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Messages - narvin

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Yeast and Fermentation / Re: Consensus on racking out of primary?
« on: May 15, 2012, 04:18:37 PM »
I dry hop, crash cool, and even fine with gelatin in the primary. As long as you can avoid stirring up the trub, there's no reason not to.

Commercial Beer Reviews / Re: S.A. Dark Depths
« on: May 12, 2012, 02:28:39 PM »
I enjoyed this one.  Very interesting take on the hoppy dark beer style.

General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 09, 2012, 06:45:56 PM »
Come on, it's not like any of those random names were "Retarded Madonna's pale bald beaver dishwasher Buddha's brown belly wee heavy sausage IPA".  Now THAT would be ribald.

General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 09, 2012, 03:31:41 PM »
I suppose names and labels like these should be omitted as well:

I would omit gimmicky labels like that, but because it almost guarantees the beer is going to suck.

General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 09, 2012, 10:08:57 AM »

Arrogant Mikhail Baryshnikov Oud Bruin
Where's my Ewok? Wee Heavy
Brown National Hispanic Heritage Month Porter (Edit: though purely random, using this name probably isn't advised)
Bo and Luke Duke and Ace Ventura's Non-Euclidean Bavarian Dunkelweizen
The Sloth Formerly Known As Buddha's Grunting Old Ale (Edit 2: Also probably insulting to those who believe in reincarnation!)

I don't usually name beers that don't leave my house but if I did, I'd use these!  Or Beefheart.

"Neon Meate dream of a Octofish Pale Ale"

I haven't done an all citra IPA but I feel it might be overwhelming in large doses by itself. I had a commercial all simcoe IPA and it was awful. But I would be interested to hear how some have turned out.

For your speciality grains- 2 row isn't one- I would do more like 1/2 carapils and 1/2 crystal between 10-60 and  or maybe 1/2 carastan or caramunich or caravienne something like that. Just a half hour steep for sugar/color and some flavor/body. If a mini mash I would skip the 2 row and do munich with a little carapils and a little crystal. Something along those lines.

All Simcoe god awful??????

That sir is like saying a red cooler is better than blue.....

Weyerbacher Double Simcoe IPA for the win!

You know, when I tasted this beer when it first came out 6 years ago or so, I really didn't like it.  The bitterness was like earwax.  Not sure if I've changed or the beer has changed, but I enjoy it now  :)

Equipment and Software / Re: Brew Buddy BCS-460 your thoughts
« on: May 07, 2012, 08:30:33 PM »
Good thhing programming doesn't require proper grammar

If you don't think so, try to write a compiler ;-)

Beer Recipes / Re: Weizenbock Help
« on: May 07, 2012, 05:17:15 PM »
Fermenting with 380 at 62-64 has given me the results I like in terms of ester profile.  Since its been 3 days, I think you could at least raise to 64.  It might actually be desirable.

General Homebrew Discussion / Re: Brewing at Rogue today
« on: May 07, 2012, 04:20:26 PM »
What was the grain bill, 1500lb?  That'd be about what I figure 15bbl of wry smile would take.  And something like 23lb of hops not counting the dry hops.

Edited to add:  Oops I see the grain bill was 1200lb, must be light beer.

We ended up doing only about 13 bbl.  Used 12 lb. of grain and 18 lb. of hops.  Hit 18P on the money.

Your efficiency is off the charts!

Very cool, looking forward to finally trying this beer as brewed by denny.

The Pub / Re: BASEBALL!
« on: May 07, 2012, 08:17:29 AM »
C. Davis, Baltimore - 0-8, 5 K, 2.0 IP, 0.00 ERA, 2 SO, W (1-0)

Ingredients / Re: Bru'n Water v 1.12 Posted
« on: May 03, 2012, 06:40:54 AM »
Thanks Martin!  I will check this out today.

General Homebrew Discussion / Re: My homebrew smells like vomit
« on: May 03, 2012, 05:05:18 AM »
Chad Yakobson was just on the Brewing Network. He claimed to have a brew full of Butyric Acid and Brett ate it up and produced pleasant flavors. I think he said it took 6 months.

Interview starts sometime after the 50 minute mark -

That's awesome.  In that case, age it for 6 months and report back to us!

General Homebrew Discussion / Re: My homebrew smells like vomit
« on: May 02, 2012, 01:35:43 PM »
The taste threshold for butyric acid is really low.  Even if some is reduced during aging, it's still going to be nasty.  A friend made a Berliner Weiss that went very wrong... the vomit flavor didn't go away.  Awful!

The Pub / Re: RIP Junior
« on: May 02, 2012, 01:32:33 PM »
Didn't he drive his car off a cliff a couple of years ago?  Sounds like he definitely had problems, could indeed be brain injury related.

All Grain Brewing / Bru'n Water weirdness
« on: May 02, 2012, 01:31:10 PM »
After all the discussion about alkalinity in the pickling lime thread, I was playing around with some recipes in Bru'n Water today.  I created a basic test recipe for a beer of about 50 SRM:

12 lbs 2-row
3 lb crystal 20
1.5 lb roasted barley
5 gallon mash (1.21 qt/lbs)

I added salts to get my water to approximate the "black malty" profile, and the mash pH estimate came out to be 5.5.  Great!  But then I scaled the grain and water 3x for a 15 gallon recipe, and the pH estimate changed to 5.3.  Huh?? 

Am I doing something wrong?  I can't think of any reason that the results aren't independent of batch size.  The grain and water were both scaled proportionally, and salt additions scale automatically since they are written in g/gal.

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