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Messages - blatz

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Another Pils is coming up and I am trying to use up what I have on hand this summer before I reload in the fall.

Having a bit of a tough time deciding between:

Hersbrucker or

50:50 Crystal/Mt Hood

*this is for the late additions only.

I usually use a mix of either Hallertau or Mt Hood and Tettnanger, but I am low on the two german hops, so I'm looking to 'speriment. 

Magnum for the 60 min addition always.

What's your vote? 

Equipment and Software / Re: >5 do you all do it?
« on: June 11, 2010, 10:20:03 AM »
10-12 gallon batch equipment
Barley Crusher malt mill
70 qt Coleman X-Treme mash tun (batch sparge)
15 gallon aluminum pot (brew kettle) w/ball valve
Two 5 gallon pots for mash water
15 gallon conical (homemade from an Inductor tank)
lots of Kegs & bottles
Basement kitchen all to myself

yep that's pretty much it, though I have a blichmann conical, and we don't have basements here  :'(

Beer Recipes / Re: My latest IPA
« on: June 10, 2010, 11:14:00 AM »
Whats magnum like as a flavor hop?

I've use Simcoe, Amarillo, Warrior, and Centennial. Its a great IPA... very clean. But the best of 'em (Pliny, dreadnaught, etc) have this great earthy, dank character... Would magnum help with this?

you should try for yourself, but I wouldn't use magnum past 60 min.

that dank, earthy, almost cannabis like aroma is CTZ - I'm not certain that dreadnaught uses it, but pliny definitely does and there is something unmistakable about CTZ hops that is exactly what you describe.

General Homebrew Discussion / Re: Which sack of grain would you get
« on: June 10, 2010, 11:00:10 AM »
If you didnt like the results with Weyerman Pils malt you need to look at your processes

That aside MO is a good malt

Re-read my post.  Not that I didn't like them, but rather I was under-whelmed.  That combined with I don't make many beers with Pilsner malt (except around summer time) is why I will not be buying it this time.  I think MO is what I need to go with.  The question is whether Muntons MO is worth buying or paying extra for some T&F or Crisp.

FWIW - after using Best, Weyermann is underwhelming too  :o

Briess 2-row is also underwhelming, but serviceable.

I have used many, many sacks of Muntons, Baird, Crisp and Fawcett over the years, and IMO Muntons<Bairds<Fawcett<Crisp.  However, my malt supplier, NCM, doesn't carry Crisp, so I go with T&F.

I use it for almost all my ales and enjoy it.


Beer Recipes / Re: My latest IPA
« on: June 10, 2010, 09:01:30 AM »
I like the Gp idea, and mashing at 154 will give you some more dextrins to help overcome a lack of crystal.

I don't like your hop schedule.  FO and DH choices and amounts = awesome!

Magnum at 5 yeck

Simcoe at 10 = awesome!

I would say you need to at least double those late additions, use something other than magnum late (early is where its best) and maybe even consider moving the 10 to 15.

I'd do:

2oz Simcoe at 15min
2oz Amarillo or Centennial at 5 min
then what you have listed at FO and DH.  

Reduce your 60min Magnum a bit to account for the IBU contributions of more late hops.

1450 will work well with this I think, particularly since it leaves a fuller, maltier flavor than chico, and being that you're using one malt, I think it'll complement nicely.

that's awesome drew! good luck.

I'm brewing my FIL's helles ale saturday morning - didn't get to it last weekend due to too much going on, so its pushed back a bit.

All Grain Brewing / Re: Toasted Oats in Wit?
« on: June 07, 2010, 04:15:07 PM »
Do you mean wheat, or oats? 
Either way, I think it sounds great (might not work for BJCP comps, unless entered as a specialty beer).

toasting the oats.

yeah, not worried about style on this one in particular.

All Grain Brewing / Toasted Oats in Wit?
« on: June 07, 2010, 01:37:55 PM »
Am brewing up my wit again in a few batches, and was thinking, what about toasting the oats for this style?  Yes, no, maybe?

All Grain Brewing / Re: Black IPA?
« on: June 03, 2010, 12:03:39 PM »
Just to clarify, I could care less about style.  But the one Black IPA I've had tasted like an IPA, just seemed like a gimmick to me.

I just am not sure about creating another style for it, but maybe I am just in the dark (pun?) with this type of beer.

FWIW, the two that I have had (Stone Sublimely Self Righteous and Southern Tier's __?___ ) aren't simply 'colored' IPAs.  They do have a subtle hint in flavor and aroma of some roasted malts.  

I could definitely tell a difference if blind folded between Stone SSR and the same beer brewed with only the roasted malts replaced with 2-row.

I don't give a damn about the style either, for that matter - both those beers are tasty, so i buy them, and maybe I'll just have to brew Jeff's recipe one of these days...

Commercial Beer Reviews / Re: Bell's HopSlam?
« on: June 03, 2010, 07:43:36 AM »
Hopslam is much like Pliney,
Drink it fresh,  it is still good aged but drops down to the ordinary category,  fresh is OUTSTANDING

agreed, though Pliny is in a world all its own.

once it ages, Hopslam becomes meh...


Gil's Helles for my FIL.

The Pub / Re: You guys are freakin' awesome!
« on: June 01, 2010, 10:13:35 AM »
Cheers to that!

Yeast and Fermentation / Re: Vexed by Acetaldehyde/Esters
« on: June 01, 2010, 08:39:20 AM »
How about trying out no secondary, much longer primary, before bottling or kegging?


Yeast and Fermentation / Re: Denny's Favorite
« on: June 01, 2010, 08:39:04 AM »
Frankly, it wouldn't be my first choice for a blonde ale becasue of the full mouthfeel.  Generally, I prefer blonde ales a little "thinner". 

+1 - even my APA with Denny's, it seems a little too full - I'd imagine the same result on blonde.  This yeast really shines in IPAs, Porters and Stouts, IMO, where the fuller mouthfeel is complementary, or in the former, where it allows you to pack in more hops.

lighter beers where more crispness is desired lend themselves better to 001/US-05.

All strictly in my opinion - I wouldn't hesitate to make a blonde with it, esp if I were growing it up for something bigger  ;)

All Things Food / Re: AMERICAN cuisine
« on: May 27, 2010, 02:11:50 PM »

I'd say pot roast, but then isn't it derived from sauer braten.

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