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Messages - bboy9000

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46
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.

47
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.

48
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.

49
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.

50
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.

51
All Things Food / Re: BBQ Style
« on: March 07, 2015, 06:21:47 PM »
At 45 I'd be wearing a hat and gloves.

52
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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53
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.

54
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. 

55
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.

56
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.

57
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.

58
The Pub / Re: Check out this homebrew!
« on: March 04, 2015, 05:15:48 PM »
Congratulations!

59
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.

60
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. 

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