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Messages - jeffy

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1996
FL / Re: Learn to Homebrew Day, 2011
« on: October 19, 2011, 05:58:50 AM »
You forgot to answer the 5 Ws.
I'm pretty sure he's in W. Palm Beach, Fl.

1997
That sounds like some fantastic mead....congratulations.  But how do I find that recipe?

 :-[
Add four gallons of hot water to one gallon of honey (I used orange blossom and palm) and 16 ounces of fresh key lime juice.  Ferment with the yeast of your choosing.  I used Thames Valley ale yeast.  Force carbonate and add a small handful of freshly picked lemon grass (heated in the toaster oven to kill off any stray bad things).

1998
Wood/Casks / Re: Advice on barrels
« on: October 18, 2011, 03:13:30 PM »
Heat is not much of an issue for flavors if you have already fermented the beer before putting it into the bbl.  They have warehouses of whiskey in barns in Kentucky, aging for years.
I learned the trick about adding water to the top of an upturned bbl while touring a distillery in Denver.  They said it worked just fine to keep the barrel hydrated.

1999
Wood/Casks / Re: Advice on barrels
« on: October 17, 2011, 04:47:48 PM »
Best not to fill it with water, camden tablet or not.  You'll lose too much character. 
Set the barrel on it's end and pour some water onto the top of it, where it can collect and keep the wood from drying out.  Keep it inside, out of the sun if you can.  It should be fine for a few weeks.

2000
Ingredients / Re: Home smoked malt
« on: October 17, 2011, 03:11:31 PM »
This is actually a pretty tough question to answer, because 1) everybody has a different perception of smoke intensity, 2) every system allows a different level of smoke penetration and 3) it is difficult to judge the smoke intensity of the final product with just the malt.  That said, the flavors of porter work very well with smoked malt.  This style can handle much more smoke flavor and aroma than, say, a lighter beer like smoked weizen. 
My smoker uses cold smoke and I have the malt fully enclosed with the smoke billowing through it for about 45 minutes to an hour.  I do moisten it with a distilled water spritzer, but I'm not sure how much difference that makes.  I do not think that it needs the suggested one week rest if using cold smoke, but find that it is probably a good idea to rest it if you had some heat with the smoking process.
The last three smoked porters I smoked the malt for (two of which were for a microbrewery) used 20% smoked malt and they have plenty of smoke for most people.
Let us know how it turns out.  Chipotle peppers work real good in a smoked porter too.

2001
Thanks, guys.
Now if I can get my beer mojo back I'll be happy.  I had six out of nine beers score over 35 points, four go to the second round and they got zero medals this time. 
Maybe I should be reading Grdon's book.....

2002
The key lime mead I made last December that blatz, Gordon, tschmidlin and I were talking about a while back didn't score as well in the last competition - good score (35 points) but no cigar.  So I added a bit of lemon grass to it and entered it at the Commander SAAZ competition in Coco Beach.  It evidently was better this way, 'cause it took first in the category and went on to take best of show for mead and cider.  The senior judge on that panel said it was the best dry mead he'd ever had.

So I'm pretty happy about that. ;D

2003
All Things Food / Re: Boiled Peanuts
« on: October 16, 2011, 11:05:22 AM »
I found some green peanuts at the Maku'u farmers market around the corner from my home.  $5/lb or $9 for a #2 bag.  I almost bit the bullet and bought a bag, except the vendor/farmer, a Filipino women insisted on lecturing me in pigin that there is no such thing as green peanuts, "Peanuts no green!  Peanuts brown!  Peanuts ALWAYS brown.  No green peanuts...  Why you say peanuts green?  Peanuts never green.  Peanuts always brown! You silly you think peanuts green, ha, ha, ha..."

I finally handed the bag back and said, "No thank you.  If you want to sell peanuts at $4.50 a pound you need to work on your sales pitch."

Sometimes the South seems a million miles away...

Sounds similar to the wet- vs. fresh-hop dialog.

2004
The Pub / Re: 12 Extremely Disappointing Facts About Popular Music
« on: October 14, 2011, 03:07:30 PM »

2005
Homebrew Competitions / Re: Ingredients/technique for entries
« on: October 13, 2011, 05:36:22 PM »
Most competitions have gone away from that over the years and only ask for a recipe if it is a winner for publishing or to be brewed commercially.  The judges are probably not going to see any of that information.  They'll be told what style your beer is supposed to be and if it has some sort of specialty about it, what that specialty is.  In other words if it's a fruit beer, they will need to know what kind of fruit it is, but there is no need for them to see the recipe.  They will be judging the beer according to the style in which it is entered, not by the recipe.

2006
Ingredients / Re: Chipotle
« on: October 13, 2011, 05:22:11 PM »
I brewed a smoked porter earlier this week, some of which I'd like to add some chipotle to.

My question is - should I make a tincture with vodka and add the chipotle goodness that way, or should I just 'dry chipotle' in secondary.

Oh, and any advice on how much to use would be appreciated.
I add peppers to the secondary just by themselves and sometimes to the keg in a tea ball or hop bag.  It may be best to start with just one chipotle in 5 gallons and check it in a couple days for heat and flavor.  If it is not intense enough you can add more, but it is very difficult to go the other way.
By the way a smoked porter is perfect for pepper additions.  What kind of smoke?  What style of Porter?

2007
Czech Pils.  First lager.  Probably could have chosen an easier style, but I figure what the heck.
Ya know, 20 years ago I figured if I could make a clean European Lager, I could make anything.  It took several tries, but the effort and educational experiences were worth the effort.  The resources are much better these days, so I'm sure you'll be fine.

2008
Equipment and Software / Re: Immersion chiller: buying vs. making
« on: October 13, 2011, 11:43:58 AM »
what are your thoughts on soldering shorter pieces of pipe to make a long one? Will the solder joint cause a sanitation issue? Thanks again for your time and responses!

I made mine out of hard copper pipe (think water pipes in your house) so mine's square with about 25 soldered corners and there's been absolutely no sanitation issues in over 30 batches.  Making a square spiral was sort of challenging but it worked.  It's only about 30 feet total but it cools the wort down well.  I put it in the wort for the last 15 mins and it's been fine.

I would like to see a picture of that if you would/could.

2009
The Pub / beer trading
« on: October 12, 2011, 06:22:38 PM »

2010
no brewing.  drilling more holes in my new Blichmann Boilermakers on Saturday though  8)  then some quality control  ;D

Judging at Commander SAAZ in Coco Beach Saturday.  Aren't you going to be there, blatz?

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