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Topics - redbeerman

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The Pub / Happy Birthday Ron!
« on: November 16, 2012, 05:23:37 PM »
It was yesterday, but better late than never. ;)  Happy B-day bluesman!

Beer Travel / Finger Lakes breweries/pubs
« on: August 27, 2012, 04:27:47 PM »
Headed up there this week.  Anyone have any suggestions?  May stop by Souther Tier if I have time.

General Homebrew Discussion / Crickets
« on: June 20, 2012, 05:46:16 PM »
With the NHC on...................theres not much going on here ;)

All Things Food / Baklava
« on: June 12, 2012, 04:51:55 PM »
This is my favorite dessert.  Not difficult to make, but somewhat time consuming.  Ya just can't beat home made.

Before cooking:

After cooking drenched with syrup.

Missing a couple of slices with layers visible.

Ingredients / Wheat malt
« on: April 30, 2012, 11:58:31 AM »
I have noticed that I have to practically pulverize wheat malt in order to get it to convert well.  I do not have this issue with flaked wheat.  I am wondering if it is because of the hardness of the grain.  This would make sense.  This is an observation made over the years when making German style wheat beers (this particular one was a Berliner Weisse).

Yeast and Fermentation / Sour finish in beers using S-05
« on: April 01, 2012, 10:01:28 PM »
The last two beers I've brewed with S-05 have had a slight sour tang in the finish.  These batches have been ten gallons with five fermented with S-05 and five fermented with various lager yeasts.  The lagers have turned out very clean.

The Pub / Lost another friend yesterday
« on: November 20, 2011, 10:08:47 PM »

Punkin was the alpha dog of the pack.  A square-jawed pup that was all attitude.  She will be missed mightily.  She was the third one this year. 

General Homebrew Discussion / Favorite American IPA Hop combo
« on: March 27, 2011, 09:46:34 PM »
After brewing and tasting more IPAs than I care to count, I think I've found the combination that really does it for me.  GUs around 65-70.  IBU total ~ 70.

Chinook - 30 minute Hopburst ~ 40 -50% of total bittering units
Amarillo - 20 and 10 minute additions 30 - 40% of total bittering units
Cascade  15 minute and flamout 10 - 20% of total bittering units
Simcoe/Amarillo dryhop - to taste, for me , between .5 and 1 oz.

What is your favorite?

When entering this beer in a comp, what would it be categorized?  Category 23 or Category 21?  I beleive it would be 23, because of the bourbon and imperial porter base.  Would like the judges out there to give an opinion.  Thanks.

Yeast and Fermentation / Wyeast 1450
« on: August 11, 2010, 10:39:43 PM »
10 days fermenting and only at 1.040.   OG of 1.065,  pitched slurry from a 2 quart starter @ 65F.  Fermentation was going well after 12 hours.  Same wort with S-05 is at 1.012.  What gives?  Any insight?  Denny?  I roused the yeast tonight and will check in the morning.

Yeast and Fermentation / Brewferm dry lager yeast
« on: June 29, 2010, 01:54:11 PM »
Anybody ever use this?  How did it do?  I am currently fermenting a schwarzbier with this.  Pitched two packs at 50F.  Will let you know how it turns out.

I going to be making my first sour beer soon, a Flanders Red.  Just looking for some advice for recipe and process advise.  Looked at Jamil's and it looks pretty good. 

Commercial Beer Reviews / Clipper City Holy Sheet (Abbey Ale)
« on: February 19, 2010, 12:55:10 PM »
Tastes like a supercharged version of Ron's and my dubbel we brewed last fall only with a faint roast character.  Color is a deep red,  Yeast character is Westmalle-ish.  Medium body, semi-dry finish.  Not quite as good as their Yule Tide (tripel) which is spot on IMHO, but pretty good none the less.

Commercial Beer Reviews / Yeungling Bock
« on: February 19, 2010, 12:51:06 PM »
Had a few bottles of this last night.  Pretty decent for an American Bock.  Medium to full body, nice mouthfeel, not overly malty, but malty enough.  Nice hop/malt balance.  Over all a decent beer.

Beer Recipes / Dortmunder Export
« on: February 02, 2010, 05:38:53 PM »
Anyone have any recipes?  Here's what I have so far.  Please note that it Weyermann light Munich which is 6L.

Tidewater Export
Dortmunder Export

Batch Size: 5.20 gal

Boil Size: 7.00 gal
Boil Time: 90 min  Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) for 5 gallon batch 
Brewhouse Efficiency: 75.00

Amount Item Type % or IBU
5.00 lb Munich Malt (6.0 SRM) Grain 50.00 %
5.00 lb Pilsner (2 Row) Bel (1.7 SRM) Grain 50.00 %
0.50 oz Magnum [12.00 %] (60 min) Hops 20.2 IBU
1.00 oz Mt. Hood [6.00 %] (15 min) Hops 9.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
1 Pkgs SafLager 34/70 Weihenstephan (DCL Yeast #S-34/70) [Starter 450 ml] [Cultured] Yeast-Lager 

Beer Profile
Est Original Gravity: 1.054 SG
 Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.27 %  Actual Alcohol by Vol: 5.21 %
Bitterness: 29.2 IBU Calories: 241 cal/pint
Est Color: 5.9 SRM

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