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Messages - blatz

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I really like it in Brooklyn's Saison.  That's what I was thinking about.  A blend of a beer like that with the key lime mead sounds nice.

I think I've seen you and a few others mention that one, so perhaps I will seek it out - I remember when that hop hit the homebrewer venues and I tried a lot of beers heavy with SA and I didn't care for them, maybe the saison expresses it in the right light (as opposed to Sapporo  ;D ).  

Never really made mead before.  Would you ever dry hop with something like Sarachi?

you would not use hops in straight mead - honey's expensive why cover it up!  ;D

but you would in a braggot (which is mead/beer hybrid) which is what jeffy was talking about.

I personally would never use Sorachi Ace in anything, but that's personal taste.

Yeast and Fermentation / Re: Could this be all the yeast I have??
« on: December 09, 2010, 10:06:40 AM »
Hard to tell for sure from the photo, but it looks to me like quite a bit of yeast still in suspension above the trub/yeast layer at the bottom of the flask.

yeah - it was still crashing at the time I took the pic.

however, I had NO problems with the pitch - I pitched a sloppy 2/3rds of it - activity in 4-5 hours and it appeared to finish in about a week, though I haven't taken a reading to be sure - not really worried - it ain't getting kegged for a couple more weeks anyhow.



I also enjoy the Sierra Nevada Merry Christmas Ale (or whatever they call it) that comes in magnums.  I have a small collection of magnums that I will be using for some of my own Christmas Ale.

I think you mean Anchor Brewing?

+1 Actually, it's the only holiday beer I look forward to...

agreed - its probably single most purchased commercial beer for me for the whole year in terms of quantity.   I've bought 1.5 cases so far, and I might buy some more  :o

I do look forward to Avery Old Jubilation though. 

Never tried Santa's Reserve - maybe i'll grab a 22ozer.

try rimming those glasses with caramel - I don't like it, but my wife goes ga-ga over it.

I'll be making a key lime melomel

nice - jeffy, I'm making Joe P's Mojito Mead (tho I may just call it a lime mead dependent on the level of mint) over Christmas break - would love to try yours when its ready.

no brewing this weekend - not till Christmas eve  :(

General Homebrew Discussion / Re: Help a veteran
« on: December 08, 2010, 03:18:10 PM »
I need some more.

ahem, third person...

Commercial Beer Reviews / Re:
« on: December 08, 2010, 03:08:54 PM »
well, if enough of the idiots who post at Beeradvocate and ratebeer start posting there as well, pretty soon every beer recommended will be 10% or 100ibus regardless of what you like  :D

i'll check this out later - danke.

Commercial Beer Reviews / Re: 2010 SNCA
« on: December 07, 2010, 09:46:11 AM »
Tried it along side the '09.  Obviously fresher, but the flavor is almost identical.  Personally I find Sierra Nevada's hoppy beers to have something unpleasent and harsh about their bitterness.  I will decent and say that I am not a fan - obviously well made, but there are other IPA's i'd rather drink.

I wonder if this has something to do with cohumulone levels.  Sierra uses whole hops - do whole hops have more cohumulone then pellets.... I am really just being random here with trying to identify the reason for the unpleasent bitterness, but is somehting I find pervasive amongst Sierra's hoppy beer.

its not whole hops vs. pellets.  I don't think its possible that any taster could consistently pick out a whole hop vs. pellet hop beer.

what you're probably not liking (which you were on the right track with cohumulone) is the Chinook bittering hop, which they use heavily in Celebration and Bigfoot.  Its one of the things I actually enjoy about those beers!

The Pub / Re: Getting a dog
« on: December 06, 2010, 12:13:26 PM »
One of the most gentle dogs is a lab, but they are pure hell for the first 2-3 years. Very mischievous.

Whatever you do, please rescue one from the shelter, rather than buy from a store which gets them from puppy mills.

+1 all the way.

The Pub / Re: Babalu
« on: December 04, 2010, 07:00:51 AM »
Great news!  Keep at it Jeff - u can do it

I don't care if it all ends up in the fermenter, though the whole hops catch some of it. AFAIK people who like to brew super clear lagers want to leave out most or all the trub.

I've done lagers in carboys with all the CB in it, and lagers in a conical with 2 trub dumps (1 prior to pitching, 1 at high krausen) and they are always crystal clear.  YMMV

you need some, but not all of it.

I like to try and leave some of it behind (or dump it at high krausen) as I prefer to keep my yeast slurry harvest a little cleaner.

that said, I didn't worry about it for 5+ years and never had an issue either  ;)

Paul, how do you dump it?  Do you have conicals?

sorry yes I do - but prior to having a conical, I never worried about cold break all that much.

another similar way to do it with buckets or carboys would be to run off from your kettle into a fermentor, let the break settle then siphon into a second fermentor, leaving as much or as little CB behind as you want.  I was too lazy to do that more than once though.

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