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 - mihalybaci

Pages: 1 ... 7 8 [9] 10 11
General Homebrew Discussion / Diacetyl Blindness
« on: August 22, 2012, 12:35:34 PM »
This morning I received an email with some judges' comments from a competition (an APA, it did okay). One of the comments was "diacetyl", which I don't find at all when I taste it. Nor did I detect diacetyl when I took the BJCP exam where they doctored the one of the test beers with it. Is there a widely available commercial beer that just screams DIACETYL that will let me know once and for all if I'm "diacetyl blind"?

The Pub / Re: song title game
« on: August 22, 2012, 09:01:39 AM »
You Give Love a Bad Name - Bon Jovi

General Homebrew Discussion / Re: White House Brew Recipe
« on: August 22, 2012, 08:59:52 AM »

Yeast and Fermentation / Re: When to Start My Starter
« on: August 20, 2012, 11:13:50 AM »
Followup question for those with more experience than me - do you find you need more time to cold crash certain yeast strains (like belgians, weizens or lagers)?

Same question, do less flocculant strains need more time in the fridge? I'll be using White Labs 545 (Belgian Strong Ale) for the first time, so I don't have any experience with it.

Yeast and Fermentation / When to Start My Starter
« on: August 19, 2012, 08:38:26 PM »
I will likely be brewing up a Belgian-style tripel Next Saturday, and I figure I'll need a 3-4 liter starter. Usually my starters are about 1.5 L and I just pitch the whole volume, but I can't really do that with such a large volume. How long should I let the starter sit for maximum growth and how long should I cold crash it before brewing? Also, I'm guessing I should get the starter out of the fridge the morning of to let it warm up to room temp before pitching?

Yeast and Fermentation / Re: White Labs vials?
« on: August 17, 2012, 06:27:34 PM »
They're about the right size for saving seeds.

I was going to say exchange the labels for yeast coupons at

You just blew my mind.

Beer Recipes / Re: Flanders attempt- initial recs
« on: August 17, 2012, 07:45:08 AM »
When to add the Roselare definitely depends on how sour you like your beers. I direct pitch the Roselare blend into my Flanders and the sourness is perfect for me, but if you want it bit less acidic for the first go round pitching a pure Sac strain would probably be a good idea. Same thing with the mash temp, the more residual sugar after primary the more sour the beer will eventually be, but you definitely need something for the Brett and bugs to chew on for a while. As for the oak chips, you should leave them in the whole time. My last batch I used 1 oz of heavy toast French oak cubes for just the last 8 months and any oak character is muted if detectable at all. As the other posts suggest, don't oxygenate. More oxygen means more acetic acid, which you need, but if you get too much you might be brewing vinegar.

I've been thinking of brewing a Flanders Red as my first sour soon myself. How do you get that deep red color?

10% is a lot of special B, especially with 40% Munich and 10% Caramunich, assuming you want a pure red. I think that bill will get you on the reddish-brown side of things, which is what my last Flanders was, and it tastes really good but its not "red" per se. Cut the Special B to 5% and you'll probably still get good flavor and preserve the deep red color.

The Pub / Re: song title game
« on: August 17, 2012, 07:24:16 AM »
Time of the Season - Zombies

Several things can influence the bitterness of beer. If your final gravity is low and the beer is quite dry, the bitterness will certainly stand out more. If you brew with hard water and the pH is high, their will also be a "rougher" bitterness that results. Those are two possibilities. I've heard/read that hops with a lower cohumulone (<~30%) content (not necessarily lower AA%) have a more pleasant bitterness to them, so you could use a different bittering hop (Magnum, Amarillo, Simcoe). Another possibility (that I have not personally tried) is to use first wort hopping where the hops are "steeped" in the wort for 20 min or so before the boil. This supposedly results in a smoother bitterness and more pleasing hop flavor, like a 60 min boiling addition plus a 20 min flavor addition rolled into one. All that being said, the simplest thing do to would be to just reduce the bittering hops and IBUs. If your beer can have 40 IBUs and taste like it has 60, at least you'll be saving money on hops.

General Homebrew Discussion / Re: Getting started
« on: August 16, 2012, 02:59:20 PM »
I don't have A/C either and don't have any method of temperature control, which is exactly why I brewed a saison at the height of summer last year. I used White Labs WLP565  (reportedly the Dupont strain) with ambient temps from 75F - 85F and I was very happy with the yeast character that resulted. My 5 gal recipe included (a blasphemous) 12 oz of caravienne and 4 oz of caramunich. The result was a little sweeter  and darker than many commercial saisons, but it was pretty much exactly what I was hoping. So the choice of grains really just depends on the flavor you're shooting for.

The Pub / Re: song title game
« on: August 16, 2012, 08:06:50 AM »
Hey Hey, My My (Into the Black) - Neil Young

All Things Food / Re: Best Mexican and Indian cookbooks?
« on: August 14, 2012, 08:02:00 PM »
the indian cookbook i have is simply called "indian" by shehzad husain and rafi fernandez, the recipes are really good. i haven't eaten any of rick bayless' dishes, but he's definitely the go-to guy. for general cookbook i would recommend anything from America's Test Kitchen, for your needs the book "The Best International Recipes" has sections on Mexican, Indian, the Middle East, Africa, Eastern Europe, etc.

The Pub / Re: song title game
« on: August 14, 2012, 10:27:15 AM »
anyone else but you - moldy peaches

Beer Travel / Re: Colorado and Utah Trip?
« on: August 13, 2012, 11:16:31 AM »
I'm not a *huge* fan of Funkwerks. If your time is limited definitely go to Equinox first, they produce a much wider range of styles and I think they're of overall better quality. Crooked Stave is based within Odell's, at least I think they still are, but I'm not sure if you get actually get their beer through the Odell's taproom. Pateros Creek is a new one that opened up downtown and they lean towards English-style session beers. Fort Collins Brewing is also in town and they make a few good ones. If you get hungry after a sampler tray at Equinox, you can walk to the next block over and get lunch at Coopersmith's Pub. They have your typical pub fare and they make usually have around 6-9 beer selections including seasonal/limited release. My favorite of their everyday line-up is probably the Albert Damm Bitter.

Hopefully that helps, instead of making things more complicated...{:>)

The Pub / Re: song title game
« on: August 12, 2012, 09:08:56 AM »
Moon Dance - Van Morrison

Pages: 1 ... 7 8 [9] 10 11