Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - redbeerman

Pages: 1 ... 82 83 [84] 85 86 ... 121
1246
Ingredients / Re: CDA Carafa Special Use
« on: February 13, 2011, 09:42:27 AM »
I used 1/2 lb. of Carafa 2 in a black ale I made last weekend.   A taste from the hydro reading I took today had no astringency and a hardly noticeable roast note.  Mostly hops, as intended.

1247
Ingredients / Re: Carapils vs mashing hotter
« on: February 13, 2011, 09:14:36 AM »
I would recommend going with a 1/4 to 1/2 lb. addition of Carapils as opposed to mashing at higher temps.  The additon of Carapils will increase the body of the beer without decreasing the fermentability of the wort or adding sweetness.  This will also give the the crisp, clean finish desired in a Bo-pils.  Using a decoction mash without the Carapils is also an option.

1248
All Grain Brewing / Re: fruity tasting pilsener??
« on: February 13, 2011, 08:02:16 AM »
Recipe details would be helpful.  Yeast strain, mash temps, hop schedule, and grist have an influence on the beer as well as your fermentation.  For instance, Brewferm dry lager yeast may work OK, and I mean just OK with a dark lager, but does not work well for light lagers.  It gives a yeasty character that just won't go away and really accentuates hop bitterness.   Dry lager yeasts really aren't all that great, although I have used 34/70 with decent results and I hear that S-189 works well.   I tend to stick with liquid strains for lagers, they just work better for me.

1249
The Pub / Re: Man jewlery
« on: February 09, 2011, 11:05:48 AM »
I rarely wear jewelry, not even my wedding band, especially now that I can't get the damn thing off if I put it on.  Anyway, working with electricity, as I do, and wearing jewelry, is oft times a bad idea. ;)

1250
A whole lotta nuttin' this weekend.  But I think I am going to an alt next, if the LHBS has the yeast I need for it.

1251
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/4 Edition
« on: February 06, 2011, 06:53:07 AM »
Sorry to hear about your back, Denny.  Gettin' old sucks, don't it? ;)  Made that Cascadian dark ale yesterday.  Chilled it in the snow, (couldn't get to an outside faucet).  Thinking the Brewmaster 3000 needs to get started again.  Getting too old to hump around 15 gallon kettles. :(

1252
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/4 Edition
« on: February 03, 2011, 10:30:56 AM »
Cascadian dark ale or west coast style IPA and my taxes. ::)

1253
General Homebrew Discussion / Re: Walgreens Big Flats 1901
« on: January 31, 2011, 10:43:38 AM »
"It's the water that makes it "[yellow]. ;)

1254
The Pub / Re: Watcha plantin' this spring?
« on: January 30, 2011, 02:12:51 PM »
Tubercle puts up about 20 quarts of HOT pickle okra every year. Eats them like candy ;D

They go fast at my house, too.  My daughter likes 'em extra spicy, as do I.

1255
The Pub / Re: Watcha plantin' this spring?
« on: January 30, 2011, 02:09:47 PM »
The usual. Tomatoes, cucumbers, squash, zuchini, green beans, cabbage, lettuce, an assortment of peppers and this year I want to plant some asparagas.

Oh...I can't forget the fresh herbs. Parsley, dill, oregeno, cilantro, etc...

I am so burned out on summer squash.  We've had asparagus for about five years.  You can't beat 'em fresh.  Hope to get some scotch bonnets again this year. :o

1256
The Pub / Re: Watcha plantin' this spring?
« on: January 30, 2011, 02:05:55 PM »
Small garden here. I let mine go fallow last year (no time) but I am planning on putting in several varieties of tomatoes and chillies, okra, pole beans and a spice garden.

Okra....yeah, I should put in a dozen plants. To me, they are best at 2" long; pick, steam, and sprinkle with parmeasian cheese...awesome!

They are also quite awesome roasted.  And pickled.  With hot peppers, of course. ;D

1257
Nothing this weekend.   Doing a Centennial/Cascade IPA next weekend hopefully, unless I have to work.

1258
The Pub / Re: Need some engineering help
« on: January 24, 2011, 11:21:47 AM »
The way I see it is that the more technologically advanced we become the more responsibility we assume.

Less gadgets = simpler lifestyle

Of course I say that and I am a gadget geek.  ;D

Yes you are. ;)

1259
General Homebrew Discussion / Re: Water adjustment with extract
« on: January 18, 2011, 10:36:06 AM »
If it tastes good enough to drink, it will be fine for an extract brew.

1260
General Homebrew Discussion / Re: Swirling The Contents of Your Carboy
« on: January 13, 2011, 10:49:26 AM »
I know htat rousing yeast can be a technique for getting better attenuation in big beers, but do you think it has any negative (or positive) effects on an average beer?

I can tell you it isn't having any negative effects on your beers! I don't see how it could be a problem. Oxidation isn't a concern at that point. There are macro breweries that agitate continuously to speed up fermentation - actually, I have to do it to four tanks today. Stupid Colorado winter keeps crashing my beers...

Fast Fourier Transform?

My brain does that every single time. ::)

WLP002 does not respond well to this type of stimulus.  It has a tendency to stick to the bottom of the fermenter and if you do rouse it, it over attenuates.

Is that based on a controlled test? What is over-attenuation in this context? I don't doubt that agitation could reduce the FG, but when I hear "over attenuates" I think of a beer finishing drastically lower than anticipated.

I have done bitters with WLP002 where one time I let the yeast finish without bothering it, another batch, same grist bill and mash, where I roused the yeast and the beer finished much drier, by about 6 points.  WLP002 is a fst fermenter and it flocs out like putty when left on its own.  It's the only yeast that I've used that has shown this type of behavior in lower gravity beers.

Pages: 1 ... 82 83 [84] 85 86 ... 121