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Messages - narvin

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General Homebrew Discussion / Re: Begian Dark vs Quad
« on: April 16, 2013, 01:04:03 AM »
Or, if you want the context of why the BJCP makes a distinction, read the comments in category 18E:

"Barleywine-type beers (e.g., Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and Spiced/Christmas-type beers (e.g., N’ice Chouffe, Affligem Nöel) should be entered in the Belgian Specialty Ale category (16E), not this category."

Basically, the BJCP calls the Trappist and Abbey style a Belgian Dark Strong, except for some rare outliers.  Why do some of the American beers call themselves Quadrupel even though they fit in the Dark Strong category?  Probably because they think the name is cool.

General Homebrew Discussion / Re: Begian Dark vs Quad
« on: April 16, 2013, 12:44:32 AM »
La Trappe Quadrupel is a brand name of Koningshoeven, the on-again/off-again Trappist brewery in the Netherlands.  It means nothing in Belgium.  Mystery solved  :).

All Things Food / Re: Fermenting Crock
« on: April 16, 2013, 12:33:24 AM »
I have a big one.  It's called "My bathtub".  It gets a little crowded when I have both beer and sauerkraut in there during a bath.

Beer Travel / Re: 2 Nights in San Diego
« on: April 12, 2013, 06:28:10 PM »
Hess was good, though they had the cloudiest Kolsch I'd ever seen when we went to the nano on the NHC tour.

There's Alesmith and Ballast Point for excellent breweries with tours.  Coronado has good beer and is a fun ferry trip to take.  Toronado and other bars on 30th street are good places for beer.

Yeast and Fermentation / Re: Step vs Batch
« on: April 11, 2013, 05:12:49 PM »

 HUH???? He is merely not decanting, making 2- two qt starters, not a 2-qt starter then a 4 qt starter.

He's doing steps in that he's first pitching ~100 billion cells in 2 liters and then pitching the resulting starter (with more yeast) in 2 liters.  He's just not "stepping up" the size, so there's less advantage than you'd get otherwise.

According to the Wyeast calc and Mr malty, you do get more new cell growth from 2 liters of starter wort when you pitch 2 packs versus 1.  Hence the steps result in more overall yeast than 2 seperate 2-liter starters (or one 4l starter).

Equipment and Software / Re: hop screen
« on: April 08, 2013, 03:21:18 PM »
I made a hop stopper for my 20 gallon kettle.

I hear that cold break can clog it, but if you're going to a plate chiller then you don't need to worry about that.

100 gallons is pretty big, though... at that scale you might clog it due to the weight of the hops.

Yeast and Fermentation / Re: Step vs Batch
« on: April 07, 2013, 01:35:03 PM »
According to Wyeast, you would get more yeast from the 2 step starter (28 million cells/ml vs. about 20).

The effect seems to be more pronounced with a stir plate... without one the results were 18 vs 16.

I'm sure someone who knows a lot more about yeast than me can explain the theory behind this.  I do multi-step starters for big batches and have done cell counts on them and can say that the results are in the ballpark.

All Grain Brewing / Re: Hop Temp Question
« on: April 04, 2013, 04:50:24 PM »
You probably got less aroma from them at the lower temperature.  Not sure how much, though... probably somewhere between an hour-long hop stand @175 and an hour of dry hopping at room temp.  ;)

Ingredients / Re: whole leaf vs pellets
« on: April 03, 2013, 12:35:17 AM »
Make sure you whirlpool well and keep the bazooka screen to the side, since it can definitely clog with pellets.

You can make a hop stopper (essentially a bazooka screen with more surface area) if you plan on using pellets more often.  They don't work all that well with ICs, though, since the cold break can also clog it.

All Grain Brewing / Re: Mash-in
« on: March 31, 2013, 01:23:08 PM »
Do whatever's easiest for your system.  I mill directly into the mash tun first, and then pump the strike water in from the bottom while stirring.  No pouring and no mess.  One of the many benefits of a thin mash is that it's easy to get rid of any dough balls that arise.

Commercial Beer Reviews / Re: Your Top 4 Hefeweizens?
« on: March 29, 2013, 01:04:11 PM »
Wouldn't Mothership Wit be... a Belgian Witbier?  I never had it but I don't think it was a Hefeweizen.

Events / Re: Keynote speaker for NHC?
« on: March 28, 2013, 02:32:38 PM »
What about Bill from Victory?  Or Ed Stoudt... they were one of the first brewpubs in the state.

If you want to help, I'd approach them privately... doing it in front of the whole club would probably not be the best time to give them unpleasant news.  Tell them that you love their brand but think the beer has some flaws.  If they seem receptive to the unpleasant criticism you're about to give, elaborate.

Otherwise, let them fail.  There's going to be lots of cheap used equipment out there in a couple of years.   :)

General Homebrew Discussion / Re: Time Crunch - What Would You Do?
« on: March 27, 2013, 09:25:17 PM »
Go with #2 and save 1/4 of the dry hops for the keg.  Crash cool a day or two before adding the gelatin to make sure the dry hops settle out.

Kegging and Bottling / Re: Gilda corker with belgian corks?
« on: March 27, 2013, 04:54:37 PM »
That's a great idea, thanks.

I was just going to use a regular cage.  It was a bottle of corsendonk and I thought the one that came off of it was normal size.  It may have been missing the little cap at the top of the cage, but I can't remember.  Generally, any event where a 3L bottle is opened is going to obscure my memory  :D

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