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Topics - 69franx

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Commercial Beer Reviews / Another eventful shopping spree
« on: March 26, 2015, 06:20:28 PM »
Here in Chicago's south loop for the week. Stopped in at a Binny's Beverage shop. Found some treats I can't get at home! Party on! At least tomorrow after everything cools down tonight

Beer Travel / Cincinnati Bockfest!
« on: March 08, 2015, 11:24:43 AM »
Just got to Bockfest,  sipping on a Hudepohl Bock, SWMBO is drinking a Schoenling Bock, next up will be Emancipator doppelbock from Christian Moerlein

Beer Recipes / Today's Shopping LIst
« on: March 06, 2015, 12:17:31 PM »
Out in the field for work today, I stopped at my favorite grocery store for beer. Jungle Jim's International Market has an awesome selection of beer from around the world and across the country, all organized by place of origin.
While there, I picked up the following:
Six pack of Troegg's Perpetual IPA
Six pack of Sierra Nevada Hop Hunter
Four pack of Great Lakes ChillWave DIPA
Six pack of Ballast Point Sculpin
2 bombers of Rogue Sriracha Stout (mainly for SWMBO)
Cant wait to try them all out, I will post back the thoughts of my fairly untrained palate.
Have a great weekend everyone


Um, is this for real! "Give me the cheapest, crappiest beer." Are there actually people out there saying this?

Beer Travel / Newport Hofbrauhaus
« on: February 28, 2015, 04:18:04 PM »
So I'm here. I missed the Braun beer as they tapped the doppelbock on Wednesday,  but I am stuck with tiny little half liter glasses as they won't serve the 8% doppelbock in full liters! I know I read in here somewhere that in Munich, the half litres are only for women and children. I guess they did not hear that here

General Homebrew Discussion / Great Weekend
« on: February 01, 2015, 09:35:13 PM »
Hope everyone had a great weekend. I know I did. Friday night movie night in front of the fireplace with my wife and the kids sipping some homebrew. Saturday we celebrated the middle son's 14th birthday with all 5 of us(very rare). We had lunch at Skyline (his favorite) then we went to the range, I had forgotten how much is involved with teaching newbies firearms safety (and having 3 to teach meant not a lot of shooting but everyone had a blast. After the range we checked out some sights in Cincinnati while waiting to go see "Interstellar" at the cheap theater. Everyone came home and crashed after the 2 hours 40+ minute adventure. Sunday was beer day. I brewed 5.5G of English Style Barleywine, missing my OG of 1.103 by 3 points, I'll take that anyday. After the boil, I boiled up some priming sugar for the Special Bitter I needed to harvest yeast from for the Barleywine. Bottled that up during the game, along with a few brews to unwind: brewing and brewing chores from 10am till after 7, with several small breaks in there. Still need to clean up after the range yesterday, guess that will have to wait til tomorrow. :o

All Grain Brewing / Unexpected efficiency
« on: January 18, 2015, 01:19:22 PM »
So today I made an attempt at a standard bitter, essentially as a large, drinkable starter to grow up enough yeast for an attempt at "The Queen's Diamonds" English Barleywine from Denny and Drew's "Experimental Home Brewing." Most of the batches I have been making are in the 1.065 and up range and I have been getting efficiencies in the high 60s-low 70s. I am still trying to dial in a system upgrade with a new larger brew kettle. I knew I would have better efficiency on a 6G batch of 1.038 OG Bitter, so I adjusted my efficiency number in Beersmith up to 74%. This was obviously not high enough. I did boil off an extra quart, but finished with 5.75G at 1.046, calculated at almost 86% efficiency. Needless to say, I am pleased with the efficiency on such a low OG brew, just wish I had planned on it being that high. My "Nothing Special About It" ordinary bitter is now actually in the "Special" range (and I am going to have to change the name,  ;D)   Grist was 7#13oz Crisp MO(first experience with this malt, it is the Glen Eagles Malting I had asked about previously in another post) and 6.7oz of C120. Mashed with 5g of treated RO(targeting 5.4 pH), and sparged with 3.75G treated RO. This was easily my thinnest mash to date, at 2.43qt/# to get in the ball park of equal runnings. With the notes from anther thread about sparge options I believe, maybe this should have been a no sparge batch. Either way, I will update after fermentation about the progress of this batch.The color and clarity in my hydrometer sample are wonderful, will post a pic soon. Really no questions here, just sharing my experience, if you see something that seems out of place though, please let me know.

