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Messages - Three

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91
Kegging and Bottling / Re: Am I being impatient?
« on: August 09, 2013, 12:30:00 PM »
Very AWESOME!  You will be very happy.  And your beer consumption will increase!!!!  And then you will have to brew more!!!!!  It's the perfect circle!

Not being in a hurry seems to be the best method (IMO).  I usually keep 30 psi on a new keg for two days and then lower to 12-14 lbs (at 40ish degrees) for about a week.  I have to admit, there is an ABUNDANT amount of checking it's progress as I go......

I'm sure you are aware of the carbonation charts out there, and leaks suck!  Check and tighten those connections!

92
Beer Recipes / Re: Stone to increase Ruination by .5%
« on: August 09, 2013, 12:06:07 PM »
Enjoy By is one of the best IPAs I've ever had. Coming to IN this time around!!!

At least recently, Ruination has a big vegetal characteristic that I do not like. I don't think its always been this way. I actually threw away the first 4-pack I bought because I thought it was a bad batch, but ever since its tasted the same.

Anyone else notice this?

I will be one happy Hoosier when that Enjoy By shows up!  A very nice beer....

I'm with you on the vegetal characteristic.  It's not always prominent, but its there.  Maybe it has to do with the batch of hops they are using?  They go cold on the dry hopping after the first few days at mid 60 degrees then down to 34 degrees for a week.  I think that can emphasize that vegetal flavor.  Great beer though!


93
Yeast and Fermentation / Re: English yeast in a APA
« on: August 09, 2013, 10:06:24 AM »
May be slightly sweeter but you can make those English strains very neutral by fermenting very low 60s or upper 50s. If you're most concerned with attenuation you could mash a little lower than you had planned.

+1

I think it will be great.  It will be a little fruitier and won't be as dry as 1098.  I'm not sure what you hop bill will be, so?  Like reverseapachemaster said, maybe adjust your mash for ferment-ability, ferment on the lower side of the temp range, and then enjoy the beer you brewed.  You may find out you really like 1099.......


94
Yeast and Fermentation / Re: US-05 at low temp
« on: August 09, 2013, 09:54:30 AM »
Exactly my point. Most of my brew days are fairly spontaneous, at least what I brew is. I feel like brewing schwarzbier this weekend...okay, haven't made a starter, so I'll use some harvested 34/70 or I have some packets of it too...or I can use US-05 also. I don't usually do a whole lot of planning when I brew. More of, well, what do I feel like brewing this week...no local homebrew shop to buy yeast, so I can't just go grab whatever and make a starter.

I with you.  I for the most part plan out two or three brews a month.  I have a good inventory of grains and some of the hops I use a lot.  So if needed, I can head to my LHBS and get yeast, and whatever hops, etc to make my recipe complete.  (I'm fortunate to have two LHBS available.  They are 20 miles away though so 5-6 bucks in gas each trip).   If the dates are recent on the liquid yeasts they have in stock, I get a few to keep on hand.  This is all good when I plan out a brew.  I make a starter, maybe have to do a step starter.  All good and the beer is great.  But I find I am starting to get more spontaneous.  So, I keep a few packs of 04, 05, and notty in my fridge just in case.  Maybe want to try a few things and experiment splitting a batch using different yeasts to get a comparison.  Or split a mash and make two three gallon batches hopped different, etc.  So this works out really well.  And the beer doesn't suck......

95
Yeast and Fermentation / Re: US-05 at low temp
« on: August 09, 2013, 08:30:29 AM »
I fear this thread!

I'm afraid of this journey going full circle, selling my flasks and stir plates at a garage sale, and eventually getting so simplified that I die with a keystone in my hand. No dry yeast for me, even if you prove its better

I apologize in advance as I must babble.....

NO FEAR!  It's just another tool.  I've never had a bad batch of beer using dry yeast.  There just isn't the greatest selection of strains available (yet).  But I think with temperature control you can get a lot of versatility out of the current strains.  So I think (for me) some time spent in experimenting and seeing just what can be done will be a benefit to the tool kit.

