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Topics - 69franx

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General Homebrew Discussion / Cincinnati Winter Beerfest
« on: February 13, 2016, 02:45:56 PM »
Anyone else coming in for Cincy Winter Beerfest? Checked into the festival to get our passes early, then checked into our hotel to wait until fest starts at 730. There is probably about 150 people in line to check into the hotel right now. Glad we checked in an hour ago

Yeast and Fermentation / Lager X
« on: January 29, 2016, 04:53:51 AM »
Woke up this morning to find email from White Labs saying that they had reached the minimum 250 pre-orders for WLP 835 Lager X, and it will be shipping in March!

General Homebrew Discussion / What to look for in MA&NH
« on: January 12, 2016, 09:24:01 AM »
I have a friend visiting Maine and New Hampshire for work. He wants to bring me some beer. What suggestions do you have for what is available there that I cant get in Indiana, Ohio, and Kentucky?

Commercial Beer Reviews / Shiner Holiday Cheer
« on: December 17, 2015, 07:30:39 PM »
This may be the last 6 pack I buy solely out of novelty. I've had and enjoyed Shiner Bock. We are in Naples for the week and went to Publix today for groceries, sundries, and beer. Pretty poor selection (read: nothing that jumped out at me as something new) but I had never seen this one so it was an automatic pick. Did not read the label, just cracked one open and it's not the (a)typical winter warmer, spiced holiday ale I was expecting. It's loaded with peach and pecan flavors. Anyone want 5 Shiner Holiday Cheers?

Commercial Beer Reviews / John Cougar Mellencamp
« on: December 15, 2015, 07:56:28 PM »
In other words, "Hurts So good."

Yes, I am enjoying a Habanero Sculpin. Every bit as delicious as the original, and then a giant kick in the teeth of Habanero fire. On my 4th of a sixer I have had for about a month. About 1 per night is about my limit, especially now that the weather is a changing again and my lips are chapped and cracked. All this pain and I am contemplating another...

Beer Travel / West Coast RV trip 2016
« on: December 11, 2015, 01:59:54 PM »
Looking at taking a trip down West Coast from roughly Santa Cruz to LA, visiting family in each of those 2 cities. If we stay mostly on the 101, what breweries are along that route to make sure to see. I know Firestone Walker and likelyThe Libertine as well. What other suggestions on that route that dont stray too far from the 101(with an hour's drive) do you all have?

Commercial Beer Reviews / Stone "Enjoy After" Brett IPA
« on: December 01, 2015, 12:54:24 PM »
Has anyone tried this from last year? i believe 2014 was the first year it came out and was supposed to be Enjoyed after 10/31/2015. I never saw it in my area, but did find some of this year's batch, Enjoy After 10/31/16 and have my fingers crossed in anticipation. I have been a huge Stone fan for a little over 10 years and am always willing to try anything they distribute near me, maybe with the exception of the recent 24 Carrot whatever it was
So who has any thoughts on Enjoy After?

General Homebrew Discussion / First club meeting
« on: November 20, 2015, 09:07:43 PM »
Finally made to my first home brew club meeting with the Bloatarian Brewing League. Been a member for a year, pieces finally came together and I could show up in time to renew my year old membership. Meeting was great with a focus on Brett fermentations.  Lots of home brew to share, sample, and critique. Had some good feedback on a couple of my brews. Got to meet @JT. All in all. A good night, glad I made it

All Grain Brewing / Mash specs for high gravity
« on: November 04, 2015, 09:33:23 PM »
i am planning on this year's version of our local Double Nut brown, from am old school home brewer, innovating legend. the brew targets an OG of 1.100, so I am looking t around 26# of grain. My 70qt extreme can handle any ration for this brew, including no sparge. I am really just wondering if I should target a "typical" 1.5-1.75 qt/# and a smallish sparge, or would I be better with closer to 1qt/# and a decent sparge. The other alternative is just a no sparge, but no experience really tracking gravity of first runnings, so not sure what that would net me. i am planning a 120 minute boil to help. With these parameters, a roughly 1.25qt/# yields a sparge of just 3.92G for my preboil of 8.56G. If I switch it up to 1.75ish, my sparge is only .57G. I know there was a post recently about mashing with a high ratio and a small sparge, just really not sure where to go with this brew. i have attempted twice before and never came close to the 1.10 OG, even using software with predicted efficiencies of 55-60%. What suggestions do you have? First 2x I tried this brew I went with roughly 1.25qt/# once and less than 1qt/# on second attempt. 1.25 got me close to 60% efficiency while .90qt/# yielded only 53%, but it was twice the batch size

