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Messages - amh0001

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Well just to update this. My attempt at recreating my best beer failed. Unfortunately I think the yeast was old and stressed and it put out too many Belgian esters. Making taste like a Belgian. I bought the ingredients to try again! this time with fresh yeast.

APA 15 min extract boil with only mosaic hops

Beer Recipes / What is your best session beer recipe?
« on: December 28, 2012, 12:02:39 AM »
Lately I've been working a lot and session beers are really appealing to me. I like to be able to drink one or two and not feel it at all in the morning.

My favorite has is O'flannagins stout! It came out to about 4.2% abv and very tasty.

So what are your favorite session beers recipes?

Trying my first time at re-pitching yeast from a bitter to a dark mild. Bitter is tasting good and almost honey like out of the primary. hmm

General Homebrew Discussion / Re: Christmas Presents
« on: December 25, 2012, 07:26:56 PM »
I also got Yeast by JZ/White. And designing great beers by Ray. TY wifey!

Commercial Beer Reviews / Re: Blue Moon's Proximity
« on: December 22, 2012, 09:57:40 PM »
I had this at the California Beer festival. The wife liked it, but I wasn't too fond of it. I would have liked them beer and wine separately, but not together.

Good luck on making something similar. I could see a chocolaty stout and a red wine hint going really well together...mmm

I currently brew 2.5 or 3 gallon BIAB batches. One of my biggest questions is about yeast. With the lower volume and with checking MrMalty I generally can pitch one tube/pack of yeast into the wort.

My question is tho. If I have this yeast sitting in the fridge for a couple months and/or they have been packaged a couple months before I receive it, Am I missing out by not making a starter to ensure the yeast is at its optimum health.

I generally do not enjoying having to make a yeast starter, but I wonder for the sake of healthy yeast, even in a smaller batch, am I not making the best beer?

I have heard JZ talk about how he will make smaller batches like a mild or ordinary bitter to grow up some even healthier yeast for his next batch. He says usually the 3rd batch is noticeably better then the first.

I was thinking about brewing a bitter and then washing/repitching into a porter, but I have never washed and harvested yeast. I dont mind paying the extra couple bucks for a new vial/pack as long as its not that big of a deal.


After everything so dark, sweet, high AVC from the hoildays, I am going to brew Jamil's Ordinary bitter.

General Homebrew Discussion / Re: Cold Steeping Dark Grains
« on: December 18, 2012, 04:08:46 PM »

Gordon Biersch or Gordon Strong?  I think you meant Gordon Strong.  If that is the case, I suggest you read his book. ;D

Haha! I was driving to work shortly after posting this and BAM! I thought "Oh crap its Gordon Strong not Bierch...hope no one notices"  :P

I recently bought his book, and have been thumbing through it.

General Homebrew Discussion / Re: Cold Steeping Dark Grains
« on: December 18, 2012, 03:48:25 AM »
I have heard Gordon Biersch does this and I was really curious about this too. Looking forward to hearing about others experiences!

All Grain Brewing / Re: BIAB efficiency
« on: December 18, 2012, 03:45:17 AM »
I have have done BIAB for about 10-15 batches now. I have my own mill so my crush is always the same. I have seen anywhere from 64-81% efficiency. I think it is important to squeeze the bag. I have had no problems with tannin this way. I think the large swing in efficiency is some what do to adjuncts. For instance I had lower efficiency with a 50% wheat beer.

I also measure my PH with strips, but I can barely tell where its at. It seems like orange is from 4-6 PH lol. Maybe I need some different strips.

Wow guys,

These are great replies. I find it interesting that the best beers seem to be the biggest/aged.

I just tapped the keg of O'flanagain's stout I brewed. Its good, but I think it will become better with some age. Also, my Patersbier has yet to take off... I know it hasent been that long, but I would rather have a shorter lag phase. Well see!


Hello all!

Before I get into a bit of a story here. I want to know: What was the best homebrew beer you have ever made and why!?


I have brewed approximately 40 batch of homebrew and I am on a quest to replicate the best homebrew I ever made. I think mine has a lot to do with personal taste but it was Patersbier all grain kit from NB. This is funny because I dont really care for belgians. But this beer didnt have that phenolic flavor.

I just finished my brew day and this will be the 4th time I've brewed it. The first time it was awesome (the best) except not all the bottles carbed up. Second time it was way too Belgiany, third time I tried using US-05 and it was less flavorful than a Coors Light. I am a little worried this time around because my yeast packs were pretty old (May) so I made a starter, but didnt see any activity in it before I pitched. (I brew 2.5g batches so I dont usually make a starter).

Anyways wish me luck, and What is the best Homebrew you have ever made?


Yeast and Fermentation / Re: Fermentation Temperature wih WLP028
« on: December 14, 2012, 04:10:14 PM »
I dont have any experience with brewing strong scotch ale, or using WLP028 but here are my 2 cents for what its worth.

First off put a blow off tube on the sucker. Its gonna go nuts. Second I would probably start the fermentation in the cold closet and keep on eye on it. If it takes off then wait till fermentation peeks then move it to the next warmer spot as it finishes up. Last let when its slowed down move it to the warmest spot to let it clean up.

My reasons for this is you do not want any solvent like hot alcohols dominating your beer, and I dont know how much esters that yeast strain will put out.

I would recommend keeping an eye on this beer because with such a big beer your going to want to make sure it attenuates. If fermentation starts to slow your going to have to warm it up.

Hope it comes out killer!


General Homebrew Discussion / Results of my first beer competition
« on: December 08, 2012, 11:44:42 PM »
Hello all. I entered my first beer competition (because of this site!). It was Jamil's brown porter. I had 5 entries in my category and placed 3rd winning me a metal. I'm quite happy with my results. The judge on this score sheet won at least 2 golds in the other categories he entered. I thought the reviews were spot on, and it blew me away that he knew I need to mash higher, because I know my mash temp was too low for this batch. I am going to be enter another competition with the judges input and try again (I am actually brewing a stout as I write this!).


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