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Messages - bluesman

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7786
Beer Recipes / Re: Rauch love...
« on: January 20, 2010, 09:25:44 PM »
This is one beer I need to try my hand at. I think this is a beer you either really love or really hate. Is this a tried and true recipe?

7787
The Pub / Re: I HATE dentists.
« on: January 20, 2010, 09:14:44 PM »
I get queezy at the thought of going to the dentist. I get anxiety attacks every time I have to get any work done in the chair. I can't help it, I have dentiphobia. It's awful.   :(

I feel your pain Weaz.


7788
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 01:55:00 PM »
Just checked the Wyeast website, and it's now listed along with all their other full time yeasts!  WOO HOO!!!!

Denny...your not partial or shy are ya?  ;D

7789
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 01:37:38 PM »
Maybe an APA to start.

goes well with a simcoe/amarillo pale ale, I can attest!

How about Centennial and Cascade.

7790
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 12:44:03 PM »
I will have to pick some up and give it a try. Maybe an APA to start.

7791
Beer Recipes / Re: Let's see some dunkel recipes
« on: January 20, 2010, 12:41:05 PM »
No kidding.....as I said, Ayinger is my personal "Holy Grail".  Guess I'd better look at the website!

+1

I just had a bottle of their Celebrator Dopplebock... the one with the little charm hanging from the neck.. An outstanding beer.

I would like to brew a Dunkel someday. Here's what Michael Jasckson had to say about Ayinger's Altbairish Dark.

"Beer International, the Ayinger Dunkel Altbairisch aptly as follows:" A good example of its kind, almost impenetrable dark brown with gold shimmer, if it holds up against the light, and with warm aroma, malty flavor and reminiscent of coffee aftertaste. Gebraut wird es aus fünferlei Malzen – zwei davon dunkel gedarrt - und es wird nur leicht gehopft.“ Hergestellt wird es im traditionellen Zwei-Maisch-Verfahren. It is brewed from five kinds of malts - two of them gedarrt dark - and it is only lightly hopped. "It is produced in the traditional two-mash process.

I'm going to see if I can pick up a bottle of this beer.


7792
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 11:50:06 AM »
I guess Keith's ears were burning.  :D

According to Mr. Malty one would need 185 billion cells for a 12.3°Plato (1.048) beer under normal conditions which equates to about a 1L starter using intermittent shaking and/or stir plate.

So the consensus is to pitch anywhere between .5 - .66 of the prescribed rate. Which would equate to a .5 - .66 Liter starter

Does this seem about right?


7793
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 11:12:10 AM »
I may give that a shot, just don't tell Keith ;)

You're lucky he hasn't posted on this thread.....yet.  ;D

7794
It will be a weekend working on the Brutus 10 stand while occasionally sniffing the airlock on my Barleywine.  ;D

7795
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 10:58:00 AM »
I'm a big fan of WLP001. How does it compare and/or differ from 001.

7796
Yeast and Fermentation / Re: Blowing off too much yeast?
« on: January 20, 2010, 10:50:55 AM »
Yeah that wlp530 is one of my favorite Belgian strains, but man does it ferment VIOLENTLY!  :o

+1

Did you check the gravity. It may be finished. Excessive blowoff doesn't necessarily indicate lacck of attenuation.

7797
Kegging and Bottling / Re: Do You Prime Your Kegs?
« on: January 20, 2010, 10:40:41 AM »
Never tried. I beleive it defeats the purpose, but if it works for you then that's great.  8)

7798
All Things Food / Re: Woohoo - Dry Aged!
« on: January 20, 2010, 09:55:43 AM »
Does it look like this...


7799
Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 19, 2010, 06:36:11 PM »
That's definitely not my favorite yeast for the style, but its real sluggish below 58F. I'd recommend fermenting warmer & lagering vs. forcing a slow, cold ferment. Just my 2-cents!  ;)

+1 to Blatz comments. Kolsch has a distinctive, yet subtle, flavor to it. Kind of wine/chardonnay like finish that I haven't ever tasted on any other beer style. That's the key between it tasting like a kolsch and simply being a blonde ale that is called a kolsch. Too many brewpubs call their blondes "kolsch".

I think you described it well. Kolsch has a very distinctive finish kind of like a chard. Apple and pear but very delicate. A superb summer ale IMHO.

7800
The Pub / Re: Wildcard
« on: January 19, 2010, 06:29:49 PM »
Hell yeah!

Count me in.

I sure don't want to lose out on purchasing that muti-million dollar ticket.

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

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