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Messages - jeffy

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1726
Ingredients / Re: Dry Hopping with Cacao Nibs
« on: June 09, 2012, 08:45:19 AM »
Anyone ever dry hopped with cacoa nibs?  I brewed 10 gallons of my stout a couple weeks ago, one of the recipes called for coffee and cacoa nibs in the boil, but I honestly didn't want 10 gallons of a coffee stout, so I held the coffee and nibs out.

I'm shooting for a nice coffee stout.  Will the nibs give me a coffee aroma/flavor if I dry hop with them?  I have 4 oz of them.  Or should I just dry hop with coffee and save the nibs for something else?
Four ounces of nibs in five gallons of stout is good.  I have been told to remove them after five days because they start to make some odd bitter flavors, but I have never experienced that myself.  They give more chocolate flavor and aroma than coffee flavor and aroma.

1727
Beer Travel / Re: Asheville
« on: June 07, 2012, 05:28:15 AM »
My wife and I took a long weekend for our anniversary and stayed in Asheville at the Downtown Inn and Suites.  This is a fairly old hotel, the people were friendly and the rooms were clean, but the best part is it is right downtown with free parking.  Less than a block away are Thirsty Monk and the Green Man pub.  Down the street is Asheville Brewing Co., then French Broad is a short walk from there.  I had the oyster stout at the Lobster Trap, brewed on the same kinda sabco system I have.
It's a nice beer town and they seem happy to have everything local for sale.  I'd go back.

1728
Other Fermentables / Re: Mojito Mead?
« on: June 06, 2012, 06:00:31 PM »
Here is a note from Joe Peters.  I had tasted his mojito mead in a best of show round at a competition and really, really liked it, so I asked for the recipe.  I am pretty sure he's OK with my sharing it.
"The recipe was 15 lbs. of honey (I used wildflower), 4gals. Of water, 3/4 cup fresh squeezed lime juice (the recipe called for key lime juice but I used Persian limes which I think gave it a more pronounced and tart lime flavor), 1/2 oz. pectic enzyme, 2.5 oz. tartaric acid, 2 oz. yeast nutrient and one smack pack of Wyeast sweet mead yeast.

I heated the water to 180 degrees and stirred in the honey and lime juice. I let it sit for about 20 minutes, chilled it and racked it into a carboy with the pectic enzyme, tartaric acid and yeast nutrient. I stopped the fermentation at 1.028 or so but I think it crept down a few more points than that.

When I made the mead, it was supposed to be a mojito mead so I racked it onto about 4 oz. of bruised mint leaves after the fermentation was complete. Unfortunately, I racked it off the mint leaves a bit too early and it never had quite enough mint character. After 1.5 - 2 years, the mint character had disappeared pretty much completely so I started entering it as a lime melomel."

1729
All Things Food / Re: growing pineapples
« on: June 06, 2012, 05:49:15 PM »
The avocados that you can sprout and grow from store-bought fruit don't do well even in Central Florida's climate.  The trees tend to freeze in temps under 40F.  Besides, as punatic says, they take considerable more work to become fruit-producing.
My fruit-bearing avocado is the hardier variety, but still is nerve-wracking in mid Winter when the blossoms are full and the temp drops below 40.

1730
General Homebrew Discussion / Re: UPS returned my box of NHC beer
« on: June 06, 2012, 05:29:50 PM »
UPS inspected your box?  WTF?
I know that the post office has laws against shipping alcohol, but for ups it is just policy.  Why should they care?

1731
Other Fermentables / Re: Mojito Mead?
« on: June 06, 2012, 02:10:34 PM »
I have seen some posts under search format in regards to Joe P's Mojito Mead?, but cannot seem to find a recipe for it.  Looking for some help.  Thanks in advance!
This should get you close:
One gallon of orange blossom honey, about a cup of fresh lime juice and water to make 5 gallons.  Ferment with sweet mead yeast (although I usually use ale yeast with my version).  Add mint in the "secondary" to taste.

Cool!  How much mint would you recommend adding in the secondary?  Thanks!
Don't know, I didn't put any in mine.....Maybe blatz can weigh in on this.  If not, I have the recipe notes at home and can post later.

1732
Other Fermentables / Re: Mojito Mead?
« on: June 06, 2012, 09:58:54 AM »
I have seen some posts under search format in regards to Joe P's Mojito Mead?, but cannot seem to find a recipe for it.  Looking for some help.  Thanks in advance!
This should get you close:
One gallon of orange blossom honey, about a cup of fresh lime juice and water to make 5 gallons.  Ferment with sweet mead yeast (although I usually use ale yeast with my version).  Add mint in the "secondary" to taste.

1733
All Grain Brewing / Re: FauxPils Faceoff
« on: June 02, 2012, 09:30:06 AM »
Ok, I'll keep the triangle test. Each of you will receive a total of three bottles, randomly selected, of unique combinations of bottles marked with circles, triangles, squares, or stars.
I sent you my address yesterday.  I will most likely sit down with another judge and fill out bjcp score sheets on them.  I will be happy to send you some of my beer back in return.

1734
No brewing.  Just got into Asheville for a long weekend.  AND it's Asheville Beer Week!

1735
The Pub / Re: Just sayin
« on: June 01, 2012, 04:30:36 AM »
I refuse to say "Ply-knee" for this reason. Talked with Vinnie about it once and he shook his head saying he knew now, but didn't know then.
Hey!  Me too!  He gave me that "it's too late now" look.....

1736
The Pub / Re: new planet?
« on: May 31, 2012, 12:25:42 PM »

1737
Going Pro / Re: Typical brewers salary?
« on: May 31, 2012, 11:12:50 AM »
I'd say that in brewing it's the customers who pretty much have creative control.  You can try something creative, but if they don't buy it, they'll dictate what you create.

Well said, Denny.

I think that's the biggest difference in the creative aspects of pro vs home brewing. At home, you create for you. At work, you create for your patrons.

You may not like kolsch, witbier, or irish stout... but if thats what sells, thats gotta be 1st priority.

Unless you are an arrogant bastard. ;)

1738
Events / Re: pre conference events
« on: May 31, 2012, 11:10:06 AM »
By the way, has anybody heard anything new from the bjcp, regarding the Wednesday seminar or the judging assignments? 
I emailed Ted H last week and have not heard back.

1739
All Grain Brewing / Re: Efficiency and Recipe Design
« on: May 31, 2012, 08:42:09 AM »
Back to the premise of the question, that lower efficiency leads to better malt character, I can't claim to have any firsthand experience with this.  But I worked with a pro brewer who said for his competition brews, he preferred to quit sparging when the runoff drops to about 7 P (1.028), which is a good bit higher than the 1.010 minimum rule of thumb.  He said this would provide a better malt character.  This is consistent with some who say that no-sparge methods provide the same benefit.  Whether these assertions are true or not, they are claiming, essentially, that better malt character results from not oversparging.  This is related to efficiency.  By sparging less, the efficiency is most definitely lower than it would be compared to sparging fully.  But, the efficiency loss is due to the sparge, not due to the crush.  I would think you'd want to crush as you normally do (unless you find that your fine crush is shredding your husks too much).
Did this brewer top off with water before the boil or brew the batch to a higher gravity?

1740
All Things Food / Re: Growing food - The Garden Thread
« on: May 29, 2012, 06:05:24 PM »
We had the first one tonight, one that had fallen a bit prematurely.  It was very nice.

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