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Messages - majorvices

Pages: 1 ... 270 271 [272] 273 274 ... 578
4066
General Homebrew Discussion / Re: Raisins in a Dubbel
« on: March 18, 2013, 09:44:44 AM »
Just keep stirring!  I like to use raisins later in the process.  After the beer is fermented, toss some raisins in a red hot wok and caramelize them.  Deglaze with some of the beer, then toss it all in a secondary and rack the beer on top.
Damn Denny, you have me sold. Think this might be my next brew.

Works really well with dates and figs, too.

My keg of dubbel is coming to an end and I have some dried figs in the fridge...

What quantity of figs would you recommend for 5 gallons?

1/2-1 lb.  Depends on how prominent you want it.

per 5 gallons?

4067
Yeast and Fermentation / Re: Fermentation profile
« on: March 18, 2013, 09:40:13 AM »
Most of the fusels are generated in the first 48 hours of fermentation so you want to keep that time period on the cooler side. I start many of my ale fermentations in the los 60s (some even in mid to high 50s depending on strain). Then, after about 72 hours I generally let the temp raise into high 60s/low 70s to finish out.

4068
Ingredients / dubbel with rye
« on: March 18, 2013, 04:36:02 AM »
I'd say anywhere from 15-50%. You could approach it like a roggenbier at stubble strength/hopping rates and yeast.

4069
Ingredients / What's the strangest ingredient you've ever used?
« on: March 18, 2013, 04:34:04 AM »
When I was a kid living in central Kentucky, maybe 1965 or so, I pulled up a huge sassafras root by the side of the road.  A couple years ago, almost 50 years later, I put some of this, which is pretty much petrified at his point, into a club project beer.  It is cool that the aroma still comes through.

You might not want to drink that.  Google "toxicity of sassafras"

http://www.drugs.com/npp/sassafras.html

Of course it's too late now, but I knew of the counter-indications.  There was no vomiting, stupor, lowering of body temperature, exhaustion, tachycardia, spasm, hallucinations, paralysis and collapse.

Awe shucks! ;)

4070
Ingredients / What's the strangest ingredient you've ever used?
« on: March 17, 2013, 03:28:04 PM »
I used saffron in the BYO Midas Touch clone and I think it is a nice beer - one of the favored taps when folks come over to visit, although it's taking awhile to kill the keg.

LOL! I didn't care much for Midas Touch so there you go!

4071
Ingredients / dubbel with rye
« on: March 17, 2013, 03:26:35 PM »
I don't see why not! I recommend using the Belgian dark Candi syrup with it though, for sure! I think rye may make an outstanding dubbel.

4072
General Homebrew Discussion / Carbonation
« on: March 17, 2013, 02:22:20 PM »
On high gravity and especially high gravity heavy hopped beers you are always better off adding half a packet of dried yeast just to be sure. The yeast will not always respond as well on a natural conditioned beer after a high gravity ferment.

If you still don't get any carb in the next few days you can rehydrate a pack, take an eye dropper and crack open each one, add a little yeast and reseal. You should get carbonation then assuming you mixed the priming sugar up well.

4073
Ingredients / What's the strangest ingredient you've ever used?
« on: March 17, 2013, 02:18:53 PM »
i tried saffron and did not care for the results. have been toying around w.hibiscus.

4074
Going Pro / blending beers
« on: March 17, 2013, 08:04:02 AM »
Blending is an art unto itself, one I am completely incompetent about thus far. We recently hired a guy with an enology degree and I am hoping to learn some blending techniques from him.

4075
Ingredients / What's the strangest ingredient you've ever used?
« on: March 16, 2013, 01:11:40 PM »
Marshmallows and graham crackers in the mash and chocolate in the boil: s'mores beer. :)

Did the marshmallows and graham cracker flavor come through in the finished beer?

This is how I know yer getting old, you don't remember this from years ago over at at B3 forum. You berated me for it At the time. ;)

Nah, I ended up dumping it due to a weird salt flavor probably from crackers.

4076
Going Pro / Portable Bottling Trailer
« on: March 16, 2013, 01:08:59 PM »
I'm not doing a damn thing until I see it run at another brewery. I have no contract, don't intend to have one.

4077
Going Pro / Portable Bottling Trailer
« on: March 16, 2013, 12:04:25 PM »
Yep.

4078
All Grain Brewing / Different color from keg to carboy
« on: March 16, 2013, 06:27:40 AM »
Trying to understand why you are going from a keg first then to a carboy, unless you are talking about the keg being you kettle? If you are looking at a clear glass carboy with 5 gallons of beer the color is going to be different than your pint glass or hydrometer flask or sight glass or whatever simply because the amount of light that has to pass through the total volume of beer. A 5 gallon carboy is not indicative of the color of the finished beer in your glass.

4079
Going Pro / Portable Bottling Trailer
« on: March 16, 2013, 06:07:20 AM »
We have a local group who is putting together a mobile bottling unit right now. Should be available in a matter of weeksd. We are no where near label approval yet but as soon as we are they will role up and we will be producing 4 or 6 packs. I'll have more infor (and photos) then.

4080
Ingredients / What's the strangest ingredient you've ever used?
« on: March 16, 2013, 06:01:57 AM »
Marshmallows and graham crackers in the mash and chocolate in the boil: s'mores beer. :)

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