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Messages - 69franx

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Beer Recipes / Next recipe
« on: February 03, 2014, 06:51:34 PM »
Looking for any input on my next recipe for an IPA.
10# Briess 2 Row
2#Munich 10
1# victory
1 oz Magnum FWH
1 tsp Irish moss @ 15 min
1 oz each Cascade and Amarillo @ 5 minutes
2.5 liter starter of WLP 001
2 stage dry hop with 1 oz each Cascade and Amarillo for 3 days each
1 tsp yeast nutrient @ 3 days
Was trying to keep grain bill simple, have all ingredients ready to brew soon, first time playing with Beersmith, and it fits profile for IPA, dont know how to attach brew step from Beersmith.
Had already purchased ingredients before Beersmith and made adjustments in hopping schedule to fit the BJCP parameters
Beersmith says:
1.074 OG
61.7 IBU
8.1 SRM
7.0% ABV
0.962 BU/GU
So I'm just wondering how this looks to all of you out there in the Brewniverse? Does anything stick out as crazy?

Yeast and Fermentation / Re: Denny's Favorite Fermentation Temp
« on: February 03, 2014, 06:40:00 PM »
Thanks Jon, had not asked, just looked at that chart. Will look for next time in LHBS.

The Pub / Re: Perfect for the 'pub'
« on: January 31, 2014, 05:47:12 PM »
For me, the place that really put craft beer in my focus was the "Buckeye Beer Engine" in Lakewood,OH. I did not ge to spend too many nights there, as I moved away shortly after they opened, but its still a favorite spot to visit whenever I head towards home. It was the first place I had ever been to that really utilized their tap system for great beers. I had been to plenty of places with 20-100 taps, but even those still pretty much carried the standards in BMC. The first time I entered the Beer Engine, it was in April and they were doing an IPA month. 27 taps, with about 15 different IPAs. I told the manager that I was not much of an IPA fan, and he walked me through 4-5 different ones in one evening and I have have been in love with IPAs ever since. The 27 taps rotate any time one blows, so the chalkboard is constantly updating and paper copies of draft list are obsolete by mid afternoon usually. And their house beers, Buckeye Brewing, were always flavorful and priced for friendly consumption. If draft was not your choice, they had hundreds of specialty bottles available, most from breweries I had never even heard of. To any of you in the Cleveland area that have checked out the Beer Engine, what are you waiting for?

Now that we can all see the work, the orders should start rolling in. Etsy is a great platform for artists looking for exposure, and for her specifically, so is this forum. ;)

The Pub / Re: This is where...
« on: January 31, 2014, 05:32:12 PM »
Looks awesome Denny! I'll be dealing with current snow, ice and incoming rain while I brew Saturday morning. Congratulations on the anniversary, that's great to hear!

Yeast and Fermentation / Re: Bottle fermentation/refermentation
« on: January 30, 2014, 06:33:08 PM »
Thanks to all who responded. i just took another look at one of their bottles and I mis-read it the first time. I could have sworn it said 100% fermented in bottle, but it does read refermented in bottles. Question answered

Yeast and Fermentation / Re: Denny's Favorite Fermentation Temp
« on: January 30, 2014, 06:31:01 PM »
I kind of have the same question as Goschman. I am looking at the yeast strain chart for Wyeast on and 1450 is not listed. I have not looked for it at my LHBS, but just wondering if it is a seasonal release or just too new to be listed?

Equipment and Software / Re: Can heater light bulb alternatives
« on: January 20, 2014, 08:44:16 PM »
Kind of off subject, kinda on: I have a new 7.2 cf chest freezer in my basement with Johnson digital controller to regulate temp. Unfortunately, at this time of year, my basement is staying in the 35-50 deg range. Can one of these reptile heaters get my chest freezer up to ale temps? Just not even sure how to find out, wondering who may have an answer... I have a second Johnson to run the heater if it works

Yeast and Fermentation / Re: Bottle fermentation/refermentation
« on: January 20, 2014, 05:35:17 PM »
looks very interesting, if a bit complicated. I think that could be the answer. Thanks for the link.

Yeast and Fermentation / Bottle fermentation/refermentation
« on: January 20, 2014, 05:05:37 PM »
Recently while beer shopping for a tasting, I noticed that Brooklyn Brewery's "Big Bottles" are labeled as 100% bottle feremented. when checking their web site, it says they use an old rarely used technique to referment in these bottles, but does not really describe the process or why they use it. Does any one know how this process works or what the goal is here? Just something I have not seen before and it intrigued me. Any info would be most interesting

Extract/Partial Mash Brewing / Re: Thank you!
« on: January 20, 2014, 04:47:36 PM »
This forum has helped me also with brewing better beer. I think this forum has helped just as much, if not more, than any brewing book that I've read. A great resource with an array of knowledge.

Man, I totally agree. The collective knowledge and experience on this site is just fantastic. There's not an ingredient, technique, temp, style, etc. that dozens of people haven't used.  And dozens of different approaches and ideas to get to (hopefully) the same end result. I feel really dumb for waiting so long to get on the forum.
I so agree with these sentiments. I brewed 4 extract batches before I even tried to look on internet for info.  I had read Palmer a year before my first batch, and thought if I just referenced it while reading kit instructions I would be fine. So glad I joined the AHA and this forum. Everyone's input has helped to brew better beer for my last 2 batches. Thanks again and good brewing to y'all

Ingredients / Re: long term storage of ingrdients
« on: January 10, 2014, 06:47:25 PM »
Just an FYI for those of you storing in garbage bags, they are not food safe and usually have a powder coating inside for ease of opening. In my restaurant experience of over 20 years, I made sure that my cooks did not use garbage bags for covering or storing work surfaces, utensils, ingredients, etc. Not sure how much of an effect the bags would have on a product that we will be boiling anyways, but why risk it?
Edit: you can buy food grade plastic bags as a substitute but not sure where on a retail level, and I am now out of restaurant business so good leads there either.

General Homebrew Discussion / Re: Is -20 too cold to brew?
« on: January 07, 2014, 01:30:21 AM »
i only needed to brew cold (<20) once to know that really cold weather brewing is not for me. Which makes it easy to just bottle this week when it is -6 right now in the tri-State area and gonna stay pretty darn cold for the next day or 2. The cold weather brew was my first all grain and will be bottled this week at some point. Cant wait to try it after conditioning!

General Homebrew Discussion / Re: Just cuz
« on: January 07, 2014, 01:20:06 AM »
I like the "Dog Sweat" but have seen too many drunk bartenders and friends actually pour that way!

The Pub / Re: Three beers a day keeps the doctor away!
« on: December 27, 2013, 12:22:47 AM »
3 a day daily does seem like a lot of extra calories. But every last one  tastes so good and worth the calories

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