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Messages - bluesman

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7786
The Pub / Re: BeerCloud App
« on: January 21, 2010, 03:20:44 PM »
It's alright. Its free, so I have no standing to complain. There are run-of-the-mill commercial descriptions of the beers, usually from the brewer's homepage. Just lift the beer out of the sixer and you can probably get the same description. The barcode doesn't work on the iPhone and the food pairings are set for styles and are pretty basic. But again, it's free and I have it and I use it.

+1

I have it and use it now and then. It's okay for being free. I like browsing for beers of a particular style especially while I'm researching for a recipe formulation. I can quickly find commercial examples of a particular style.

7787
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 21, 2010, 02:53:59 PM »
Fermenting low especially because of the decreased amount of yeast. You don't want to burn those yeaties out. You want them to work hard without getting overheated and producing excessive off-flavors.

7788
The Pub / Re: I HATE dentists.
« on: January 21, 2010, 02:49:04 PM »
GO TO THE DENTIST!!! All of you.

+1

Preventive action now means less misery later. But...I still despise the dentist. With a passion. I can't help it.  >:(


7789
The Pub / Re: Beer Drinking Music !
« on: January 21, 2010, 04:34:43 AM »
The late great Frank Zappa!

Always in the iPod rotation.

http://www.youtube.com/watch?v=Ws5Xeu3BEQk

7790
Yeast and Fermentation / Re: Microscope and yeast counting
« on: January 21, 2010, 04:27:47 AM »
Karl, that is a nice pic. How did you take it? 

Another thing I found important for flocculant strains is the need to un-flocculate them in glucose solution or wort. Otherwise they can form rather large clumps.

Kai

+1

This is a really cool thread. Keep up the great work guys!

7791
Beer Recipes / Re: Rauch love...
« on: January 21, 2010, 04:25:44 AM »
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?

7792
The Pub / Re: I HATE dentists.
« on: January 21, 2010, 04:14:44 AM »
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.


7793
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 08:55:00 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

7794
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 08:37:38 PM »
Maybe an APA to start.

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

How about Centennial and Cascade.

7795
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 07:44:03 PM »
I will have to pick some up and give it a try. Maybe an APA to start.

7796
Beer Recipes / Re: Let's see some dunkel recipes
« on: January 20, 2010, 07:41:05 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.


7797
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 06:50:06 PM »
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?


7798
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 06:12:10 PM »
I may give that a shot, just don't tell Keith ;)

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

7799
It will be a weekend working on the Brutus 10 stand while occasionally sniffing the airlock on my Barleywine.  ;D

7800
Yeast and Fermentation / Re: Wyeast 1450
« on: January 20, 2010, 05:58:00 PM »
I'm a big fan of WLP001. How does it compare and/or differ from 001.

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