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Topics - flapjack

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1
All Grain Brewing / Mashing Methods
« on: October 26, 2010, 02:14:52 PM »
Does anyone have a good resource for the mashing methods that include detailed steps & explanations for each of them and also contains the best method to use for specific beer styles? I've found quite a bit online but nothing that really covers the methods in great detail. Thanks 

2
General Homebrew Discussion / Calculating IBUs
« on: August 13, 2010, 07:16:18 PM »
We have been shifting from developing our beer recipes on hopville to calculating them ourselves. Since we have been doing this we have been hitting our targets almost exactly but cant figure out if the IBUs are correct. We are working on a 5.5 gallon Belgian Dubbel recipe and according to Hopville the IBU's are 23.5, using 3 oz. Stryian Goldings 5.2AA, 1oz each at 60, 45 and 30. When calculating it on our own we are coming up with 52.684 IBUs using a HOP UTILIZATION(HU) of:
                    (oz x AA x HU)     / (final volume x 1.34 [constant # from Joy of Hombrewing?])
60min = 30% (1 x 5.4% x 30%) / (5.5 x 1.34) =  21.98
45min = 24% (1 x 5.4% x 24%) / (5.5 x 1.34) =  17.584
30min = 18% (1 x 5.4% x 18%) / (5.5 x 1.34) =  13.12
                                                                  =  52.684IBUs

What are we doing wrong?

3
Commercial Beer Reviews / STROH'S?
« on: August 13, 2010, 06:52:22 PM »
Just stopped by a new liquor store with my brother in Chicago & spotted Stroh's. We used to drink this in high school, about 20 years ago ???, but seemed to vanish off the market soon after. Had to pick up a 6 pack just for fun, not that great. Does anybody know what happened to them? is this a big comeback like Schlitz and others like them?

4
All Things Food / Soft Beer Pretzel
« on: August 13, 2010, 09:07:25 AM »
I had some leftover beer pizza dough and decided to experiment using it to make soft pretzels.

-I equally portioned the dough and rolled out each piece into long ropes
-shaped them into pretzel form, placed them on a greased sheet pan. refrigerated for 2 hours
-preheated the oven to 450F
-boiled 1 quart of water. slowly added 1/8 C of baking soda & 2 tsp salt
-dropped pretzel into water for 15-20 seconds on each side
-place on greased baking sheet, sprinkled with Red Hawaiian sea salt
-baked for 15 minutes

a little more airy inside than the traditionally denser pretzel but tasted great

5
Commercial Beer Reviews / Canned Microbrews
« on: August 11, 2010, 05:15:11 PM »
I have been noticing an increase in microbrew canned beers carried in Chicagoland bars lately. I especially like Ska Brewings Modus Hoperandi, its a delicious American IPA. Anyone else seeing this trend out there?

6
As I sit here drinking a can of Old Style it made me wonder...Why are there so many negative comments about these beers? Have we forgotten our roots? Or is it really crap beer? I know we weren't all drinking  Chimay Bleue right out of high school. I agree 100% that these beers don't touch a good micro or homebrew, but are they really that bad?

7
General Homebrew Discussion / Wheat Beer Maturity
« on: July 30, 2010, 09:00:46 AM »
We have brewed four wheat beers so far and have noticed a pattern. After primary and secondary fermentations we keg the wheat beers and for about two weeks the beer gradually improves and then for about a week the beer tastes excellent then it starts to decline. At the club we call it the Wheat Beer Bell Curve



Does anybody else experience this with wheat beers? Is it normal? We have not noticed this pattern to be as extreme with other beers.

8
All Things Food / Pale Ale battered fish and chips
« on: July 27, 2010, 07:24:48 PM »

Ingredients
   12 oz Pale Ale (I used a can of Point Cascade Pale Ale)
   1 1/2 cups Flour
   1/2 tsp Salt
   1 tsp chipotle powder
    - sift dry ingredients & mix in beer to form batter

   1/2 cup Flour to dredge fish and then dip into batter
    - fry in 375 degree oil until done

I served this with some baked sweet potato fries & used the leftover batter to fry some mushroom caps



9
Equipment and Software / Propane Burners
« on: June 13, 2010, 04:45:13 PM »
We are looking to buy a propane burner and are not sure what to go with. We currently use a 40qt pot and are doing 5-10 gallon all grain batches. Any advice on BTU's, PSI regulators, or better models not listed below? Thanks
 
our top 3 choices: we are trying to stay in the $60 range

Bayou Classic Propane Double Jet Burner
http://bayouclassicdepot.com/sp2-double-jet-propane-burner.htm

Bayou Classic Square High Pressure Propane Burner
http://bayouclassicdepot.com/sq14_propane_burner.htm

King Kooker
http://www.midwestsupplies.com/king-kooker.html

10
General Homebrew Discussion / Brewing a Small Beer?
« on: April 12, 2010, 02:42:54 PM »
We are brewing an Imperial Stout this weekend and wanted to try making a Small beer with the spent grains and was wondering if anyone had experience brewing Small beers and if an Imperial Stout would be an appropriate style to make one with?  Thanks

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