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Messages - blatz

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1936
Ingredients / Re: Simcoe substitutes
« on: May 17, 2011, 11:58:03 AM »
its true, nothing is quite like the original simcoe.

I think Chinook, while not a true sub, would work well though - you don't get the tropical fruitiness, but the pine is very similar.

I might be buying a lot of Chinook at next harvest, expecting that I won't be able to buy Simcoe  :'(

1937
All Grain Brewing / Re: Advice for increasing body of india red ale
« on: May 17, 2011, 10:35:50 AM »
Would adding Carapils do the trick without changing the flavor much?

FWIW - carapils ~ carafoam, hence my suggestion above.

1938
  Everything (to this novice) looks good but the color. Rogue lists the D.D.G.A at 25 25 Lovibond; this recipe however is 9.5 SRM.


There's a lot of the same issues posted all over the internet - you can't use Rogue's color listings versus the SRM tabulated by most brewing programs - its a different scale.  IIRC Shakespeare stout is +100 "Lovibond" .

9.5 seems pretty close to what I remember DDGA being, but it may be a bit low - I would have thought 12 or so.

munich and caramunich are NOT interchangeable.  The former is a base malt, the latter a crystal/caramel. Maybe change out the C-15L for Caramunich II if you are concerned about the color.

Also - why are you using Rager when you're doing all grain?  That's usually good for partial boils - most people find Tinseth more accurate for all grain/full boils.

1939
Yeast and Fermentation / Re: Saving Yeast
« on: May 16, 2011, 02:06:07 PM »
Does anybody use ziploc bags?  I thought I remembered reading about some guys dumping the cake into a freezer bag then just cutting the corner of the bag when going into the next fermenter.  The Idea was that they didn't need to be sanitized but I've never done it myself.   
-J.K.L.

I've done it a few times - works fine, IMO. 

I just have so many mason jars I use those by habit.  Plus if there's something I can wash and reuse rather than use plastic, I prefer that. 

1940
All Grain Brewing / Re: Advice for increasing body of india red ale
« on: May 16, 2011, 01:16:23 PM »
nice recipe! I've made something similar before - quite tasty.

Well, there are three things you could do -
1) Increase your mash temp to 154-155
2) Add some Carafoam to the grist - maybe 2-3%.
3). Increase your current crystal malts.

If all you want to alter is the body perception, I would start with #1 and see what the result is.  If that doesn't work, try #2 or #3, with the former being opted if you are happy with the level of caramel flavor currently, or the latter if a little more caramel malt flavor would be okay.


1941
Beer Recipes / Re: The American Brown - Recommend hop schedule
« on: May 15, 2011, 06:25:20 AM »
I use 1.25lbs special roast in my old ale  :o

1942
Extract/Partial Mash Brewing / Re: Leaf Hops
« on: May 12, 2011, 11:55:33 AM »
I was on the verge of building one of those, but I couldn't figure out how to get my immersion chiller around it.

you put on an oven mitt, lift it out and put the IC in, then put the hop contraption back in with the back in the middle of the IC.  takes a little juggling, but its easy enough.

I built one and used it twice, but then realized I don't really need it on my current system - its a great tool - here's a build:

http://www.bayareamashers.org/gadgets/Hop%20bag%20holder.pdf

Cheers.

1943
Beer Recipes / Re: The American Brown - Recommend hop schedule
« on: May 12, 2011, 10:56:02 AM »
You are great!  :)

Mind if I do a print-screen and frame this?   ;D

1944
Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 10:49:55 AM »
Perhaps things have changed since I stopped judging.   As often as not the beer being judged had plenty of room for improvement.  Occasionally there was what I called a bolt of lightning - that beer or mead that sat me back in my seat and made me say, "Wow!  That is amazing!"

Perhaps the scoring system has changed too; you can score 40+ now?

I've only been judging about 6 years or so, but in listening to some of the old guys in my club, judging 15 years ago was actually fairly easy - for a flight of 8 beers, maybe 4 were drinkable and not clearly infected or fermeted too warm, etc. And of those 4 there were usually 1 or 2 that clearly stood above the rest.  Maybe this is similar to the experience you had?

I guess with the popularity of homebrewing and much more easily accessible info on brewing better beer thanks to forums like these and publications by the likes of Gordon, Jamil, Palmer, etc., the entries have generally improved across the board to the point where now 6 of those 8 in the example above are solid beers.

My comments above were in slight jest, but the fact is I judge a flight of 6 amber/dark lagers a few weeks ago and had 4 beers that were worthy of 40+ scores, the best of which it turns out was a vienna lager by our very own forum friend "Spanishcastleales".  I made sure to save that and the dunkel I was really fond of as a reward for all the writing  ;D

Max possible score is 50 nowadays.

1945
All Things Food / Re: Schnitzel
« on: May 12, 2011, 10:27:12 AM »
one thing I like to do that might help, which I got the idea from another forum member:  sprinkle some fennel seed on your pork before you flatten it out.

Fennel?  That sounds nice, although I wonder if we are thinking of the same advice, from Cappozoli...his advice was to sprinkle celery seed (to my recollection!) before flattening them out.  Something an old country relative recommended as I recall.  That's what I do!  Fennel would be good too, though, I love that spice and use large quantities of it.  Might actually give it a slight Italian hint...I've associate fennel seed with Italian sausage since I was a kid and picked them out of the sausage on pizzas...

it was Capp.  I don't ever have celery seed, so I used fennel seed (fairly close, except for the licorice hints) and it was very nice.  thanks for the clarification.

1946
Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 08:24:19 AM »
Not really... lets say you judge two large flights in the morning. If you limit yourself to an ounce per beer (adequate for most evals) that's still less than 2 bottles of beer. so even in a full day, you don't have to drink a lot - and it's better for your judging if you don't.

I agree, Mark.  I can judge an entire flight and drink less than a bottle of beer doing it.

the perverse problem is when you have a really, really awesome flight.  Its a sin to let great (40+) beer hit the dump bucket.

1947
no brewing.  will determine if my mojito mead is ready for bottling or if it needs another week of dry-minting.

1948
Beer Recipes / Re: The American Brown - Recommend hop schedule
« on: May 12, 2011, 06:40:13 AM »
I don't mind citrus.  Might be good.

JZ uses Horizon and Amarillo.  I have never used Horizon, does it have any character as a bittering hop?

How about you Denny, I see that Noti has a Galena addition mid way.  Is that pretty important?  Sorry if that is a rude question, sort of like asking a cook if an ingredient is really needed.....I just don't have any Galena around.

Cheers.




I made JZ's recipe once, but used Columbus instead of Horizon just cause.  I was great - very citrusy - got a Silver with it IIRC.

1949
All Things Food / Re: Schnitzel
« on: May 12, 2011, 06:19:47 AM »
one thing I like to do that might help, which I got the idea from another forum member:  sprinkle some fennel seed on your pork before you flatten it out.

1950
All Things Food / Re: May is National Hamburger Month
« on: May 11, 2011, 08:23:20 PM »
Nice job.  Good call on the buns.  Restaurant style hat's off presentation too.

Thanks.  Tomorrow I'll be doing a bacon & bleu burger.  ;D 

I'll have to freeze the rest of the ground beef after tomorrow though.  I gound too much!  lol  I'll probably form it all into patties before freezing it.  ;) 

dude, there would be something wrong with you if you could polish off ~4lbs of beef in one sitting.

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