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 - barliman

Pages: [1] 2 3 ... 5
Other Fermentables / Re: Wine noob
« on: November 10, 2016, 07:59:30 PM »
I put in 100 ppm of SO2. 1/4 teaspoon in 5 gallons will give you about 50 ppm.


The Pub / Re: Oregon
« on: June 26, 2016, 06:56:22 PM »
I was there yesterday!

Ingredients / Re: Partial Mash Brewer - Red Color?
« on: May 10, 2016, 07:28:49 AM »
My suggestion for a deep red beer is to use Jamil's Evil Twin recipe as a guide.  It can be found at  Since you're doing a mini mash, use all of the specialty malts, plus as much base malt as your system will allow.  Just taking wild guesses with regard to batch size, OG, and efficiency, here is what it might look like:
OG: 1.057 (65% efficiency for the mini mash) 5 gallon batch
SRM: 16*L.
5 lbs Extra Light DME
2.25 lb Best Malz Red X
.75 lb Caramel 40
.375 lb Caramel 120
.375 lb Victory
.25 lb Pale Chocolate


I dumped 2000 gallons this year. FTW!! (Not really my fault. It was a glycol failure).

That had to have been a major bummer.

About 4 months ago, I had to dump my Heady Topper inspired beer. My 5 year old had a friend over and the friend repeatedly pushed down on the bucket lid to make lots of bubbles spew out of the airlock.

Good thing I tasted it before I put the dry hops in.  Wet cardboard. 

Still haven't gotten around to rebrewing that one

General Homebrew Discussion / Re: The Missing American Blonde
« on: April 04, 2016, 01:54:48 PM »
I am about halfway through a batch of Magnum Blonde, which I would suggest as a starting point. The recipe is here, .


General Homebrew Discussion / Re: My latest peeve....
« on: April 04, 2016, 08:19:43 AM »
I don't mind juicy as a descriptor.  For me, it's a mouth-watering citrus or tropical flavor that lingers. 
Irregardless of what Denny thinks, juicy is a perfectly acceptable descriptor.

I'm trying to decide whether this was intentional or not...

If i am brewing with my club, we start around 11 AM. If i am brewing solo, i generally start around 8 AM.

Beer Recipes / Re: First time/design American IPA
« on: March 18, 2016, 06:39:50 AM »
I agree with what fmader said about moving the Amarillo and Simcoe to the end of the boil, and using Columbus as your bittering hop.

General Homebrew Discussion / Re: Session Beer Day Recipe Bonaza
« on: March 17, 2016, 06:29:34 AM »
Proper 1420?... Where did he source barley from the Northfarthing?

Im very interested in the Murphy's recipe and the oat mild.

The Pub / Re: How Many States Have You Been To? A Bucket List Thing.
« on: March 02, 2016, 05:33:01 PM »
46 for me, and I'll get to the last 4 in June (Montana, Oregon, Washington, and Alaska). 

I had been to 9 states when I began dating this girl (now wife) who really enjoys road trips and camping.


Beer Travel / Re: Drinking my way through the Carribean
« on: August 16, 2015, 10:48:16 AM »
My wife and I are taking an anniversary cruise next week, so I will be on the lookout for more new caribbean beers.

The first stop is cozumel, where I will be looking for a beer called Leon, which is a Munich style beer. I'm guessing o-fest or dunkel.

Second stop is in grand cayman where I am taking a tour of the Cayman Islands Brewery. I'm looking forward to trying their 345 stout.

Finally we are going to Montego Bay, Jamaica, which means Red Stripe.

On the cruise ship, I will try out the red frog beer. Maybe other caribbean beers if they have any at the pub.


Any news on how this beer is fermenting? I haven't done anything with mine since I pitched the WLP644. I'm getting a bit anxious for this one.


I am signed up to volunteer for this event.

I'm thinking about using either a Belgian or Brett strain. Maybe  WLP644? What do you guys think?

Beer Travel / Drinking my way through the Carribean
« on: March 28, 2015, 08:09:58 AM »
Last time I was in the Caribbean, the only non-yellow craft beer I could find was Lion Stout.

The yellow beers that I had were all very good. I remember being impressed with the freshness of the beers. Not once, did I get a skunky beer. I had Presidente, Medalla (sp?), Wadadli, Wadadli Gold, and Belikin Premium.

I may do some bottling once i get some spring cleaning done. After the rye stout and the cider get in bottles, I will transfer my heady topper into secondary with the first round of dry hops. Finally, I need to degas my tupelo mead and add some more yeast nutrient.

Pages: [1] 2 3 ... 5