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Messages - mihalybaci

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136
The Pub / Re: song title game
« on: August 08, 2012, 11:59:27 AM »
New Soul - Yael Naim

137
The Pub / Re: song title game
« on: August 07, 2012, 07:11:14 PM »

138
General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 06, 2012, 07:52:47 AM »
As a fairly new judge, could you spell out what is to be looked for when you hear the farmhouse term used?  My own weak idea is that it will be "rustic" in the sense that it will be fruity with possibly some earthy notes.  I'd suppose it would also typically be lower ABV although obviously a Baltic porter doesn't fit this characteristic.  Any help with descriptors would be appreciated.  Also what commercial beers might be good examples?  And is farmhouse ale most like a saison or a biere de garde?

If someone described a beer as "farmhouse", I would definitely be looking for yeast characteristics similar to those in saisons, or maybe biere de garde, fruity/spicy esters/phenols. Though the strength of those characteristics could range from low to high, depending on the style, but in any case they should definitely be noticeable.

139
General Homebrew Discussion / Re: Using the term "farmhouse"
« on: August 06, 2012, 07:23:40 AM »
The BJCP style guidelines list "Belgian Stout" under 16E (Belgian specialty), so if your beer has a definite Belgian character to it then it could certainly fit there. But depending on how the beer actually tastes, 23. Specialty might be a better fit.

140
The Pub / Re: song title game
« on: August 03, 2012, 10:03:20 AM »
Fire and Rain - James Taylor

141
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: August 01, 2012, 10:22:48 AM »
Seems like the overall recommendation (aside from a starter) would be to use some sort of yeast nutrient. A few of you have mentioned using Wyeast's brand, is this just a personal preference or is it superior to say, White Labs Servomyces?

Also, thanks again for the replies, this has been an enlightening thread.

142
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: July 31, 2012, 03:04:53 PM »
I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I've seen this method suggested for helping to lower the FG in stronger beers where the yeast become sluggish, but I haven't tried it. Does it work?

143
Events / Re: GABF Tix problem...?
« on: July 31, 2012, 12:28:13 PM »
Has anyone notice how many 1st kit members there are here in this thread? Looks like a lot of new members joined just to get tickets.

All it really means is that they've never used the forums before and are trying to figure out what the heck happened this morning.

144
Events / Re: GABF Tix problem...?
« on: July 31, 2012, 09:30:18 AM »
Me and my brother are buying separately and we both have the problem. He's got through to the customer service rep, but I just get a busy signal......

145
Yeast and Fermentation / Re: Sugar and yeast nutrient
« on: July 31, 2012, 08:41:59 AM »
The tap water here is pretty good and really soft (not sure about trace minerals though), so I don't use any kind of filtration or water conditioners. I haven't noticed any fermentation issues in the past, and the only yeast nutrient I have is diammonium phosphate, which I assume doesn't include other trace nutrients. I did attempt to make a gluten-free golden strong a while back using sorghum extract from my HB store and sugar that turned out really "cidery". Though I've attributed it to not pitching enough healthy yeast or (less likely) something with the sorghum syrup. This time around I have a 1 gallon glass jug to make an even larger starter, so hopefully that will help.

146
Yeast and Fermentation / Sugar and yeast nutrient
« on: July 31, 2012, 08:10:35 AM »
I'm planning on making 5 gallons of Belgian golden strong ale soon (OG ~ 1.082) with the current recipe sitting at 24% plain sugar. I'm planning on making a large starter, but with such a high percentage of sugar I was wondering how much of what kind of yeast nutrient would be best to ensure a good fermentation? Or do I even need to add nutrient?

Thanks.

147
Yeast and Fermentation / Re: Flanders Red fermentation
« on: July 25, 2012, 10:52:24 AM »
As I recall, the book "Wild Brews" suggests not racking the beer at all for either lambic or Flanders reds to give the Brett something to eat over the course of the 1 - 2 year fermentation. My latest attempt scored pretty well in a recent competition and I just pitched a pack of Wyeast Roselare blend right at the beginning and let it go. After 15 months I racked it, not to get rid of the yeast, but because I wanted to clear out that carboy for a different beer and I wanted to add some heavy toast oak chips for the last 7 months.

148
Beer Recipes / Re: Golden Belgian-Style Recipe
« on: July 19, 2012, 10:08:45 AM »
Depending on what flavors you want from the yeast I would go with White Labs WLP570 or Wyeast 1388, both of which are (supposedly) from Duvel, or White Labs WLP545 from Huyghe (Delirium Tremens).

149
The Pub / Re: "Homebrewers" (insert eyeroll)
« on: July 17, 2012, 08:36:22 AM »
I've been keeping my eyes on this post for a few days, and it is definitely interesting to see the responses. To me, this whole idea can (should?) be broken down into two different kinds of criticisms, style and off-flavors. One of my favorite beer styles Strong Scotch ale, I just love 'em. I've had a lot of Scotch ales where I can definitely smell and taste peat-smoked malt, and I don't like it. Peat in Scotch whisky? Awesome, Laphroaig is outstanding, but I think peat smoke muddies the intense malt sweetness that I love so much in Scotch ale. Would I ever go up to a commercial brewer and say, "You know, you shouldn't add peated malt to your scotch ale"? Absolutely not, because I know my tastes don't suit everyone. On the other hand, if I could taste rubbing alcohol in a Scotch ale, that's a different question and maybe something needs to be said. But I still don't know if I would say anything because the pros who brewed probably have more experience tasting beer than I do, so maybe they already know something went wrong with their fermentation.

Under the right circumstances, "that guy" could be helpful in recognizing fatal flaws in beer that may have gone unnoticed, but "that guy" could also become a nuisance by describing "flaws" in a beer that simply reflect personal tastes. Stone's Arrogant Bastard proudly states "You will not like this beer", and I'm sure a lot of people don't, but the recipe isn't going to change.

150
Ingredients / Re: Caramelized sugar
« on: July 04, 2012, 08:28:27 AM »
 I haven't really brewed with vanilla, but two vanilla beans seems like it would be too strong. Maybe it would be better to use a good vanilla extract (I think America's Test Kitchen rated McCormick Vanilla Extract as their top supermarket choice) and add it in doses until you get the flavor you like.

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