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Messages - jeffy

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1
Not when added to the boil. Although, IIRC, it really didn't do too much for the "haze" thing either. The haze in witibiers really come mostly from the yeast hanging around in suspension.
Actually the haze in German Wheat beers is from yeast, the haze in Belgian Witbiers is from starch.

2
Equipment and Software / Re: Grain mills
« on: Today at 10:47:01 AM »
JSP adjustable in my brewery, also.
According to my notes, I have used it since January, 1993 on batch #22.  I am now on batch #359.

3
I am enjoying another of Morticai's beers.  This one is marked "2 year and 1 year mixed ferment aged in oak".
It poured with little to no head, has a medium copper or dark gold color and is very clear.  Almost no legs or foam.
Aroma is honey and herbal, like an Indian spice, similar to coriander, but hard to pinpoint.
Oak is very apparent in the initial sip, then it kind of reminds me of the flavor of cream soda - not so much the sweetness as much as a honey/birch flavor.  It has a light sour finish, more lactic than acetic, not puckering, but leaving a little slickness in the finish.
More CO2 would definitely change this beer for the better - I think he transferred this from a keg and may have lost some carbonation in the process.
As I said, I am enjoying this beer and I think it would be fantastic with more CO2.

4
Events / Re: Skipping the banquet at HomebewCon
« on: May 22, 2016, 07:29:12 AM »
I would definitely go back to Minneapolis mostly because last time I barely got off campus.  When the conference is out in the suburbs it's hard to get out and see what the area has to offer.

5
I am going to bring a CAP to Club Night that I split the batch into two, half with 34/70 and half with 2308.  You can try them side by side.

6
General Homebrew Discussion / Re: Beer dumb phase
« on: May 17, 2016, 03:57:24 PM »
In the keg at refrigerated temps, most of the conditioning activity is yeast flocculating out and proteins coagulating and then settling out.  Since a keg draws from the bottom, you might be getting an excessive amount of both after a week or two of sitting.  This could be the "dumb" flavor... I'd call it murky or muddled.


This ^^  It's why (for most beers) I like to speed up the sedimentation/clearing process by fining.
Yeah, me too.  Clear beer tastes better.

7
Events / Re: Skipping the banquet at HomebewCon
« on: May 17, 2016, 12:49:59 PM »
This will make 17 for me and the only disappointing food was in Philly.  Even then, the dessert was delicious.

It's funny how people always want to sit with people from their home area.  Here you are, some of you from the other side of the country, seeing people you only see once a year and yet you sit with people from your neighborhood?

8
Drinking Jeffy's Coffee Imperial Porter.  I liked the original plenty good, this variant is even better. 

Aroma: all the dark chocolate from the imperial porter, plus a nice dark roast coffee compliment. 

Appearance: second verse, same as the first - dark brown with ruby highlights in the sun.  Persistent tan head lasts throughout.   

Flavor: less sweetness than the original.  Dark chocolate is still there, but with the added bonus of coffee.  As I type this I have already drained my glass.  What a great beer!

Mouthfeel: medium body as opposed to the full body of the original.  Higher attenuation no doubt, but spot on for drinkability. 

Overall impression: no campfire needed for this beer - I'd drink this any day, any time.  Awesome beverage, I'm so glad to have participated in this swap!  I just finished brewing a Cream Ale a few minutes ago and this beer really hit the spot!  Thanks Jeff!

Thanks.  I had more than a couple people recognize a green pepper flavor and aroma in this beer when presented at a recent club meeting.  I (and a lot of other folks) don't get that.  I like this version and am glad you do I too.
Plus, the photo is awesome.  Maybe one day I will learn how to post a photo......

9
Maybe it is different on an iPad, but double clicking does not get me any choices of links, only the one that does not seem to be successful so far.
Evidently Tapatalk has a lot of different versions.  If I go with that, which one should I use?  I mean, obviously not golf or whatever, but I don't see one specifically for our hobby.

10

This is not a test.  This is the real thing.
I cannot find a "direct" link.  It really should have copied and pasted into the frame, but no.
I will look into Tapatalk.

11
So, I am attempting to use photobucket for pictures and have in the past been able to paste the location between the img's of the photo mona lisa icon, but not so anymore.  What is everyone else using?

12
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I am enjoying another of the commercial beers that Morticai sent.  This one is an American Sour with Cherries, a collaboration with Pink Boots Society, brewed at Hogback Mountain.
It pours with a big slightly pink mostly white head that fades quickly, but still leaves nice lacework.  The beer has a bit of chill haze - it seems to clear up in the glass and on the second pour as I am drinking.  It has a pretty pink color.
Aromas are very light, with no real sourness or cherries - my wife says, "honey on toast".
Flavor is very tart, I think mostly from the cherries, but has some added complexity from the fermentation.  Cherry flavor is low as is the bready malt contribution.  Finish is dry and tart.  Medium-thin body, smooth CO2 and a puckering finish.
This is a very refreshing beer. 
I wonder if Pink Boots made this same beer all over the country or if they changed it up in different breweries?  I may have seen a version of it somewhere else.
Thanks, Morticai!

13
I am finally having the first of Morticai's homebrews, the 2015 Maple Barleywine.
He also sent some homemade maple syrup, so we made savory French toast for dinner, with sliced French bread, cherry wood smoked bacon and some poblano peppers in the mix.  Mmmm, good....
The beer poured with little to no head, but left persistent lacework in the glass, so it wasn't highly carbonated, but had enough CO2 to offset some of the sweetness.
It was a bit cloudy, amber colored.
Maple aroma and flavor was light, but I would expect that since it is a highly fermentable sugar.
This was a very full bodied beer with a strong malt sweetness (mostly caramel with some dark bread flavor) and a noticible alcohol warmth.  It had a significant hop flavor - not citrusy, but more spicy, and a sweet and bitter finish.
Overall impression was of a very fresh American Barleywine and it accompanied the French toast well.
I am looking forward to comparing it to the other version he sent, the 2012 edition.
This was a very big beer, with strong but clean alcohol flavors, high hop flavor and bitterness and strong malt flavor.  Again, I am really looking forward to the older version to see how it aged.

14
General Homebrew Discussion / Re: Portland search
« on: May 10, 2016, 08:51:29 AM »
Breakside. Up towards there is mcmenamins Kennedy school. Not great beer but one of the coolest bars I've ever been too. Other than that, Horse Brass, and Apex. 50 beers on tap and most of them are fantastic!


Sent from my iPhone using Tapatalk
I like McMennamins as well.  We have stayed at four, but like the Kennedy school best.
Ecliptic Brewing had very good beers.  They are across the river - you'd probably need a car.

edited to correct the brewery name

15
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The first of Mort's beer-swap beers.  So malty it reminds me of pumpernickel.

Trying to post pictures makes me feel like an idiot.
This would be a photo of Queen City Brewery's Munich Dunkel, from Burlington, Vt.
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I give up.  20 minutes is too much time and I have a beer to enjoy.


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