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 - anthony

Pages: 1 ... 13 14 [15] 16 17 18
211
Yeast and Fermentation / Re: Wyeast roeselare ale blend
« on: November 01, 2011, 04:21:43 PM »
The big American sour beer makers like New Belgium (with LaFolie) and Jolly Pumpkin and Russian River have volume on their side and are doing a lot of blending. Besides, there are definitely subtle differences between different vintages of the same beers.

212
All Grain Brewing / Re: Traditional Bock Rostmalz replacement
« on: July 17, 2011, 11:36:34 PM »
I believe Jamil has replied to posts elsewhere or perhaps email and indicated that Simpsons Extra Dark Crystal is a reasonable sub since the Rostmalz is no longer available.

213
All Grain Brewing / Re: Urbana, IL Water Profile
« on: July 12, 2011, 06:16:44 PM »
I have an older Champaign report from Ward, I can't imagine Urbana will be that different since we get our water from the same aquifer.



pH    9.1
Total Dissolved Solids (TDS) Est    204
Electrical Conductivity, mmho/cm    0.34
Cations / Anions,    me/L       3.2/ 3.7 ppm
Sodium, Na    39
Potassium, K    2
Calcium, Ca    10
Magnesium, Mg    11
Total Hardness, CaCO3   71
Nitrate, NO -N 3   < 0.1 (SAFE)
Sulfate, SO -S 4   < 1
Chloride, Cl    9
Carbonate, CO 3      22
Bicarbonate, HCO 3   166
Total Alkalinity, CaCO 3   173


Would also be cool if you can make it to the next BUZZ meeting in August :) (http://buzzbrewclub.org) Also, feel free to post more questions on our local forum.

214
All Grain Brewing / Re: Tell me about Kolsch please
« on: June 29, 2011, 01:50:41 PM »
Anyone here used Global's Kolsch Malt in their Kolsch, and if so at what %?  Seems pretty dark.

thanks--
--Michael

I'm also really interested in the answer to this question.

I've tasted Kolsch made with 100% Global Kolsch malt; it was interesting but it didn't really remind me of any of the Koln Kolsch I had. I imagine a 50/50 blend with a good European pils would be more on target.

I like to blend Best Malz pils and MFB pale ale as a base for Kolsch, seems to work well.

215
All Grain Brewing / Re: grain bill for imperial IPA
« on: June 29, 2011, 01:43:26 PM »


I can't begin to count the number of times I've had exchanges with seasoned beer judges who think that Pliny is too dry, not enough malt to back up the hop character it has, etc.

and you told them to turn in their judging badges on the spot, right?

Nah ;-) I just roll my eyes and move on to a different judge to harass about some other style.

216
All Grain Brewing / Re: grain bill for imperial IPA
« on: June 27, 2011, 03:37:49 PM »
I definitely think DFH 90 min is not a good example to the style. In fact, I don't really like that beer much. Like I mentioned in my post above, this is the type of beer that feels like a session beer. Once you have one, you will usually want another. DFH 90 min is not in that camp IMO.

I do agree there may be some crossover, or some people's opinions may differ on the amount of crossover. But too often I have these sweet and "thick" IIPAs that don't remind me of what I expect a IIPA to taste like.

I don't disagree. I prefer my IIPAs to spotlight hops with none of that pesky malt getting in the way, but here in the midwest, there seems to be a huge regional bias toward these other "lesser"  ;) examples.

I can't begin to count the number of times I've had exchanges with seasoned beer judges who think that Pliny is too dry, not enough malt to back up the hop character it has, etc.

217
All Grain Brewing / Re: grain bill for imperial IPA
« on: June 27, 2011, 01:09:10 PM »
Much of this style is based on perception anyways... 3F Dreadnaught and Dogfish Head 90m are listed as classic examples and they definitely have fairly high finishing gravities when compared to something like Pliny. I think that while malty character and dryness of finish can separate an American Barleywine from IIPA, that the main differentiation between IIPA and American Barleywine is the character of the bitterness which in IIPA, quoting the guidelines, may be "absurdly high"... the specific character of the specialty malt comes into play as well but I also think there can be a fair amount of overlap between the styles within their respective aging curves.

218
Yeast and Fermentation / Re: French Saison yeast quirky?
« on: June 24, 2011, 11:39:54 PM »
I don't think the mouthfeel issue is nearly as noticable if you push the beer up to the carbonation that is appropriate for style (effervescent).

219
General Homebrew Discussion / Re: Recipe Development
« on: June 14, 2011, 09:22:37 PM »
Granted, I take this hobby more serious than some, but this is my 2c....I approach recipes differently depending on what the expected output is. With specialty beers and specialty meads for example, I often take a proven base recipe and essentially produce the specialty product from it in ~1 gallon increments. On a standard batch this gives me a lot of opportunities to get feedback from friends and clubmembers, competition, etc. before locking down to a certain ratio of ingredients. I do this for coffee beers, vanilla beers, some spice beers, fruit beers, etc. If a beer/mead/cider is going to have some new idea or unproven ingredient or technique introduced to it, in my mind it is even more important that the foundation has been proven and that I am familiar with the expected flavors, etc. Take for example, if you wanted to brew a pecan beer ala some of the pecan beers that are popular in the south, you would want to make sure you were familiar with the base brown beer so that the pecans were the only new variable you were introducing.

