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 - majorvices

Pages: [1] 2 3 ... 518
1
Ingredients / Re: Belgian Chocolate
« on: Today at 06:02:48 PM »
I agree that Callebaut is probably the best Belgian chocolate you can get your hands on in the US. Chocosphere is where I get most of my chocolate fix satisfied, and I do think they have some Callebaut cocoa powder:

https://www.chocosphere.com/default/origin/nationality/belgium.html

As an aside, when I had my dark chocolate blog I would consistently get 10 times as many hits when I posted about some mediocre mass-market stuff like Godiva, compared to the really high-end single origin stuff from guys like Pralus and Amedei. You know your audience, so you should consider whether Godiva may be a better choice for name recognition's sake.

That is interesting feed back and I appreciate it. I'm not sure I want to go so gimmicky as to use a brand name. Just "Belgian" is enough for me, as long as it is factual. But of course most people are idgits (not a typo, direct from looney tunes) and what you post makes so many damn sense!

2
Ingredients / Re: Belgian Chocolate
« on: Today at 05:59:57 PM »
When I last put chocolate in my boil kettle, it took me an entire day to get my plate chiller clean. Flush, flush and re-flush with hot PBW. Chocolate is greasy and when melted will plate out on the first cold thing it touches. Beware.

Thanks for that feed back I am now rethinking this!

3
Ingredients / Re: Belgian Chocolate
« on: Today at 05:59:24 PM »
TBH, I find cocoa powder an inferior product. I don't understand what people see in it.

I plan on using it only in the BK at flame out and bumping up chocolate flavor with nibs.

4
General Homebrew Discussion / Re: Corny Beers
« on: Today at 08:34:55 AM »
I used corn in my Imperial Pils this year. Turned out pretty dang good. I'd have to look at percentage.

5
Ingredients / Re: Belgian Chocolate
« on: Today at 05:22:52 AM »
Ha! So, is that chocolate pretty good? Is there another one you would recommend that I could secure here in the US?
Callebaut is by far the best commercial Belgian chocolate. Côte d'Or is also quite good, but not as good als Callebaut. There is better, of course, but then you go into the realm of the "single origin" stuff. Very very expensive and silly to put into beer.

Alright, just what I was looking for. Thanks!

6
Ingredients / Re: Belgian Chocolate
« on: Today at 04:14:32 AM »
Ha! So, is that chocolate pretty good? Is there another one you would recommend that I could secure here in the US?

7
Ingredients / Re: Belgian Chocolate
« on: Today at 03:29:45 AM »
Couldn't you just use Callebaut nibs instead? http://www.callebaut.com/usen/products/cocoa-products/nibs

Plan is to use the nibs I can get cheaper from BSG. But I wanted to add some Belgian Chocolate to the whirl pool. In the business world we call this a "gimmick". ;)

8
Ingredients / Belgian Chocolate
« on: Today at 02:47:04 AM »
I am working up a recipe and I want to be able to say it has "Belgian Chocolate" in the beer. I found this: http://www.callebaut.com/usen/products/cocoa-products/cocoa-powder

I plan on finishing the beer off on cacao nibs but wanted to add some real "Belgian chocolate" to the whirlpool.

Does anyone have any recommendations? I think a powder would be easiest to use.

9
Yeast and Fermentation / Re: Lager Fermentations
« on: August 30, 2015, 06:40:53 AM »
You will need more than a "couple of teaspoons" .... pitch 1/4 to 1/2 of it. You were probably talking to the cellarman, not the brewer. ;)

10
Ingredients / Re: Brand new brew guy needs advice
« on: August 30, 2015, 06:38:21 AM »
So if we are talking wheat berries understand they will have to be mashed with some 2 row or pilsner malt. Not a difficult process but you wouldn't want to add them without mashing them.

Here's a great place to start - www.howtobrew.com

11
Ingredients / Re: Brand new brew guy needs advice
« on: August 29, 2015, 06:14:09 AM »
Totally agree with the above. For your first batch you will want to keep it as simple as possible. I'd even recommend going to a good homebrew shop and getting a kit with instructions. Use a good dried brewers yeast such as US05. I have no idea what "yeast berries" are (did you mean wheat berries?) but if you are thinking on using a bread yeast for fermentation you are starting off down the wrong path. You want a brewers yeast, and the one I mentioned (Fermentis US05) is probably the best one to start with. Good luck, have fun and let us know what you decide and how it turns out.

12
Ingredients / Re: hop balance for 'kolsch' style
« on: August 28, 2015, 05:34:07 AM »
With Amarillo you are brewing a pale ale, not a kolsch.

13
All Grain Brewing / Re: Momentary Lapse of Reason...
« on: August 27, 2015, 03:16:37 PM »
You can certainly squirt it with star san if it makes you feel better but it  it pointless. It's sanitary. So are plastic zip lock style bags. Really, beer infection can happen from wild organisms in the air, but mostly it will come from grain dust or a spot you miss cleaning over and over again that allows actual beer spoiling microorganisms a chance to set in and grow. And beer spoiling microorganisms are not on foil., or in bottled water.

It's like, years ago, I remember someone worried about their beer getting infected because they had a cold. I try to explain to them that beer can't catch a cold. But not sure if that really sunk in or not. ;)

14
That was a neat survey, thanks for sharing!

15
All Grain Brewing / Re: Rosewater?
« on: August 26, 2015, 01:51:57 PM »
I played around with rose hips, rose water, rose petals. Did not like the results. Think potpourri.
Its hard to get it subtle enough for sure and even then its probably not for everyone, but I believe it can be done. Like kefir lime leaves IMO in that it can be perfumy if a very close threshold is passed.

I don't doubt you are right.

Pages: [1] 2 3 ... 518