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 - DrewG

Pages: 1 ... 3 4 [5] 6 7 ... 24
61
Beer Recipes / Re: Solid Gold
« on: November 20, 2012, 09:56:57 AM »
My first pint every time I go to the tap room is a nitro stout, then I dive into something new or hoppy. I've never had the solid gold, but  I have seen reference of it as an english pale ale, however.

Next time you get to GR, try Perrin Brewing Co over in Comstock. Very impressive so far. They snagged Nate Walser, who was one of the original brewers at Founders and was behind a lot of their beers. He's doing good things at Perrin. They are close to having the bottling and canning lines going, so it's taproom only at the moment, but well worth the trip. The Kona Brown is the best coffee beer I've had to date. IPA's are all excellent. Great RIS. And you can usually find a seat!

62
Beer Recipes / Re: Solid Gold
« on: November 20, 2012, 08:06:11 AM »
Quote
didn't get a chance to chat with any knowledgeable folks at Founders at the time because the place was bombed with people.

Unless you go mid week, mid-day, it's gotten pretty ridiculous trying to find a seat. I get in there on the regular, if I get a chance I'll pick a brain or 2 for you.

Did you try the oatmeal stout on nitro?

63
Going Pro / Re: What have I done?
« on: November 17, 2012, 06:51:29 AM »
“If you're going to try, go all the way. Otherwise, don't even start. This could mean losing girlfriends, wives, relatives and maybe even your mind. It could mean not eating for three or four days. It could mean freezing on a park bench. It could mean jail. It could mean derision. It could mean mockery--isolation. Isolation is the gift. All the others are a test of your endurance, of how much you really want to do it. And, you'll do it, despite rejection and the worst odds. And it will be better than anything else you can imagine. If you're going to try, go all the way. There is no other feeling like that. You will be alone with the gods, and the nights will flame with fire. You will ride life straight to perfect laughter. It's the only good fight there is.”

― Charles Bukowski

Best of luck Sean. Now I have one more reason to come to Colorado and drink beer.

64
Extract/Partial Mash Brewing / Re: Zombie Dust Clone (extract)
« on: November 14, 2012, 10:45:15 AM »
Briess makes a munich extract

65
General Homebrew Discussion / Re: Spilling Beer
« on: November 12, 2012, 09:55:21 AM »
Can of Spot Shot and a wet/dry vac.

Poor mans carpet extractor.

66
General Homebrew Discussion / Re: These guys need to clean up their act
« on: November 09, 2012, 01:47:28 PM »
Quote
Bad comments galore here.

No doubt. Looks like they're going to need to hire someone to delete fb comments all day.

67
General Homebrew Discussion / Re: My first dumped batch
« on: November 09, 2012, 01:31:48 PM »
Damn. Sorry to hear it.

68
General Homebrew Discussion / Re: These guys need to clean up their act
« on: November 09, 2012, 01:23:19 PM »
Quote
Here's my post to their FB page:
Take a hint from some true world-class brewers. Collaboration, Not Litigation.

I tried to find their FB page, but I got 7 million results when I searched "strange brew"

Ironic.

69
General Homebrew Discussion / Re: These guys need to clean up their act
« on: November 09, 2012, 01:17:30 PM »
Wow. That company will never see one red cent of my money.

70
General Homebrew Discussion / Re: Another Whirlpooling Question
« on: November 09, 2012, 01:08:00 PM »
Quote
thanks Drew - if you do recall which show it was, please do post back. I'll start listening to the FW ones this weekend.

Check the Firestone episode with the  Matt Brynildson interview. Also found reference to it in the 21A Back in Black show. It looks like they are moving the bittering addition to later in the boil to compensate for the whirlpool at the end. 90 minute boil, 15 minute whirlpool would move the 90 minute addition to 75 minutes. Alternately you can use the Tasty method and remove the early additions prior to wp.

It's my understanding that isomerization continues at anything over 185f, so that makes sense to me. But I'm wrong a lot too  ;D

71
All Grain Brewing / Re: Toastin Oats
« on: November 09, 2012, 12:24:49 PM »
Quote
I've read that you should let the oats rest for a few days before mashing to reduce some unfavorable flavors (Radical Brewing goes into more detail).

I remembered that from the book as well, but then I watched this:
http://brewingtv.com/episodes/2012/10/3/brewing-tv-episode-69-palmers-oaked-mild.html
and Palmer just throws em in after toasting them. So I figured more input could definitely muddy the waters further, and that's how I roll  :o

72
All Grain Brewing / Re: Toastin Oats
« on: November 09, 2012, 10:07:32 AM »
One last question:

Should I do an extended mash to give them extra time to convert or is a standard 60 minute mash long enough?

73
General Homebrew Discussion / Re: Another Whirlpooling Question
« on: November 09, 2012, 10:03:25 AM »
There is an episode of CYBI that covers this in depth, I don't remember off the top of my head what the math was, but they figured out a system to convert whirpool hops on a professional system to a homebrew setup. Maybe one of the firestone walker eps?
 Also, McDole did say he would remove all of the early hop additions (using hopsacks) to avoid further isomerization during the whirlpool/hopstand. 
If I run across it again I will post a link

74
All Grain Brewing / Re: Toastin Oats
« on: November 09, 2012, 09:51:33 AM »
Quote
Two opinions on the internet agree?? Inconceivable!!!

Heck, two HOMEBREWERS on the internet agree??? #suresignsoftheapocalypse

Thanks for the advice!

75
All Grain Brewing / Toastin Oats
« on: November 09, 2012, 08:40:12 AM »
Brewing a mild tomorrow, basically the recipe out of BCS with a couple of minor tweaks. I'd like to add some toasted oats to it this time around. I've never used them before, so a couple of questions are in order:

What oats should I use? Pretty sure my LHBS has flaked and "regular" oats.

Oven or pan? How long, what color etc?

Should they sit a couple of days before use?

Add at the beginning of the mash? End?

I'm assuming they dont need to be milled.

Thanks!

Pages: 1 ... 3 4 [5] 6 7 ... 24