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Messages - majorvices

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5026
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.

5027
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.

5028
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.

5029
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.

5030
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.

5031
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.

5032
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.

5033
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. ;)

5034
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. ;)

5035
Beer Recipes / Recipe help please
« on: July 20, 2012, 10:09:07 AM »
I have had only ever had commercial beers made with the hop. Never had one that I liked. You'd think if it was crop dependent I would have found one I liked. OTOH I have stopped trying those beers now. ;)

5036
Kegging and Bottling / Forced Carbonation Problem (Beer won't carb)
« on: July 20, 2012, 06:06:29 AM »
How much head space do you have? Co2 will not dissolve into solution without head space. If you have a very small amount of head space it will take longer for it to carb. The more head space you have, the faster it will carb. If you think you don't have enough head space pour out a pint or two.

5037
Beer Recipes / Recipe help please
« on: July 20, 2012, 05:24:52 AM »
I haven't used them either, 'cause the suck!

5038
The Pub / "Homebrewers" (insert eyeroll)
« on: July 20, 2012, 05:22:18 AM »
I cannot believe some opinionated barfly has caused a thread to go on this long.

Whiskey Tango Foxtrot?  Who gives a s***?

I knew the "Homebrewers (insert eyeroll) tag would catch some attention. :P

5039
Going Pro / OK, we DID it!
« on: July 20, 2012, 05:18:21 AM »
Thanks guys, it's pretty exciting, that's for sure........

Now on to the REAL questions..........

Of course all our friends (both brewing and non-brewing) have been quite supportive, as they've always gotten the fruits of our hobby.  Now, I'll be asking them to pay for that privilege, and I wonder if they REALLY like our beer, or they just liked the PRICE of our beer.  LOL.

When we first got started I called on my friends to PACK places when we had events or launched a new beer or had a tap take over. Once we hit a pizza place so hard that we had a line waiting out side to get in and 20+ people sitting at one large table and every table packed (the owner of the restaurant immediately put another permanent tap on for us after that and personally shook my hand, we made him a s*** load of money that night.) Now I don't need to call on friends, we are having a beer dinner at a local "fancy" restaurant next Thursday and it has sold out on its own, but in the beginning friends really helped to make a statement - and our beer is usually one of the most expensive on the menu and they still bought it and I never heard a complaint (well, not much).

5040
Beer Recipes / Recipe help please
« on: July 19, 2012, 09:19:20 PM »
FWIW I hate summit hops. I have never had a beer made with them that I could enjoy. Total personal preference. I know folks who love them.

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