Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - bboy9000

Pages: 1 2 [3] 4 5 ... 25
31
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.

32
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.

33
The Pub / Re: Check out this homebrew!
« on: March 04, 2015, 05:15:48 PM »
Congratulations!

34
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.

35
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. 

36
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. 

37
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.

38
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.

39
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.

40
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.

41
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 03, 2015, 05:02:58 AM »
2-4 oz. of chocolate and some oats are good.  13-14 oz. of carafa seems like too much unless it is cold steeped.   The roast character in a Black IPA should be light.

42
The Pub / Re: Yum
« on: March 02, 2015, 10:23:21 PM »
I'd rather have the meal you posted here yesterday.  Based on how good it looked I bet you could make something a good as the Hofbrau food. 

43
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 02, 2015, 09:31:07 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.

44
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 02, 2015, 08:47:43 PM »
If Black IPA is roasty then isn't it just an American Stout?

45
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: March 01, 2015, 04:19:20 PM »
If only we had a president named Merkin Muffley. 

Pages: 1 2 [3] 4 5 ... 25