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Messages - ryang

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Equipment and Software / Re: Anyone Need a Fridge Thermostat?
« on: July 29, 2010, 09:28:11 AM »
got 3 of these... planning ahead.

thanks for the link

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...

Beer Recipes / Re: IPA recipe help
« on: July 27, 2010, 09:45:53 AM »
Recipe looks like a solid, tasty ipa.

only thing i might consider doing would be to either increase dry hop time or have a couple different dry hop timeframes
ie dry hop .5oz simcoe, 1oz amarillo days 1-5,
.5oz simcoe, 1oz amarillo days 3-8

something along those lines.  I've had great success doing that with my ipa's.

no necessary changes though.  like I said, it looks quite tasty.

Good Luck!

Beer Recipes / Re: My latest IPA
« on: June 23, 2010, 03:07:32 PM »
Columbus it is then!

I've already made this IPA, so could I dry-hop with columbus in the keg?

Absolutely!  I've dry hopped several different beers w/ columbus and it's great.  I would recommend 1oz plus at least 2 more ounces other stuff

I have done this exact experiment.  I brewed a somewhat bigger than normal oatmeal stout (1.075) and after primary split off into 3 1-gallon jugs and bottled the other two gallons.  All oak cubes were American oak medium toast.  All 1-gallon jugs were bottle conditioned w/ 0.75oz corn sugar.  All 1-gallon jugs sat on the liquor soaked oak for just shy of 4 months.

The first 1-gallon jug was "bourbon barrel".  1oz Ancient Age KY bourbon whiskey w/ 0.5oz oak cubes (oak and bourbon soaked for 2 weeks prior to adding to beer).  Final gravity 1.017

The second 1-gallon jug was "Port Barrel".  1oz Tawny Port (wanted more nutty than fruity) with 0.5oz oak cubes (oak and port soaked for 2 weeks prior to adding to beer).  Final gravity 1.016

The last 1-gallon jug was "Rum Barrel".  1oz Meyers Dark Rum with 0.5oz oak cubes (oak and rum soaked for 2 weeks prior to adding to beer.  Final gravity 1.015

It was a great experiment to really see what the different liquors do to the finished beer.  In my opinion, and the general consensus was that the bourbon was the best, then rum, then port.  Even the tawny port lent a bit too fruity flavors for the stout.  The rum really put a lot of raisin flavor through which went surprisingly well with the stout, but the bourbon went very well together with the stout.  All had a present but not overwhelming amount of oak.  Just about right in my book for oakiness.  I would encourage you to just take a leap and try it out.  It really is amazing to see what the base beer transforms into after having it condition on various liquors.


no brewing plans, just bottling an irish red and an oktoberfest that's been lagering for about 8 weeks.  I think I might add the cherries to my lambic as well to officially turn it into a kriek

Wasn't able to brew on big brew day so I brewed two batches on the 30th.  My first lambic (will become a kriek) and my 2nd Anniversary beer - Dirty Hound Irish Red (brewed it for our wedding and our first). 

Bottling my oktoberfest soon, and drinking my delicious dopplebock and baltic porter now

Yeast and Fermentation / Re: 041 Pacific Ale
« on: May 03, 2010, 09:32:29 PM »
I've only used it once... on an american wheat

It was a strong fermenter.  I did not make a starter and it was done in about 3 days (1.055 OG to 1.010 @ 65*F)

It pulled everything down too.  I had an extremely clear beer after about 3 weeks in the bottle.

For what it's worth, that's my input.  Pretty clean strain from my experience.  Not much fruitiness or other esters (which I was hoping for some at least)

General Homebrew Discussion / Re: Any membership promotions coming up?
« on: April 29, 2010, 04:18:11 PM »
Awesome, this is a great incentive for renewing for me.  I was just considering purchasing this book.  Another book coming to my developing library.

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