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 ... 106 107 [108] 109 110 ... 121
General Homebrew Discussion / Re: Hefeweizen - SUCCESS!!
« on: February 19, 2010, 10:22:36 AM »
Looks perfect!  A Hefe is my next brew.  What yeast didi you use?  My plan is for WLP300.

Commercial Beer Reviews / Clipper City Holy Sheet (Abbey Ale)
« on: February 19, 2010, 05:55:10 AM »
Tastes like a supercharged version of Ron's and my dubbel we brewed last fall only with a faint roast character.  Color is a deep red,  Yeast character is Westmalle-ish.  Medium body, semi-dry finish.  Not quite as good as their Yule Tide (tripel) which is spot on IMHO, but pretty good none the less.

Commercial Beer Reviews / Yeungling Bock
« on: February 19, 2010, 05:51:06 AM »
Had a few bottles of this last night.  Pretty decent for an American Bock.  Medium to full body, nice mouthfeel, not overly malty, but malty enough.  Nice hop/malt balance.  Over all a decent beer.

All Things Food / Re: Pizza Fatta en Casa
« on: February 19, 2010, 05:25:01 AM »
Hey mikey, do you have any problems with the dough rising out there.  I used to live in Longmont (Boulder, too) and I found the pizza lacking (as compared to the east coast where I was born).

Beer Recipes / Re: Stout Recipe
« on: February 19, 2010, 05:22:06 AM »
I would use the quick oats.  Natural food store oatmeal will work, but you will need to gelatinize (par cook) it to get anything from them.

Beer Recipes / Re: Dusseldorf Altbier - Zum Uerige
« on: February 19, 2010, 05:18:48 AM »
Your recipe looks good.  I'm thinking your FG will be lower than 1.017, which is a good thing, if I recall the body of this beer is medium to medium light.  Your water may be a bit soft, but I think you should give it a try.

Beer Recipes / Re: Recipe check - Dusseldorf Altbier
« on: February 18, 2010, 12:52:16 PM »
Ron, have you tried a Zum Uerige alt yet?  That will give you an idea of what the flavor profile is like.  To my recollection, the bitterness is quite high and it has a very clean crisp finish.  It does have a malty flavor, but no sweet.  I don't remember any hop flavor or aroma.

Not brewing this weekend.  In fact I don't think I'm brewing again unitl the snow is below 6" deep.  Lugging the spent grain out to the composter in waist deep snow is a PITA.  Plus the last two batches I did, I wasn't able to use my wort chiller due to having no place for the waste water to go, ended up doing a water bath.  Any way, I have a Dortmunder doing a diacetyl rest and my all Centennial IPA is happily burbling away (smells good too ;D).

Ingredients / Re: American 2-Row vs. British Pale
« on: February 16, 2010, 11:03:47 AM »
I use MO in American IPAs all the time, I like the way they come out. 

Easiest APA, American IPA - throw more hops in!  Water chemistry more easilty dealt with especially around 11-12 SRM.

Most difficult - Light lager - Helles - can't hide anything in there.  Faults stick out like a sore thumb.

All Things Food / Re: Ethnic Cooking
« on: February 15, 2010, 06:55:08 AM »
Very nice Cap.  Also good with a mixture of crimini, oyster, and s***ake mushrooms in there!

The Pub / Re: Happy B-Day Denny!!!!!!!
« on: February 14, 2010, 10:38:34 AM »
Happy birthday, Denny.  Not real far behind ya, but here's hoping I never catch ya! :D

General Homebrew Discussion / Re: What's Brewing This Weekend - 2/12
« on: February 14, 2010, 10:36:32 AM »
All Centennial IPA.   Been wanting to do this for a while, not much happening here today, did our Valentine's day stuff last night so I have a free day to brew.

Ingredients / Re: Domestic Hop Help (Hallertauer Cultivars)
« on: February 12, 2010, 01:37:03 PM »
Are you bitter with Crystal too, Keith?  I would save them for flavor and aroma and use Magnum for the bittering hop.  Thats what I do with my yeller beers and they are crowd pleasers.  US Magnum have nice aroma as well.  You are the brewer though, so you make the ultimate choice, just sayin' ;)

Yeast and Fermentation / Re: Bourbon added to secondary
« on: February 12, 2010, 01:26:37 PM »
Your 14 oz addition of Bourbon will raise the abv of the beer by ~0.8% I wouldn't sweat it.

+1  Not to worry.

Pages: 1 ... 106 107 [108] 109 110 ... 121