:47 PM »
Just gonna say that I've enjoyed a few of these this summer. Really powerful honey aroma with a lightly spicy yeast character, grainy, bready flavor and nice medium body. Corn-like aroma becomes apparent when it warms and laces the glass all the way down to the last sip.

Try it!

53
Beer Recipes / Re: The Strawberry Rhubarb Gauntlet
« on: July 18, 2012, 09:33:42 PM »
I think the sour category could really use a few rhubarb recipes. Somebody please make a rhubarb lambic!

54
Pimp My System / Re: So simple but so nice
« on: July 18, 2012, 07:39:57 PM »
A jack-off table? You need a special table for that? :o

My jack-off table consists of 2 cinder blocks. That, combined with my youthful strength seems to get the job done. Wait, what are we talking about again?

55
Kegging and Bottling / Re: dry hopping post carbonation?
« on: July 18, 2012, 07:08:00 PM »
2. Suspend (per jeffy) and shake to get the most out of 'em. If the beer is cold, extraction will be slower. I use a bag, some fishing line, and a (new) plastic bobber to suspend keg hops.

I've never had a problem with hops bags sinking to the bottom of the keg or fermenter. In the bag, both pellet and whole leaf hops float on the surface, which can be a problem if it decides to get stuck in your purge valve when you are purging air at kegging.

56
New seals! If you're going to the trouble to disassemble your keg, you might as well install new seals. A new o-ring kit is about $5.99. Lube them up too. Seriously.

57
Kegging and Bottling / Re: Help! Kegging an English mild...
« on: July 18, 2012, 06:57:28 PM »
At room temp a Mild it will be carbonated in 3 days. I keg prime frequently but weigh my sugar. Measuring by "cups" is fraught with inconsistencies. Weigh. Weigh. Weigh!

I'd shoot for the middle range maybe 2.4 volumes. If you over-carbonate to please the American palate it will result in a harsh beer. Maybe no-one will notice but you will.

Great advice. Lacking a scale, I still measured out the sugar but went a little below the standard 3/4 cup sugar recommended. I'm still getting used to kegging and have found most consistent results with priming and then topping off with a little extra CO2 if needed.

Thanks!

58
Beer Recipes / Re: Suggestions for Saison
« on: July 17, 2012, 06:33:46 PM »
Puree the fruit. Easy cleanup. Also, I would either go with rye and cardamom OR fruit. Not both. But if you already brewed it, then what the hell, might as well bottle and drink it!

59
Beer Recipes / Re: Saison help
« on: July 17, 2012, 06:27:07 PM »
I just brewed an apricot wheat. I racked it on 2 lbs pureed apricots with their stones in the carboy. It was already a bit tart with the addition of acid malt in the grain bill but the apricots brought up the tartness to the point that it now tastes like a really clean sour wheat with a hint of apricot. Really nice!

Good luck! Apricot saison sounds great! Post updates with tasting notes.

60
Kegging and Bottling / Help! Kegging an English mild...
« on: July 17, 2012, 12:33:23 PM »
Hey all, I'm kegging an English mild (3.5% abv) and it needs to be ready for a wedding on the 28th of July.

What volume of C02 should I shoot for? Part of me thinks a proper English ale should be on the low side but this needs to be a crowd pleaser on a hot day, with lots of people who aren't accustomed to drinking this style.

Should I go for the standard 3/4c priming sugar or make it even more fizzy and refreshing? Or about 1/2c to be closer to style?

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