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Messages - redbeerman

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That's a lot of sugar, but I really don't see anything that would say sulphur to me.  Nottingham may produce some if your ferment temps are on the low side (~60F), but it goes away with time, much like a lager yeast.  See what more time does for you.

General Homebrew Discussion / Re: dry hopping, a question.....
« on: June 16, 2010, 04:32:25 PM »
I'm certain that the beer will still be very good.  Some hop strains age better than others do.  I have noticed that the citrusy types usually fade fairly quickly opposed to the piny, or woodsy types.  English styles age better than American styles IMHO.

I have used Nottingham in many stouts and I don't recall ever having a sulphury aroma from it.  What was your fermentation temperature?  Grain bill?

General Homebrew Discussion / Re: dry hopping, a question.....
« on: June 15, 2010, 07:27:53 PM »
If you brewed it two weeks ago, you should be drinking it three weeks from now, before that hoppy goodness starts to fade.   ;)I'd put it in the keg next week with your dry hops, stick it in the kegerator and then wait a couple of weeks.

Hoping to get to a pale ale this weekend.  This will be the first one I've done since going all grain.  It's a style that I just don't get to very often,  If I do a smaller beer, it's usually an amber, otherwisr IPA..

All Grain Brewing / Re: Toasted Oats in Wit?
« on: June 08, 2010, 01:30:49 PM »
I say go for it Paul.  I think it might add some interesting characer to it.  How much do you plan to use, in the 5% range?

The Pub / Re: It's so hot...
« on: June 03, 2010, 11:22:06 AM »
Hot huh? Well, my apartment got so hot that the saison and wit samples I took for grav measurements were at 82 degrees... aha, yeah. And the fermentation has been over for about a week.

Add some bugs to that saison and see what happens!

The Pub / Re: Post count went down?
« on: June 03, 2010, 11:21:06 AM »
I know Ron has been trying to catch Denny, but with Denny posting like a bunny (expletive here), I don't hink that will ever happen. ;D

Ingredients / Re: Red Beets
« on: June 02, 2010, 07:53:22 PM »
I think this may wind up being a color enhanser for an upcoming brew....

What a lovely pyrope color to add to a beverage and the starch in them should
be as good as any pumpkin or yam...or packing peanut.

Anyone ever try em?

I have made wine with them.

You may be surprised.  A friend made a wheat beer that used lots of beets.  No red color or flavor from the beets whatsoever.

The color of the beets may make a difference.  The red beets we grow stay a deep purple along with the juice even after being boiled or pickled.  I may have to try a few in a beer too.  What the hey.  I'll let you know how it workes out.

General Homebrew Discussion / Re: Broken Hydrometer
« on: June 02, 2010, 04:21:41 PM »
I have found the best way to avoid breaking my hydrometer, is to have a spare one available.
Ever since I broke mine and bought two, one as a spare, I have not broken one since! :)

Works the same way for me!

That's funny!  I have two as well and haven't broken one since I bought them.

Commercial Beer Reviews / Re: Saison Dupont
« on: June 01, 2010, 04:37:49 PM »
I have only had this beer in bottles and it has never been skunked or even slightly light struck.  I much prefer it to Hennepin.  It is very dry throughout and a very good thirst quencher.  Flavor is slightly spicy and phenolic.  I find Hennepin a little over the top as far as esters and phenolic flavors are concerned. 

General Homebrew Discussion / Re: 5 month dryhop Denny's RPA
« on: May 28, 2010, 06:36:08 PM »
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, 01:42:39 PM »
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.

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