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Messages - yso191

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106
Beer Recipes / Re: Cascadian Dark Ales
« on: January 09, 2015, 09:48:36 AM »
No, I don't think they clash.  I made one last Summer using a standard IPA grain bill with the addition of Blackprinz.   Flavor/Aroma hops were Centennial, Amarillo, Citra.  I did a 100% Brett fermentation though.

It was OK.  Nothing wrong with it, it was just too subdued in the flavor/aroma area for my tastes.  If I do it again, (Brett or not) I will pump up the hops.

107
The Pub / Re: stop drinking for a month
« on: January 08, 2015, 11:21:44 AM »
I usually give up alcohol for Lent, so for 6 weeks.

My typical intake is 4 nights a week I'll have 2 beers, occasionally a third.  On my Friday I'll bump that to 3-6.  Usually 6 = an irresistible sleeping pill.

108
The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 07, 2015, 11:46:37 PM »
Two words: culinary science.  But beer is way cooler than rigatoni.  Make it once, share it for a month.  That and the future.  My next beer is always my best beer.

109
Commercial Beer Reviews / Re: Sierra Nevada HopHunter
« on: January 07, 2015, 11:05:00 AM »
Very interesting.  This actually occurred to me when I visited one of the mentioned mint extraction facilities here.  I wonder though what the difference is between this method and the CO2 extraction method.  Regardless it will be interesting to taste!

110
Commercial Beer Reviews / Re: my favorite Belgian breweries
« on: January 07, 2015, 07:44:13 AM »
I nominate homoeccentricus to be the official supplier of Belgian beers to the AHA forum participants.

We have a deal! The first bottle is free!

Oh happy day!

No one tell me he's teasing for a couple of hours please.

111
The Pub / Re: Another day in paradise
« on: January 06, 2015, 06:48:08 PM »
Love it.

112
Commercial Beer Reviews / Re: my favorite Belgian breweries
« on: January 06, 2015, 03:48:54 PM »
I nominate homoeccentricus to be the official supplier of Belgian beers to the AHA forum participants.

113
The Pub / Re: Jim Koch has a problem....
« on: January 06, 2015, 03:43:23 PM »
You know what's funny?  I'll almost never buy a Dogfish Head beer because of the opposite reason: I think they try way too hard to be on the cutting edge with new innovative 'beers.'  Now obviously this is just my personal perspective but you just don't have to release to all of America every hair-brained idea for weird adjuncts.  I'm all for experimenting, but wow.  What's next, an authentic Middle Eastern beer brewed with camel spit?

Sam Adams makes excellent beer - but nothing that I am ever hankering for.  But a LOT of people do enjoy their beers.  I think SA will continue to be a gateway beer for people moving away from bland lagers to craft beer. 

So yeah, something in the middle is what I like, like what Deschutes does, or Ninkasi, or Stone, or Sierra Nevada, or...

114
Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 06, 2015, 12:49:01 PM »
I originally wanted to go with Denny's Favorite for yeast but I think it's alcohol tolerance is too low for this beer.

Not at all.  That's what I use for the Old Stoner recipe I posted.

Well that is why I originally wanted to go with it - I love the viscosity it produces.  But then I saw on Wyeast's web site that alcohol tolerance was 10%.  But now looking back at your recipe I see that you have a higher OG than my recipe.  So assuming that I'm pushing the comfort zone of the yeast, are there any tips other than the usual: ~2 minutes of pure O2, raising temperature after the first couple of days, and longer than usual fermentation time?

115
The Pub / Re: Newly unemployed and want to brew
« on: January 05, 2015, 10:17:40 PM »
Last 3 guys that came in and asked if they could volunteer I ended up hiring after anywhere between 2 days and 3 weeks. It's a great way to get your foot in the door. Especially if you are a good worker.

I've asked three local breweries (out of 4) to volunteer doing whatever.  Nothing.  I even showered.   :-\


116
Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 05, 2015, 07:04:58 PM »
OK here is where I'm coming up with as a synthesis of my sources, with the goal of brewing something in the ballpark of Hog Heaven:


Leviathan    American Barleywine (19 C)

Batch Size: 6.25 gal

20 lbs Maris Otter  90.9 %
1 lbs British Crystal (55.0 SRM)  4.5 %
1 lbs Cara Munich I (90.0 SRM)  4.5 %
3.00 oz Magnum [14.00 %] - Boil 60.0 min  92.8 IBUs
1.50 oz Amarillo [8.50 %] - Boil 0.0 min  0.0 IBUs
1.50 oz Centennial [10.00 %] - Boil 0.0 min  0.0 IBUs
1.00 oz Simcoe [13.00 %] - Boil 0.0 min  0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
2.50 oz Centennial [10.00 %] - Dry Hop 5.0 Days 0.0 IBUs
1.50 oz Amarillo [8.50 %] - Dry Hop 5.0 Days 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days 0.0 IBUs

Est Original Gravity: 1.099 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 10.7 %
Bitterness: 92.8 IBUs

I originally wanted to go with Denny's Favorite for yeast but I think it's alcohol tolerance is too low for this beer.

117
Kegging and Bottling / Re: CO2 set up
« on: January 05, 2015, 05:26:27 PM »
I agree with Steve.

118
Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 05, 2015, 12:08:51 PM »
Thank you!

119
Beer Recipes / Re: Thoughts on a barley wine... Need advice
« on: January 05, 2015, 09:55:51 AM »
If I may take this thread a few degrees off...

I have never brewed a Barleywine, but drinking Avery's Hog Heaven recently has me wanting to.  So given the above counsel regarding an English BW, how would the grain bill be adjusted for an American BW?  Or would it? 

In particular the thing I loved about Hog Heaven is the wonderful hop flavors which were in my opinion the perfect compliment to this style.

120
Equipment and Software / Re: New Kettle Quality
« on: January 03, 2015, 11:19:26 AM »
I'm considering sending it back, looks sloppy to me and unfinished even though it's mid range priced.

That's what I'd do.  Even if they assure you it's normal for them, to me it wouldn't be good enough.

+1   

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