Ingredients / Water profile for ordinary bitter
« on: January 12, 2015, 09:20:38 PM »
Name kind of says it all. I am planning on an ordinary bitter this weekend essentially as a starter for an English Barleywine. OG 1.034, IBUs between 20-25. I love my AIPA at Pale Ale Profile on Bru'NWater with pH of 5.4, but that cant be what I should looking for for an English ordinary bitter. The profile for Yellow Bitter seems like a better starting place. I have no experience with making British style ales and almost no experience with drinking them. I just thought this might be a good "starter" for the Barleywine from Experimental HomeBrewing. Any thoughts on the water profile or the idea of making an ordinary bitter as a starter for the English Barleywine. I will of course want to drink the bitter once finished so just looking for experienced opinions

General Homebrew Discussion / Great Christmas present
« on: January 07, 2015, 08:50:29 PM »

Christmas present from my best friend! Thanks brother, put the Mr. Beer down and start brewing!

Ingredients / New/Old hops
« on: January 05, 2015, 04:38:57 PM »
So right before Christmas, I took a chance with NikoBrew's grab bag of hops: 4# of hops for $36, the catch was they were 2012 crop, and you would not know what you were getting until you got them. Here's what I got:

1# each of:
German Herkules 15.6AA
German Taurus 16.6AA
El Dorado 15.7AA
Saphir 3.9AA

I have found a little info on them on Hop Union's Hop Wheel, but I am wondering who has used these, in what brews, and what are your thoughts on them? Any tips are appreciated.

General Homebrew Discussion / Bock attenuation problem
« on: January 04, 2015, 03:16:03 PM »
Hey all, I'm back from Florida. I just checked my Bock brewed on 12/7/14 and it is down to 1.025 from 1.072, or 65% attenuation with WLP833, pitched around 540B cells estimated when Beersmith called for 552B. When I left town, I gave it the last 2 degree bump to get it to 65DF and it was at 1.029 (60% attenuation at that point) it has been resting at 65 for 10 days and has only gone down another 4 points. My grist was 50/50 Munich I&II with 3 oz carafa II to get the color right. Mashed at 155, projection of 1.02 FG, really not even close right now. Its my first attempt at a Bock and the sample tastes good, if a bit sweet. The only yeast I have on hand currently is a pack of S04. Not sure if it is just done high due to mash temp? Or if I can get a couple more points out of it. Its roughly 6.2% ABV right now, a little low but drinkable. Any suggestions?

General Homebrew Discussion / BVIP
« on: December 26, 2014, 08:57:06 PM »
Ok, probably no big surprise here for anyone who has made or tasted this brew from the one and only Denny Conn, there is a new favorite home brew in the household. On vacation, chilled 2 bottles down to try out after 11 days in the bottle. Still some carbing to do, but already delicious. Loved by SWMBO, my parents, and myself. This will be regularly scheduled. If you have not tried it yet, you can find the recipe in the wiki here under specialty beer. Thank you again Denny.

General Homebrew Discussion / D rest fpr my Bock
« on: December 24, 2014, 09:34:45 PM »
My Bock has been progressing well and I have been following the accelerated lager ferment schedule discussed here recently. Here is my question: I have been slowly bringing it up to 65 for a D rest, whether it needs it or not, I just bumped it up from 62-65(set the controller that is) but I am leaving town for 10 days tomorrow. Are there any issues leaving it at 65 for 10 days rather than a standard 3 days? Or should I just crash it back down to lager temps?

Ingredients / Crisp Maris Otter
« on: December 09, 2014, 01:10:53 PM »
So I have some questions, go figure. I ordered a 55# sack of Crisp Maris otter(my first foray into Maris Otter) from my LHBS. I just picked it up and am confused. I see a lot of great comments on this forum about this malt and I want to make sure that I got the real deal. I ordered Crisp Maris Otter, the sack I just picked up says "Gleneagles Maris Otter" and has a batch info sticker on it that does reference for any questions. The sticker on the bag does have a batch number on it which I assume I could reference for malt analysis, but I cannot figure out where to go for that. I will attach a photo shortly.
When I visit, I see no place to enter a batch number, but I can find a downloadable pdf of a "Typical Analysis and Product Description," will this be close enough?
This typical analysis is for Finest Maris Otter Ale malt, rather than the Extra Pale Maris Otter Malt that is also listed. If I did not specify, would I likely have been shipped the "Finest?"
This sack is going into a SMASH bitter, re-pitch into "The Queen's Diamonds" from Experimental Homebrewing, and also into Jamil's Evil Twin.
Another question, is all MO floor malted? What does floor malting ring to the table.
I know there are a lot of questions here, but anything anyone can tell me would help set my mind at ease. I have no fears of being "Hoodwinked " by my LHBS, just that maybe I did not order correctly, not knowing all the specifics

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