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Messages - andyi

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Ingredients / Re: Bru'n Water v 1.12 Posted
« on: May 03, 2012, 08:14:10 PM »
 Cool! Thanks Martin.


Curious, which method an how much time did you aerate/oxygenate?

General Homebrew Discussion / Re: 1st round NHC results
« on: May 01, 2012, 03:58:22 PM »

Just recieved score  sheets from Philly - Saison 41, Tripel 32 both mini-BOS.  I'm stoked with the saison score and pleased with the Tripel.

Congats to all.

Events / 1st Round Judging in Pittsburg, PA
« on: April 17, 2012, 02:56:05 PM »

Any updates from this weekend's judging?

Ingredients / Re: Best hop for 100% pale malt
« on: April 13, 2012, 07:27:27 PM »

German Tett and Sterling - WY3522.  Some pils subsituted for the 2row will add some malt depth.
Just sayin ;)

Yeast and Fermentation / Re: Ardennes Yeast
« on: April 10, 2012, 08:03:04 PM »

I use 3522 frequently for belgian session blonds and lately tripels.  It gives a  friuty character with some noticable tartness and will attenuate dry.  (a less estery profile than WLP550 IMHO).  I have not used it in a dubbel or dark strong - tartness may be an issue for some, my challenge would be to manage the degree of dryness the yeast can acheive.

The Pub / Re: regional Sayings
« on: April 07, 2012, 01:52:22 PM »

Wisconsn: come here once

All Grain Brewing / Re: Mike McDole...Brew System...Recipes?
« on: March 18, 2012, 06:52:21 PM »

Welcome to the forum and thanks for the update.
yep yep yep yep

Beer Recipes / Re: Style Questions
« on: February 04, 2012, 09:26:25 PM »

3a. I have had saisons with 3711 place in comps. Comps are fun and placing can validate your skills to brew to "style" (at that point in time anyway).  At the end of the day all that matters is you and your friends enjoy the beer.

Oh yeah, has anyone else experienced skunkiness from Saison DuPont sold off the shelf?  Damn geen bottles >:(

Ingredients / Re: source some sorachi
« on: January 30, 2012, 10:15:40 PM »
Sorachi Ace Leaf 1#
Sorachi Ace Leaf Hops, 1 lb. Powerful lemon aroma. Great in Saisons. 15.1% AA
Price: $24.50

Maryland Hombrew

Give them a call.


+1 to Joe Sr.

Check the gravity and see what the sample looks like.

General Homebrew Discussion / Re: Yes, we have no bananas......
« on: January 30, 2012, 10:03:47 PM »

If the yeast is stressed - pitch size vs gravity, O2, temps - you will get some banana (more aroma than taste) even with "clean" belgian yeasts.

Beer Travel / Re: Asheville
« on: January 18, 2012, 10:06:59 PM »

Thirsty Monk:

A great collection of draft and bottle American micros and Belgians

Beer Recipes / Re: American Farmhouse
« on: January 08, 2012, 11:55:55 PM »
 I have brewed four different saisons with the WY3711 and each time i get the characteriitstic creamy mouthfeel (see the WYeast site) .

Going with CaCl or CaSO4 will give you the calcium/pH adjustment you are looking for. In addition to the salts, I use about 3oz of acid to get my pH in the right range for all my pale beers.  I'm not sure If 4oz of acid malt will be noticeable for flavor, others may chime in.

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