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Topics - ryang

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Not attached to AHS in any way, just thought that this is a good cause to help those who need it down in Texas due to the wildfires.
All profits will go to the Red Cross of Texas.

All Things Food / The Chemistry of Cheese
« on: May 16, 2011, 05:06:56 PM »
For anyone interested, there's an ACS webinar on the chemistry of cheese on Thursday afternoon.  Should be interesting.

The Pub / Rant: Belgium
« on: March 04, 2011, 04:03:47 PM »
The country is Belgium, beers(and other things) from there are Belgian.  They are Belgian beers brewed in Belgium.  Nouns and adjectives people. 

I'm sure I'm not the first...

Commercial Beer Reviews / 2011 SN Bigfoot
« on: January 26, 2011, 03:23:16 PM »
I eagerly await the release each year!! 

Picked up 2 sixpacks of the 2011 Bigfoot yesterday and split a 12oz with the wife.  Spectacular.  Sooo hoppy.  Sooo malty.  Absolutely beautiful beer -- deep mohagony red, light beige head, very good clarity.  Delectable aromas of rich sweet malt and pine/citrus/earthy hops.  Huge bitterness (90 ibu) from loads of chinook hops, yet still on the verge of very sweet from all the malt and 6* Plato finishing graivty(roughly 1.024)

I'd like to start collecting each year's edition and then do vertical tastings.

All Grain Brewing / partigyle with no boil sour?
« on: November 08, 2010, 02:34:49 PM »
I'm planning a partigyle type brew with a big saison (~1.090) with the 1st runnings.  I'd like to try an experiment with the second runnings using east coast yeast bugfarm IV.  Is there anything detrimental that would otherwise suggest to brew as usual and boil the second runnings?  Why is it that only berliner weiss's are no boil (at least that I've seen)?

Kegging and Bottling / Root beer and kegs
« on: November 04, 2010, 06:31:43 PM »
I've have seen so many warnings about putting root beer in a keg and then having to have that keg be a 'dedicated' root beer keg.  Has it not occured to anyone else that there is a reasonable chance that keg had root beer in it while it was a pop keg? 

Are these cautions the same as those who believe it is necessary to have 'dedicated' sour-beer carboys, tubing, etc?

Just seems silly to me.  Clean it well and I can't see why it won't work.

Beer Travel / Suffolk/Norfolk Virginia
« on: November 03, 2010, 08:26:47 PM »
All right, I'm going for the "push" method here.

My wife will be out there for two weeks for work starting next week.  I am flying to go out and hook up for one of the weekends with her.  We will be staying in Suffolk, and would like some recommendations on breweries/beer bars to hit up.  A combo great food/great beer would be, well..great. 

We pretty much have no exposure to east coast stuff, so we'll be hitting up some non-beer stuff too.  Any suggestions in that area are welcome.  Is there much exploring possibility in the Great Dismal Swamp?  I guess we have to go check out the giant Neptune statue on Virginia beach, and hit up the boardwalk.

She'll have a car with navigation aid.

Other Fermentables / Tepache
« on: November 03, 2010, 04:00:21 AM »
Just mixed up my first batch.  Giving credit where credit is do, I copied quite a bit of what was done by this guy:

Made a fermenter like his too:

My recipe (2.5gal):
2 pineapples chunked (with outer rind)
2lbs raw cane sugar
3 cinnamon sticks
6 cloves
enough water to fill up (shy of 2 gal)

I'm pretty excited to try this.  Just sounds incredibly refreshing.

I might post a picture if it does anything cool.

Extract/Partial Mash Brewing / Math check
« on: October 22, 2010, 06:34:31 PM »
I need to add 17 extract points to primary fermentation.  I currently have 6 gallons liquid at 1.063

by my math, I need to boil 2.7lbs dme (45ppg) in one quart water.  correct?

(378+X) / 6.25 = 80

142 / 45 = 2.71 lbs dme

Wood/Casks / Ballantine IPA and oak
« on: October 22, 2010, 05:40:07 PM »
Ok, so you "well seasoned" guys out there...  How much noticeable oak was present in the ballantine ipa?  I've gathered that their oak barrels were american oak (light to medium toast).  I don't have a barrel, but instead intend to use cubes.  I'm just trying to figure out how much to use.  I intend to age it at least 8 months, as they did originally with dry hops, hop oil, etc.