To get that initial proven base recipe, I, like most others who have posted, start with an initial research step. I will look in BCS, I will taste classic examples, look at CYBI recipes for classic examples, look up old school recipes that various legends have shared online, etc. Special ingredients or techniques get their own research step as well. Once I come up with a recipe, I will brew it. The very first time I am trying to perfect a recipe I will keep the feedback loop very tight and very aggressively pursue it. When I initially rack that first iteration, I will immediately reuse the yeast to brew the next iteration, and sometimes another varied iteration. I remember spending one weekend brewing 3 batches of English Mild after I had just racked 5 gallons of it into a keg (this probably explains a little bit about my dumping comments in the other thread too). I always only tweak either one thing or two/three very minor things. After I find the iteration or two that I think is the best and most accurately accomplishes what I set out to do with the recipe, I will introduce outside feedback into the process. At that point, it becomes refinement and the pace slows down considerably.

I think the most important parts of recipe development are detailed notes (or very accelerated development schedules like my Mild example above, so that you can simultaneously evaluate different adjustments) and knowing your system well enough that you can not only consistently brew on it but replicate your results. After all, there is no point in finding the perfect recipe if you can never brew it again  ;)

220
Yeast and Fermentation / Re: French Saison yeast quirky?
« on: June 13, 2011, 09:43:39 PM »
It is usually a very reliable workhorse yeast, especially compared to the DuPont strain. Its possible with that low of a starting gravity that you've already completed the majority of your attenuation.

221
General Homebrew Discussion / Re: Who Dumps Beer?
« on: June 13, 2011, 09:34:22 PM »
I'm no stranger to dumping beer. In several hundred batches, I can count the times on one hand where I have dumped because of a technical or process related flaw, but I probably can't begin to count the number of times I have dumped the remainder of a batch that didn't live up to expectations. For me, I like the process of brewing more than the process of drinking, so I never really feel too badly about dumping a batch that didn't do as well in competition as I hoped or wasn't as popular as I expected at a party. There are exceptions of course, I very rarely dump anything above 10% abv (preferring to drop the remainder of those beers into bottles for long term storage), I never dump mead and lagers are usually given a little bit more leniency... but when my fleet of 20 or so corny kegs are all full, you can be sure the first one to go is the least-winning, least-popular, least hedonistically enjoyable beer of the bunch.

A few years ago at NHC in Cincinnatti, a club was serving an Orange gueze that on its own was great, but once mixed with vanilla ice cream was just like a Dreamcicle. When I inquired with the brewer about how it was made, he told me that he took a keg of a nice gueze, added a can of OJ concentrate, mixed and served. He emphasized that the beer had to be consumed in the next 24 hours or so because the OJ ruined the beer after that. I remember thinking at the time, "Man, what a waste of a good gueze". But now looking back, I realize that may have been my favorite beer of the entire conference... so I guess my point is, everything is relative  ;)

222
Homebrew Competitions / Re: 17th Annual Boneyard BrewOff
« on: June 06, 2011, 08:17:40 PM »
Our organizer has posted the results: http://www.buzzbrewclub.org/forum/viewtopic.php?f=12&t=247

223
This is a lot like what just happened in Illinois, where brewer's rights to self distribute were in jeopardy, through a big-beer lawsuit, but after legislation got drafted to fix it, some clever items that make it impossible for brewpub locations to distribute (although if they have an accompanying, but separate brewing location, they can self distribute that beer) got added in by the various lobbies and that ended up being in the final bill that was passed.

224
General Homebrew Discussion / Re: My First First Place (Brag Warning)
« on: June 06, 2011, 08:49:27 AM »
I enjoyed meeting a fellow Mizzou alum and drinking all your beers.  Congrats on your multiple wins, I was worried you'd hurt your neck from the sheer weight of those medals.  The wife really enjoyed your hefeweizen at the party.  I was impressed with the number of rabid brewers in your club, you guys really have your stuff together.  I can't believe Joshi is married after seeing his dining room and garage.

Well, I was chasing my first best of show at my home competition and I figured with a child on the way, this might be my last chance for a little while :)

I think above all, our club is just a reflection of its founder, Joe Formanek, who apparently also found some success this weekend and was one of the Sam Adam's midwest Longshot finalists (which was also held this past Saturday in Chicago).

225
General Homebrew Discussion / Re: My First First Place (Brag Warning)
« on: June 06, 2011, 07:03:09 AM »
Thanks again for coming out Lennie, we really appreciated it :-) It was a great weekend and I hope the organizer gets the results posted soon for everyone.

Pages: 1 ... 13 14 [15] 16 17 18