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Messages - Beertracker

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Ingredients / Re: Dry hops for a sticke alt
« on: January 27, 2011, 03:57:08 AM »
I've had good luck using Crystal, Liberty or Mt. Hood. On the German side, either Hersbrucker or Spalt. You couldn't go wrong with some more Strisselspalts either, so long as they're fresh. Go with whichever's fresher, as fresher is better for dry-hopping!  ;)

Yeast and Fermentation / Re: Wyeast 1469 in a barleywine??
« on: January 25, 2011, 03:59:10 PM »
Has anyone tried (or considered trying) wyeast's 1469 West Yorkshire yeast in an english barleywine?

I had a big yeast cake of it from a brown ale & considered making an old ale, but ended up wasting it. Alc.% tolerance was my only concern, but the stats recommends <9%ABV which would still make a pretty healthy EBW. I can w/o a doubt recommend WLP026-Premium Bitter because I made my best EBW to date with that one.  ;)

Beer Travel / Re: When ya goto Tulsa
« on: January 19, 2011, 04:54:20 AM »
It's really a great little bar/tap house. It may seem unworthy compared to other big city venues, but obviously they're doin' something right... as they just made DRAFT Magazine's 2011:America's 100 Best Beer Bars list!   :-X

DRAFT Magazine's 2011:America's 100 Best Beer Bars


Other Fermentables / Re: Pineau / Pommeau
« on: January 15, 2011, 05:32:51 PM »
I've had the pleasure of drinking Pommeau. It was quite delicious! It might be interesting to "fortify" a cyser with some. Keep us updated on any experiferments.  8)

General Homebrew Discussion / Re: Cocoa Nibs in secondary
« on: January 15, 2011, 05:24:39 PM »
Let your tastebuds be your guide. Your probably going to have to plan on at least a week before you get any noticeable character.  ;)

General Homebrew Discussion / Re: Warrior and Amarillo in an IPA?
« on: January 15, 2011, 05:22:35 PM »
A brewer just can't go wrong with that combo. I use that combo quite often. If it's good enough for 3Floyd's & Dogfish then it's good enough for me!  :D 

Yeast and Fermentation / Re: Wyeast 1007 for IPA's???
« on: January 14, 2011, 03:20:13 PM »
The thing about WY1007 is that it tends to take longer to ferment and clear than, say, WY1056 (or WLP001). Makes a decent IPA, but I wouldn't say it makes a "better" IPA than an American Strain. I'm in the opposite position. I would love to use WY1007 for my alt in my brewery but I'm hesitant to switch from WLP001 for my IPA because of the turn around time on WY1007. I can get WLP001 to clear up much faster and it makes a pretty darn good Alt, so thats what I use for now (and I don't want to have to deal with another "similar" strain.)

I'm with majorvices! It makes a decent IPA, but is waaaaay slow in dropping out. I'd certainly use it in a pinch, but if time's available then I'd prop-up another strain. My strain of choice for American IPA's is WY1272-American II or WY1028-London Ale for an English version..  ;)

General Homebrew Discussion / Re: What's your first brew for 2011?
« on: January 13, 2011, 08:20:50 PM »
I decided to "Go Big or Go Home!" with an American Barleywine last Friday. As soon as the temps get above freezing around here, I'm going to brew my first lager of the year.  8)

Beer Travel / Re: When ya goto Tulsa
« on: January 12, 2011, 04:13:43 AM »
Very cool! McNellie's Public House is my home bar away from bars. I second Wednesday nights, but Monday night is pint night where you drink the beer & keep the glass!  8)

