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Messages - redbeerman

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1711
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 11:06:34 AM »
I may give that a shot, just don't tell Keith ;)

1712
Kegging and Bottling / Re: Do You Prime Your Kegs?
« on: January 20, 2010, 10:28:41 AM »
I did a couple of times in the beginning, but I don't any more.

1713
General Homebrew Discussion / Re: brewing....and music
« on: January 20, 2010, 10:26:11 AM »
I don't listen to music when I brew, except at Bluesmans brewery.  I usually have tunes whirling around in my head anyway.

1714
General Homebrew Discussion / Re: Hefeweizen techniques
« on: January 20, 2010, 10:19:10 AM »
I'm a newbie and want to make a hefeweizen. Is there any difference in technique when transferring from the primary to secondary fermenter as far as stirring-up the yeast sediment? How about from the secondary to bottling? I know the suspended yeast is part of this style of beer, but don't know if you have to stir it up to keep it in suspension or just let it settle and avoid transferring it like a typical beer. Would this style benefit from a single-stage fermentationto keep it in contact with the trub longer? Thanks for your help!

Ferment low to mid 60's
No secondary
Some brewers ( me at least ) underpitch a little on this style too


How much do you underpitch and what does it do for the brew?  I am about to embark on a Hefeweizen adventure as well.

1715
All Things Food / Re: Whats for dinner?
« on: January 20, 2010, 07:59:24 AM »
I actually prefer brandy to Cognac in steak au poivre.  I believe it has a richer flavor.

1716
All Things Food / Re: Bread
« on: January 20, 2010, 07:56:08 AM »
Yes, we have Marco Polo too.  Good stuff.  Homemade would be awsome, but the amount of red peppers could make it cost prohibitive for regular consumption.

1717
All Things Food / Re: Pork Chops w/ Balsamic Reduction
« on: January 19, 2010, 01:10:31 PM »
The real good balsamic vinegar doesn't need reducing.  It comes out of the bottle like old dirty motor oil.  Very high viscosity.  Great on ice cream as well.

1718
All Things Food / Re: Ethnic Cooking
« on: January 19, 2010, 01:07:52 PM »
I have a recipe for Zaalouk (eggplant) someplace as well as the carrot salad and tomato./cucumber salad.  I'll post it if I can find it.  Bastilla is yummy, but kind of a PITA to make.  Layers of phyllo dough with ground chicken, eggs, onions, nutmeg and cinnamon, with powdered sugar on top.  Got to make flat bread too.

1719
All Things Food / Re: Bread
« on: January 19, 2010, 01:03:12 PM »
Ajvar = yum!  Have a jar in the fridge now.  As far as bread goes.  Try this light rye bread, fennel or dill seeds optional.

 1 cup organic whole rye flour
 2 cups King Arthur bread flour (can use unbleached regular as well.)
 1 cup tepid water
 1 tblsp. sugar
 1 tblsp. salt
  2 tsp. dry yeast.

  Mix dry ingredients into water.  I use a sprial bread hook on my mixer for about 15minutes.  Let rise a minimum of two times for an hour each time before making a loiaf and letting rise for a third time.  The more times you let it rise the fluffier the inside will be.  I like my bread crisp on the outside and soft on the inside.  Bake at 350F for 30 to 40 minutes.

1720
All Grain Brewing / Re: a black ipa... how does this look?
« on: January 19, 2010, 12:36:28 PM »
I would keep the crystal 60 at 1 lb.  But that's to my taste.  I agree with moving the hops to later additions as well.  My bittering addition is usually around 30 IBU if the beer is 70 or above total.

1721
General Homebrew Discussion / Re: What's your Favorite Style of Beer?
« on: January 19, 2010, 08:38:26 AM »
I would have to say IPA, no wait, BSD, no, no, impy stout, wee heavy?  Crap, I don't know :-\.

1722
General Homebrew Discussion / Re: How about least favorite style of beer?
« on: January 19, 2010, 08:34:42 AM »
Not big on saisons or geuze.  Don't like fruit based American beers.  Anything with "light or lite" in it's name.  Most beers made with corn or rice as an ingredient.  Green or clear bottled beers.  Crappy homebrew (it does happen, thankfully not too much though ;))

1723
I really don't know.  Either a bitter, APA or IPA.  Or maybe a lager.  I can't decide. :-\

1724
Wood/Casks / Re: Wood aging with cubed oak or spirals
« on: January 18, 2010, 02:19:11 PM »
The RIS is five weeks since brewday and bulk aging in a corny right now pressurized to 30 lbs with CO2.  I will probably wait another month before adding the oak to it.  It finished at 1.029 so I'm really interested in how it turns out.  The hydro samples were not sweet, but had good body and pretty alcoholic.  I was going for the high viscosity of Old Rasputin and I think I have achieved that.  Time will tell. :)

1725
General Homebrew Discussion / Re: Simcoe And Amarillo in a Pale Ale?
« on: January 12, 2010, 08:49:32 AM »
I have some extra Columbus lying around.  Would it work to use that as the bittering hop and put all the Simcoe/Amarillo as finishing hops? 

Boy, would it ever!

An awesome combination!  I have been very pleased with beeres using this combination of hops, yum. ;D ;D

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