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Messages - majorvices

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Cool beans! Does he have access to all the hops you use? I guess on a 1 bbl system you could buy them on the homebrew scale.

Ingredients / Rauch Malt vs Heavy Toast Oak
« on: July 24, 2012, 06:42:02 AM »
Better than the Grand Master judge who said mine "tastes bacony".  Uh, you know bacon is smoked, right?

I do a beer every year smoked over apple wood and always get the same comments from people. Yeah, "bacony" .... that's a good thing. :)

Beer Travel / Tips for a family trip to the Jersey Shore
« on: July 24, 2012, 06:40:01 AM »
I'd stop PA and buy a couple cases of Troeggs and then you will be all set for the beach. :) Their Dream Weaver HefeWeizen is extremely delicious as is their Sunshine pils. And, of course, make sure you pick up a case of Troeggenator too.

Then, instead of hading to Jersey, fly south to the Gulf. I grew up going to the beach on the Atlantic, but the Gulf is soooo much nicer. Sugar sands, less crowded, cotton candy sunsets.

The Pub / Running - What have I gotten myself into?
« on: July 23, 2012, 06:48:42 AM »
Depending how over weight you are, you probably can do it but be careful. A one month lead time from couch to 5K on an out of shape and over weight person could be dangerous.

The Pub / Running - What have I gotten myself into?
« on: July 22, 2012, 06:46:32 PM »
Don't do it. Or walk it.

Ingredients / Rauch Malt vs Heavy Toast Oak
« on: July 22, 2012, 11:00:00 AM »
Sure, I'll most certainly be here. I'll PM you my cell.

Ingredients / Rauch Malt vs Heavy Toast Oak
« on: July 22, 2012, 07:19:26 AM »
I'd go at least 5%. It may also depend on what malt you buy and how fresh it is. I have heard reports of people using larger percentages than that and getting a very muted smoke character. Personally, I always smoke my own malt.

Commercial Beer Reviews / Founders Reds Rye PA
« on: July 21, 2012, 03:14:53 PM »
I haven't had it but I will look for it next time I am at the beer store. Founders makes some terrific stuff.

Beer Recipes / Re: Dark Ale - My first recipe
« on: July 21, 2012, 11:27:20 AM »
Well, I see your point but as slickdaddy420 is fairly new to brewing why not use an extract which has done all the work for you grist-wise? An opportunity to concentrate on consistency and quality and have great beer at the same time.

Well, for one thing would have a hard time duplicating it on an all grain level. For another the dark LME finishes notoriously high. Not saying he shouldn't go ahead and brew with it since he bought it but I would encourage him to move toward a pale DME base on next batch and use specialty malts for color and flavor.

Ingredients / Rauch Malt vs Heavy Toast Oak
« on: July 21, 2012, 07:50:31 AM »
You won't get smoke character from oak, even heavy toasted oak .... unless you put some on the smoker.

Beer Recipes / Dark Ale - My first recipe
« on: July 21, 2012, 06:33:43 AM »
I have to disagree here with Euge. Most recipes start with a grist of a pale 2 row. Even an Irish stout is predominantly pale malt with a small addition of color grains and adjuncts (roasted barley and flaked barley) added in. The only exception to that rule is beers that start with a base of Vienna or Munich, but even here, these malts are not "dark" and even in the case of Munich most brewers add in a little pils to help out with the low diastatic power of the malt.

So if the ultimate goal is to eventually move to fashioning your own all grain recipes, why start with a dark or amber extract in which the wort is already made for you? You may as well not use any specialty malts in that case because the specialty malts were already added to the original wort. As I mentioned before, you could be compounding malts and too much of a particular specialty malt (like crystal) can throw a beer out of whack.

Since you already bought the extracts, you may as well go ahead and use them with the caveat that on your next beer you progress to formulating your recipes with a base of pale extract (preferably dry) and build your recipe around that base.

Also, be aware, as was mentioned above, that the dark extracts have a tendency to finish on the high side. I personally do not like "sweet" beers, you may sub in a little sugar to help dry the beer out. Sugar is near 100% fermentable and when substituted for malt will dry the beer out. I'd say no more than 5% in your case.

Beer Recipes / Dark Ale - My first recipe
« on: July 20, 2012, 08:16:59 PM »
What garc said. The dry stays fresher longer and tends to actually be lighter in color. The liquid tends to get oxidized easier, which both darkens and stales it quicker.

Beer Recipes / Recipe help please
« on: July 20, 2012, 03:54:47 PM »
Gubna is the primary one I detest with Summit. That new Deviant Dale's is another - if it doesn't have summit in that beer that someone stuck their (censored) in it. Nasty!

I'm not a huge fan of the Oskar Blues beers anyway, but the Gubna is truly wretchable in my book. BLECK!!!!

If Green Flash IPA has summit in it it is very restrained because I taste centennial mostly in that one, maybe amarillo, too.

Beer Recipes / Dark Ale - My first recipe
« on: July 20, 2012, 12:49:54 PM »
First thing I would recommend when making extract recipes is to get light dry malt extract as your base. On dark and amber extracts you have no idea what the original brewer added to make the wort, could have been crystal malt or munich or vienna or who the hell knows what. So, to have control over the process you need to add your own specialty malts.

I be willing to bet the dark and amber extracts have plenty oif crystal malt in them already, and since extract beers tend to be on the sweeter side, I'd recommend to ditch the crystal malt.

You also may want to rethink dry hopping with cascades. I don't think you need a dry hop on a malty beer like what it looks like you are going for.

Now, I bet you are sorry you asked. ;)

Going Pro / OK, we DID it!
« on: July 20, 2012, 11:20:47 AM »
well, at least you wont have to have a lot of friends. ;)

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