FTR... Bad beer isn't the norm, so you had a bad experience.  :'(   

General Homebrew Discussion / Re: Arkansas Brewers
« on: December 10, 2010, 07:05:45 AM »
I'm in OK, but know some of the folks across the border. You've basically have a couple of options in that area. The Hell on the Border Homebrew Club out of Ft. Smith has basically ceased to exist in any organized fashion since the local brewery (Weidman's) went defunct, but a new club has risen from the ashes called the River Valley Ale Raisers which meets at a local shop named Wine Makers Gallery The Fayetteville club (James' club) is called Fayetteville Lovers of Pure Suds (FLOPS) who meet at The Home Brewery (Andy's shop) The only other option is the Central Arkansas Fermenters (CAF) who are based in Little Rock but have members abroad. If you can't find a home in AR... you're more than welcome here:    

Beer Recipes / Re: Best yeast for RIS?
« on: December 07, 2010, 06:30:15 AM »
I'm a split w/ Chumley & jaybeerman:

WLP051/WY1272 - Love the intangible character & fruitiness it brings combined w/ the darker malts. Winner, winner chicken dinner!

WLP007/WY1098 - U just can't mess w/ success. Classic strain for fermenting this style! Try a 20yr. old John Courage RIS sometime.  

WLP005/WY1187 - The "dreaded" Ringwood Ale (a.k.a. Swedish Porter) strain. Great... IF you can get it to perform in the fermentor. The "original" Baltic yeast strain.

Can't go wrong with the first two for certain... the latter will do even better with a big starter & open (shallow) fermentation. Good luck!  ;)

Ingredients / Re: Weyerman CaraWheat?
« on: December 07, 2010, 06:14:59 AM »
You definitely won't regret the CaraWheat addition. Love that stuff!  :-* 

Ingredients / Re: Spelt Malt
« on: December 01, 2010, 07:37:13 PM »
I use unmalted Spelt all the time in my farmhouse-style ales. The reason I use it is because it lends a "nuttier" character to a given beer than wheat berries. I've found that you must use at least 15% to any given recipe before it's discernable. Here's one of my more popular recipes using spelt.  ;)

Silenus Spelt Ale

Beer Recipes / Re: Gotlandsdricke P.M.
« on: December 01, 2010, 12:22:35 AM »
The only other information given on this beer at the Pro-Am Booth was this:

TAP 3 -- Gotlandsdricka – Traditional Swedish Smoked Beer with Juniper
From Radical Brewing, by Randy Mosher: “Many believe that Gotlandsdricka was the everyday drink of the Vikings, with mead being reserved for more important occasions.  Gotland is an island off the south coast of Sweden, and the name means “good land.” Its remoteness from the mainland has helped preserve this quaint old brew….Gotlandsdricka is a farmhouse ale made primarily from barley malt, with additions of other grains: rye and wheat heavily laced with birch-smoke, which has a faint wintergreen tang.  In its traditional form it is unhopped, bittered instead with bog bean, carduus (blessed thistle), and/or wood sage.  Like all Scandinavian folk brews, it reeks of juniper.
Gotlandsdricka is made in a number of styles: fresh, still, and sweet; aged still, aged sparkling; strong, sour, aged, sparkling; and blends of aged still and sparkling.  Gotland malt is quite smoky, due to six or seven days over birch fires.  Juniper gets into the brew in the mash liquor, preboiled for an hour with berry-laden branches; and used as a filtering base in the bottom of the combination mash/lauter tun.  Historically, Gotlandsdricka was fermented in oak vessels.  Some of the stronger longer-aged versions develop an aromatic sourness.”

Q: Re. 'smaller', any idea of what the %abv is on this?
A: I may have been deceived by the previous days binging, but it couldn't have been more than 5%ABV?  ::)

Beer Recipes / Re: Gotlandsdricke P.M.
« on: November 30, 2010, 06:00:24 PM »
Dogfish Head teamed up with homebrewer, Kyle Kernozeck to brew this one for the 2010 GABF Pro-Am Competition. I was serving during the shift that it was flowing and it was by far the most interesting beer that I had during the entire festival. Surprisingly complex for a "smaller" beer & dangerously drinkable! I honestly think it should have won something in that category.  ???

Jormungandr's Revenge

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