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Messages - ccfoo242

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Beer Recipes / Re: Historic / Egyptian Brewing
« on: April 03, 2012, 03:17:38 AM »
Looks like a fun project! I'd like to try that. 8 hour mash, though! Yikes!

Damn! Pictures please! I try to document all of my disasters!  ;D

Ingredients / Re: When should I add this Candi Syrup?
« on: April 02, 2012, 06:44:05 PM »
I add mine at the beginning of the boil.  The yeast isn't stressed and neither am I...

 ;D ;D ;D

If I'm doing a 90 minute boil should I wait until 60? Or should I not worry. I'm making a Belgian blonde so would that effect color/make it darker?  I'm just using plain table sugar.

General Homebrew Discussion / Re: Election results?
« on: April 02, 2012, 06:12:43 PM »
I thought the motto was "vote early, vote often"

Beer Recipes / Re: my single hop black dipa recipe....
« on: March 31, 2012, 11:06:57 PM »
Yowza! I really want to try some single hop beers to learn more about their flavors/aromas.

Commercial Beer Reviews / Re: belgian ales
« on: March 31, 2012, 06:30:36 PM »
I picked up some Belgian blonds last night for "research" and was blown away by Leffe Blonde. Such a complex beer, in my opinion.

General Homebrew Discussion / Re: Bottle woes.
« on: March 31, 2012, 05:10:07 PM »
Well that sucks!  >:(

Yeast and Fermentation / Re: Yeast advice for a Belgian Blond (18A)
« on: March 31, 2012, 03:20:47 PM »
Wow thanks! That's very interesting. Turns out the one that they said gave the "classic" Belgian taste (550) is supposed to be equivalent to the one I was eyeing at first (3522). I guess that would be a good one to start with. My LHBS only stocks White Labs so I'll see if they carry 550.

General Homebrew Discussion / Re: Bottle woes.
« on: March 31, 2012, 03:19:05 AM »
Yeah what's the cheapest beer you can get? If you have Costco up there, they have their own brand of beer sold here for $17 per 24, not much more than empty bottles.

General Homebrew Discussion / Re: eBooks from Brewers Publications
« on: March 31, 2012, 03:17:06 AM »
I actually returned the Kindlke BCS and ordered the print version. It looked like a scan of the original and some of the tables/charts looked horrible. Maybe they fixed that.

Yeast and Fermentation / Yeast advice for a Belgian Blond (18A)
« on: March 31, 2012, 12:41:56 AM »
JZ suggests WLP500 or wyeast 1214. Reading the descriptions of these and comparing to some of the other Belgian yeasts I really don't know which to try. I was looking at 3522 (ardennes) but Denny mentioned something about a tartness with that one in another thread.

So, I'm open to suggestions...

Ingredients / Re: Northern Brewer hops question
« on: March 31, 2012, 12:19:53 AM »
Well, my "research" beers have been I love researching new styles!  8)

General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: March 30, 2012, 08:14:35 PM »
hmm, with mine is shows you the range for the style. no guesswork. it just says that, for my scottish 60/- style guidlines are 1.9-2.4 (or whatever) and I tell it I want 2.1 and the beer is 63* and it says 3.5 oz corn sugar (or whatever)

Ah, ok I found it. It doesn't show up by default, I had to add it from the list of fields on the design sheet. Thanks.

Why would they, you can't measure it or taste it at a homebrew contest.
Well the descriptions have to correlate to something. I didn't realize there was an option in beersmith to show the range for the style selected. I just wonder how he knows what that range is.

General Homebrew Discussion / Re: BJCP and carbonation volumes
« on: March 30, 2012, 08:03:07 PM »
Yes, it still does that, but to know that a volume is within the style guideline I have to just plug in a number then go higher/lower until I get the blue dot next to it. I was just wondering if there was a list somewhere, like who decided how many volumes medium-high carbonation was and why don't they give an objective number?

General Homebrew Discussion / BJCP and carbonation volumes
« on: March 30, 2012, 07:41:26 PM »
I've tried searching the BJCP site for this information, but can't find it.

Where can I get a list of their carbonation descriptions and what that translates into as volumes of CO2? So, when they say "medium-high to high carbonation" what is the range of CO2 volumes?  Beersmith will warn me when I'm out of the range, but I hate having to put numbers in by trial and error.

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