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Messages - pyrite

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61
Ingredients / Re: Rhizomes?
« on: April 09, 2012, 11:39:01 AM »
Liberty and Magnum do well here in Sothern California. I've used Liberty in a number of lagers, ales, and Ambers.

62
Kegging and Bottling / Re: 3/8 cup vs. 3/4 cup for kegging?
« on: April 07, 2012, 09:22:06 PM »
I set the CO2 regulator to 60psi and force carbonate at 33F for 2 days.

63
Commercial Beer Reviews / Re: 2012 SN Hoptimum
« on: April 06, 2012, 01:29:45 PM »
  For me, I can taste a bit too much of the alcohol 

that's what I recall about this one - but I will be buying again - supposedly, it will be in 12oz 4packs this year?

I'll give the 2012 version another try this year. 

64
Commercial Beer Reviews / Re: 2012 SN Hoptimum
« on: April 06, 2012, 10:55:13 AM »
My brother in-law swears by this beer. He even bought two cases last year.  That's a lot of money.  For me, I can taste a bit too much of the alcohol, and the finish has too much of a dry hoppy bite to it. 

65
General Homebrew Discussion / Re: Should I sour a 1.102 gravity beer?
« on: April 04, 2012, 07:32:22 AM »
I racked the 1.102 gravity beer into the 10gallon barrel this past weekend. The next day the beer began showing signs of secondary fermentation. (It's currently around 75-80F here in So. California. Also, there was a good amount of wild yeast sediment in the bottom of the barrel from the previous souring, so I used a portion of it.)

The 10gallon barrel has both WLP 655 sour mix and Wyeast roselare blend 3763.

I'm just concerned about how lacto souring of such a high gravity beer might taste. I hope it doesn't taste too dry.  I know Russian River Concencration is sour, but it doesn't taste that dry. 

I think I'm looking for more of the barn yard, brett characteristics, than the too much of the sour bite from the lacto.


66
I'm digging your big pump, kettle, and fermenters. Do you have a big fridge for those conical fermenters? How do you control the temperature?

67
Wood/Casks / Re: How can I humidify a barrel closet?
« on: April 03, 2012, 06:30:06 PM »
Why couldn't you use the same principle that a cigar box works on. Put a small bucket of water in there, maybe even with a fish tank heater and let the water evaporate.


68
General Homebrew Discussion / Re: Honey IPA - when to add
« on: April 02, 2012, 11:29:22 PM »
I add clover honey in the whirlpool at flame out to my IIPA's.  I love the slight crisp twist that come from adding honey to the IIPA. If I had you're honey I would add it into the primary fermenter after high krausen subsides. 

69
Beer Recipes / Re: my single hop black dipa recipe....
« on: March 31, 2012, 09:41:58 PM »
Debitter is what I would use instead of the Black paten. By using debittered black malt, a dark malt with the husk reduced, you don't get the bitter astringency that sometimes comes with dark grains.

I use carafa sp. II because that's what my lhbs carries.

70
Commercial Beer Reviews / Re: belgian ales
« on: March 31, 2012, 09:33:04 PM »
St. Bernardus Abt 12. http://www.sintbernardus.be/en/beers.html#abt12 

Wyeast 3787 but not sure.

71
Beer Recipes / Re: my single hop black dipa recipe....
« on: March 31, 2012, 09:17:16 PM »

[/quote]

i have de-bittered black, but no lhbs. :(

[/quote]

lhbs? I'm bad at decoding.

72
Beer Recipes / Re: Yeast Recomendations for Baltic Porter
« on: March 31, 2012, 09:14:55 PM »
I 3rd the SF lager yeast. When I did use it for a Baltic porter of OG 1.095 I was well satisfied with the results. However, I did ferment at 50F. 

73
Beer Recipes / Re: my single hop black dipa recipe....
« on: March 31, 2012, 06:48:42 PM »
I personally would use more carafa II and no black patent. The less roast, the better.

Have you seen or read this article about late hop additions. http://www.mrmalty.com/late_hopping.php

I now save a majority of my hops for late hop additions. By using a hopstand, I personally think you get much more of the hop flavor and aroma.

74
Ingredients / Re: Northern Brewer hops question
« on: March 31, 2012, 06:16:06 PM »
Research and development. Craft breweries do this all the time!

75
General Homebrew Discussion / Re: Should I sour a 1.102 gravity beer?
« on: March 31, 2012, 06:12:26 PM »
Rodenbach Vin de Cereale is amazing at 10%, but the sour is far from subtle.

Thanks, I've never tried it.  I'm going to request a bottle from my local store.
 

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