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Topics - fmader

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61
Commercial Beer Reviews / Sierra Nevada Flipside
« on: November 15, 2013, 10:52:43 PM »
This Red IPA is amazing. I have never had it until this year. I've actually never seen it before, so I'm not sure if it's new or if it's just now making it to Ohio. To me, a red IPA is a wonderful transitional season beer. This one is at the top of the list and might be my favorite SN brew. It hopped with whole-cone Citra, Simcoe, and Centennial hops. I recommend it to all!

62
General Homebrew Discussion / Flat rate shipping
« on: November 15, 2013, 05:51:11 PM »
Just an FYI... Northern Brewer is offering their $7.99 flat rate shipping through Thanksgiving.

63
General Homebrew Discussion / Red-Nosed IPA Hops
« on: November 04, 2013, 11:48:40 PM »


It's interesting to see the changes in recipe design and hop additions after a year. When I brewed a ten gallon batch of this beer last year, I used 6-8 oz of hops. This year's five gallon batch will have 17.5 oz of hops in it from FWH to keg additions. America!

64
Beer Recipes / Christmas Vacation Ale
« on: October 30, 2013, 07:10:29 PM »
Welp... here is my first stab at my own winter warmer/holiday ale...

OG = 1.062

Maris Otter = 10.5 lb (85%)
English 60L Caramel = 2 lb (15%)
Chocolate malt = 4 oz

60 minute – .5 oz Nugget
20 minute - .5 oz Cascade and .5 oz Willamette
0 minute – 1 Tablespoon of Vanilla extract
0 minute – Spice blend (Cloves, Nutmeg, Cinnamon, and ginger – less than ¾ tsp total - clove heavy)

White Labs 001 (Starter)

Taste for spices and vanilla before racking – Possibly add accordingly

Rack onto 1 lb of tart cherries

65
General Homebrew Discussion / Dry hopping in a keg
« on: October 29, 2013, 09:19:50 PM »
For those of you who suspend hops in your kegs... Do you leave them in it for the duration of the keg? Take out? Replenish? Any info on this practice would be nice since I'm new to the kegging game!

66
Ingredients / Vanilla Extract
« on: October 20, 2013, 04:08:23 AM »
I'm planning a brew for a Christmas Spice/Winter Warmer. The base malt will be Maris Otter and specialties will be 60L English crystal. I want to make this beer have a multitude of flavors, but I want them all to be hints of the flavors. I want you to have to really search for the flavors. I'm going to hit it with hints of cloves, cinnamon, ginger, and nutmeg. I am going to rack onto a 1/2 to 1 pound of tart cherries (haven't decided which) in the secondary. Again, I'm just looking for a hint of cherry flavor. But the big question I have is how much vanilla extract. I want to add vanilla to define the spice flavor as unique compared to my pumpkin ale. Though I'm not using nearly the amount of spices in this beer as my pumpkin beer, but they are essentially the same spices. So, how much vanilla extract to give a hint of vanilla flavor in a 5 gallon batch?

67
Kegging and Bottling / CO2 tank inside the keezer?
« on: October 11, 2013, 02:06:03 AM »
I'm getting ready to build my keezer. Are there any negative effects of having the CO2 tank and regulator on the inside of the keezer? Issues dealing with pressure and accuracy of regulator?

68
General Homebrew Discussion / Sierra Nevada Beer Camp
« on: September 13, 2013, 02:31:40 AM »
I just learned about the Beer Camp this evening. This is pretty cool. I had never heard of it, but I was probably ignorant of it being that I'm in the Midwest. A local bar had the 3 releases of the beer camp recipes in bottles. I had the IPA first, which is hopped with cascade in citra. It was good, but not great. It was too malty for my liking for an IPA. The Belgian Black IPA was the third that I tried. It was interesting. Belgian yeast and the hop showcase was Nelson Sauvin and Sarachi Ace. The imperial red was the second I tried and it was STELLAR! It was one of the best imperial reds that I have tried! That's saying a lot since Great lakes Nosferatu is on tap now. It isn't as hoppy as Nosferatu, but man was it good.

Aside from the beers, I think this is a pretty cool thing that they have going on at Sierra Nevada. 

