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Messages - blatz

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Homebrew Competitions / Re: Hurricane Blow-Off
« on: May 04, 2011, 01:15:05 PM »
thanks man - 'ppreciate it - congrats on the Belgian Golden Strong!

All Things Food / Re: May is National Hamburger Month
« on: May 02, 2011, 09:47:19 PM »
grapeseed oil in the skillet and on high or canola and on medium?  what's your preference?  I'm still on the fence here  :-\

I've come to prefer the skillet as well, but I do still like the ambiance on being outside on the grill with a pint in one hand and long handled spatula in the other. 

The Pub / Re: Thoughts on the Draft
« on: April 29, 2011, 04:53:19 AM »
kinda liking the Jags trading up for Blaine Gabbert - just a few weeks ago, many of the idiots, er, I mean draftniks had him no. 1 - maybe he's the real deal?  time will tell.

I've just put the cover on once it breaks about 150df - but i've forgotten to do so many a time and had no issues.

I use WIC, so stirring is no longer a necessity.

Beer Recipes / Re: Oktoberfest 2011
« on: April 27, 2011, 01:44:12 PM »
I think WLP830 is the same as WY2206.  Some of my best lagers were made with 2206.

WY2124 Bohemian Lager Yeast is the one that's been quoted as = 830

WY2206 is supposedly 820 as noted above.

but you've proven Kristen wrong before  ;)

Beer Recipes / Re: Oktoberfest 2011
« on: April 27, 2011, 01:35:12 PM »
Any opinions on using WLP830?  I know Gordon says he uses WLP833 (Bock), but I was wondering if anyone had given WLP830 a try(?)

830 is my 'house' lager strain - I get it from a pro friend and since i make lagers frequently, I just cycle through it, splitting slurries along the way to keep the gens below 5.

anyway, 830 makes a great Festbier.  I've used the 833 Wyeast equivalent (Hella-bock) once, and have had others made with 833 and I will say, it does seem to accentuate the malt a bit more which would make it ideal for the style. But 830 is a solid second choice. 

Equipment and Software / Re: What's the best cleaner?
« on: April 27, 2011, 01:20:33 PM »
Since metasilicate is the main ingredient of the TSP substitutes in hardware stores, the original post offering TSP and bleach should be sufficient if they are on hand.  I'd support that approach.

I actually use Oxyclean/TSP Sub 50:50 which is approximately what PBW is, less some surfactants.

Yeast and Fermentation / Re: Denny's Favorite 50
« on: April 26, 2011, 09:47:47 PM »
jlap - my experience was very similar to yours.  I also had several batches where, at least in first generation, the fermentations were slow and drawn out (yes I made appropriate sized starters - this ain't my first rodeo  ;D) - but they eventually finished.  I did not like the aromas I was getting and agree it seemed to drown out or mute the hop aromas in the APA, Amber, IPA and RIPA I made with it.  Then again, I also pick up some mild fruitiness from WL051 that I don't like either.

However, I found that it is absolutely fantastic in porters and stouts (haven't tried brown ale with it) - perhaps because the low fruitiness is more welcome in these styles since they are less late hop driven than the latter mentioned styles and thus the slight reminiscence to British versions is welcome?

I dunno - I won't be using 1450 in Pales/IPAs anymore, but will continue in darker ales - yum!

General Homebrew Discussion / Re: cirrhosis
« on: April 26, 2011, 06:55:28 PM »
man, that is NOT good.  threads like these make me reconsider beer altogether.   :-\

I wouldn't go that far man...just be moderate about it.  There's no reason to get all paranoid and be one of those anti-alcohol kooks.  Man, I don't get those people.  It's like one drink equals alcoholic to them; fakkin' insane.

nah - don't worry - I won't go all Puritanical.  Beer has been very, very good to me and that's not even taking into account actually drinking a drop.

What I said was more rhetorically introspective, in a tongue-in-cheek kind of way.  Weithman's point resonated well with me - just a friendly reminder to keep it in moderation.

General Homebrew Discussion / Re: cirrhosis
« on: April 26, 2011, 05:45:50 PM »
man, that is NOT good.  threads like these make me reconsider beer altogether.   :-\

The Pub / Re: New Guy Here Saying Hi
« on: April 25, 2011, 10:37:49 PM »
Welcome Jeramy!

Beer Recipes / Re: Oktoberfest 2011
« on: April 25, 2011, 01:30:19 PM »
Here's the recipe I made most recently that turned out the best so far. I really like using Vienna as the base malt in this style.


hah - this is almost exactly the grist i used for my Vienna on Friday (though I used 12L munich) - hope its good!

For my Fest this year, I'm going with BryanH's suggestion: 70% Weyermann Munich II, 30% Pils, 21-22 ibus Tradition at 60min, 830 yeast.  I should be tapping that directly after the Vienna above, so I will be able to save some and sidexside taste.

Beer Recipes / Re: Northwest Hop Pilsner
« on: April 25, 2011, 01:28:32 PM »
yeah - I make a Hood Pils every now and then.  I've submitted it twice to comps and have gotten comments of "Great Noble hop nose!" - kinda funny.  I find its a little (just a touch) harsher than nobles in bitterness.

I've also read (and this is only hearsay) that one very well known US pils maker will sometimes use some of these (Liberty, Crystal, Hood, etc) when they can't get fresh german noble since they are more concerned about having the absolute freshest hops. 

Hoping to inaugurate my newly assembled Blichmann Top Tier system in the next few days. Whatevah the day, I'm planning to brew what I'm calling Bravo Company (with apologies and reverence to any and all armed forces personnel out there).  The second in my series of single hopped American-style pale ales. This time with Bravo hops (see this link for linage).

definitely interested to hear your comments - I made an All Bravo back in '07 and I had mixed feelings about it, but some club friends still ask if I'll make that again to this day.

Brewing my vienna in about 5-6 hours when I cut out of work.  Still trying to zone this one in - my last few iterations have been good but not what I was looking for - 87% Vienna, 8% Munich II, 5% Caramunich I

Hoping it turns out like the vienna I judged last weekend for the Blowoff - man that was good.

Fingers crossed...

The Pub / Re: Happy Birthday Drew
« on: April 22, 2011, 01:23:23 PM »
happy belated birthday old man! 

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