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Messages - fmader

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211
Commercial Beer Reviews / Re: Fat Head's Hop JuJu
« on: February 27, 2016, 06:06:42 PM »


Fat Heads does hoppy beers as well as anybody. This seasonal imperial IPA never disappoints!

There, fixed your quote!

Good point. Their stouts leave more to be desired, but IPAs and APAs are killer!

212
Commercial Beer Reviews / Fat Head's Hop JuJu
« on: February 27, 2016, 05:15:31 PM »
Fat Heads does hoppy beers just about as well as anybody in the Midwest. This seasonal imperial IPA never disappoints!

213
Beer Recipes / Re: Son of Epic Pale Ale 1.0
« on: February 27, 2016, 12:04:48 PM »
I think this looks pretty good. Personally, I'd opt out of the Maris Otter. Instead, use light Munich malt at 10-15%. And to be honest, instead of bravo, maybe go with an ounce of centennial at FW. If you were to stay with Bravo, I would just bump the 1/2 oz edition to 60 minutes. And should you add an ounce of cascade to the dry hop schedule? Absolutely  ;)

The idea behind the Bravo is that it enhances the other hops.  At least, that's what Stan Hieronymus says, and he knows a lot more than I do!

Good to know. I have no experience with Bravo to be honest. My thoughts were that I wouldn't think a 1/2 oz at FW wouldn't give this beer any hop backbone. That's why I suggested to move it out to 60 minutes if he decided to stay with Bravo.

214
General Homebrew Discussion / Re: Whirlpool vs Flavor/Aroma/Dry Hop
« on: February 27, 2016, 07:16:39 AM »
Things I love about beer #17:

Every conversation about beer will devolve into a philosophy debate if given enough time.

Carry on...
By "time" do you mean our linear concept of time or the whole time-space continuum?

Im just looking for time to brew...


215
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 26, 2016, 05:44:03 PM »
Ken, I'm not a huge lager fan, but yours look beautiful. If they taste half as good as they look, I'm sure my eyes could be opened in a new direction. (I'm not even sure that makes sense lol). You know, you're just over an hour drive north for me. Maybe one of these days we can swap some beers or even team up for a brew day.... One of these weeks that have an extra day in them. Time has not been on my side lately lol

216
Beer Recipes / Re: Son of Epic Pale Ale 1.0
« on: February 26, 2016, 03:47:33 PM »
I think this looks pretty good. Personally, I'd opt out of the Maris Otter. Instead, use light Munich malt at 10-15%. And to be honest, instead of bravo, maybe go with an ounce of centennial at FW. If you were to stay with Bravo, I would just bump the 1/2 oz edition to 60 minutes. And should you add an ounce of cascade to the dry hop schedule? Absolutely  ;)

217
General Homebrew Discussion / Re: My First Homebrew, A True Story
« on: February 25, 2016, 10:06:54 AM »
Thanks everyone and it was fun.

"90% of homebrewing is surviving brew day. The other 10% is surviving drinking the beer. You did both!"  That also holds true of the first time doing something else.

Regarding the glass carboys, I'm really careful and I'm more worried about the toxicity of fermenting in plastic based on scientific studies.  BPA is just one of many issues.  Point well taken though.

I think we'd all be lying if any of us said that we didn't have a story similar in magnitude. You'll be fine! I second ditching the glass. I bet you were careful too when you dropped your thermometer into the carboy. Glass carboys can be very hazardous and can cause much more immediate bodily harm than BPA poisoning. Trust me, I'm not a scientist, but I would not worry about fermenting in plastic. I'd be more concerned mashing in plastic, which I do, but don't worry. Your maple syrup probably came in a plastic bottle. The DME and LME probably arrived in a nice sealed plastic container of sort. I'm not trying to be a wise-a$$, but I certainly am advocating the usage of plastic and the dangers of glass.

Regardless.... Welcome to the forum and welcome to brewing! You're going to love it! And these peeps on the forum are great and wise!

218
Beer Recipes / Re: BrewDog Publish All Recipes (link)
« on: February 25, 2016, 08:39:20 AM »
Ha ha. They spelled flavor wrong on practically every page. What dummies.



Silly goofs!

219
Ingredients / Re: D-240
« on: February 23, 2016, 02:18:21 PM »
D-180 makes an amazing quad.... So D-240 would have to make a quad that's like 60 better!

It goes to 240!  ;)

Nice!

220
Ingredients / Re: D-240
« on: February 23, 2016, 01:46:45 PM »
D-180 makes an amazing quad.... So D-240 would have to make a quad that's like 60 better!

221
Kegging and Bottling / Re: Growing the kegging empire
« on: February 21, 2016, 07:40:03 AM »
http://www.northernbrewer.com/8-way-co2-distributor-w-1-4-mfl-shutoffs

Northern Brewer carries this distributors in sizes down to two. I have a 4 way and 2 way. I love them both.

222
All Grain Brewing / Re: Dogfishead 90 minute IPA Clone
« on: February 21, 2016, 07:25:29 AM »
I think your will be fine. It should finish pretty low. One think to consider is your freakin crush. I basically pulverize mine. Another factor is your mash pH. Also, like mentioned above, your efficiency will drop as your big gets bigger. In my system, anything under 1.075 I can assume 75%. When I get up into the 1.080 range, I have to start adjusting it to 72-70%.

Another concern is your mash temp. There's nothing wrong with 148 mash, but I usually hold that back for big beers. You would have been fine with 150-152 for your IPA. But that's not the concern. You missed your target by four degrees. I need to have my strike temp at 15-16 degrees over the target mash temp. This is with the mash tun and grains at room temperature. If your grains are cold from being stored in the garage, more energy will need to be used to hear your grains, therefore losing heat. Thermodynamics is crazy like that. It's easier to overshoot your target mash temp and add a few ice cubes to cool it down.

223
Kegging and Bottling / Re: Conditioning Beer in keg?
« on: February 20, 2016, 07:46:26 AM »
I agree with above. Forget ever using s secondary unless you have a beer that has a secondary fermentation such as a fruit beer. Keep your beer in the primary until you reach FG. Then straight to the keg. If you're going to dry hop, dry hop in the keg in a suspended bag. I actually welded hooks on the bottom of my kids to suspend with fishing line. But others use dental tape to suspend the bag. It will seal with the lid and not leak.

224
Ingredients / Re: Pale Ale hops - something different
« on: February 20, 2016, 07:14:27 AM »
I'm surprised that it hasn't been mentioned yet. Go for a single-hopped Equinox APA. Usually I'm not a fan of single hopped beers, but Equinox is complex enough that it will hold its own. I feel that it has a flavor profile that's all across the spectrum except for piney. Fruity, citrusy, resinous, and dank rolled all into one hop.

Another option is one of my favorite combos -Citra and galaxy in a 1:1 ratio.

225
Beer Recipes / Re: Single hop columbus APA
« on: February 20, 2016, 07:08:43 AM »
Lower sulfates and higher chloride will help to accentuate the malt. Not sure of the ratio, but I do know sulfates for hops, chloride for malt. Main difference in Bru'NWater between dry and full/bitter and malty comes from the levels of these 2

This is correct. After mentioning what you're looking for, your first water profile looks better. I would try to balance the sulfates and chloride. Columbus is a pretty abbrasive (in a great way) hop. It's going to shine through regardless. But as you get closer to a pale ale water profile with higher sulfates, that Columbus will punch you in the face and forget that you brewed the beer from grain lol. I don't think 76.1 ppm will get you quite to that level. Having them boh balanced around 65 ppm will give you a balanced character. The way you originally had it will get you a more malt forward character. It's all what you want in YOUR beer.

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