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 - Three

Pages: [1] 2 3 ... 10
All Grain Brewing / Re: Boil Vapors = Bad?
« on: March 27, 2015, 02:11:00 AM »
Not really the same thing here..... BUT

I made a Zinfandel of beef in a dutch oven, in my oven, at pretty low temps.  A bottle of Zinfandel in with the beef in the dutch oven.  I opened the oven door and had my face right there, ready to snuff a GREAT BIG snootfull of what smelled absolutely AWESOME.....

Then there was the backdraft moment...  Really, just like in the movie.  The wave of flame singed my hair, beard, eyebrows, nose hairs.... 


The Pub / Re: Hmmm
« on: March 27, 2015, 01:53:01 AM »
Jimmy, Jimmy, Jimmy, Jimmy......

General Homebrew Discussion / Re: Beer for Thought...
« on: March 03, 2015, 11:55:58 AM »
Amen, Wort-H.O.G.

Kegging and Bottling / Re: Sampling Lagers Early for Educational Purposes
« on: October 01, 2014, 10:09:47 PM »
If you want, you can blow off quite a bit of the sulfur by shaking/venting the keg every so often.


Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 01, 2014, 10:08:20 PM »
I like to force carb, with most beers @ 40F and 12 psi. I've primed kegs with sugar, but hated to dump the sediment, and didn't see the point. And I used to shake and roll for short notice beers, but now I just chill to 40F and give it 25-30 psi for two days for quick carbonation. Most times nowadays though I try to budget time to let it carb @ the 40F/12psi to get predicatable carbonation. But I might carb at a little less for some styles (10-11 psi) like British styles, a little more (~13psi) for Belgian styles.

+1  Predictable carbonation......

All Grain Brewing / Re: Newbie Malt Question
« on: August 18, 2014, 09:19:01 PM »
I commend your desire to jump in feet first but I would recommend trying an extract with specialty grain kit to start as it gives you an opportunity to get comfortable with the far more important aspects of brewing (yeast management and temperature control) before adding the additional confusion of learning the ins and outs of all grain brewing.

+1 morticaixavier is spot on here.  Brewing is a multi step process.  Running through the whole shebang with an extract-specialty grain kit several times will make your all grain endeavor's waaaay easier.  There are some really nice kits out there.  Order online or better yet, stop by your local HBS and they will gladly set you up.......

All Things Food / Re: Wisconsin-Style Bratwurst
« on: July 13, 2014, 08:10:00 AM »
Now that there is as good as it gets!  I take it that is your son working with you?  Those are priceless times!

Awesome work BrewBama!

All Things Food / Re: Where to buy spices online
« on: May 10, 2014, 08:09:36 AM »
I've ordered online from these guys for years and years.  They have also been opening up brick and mortar stores as well.  Not sure if they are out your way yet.  Always good.

Penzeys Spices -

Beer Recipes / Re: Ralph's International IPA
« on: May 04, 2014, 08:50:45 PM »
That should be great!  I'm with HoosierBrew.  I would love to hear your feedback on how it turns out.  I just brewed with a similar grain bill in an IPA and it's very good.  Decidedly English, but very good.

General Homebrew Discussion / Re: I think I'm becoming obsessed
« on: April 14, 2014, 10:12:31 PM »

General Homebrew Discussion / Re: Dissent with Style
« on: March 20, 2014, 06:25:23 AM »

Whitewater IPA...
Wheat ale brewed with apricots and spices

Yeah, 'IPA' is evidently getting to be a loose term to Jim Koch. Tried the new Rebel IPA last week. It was fresh - smelled and tasted like a Pale Ale at best.
I'd say more like we're all starting to expect our IPAs to taste like double IPAs. Lupulin threshold shift and all...

Yep.  I looked at the specs on Rebel and they fall right in line with an American IPA style. 

I do love an "American IPA" that get's out of bounds on the hops though!

General Homebrew Discussion / Re: Dissent with Style
« on: March 20, 2014, 06:07:49 AM »
2008 BJCP Style Guidelines
Category 16 — Belgian and French Ale

16E. Belgian Specialty Ale

Beeradvocate has over 650 examples of the style in this list alone.  Some pretty prominent brewers......

Belgian IPA

Inspired by the American India Pale Ale (IPA) and Double IPA, more and more Belgian brewers are brewing hoppy pale colored ales for the US market (like Chouffe & Urthel), and there's been an increase of Belgian IPAs being brewed by American brewers. Generally, Belgian IPAs are considered too hoppy by Belgian beer drinkers.

Various malts are used, but the beers of the style are finished with Belgian yeast strains (bottle-conditioned)  and the hops employed tend to be American.  You'll generally find a cleaner bitterness vs. American styles, and a pronounced dry edge (very Belgian), often akin to an IPA crossed with a Belgian Tripel.  Alcohol by volume is on the high side. Many examples are quite cloudy, and feature tight lacing, excellent retention, and fantastic billowy heads that  mesmerize (thanks, in part, to the hops).

Belgian IPA is still very much a style in development.

Ingredients / Re: Another Cacoa nibs post
« on: March 02, 2014, 07:28:04 AM »
I just tossed 6 ounces of crushed nibs into my secondary.  5 gallons of a 7.3% ABV Stout.  I'm not sure if you need to worry about sanitizing with vodka unless it's a flavor thing.  They just fall out like hop pellets.  Cold crash and they all drop.  14 days in the secondary.  Good flavor but subtle.  Next time 8 ounces.  Unless I just got lucky, it's been 6 months and there is no sanitation weirdness....

Ingredients / Re: Pellet Hops - Vacuum Sealed bag or jar?
« on: March 02, 2014, 07:07:13 AM »
I've been using ball jars for quite awhile.  I vacuum seal the jars with a foodsaver.  Pint size jars stored in the freezer.  I let the jar come up to room temp before breaking the vacuum to minimize moisture developing on the frozen hops.  The bags work fine as well.  I just think it's easier to reseal the jars.

Beer Recipes / Re: IPA malt bill advice
« on: February 09, 2014, 11:59:33 PM »
I think avoiding sweetness in IPAs is more about :
1/ Keeping crystal to 5% or less, than the actual  lovibond rating. I like C20 and/or C40 for most of mine.   

2/ Using a BU/GU of 1 or slightly above.

3/ Using gypsum to dry the finish and bring hop bitterness and flavor to the forefront.

4/ Mashing ~ 150F 

+1 I totally agree with Jon here.  Grain bill something like 80-85% pale, 10-15% munich, and 5% crystal 20 or 40......

What is your plan for hops?

Pages: [1] 2 3 ... 10