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Topics - blatz

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Beer Travel / Portland and Seattle
« on: March 14, 2014, 03:01:45 PM »
Going to Portland and Seattle in May.  I see another thread on Seattle but as for Portland what are the top 5 breweries/bars to see there?  Looking for local recs - and any other must/see and do stuff as well.

Ingredients / Pellet Hops - Vacuum Sealed bag or jar?
« on: March 02, 2014, 06:21:27 AM »
So what's your take - better to use mason jar attachment to store pellet hops or vacuum sealed bag?

I've always used the bags because on my old system I could only use whole hops.  Now it's the reverse.  Scott at seems to feel mason jars are a better use, but am polling some more opinions.

Ingredients / Toasting Oats
« on: February 13, 2014, 03:12:27 PM »
its been a while since I've toasted oats.  Am noodling around some ideas for an ESB or a nut brown ale (or both) and include toasted oats at 5-10% of the bill to add some silky body and some complexity to the malt flavor. 

I can't remember the times and temps that are best - and I remember putting them in a paper bag weeks ahead of time after toasting them to 'degas' them.

what is YOUR process?

General Homebrew Discussion / What's Brewing this Weekend?
« on: January 17, 2014, 07:26:27 AM »
Munich Dunkel for me.  Had blowoff in step 2 of my starter on Wednesday, so I'd say the WL833 are as excited as I am for this one.  I've got fest and vienna down, this is the year to tackle dunkel and schwartz.

General Homebrew Discussion / What's Brewing this Weekend 1/4/2014?
« on: January 03, 2014, 12:27:33 PM »
What's hitting the kettle this weekend?

I'm brewing a Pumpernickel IPA as referenced here

General Homebrew Discussion / Cold Crashing
« on: December 05, 2013, 03:00:56 PM »
have you ever noticed whether or not cold crashing in the fermentor oxidizes your beer?

Beer Recipes / Black Rye Double IPA
« on: November 29, 2013, 09:49:25 AM »
Thoughts on this? just sort of taking a stab in the dark on the hop bill;

Black Rye Imperial IPA:

1.077 SG
8% ABV
80-85 IBUs

20% Malted Rye
5% English Medium Crystal
2-5% Briess Midnight Wheat
50-53% 2-row
20% Maris Otter

Apollo to bitter
15min 3oz each Simcoe and Galaxy
0min 2oz each Simcoe, Citra, Galaxy
Dryhop: 2oz Citra, 4oz Columbus, 2oz Simcoe

Was contemplating using El Dorado, Calypso or Mosaic in there, but trying to keep it at 4 varieties for the aroma and flavor hops.  Completely open to suggestions.

All Things Food / Big Green Egg?
« on: October 10, 2013, 08:41:23 AM »
Well, I'm finally getting around to looking into one of these, but damn are they expensive.

I've seen some knockoffs, but is it worth it for the extra $$$ to get the Cadillac rather than the Chevy?

Equipment and Software / Leaving Too Much Behind? Or Just Right?
« on: October 05, 2013, 09:14:00 AM »
Here's a pic from my latest session - Golden Bock and only 6oz hops in 12gal.

Think this looks about right for what's "left behind"?  The runoff into the conical was almost completely clean.

Beer Recipes / Golden Bock?
« on: September 27, 2013, 07:29:30 AM »
am making a golden bock ala Glissade this weekend, and am just curious - does anyone know if SN employs a decoction or step mash for their lagers?  i was thinking of doing 20 min @ 145-47 then ramping (takes 15-20 min to jump 10 degrees) to 158 for 30 min and then ramping to mashout, but was curious if anyone has any detailed specs.

1.064 OG
5-6 SRM
85% Weyermann and Best Pils 50:50
10% Weyermann Munich
2.5% Carafoam
2.5% Crystal 15L

35-40  IBUS Magnum @ 60min
2oz each  Tett & Mittlefruh @ 5min

Commercial Beer Reviews / Founder's Porter?
« on: August 29, 2013, 08:25:41 AM »
We just got Founder's here in town and i decided to pick up a six pack of the Porter (and IPA) last night since I've heard so much about them.

i had a bottle of the porter, and since I just recently tapped my porter, i figured i'd do a little side x side tasting.

Founders bottled 7/31/13 - high hop aroma of a citrusy, lemony quality, high roasted malt aroma with hints of espresso type coffee aromatics, no noticeable caramel and only moderate to light malt aromas - roast and hop dominate.  the same continues into the flavor with a very present hop flavor of an american type, with a firm bitterness and borderline acrid roasted malt finish.  medium body.

Mine - kegged 8/6/13 - faint earthy hop aroma, loads of toffee and caramel accompanied by rich malt.  light roasted malt aroma.  low to no hop flavor, mostly caramel and malty flavor, with enough bitterness to balance and keep the flavor from being sweet - slightly drying finish from the roasted malts.  medium - medium light finish.

anyway, I loved the Founders, but it really tasted almost more like an American Stout than what I think of porter, particularly when placed next to mine, although mine could maybe, maybe be faulted for being closer to a brown porter I guess, since it is not aggressively hopped or bitter. 

Has anyone else thought this of the Founders?  really trying to dial in my recipe, albeit shooting more for something in the vein of Edmund Fitzgerald, which i think I have, just curious.

Ingredients / What do you think of this hop combo with Galaxy?
« on: August 01, 2013, 02:08:02 PM »
Really loved the Galaxy hopped commercial beers I've had in the past, so I just got a few lbs of galaxy in and want to experiment with it. 

I'm not a SMASH kind of guy, or even a SH type since I like layering complexity of hop aroma and flavor.

Anyway, thinking of bittering with a high alpha, then at using the following combination all the way through including dryhop:

Galaxy, El Dorado and Columbus

I definitely want Galaxy in there (duh), and also would consider:


I have tons of simcoe and some amarillo, but I really want to steer clear of these hops since I use them so often in everything else.


I brewed some fest bier last weekend, but will be kegging a robust porter this weekend and brewing a RuinTen clone - 40+# of grain and 1.5# of hops for 12 gallons.  Gonna push the limits on this one, but am excited.

what do YOU have in the hopper? 

All Things Food / Boston Butt Recipe?
« on: July 31, 2013, 07:25:54 AM »
i've got a couple boston butts in the freezer; need to make at least one soon - figure i'll slow cook it whilst brewing my RuinTen clone this saturday (40#+ of grain and 24oz of hops  :o).

Anyways, got any good ones?  I want to stick to using my dutch oven for either braising or slow roasting so I can keep the maintenance to a minimum since I'll be finishing brewing during some of the cooking time.

Any help will be appreciated!

Yeast and Fermentation / Lager - oxygenation woes
« on: July 27, 2013, 01:43:09 PM »
My O2 regulator crapped out about 30-40 seconds into oxygenating my Oktoberfest wort today - think it'll be okay?  I'm quite pissed at the moment.  An otherwise perfect brewday!

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