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Messages - vista

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91
Yeast and Fermentation / Re: Big beer ideas for s-04
« on: July 26, 2010, 07:20:28 AM »
old ale? uk 2 row, british crystal, a touch of roasted barley or black patent, and treacle...i've even heard some people use D2 candi syrup instead of the treacle. keep to just bittering hops...you can oak this too...it's kind of in between a british ipa and a barleywine...i think you may also find it referred to as stock ale. it used to be something that brewers would blend in small quantities with young beers, to give a slightly aged quality to milds and bitters...personally, i've always wanted to brew jamil's recipe for one, just never get around to it.

lmgtfy

http://en.wikipedia.org/wiki/Old_ale

92
General Homebrew Discussion / Re: Keg sanitation is over rated?
« on: July 22, 2010, 05:11:48 AM »
i've read various threads on this topic. i for one clean everytime i rack on a new beer....but i've read about people that will go through 4 or 5 batches in a row in a keg without cleaning. truth probably lies somewhere in the grey area of what is necessary and what you can get away with, a concept that probably applies to almost everything in this hobby...but for my sanity, i like to tread on the more anal side of sanitation...just in case :)

93
Ingredients / Re: Home grown Cascade
« on: July 21, 2010, 04:03:41 PM »
i would think that different climates, soil conditions, and freshness play a huge part in hop character...i bet that could make for an interesting experiment...generating different soil conditions for hops...although there's always the chance that the results will end up like the flavor difference between a decoction mash and a single infusion mash  ;)

94
either a BDSA or a BW...i just can't decide...i guess it'll depend on whether or not i make a starter tonight out of some abbey II or if i am lazy and just rely on ol' S-05 for the BW

95
Beer Recipes / Re: Flogging a Dead Horse (American IPA)
« on: July 20, 2010, 11:32:28 AM »
chinook

96
Beer Recipes / Re: belgian dark strong ale
« on: July 15, 2010, 02:43:51 PM »
lots of malts or simple...i just want something that will knock my socks off...is that too much to ask?  ;)

97

Toad Spit Stout!!!!!!!!!!!!!!!!!!!!!
I'm pretty much down to my own recipes as well. A tweak here a tweak there and almost any recipe could be your own. Like bread :D

ya, i agree with that...it's hard for me to take a recipe verbatim that i find online and not do something differently. at the same time, the recipes i've followed and the kits i've bought and stuck with, for the most part, have all treated me well.

98
if i'm brewing a style for the first time i'll either follow a book or buy a kit...NB kits have treated me well in this respect.

99
Beer Recipes / Re: belgian dark strong ale
« on: July 15, 2010, 11:02:46 AM »
from my experience, caraaroma lies somewhere between c120 and special B...i'd say it's got more special B in it than 120 as well...but, just looking at some of the recipes posted on the brew wiki it lead me to believe these were supposed to have somewhat complex grain bills. i prefer simplifying it, so i may end up taking up both of these recommendations.

100
Beer Recipes / belgian dark strong ale
« on: July 15, 2010, 10:04:13 AM »
i'm looking to make a belgian dark strong ale. i saw a couple of recipes on the brew wiki link that's here and thought both had too complex of a grain bill for me at least...not knocking them, i just dont' have access to all the ingredients. so here's what i'm looking to do at least grain bill wise...

Pilsner Malt (2 Row) Belgium   12 lbs         
Munich Malt                   4 lbs         
D2 candi syrup               2 lbs         
Biscuit Malt                   0.5 lbs      
Caraaroma                                   0.5 lbs         
Caramunich Malt                   0.5 lbs      

am i way off track? will this just end up like a massive dubbel? would that be a bad thing?

101
professor and major, can you expand on what you do? when you go back and forth are you rinsing the yeast and then creating a new starter everytime? to me, it sounds like the OP was just going to toss a batch on top of an existing yeast cake, i'm assuming you guys aren't doing that.

102
when i've reused a WHOLE yeast cake i've made a 1040ish beer and then come back and racked a bigger beer on top of it, like 1080ish. i've done this twice and it's worked fine for me, although i wouldn't say it's the best practice. i'll typically rinse yeast and make a starter again. if you're in a crunch for time, i wouldn't rack a beer on top of this cake, i'd save the brew day for another day when you can pitch the right amount of yeast...it's never fun to squeeze in a brew day in a few hours only to turn out beer that didnt' live up to your standards....i think this is also why a lot of people keep extra packets s-05 and notty around, for in a pinch circumstances. of course, you could toss all this out, go for it, and see how your beer comes out, although if you're brewing a smaller gravity and not as high hopped beer..i'd be a bit skeptical about how the beer would turn out.

103
depending on how strong your IPA is...and what you're brewing next...you may not want to reuse your present yeast cake. time wise you should be fine however.

104
Berliner Weisse right now

Running it off into a bucket
Covering it for a few days while we go away camping.
When we get home I'll put it in a carboy and throw some US-05 at it

Guy in the club made one using this method and the beer is tremendous

i am curious to know how this turns out...please let us know :-)

105
All Things Food / Re: Beer Can Chicken
« on: July 09, 2010, 09:30:54 AM »
i used to make beer can chicken all the time until i got a spit. and truthfully you could just use some water...but who's gonna drink a whole can of bud? :-) i think just the sound of beer can chicken is more appealing than soda can chicken or steamed chicken...

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