I love the liquids though.  Just an awesome selection of strains.  In use here 99% of the time.  Because of some planned high gravity brews I'm getting a 5L flask next week.  It may require a yet another stir plate.  Also, because I haven't complicated this simple process enough and I want to spend even more time doing something beer, I'm starting to  plan out how to get a mini lab set up to do yeast slants and other fancy yeast tricks.  Maybe try washing and reusing some.

So, last night a friend that has been checking out homebrewing the last few brews says he would like to brew tomorrow.  No time for a starter and I'm not going to pay for 2-3 pouches of liquid yeast.   And as I would rather brew than not.  NO FEAR! Armed with a few packages of US-05 or Nottingham we will be good to go.

96
Yeast and Fermentation / Re: US-05 at low temp
« on: August 08, 2013, 03:26:02 PM »
Yeah, it's pretty awesome. I just ordered a bunch of dry yeast, some of the Mangrove Jack's. Want to try out the Workhorse, the Newcastle dark ale, and the Bohemian Lager strains. I'd like to do only dry yeast if I can get away with it.


beersk,

I would love to hear how these work out for you......


Jumping back to this thread for a general US-05 question.  As noted above, 05 has always given me great results.  My most recent batch (a low-gravity, high dextrine session rye IPA) did not drop clear after three weeks.  I bottled and will just sit it out I guess, but I'm curious why this might have happened.  Was it this particular recipe?  Was it this pack of yeast?  Did I manage to infect it with a wild yeast or something else? (tasted fine - but that doesn't say much yet).  Final gravity was 1.015, so it had some viscosity - and the rye no doubt added to that as well.  Is that enough to slow settling that much?

I used US-05 in my last batch of APA. Not really a low-gravity brew though.  1.057 fermented to 1.012.  It dropped pretty darn clear in 11-12 days at 62 degrees. I would have to think with time it will condition out nice and clear.

97
Beer Recipes / Re: House IPA search, round three
« on: August 08, 2013, 08:20:18 AM »
Not trying to clone per se, just design my own house recipe. I'll still be playing around but I want good IPA, APA, and Blonde recipes that are worth repeating.

Here, here on that.  "Inspired by" brewing.  Very nice.

98
Beer Recipes / Re: House IPA search, round three
« on: August 08, 2013, 07:00:10 AM »
That looks like it will be a tasty brew. 

Is there a certain IPA that you are trying get close to?  Or are you going for one you will call your own?

I have recently started investigating the IPA trail here as well and have been sampling as many different ones my local liquor store has and also look anything different when traveling to different parts of the country.  West coast, midwest, east coast.  Quite the variance and ALL good.  It's not so easy picking one favorite.

Time for some small batch experimentation......

99
All Things Food / Re: Boston Butt Recipe?
« on: August 06, 2013, 09:12:10 AM »
This all looks good.  I just smoked 18 lbs with hickory last Thursday and brought it out to my son and many of his submarine mates to give them a good meal after being underway. It was a big hit, enjoyed/devoured by all (Sorry, proud dad moment).  Anyway,  pork shoulder is an amazing cut used in a lot of ways.  For that matter anything pork just rocks.   Here is one of the many we do here in our house.  This kind of has a Cajun twist.....


This is always a hit.  You are guaranteed to make friends with this.  The fresh thyme really makes this dish.  It is really easy to put together.  The hardest part is flipping the shoulder as you sear every side in the Dutch oven.  I've also soaked the shoulder in a brine over night and that works out well.

It says 3 hours in the oven, but you know pork shoulder, it's ready on it's own terms.....