69
Yeast and Fermentation / WLP 565 temp
« on: September 07, 2013, 12:25:37 PM »
WLP 565... I've read different things about this. I plan to start fermentation at 85-90 degrees and continue with that temp until finished..., good strategy?

70
General Homebrew Discussion / More Beer in Pittsbugh
« on: August 27, 2013, 01:42:00 AM »
So when did Morebeer open a warehouse in Pittsburgh? This is great news! I love their free shipping for $60 orders, but could never order yeast from California. Does anybody know if it's just a shipping warehouse or is it a store as well?

71
Beer Recipes / Perfect Pumpkin Beer
« on: August 18, 2013, 05:06:49 PM »
'Tis the season.... Has anybody ever brewed a split batch like the one illustrated in the Sept/Oct Zymurgy? Or plan on brewing that recipe? It's pretty intriguing due to it's ability to kill two birds with one stone. I had three beers scheduled for the annual Christmas party, and this Pumpkin saison idea could cap off the line up.

I'm leaning towards doing it. I wasn't thrilled with my pumpkin ale last year...I waited too long because I wanted fresh pumpkins in it. The fresh pumpkins were a pain in the arse to clean, bake, and peal. I'm bailing on that genuine idea.

If I do this, I think I would modify the recipe to put my own twist on it.
a. Maybe cut out a 1/2 lb of each the honey and maple syrup and add in a lb of molasses
b. Add a later addition of Mt. Hood hops. I like the spiciness of that hop in a pumpkin ale 

It also lists 6 row pale malt as the base grain. I have never used 6 row. What would be the significant difference in using 6 row as opposed to 2 row?

72
Ingredients / All Zythos
« on: August 17, 2013, 02:45:57 PM »
I know Zythos has been touch on a bit here but not for awhile. I have had a pound in the freezer for some time now, and I can't ever fit it into a recipe. I know it's a hop blend. Has anybody ever brewed an all Zythos IPA? I was thinking maybe going crazy and using the whole pound in an IPA.

73
Kegging and Bottling / Storing beer in a corny
« on: August 17, 2013, 02:26:57 PM »
Ok, I'm very new to kegging and actually haven't used a corny yet. So I have a mine question. I don't have my keezer set up... Still lacking the perfect freezer (7.5 cubic foot are hard to find). But I plan brewing a winter warmer pretty soon, and I want to store/age it in the keg. My question is, do I want to prime it before storing, or wait until it's time to serve it?

Thanks!

74
Beer Recipes / Red Ale Recipe Critique
« on: August 14, 2013, 02:31:35 AM »
I plan to make my first stab at a Red Ale recipe to be brewed on Friday. This is not my favorite style, but the fiance is a huge fan Great Lakes Conway's Irish Red, so I figured I'd keep her happy. Plus it gives me an opportunity to brew something new....Tell me what you think.

Batch = 5.5 Gallons
OG = 1.052
IBUs = 26.2
60 minute mash @ 154

46% American Two Row Pale = 4 lb 11.5 oz
46% Maris Otter = 4 lb 11.5 oz
6% Caramel/Crystal 80L = 11 oz
2% Special B = 4 oz

60 minute = .5 oz Northern Brewer
10 minute = .5 oz Mt. Hood and .5 oz Willamette

White Labs 004 Irish Ale


75
General Homebrew Discussion / NHC Final Round Scores
« on: August 09, 2013, 02:38:36 AM »
I got my final round score cards today! First off, I am very thrilled and amazed that my beer made the final round. It was a tart cherry stout that was my second all grain recipe that was brewed last July. This was also my first competition. One judge scored it with a 37 (which was my first round overall score). The other judge scored it with a 40. I am completely happy with the scores, but what I'm concerned about is a common comment by them both. For flaws they both checked "gusher" and commented that it was over carbonated. One actually told me to check my other bottles. This is bizarre, because the other 45 bottles that have been opened from that batch are minimally carbonated. I drank the last 22oz tonight and it was perfectly fine. So, could any residual sugars from the cherries or whatever got stirred up in shipping? I didn't have any negative comments about the carbonation at the regional level. I'm just curious if anybody else had any experiences like this so that I can correct it next year. I shipped the three bottles in a fitting box. All of the bottles were wrapped in bubble wrap and then individually put into ziplock bags. Newspaper was then put around them. I do think they laid on their sides... But so did regional beers. Any input would be appreciated.


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