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Topics - micsager

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121
Commercial Beer Reviews / Stone Escodian Imperial Black IPA
« on: August 25, 2011, 09:10:42 AM »
I know folks either love or hate this style of beer.  Fact is, many craft breweries are starting to produce such.  And Stone's 15th anniversary version of this beer is the best yet.  And, at 108% ABV, one bomber is very effective. 

122
General Homebrew Discussion / Home brewing in Canada
« on: August 05, 2011, 09:05:05 AM »
A couple weekends ago, my SO and I took the bike up into Canada.  Hope and princeton BC.  Beautiful country for sure.  Anyway, went to a liquor stor in Princeton, and was shocked.  No good beer.  And a 6-pack of MGD was more than $14.  YIKES!

As we were walking down to a pub, we noticed a U-Brew place and stopped in.  There must have been over 100 carboys on the shelfs fermenting away.  In talking to an employee, U-brew is quite popular because of the cost savings.  They actually had a little machine to put the beer in cans.  It was rather cool. 

Anyway, we get down to the "brown Bridge Pub."  I ask for a an IPA.  And the bartender says "what's that?"  Very sad day.   

123
General Homebrew Discussion / REally? A sweet IPA? please help
« on: July 25, 2011, 09:59:06 AM »
OK, it would appear as though my hop storage techniques has degraded my hop effectiveness pretty bad.  I think I'm gonna throw out all hops that are not sealed from the farm, and start vacumming packing when I open one of those one pound foil bags.  That will help in the future, but.......

I have ten gallons of a real nice IPA, that is very sweet.  It's all done, been in the kegs about a month.  Carbonated to my liking......

Can I dry hop this beer to get it back to an IPA, instead of the sweet APA it is today?  If so, any tips?

124
Beer Recipes / Somersault Clone
« on: July 05, 2011, 03:36:35 PM »
Well, I'm gonna try and clone the Somersault.  Does anyone have a clue how much and in what form the Ginger and apricot should be?  Those two flavors are just undertones, barely perceptable.  (at least to me)

Any help woould be most aprreciated, here's what it says on their website:

Somersault Ale was designed to be a fun roll around on the tongue while requiring only the minimum of palate gymnastics. In other words, this perfect summer lounge around beer is ridiculously fun and easy to drink. Even though the second Somersault goes down as effortlessly the first, our brewer Grady actually has quite a few remarkable notes at play in the nose, flavor and mouthfeel. There is an opening brace of citrus aroma from Centennial hops, a soft apricot fruitiness tucked into the flavor, a fresh snap from a sliver of ginger root, finished with oats in a long cool mash. Color is blonde with a suggestion of cloudiness. Somersaults all around!
Just the facts Ma'am...


ABV - 5.2%

IBU - 28

Calories - 130

Hops - Centennial- Medium intensity with floral and citrus tones. Very balanced hop, sometimes called a super Cascade.

Malts - Pale, Caramel + Oats

OG - 14.7

TG - 2.03

Fruits/Spice - Ginger and Apricot

125
All Grain Brewing / lagering newbie
« on: June 22, 2011, 06:05:14 PM »
Hey guys -

I brewed my first lager before leaving town a bit back.  on the 12th.  It's still bubbling well in my plastic buckets, getting about 8-10 bubbles per minute.  I have good temperature control.  So, my questions.........

According to Palmer, I should transfer when it hits one to four bubbles per minute or 3/4 of gravity reduction.  Well, I'm at that 3/4 reduction, but like I said, it's still pretty active.  So which numbers takes priority?

Second question is once transferred and I've hit final gravity, do I just reduce temperature and lager, or do I keg and lager, or do I keg, carbonate and lager?  I ain't gonna bottle.