Thanks in advance.


General Homebrew Discussion / NHC 2011
« on: October 19, 2010, 05:24:13 PM »
June 16-18

perhaps I'm blind and this is posted somewhere else, but thought I'd point out the (obvious?) info

Beer Recipes / Date/Fig infused belgian dubbel
« on: October 12, 2010, 03:45:39 AM »
There was an interest in seeing this recipe in another thread, so I'll put it here.

8.5lb belgian pilsner (castle)
1.25lb wheat malt
14oz belgian aromatic
9oz munich malt
6oz caramunich II
5oz special b
5oz carapils
1lb dark belgian candi sugar syrup
.5oz nelson sauvin (11%aa) 60min
.25oz saaz (2.8%aa) 10min
4oz raisins 0min

Mash at 150 for 90 min

fig and date "sticky goo" added at end of boil:
0.5lb dried black mission figs
1.0lb dried and pitted medjool dates
3oz Flor de Cana 4yr rum
12 oz water
Blend all ingredients in food processor a few days in advance and put in fridge to bring flavors out.  Add at flameout on brew day.

Cool to 65 and pitch large amount of chimay yeast (wyeast 1214 or white labs 500)
Primary 2 weeks
Lager 5 weeks
Prime with 5oz corn sugar and half pack of safbrew s-33.

1.068 OG
1.010 FG

I love the fig, raisin, and rum flavors in traditional belgian dubbels, and what better way to "americanize" it?  More fig, raisin, and rum flavors!!

It really turned out great.  Not-over-the-top figgyness.  Not much noticeable date flavor.  Moderately low raisin character with a hint of rummy notes.  Quite effervescent - pleasant dancing on the tongue.  Brilliant clarity from lagering (you'll want to lager to get all the fig seeds to drop out).  Very smooth light alcohol warmth on the way down with a touch of a lingering sweetness - not cloying.

Now, to enter this as a dubbel?  fruit beer?  belgian specialty?  I'm thinking it still falls under a dubbel based on the tasting session with the style guidelines in front of me.

Other Fermentables / Pressing apples and yeast selection
« on: September 27, 2010, 09:10:51 PM »
I picked about 10 pounds of crabapples at my in-laws.  My town is having their annual "Cider Days" and they've got presses for use and apples for sale. 

My plan was to add crabapple juice to taste with other fresh pressed apples for some fermentation experimentation.

My question... should I press a mixture of apples or try just one variety?  I have really come to love honeycrisp, but having very little knowledge of cider leaves me with questions and uncertainty.  I like tart as opposed to overly sweet (which may be a downfall to only using honeycrsip  :-\   

All my previous ciders have been from what I would assume to be a mix (store bought organic pasturized cider).

What you veteran cider makers say?  Just use a mix of cheap apples and crabapple juice or what?

I'm planning on doing one big 5 gal batch along with 3 other 1 gallon batches.  That being said I have 3 yeast options: montrachet, lalvin 71b-1122, Lalvin 1116-K1V.  For sure one of the 1-gal batches will be fermented with german hefeweizen yeast.

What apples and which yeast should go in the 5 gal batch in your opinion? 

Beer Recipes / Imperial Saison IPA
« on: September 27, 2010, 03:35:39 PM »
I have a stoopid amount of hops in the freezer that I need (or maybe the right word is can...) to use and lots of belgian saison yeast (wyeast 3724)

why not, right?

my house saison is a very close approximation of Dave Levonian's saison.  Just bump up the grain amounts to get to about 1.090? 

I have no idea what the hops are besides that they are pellets and I have lots -- about 2lbs (multi-varietal)

Still add the coriander, grains o' paradise, and orange peel?  I don't see why not... most of the hops smell pretty citrusy and some flowery.  Figured might as well to still have the saison character come through, although maybe bump the amounts up to compensate for the massive hop additions?

I've been in an experimental mood lately... adding sour cherries and all kinds of bacteria to my ginger lime saison, brett-ing a portion of my date/fig infused dubbel, port-barrel sour blonde with raisins, etc.

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