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Messages - redbeerman

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General Homebrew Discussion / Re: 5 month dryhop Denny's RPA
« on: May 28, 2010, 11:36:08 AM »
This has me wondering about all the posts I've read warning of grassy, or vegetal, off flavors after prolonged dryhopping.

Congratulations on discovering this myth for yourself.  I've found the same thing.

It really depends on the hops used.  In my experience C hops, for instance, never get grassy, but nobles on the other hand, depending on their origin I surmise, do.  EKGs I have found don't,  US Goldings and US Hallertaus are horrible,  German Hallertaus seem to be OK.  Tetts seem to be OK regardless of orign.  I have found that if the flowers have a "green" aroma, they will probably be grassy as a dry hop.

Not sure what I'm making, but I am brewing on Friday.  I have lots of Munich and Pale Ale malt on hand.  Maybe a pound or two of pilsner.  Any ideas?

All Munich AIPA!

That's an interesting idea!  I definitely have enough grain for it.

I've done a Munich/Pils combo IPA before and it was quite tasty.  I say go for it.  On another note, sorry to hear about your beloved puppy, Denny.  We've got four and three of them are reaching geriatric stage.  I will be brewing a 10 gallon Helles this weekend and I'm going to use some Sinamar on half of it to experiment with it's coloring abilities.

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. 

Ingredients / Re: Oak Chips
« on: May 26, 2010, 06:42:39 AM »
If you plan on aging the beer I recommend cubes over chips. Chips are great for beers that you only intend to age for 1-2 weeks in the secondary. But you really don't want to leave the beer on the chips for longer than this. With cubes you need to age the beer longer, 1-3 or more months depending on how much you use or how much oak you want. The oak comes through slower and, IMO, is a little more "polished" than the chips.

+1  I would go with cubes if at all possible.  3 - 4 oz per 5 gallons.  minimum of 5 weeks exposure.

All Things Food / Re: BBQ Style
« on: May 25, 2010, 09:40:54 AM »
The order of the day was Smoked Beef Brisket.

I used Steven Raichlens dry rub overnight then marinated for a few hours in "Pride of the Deer Camp BBQ"
I used Apple, Oak and Hickory. Smoked for three hours then wrapped in Aluminum foil for two more hours.

It turned out excellent!

Tender and tasty!


The Pub / Re: RIP Ronnie James Dio
« on: May 24, 2010, 12:35:59 PM »
Yeah, it's sad.  His music actually spanned generations.  He used to play at my high school dances in the late sixties and very early seventies (Ronnie Dio and the Elves) in upstate NY.  My daughter is into his metal stuff.

Really!? What city / venues? I grew up in Saratoga, So I'm just curious.

Just outside of Binghamton,  St. Catherines and Chenango Valley.

Beer Recipes / Re: Old Ale?
« on: May 18, 2010, 12:33:28 PM »
I would up the base a few pounds.  And I like my strong ales chewy, so I would use a yeast that's less attenuative like WLP002 or something similar.

Beer Recipes / Re: Check out my IIPA recipe.
« on: May 18, 2010, 12:22:03 PM »
I think I would lose the pale chocolate and special B or maybe cut back on the 80 and sub them in.  What yeast are you planning on using?  FG of 1.021 is way too high for an IIPA IMHO.  I like mine to finish around 12 or 14 tops.

The Pub / Re: RIP Ronnie James Dio
« on: May 18, 2010, 09:44:18 AM »
Yeah, it's sad.  His music actually spanned generations.  He used to play at my high school dances in the late sixties and very early seventies (Ronnie Dio and the Elves) in upstate NY.  My daughter is into his metal stuff.

I have an RIS on medium toast Hungarian oak cubes right now.  Been there for two weeks.  Haven't tasted it yet, but will let you know what I think when I do.

Putting the railing on my deck.  Hope to break Sunday afternoon, bluesman is playing down the road from my house.  Me and my better half will go down there and quaff a few brews and get into the blues with Dr. Harmonica & Rockett 88. 8)

The Pub / Re: Beer drinking and brewing music
« on: May 07, 2010, 06:59:37 PM »
Bela Fleck is awsome.  Very eclectic style.  Another one you may want to check out is David Grisman.  Very inventive mandolin player, one of my influences.

All Things Food / Re: BBQ Style
« on: May 07, 2010, 06:55:10 PM »
Looks good Ron.     Here's what's cookin'down Cecuk County way,

One  is done like this,

Wet marinade
One cup Merlot.
Two tblsp. worchestershire
Two tblsp chili powder
1 tblsp garlic powder.
fresh ground pepper

One is done like this, my daughter's idea, she hasn't steered me wrong yet ;) would have liked to use Hungarian paprika, but I don't have any at present.

Dry rub
Kosher salt
Fresh gound pepper
brown sugar ( probably a half cup)
Spanish paprika (~2 tblsp)

Both let sit overnight and smoked for two hours with hickory at 200F and slow roasted at 250F for 6 hours.

Pics and comments tomorrow.

All Things Food / Re: BBQ Style
« on: May 07, 2010, 01:01:29 PM »
It's time to revive the BBQ thread.  I'm doing brisket this weekend (7lbs).  I'm going to split it between two marinades.  I'll post the recipes after I finish.  Both will be smoked with hickory.  The first will be my standard red wine, worcestershire, cayenne marinade, and the second will be something else.

Nothing this week.  Hopefully finishing my deck.  Next week a Helles and after that an IPA with 1450.

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