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Messages - redbeerman

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1606
All Grain Brewing / Re: Astringency and esters.
« on: February 22, 2010, 08:03:32 AM »
I agree with you all.  I know how to produce both astringency and diacetyl with my process and also how to prevent them.  Both faults are mouthfeel, not flavors.  I had problems with astringency when I first tried brewing lighter colored beers (< 8 SRM).  This was due to water chemistry issues, after dealing with it, I am now able to produce very good lighter beers.  Diacetyl in lagers was an easy one to solve as well and I seem to be very sensitive to it.  I will usually taste my hydro samples and during the first week of fermentation the diacetyl is off the charts for me (especially with 34/70 and WLP 820) and yes I ferment between 48 and 50 F.  I do a diacetyl rest at 66 - 75% completion and it goes away completely.

1607
Commercial Beer Reviews / Re: Yeungling Bock
« on: February 20, 2010, 09:02:46 AM »
Pardon my spelling.  You'd think I would get it right after being exposed to it all my life.  My father drank it when I was a kid.  Well that and Utica Club and Schmidt's.

1608
Commercial Beer Reviews / Re: Clipper City Holy Sheet (Abbey Ale)
« on: February 20, 2010, 08:58:59 AM »
I actually got it at Free State on the other side of Elkton Road.  They were having a clearance on their winter beers.

1609
Pimp My System / Re: My all electric brewing system
« on: February 19, 2010, 01:15:01 PM »
That system is way cool.  I'll be going electric hopefully this year (after the deck gets built) and I plan on doing something similar to what you have there only mine will be inside (basement).  Very good job on that.  Inspiring to say the least.

1610
And none of that Jolly Rancher stuff either!  Good luck bro' ;D

1611
Beer Recipes / Re: Stout Recipe
« on: February 19, 2010, 10:48:50 AM »
The only difference between quick oats and regular rolled oats is that the quick oats are cut to cook more quickly. Other than that they are the same animal (or plant).  And flaked oats at my LHBS look nothing like rolled oats.  They are actually flattened thinner than the rolled oats are so that they work in the mash better.

1612
Equipment and Software / Re: Brew kettle thoughts
« on: February 19, 2010, 10:30:23 AM »
My opinon, get as mch pot as you reasonably can afford.

That was our philosophy back in the 60s, too..... ;D


Yeah, so I noticed!  ;D

+1


 :D

I..I...I...I don't rememeber what I was going to say. :D

1613
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.

1614
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.

1615
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.

1616
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).

1617
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.

1618
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.

1619
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.

1620
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).

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