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Messages - hopfenundmalz

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9016
Ingredients / Re: Briess Cherry Smoked Malt
« on: December 04, 2009, 01:25:36 PM »
I smoked grain last year with applewood, and used that in a porter.

Results were very good, the apple smoke is sweeter smelling than beech smoke.

This fall I have smoked grains with beech, cherry, and pear.  Have not brewed with those, yet.

9017
Yeast and Fermentation / Re: Suggestions for 1450 Denny's Favorite
« on: December 04, 2009, 12:14:19 AM »
I have 2 APA's in process.  So I am leaning to a porter right now.  Thanks for the advice.

9018
Yeast and Fermentation / Suggestions for 1450 Denny's Favorite
« on: December 03, 2009, 01:55:29 AM »
I have a pack of the 1450 for Denny's Rye IPA.   Brewed this several times, but not with the recommended yeast.

Any suggestions for a smaller beer for the first beer, then use the yeast cake for the Rye IPA?

Anyone can comment, not just Denny!


9019
Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: December 03, 2009, 12:08:03 AM »
Cantillon, Drie Fontienen, De Cam a top notch.

Boon, Giradin, Hanssens, and Cuvee Rene can be good.  Haven't had the Oud Beersel in a while, and they have changed hands.

Rodenbach is good, as is LaFolie, and Petrus Oud Bruin for the Flanders Reds.  I can't forget Panil.

Goudenband was a good Brown, don't know if that is still in production.

A Berliner Weisse is a good drink on a hot day.

Geene King Strong Suffolk Ale is a classic.


9020
All Grain Brewing / Re: Lambics
« on: December 02, 2009, 03:42:54 AM »
The lambic producers do a turbid mash, to make a wort that is high in starches.  That is so the bugs and critters have things they can consume after the yeast is done.  They actually pull the thin part, boil, and return.  This denatures the enzymes to ensure low conversion.  I would have to pull some books out to check the temps, but it doesn't seem far off.

Forget most of what you know about brewing when you delve into lambics.  I mean this in the most possible good way.  ;D

If you ever get a chance, tour the Cantillon brewery.

9021
General Homebrew Discussion / Re: Another Water Report
« on: December 01, 2009, 09:43:28 PM »
I have often wondered how the brewers in Pilsen get conversion with their soft water?
Do they add some CaCl2? 

Anyone know?  Or is it overrated as Kai says?


9022
General Homebrew Discussion / Re: Another Water Report
« on: December 01, 2009, 01:46:34 PM »
Congradualtions on reproducing London water.

When I toured Fullers, they had a pallet stacked with of bags of gypsum.   Not to make plaster...

The brewers adjust their water, you need to think about what they are trying to achieve.

9023
All Grain Brewing / Re: Alpha Amylase
« on: November 29, 2009, 05:24:26 PM »
Do you use Promash or one of the other programs, such as Beersmith?

The reason that I ask is that Promash has its default set to Rager, and if you haven't changed it to Tinseth, you could be underestimating your IBU's.  Instead of 25 you could be getting 17-18 instead.  I know this for a fact.  The other programs appear to have Tinseth as the default.

The other thing to consider is more SO4, as some have said.  Jamil Z. recommends 7 grams in a 5 gallon batch, Brewing Classic Styles, if I remeber correctly.  This would be ~1.5 tsp for a 5 gallon batch.  The water in Pilsen is soft like yours, but in Germany it can be fairly hard in some places. 

9024
A Sculpin clone is on deck.

9025
General Homebrew Discussion / Re: The Blurred Lines Between Styles
« on: November 26, 2009, 01:57:26 PM »
That beer from 40 years ago was the first IPA I ever had.  Ballantines.

9026
General Homebrew Discussion / Re: The hoppiest beer in history?!
« on: November 26, 2009, 01:59:53 AM »
I have read of old British beers that used 10 lbs per barrel, which is slightly greater than 50 oz. per 10 gallons.

17 oz of cone hops in 10 gallons was soup as far as I was concerned.  50 is being brave, indeed.

9027
General Homebrew Discussion / Re: The Blurred Lines Between Styles
« on: November 26, 2009, 01:55:41 AM »
>It's gotten a bit ridiculous, I think, that American IPA's are typically pushing past 6% ABV and 60 IBUs.
This fall I brewed a British IPA that was 1.070, and was at 66 IBU's.  Based on a recipe for circa 1900 Whitbread IPA.

This will be aged for at least 6 months, then heavily dry hopped.  Can I still call it a British IPA?

9028
Extract/Partial Mash Brewing / Re: Should I being doing a full boil?
« on: November 25, 2009, 01:01:17 PM »
For burnt wort on a stove top use a fairly concentrated paste of Barkeepers Friend.  I have done this with success.

9029
Equipment and Software / Re: My simple carboy washer
« on: November 23, 2009, 05:28:29 PM »
I like this.  Can someone fill me in on where to get utility pumps, and what to look for?

9030
Beer Travel / Re: What are you're favorite online beer travel resources?
« on: November 23, 2009, 01:03:05 AM »
Kai - the link I posted before is by the same fellow who has this blog.

http://barclayperkins.blogspot.com/search?q=

This is one blog that I follow due to the amount of historic infromation, and the authors travels to Franconia.

I don't think I can drink that much for breakfast, though.

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