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Messages - redbeerman

Pages: 1 2 [3] 4 5 ... 116
31
Yeast and Fermentation / Re: cold crashing process
« on: April 04, 2014, 09:24:59 AM »
+(1+1)

32
Yeast and Fermentation / Re: Infection
« on: April 04, 2014, 09:23:50 AM »
It's quite possible.  Would you be able to post a picture?

33
Ingredients / Re: Favorite Flavor/Aroma Hops for AIPAs
« on: April 03, 2014, 06:50:19 AM »
Amarillo and Centennial, Simcoe, and Citra too.

34
Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 03, 2014, 06:48:16 AM »
I use CTZ most of the time.  When I'm not using that, it's usually Chinook.

35
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 02, 2014, 05:09:38 AM »
This was a most delicious bitter from around the new year. Not a recent brew, but post worthy, I think. I miss that beer...


Nice!

36
General Homebrew Discussion / Re: Is my beer infected?
« on: April 02, 2014, 05:07:04 AM »
Hey Denny,  How do the shrooms hold up after the dry shrooming?  Are they useful as food afterward?  Just curious.

37
The Pub / Re: Pet Peeves
« on: April 02, 2014, 05:03:01 AM »
I should add, 99% of the homebrewers I meet are super cool and very appreciative of my beer. I get homebrewers coming in to bring me a new homebrew to try about once a week. Some of my best friends are homebrewers. But every now and then there's one guy who is going to criticize everything because "he could do it better" or "this isn't to style" or whatever. come on - you guys all have that guy in your homebrew club, right?

 They're trying to make delicious beer that people want to buy at a price that lets them make a living, and have succeeded.  Arguing about whether or not it hits the robust porter guidelines as a measure of the quality of the brewery is pointless.

+1.  Brewing for comps (and to style) is one thing - the expectation to hit styles is obviously the criteria.  But in a brewpub I could care less if the beer hits the guidelines to the letter. It should be recognizeable as what it's called on the menu, but I like to see a brewer's take on a given beer style more than crunching numbers for style.

I agree.  I don't give a crap about style unless it is for competition.  I like tasty beer, regardless of style or whatever. :)

38
Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 02, 2014, 05:01:36 AM »
I prefer the flavors that WLP400 gives.  Nice and spicy, a little tart, not over attenuated.

39
Yeast and Fermentation / Re: Kolsch: Lager on or off yeast?
« on: April 02, 2014, 05:00:35 AM »
I usually cold crash on the yeast for a week or so then rack to corny with finings aand lager a another week or till it is clear. No need lagering this beer for more than a couple weeks.
+1

40
Yeast and Fermentation / Re: Lambic Primary Fermentation
« on: March 31, 2014, 12:27:08 PM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point. 

41
Yeast and Fermentation / Lambic Primary Fermentation
« on: March 31, 2014, 09:40:16 AM »
I made ten gallons of Lambic wort and pitched WLP655 in half and Wyeast Lambic blend in the other half.  My question is, how long should I leave them on the primary yeast before I transfer them to the secondary?

42
Commercial Beer Reviews / Re: Monks Cafe - Flemish Red Sour
« on: March 28, 2014, 04:58:40 AM »
In bottles it seems to be hit or miss.  On tap at Monk's Café in Philly, it's just plain awesome!

43
Commercial Beer Reviews / Re: Miller Fortune
« on: March 27, 2014, 12:12:08 PM »
Mmmm Steal Reserve. If you chug two 40s it becomes Stealth Reserve. No one can see you so you can do anything you want.

 ;D

44
The Pub / Re: Pet Peeves
« on: March 27, 2014, 12:09:19 PM »
I find homebrewers who come into a brewery and think they know more about brewing beer than the head brewer extremely annoying and far too common.

What if I do? ;)

Maybe you do, maybe you don't. But you shouldn't try to show off your knowledge to the head brewer. It gets old and boring. Remember that brewers have their own reasons for doing things. Maybe they don't want to stick to the syle guides 110%! Maybe they don't own a copy of "Brewing Classic Styles". As a for instance. I made a stout that I posted here a while back with Dark german munich. It was really, really tasty. Guy comes up to me and tries to tell me "this isn;t a "traditional" Irish Stout."

Yeah, maybe not. I also used German ale yeast. To me it was better than a traditional Irish stout. So STFU homebrew nazi!

Ummm.  I was just picking on you, Keith!  But yeah, I get that, and I try not to be THAT guy!  And the beer sound delicious, BTW.

45
The Pub / Re: Give it up for Michael Jackson....
« on: March 27, 2014, 11:57:33 AM »
Cheers!  :)  I will raise a pint or more indeed tonight!

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