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Messages - 69franx

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3061
Commercial Beer Reviews / Re: Deschutes Fresh Squeezed IPA
« on: March 25, 2014, 04:34:35 AM »
The fresh squeezed was so dramatically different than anything I have had before. Blew through the first six pack in no time. The half case I bought the next day is going much slower. Definitely. Great new flavors for me, but it did get old quickly. I am definitely glad I happened upon it and tried it


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3062
Commercial Beer Reviews / Re: Deschutes Fresh Squeezed IPA
« on: March 23, 2014, 04:03:11 PM »
I love the label line: "no fruit was harmed in the making of this beer!"


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3063
Commercial Beer Reviews / Deschutes Fresh Squeezed IPA
« on: March 23, 2014, 12:48:38 AM »
I'm in Colorado for the week. Found this beer at liquor store across the street from our hotel in Crested Butte. I don't really have the palate to describe what I'm tasting all that well, but I can say this is an awesome beer. Bought a sixer last night as something I had never had before, had to go back for another 12 today. I see Citra and Mosaic in my next IPA! Best IPA I have personally tasted in I don't know how long. If you can find it, try it!


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3064
General Homebrew Discussion / Re: Irish Moss Question
« on: March 19, 2014, 08:47:41 PM »
Thanks Jonathan, your similar post on my recipe a couple months back convinced me to add to the boil. Why add another oxidation point just 3 days in...


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3065
But in this day and age where states pass and are considering the legalization of marijuana, I think the line has been crossed and they may point to this as a means to pass what they want. The federal govt is not going to step in to strike down this Cali law anytime soon. Also not a lawyer, and also not a Cali resident. Just an observation from the mid west


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3066
General Homebrew Discussion / Re: Irish Moss Question
« on: March 19, 2014, 07:27:14 PM »
And now that you mention it, the fermenter default in beersmith was for yeast nutrient, not Irish moss. Just had to check my notes, thanks for the heads up


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3067
General Homebrew Discussion / Re: Irish Moss Question
« on: March 19, 2014, 06:37:12 PM »
Denny, probably lots if hop residue as well, I just left more in bk because it was so noticeably fluffy. Previously, I had just dumped bk into fermenter through a paint strainer bag. First time syphoning out of bk. thanks all for the rapid responses


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3068
General Homebrew Discussion / Re: Irish Moss Question
« on: March 19, 2014, 04:48:53 PM »
Kind of back to the original question, what is the proper dosage and timing for IM? The default in beersmith seems to always want me to add in primary(?) but I know it should be in the boil. Last 10 minutes I am finding through this thread, I think. But for a 5-5.5 gallon batch how much should I be using?
 When this bottle is gone, I will be finding whirfloc for simplicity sake. But have only used my bottle of IM twice. Mt second batch with it sounds like everyone's experience: huge amount of fluffy trub left in my BK, and I just siphoned above it. I also lost a lot more volume than I expected, ending with 4.5 in the fermenter, then topped off to my goal of 5.5. So it seems the amount of trub was to be expected, and now I know to adjust my volumes in beersmith

3069
Extract/Partial Mash Brewing / Re: Speciality Grains
« on: March 03, 2014, 07:13:14 PM »
We make our own at the table. Glass conditioned with granular sediment
Thanks Jim, epic!

3070
Other Fermentables / Re: Mead serving temp
« on: March 02, 2014, 04:10:22 PM »
Thanks everyone. Did not get into it after all, will save for another day


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3071
Other Fermentables / Re: Mead serving temp
« on: March 01, 2014, 02:23:01 PM »
Ok, but is this a bigger, fuller bodied mead? Can someone tell me about this mead?


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3072
Other Fermentables / Re: Mead serving temp
« on: February 28, 2014, 10:08:35 PM »
Thanks for the reply. Here in Indiana right now, and tomorrow, that temp will mean just keeping it in the basement garage (42deg right now) and just bringing upstairs for a bit before serving ;D

3073
Other Fermentables / Mead serving temp
« on: February 28, 2014, 09:47:49 PM »
Having a beer and wine tasting at the house tomorrow. I picked up a bottle of Viking Blod Mead for fun. Any thoughts on this mead? Also, the bottle says to serve slightly chilled. Can anyone give a better range of serving temps for it? Thanks for any help. The only time I have ever had mead was at the end of a long night of drinking, so I don't remember much about it. This bottle just looked cool and I liked the name. It was purely a spur of the moment pick as I was picking out beers at the largest liquor store in the country, in Bellevue KY.

3074
General Homebrew Discussion / Re: FIRST homebrew batch....
« on: February 27, 2014, 03:47:13 PM »
Looking for a place to put it? I suggest somewhere that you'll be comfortable because you'll be in there watching it for the next three weeks: -)
Ain't that the truth. 7th batch fermenting as expected, FG right on point even though OG was a little low. Dry hopping now, and again tonight. Gonna be dying to bottle til Monday after work. Then 2-4 weeks conditioning. I really want to drink this now. As Jim said, get comfy but let it be and do its thing. First couple batches I was too eager and now know the mistakes I made in fermentation rushes. Don't rush it. The recipe likely does not call for enough time to get the job done, live by your hydro readings, not the recipe or airlock activity.

3075
Extract/Partial Mash Brewing / Re: Carastan vs. Caramalt
« on: February 20, 2014, 04:44:16 PM »
Thanks Steve, now that you said that, I was able to find the way to add grains and specs for it.

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