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Messages - blatz

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Ingredients / Re: IPA that emphasizes Citrus flavor/aroma
« on: July 15, 2010, 01:29:54 PM »
Just out of curiousity, why does everyone say nix the melanoiden? I've been considering using it in my next ipa to try to get more red in the coloring.

cause it brings a lot more than 'red' to the party. 

the concentrated malt aroma will compete with the hop aromatics that you're trying to achieve here.

a little goes a long way with that one if you do choose to use it. like 4oz in 12gal batch little.

I've also found kits to be a little more "economical" in that I'm not left with a lot of odds and ends of specialty grains and hops laying around - you get what you need. 

yeah - I can see that.  Guess it depends how you buy/stock your stuff.  

I keep my brew supply areas like I keep my kitchen pantry - stocked with all my essentials - always having Pils/Pale/Munich/Vienna base malts, Med and Light Crystal, Victory, and a few others.  Simcoe/Columbus/Centennial/Amarillo//Magnum/Tett/Hallertau in the freezer and at minimum US-05 and 830 in the fridge.  

With that 'pantry' always being restocked, I can pretty much brew any of my house recipes at the drop of a dime, and in turn I build all my recipes around what I like to stock.

Equipment and Software / Re: From the kettle to the fermenter
« on: July 15, 2010, 11:48:41 AM »
Ball valve is a wunderbar way to go, but if you're not prepared for that why not just rack the wort out of the kettle once it's cool?

This has the advantage of using that tight cone, you've hopefully created.

+1 - if I did not have a ball valve, I'd rack with an autosiphon for sure.

So where are all the people that brew Denny's RPA?

haven't brewed that in at least 3 years  ;)

but I might brew it again this fall.

the last time I brewed a kit was the first time  I brewed at all.

almost all the recipes I brew with regularity are my own evolutions, though I do use JZ's Amber and most recently, majorvice's helles, as 'house recipes'

if I am looking to create something new such as last year when I started on the "Dunkel Project" I'll consult JZ's BCS or online, but I tend not to like a lot of the recipes in the BCS, so it may only be to see what level of Carafa Special he used or something like that to get a ballpark and go from there.

honing in recipes is part of the fun for me, but not as much as the taste testing.

was hoping to brew my oktoberfest this weekend, but as of Wed, my pils was still chugging away and about 3-4 points away from my normal FG, so I'm gonna have to put it off till next weekend.

Pimp My System / Re: My Brewery and Alehouse-Shed
« on: July 14, 2010, 01:56:11 PM »
mbowenz - is that propane or natural gas plumbed or is it electric?

The Pub / Re: Woohoo, hop overload!
« on: July 14, 2010, 08:02:42 AM »
no kidding - geez!  nice stop in for a "pint"

Beer Recipes / Re: My Weissbier recipe
« on: July 14, 2010, 06:48:15 AM »
i'm suprised at the use of caramunich in your recipe, kai.  I figured you'd despise any crystal malts in a hefeweizen.  I stand corrected  ;D

that picture is a beaut!

Try making that sometime with some cultured Kellerweis yeast - or maybe I will!

The Pub / Re: 42!
« on: July 12, 2010, 12:48:16 PM »
good job!  ;D

Yeast and Fermentation / Re: Mocktoberfest with Denny's Favorite 50
« on: July 10, 2010, 09:25:56 AM »
Ok, thanks. Are there styles for which 1450 is particularly well-suited?  I'm thinking American amber would be nice.

personally, i enjoy 1450 most in porters and stouts.

i've used it in my amber 3-4 times and its awesome. also worked very well in an american brown.

for pales/ipas, I am finding that I like the drier finish of chico better, that said, I can see how with inclusion of the dryness and zing of rye, it would work better in the famous 'rye ipa' that brought this yeast back into production.

similarly, it does not work well for other drier/crisper styles: blonde ale, cream ale, though I will use it sometimes in the former only if I need to grow some up since the blonde ale I make is given all to my father in law and I don't think he can tell the difference  ;)

Yeast and Fermentation / Re: Mocktoberfest with Denny's Favorite 50
« on: July 10, 2010, 08:23:03 AM »
It might work, but I think 1007 would be better.  I'd be afraid the 1450 wouldn't get you the crisp mouthfeel you want.

agreed - it seems to make beers more 'full' in comparison to cali ale yeast (which when desired is a good thing).

with an o-fest, you want that slight dry, crisp finish, and i think you won't get there with 1450.

1007 is a better choice, IMO.

You've got me really excited now! This is the first time I've made it. So . . based on your timeline, are you suggesting the beer won't reach its zenith for a couple of years?

It started getting really good after 1 year, but it took another year for it to really get those hallmark OA characteristics to come out.

I got the recipe from an old NB member who emailed Adam directly and got a great response. 

One thing I recommend is boiling down a gallon of first runnings to around a pint-quart - its a nice touch.

Good luck!

General Homebrew Discussion / Re: Forced to buy beer
« on: July 09, 2010, 03:18:03 PM »
You guys crack me up about the commercial beer thing.  My fridge is always stocked with both homebrew and commercial beer.  I love trying all the new stuff coming out and I think it's important to support craft beer in general.  I especially try to hit all the local brewpubs at least once a month.

+1 - always have a good selection of commercial too

yeah, it has to be hot.

seems to me you're really overcomplicating things for little or no benefit.

I have a hopback and used it several times b/c I was chilling with a Therminator/CFC chain and locking in aroma from flameout hops was tricky.  Now that I have switched back to IC, I don't use the hopback anymore, and I frankly cannot tell the difference between the two - not that I did sidexside comparisons, but I don't notice anything missing, if you see what I mean.

Just my $.02

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