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Messages - santoch

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All Grain Brewing / Re: Brain fart American Amber Hefeweizen
« on: December 16, 2017, 05:09:38 AM »
Word has it that AMERICAN Hefe yeast is essentially a Kolsch yeast, and you wouldn't have had any bananana nor clove even if you pitched correctly.  I've used WhiteLabs American Hefe yeast, and the beers turn out like Widmer or Pyramid.

You can ferment both cool and you'll still have 2 nice beers.  Nothing wrong with dry hopping as planned.  You may actually find it to be a happy accident.

General Homebrew Discussion / Re: Microgravity Brewing
« on: December 05, 2017, 04:02:15 AM »
Milling would be a big problem, if there's no gravity to force grain down into the rollers.

Grist collection and grain dust in general would be a big problem and pose a sanitation issue.

General Homebrew Discussion / Re: BJCP questions
« on: December 05, 2017, 03:52:56 AM »
I would say that a session IPA entered in the Pale Ale category should get hit on lack of maltiness, balance and mouthfeel, IF the judges know what they are doing.

Exactly.  to quote the style guidelines:

More balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs).

General Homebrew Discussion / Re: BJCP questions
« on: November 26, 2017, 01:25:43 AM »
Session IPA is like an overhopped APA, which is great if you want to win competitions.  A few judges might ding an overhopped APA, but most probably won't.

I would.

All Things Food / Re: Tom is on
« on: November 25, 2017, 02:58:30 AM »
I did my first Deep Fried Turkey yesterday.  It turned out great!

General Homebrew Discussion / Re: Been gone for about 10 years...
« on: November 18, 2017, 03:00:47 AM »
I remember Fred did an Imperial Barleywine or something like that.  Crazy big.

General Homebrew Discussion / Re: Any reason to cold crash a stout?
« on: October 30, 2017, 03:25:35 AM »
Put a flashlight up to a glass of (a good) stout.  You will be amazed.

Beer Travel / Re: Rhode island
« on: October 25, 2017, 03:23:58 AM »
I have heard good things about Grey Sail in Westerly.

I did this too when I bottled my first batch.  I called my LHBS in a panic.  They told me to let the bottles warm up to room temp, and then tip each bottle upside down to re-suspend any yeast that had settled out and leave them alone for about two weeks.  Everything worked out fine.

Yup.  I agree with all of the above.  Your beer'll be fine, just let them warm up to room temp, re-swirl the yeast a little bit (aka rouse it) and give it a couple-3 weeks at room temp and you'll be ready to chill and enjoy them.

General Homebrew Discussion / Re: FG too low?
« on: October 21, 2017, 03:36:14 AM »
Carbonation will transform it. Don't judge it until then.
Try a little extra CO2 (maybe an extra 1/4 vol?).  The spritz helps make it seem more bright and lively, thereby fuller than it is.

Yeast and Fermentation / Re: belle saison question
« on: October 20, 2017, 10:41:44 PM »
Belle is a work horse of a yeast for me.  I typically get down to 4 or less.  I'm doing a split batch of a golden wort (1.050'ish) this Sunday, half with Budvar and half with a pack of Belle. 

When the Saison reaches high krausen I'm adding sugar; pound, pound and a half, haven't decided on the amount yet.  Hoping that batch gets light and nice and dry.

That sounds like a nice side by side comparison.  What's the hop profile?  Helles?  Czech Pils?

General Homebrew Discussion / Re: Help Me Make a Better Brew Day
« on: October 20, 2017, 10:28:15 PM »
Sorry for offending.  I was making a joke.

I really hope everybody can please lighten up. It's only beer.


Ingredients / Re: Maris Otter in a Belgian Pale Ale/IPA?
« on: October 20, 2017, 09:56:58 PM »
Yeah, I don't think you'll be able to taste very much difference at all.

Beer Recipes / Re: Sierra Nevada Celebration
« on: October 18, 2017, 03:00:02 AM »
I ask because I have it on very good authority (ie, one of their brewers) from another North Western brewery that does and as a result, the grain bills they use don't match what we can get out of our homebrew setups. 

Um, I'm going to have to call: BS. Using a mash press does not change the character of the wort that is expressed from the grist. It just helps speed the lautering. If it were true, all the BIAB brewers would be reporting the differences.

We couldn't come close to the SRM they get.  Not even close.
The brewer is a good friend.  He wouldn't lie to me.

Beer Recipes / Re: Sierra Nevada Celebration
« on: October 18, 2017, 02:57:35 AM »
Is the PNW brewery you refer to in Alaska?


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