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Messages - bluesman

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7756
Beer Recipes / Re: Let's see some dunkel recipes
« on: January 22, 2010, 10:37:37 AM »
The biggest differences that I can see as far as style guidelines go is that the Schwarzbier balances roasted yet smooth malt flavors with moderate hop bitterness.

Whereas the Munich Dunkel expresses the depth of the Munich malt and melanoidins, but not as intense as a Bock or as roasted as a Schwarty.

7757
That pretty much sums it up.

That being said, Pliny > 90 minute.  :P

Well... you know what they say about opinions.  ;D

7758
Some of the newer east coast IPAs stand up to the West Coast.  I would put Ithaca's Flower Power up against anything  from the west in terms of sheer hoppiness.  Captain Lawrence Double IPA, if you blindly tasted it, tastes like something from northern cali.  Nugget Nectar is no slouch too.

I will have to look out for those mentioned. Thanks. I am on the eternal search and rescue mission of every IPA I can possibly find. I should really start a log with tasting notes. It's really hard to keep track of all these beers.

7759
The Pub / Re: Beer Drinking Music !
« on: January 22, 2010, 07:45:04 AM »
http://www.youtube.com/watch?v=Roug4qG7qCY

JC was a timeless figure. He influenced many and was widely acclaimed by musicians and artists alike.

A legend in his own time as well.

7760
Yeast and Fermentation / Re: How Long to Lager after Long Fermentation
« on: January 22, 2010, 07:37:08 AM »
As Kai and Major have indicated, taste is the "tell tale sign". I have found that lagering for more than a month doesn't get me anything extra for an Ofest.

Actually, lagering beyond a month only leads to the beer losing it's balance. From my experience, the hop flavor begins to diminish over time.

Ultimately, "let your taste buds be your guide".

7761
Commercial Beer Reviews / Re: 4 Hefeweizens
« on: January 22, 2010, 07:06:55 AM »
1- Schneider Weisse - This one was the best.  Lots of flavor, smooth and creamy, yet refreshing (lots o' bubbles)  More of an amber color than yellow.  The banana and clove really came through, but was not over-powering.

2 - Franziskaner - this one was second.  Very similar to the Schneider in flavor and color, but the flavors were a little less strong and this one was a bit lighter in color.

3 - Ayinger - Not too bad, a lot lighter in color than the other examples and a lot mellower on the esters.  Having a choice I would go with one of the other top two.

4 - Tucher Helles Weisse - Very light yellow color - esters almost nonexistant.  Refreshing, but boring.  I wouldn't bother with this one again.

I am going to pick up a bottle of Schneider Weisse the next time I can get over to State Line.

7762
Yeast and Fermentation / Re: "healthy fermentation" defined.....
« on: January 22, 2010, 07:04:25 AM »
Calling it "healthy" would seem to imply yeast health, but I would actually argue that as brewers we don't care about yeast health (unless reculturing) so much as the flavor of the beer. So maybe "appropriate fermentation" would be a better term, which I would define as any fermentation that gives you the results you wanted.

Well said!

+1

...or in other words.

Healthy fermentation is acheived only when the quality of the final product is good.

7763
Yeast and Fermentation / Re: PURE O2 vs. NATURAL AIR AERATION
« on: January 22, 2010, 06:54:40 AM »
According to Wyeast (sorry for the poor formatting)

Method     DO ppm     Time
Siphon Spray    4 ppm    0 sec.
Splashing & Shaking    8 ppm    40 sec.
Aquarium Pump w/ stone    8 ppm    5 min
Pure Oxygen w/ stone    0-26ppm    60 sec (12ppm)

It was concluded that pumping compressed air through a stone is not an efficient way to provide adequate levels of DO. Traditional splashing and shaking, although laborious, is fairly efficient at dissolving up to 8 ppm oxygen. To increase levels of oxygen, the carboy headspace can be purged with pure oxygen prior to shaking. The easiest and most effective method remains injecting pure oxygen through a scintered stone.

Does anyone know what ppm level o2 becomes toxic to the yeast? It seems like I read it before but I cannot remember. Also, I thought that wort could hold only a ppm level that was under the toxicity level? I know that colder wort can absorb more o2 than warmer wort, but can the colder wort absorb enough to toxicity levels?

There's a study that I mentioned several posts back, but again you'd have to pay for it. I bet if you called or e-mailed Wyeast or White Labs they would offer that information and advice on this issue.

7764
All Things Food / Re: Beer Cheese Soup
« on: January 21, 2010, 06:50:16 PM »
It's actually an extra Large burger with Tai chili pepper oil and jalapenos for flavoring and heat with bacon, cheddar cheese and all the fixins' served with home fries.

I'm telling you it is awesome. I actually make a point to go there every time we travel to Montana not to mention the fact that I really enjoy The Lewis and Clarke Brewery beers. Plus Helena is a beautiful town filled with a rich heritage.

7765
I thought it would be beneficial to have this discussion.

From my experience there is a huge smack you in your face hops presence with West Coast IPA's as opposed to a more subdued hop effect with East Coast brews. The West Coast has the convenience of the Pacific Northwest "C" hops (Centennial, Cascade, Chinook and Columbus)  pine needle and grapefruit.

Whereas the East Coast has some European influences with the use of more crystal malts which leads to more body and darker beers. There is also the combining of American and English hops which are less bitter.

Dogfish Head's founder Sam Calagione states that "ounce for ounce I use as many hops as my Pacific Coast counterparts, including extra-bitter American hybrids such as Warrior and Amarillo."

Being an East Coast guy, I find the availability of West Coast beers to be limited but I am always searching for new examples of my favorite style of beer. I love IPA's, with lots of fresh hops.

What's your take on our American IPA's ?

7766
Yea...I'd let that stuff age for at least a year, two would be better. It's probably going to taste similiar to an apple wine. I have a cider at 11%ABV that's about a year and a few months that is spot on right now.

7767
The Pub / Re: Beer Drinking Music !
« on: January 21, 2010, 05:59:37 PM »
The forefather of Rockabilly music Carl Perkins along with Eric Clapton and Ringo Starr doing the classic Matchbox.

What a combo!

http://www.youtube.com/watch?v=DE03gfToaD0&feature=related

7768
Yeast and Fermentation / Re: PURE O2 vs. NATURAL AIR AERATION
« on: January 21, 2010, 10:49:43 AM »
I seem to recall reading somewhere that 8 ppm is optimal.  Can anybody confirm or correct that?

Good Question Denny.

Here's a study on the effect of DO on wort fermentation and yeasy health. Unfortunately, one must pay to get it.

http://cat.inist.fr/?aModele=afficheN&cpsidt=1355176

7769
Equipment and Software / Re: What to do with a 40gal SS kettle?
« on: January 21, 2010, 10:40:29 AM »
You guys are so one track oriented....

HOT TUB!!!! 

 :D :D :D :D

I'll say what me and my buddy say whenever we see the homebrew/beer related shirts at festivals etc.

Have you seen a homebrewer?
XL and up and no way most of us are wedging ourselves in a 40 gallon hot tub  ;D

Sure you can. But it will be a dry tub after you get in.  ;D

7770
Yeast and Fermentation / Re: PURE O2 vs. NATURAL AIR AERATION
« on: January 21, 2010, 10:35:35 AM »
Kai,

Based on your crude experiment you are getting almost three times as much dissolved O2 in your wort using pure O2 vs mix-stir. My question to you is did you determine any flavor contribution by increased DO in the beer. Did you do a side by side tasting? By the way...nice work as usual.

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