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Messages - redbeerman

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The Pub / Re: English Ales - Am I alone
« on: March 27, 2011, 02:59:31 PM »
A dark mild, an ESB and a good IPA, are all welcome here!  BTW  Ron's ESB is usually pretty awesome.  Haven't had this years yet, hint, hint. ;D

General Homebrew Discussion / Favorite American IPA Hop combo
« on: March 27, 2011, 02:46:34 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?

The Pub / Re: Babalu
« on: March 25, 2011, 09:46:13 AM »
Glad to hear he's winning the battle.

Also happy to see an update on Jeff's progress. I was thinking about him as I was searching the forum and discovered a Black IPA recipe thread where Jeff was posting. His wit and sarcasm are missed here. I wish the best for him.

Thanks for the update Frank!

A big +1.  As always, Jeff is in our thoughts and prayers.

Did not get to brew that IPA last weekend, so I hope to this weekend, maybe.  Last weekend we cut back the asparagus frons in preparation for the harvesting season.  Also put in some brussel sprouts, broccoli, swiss chard, Napa, and a crapload of onions.  If I don't get to the IPA I will at least make a starter for the raspberry wit I will be making soon with last falls berry harvest.

The Pub / Re: Oh My Aching Foot!
« on: March 23, 2011, 01:03:36 PM »
I get attacks about once or twice a year.  It really does suck, especially when your usually pretty active.  When you can't walk or run, life gets miserable fast.

General Homebrew Discussion / Re: define "West Coast style beer"
« on: March 19, 2011, 11:21:17 AM »
lots of hops, and a dry crisp finish (with hops), and maybe some more hops and from what I've seen < 10SRM, light to medium light body, but still packs a punch, did we say hoppy?

General Homebrew Discussion / Re: Dry Hop - where?
« on: March 18, 2011, 11:39:58 AM »
The only issue I see with dry hopping in the primary is timing.  I would think that you would want the yeast activitly to be finished so that the off gassing CO2 would not diminish the aromatic compounds available to go into solution.

AIPA this weekend as long as my foot holds up (no pun intended).  Also packing up entries for the NHC.

It's Denny's recipe.  The "imperialness" comes from the amount of malt used.  The bourbon is just a flavoring.

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.

All Grain Brewing / Re: Water to grain ratio for mash tun.
« on: March 16, 2011, 11:42:50 AM »
Dilution of enzymes may be a side effect of a thinner mash, thus decreasing efficiency as well.

General Homebrew Discussion / Re: How do YOU keg hop?
« on: March 16, 2011, 04:41:44 AM »
I use whole hops in a mesh bag, sanitized.  Throw them in during the kegging process and leave them for the duration.  I have not had any grassiness with American C type hops, but have had issues with Hallertau, both German and US and US Goldings.  EKGs work well for English styles with no grassiness.  Do not recommend Saaz for dry hop, they do not work well.

All Things Food / Re: BBQ Style
« on: March 15, 2011, 04:39:56 AM »
Very nice gents!  Makes me hungry just lookin' at 'em.

No brewing.  Bottled BVIP and kegged an all dark Munich alt.  Preliminary tasting is very good.   We'll see how it is after aging and carbonation.  Next up is helles or raspberry wit with frozen berries from last years fall crop.

General Homebrew Discussion / Re: High Final Gravities
« on: March 01, 2011, 01:11:21 PM »
One thing that sticks out to me is the sachrification rest.  Worst case would be 20 min beta rest and 45 min alpha rest.  This would make for a very dextrinous wort and more likely give you the high FGs you are seeing in the end.  All in all, for a Saison, for instance, you may want to do a sachrification rest at 145 to 150 F for 90 - 120 minutes to get a more fermentable wort producing a beer that is very dry. JMO   For your other beers I would keep the alpha rest shorter than the beta rest, perhaps in the 30%/70% range.

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