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Messages - denny

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Beer Recipes / Re: Belgian Quadrupel ideas
« on: April 21, 2011, 01:31:39 PM »
Except for the spices, what you have sounds like Westvleteren 12.

Munich, Special B and CaraMunich are all dubbel-like flavors.  If you want to make a bigger dubbel, try that.  Try dark Munich.

If you want to keep it more Barleywine-like (Scaldis/Bush), use more sugar and some CaraVienne perhaps.  See what I wrote on that for the Barleywine article in Zymurgy.

Can you describe the target profile you're seeking?  You have a good base, but it depends on what direction you want to go.  Color, flavors, attenuation, etc. are what will differentiate it based on what you add next.

Gordon, I appreciate the advice and guidance.  Part of the problem is that I haven't settled on what my "taste imagination" is telling me this beer wants to be.  I guess the key component is drinkability, with maybe some slight chocolate/rummy/raisiny notes.  I think that's why I keep conceptualizing it in terms of Rochefort.  I do love the Scaldis/Bush and Westvleteren, so now you've got me thinking more in that direction.  Being that this is a "special" beer, I'm shooting for something in the 10-12% ABV area.  I figure I've got about a month before I brew it, so it'd be great to continue this dialog with everyone and see what kind of ideas come up.

Narvin, thanks for the link to the St. Bernardus recipe from Kris.  Some interesting ideas there, too.

The Pub / Re: Man, work is p!$$!ng me off.
« on: April 21, 2011, 01:23:52 PM »
This is why I don't think I'd want to open a brewery/brewpub.  Even playing in bar bands got to be something I dreaded.  I think I just hate work.

I played in bar bands for years.  Then I got a job building some of the first professional digital audio equipment for musicians and studios.  Went from that to touring as a tech with big name rock bands.  Finished by opening my own studio, which I ran for 30 years.  All of those sound like dream jobs to a lot of people, and they all started off great.  But eventually, every one of them came down to something I had to do every day whether I felt like it or not.  I dunno, maybe it's just my nature, but it's made me realize I love beer stuff too much to ever make it a job.

Beer Recipes / Re: Belgian Quadrupel ideas
« on: April 21, 2011, 10:41:38 AM »
I like the idea of some Special B and Munich.  Maybe some CaraMunich.  The issue I keep running into is that other than the yeast, it starts sounding like Rochefort.  Not that that's a bad thing, but I'm trying to differentiate it somehow.

Beer Recipes / Belgian Quadrupel ideas
« on: April 21, 2011, 09:52:50 AM »
I think I'm gonna do a quadrupel kinda thing for my 400th batch, 2 batches away.  I'll have a slurry of WY3787 from the Patersbier I'm making this weekend.  Other than that, I'll use a bunch of Best pils malt and 1.5 lb. (liquid weight) of D2 that I've got around.  I'll check some local markets for other exotic sugars, too.  I've got a small (4 gr.?) package of grains of paradise I was thinking of using, and maybe some coriander.  What do you all think so far?  Any other ideas or suggestions?

Yeast and Fermentation / Re: Silly liquid yeast question...
« on: April 21, 2011, 09:48:20 AM »
Wyeast doesn't put an expiration date on the yeast.  The date they use is the date it was packaged.

Gonna whip out a Patersbier to build up the yeast for the quadrupel I'm thinking of doing for batch #400 (2 batches away).

General Homebrew Discussion / Re: What's my style?
« on: April 21, 2011, 09:14:49 AM »
A BW but which yeast did you use?

Then that would make it an English Barleywine.

Except that 88 IBU of American hops might cancel that out!

The Pub / Re: New Guy Here Saying Hi
« on: April 21, 2011, 09:12:28 AM »
Hi Jeramy!  Welcome to the AHA and the forum.  I warn you against any advice from gray haired old hippie dudes!

The Pub / Re: Man, work is p!$$!ng me off.
« on: April 21, 2011, 08:12:36 AM »
I spent 30 years running a business that started out as something that I loved to do.  By the time I closed the business last June, I could hardly stand to be there any more.

All Grain Brewing / Re: Getting Started
« on: April 20, 2011, 02:40:46 PM »
Well chuck has two bags in his garage

and an entire brewpub.

Yeast and Fermentation / Re: High terminal Gravity
« on: April 20, 2011, 02:17:22 PM »
+1 to Tom's comment. 

All Grain Brewing / Re: Getting Started
« on: April 20, 2011, 02:16:46 PM »
EDIT : I'm thinkinh if I had the built in fish ruler, I could acheive such efficency that I could make beer with no grain at all.

My efficiency is so good these days that not only do full kegs magically appear in my fridge, but I find a new bag of grain in the garage every morning!  ;)

All I'm saying is that it was kind of a strange experience.

That was exactly how I felt the first time I tried one.

Yeast and Fermentation / Re: High terminal Gravity
« on: April 20, 2011, 01:53:42 PM »
I don't have much experience with that yeast, but based on your mash temp and short mash time, you might be done.

Yeast and Fermentation / Re: Silly liquid yeast question...
« on: April 20, 2011, 01:52:20 PM »
None whatsoever.  I've used yeast as much as 3 1/2 years past its expiration date with success.  You have to go to a bit more effort, though.  As far as I'm concerned, you should always make a starter for liquid yeast, but that's even more important for yeast past its expiration date.  There's a calculator at that let's you enter the date of the yeast and tells you how big a starter to make.

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