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Messages - yso191

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Beer Recipes / Re: Red X Saison
« on: August 25, 2016, 08:41:22 AM »
I've only brewed with Red X once in an Imperial IPA and didn't like it.  It tasted flabby (to use a wine term), under attenuated, and had that cherry flavor that clashed with the hops.  A friend of mine came over one day and said he really liked it - I sent it all home with him.

My grain bill:
11 lbs Red X Malt (12.0 SRM) 1 50.0 %
10 lbs Pilsner Malt (Rahr) (1.7 SRM) 45.5 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM)  4.5 %

I'm not a moderator but I cannot imagine why it would not be OK.  If they want to move it they can and will, without any demerits charged!

The Pub / Re: note to self
« on: August 20, 2016, 08:06:14 AM »
When opening a new bottle of sodium metabisulfite, there's no need to take a sniff.

Ha!  Another one:  No need to stick your head in the newly emptied fermenter to smell the hops.

Kegging and Bottling / Re: Anyone here keg drectly from a Speidel?
« on: August 18, 2016, 05:11:20 PM »
I use a silicone tube that fits perfectly.  It looks to be a 3/8 i.d..  here is how I transfer under CO2 pressure:

All Grain Brewing / Re: Trouble with hoppy beers
« on: August 15, 2016, 11:42:40 AM »
There is no indication of how many ounces of hops you are using for your flavor/aroma additions.  Also, how many gallons is the batch size?

My typical 5 gallon Pale Ale has 5 ounces of hops in the late additions and 5 ounces in the dry hop.

Not enough hops gets my vote too but 5oz dry hop in PA?!  That's pretty heavy handed, even for a hop junkie like me.  For PA in the vein of SNPA, I'd be around 2oz late and 2oz hop steep, no dry hop.  I consider more modern PA actually IPA and would bump up accordingly.

Yes, that is a personal preference thing.  For me the difference between an APA and an AIPA is bitterness.  I like just as much hop flavor and aroma in a Pale Ale as an IPA.  You should see the hopping I do for an Imperial IPA!  Yum!

All Grain Brewing / Re: Trouble with hoppy beers
« on: August 15, 2016, 06:38:50 AM »
There is no indication of how many ounces of hops you are using for your flavor/aroma additions.  Also, how many gallons is the batch size?

My typical 5 gallon Pale Ale has 5 ounces of hops in the late additions and 5 ounces in the dry hop.

General Homebrew Discussion / Re: Carboy overflowing with foam
« on: August 12, 2016, 11:53:23 PM »
This has happened to us all.  No problem.  If you can, rig a blowoff tube--something that will cap the top and a tube that will direct the foam into a container.  If you can't then put a bowl or something over the top so that when high krausen subsides it will prevent contamination by floaties.  Then just arrange towels to keep the mess at a minimum.

Regardless your batch isn't ruined.  Temperature control or a pre-employed blowoff tube will prevent this in the future.  The worst that will occur is if you are fermenting it too warm you will get fusel alcohols.  If you can age the beer a bit this will be minimized.

Bottom line: don't worry. Just manage the mess.

Beer Travel / Re: Yondering
« on: August 12, 2016, 09:07:31 AM »
I could meet you during the day today.  As it turns out we are babysitting the grandkids tonight so not available too long.  So if it works out, I could meet you around noon for a pint then head to BSG for a tour - it is 30 minutes South of Yakima, so the whole trip would take maybe 1.5-2 hours.

Let me know so I can get rolling on some other to-do's.

Jamil, the host of Brew Strong, tends to speak in absolutes as if he has the final word on all things home brew.  Kudos to him for having the confidence in his opinions, but I find it off-putting.

If there's one thing I've learned, it's that the more I know about beer, the more I need to know more about beer.

I listened for a while, but I just got tired of the endless Jr. High humor.

Beer Travel / Re: Yondering
« on: August 10, 2016, 06:47:23 PM »
   I haven't decided the route yet, I'm gonna do some map planning before I leave Bend this morning butat the moment I'm leaning towards going up to see the west side of St. Helens. Where after that is wherever the road takes me.
   FWIW, if you can get past the insanely arranged street layout this is one hell of a place for a beer tour. At last count I did 16 [I think] breweries in a day and a half - all on foot.

I haven't been down there in 10 years or so.  I need to do that.

It sounds like you may get into the Yakima area.  If you do, definitely stop at Bale Breaker Brewing which is just a mile off of Hwy 82.  Downtown Yakima is the Yakima Craft tap room (which serves a decent dinner), and just off of Yakima Ave is Hop Nation Brewing and Berchman's Brewery taproom.  Bale Breaker is not within walking distance of downtown but the others are right there.

If you do end up in Yakima, PM me in advance for my phone number and I will meet with you for a pint if I can!  Love to meet people from the forum.  Also if you are interested I can organize a tour of the BSG hop pelletizing facility as well.  I am there for a couple of days training the new lab tech.

Beer Travel / Re: Yondering
« on: August 10, 2016, 06:57:36 AM »
It may be too late -  I've been away from the computer for a couple of days.  If it is not, can you be more specific about your route?  There are some really good breweries to highlight for you, but not if they are 100 miles out of the way.

The Pub / Re: Whiskey
« on: August 08, 2016, 07:49:22 AM »
I've added one to my favorites list: Aberlour Scotch.  I picked it up at Costco for ~$40.  Very nice!  For me just the right level of peatiness - which is to say not much.

Beer Recipes / Re: Black IPA additions
« on: August 08, 2016, 07:45:13 AM »
Let us know the final recipe and how it turned out!

Beer Recipes / Re: Black IPA additions
« on: August 07, 2016, 09:15:47 PM »
I have only made one Black IPA.  And I have no experience with extract.  I will however chime in on the crystal malt.  That seems WAY too much.  In a five gallon IPA batch I either use none (most commonly) or about a half pound.  It is really easy to overdo crystal malt.

I understand you have ingredients left over, but that is not a good starting point for good beer.  Start with what flavor profile you are looking for.  Less is always more when discussing a grain bill.  The exception is for stouts.

Anyway that's what I think.

Please keep me in the loop.  I won't be attending, but would love to meet whoever is going to be there from the forum. 

I personally would recommend the Beer Shoppe, which is just about 4-5 blocks from the Sports Center on the same side of the street.  It has a greater and more interesting variety of beer on tap, as well as bottles.  Also a quieter venue.  But whatever, I'll meet you wherever y'all decide to go.

It gets pretty busy once the Hop School starts, if anyone is in Yakima the night before it would be ideal.  Just a thought!

Yeah, but SPORTS CENTER!!!!  What a crazy cool place!

True Denny.  If you want an energetic environment and a good beer selection that is the place.  If you want conversation and a better beer selection, the Beer Shoppe is it.  I like 'em both.  Plus if you're hungry the Sports Center has it in spades.

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