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Messages - ryang

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General Homebrew Discussion / Re: Your Homebrew Name
« on: August 16, 2010, 02:53:51 PM »
Oh My Gab Brewery

My last name is Gab pronounced like Gob.  I also play with themes like the Gabfather...

Yeast and Fermentation / Re: Wyeast 1214 dud?
« on: August 13, 2010, 06:27:38 PM »
The shop you bought it from should replace it tho regardless.
Yeah, take it back and get a new one.  Even if you don't have the packaging let them know, but in the future if it doesn't swell in the pack just return it.  I'm pretty sure Wyeast gives them credit for unexpired packs that don't swell.

ok, good to know.  Thanks for all your input.  I'll stop by after work today and see what they can do for me.  Maybe I'll just have to get a couple packages since I'm brewing tonight.

Yeast and Fermentation / Wyeast 1214 dud?
« on: August 13, 2010, 02:56:43 PM »
Went to the lhbs and picked up ingredients for my belgian dubbel.  They didn't have WL500, so I opted for the wyeast 1214 since that's thought to be the chimay(ish) strain.  Got home, smacked it, shook it up.  A few hours go by, no swelling.  Hmm, that's odd.  Made a starter anyway, figuring surely it would be fine.  15 hours later, no sign of starter activity.  3oz dme in 1qt water.  1/4 tsp wyeast nutrient.  Cooled to 65 and pitched yeast. 

Standard practice on making the starter.  Is this a phantom?  A dud?  Should I pitch the decanted starter anyway?  Pick up a new smack pack?

I can't say that I've seen such a wyeast product.  I've been happy with both white labs and wyeast in the past.

edit:  date on package was June 10.  I've had older...

The Pub / Re: What is the worst beer you have ever tasted?
« on: August 13, 2010, 01:38:39 PM »
a pale ale I made with hops I found growing along the creek.  

it was my house pale ale 'recipe' if you will with these forsaken hops sub'd in.

My dad put it best when he described it as licking the floor of a dirty tire shop.

Extract/Partial Mash Brewing / Re: Sour ales
« on: August 12, 2010, 03:09:15 PM »
that's a long time to wait for just a gallon...

just sayin, it's probably worth it to do a bigger batch.  it would be interesting to see what the actual time difference is though between doing 5 gal sour and 1 gal sour.  I'm not so sure it would be much different. :-\

brewing a dubbel on fri (hopefully).  gonna have .5lb of figs and 1lb of dates.  We shall see what it turns out like.  I'm pretty excited.

Also gotta keep my saison happy at 80F...

Sniffing sour airlocks too...

That is a good price.  Most of the shops around here (Denver) are at about $7.

Brewing on Monday.  It's hot enough in the house these days that I think it's time for my annual saison (fermented ~85F).
Bottling a belgian wit.
Oaking a sour belgian "brown" (not brown at all! -- one pound of dark candi sugar rocks did hardly anything!  I was only really hoping to get a bit of color out of them, but nope.  Just a golden color rather than pale straw.)

Extract/Partial Mash Brewing / Re: What's this going to be?
« on: August 04, 2010, 02:58:17 PM »
O.G. is sitting at 1.090. Barleywine? Should I use champagne yeast in a secondary fermenter, or will my Ale yeast live through the alcohol content?

I don't think you should use champagne yeast in secondary.  Your ale yeast should be fine.  Like was previously mentioned, the FG is likely to be a bit high anyway so I'd say that as far as your ale yeast takes you is how far it's gonna get.

If you are concerned that the yeast you have won't take it down, I'd recommend Wyeast 1728 scottish ale.  I like to use that on really big beers to take the FG down where other strains crap out.  Anything before champagne yeast as far as I'm concerned.

As far as what it is?  Kinanik's infamous creature?

Beer Travel / Re: Road trip! (Beer in KS, CO, UT, CA, NV)
« on: August 03, 2010, 10:55:53 PM »

Speaking of pit stops on I-70, there's a truly great brewpub in Hays, KS. No idea how they do it, but they keep something like 10-12 beers on tap.

I go through Hay's a couple times a year but somehow always manage to show up at Gella's when they are closed.  I know their oatmeal stout has done very well at GABF the past few years.  Everything I've heard of them are good things.

Lots of places here in CO.
Up in Steamboat, Mahogany Ridge is hit or miss.  Been there and had great beer, and the next time was stinky beer.

Colorado Cans (that I can think of)--
New Belgium-Ft Collins
Oskar Blues-Longmont(their production facility)
Breckenridge-Denver(their production facility)

probably more that I'm missing

not too far out of the way from Dry Dock is Strange Brew at ~ I25/colfax.  Tiny little place cranking out some pretty tasty beers on a 1 barrel system.  The cherry stout is great.

Avery's barrel room is wonderful.

Have fun!

Beer Travel / Re: Beer in France
« on: August 03, 2010, 10:43:32 PM »
academie de la biere is a nice stop in central paris.  large selection of belgians and french beers.  if the barkeep feels you have a knowledge and appreciation for beer, she'll talk to you.

Commercial Beer Reviews / Re: Avery Black Tot
« on: August 03, 2010, 09:45:36 PM »
mmm... I had that one out of the conditioning tank.  Darn good beer.

Events / Re: Homebrewer opens Brewery!
« on: August 03, 2010, 09:43:58 PM »
My wife, father-in-law, and I were down there a couple weekends ago and it was a really nice place with some quite tasty beer.  We had a sampler and then each got a pint.  Myself: IPA, wife: pale ale, father-in-law: amber.  Give their root beer a try too!!  The wife and I are root beer snobs and theirs was quite enjoyable.

Definitely way better than the first brewery we stopped at that day (starts with an F and ends in alcon).  Not a good beer situation there.

Elk Mountain is worth a visit.  ;)

All Grain Brewing / Re: Yesterday's brew morning b4 werk
« on: July 30, 2010, 07:20:29 PM »
what time did you have to get up for that?  did you already have all your water measured out?

I don't mind brewing after work when I've got everything ready to go.  I'm a morning person, but I don't know about getting up at 3am and getting to work by 7:30...

I've brewed starting at 6am before, but on the weekend.

After work today, I'm brewing a belgian brown (w/ belgian strong 1388) which will then be innoculated with roselare (and probably a few bottle cultures) then dosed with port-infused oak and aging a long time.  Can't wait to try it in 3 years...

wow, one of my smoothest brew sessions to date.  started at 4:30, was in bed by 9:30, watched a movie and got 4 loads of laundry done.  my wife was impressed!

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