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Messages - bboy9000

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16
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.

17
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.

18
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.

19
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.

20
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.

21
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.

22
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.

23
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.

24
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.

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

25
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.

26
All Things Food / Re: BBQ Style
« on: March 07, 2015, 06:21:47 PM »
At 45 I'd be wearing a hat and gloves.

27
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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28
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.

29
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. 

30
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.

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