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Messages - noonancm

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16
General Homebrew Discussion / Re: Cali Common question
« on: July 22, 2012, 02:38:29 PM »
I brewed one in the spring. Had the temperatures in the low 60's(F). Bottled and conditioned in a cellar at 68. Took four bottles and put them in the refrigerator for 6 weeks for a couple of contests: placed 2nd in one and 3rd for the state fair.

17
Ingredients / Re: Caramelized sugar
« on: July 09, 2012, 11:38:18 AM »
The article, I believe, is in the December, 2011's issue of BYO.

Being a fan of Creme Brulee, I tried a bottle of Southern Tier's and decided to try my own version. After some research (discovering I had lost my December issue). I found two basic approaches: using the caramelized sugar or using some crystal malts for the caramel flavor. I decided to use the caramelized sugar to see what happens to the taste. Wish I could say how it tastes but it is still in the carboy. It did require a blow-off.

As for the vanilla, I decided to go with the extract at bottling time in order to determine the vanilla flavor and also to keep it as long as possible. My experience with vanilla is that it can fade over the course of time.

18
Ingredients / Re: African Beer
« on: June 15, 2012, 11:44:10 AM »
AHA also has homebrew club listed both in Ethiopia and in South Africa. I bet they could also supply some interesting recipes.

19
Equipment and Software / Re: electric kettle
« on: May 21, 2012, 06:19:50 PM »
I use two 1500watts heatsticks that I have made and I get a pretty vigorous boil in short time.

Also since I brew in the basement of the house, I shorten the time to heating up the water for the mash by starting off with hot water from the tap (takes about 10 or 15 minutes).

As for the safety issue whenever my heatsticks have gone bad, I found they triggered the circuit breaker immediately. For me the safety issue is not to be in a rush and pull the heatstick out of the water or the wort before unplugging.

20
General Homebrew Discussion / bjcp and belgian blond?
« on: March 23, 2012, 02:38:21 PM »
I am getting ready to print my labels for my nhc competion entries and I have a quandry:

I am entering a belgian blond and I cannot figure out exactly which category: Is it a 16a witbier (which I understand is a belgian version of a wheat beer)? A 16b Pale Ale (much too light)? or a 16e Belgian specialty?

Any guidance?

21
General Homebrew Discussion / Re: When is too late to top off?
« on: January 02, 2012, 09:48:48 AM »
If you want to add some more, do so after the fermentation is over and at bottling time. At least I bottle and to add the sugar, I normally dissolve the sugar in some water and then add it to the batch. Rarely have judges comment on oxidation.

22
General Homebrew Discussion / Re: White Castles and Beer
« on: December 25, 2011, 01:08:23 PM »
Yes, you can get onions, And they are called skyliners to be gotten at Skyline Chili.

23
General Homebrew Discussion / Re: White Castles and Beer
« on: December 23, 2011, 09:18:54 AM »
As a connoisseur of sliders, I must come to the defense White Castles.
Their sliders are excellant. Recent years have seen other restaurants attempt to replicate the slider without compare.
Their fries,
Their coffee (some of the finest in the land).

And where else can you see all walks of life including the rich coming together in the middle of the night.

And now serving beer. It is like dying and going to heaven.

24
All Grain Brewing / Re: Efficiency for no-sparge?
« on: December 22, 2011, 04:24:05 PM »
I realize that it has been a while since this thread developed but: What is the difference between no-sparge method as described in BYO and "Brew-in a-bag method made popular in Australia?

25
General Homebrew Discussion / alt vs. bock
« on: December 07, 2011, 05:27:37 PM »
Not having tasted a true altbier (to the best of my knowledge) but have tasted professionally made bocks and dopplebocks, I was wondering how the two styles compare, how do they contrast? But more in the areas of taste and malts and hops? Anyone have an opinion?

26
Commercial Beer Reviews / Re: Wild Blue (pic) Blueberry blue dog brewery
« on: December 06, 2011, 07:02:14 PM »
Several summers ago the family and I went camping at Tahquamenon Falls in Michigan which has a brewery on site. I had a blue ale there that they made. It was ok and I raved about it. That evening we stopped for supplies and the wife decided to treat me with Wild Blue  Blueberry ale. I about died and struggled to finish the six pack. When I got home I found out it was owned by AB. Haven't touched  the stuff since. I prefer my fruit beers to be more subtle.

27
Equipment and Software / Re: Electric Alternatives to turkey fryer.
« on: October 30, 2011, 08:22:23 AM »
Regarding safety issues e.g. being electricuted, I found that when I was using my first heatsticks and moisture was getting in, the short was immediately triggering the circuit breaker.

For me the more basic issue was forgetting to keep them immersed while in use. Pulling them out and watching them immediately fry, has kept from working in haste and not drinking too much homebrew.

Also in terms of heating up water in the basement, I get a headstart by using the hot water from the tap.

28
All Grain Brewing / long mash times
« on: July 31, 2011, 12:03:27 PM »
Other than not to mash for over 10-12 hours because it would lead to sour beers, I was wondering what would be the effect of mashing for say 3 hours.

The reason I ask is that occasionally like I had to leave the mash tun for about four hours (Today it was church and brunch with the family). I mashed in at 154 and returned to mash out at 150. For what it's worth I am brewing in this case a Blond Ale.

I was just wondering. I had done some searching but came up with no real answers.

29
General Homebrew Discussion / Re: AHA Conference Talk - Power Points
« on: July 10, 2011, 07:43:49 AM »
James Spencer's Basicbrewing.com's podcasts just released an audio of the entire keynote address.

30
All Grain Brewing / Re: Electric stove-top: how far can you go?
« on: May 25, 2011, 03:59:30 PM »
I would agree with the suggestion of a heatstick. Jim Spencer of Basicbrewing a year or two ago did a radio and a video podcast on them and came up with the idea (I believe in the video) that it would be great to use if your main source of heat is a stove.

Me. I just use two heatsticks and get my boil.

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