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Messages - bboy9000

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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:


Beer Recipes / 11B Southern Brown
« on: March 06, 2015, 09:35:53 PM »
This looks a lot like Jamil's recipe which is great.  You can't go wrong.  I brewed it about a year ago and loved it.  It wasn't as sweet as the style guidelines made it out to be but I've never had a commercial example.  Apparently the guidelines are based off one beer which may be one of the few remaining examples.  could be wrong but that's what I understand.   I liked the result but it could've been sweeter if the guidelines are accurate.  I used Wyeast 1469 West Yorkshire yeast and loved the flavor profile.  Nutty the first week or so then more clean.

Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: March 04, 2015, 07:00:14 PM »
The irony is I was wanting to pitch Pacman from some 9 year old slurry but it didn't take off so I went to the LHBS and got the dry BRY-97.  Then the Pacman woke up a day after I pitched the two packs of dry yeast so a put it in the fridge not knowing I'd need it. 

Equipment and Software / Re: Sanitizing a barrel
« on: March 04, 2015, 06:45:19 PM »

And in a worst case scenario, a touch of Brett in a colonial style ale probably wouldn't be the end of the world.

It's not the brett I'd be worried about.  There may other things that you don't want even in a sour beer.  That said, I don't have a barrel.  I'm just repeating something Jay Goodwin said.

Yeast and Fermentation / Re: Who Has Experienced BRY-97 Slow Start?
« on: March 04, 2015, 06:41:23 PM »
Well after 90 hours I started to mind the lag.  I'll have to wait until next time and try the liquid version in a starter.

Yeast and Fermentation / Re: Yeast seems to have stopped
« on: March 04, 2015, 05:21:29 PM »
It was probably close to done but without knowing the details of the recipe it's hard to say.  In future batches don't bother transferring to secondary.  That's an older practice that many of of us don't do as you are moving the beer off of the yeast.  They yeast will keep working in the primary fermentor and will help clean up any off flavors.

The Pub / Re: Check out this homebrew!
« on: March 04, 2015, 05:15:48 PM »

Equipment and Software / Re: Sanitizing a barrel
« on: March 04, 2015, 12:57:20 PM »
Jay Goodwin from The Rare Barrel and host of The Sour Hour advises not to let the boiling water sit in the barrel overnight.  It eventually cools to temperatures that are warm enough for unwanted things like mold.  He recommends emptying the boiling water then refilling with cold water.

General Homebrew Discussion / Re: Beer for Thought...
« on: March 03, 2015, 07:47:29 PM »
I love this forum.  Even if I get kind of short at times I try to keep it constructive.  This forum, The Brewing Network podcasts and Basic Brewing Radio have been to biggest factors in making good beer. 

The Pub / Re: Proud dad
« on: March 03, 2015, 07:44:13 PM »
It's just good to be involved in something at that age.  She'll learn lessons, build character, make friends and memories she won't forget. 

Many of you will recognize this recipe but it works.  Best Irish Ale I've made and a real crowd pleaser.  In addition to a base of maris otter: 4oz C-40, 4oz C-120, 4oz roasted barley.

General Homebrew Discussion / Re: To filter, or not to filter?
« on: March 03, 2015, 06:13:51 PM »

One of the most important steps in getting clear beer is nailing your ph and getting a good hot break. Also, though perhaps less important, chilling fast enough to get a good cold break. If your pH is off you may never see really clear beer unless you age it for a very long time.

^That is probably the key.  I've had clear beer those times I forgot to add whirlfloc.  Even the most cloudy beers have cleared in a week or two without finings.

Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 03, 2015, 06:04:52 PM »

I like Midnight Wheat for it - it has the least roast. And then add 2-3 oz chocolate for the touch of roast.

Do you mash the midnight wheat and chocolate as normal? I've been contemplating adding the roasted malt during the sparge.

Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 03, 2015, 05:57:23 PM »

I also don't think there's anything wrong with using sinamar, in principle (though I've never used it).  It's made from malted barley so it's no different than malt extract as far as where it comes from.

Word of caution. Too much sinemar will give you ash flavor.

I wouldn't plan on using it as the only source of color.  I would use 2-4oz. of chocolate and 6-8oz carafa special II.  Maybe just as a color adjustment.  I used 12oz carafa special II in my black IPA and it was too roasty. 

I'm drinking Stone Sublimely Self-Righteous and there's practically no roast. None in the aroma and just a hint in the background that blends with the hops.  I'm definitely cutting back on the roast next time as it clashed with the C hops and seemed like an American Stout.

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