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Messages - jeffy

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1
General Homebrew Discussion / Re: Wishful thinking
« on: January 15, 2018, 10:24:49 PM »
I did a cereal decoction mash with some corn for a Classic American Pils and the residue in the pot tasted delicious, although it was a bit stick-to-your-teeth husky.

2
General Homebrew Discussion / Re: Pelican hits a dinger again
« on: January 13, 2018, 02:33:35 PM »
Who puts gin into barrels to begin with anyway?  Gin is all about the botanicals and not about aging.

I am going to be doing it very soon! In fact maybe next month as I am about to distill Yellowhammer's first gin. And why not put some in a barrel? ;)
There was one in that link that Denny posted, Herno, that was aged for a short time in Juniper wood casks.  How cool is that?

3
General Homebrew Discussion / Re: Pelican hits a dinger again
« on: January 12, 2018, 07:31:14 PM »
Who puts gin into barrels to begin with anyway?  Gin is all about the botanicals and not about aging.

https://www.thespiritsbusiness.com/2014/07/top-10-barrel-aged-gins/

Cool.  I am going to look for some Ransom Old Tom.

4
General Homebrew Discussion / Re: Pelican hits a dinger again
« on: January 12, 2018, 04:43:57 PM »
Who puts gin into barrels to begin with anyway?  Gin is all about the botanicals and not about aging.

5
If you are in the Los Angeles area, missed my talk on "The Dinosaur in My Beer" at HomebrewCon, and are the odd sort who wants to hear about the paleontology of beer & brewing, I'll be giving a 20 minute riff on the topic at Nerd Nite Los Angeles this Thursday evening. More info here: https://andybrews.com/2018/01/07/speaking-at-nerd-nite-los-angeles-thursday/
I heard this talk last year at HBC and found it very entertaining.

6
General Homebrew Discussion / Re: black and tan question
« on: January 07, 2018, 07:35:38 PM »
Thanks for reporting! Very interesting to have some experimental insight.  Just a shame you had to sully a perfectly good Sam's Oatmeal along the way!

Actually that proved to be one of the better combinations I've tried. The issue with the regular Yuengling Black and Tan for me is that it's a mix of their Porter and "Premium Beer", which is basically a typical American "meh" pilsner. I find their Lager to be an much better choice, even in the Sam Smith's you could pick out it's character. Most light lagers just tend to get lost in a stout or porter.

This is correct about the Yuengling Black and Tan.  It is 68% Lager and 32% Porter, per the retired Tampa brewmaster.

7
Extract/Partial Mash Brewing / Re: 10 Gallon batches
« on: January 05, 2018, 12:38:58 AM »
From experience with other forums this is the type of post usually generated by a potential spammer.  They typically come back and add spam links later

Sent from my SM-J327P using Tapatalk

My thoughts exactly when I read these this morning.  I decided to see what else showed up before mentioning it.

Paul

My thought was that English is not this person’s first language.

8
Ingredients / Re: Question about first wort hopping.
« on: December 30, 2017, 05:35:29 PM »
I stopped doing first worth hopping this year because of a conscious decision to skim off the scum that comes up with the initial boil.  I decided that there are possibly bad flavors in the scum by the look of it.  You can’t do FWH and skim unless you have the hops in a bag or something.  It is my feeling that my beers generally taste better as a result.

9
Kegging and Bottling / Re: Bottling and corking kegged beer for competition
« on: December 26, 2017, 10:41:23 PM »
So I am thinking about entering my first home-brew competition and I am debating on how I should get my beer to the competition. All the beer I make is kegged and in the past I have bottled it from the keg in 325ml wine bottles and then corked it. The beer I have done this with was usually drank within a week and it seemed to hold the competition just fine. This competition is 6 weeks out. Should I submit my beer in the corked bottles? If so, how soon before the competition do you think it would be safe to do so and have it still hold its carbonation? Or, is there another method you would suggest? Thanks!
First check the rules of the upcoming competition.  You may find that corked bottles are not allowed.  If so, transfer into cold bottles for capping close to the cut-off date.  A beer gun or something similar will help cut down on oxygen imgress.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 25, 2017, 02:46:29 PM »
Munich Dunkel and some cookies my daughter and son made for Santa. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
And quite a nice trophy as well!

