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Messages - ryang

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Since I wasn't able to get to my saison with ginger and lime (zest and leaves) with some orval brett last weekend, I'm brewing it today after work. 

While doing that, I am going to bottle my fig and date dubbel, as well as my house saison.  It's gonna be a busy night.  The wife approved all and will be out of the house so she won't get mad at my messes. ;D

Zymurgy / Thanks Zymurgy
« on: August 22, 2010, 08:37:27 PM »
I was thrilled to see my homebrew label on page 10. 

Definitely a double-take.  My wife had to restrain me after seeing that.  I was excited to see something of mine in my favorite magazine.

Thanks Zymurgy!! ;D

Yeast and Fermentation / Re: Wyeast 1214 dud?
« on: August 22, 2010, 08:29:45 PM »

I've always gotten prompt replies from them.  Do you remember who you emailed there?

Therein lies the problem most likely.  I just used the generic 'Contact Us' email link.

Not too concerned, just curious about these kind of things.

Ingredients / Re: Chinook hops
« on: August 20, 2010, 02:28:28 PM »
I've not brewed an english ipa, but some looking around reveals they are widely used as a bittering hop.  Understandable with its very clean but sharp bitterness... (the first two recipes are strikingly similar!!)

Ingredients / Re: Chinook hops
« on: August 20, 2010, 02:19:37 PM »
Russian River Blind Pig IPA is said to use Chinook for bittering, so you could search for a recipe of that one.

My clone recipe doesn't use chinook, nor did I find info on that it did, at least when I was looking at that stuff (albeit it was almost 2 years ago)

Extract/Partial Mash Brewing / Re: pumpkin ale questions
« on: August 20, 2010, 10:14:10 AM »

Events / GABF (a different sort of thread)
« on: August 19, 2010, 08:21:11 AM »
There's a lot of topics about tickets and such, but just curious what you all do for GABF as far as tasting.  What is your gameplan?  This will only be my third year (but I've gone every year that I have been legally able to).

My first was a total crapshoot.  I was completely un-prepared.  I had no gameplan and came out with a notebook of illegible scribbles. 

Last year was a success.  I pinpointed certain breweries/brews I wanted to try and came out a winner with 127 checkmarks.

I don't know what I want to do this year.  I want to hit up some favorites that I don't have access to, but other than that I'm not sure if I want to go by style, breweries, whatever.

So, what gameplan do you all have??

Yeast and Fermentation / Re: Wyeast 1214 dud?
« on: August 19, 2010, 07:40:57 AM »
To bring this back to life...

I emailed wyeast last week on the 13th.  No response.  If you've ever tried contacting them, has it been successful?  I was just curious to know if there was a problem with the batch or just an isolated incident.  Nada.  I'm not looking to be compensated (since the hb shop already did that), just curious.

That being said, the homebrew shop was very nice and gave me a new smackpack for free even though I didn't have the package(granted it was the same guy working as when I got the yeast 2 days prior and I'm in there quite often).  Smacked that one and swelled up within 30min.  Got a vial of WL500 though just in case.  Pitched everything (the new smackpack, the vial, and the decanted starter) and my dubbel is finishing up and smelling wonderful.  The figs and dates really accentuate the belgian aromatic, dark munich, and special B.

In the process of building my dual stir-plate, so hopefully I'll get that finished up.  Also got to get the fridge hooked up with the controller I got.  Lots of small things to do...

Depending on where my dubbel sits, I'll need to do something with that.  My house saison too.

If all that goes well, I'll brew a majorvices inspired lime saison on Tuesday after work.

Sniffing sour airlocks... 

Extract/Partial Mash Brewing / Re: molasses in homebrew?
« on: August 19, 2010, 06:42:58 AM »
I have used 1/2lb in a few batches, and besides color, didn't get much from adding it.  It was very hard to find the molasses flavor.  That being said, they were in pretty 'robust' flavored brews. 

If you are really looking to get a strong molasses flavor, try using a bit more... maybe around a pound.  Experimentation...

I've used brer rabbit

Beer Recipes / Re: Newbie dark pseudo-bock
« on: August 18, 2010, 07:46:01 AM »
Substituting the lager yeast with ale yeast will not be a problem.  The only thing that seems wrong to me is your only hop addition at 10min.  With only 20g, I would imagine that is for a 60 min addition.  If you are going for a bock-esque ale, there should only be a tinge of hop balance in the back end of things, not really any flavor or aroma of hops.  Try it out, experiment, and drink up.

Yeast and Fermentation / Re: Brett Flavor from Wyeast 3724
« on: August 17, 2010, 07:28:19 AM »
In my last saison I got that too.  I attributed it to the environment that it was in and the fact that it was there for quite some time.  The flavor grew little by little over time but even at its peak you really had to search for it.

I am currently brewing an exact replica (or at least to the best of my ability) to see what turns out of it.  We'll see if my hypothesis is correct.

Yeast and Fermentation / Re: WY 3711 ROCKS!
« on: August 16, 2010, 11:21:22 AM »
have any of you tried the 3711 and 3724 side by side? 

Yeah.  3724 seems more estery and 3711 more phenolic.

interesting.  maybe I'll do a 10 gal and split fermentation with 3711 and 3724.  I suppose that's the only way I can find out for myself and my preferences.

Thanks for the input folks.

A couple that haven't been mentioned: Upslope and Asher.  I've been wanting to try those out.  Just haven't got up to Boulder (at least for beer) in a few weeks.

Yeast and Fermentation / Re: WY 3711 ROCKS!
« on: August 16, 2010, 08:04:06 AM »
have any of you tried the 3711 and 3724 side by side? 

I really love the fruity tartness that I get from 3724.  I have only used 3711 in a cider (which was delicious by the way).  That being said, I have two more saisons planned this summer, and I was planning on 3724 but I don't get the kind of attenuation you've got with the 3711, which would be nice.

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