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 - fmader

Pages: 1 ... 59 60 [61] 62 63 ... 78
Beer Recipes / Re: Cherry Stout Re-Brew
« on: July 23, 2013, 05:14:58 PM »
Nah I can't do a 15 gallon batch. I got 10 in thought. All in all it was a pretty good brew day. Well, until right after I finished cleaning up the tornado sirens were going off. It was a pretty epic storm. Maybe I'll call the beer "Cherry Stout Storm". .... I may look into a tart cherry wheat beer. That Sam Adams cherry stout is about the sweetest thing I've ever drank....garbage!

Beer Recipes / Re: Cherry Stout Re-Brew
« on: July 23, 2013, 05:16:29 AM »
Brew any sours? How about meads? Those would be my top two choices. Third choice would be pie :)

I have not brewed either of those... To be honest, a couple pies crossed my mind haha

Beer Recipes / Re: Cherry Stout Re-Brew
« on: July 22, 2013, 06:17:29 PM »
It was really good. Our problem was that we drank most of it before it was in its prime. I won't be drinking any of this batch until the annual Mader Christmas Party... Ok, I may try one lol.

Cherry wheat would be good, but I don't know about it with tart cherries.

Beer Recipes / Cherry Stout Re-Brew
« on: July 22, 2013, 05:08:54 PM »
Well, after a year, I finally get to re-brew my cherry stout! The first time I brewed it last year was pretty much a shot in the dark with it being my second all-grain brew. I got lucky because it turned out pretty good, and it took first in the regional and made it to the final round of the NHC. I'm brewing it with a few modification to the original recipe in response to judges comments (which were consistent and what I thought too).

I'll be brewing a 10 gallon batch this year. I picked up 20 lbs of tart cherries (two 10 lb tubs). I'm going to gear down the cherry to 1.5 lbs per gallon instead of 2 lbs per gallon. I'm also going to add a pound of 60L crystal to go with the 2 row pale and flaked barley in the mash. I currently have the roasted barley and chocolate malt cold steeping. I did two 1/2 gallon starters with White Labs 007 Dry English Ale, which are now cold crashing in the fridge. Everything is looking towards a good brew day tomorrow. I'm pretty psyched!

Any ideas of what to use the left over 5 lbs of tart cherries?

General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 19, 2013, 05:47:17 PM »
I have a single hopped Citra APA, a single hopped Amarillo IPA, a couple 4 C's IPAs, and my last Cherry Stout in the fridge. I may hold off on the stout and kill the IPA's tonight.

Beer Recipes / Re: English Pale Ale
« on: July 19, 2013, 12:52:41 PM »
Here's the Bass Ale in Clone Brews by Tess and Mark Szamatulski...

OG = 1.052-1.053
IBU = 37
AVB: 5%

Mash @ 150 degrees for 90 minutes
9 lb British 2-row pale
14 oz 55L British Crystal

90 minute boil
90 minute 3/4 oz of Northdown (English Northern Brewer for a substitute)
15 minute 1/4 oz of Challenger
10 minute 1/2 oz of Northdown
1 minute 1/4 oz of Northdown

WYeast 1098 British Ale (First Choice)
WYeast 1028 London Ale (Second Choice)

Now I haven't brewed any recipes out of this book. I really just bought it as a guideline to help me create recipes when I first starting making them.

I brew a lot of jackass beers, so category 23 is probably home to most of my beers.

Is that when you're brewing bareass while getting shot with a paintball gun? Or is that when you're brewing wearing nothing but a g-string and bowtie?

I thought g-string plus bowtie is how everybody brews??

Indeed... Safety first!

All Grain Brewing / Re: Best igloo cooler for all grain brewing
« on: July 16, 2013, 05:23:00 PM »
Go with the cube... I only lose a 1/2 to 1 degree over an hour... It's blue too

Beer Recipes / Re: Lemon Wheat?
« on: July 16, 2013, 06:51:57 AM »
I have made saisons in the past with citrus zest and it turns out great!  If you are going with lemon alone, for a five gallon batch I would use the zest of two to six lemons, depending on the character you want.  0.5 oz. of ground coriander added to the end of the boil will add a nice zing as well, alone or in addition to.
+1.  You could finish with some Sorachi Ace, to enhance the lemony aromas as well.

I'm nervous about using hops because she is not a huge fan of hops... Hence the reason why I was asked to brew this beer. I'm heading to their house to do some racking, bottling, and kegging today. I will try out this beer today and will have more of an idea if what to do. Thanks for all the advice!

General Homebrew Discussion / Re: Carbonation
« on: July 15, 2013, 03:25:33 PM »
This is funny, because I just had this happen to me five minutes ago with my a Pliny clone I found in the back of the garage fridge. It was brewed probably four months ago and the five gallon batch probably had no more than 3.5 oz of sugar in it. It poured perfectly into a pint glass with a nice finger head on it. I rinsed the bottle and turned around... The head grew and overflowed the glass all over the counter. It's crystal clear and tastes fine. Thus beer had been in the basement for a couple months before I got the garage fridge. It's been there since with a lot of my hoppy beers. I'm confused as to why this has happened too. I have a White House honey ale that turns completely to bubbles as it pours... I would think that might have been hit with an infection.

General Homebrew Discussion / 25% Grain Sale
« on: July 15, 2013, 01:51:57 PM »
Just an FYI... If you live close to the Akron, OH area, you might want to swing by Label Peelers. They are running a 25% grain sale. I didn't really need it, but I picked up a 50 lb sack of Briess 2 row for $37 and some change. The sale ends tomorrow.

General Homebrew Discussion / Re: Peach Wheat
« on: July 15, 2013, 01:31:12 PM »

If your wife likes fruit beers, make 'em! Happy wife, happy life! And what's happier than beer?
My wife recently enjoyed a 5.3% 65 IBU(calculated) (I?)APA so much I wouldn't even drink it. Just let her have the keg. Gotta rebrew that one! Until then I just put 12# of strawberries into secondary of an American wheat. The Compleat Meadmaker has a nice chart I refer to for adding fruit. It says (for peaches in 5 gal. mead)  5-7# = mild fruit character; 8-12#= medium fruit; 13+# = strong fruit

Good enough for me. I'll probably go with the 4lb 10oz of fruit and the whole 3 lb can of purée. See what happens. I'm racking tomorrow.

General Homebrew Discussion / Re: best addition time for hop flavor
« on: July 15, 2013, 10:56:38 AM »
I've always done 15-0 minutes for flavor. I've started pushing more of my hops out to 0 minutes for a nice flavor addition.

General Homebrew Discussion / Re: Got beef with "American IPA"
« on: July 14, 2013, 03:55:02 PM »
I like some stream water with my freshly killed prey. Bloody rare, please.

this thread has a lot, but needs more stream water with bloody freshly-killed prey IMO.!/live-cams/player/brown-bear-salmon-cam-brooks-falls

Brooks Falls brown bears, fishing for sockeye, live.

makes me hungry for salmon (with IPA)

I've learned three things after watching this for 5 minutes...
1. These bears suck at fishing
2. These fish suck at swimming
3. I'm hungry for salmon with a Double American India Imperial Pale Ale

Hop Growing / Re: Rhizomes planted on 3/9/13
« on: July 13, 2013, 01:50:23 PM »
I pre ordered the rhizomes (rooted cuttings) from the thyme garden in October. Very nice quality. They ship on a first come first serve basis so I'm sure I got some of the best cuttings.

Pages: 1 ... 59 60 [61] 62 63 ... 78