Thanks




126
Equipment and Software / BeerSmith 2.0 reviews
« on: June 13, 2011, 09:21:54 AM »
I had pre-ordered this a few weeks ago, and downloaded and activated Saturday in prep for a Sundy brew session.  (Dark American Lager, from BCS)

Anyway, didn't play around too much, but I sure like the sliding scales to tell you how your matching the selected beer style.  All in all, it looks like a great improvement.  Good job Brad.

127
General Homebrew Discussion / AHA member discount program
« on: June 10, 2011, 11:38:04 AM »
In my state, (Washington) I get no discounts because state law prohibits such.  Has the AHA ever done any work to get this type of law changed? 

I don't even know where to start.  But my local brewpub would certainly give a discount, if it were legal.  So, I want to find out if anyone has attempted or been successful. 


128
General Homebrew Discussion / Will YOUR brew be served next week?
« on: June 06, 2011, 10:02:40 AM »
My IPA will be at the WAHA booth in the hospitality suite Thrusday night. (Hoppiness is an IPA, from BCS)  It turned about a little sweet for an IPA.  But, still a pretty good beer.

Just curious if any of you will have your beer served.  It would be fun to be sure to try the beer of some of the forums regulars.

129
Events / BNA, here I come
« on: May 12, 2011, 09:11:36 AM »
Can't wait for trip to San Diego.  This will my firts NHC, and yesterday we got tickets to the BNA party at White Labs new place.  This is going to be a blast. 

130
Last weekend brewing a basic IPA.  Some grain must have gotten under my false bottom, and for the first time, when I went to sparge into boil bucket, all I had was a VERY SLOW trickle.  It took about 45 minutes to get all the wort out of the grain.  (I batch sparge)

Anyway, also for the first time, I hit my target OG (1.079) without any problems, adjsutments, or such. 

Was it the slow sparge?  And should I ALWAYS take the 45 minutes?

131
Events / Need a ride from the SAN?
« on: May 05, 2011, 08:51:53 AM »
I'll be getting to SAN about 9:30 Wednesday morning, and am renting a car.  Should have room for two folks going to the Town & Country.  Anyway, if timing works out, let me know, and I'll give you a ride. 

132
General Homebrew Discussion / Anybody know this homebrewer?
« on: April 22, 2011, 09:28:20 AM »
Man in Iowa Drinks Beer for Lent


People tend to give up fairly easy things for Lent. Swearing. Desserts. Going to church. But in Corning, Iowa a man named J. Wilson is giving up food... so he can drink four pints of home-brewed Dopplebock along with the occasional glass or two of water. Wilson, who is attempting to observe lent like a Franciscan monk from the 1600s, is blogging about his experiences at diaryofaparttimemonk.wordpress.com. Two days in, Wilson says he's a bit hungry and has a headache but is feeling good. The first thing he's going to eat when Lent's over? A bacon sandwich. Good man.

Read more: http://www.esquire.com/blogs/food-for-men/man-gives-up-beer-for-lent-4586923#ixzz1KGoEZBIb


134
All Grain Brewing / Sometimes, unplanned events help us brew
« on: April 12, 2011, 12:46:56 PM »
In mid February, I brewed 10 gallons each of my standard Amber and a RIS.  I was just about to get both into a keg, and ended up in the hospital for three weeks.  (eeeek!, I'm all better now)

Anyway, I got my girlfriend to keg it for me, but as she didn't know how to carbonate, we just left it at about 40 degrees in the keg for a month.  Finally carbonated and low and behold, the Amber is terrific.  I brewed the RIS for a friend, and they really raved about it.  (not my style, so I don't know) 

Anyway, hopefully this will teach me some patience.  (probably not) 

135
General Homebrew Discussion / mash or steep?
« on: February 02, 2011, 11:14:43 AM »
I heard on one of the Brewstrong episodes that there is a significant difference between mashing and steeping grains, and not all grains can be steeped.  But in reviewing my archives I can't find the exact episode.  Does anyone have a link or can speak to this issue.  I was discussing at my last HBC meeting, but couldn't explain myself very well......

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