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Messages - bboy9000

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The Pub / Re: Beer near Lakewood, CO
« on: March 13, 2015, 11:13:14 PM »
I asked the groom after the rehearsal.  Apparently I'm staying in the foothills which means I'm near Red Rocks and not far from Tommy Knocker Brewery so I think I found my answer.

The Pub / Beer near Lakewood, CO
« on: March 13, 2015, 03:48:16 PM »
I'm in the Denver area for two days and I'm staying in Lakewood.  Anyone have recommendations on a good craft brewery, brewpub or pub?

Yeast and Fermentation / Re: Lagering
« on: March 12, 2015, 07:07:08 PM »

Raising the temps at the end of a lager fermentation can help clean up diacetyl.  I wouldn't let them get too warm or have them go up and down a lot though.

Temps are supposed to drop again tomorrow through the beginning of the weekend so I wouldn't bottle quite yet.

^This.  All you are doing is a diacetyl rest is good.  Just try to keep the temp steady, avoiding sudden temp swings

I would transfer to secondary (something I rarely do) then add the nibs and cinnamon for a few days.  Just make sure fermentation is finished when you transfer.

The Pub / Re: New guilty pleasure
« on: March 09, 2015, 06:48:11 PM »
Mmm.  Beer float.  I like Guinness Extra Stout, or any stout, mixed with ice cream.

Beer Recipes / Re: Boston Lager Receipe
« on: March 08, 2015, 09:18:52 PM »

Now I want to try brewing this again!!  SABL is one of my all time favorite beers.  I must confess, I've mutated into a huge beer snob in the past couple years... but I still always love my SABL.  It just really is THAT good!!  And to those who don't agree, just admit that you're wrong, and we'll all get along fine!!  ;)

While far from one of my favorite beers (I won't argue with your tastes) there have been plenty of times when I was very thankful that an establishment had Boston Lager. It certainly is a fine beer. no argument there!

Thankful for this beer when I get gift cards to Applebee's and Olive Garden.  Boston Lager and Sierra Nevada Pale Ale are good "go-to" beers.  Boston Lager was one of my gateway beers.

Yeast and Fermentation / Re: Re-Boil / Re-pitch?
« on: March 08, 2015, 09:13:19 PM »
You are likely okay.  I highly doubt the dextrose addition was the problem.  I've had a 48 hour lag time with S-04 and just had a 94 hour lag time with Lallemand BRY-97.  With the latter I finally pitched more yeast.  BRY-97 had a reputation as a slow starter so I was really patient with that before adding more yeast.  As long as your sanitation practice is sound you have little to worry about but it never hurts to have more yeast as backup.

All Grain Brewing / Re: Mash Tun Problem
« on: March 08, 2015, 08:55:57 PM »
You may just have a bad cooler.  I'd keep using it but start looking for a backup.  I have a round yellow igloo cooler for which a friend paid $1.  I put boiling water in it with no problems.  Over 60 batches with a bazooka screen and no stuck sparges.

General Homebrew Discussion / Re: Session Saison?
« on: March 08, 2015, 04:18:44 PM »

Sometimes I wonder if there is something wrong with with my personal feeling that every beer under 1.065 is a "session beer"....

You and me both.

General Homebrew Discussion / Re: Session Saison?
« on: March 08, 2015, 03:49:31 PM »

My base saison recipe is 1.040 OG. It's simply Pils, wheat and Aromatic, using 3711. It makes a great summer session brew.
Short detour here- do you get apple or pear from 3711?  I'm drinking my saison and I'm hoping it's not acetaldehyde.  The flat gravity sample was pepper and fruit, but not apple.  Three weeks in the bottle so I was expecting it to be a little green, just not green apple.

General Homebrew Discussion / Re: Session Saison?
« on: March 08, 2015, 12:10:34 PM »

I did a bit of tweaking and settled on 82% Vienna, 5.1% each of flaked oats, wheat, & rye, and 2.6% acid malt. Hoping to give it a bit more complexity/malt characteristic.

That should give it some character.  I used 70% Belgian Pale malt, 11% each of wheat malt and spelt and 3% acidulated malt to enhance some tartness from the Brett Trois.  I did all Amarillo in the last 15 minutes.  2oz total.  The gravity sample tasted awesome. You can see the details on Brewtoad.  Search MoBrewer.

All Things Food / Re: BBQ Style
« on: March 08, 2015, 11:42:26 AM »

At 45 I'd be wearing a hat and gloves.
At 45 I would be naked.

A little shrinkage is acceptable...on the ribs.

General Homebrew Discussion / Session Saison?
« on: March 08, 2015, 08:10:04 AM »
I haven't tried a saison that low.  I have a "saison" with 1.042 OG in fermentor now with Brett Trois.  I used wheat and spelt to help add some body.

Edit:  I used a pound each of wheat and spelt for a 5G batch.  It's been in the fermentor 2 weeks.  It's at 1.012 which is not as dry as I expected and it's starting to develop a pellicle.

All Things Food / Re: BBQ Style
« on: March 07, 2015, 06:21:47 PM »
At 45 I'd be wearing a hat and gloves.

All Things Food / BBQ Style
« on: March 07, 2015, 05:24:01 PM »
It hit 70 today in KCMO so I thought I should blow the cobwebs out of the smoker.

Edit:  tried to attach a link to photobucket but it didn't work.  Here it is:


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