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Messages - redbeerman

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General Homebrew Discussion / Re: Overshooting FG
« on: October 25, 2010, 07:50:50 AM »
I had two thermometers (one digital probe and one regular) when I was mashing and they both read the same temp. My mash temp was 152 falling to 150 over the hour. My mash out and sparge temps were low tho. I didn't ever reach more than 160 F.

At those mash temps I'm not surprised at all that you got around 81% attenuation.  As said above if you want less in the future bump the mash temp up.


The Pub / Re: Babalu
« on: October 25, 2010, 07:48:55 AM »
Awesome! ;D

General Homebrew Discussion / Re: Overshooting FG
« on: October 22, 2010, 09:19:17 AM »
It was an all grain batch, my first. I tasted the test sample and it did seem thin and the alcohol was more than I expected. I am hoping that carbonation will help a bit with the body.

Try checking your thermometer calibration.

Mash temp is critical and so is yeast strain.  WLP002 is very good for an ESB.  And maybe try brewing Ron's award winning ESB recipe.  It was quite good.  I brewed an EIPA using his recipe as a starting point at it turned out quite good, too.

Since I didn't get to the double batch of IPA last weekend, I'm going to do a single batch of double IPA this weekend. ;D

Hopefully nothing else comes up this weekend to bump the batch again otherwise this one could get to be a doozy  ;)

IPA was going to be 1.066, the DIPA will be 1.096, so if that doesn't happen we're looking at a 1.126 very hoppy barleywine I guess. ;)

Since I didn't get to the double batch of IPA last weekend, I'm going to do a single batch of double IPA this weekend. ;D

All Things Food / Re: Sausage
« on: October 12, 2010, 07:13:46 AM »

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: October 11, 2010, 10:29:03 AM »
1st 5 gallon pull out of the solera...carbed for a week in the corny keg @ 25 psi CO2
Here is the money

Taste is sour cherry aroma is heavenly floral and lingers long on the taste buds.
I am well pleased and blessed to have this beer to enjoy.

That's a thing of beauty. Send me a bottle.  :)

That would be, "Send me a bottle, please" ;)

Sorry to hear, my friend.  :(

The Pub / Re: Beer drinking and brewing music
« on: October 11, 2010, 09:27:03 AM »
ZZ Top  "Beer Drinkers and  Hell Raisers"  Perfect

One of my favorite ZZ Top tunes!

I voted for that song to be our class song in high school. (Class of '74)

General Homebrew Discussion / Re: Hefe in a Keg
« on: October 09, 2010, 04:21:46 AM »
I keg my wheat beers and they always drop clear and bright eventually.  Wyeast makes an additive, TANAL A, to prevent that:

I have the same experience, but depending on the yeast used, this can take quite a few weeks.  You can always shke the keg to keep the yeast in suspension as well.

I don't know if I would really call Sinamar syrup-like. It may be a touch concentrated, but it never seemed too goopy to me. Of course, I'm also thinking of it in comparison to the brewer's caramel that ABI uses to create Amber Bock.

I guess it's all relative Drew.  I'd say it has the viscosity of good maple syrup as opposed to corn syrup. Nowhere near as goopy as brewer's caramel though.

The Pub / Re: What has two thumbs and is going pro?
« on: October 07, 2010, 10:36:17 AM »
Congrats.  Don't forget about us!

The Pub / Re: Jumping Jehoshaphat - I own a house!
« on: October 07, 2010, 10:31:10 AM »
Gotta say Drew, your new abode's got some funk goin' on.  Enjoy.  Your education

The Pub / Re: Babalu
« on: October 07, 2010, 10:28:04 AM »
Thanks for keeping us informed Frank.  We all pray for Jeff's full recovery.  I feel a sour beer coming on. :)

All Things Food / Re: Ethnic and Regional Cooking
« on: October 07, 2010, 10:22:05 AM »
Cap, they were fresh shucked, but not by me. :) And the flavor was heavenly.

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