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Messages - lornemagill

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Yeast and Fermentation / Re: Berliner Weisse Question
« on: December 16, 2012, 06:14:06 PM »
no matter what i'm sure it will be a fine beer.  it just depends on what you want.  for me i had no real bar to judge by.  the only berliner i had at the time i brewed my first was from my local brewery.  i think i've only had 3 berliners other than my own.  i've yet to have one from berlin or even outside austin.  its a great summer beer, sometimes i mix it with cherry juice.

5 gallons of american barleywine, extract and grains, from AHS.  i havent tried to duplicate with all grain yet.  i was such a good aroma and taste.  drank my last bottle last year.  best beer i made/created recipe was a belgian trippel.  dont keep good notes so i cant tell you exactly why but it still sticks out in my mind.

Yeast and Fermentation / Re: Berliner Weisse Question
« on: December 16, 2012, 08:42:36 AM »
this wont necessarily answer your question, just passing along my berliner experiences.  i did a berliner last year and pitched lacto wlp677 first, then wlp611 four days later, the lacto fermented most of the sugars before i pitched the ale yeast.  transferred to a sanke keg for secondary conditioning/souring in the closet for one month.  bottled 5 gallons, kegged 5 gallons.  it was a good clean, clear beer but never got as sour as i like.  i have since done two batches of a sour mash berliner that have been great and are ready in two or three weeks.  one got a 34 score last year, nothing to brag about but within normal limits.

The Pub / Re: Pinch me, I must be dreaming.
« on: December 03, 2012, 06:38:17 PM »
congratulations, sounds awesome

Yeast and Fermentation / Re: wild yeast experiment
« on: November 12, 2012, 06:54:51 PM »
this last summer i had a fig from my tree that was sour, funky and good.  next year i will try to isolate another like it and see what i can brew with it.  i think the two previous posts sum it up pretty well according to my google research.

Commercial Beer Reviews / Re: DFH b****es Brew
« on: November 08, 2012, 08:50:39 PM »

Great beer,  I'm finding that while Im lukewarm on their standard/flagship beers, their special releases simply rock, and are worth the money on special occasions.


The Pub / Re: Stratos (highest parachute jump attempt)
« on: October 14, 2012, 08:20:33 PM »
as a spectator...meh.  amazing it can and has been done, would be amazing to do, but anticlimactic when i watched it.  sorry all.

Ingredients / Re: Spent Grain as Compost?
« on: October 08, 2012, 06:49:59 PM »
hops can cause malignant hyperthermia/death in dogs

General Homebrew Discussion / Re: Using sweet cherries
« on: October 08, 2012, 06:43:50 PM »
cherry pits add their own flavor and astringency.  the pits can be poisonous in large amount due to cyanide, they taste almond like.  so no not just a sugar addition.

All Grain Brewing / Re: No Sparge Method
« on: October 05, 2012, 01:39:03 PM »
it is my understanding that you get more malt complexity with first runnings.  i like the parti gyle technique because you get two different beers to play with.

Yeast and Fermentation / Re: Wee heavy help!
« on: October 04, 2012, 06:30:14 PM »
look into parti gyle, i think you would like it.  i made a 5 gal strong scotch ale and 10 gal cali common 2 weeks ago.  it was my first time with the technique but i think most of my brews will be parti gyle from now on. this calculator work spot on for me.

Beer Recipes / Re: First Barleywine
« on: October 01, 2012, 06:14:36 PM »
+1 party gyle

Ingredients / Re: Where to get cherries?
« on: October 01, 2012, 06:08:36 PM »
i am currently located in austin/round rock texas and have gotten fresh tart and pitted dried tart from our local whole foods type market called h e b central market.  i can also get dried unpitted year round from the mideastern market and they were supposed to get fresh tart in september but i never saw them, shop keeper said they must not be coming.

The Pub / Re: Things that are not illegal
« on: September 29, 2012, 05:57:05 PM »
i am wondering where you want to go with this.  you can buy an apple that probably has yeast on it and will eventually have some alcohol if allowed to sit.

Yeast and Fermentation / Re: oxigen grade
« on: September 27, 2012, 07:37:35 PM »
according to this, its pretty much all the same

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