11
Beer Recipes / Re: When to add orange peel
« on: December 24, 2017, 09:22:35 PM »
I’m not sure it’s candied. It looked like this: http://shop.greatfermentations.com/product/sweet-orange-peel-1-oz/beer-brewing-herbs-spices


Sent from my iPad using Tapatalk
Yeah, I think it’s sweet as opposed to bitter and not candied.
I also seem to recall that bitter orange peel was used less for citrus flavor and more for bitterness before the advent of hops.  Coriander added the citrus flavor.  Witbiers have morphed over time, but may have historically used orange peel in the boil.  These days it’s usually a late addition for citrus flavor and aroma.
I find that boiled orange peel has a rotten fruit flavor.

12
All Grain Brewing / Re: Beta Glucan Rest for rye malt
« on: December 21, 2017, 08:48:24 PM »
Four out of the last five beers I made used 20% rye malt.  I did not do any extra rests and did not have any issues lautering.  I use 1.5 quarts per gallon and rest at 148 slowly ramping up to 170F on an old modified Brew Magic system.

13
General Homebrew Discussion / Re: Molded clumps in my grain sack
« on: December 20, 2017, 02:54:39 PM »
Malt and grain are covered with all sorts of bacteria and mold. It's foolish to think that the problem is fixed by throwing out that sack and buying another.

I'm guessing that the sack had a few drops of water fall on it and that's all it takes to enable organisms to take off and grow. I would remove those clumps and use as normal. However, I'd make sure that the malt is still crisp and flavorful. If the grains have become soggy or stale tasting, then it's ruined and out it goes.
I agree with Martin.  It doesn't take much moisture to make moldy clumps, but if the rest of the grain is soft I would toss it.

14
The Pub / Re: Whiskey
« on: December 17, 2017, 07:55:21 PM »
I was in a small boutique-type store on Friday and they had not only a bottle of Sazerac rye but also some Weller Antique.  I know I over-paid by $5 - $8 per bottle (based on the other bottle prices they had) but I haven't found either of these anywhere in something near a year.  Poured a small glass of the Weller last night and was underwhelmed at this price point (one bottle was $32 and one $38, not sure which).  I remember buying the Antique for around $20 or maybe slightly under.  A great deal at that price point, but around here you can't find anything Weller for anything reasonable.  Even VOB is allocated these days.

Also had a couple glasses of Town Branch at a party on Friday.  I would not buy this whiskey and would probably turn it down if offered.  I did not enjoy it.  Something weird in the finish.  IMO, at lot of the smaller craft distilleries are turning out stuff with a similar weird finish.  Maybe the whiskey is too young?  I don't know.
I am not a big fan of Sazerac rye, too hot for me.  We just spent the weekend in NOLA and had Sazeracs at the original bar at the Roosevelt hotel.  The presentation and atmosphere were nice, but I think I make a better one at home.  I did pick up a bottle of Herbsaint to bring back though and I like it better than the absinthe we have.  I bought a bottle of Crown Royal Northern Harvest Rye yesterday and will try it out with the Herbsaint later.

15
All Grain Brewing / Re: Brain fart American Amber Hefeweizen
« on: December 16, 2017, 01:05:57 PM »
Word has it that AMERICAN Hefe yeast is essentially a Kolsch yeast, and you wouldn't have had any bananana nor clove even if you pitched correctly.  I've used WhiteLabs American Hefe yeast, and the beers turn out like Widmer or Pyramid.

You can ferment both cool and you'll still have 2 nice beers.  Nothing wrong with dry hopping as planned.  You may actually find it to be a happy accident.
This is exactly what I was thinking.

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