Equipment and Software / King Cobra
« on: October 27, 2015, 06:32:57 PM »
My new chiller (self bday present) arrived today. Holy @$!# this thing is huge. It will take some careful thought and placement to get it into my BruGear kettle full of hot wort. The thermo well is essentially the only obstacle. I can't wait to put this beast into use this weekend for my You're my hero Double Nut Brown. Forecast is for mid to high 50s next week. No problem keeping ferm temp low enough (had to post pone from this past weekend.) The ferm chest freezer is full of lagering marzen' and 2 cases of random beer. Also have 2+cases of my wild saison that I finally bottled last week and 2+ plus cases of bock also bottled last week. So in reality, do I need to brew this weekend? No, but I NEED to brew this weekend, anyone know that feeling?

General Homebrew Discussion / Special Tampa brews
« on: October 10, 2015, 01:57:52 PM »

In town for a wedding and one of the in laws shows up with a 2013 Hunahpu! Can't wait to get into it! Also brought some Coppertail OFest

Homebrew Clubs / Indiana homebrewer Brew BQ
« on: August 25, 2015, 05:56:54 PM »
Is anyone going to this this Saturday from 2-7pm from here? Jon, Jeff, ... I might make it though not truly a member of an Indiana club. I do live and brew in Indiana, but my club is in Cincinnati.  Just curious if I would run into anyone whose name I might recognize
Edit for smart phone poor predictive text

The Pub / Spocking?
« on: August 21, 2015, 11:53:38 AM »

Hope this is not too political, and I figure I cant be the only one on here who is a fan. I got the biggest laugh out of this today. looks like its 6 months old, but first time I had heard of it.

Ingredients / Standard 2Row vs Pale Ale Malt
« on: August 19, 2015, 03:25:21 PM »
So I just this afternoon picked up a new sack of what I was thinking was Rahr standard 2row malt. Unfortunately, my LHBS must have either ordered the wrong item, or just gave me the wrong sack. Unfortunately, I have already opened it and discovered the issue when entering into beersmith. The tag said wort color 4.15L, or 4.9SRM. The tag also stated Pale Ale malt. I will be having them get me the standard 2 row in addition to this, so what type of recipes should I plan on using this in? Other than a little darker, is it essentially interchangeable? In other words, what flavor impact does it have compared to standard 2row?

Yeast and Fermentation / Help me moving forward
« on: August 15, 2015, 05:18:53 PM »

So I just got back from a week in Florida.  I had left my belle saison fermented saison on 6plus # of fresh and then frozen raspberries. It's been on fruit for a little over 2 weeks and this is what I see upon first peek back from trip. No experience with brett, pedio, lacto brewing prior to this, so what are your thoughts?  Does this look like a beginning pellicle or mold?
     What's my next step if "simply" a pellicle?  Leave it for a while (how longish?) Pull or leave the bagged fruit? Have not sampled, as I only have one thief and did not want to cross from non clean to clean before I got some feedback. The fruit was frozen and then added still whole and frozen (first fruited beer, now I see I should have crushed it, etc prior to using)
     The good news is the clean batch if saison with 3724&3711 looks great, and is down from 1.053 to 1.003 in less than 2 weeks, sample chilling for tasting later tonight.
     Tell me your thoughts and experiences. I was planning on getting into some sour or wild ferments eventually,  now I guess it's probably time for another thief, sample tube, tubing, and a lot of red tape to mark off the non clean equipment

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