Pork Shoulder 6-7lbs
Salt (kosher)
Black Pepper, fresh gound
2 large onions, thin sliced
8 lg garlic cloves, thin sliced
3 Tablespoons fresh thyme
1 Tablespoon dried rosemary, crumbled
2 Tablespoons oil (vegetable or I use canola)
8 Tablespoons of unsalted butter (1 stick)
1/2 all purpose flour
4 cups chicken broth
1/2 lemon juiced (or not, your call, try it and see)
Rice

1 Preheat oven to 275
2 Generously season and rub salt and pepper into the pork shoulder and let sit at room temp for 30 minutes to an hour
3 Combine onions, garlick, thyme, and rosemary in a bowl. Toss to combine
4 Heat oil in a Dutch oven (medium-high) when really hot, sear pork shoulder on all sides (10-12 minutes total)
   Move the shoulder to a plate
5  reduce heat to medium, stir in butter, and when melted add the flour and make a roux (dark peanut butter about 10 minutes) add onion mixture, stir in and cook till well coated and mixture becomes thick.  Stir/whisk in chicken stock, bring to a simmer.
6 Put Pork shoulder back in to the Dutch oven, spoon some of the onion mixture over the pork, cover and
roast for about 3 hours, turning and basting every thirty minutes until the meat breaks apart easily with a fork.

Serve from the pan (pretty fatty) or remove meat, skim the fat, and simmer to reduce and thicken the gravy.  Add lemon juice now and season to taste.  Then server over rice, or potatos?  Crusty french bread.


100
General Homebrew Discussion / Re: Happy National IPA day!
« on: August 01, 2013, 05:41:00 PM »
I didn't have one ready, but I have been studying for my next IPA brew.  So I have been sampling some.....  West Coast IPA from Green Flash Brewery, Fat Head's Headhunter IPA, Stone IPA, Two Hearted Ale..... etc.   I am definately going to brew a Two Hearted inspired Ale but I'm leaning towards brewing that West Coast IPA next.... I just love that columbus funk.

101
First I'll be transferring an APA out of my dry hop keg into 2 smaller kegs. Then on to transferring my Citra Bomb PA out of the primary into a keg to dry hop.  Then I'll be brewing a Target/Saaz hopped ESB.  And somewhere along the way I will be smoking 18lbs of pork shoulder.

Then there will be much joy and happiness.....

102
The Pub / Re: R.I.P JJ Cale
« on: July 29, 2013, 08:51:01 PM »
Floatin` down that old river boy, all my worries far behind,
Floatin` down that old river boy, leave old memories way behind,
Yesterday is slowly fadin`,
All my life, I`ve been waitin`, for this time.

Floatin` down that old river boy, leaves me feelin` good inside,
Floatin` down that old river boy, tryin` to get to the other side,
Yesterday is slowly fadin`,
I been waitin`, now forever, for this ride.



See you on the other side JJ........


103
The Pub / Re: Good old days
« on: July 25, 2013, 10:14:47 PM »
We could get 6 packs, 12 packs, cases, quarts, etc.  This was more than 35 years ago in Chicago.  Other than pounding beers at a party, I had a few drinking com padres and we drank to enjoy the beer for the most part.  Sometimes I guess we would get popped.  I'm not saying we didn't at times just pound em'.  This brings back memories of the unfortunate times where we could only scratch together $5 bucks.  So off the liquor store for some "Fox Deluxe".  24 returnable bottles for $4.80 including the deposit.  We were definitely just looking to get some drinking in with that horse piss.  But then there was the always awesome Schlitz Dark on tap at the Gaslight Lounge......

But these are different times now and I'm much older.  Occasionally I'll have a beer too many.  I have a pretty good inventory on tap(s) and bottles, but the pain and suffering of over consumption hurts more now.....

Thanks for reminding me of some good times!

104
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 19, 2013, 06:09:28 PM »
I'll be enjoying an all East Kent Goldings English Pale Ale I'm just getting carbed up, and a selection (maybe two) from the plethora of brews I have hanging out here from the 3 Floyds Brewery....

105
Beer Recipes / Re: English Pale Ale
« on: July 19, 2013, 04:19:30 PM »
Here is a nice simple and tasty ESB.

94.6% Pale Malt (UK)
5.4% Crystal 120
Target at 90 (35ish IBU’s)
Saaz at flame out
Wyeast 1275 Thames Valley or Wyeast 1968

152 mash
1.055 OG
10 SRM

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