Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - jeffy

Pages: 1 ... 137 138 [139] 140 141 ... 214
2071
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/2 Edition
« on: September 04, 2011, 08:02:14 AM »
Mashed in a Rye IPA at 8:45 this morning.  Hopping with warrier, columbus and cascades.  I plan to split the batch, five gallons with US 05 and five with Ardennes yeast. 

2072
The Pub / Re: Changes
« on: September 03, 2011, 12:56:35 PM »
Sounds pretty interesting, Mark.  Thanks for the update.  You mentioned a large territory in your post, will you be in my neck of the woods?  Do you go into the big chain stores or just mom and pop stores? 

2073
All Grain Brewing / Re: First AG, water volume questions
« on: September 03, 2011, 06:47:55 AM »
Why not measure how much six gallons is in the kettle and mark it.  Sparge until it's a little higher than that to be safe.  I don't think I have ever calculated the amount of water, but I don't batch sparge, so I guess it is not as critical.  What I understand Denny does is run off the first batch, measure how much more wort is needed to top up the kettle and add that same amount of water to the mash.

2074
Yeast and Fermentation / Re: Attenuation
« on: September 02, 2011, 12:37:14 PM »
Yes to the above, but also you mentioned that you did not oxygenate.  Next time make sure to aerate the cooled wort well for better yeast growth.

2075
Ingredients / Re: Setting up a hop yard
« on: September 02, 2011, 06:55:33 AM »
At a hop seminar at NHC last year, they recommended the less heat the better.  Hops evidently lose a lot of the acids with anything over 105F (from memory).  Here's a link to a paragraph on that from Gorst Valley Hops web site:
http://www.gorstvalleyhops.com/processing.php

2076
All Things Food / Re: Poblanos
« on: September 01, 2011, 07:08:45 PM »
They are great to use in pepper beers.  Plenty of flavor and aroma and just a slight touch of heat.  I roast mine and remove the char prior to adding in the keg or at the end of fermentation.  (Note that I didn't say "secondary?")  Three or so for 5 gallons, usually best in a not-so-bitter style of beer.

Care to post a recipe? Never had or brewed a pepper beer. Love peppers and love beer, would like to give it a go...
My house poblano beer is a strong witbier with peppers added in the keg.  50% pils malt, 40% wheat (the most recent used flaked wheat) and 10% flaked oats.  Mash low (149F), low IBU's, maybe 15 using Cascades, at knock out add citrus peel, Indian coriander and a touch of chamomile.  After fermentation add three torched and peeled poblanos and if you want a bit more heat, maybe a half a habanero in five gallons.
I know this is fairly vague, but I change this every time I make it and it always turns out nice.

2077
Commercial Beer Reviews / Re: Sam Adams Octoberfest 2011
« on: September 01, 2011, 01:30:04 PM »
I bought six of these last night and had one so far.  Pretty nice traditional O-fest if you ask me.
My six pack had a $1 off coupon on it, but when I got to check out, I found it was $1 off cheese.  No brands or styles mentioned, just cheese.  Why does Boston Beer Co. want me to have cheese?  What's that got to do with Oktoberfest?

2078
All Things Food / Re: Poblanos
« on: September 01, 2011, 12:01:13 PM »
They are great to use in pepper beers.  Plenty of flavor and aroma and just a slight touch of heat.  I roast mine and remove the char prior to adding in the keg or at the end of fermentation.  (Note that I didn't say "secondary?")  Three or so for 5 gallons, usually best in a not-so-bitter style of beer.

2079
Beer Recipes / Re: Wit Recipe
« on: September 01, 2011, 10:50:53 AM »
I prefer fresh zest.

You would.... ;D
Well it wouldn't be wet zest. ;D
Ha!  I get it.
I also use fresh zest.  I find the bitterness harsh and unpleasant when the white pith of the citrus is used and I'm pretty sure that is still on the peels you get it at the store.  To me, it has a taste reminiscent of spoiled fruit.

2080
The Pub / Re: Beer Trade Etiquette
« on: September 01, 2011, 10:48:09 AM »
Never trade with me unless I send something to you first.  If you don't get anything right away it takes me half of forever to return anything. :)

Now you tell me! ;)

2081
The Pub / Re: Beer Trade Etiquette
« on: September 01, 2011, 07:46:19 AM »
I used to send a beer-of-the-month box full of either homebrew or local commercial brews in exchange for friends' and relatives' local beers, but they were all so lethargic about returning it I eventually stopped. 
Shipping from a commercial location by UPS or FedEx is fine, but they may not like it if you declare alcohol when dropping it off at the shipper's (UPS, FedEx) office.  In other words, do all the shipping paperwork on-line and then simply drop it off at any commercial pick-up spot, like an office supply store.
It is illegal to use the postal service to mail alcohol, but not illegal to mail malt extract or yeast samples.

2082
General Homebrew Discussion / Re: Summer Beers in London
« on: August 31, 2011, 11:06:21 AM »
Those are very pretty pints, but I think I like your shot of Landlord is the best.
I noticed the lightening of real ales when I was there about 10 years ago.  Hopback Summer Lightning stands out as one that was considerably stronger and paler than most of the others.  Ant Hayes talked about this at the conference in Cincinnati.

2083
Beer Recipes / Re: Very Plain Lagers
« on: August 31, 2011, 11:01:29 AM »
Looks like a Vienna Lager to me, but I haven't plugged it into a brewing program to match the stats on color or BU's.

2084
General Homebrew Discussion / Re: Beer in Europe...
« on: August 31, 2011, 07:43:53 AM »
So Moravian malt is 6-row? 
I think it is two row.
I could find out when I am there next time.
They do grow winter variety and spring variety of barley.
I think there may have been a couple points lost in translation, this and the boiling temperature.  I suppose 2-row European malt could be one of those things I've always taken for granted.
I found a nice history lesson about Briess when I tried to google Moravian malt:
http://www.brewingwithbriess.com/About/History.htm

2085
Kegging and Bottling / Re: Leaks suck!
« on: August 31, 2011, 03:21:45 AM »
Reminds me of a quote from Hitch-Hikers Guide, something about lemon aid not being so bad, unless it's from the lemon's point of view.

Pages: 1 ... 137 138 [139] 140 141 ... 214