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Messages - flapjack

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General Homebrew Discussion / Calculating IBUs
« on: August 14, 2010, 02:16:18 AM »
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?

Commercial Beer Reviews / STROH'S?
« on: August 14, 2010, 01:52:22 AM »
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?

The Pub / Re: What is the worst beer you have ever tasted?
« on: August 13, 2010, 09:27:27 PM »
Any skunk beer: Corona, bottled Heineken.....(mentioned above many times)

Any beer that's improperly served at a bar. Through dirty lines, old beer, poor temps......

We attempted to brew a German Pilsner, one of our first club homebrews, the result was some sort of toxic beverage that tasted like formaldehyde. Because of that we now over-sanitize everything. 

All Things Food / Re: Soft Beer Pretzel
« on: August 13, 2010, 09:15:17 PM »
Thanks Denny! I will definitely try Jeffs recipe next

All Things Food / Re: Pale Ale battered fish and chips
« on: August 13, 2010, 09:09:11 PM »

OP, tell us about the sweet potato fries?  How hot?  How long?  Tossed in oil and baked?

Gordon, I lightly tossed them in some vegetable oil & added some salt and pepper. I baked them at 375F. Not sure of the exact time, but must have been a little too long,  the ones on the outer edge of the pan were slightly charred and inedible but the ones on the inside were perfect. you're right they are a tough one to bake properly.

All Things Food / Soft Beer Pretzel
« on: August 13, 2010, 04:07:25 PM »
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

Commercial Beer Reviews / Canned Microbrews
« on: August 12, 2010, 12:15:11 AM »
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?

Beer Travel / Re: Chicago beer spots
« on: August 09, 2010, 04:18:23 PM »
I would also have to add Two Brothers Brewery/Tap House 30 miles west of the city. A little bit of a hike from downtown & can be  hard to find

I agree that Three Floyds is a must visit & Flossmoor is great(kicked my bachelor party off there)

If staying in the city Piece, Revolution, Map Room & Goose Island is the way to go.

Not brewing anything but going to develop a Belgian Dubbel recipe this weekend

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?

I was just in downtown Naperville and passed Front Street Cantina and they where advertising Victoria Beer aggressively, hopefully they still have it. Good luck

Front Street Cantina Naperville "Thanks to all who came out this weekend and help us kick off Victoria beer on draft. It was a huge success!" ...

All Things Food / Re: Pale Ale battered fish and chips
« on: August 05, 2010, 01:24:47 AM »
Awww, you had that oil heated up and everything.....and you baked the fries?

nicneufeld I thought the same exact thing but then guilt set in and I had to make at least one thing on the plate semi-healthy

General Homebrew Discussion / Wheat Beer Maturity
« on: July 30, 2010, 04:00:46 PM »
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.

General Homebrew Discussion / Re: Longest Brewday? Latest Brewday?
« on: July 29, 2010, 03:32:38 AM »
Our longest brew day so far was when we made a 5 gallon batch of Russian Imperial Stout and decided to make a small beer out of the spent grains. Our system was in its early stages, using an electric stove top which took forever to bring water to a boil and an ice water bath to cool the wort. The total brew time was about 13.5 hours. 

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