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Messages - blatz

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General Homebrew Discussion / Re: Help me decide
« on: May 19, 2011, 05:39:25 PM »
kolsch? patersbier?

Commercial Beer Reviews / Re: Odell brews
« on: May 19, 2011, 01:21:42 PM »
If you like big, bold American IPAs you'll love the Myrcenery. I think it stripped a little enamel off my teeth.

what a creative name - love Odell's regular IPA - will have to see if they have this when I'm in San Fran next week.


I believe Rogue's 60 IBU's is measured after the brew.  Tinseth and Rager are projected estimates.

So .. would you base your recipe using Rager or Tinseth? How does the hop schedule look (60 and 5 minute)?

I think you're making this harder than it needs to be.  brew it the way the CYBI listed it first, and then adjust in the future if you need to.  hopefully you can taste your batch with the real deal to compare.

Wife is out of town, and being that I killed a keg of SNCA in about 25 days, I better get some APA going before the next keg of SNCA is gone and that tap is empty. 

Going old school - 2-row, Victory and C45, Columbus bittering, Cascade/Centennial mix for flavor and flameout, 001 yeast.

While that's going, kegging Vienna.

Hey Denny - don't you live near Freshops?  They had Mt Hood last time I checked I think - or maybe you need bales?

yeah, Jamil likes Rager for some reason. 

Tinseth seems more in line with what I get on commercial beers - i.e. when I brew a beer at 60 IBUs on Tinseth, I get a similar bitterness impression as a commercial beer that lists 60 IBUs.

IIRC Rager overweights early kettle additions too much versus Tinseth.  I'll look around - I recall someone doing a  study of a comparison of the two with some pretty compelling findings - its been a few years since I saw it though.

I use Tinseth, and 42IBUs is wayyy low for that beer.  I'd increase the 60min perle to get there if I were making this.

BTW - if you want to keep using Rager, its your prerogative - what's most important is that you use the same formula all the time so that you are familiar with the outcome.  That, and beware that 80-90% of the recipes you see online are using Tinseth

Ingredients / Re: Simcoe substitutes
« on: May 17, 2011, 08:03:17 PM »
This kinda got me thinking .... maybe .... maybe you could sub in something like 70% chinook and %30 citra and get something kinda similar. Would be worth a shot, assuming you can get Citra. Kinda hard to find no as well.

wow.  after I posted that, i started thinking Chinook + Citra might do the trick since you get the pine from the former and tropical from the latter. 

great minds drink alike...

Pimp My System / Re: Ideas for walls?
« on: May 17, 2011, 07:47:58 PM »
greenboard and then tile it no?

Ingredients / Re: Simcoe substitutes
« on: May 17, 2011, 06:58:03 PM »
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  :'(

All Grain Brewing / Re: Advice for increasing body of india red ale
« on: May 17, 2011, 05:35:50 PM »
Would adding Carapils do the trick without changing the flavor much?

FWIW - carapils ~ carafoam, hence my suggestion above.

  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.

Yeast and Fermentation / Re: Saving Yeast
« on: May 16, 2011, 09:06:07 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.   

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. 

All Grain Brewing / Re: Advice for increasing body of india red ale
« on: May 16, 2011, 08:16:23 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.

Beer Recipes / Re: The American Brown - Recommend hop schedule
« on: May 15, 2011, 01:25:20 PM »
I use 1.25lbs special roast in my old ale  :o

Extract/Partial Mash Brewing / Re: Leaf Hops
« on: May 12, 2011, 06:55:33 PM »
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:


Beer Recipes / Re: The American Brown - Recommend hop schedule
« on: May 12, 2011, 05:56:02 PM »
You are great!  :)

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

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