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Messages - fmader

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256
General Homebrew Discussion / Re: What's Happening On Friday ?
« on: August 16, 2014, 06:13:07 AM »
I brewed a slightly modified recipe of my Lights Out Black IPA.... Basically just added more hops. I had an ounce and a half of chinook left over so I added a half ounce of each to 10 min, 0 min, and dry hop additions. 18.5 ounces of hops that include chinook, Columbus, Simcoe, centennial and galaxy.

I also kegged a cherry stout. Homegrown IPA and pumpkin beers are still fermenting.

257
Ingredients / Flaked oats
« on: August 14, 2014, 07:02:58 PM »
Can you used store bought flaked oats such as Quaker Oats and have the same results as flaked oats from a HBS?

258
Ingredients / Re: Cinnamon Rolls?!?!
« on: August 11, 2014, 04:26:19 PM »
Ok... So how much biscuit and lactose? I don't want hints of bread or icing... I want it to be like drinking a cinnamon roll (that'll get you drunk)

259
Ingredients / Re: Cinnamon Rolls?!?!
« on: August 11, 2014, 04:00:31 PM »
Ooooook... Party poopers lol. I didn't want to use traditional beer ingredients to match the flavors. I really suck at adding spices, it never ends up right in the end. I suppose you guys are right. That's why I love ya. Back to the drawing board....

260
Ingredients / Cinnamon Rolls?!?!
« on: August 11, 2014, 03:44:43 PM »
I'm trying to figure out the last beer for my Christmas tap line up. So far I have a breakfast stout, raspberry ale, and spruce ale. For the last beer, I want to brew a winter warmer of sort but go completely outside the box with it. Would it be completely idiotic of me to bake up a few cans of cinnamon rolls (icing and everything), put in a bag, and toss them in for the last 5 minutes of the boil?

261
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 09, 2014, 06:10:15 PM »
Double Latte... I like this beer. I'd buy a six pack of it. It's not as thick and dark as I thought it would be as it's a double stout. It's dark brown. I get a strong coffee flavor and aroma, but it's hard for me to detect any residual sweetness from any lactose.

262
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 07, 2014, 08:50:10 AM »
And I like them way better than White IPAs FWIW.

I will agree with you here. I'm definitely not a fan of white IPAs either. I might even like IPLs better than a Belgian style IPA... Probably a coin flip.

263
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 07, 2014, 06:58:12 AM »
reiterating - I liked the beer, but I don't think I'll ever love the style.


+1.... I'll drink to this!

264
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 07, 2014, 06:53:45 AM »
Sorry, Frank, but that doesn't make much sense.  Most of lager flavor comes from the malt and hops.  The yeast, if anything, makes less of an impact than an ale yeast. 
There are so many different types of lager beer that I don't think you can dismiss them all as having the same mouthfeel or flavor.

Jeff, I'm not going to pretend that I'm a trained beer taster. I'm not. The point I'm getting at is that, to me, it tastes nothing like a IIPA. I taste a really hoppy lager. Whatever causes the taste I get, whether it's yeast, malt or the lagering process, does not taste well on my palette. I drank the beer before looking at the hops found in it. I was surprised, because they didn't taste the same as they normally do. I got a spicy/peppery flavor out of this beer.... I know... They are traditionally fruity hops...

So, maybe ale yeast fills the void that creates the flavor I don't like? Lol

Now in saying this, I've had select lager styles that I enjoy. Me not being able to palette lagers is a general statement.

265
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 06, 2014, 07:58:28 PM »
The only way I know how to explain the lager taste is by saying it tastes like a lager. I'm not a huge fan of lagers. I don't find them as crisp or refreshing as ales. I guess I can explain it as the lager yeast leaves a thick, syrupy like flavor and aroma in the beer.

266
Commercial Beer Reviews / Re: Beer Camp Across America
« on: August 06, 2014, 06:28:22 PM »
I'm drinking the IPL now. I can't agree with it just being an imperial IPA, because I get a strong lager flavor. If I bought an IPA and it tasted like this, is be disappointed. But it's an IPL, so I would expect it to taste like this. Not my favorite of what I've had so far.

267
+1 to Denny's advice. It's nice to freeze and thaw the fruit to halp break up the membranes and such. Try containing your fruit in a paint strainer bag. Sanitize the bag, fill it with fruit, and zip tie it off. 3 lbs should fit in a gallon bag. I just used a five gallon bag to contain 10 lb of cherries. I don't make it tight, I give the fruit some room in the bag.

Forgot to mention that I am fermenting in glass carboys everyone :( My bad! That is another reason that I thought about the juicing option. I wouldn't be against using a strainer bag if I had a larger open top to add fruits. Thanks fmader!

Yeah, that makes things trickier. It just might be worth your while, hassle, and piece if mind to buy a bucket to use as a secondary when using fruit. I almost always use plastic carboys... Except when using fruit lol

268
+1 to Denny's advice. It's nice to freeze and thaw the fruit to halp break up the membranes and such. Try containing your fruit in a paint strainer bag. Sanitize the bag, fill it with fruit, and zip tie it off. 3 lbs should fit in a gallon bag. I just used a five gallon bag to contain 10 lb of cherries. I don't make it tight, I give the fruit some room in the bag.

269
Ingredients / Re: Brewing with cherries- questions
« on: August 02, 2014, 04:24:26 AM »
Looks great, now to find the time to brew it. Second attempt at a hazelnut double brown Sunday and Oktoberfest to brew next Saturday. That will fill up my fridge and chest freezer. First lager as well. Sorry for high jack

Get to your local farm market and get your cherries now to freeze. There's a short window for them. Pie bakers buy them up lol. They'll come in a 10 gal white tub. Decent price this year at $22.50.

270
Ingredients / Re: Brewing with cherries- questions
« on: August 01, 2014, 08:25:16 PM »
Frank, is that recipe floating around on here anywhere? Sounds awesome

I'm sure it is somewhere lol... but here's what I brewed this year...

MBW’s Cherry Poppin’ Stout 2014

Batch = 5.5
OG = 1.078
90 minute mash @ 148

24 hour cold steep in 1.75 gallons of water (2 quarts per pound)
Roasted Barley – 2 lb
Chocolate Malt – 1.5 lb

Mash:
62% American Two Row = 10 lb
18% Maris Otter = 3 lb
15% Flaked Barley = 3 lb
5% Flaked Oats = 1 lb
½ lb Rice Hulls

60 minute = 1 oz Perle
20 minute = Add 1.75 gal of dark grain tea – return to boil to restart count

White Labs 007 Dry English Ale (Yeast Starter)

Add 10 pounds of tart Montmorency cherries to secondary – Purchased at White House Fruit Farm


I've modified this beer a bit every time I've brewed it. The first year was 80% two row and 20% flaked barley. Last year, I used some C60 in it and only 7 lbs of cherries. The cherries didn't taste as good last year. This year, they were a bright red and tasted dandy. This year, I'm trying some oats in it. I also subbed some two row for some Maris Otter. The yeast and hops have stayed the same. I've also adjusted dark grains a touch from the original... we'll see. If you bottle, you'll want to drink some early. They will be good but will be very tart. If you can wait 5-6 months, you'll of a fantastic brew. I'm going to keg it for the first time this year. I plan on tapping it in January.

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