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 ... 422 423 [424] 425 426 ... 498
6346
Beer Recipes / Re: brewing light beer
« on: August 08, 2010, 08:40:53 AM »
Lots of great beers you can brew. The one thing you will need to be aware of is that lighter colored brews are going to need very soft water and very strict managing of the pH for them to really shine. You will also need a good pitch of yeast (unless using dry yeast). See the pitching calc at www.mrmalty.com to get an idea what size you need for Ale, "Hybrid" or lager.

Here's a few of my light recipes.



Alabama Shine
OG 1.048
IBU ~37
12 Gallons

15 lbs Pilsner Malt
5 lbs Yellow Corn Grits (you can sub flaked maize)

1 oz Magnum (14aa) 60 min
1oz Liberty (4 aa) 20 min
1oz Liberty (4aa) 10 min

Lager (S-189) for CAP or Ale yeast (US-05) for Cream Ale

Mash in at 150-152 for 60 min, 90 min boil.

For lager ferment at 48 degrees for Cream Ale ferment at 58

Lager 2-4 weeks.


_____________________________


Solace (Helles)
OG 1.050
IBU approx 22
6 gallons

10lbs German Pils
1lb German Munich (Weyermann Type I)

10 grams German Magnum (14.9aa) @ 60
.5 oz Hallertauer Hersbrucker (3aa) 30 min
.25 oz Hallertauer Hersbrucker (3aa) flame out

Wyeast 2124 Bohemian Lager yeast (or whatever)

Mash in @ 152 for 60 min. Mash out @ 165 if that's your thing. 90 min. boil. Cool to 44 degrees and pitch yeast. Ferment at 48-50 raising temp to 52 after 5-10 days. Raise temp to 56-58 near end to insure attenuation. After fermentation has ceased hold at 56-58 for a few days before tranferrring to 2ndary and crash cooling. Lager at 32 degrees for 2-4weeks.

___________________________



Kolsch

12 Gallons
OG 1.050-1.052
IBU 23

20lbs German Pils
2.75lbs Wheat Malt

.75oz Magnum (14.9) 60 min
1oz Mittlefruh (3) 30 min
.5oz Mittlefruh (3) 10 min

WLP029 Starter or slurry (I make a 2.5 liter stirred starter or slurry from a previous batch. be sure to pitch enough yeast)

Boil 90 minutes to alleviate concerns about DMS

Aerate and pitch at 56 degrees. Ferment 58-60 for 3 days and then let rise to 62-64 until finished.


6347
Meh, I'll drink a "BMC" from time to time. But I have to be really thirsty to actually enjoy one. I do not like Light beers and generally won't drink them unless I am offered one by a host. If Light Beers are our "roots" something went terribly wrong.

Lets also keep in mind that the Standard American lager is a direct result of the most unfortunate and terrible civil experiment in our nation's history. Really, not a lot to be proud there. Call it "quality" beer if you like, it is basically a "barley-pop" and is made with the same kind of "craft process" as American Cheese and White bread. IMO these types of bland, industrially-processed foods are not really something to be proud about. Food in general is much better tasting and is much better for you when it is locally produced.

6348
Beer Recipes / Re: shooting for a Pete's Wicked ale clone
« on: August 07, 2010, 05:32:32 AM »
I really have no idea and I haven't had a Pete's Wicked anything in years. Do they still make that stuff?

6349
Beer Recipes / Re: suggestions for recipes with cinnamon
« on: August 07, 2010, 05:30:53 AM »
There's a recipe I posted in this thread that uses cinnamon in a Christmas beer.

6350
Ingredients / Re: I'm thinking about a tobacco RIS... any thoughts?
« on: August 07, 2010, 05:04:44 AM »
Just take a big ol' chaw and spit in the secondary for a half hour.

6351
The Pub / Re: The Demise of TechTalk
« on: August 06, 2010, 02:04:06 PM »
The only other thing I will say about this debate, (except possibly something else at a later date to make fun of it) is: I understand people becoming attached to something and then being disappointed when it appears to be going away. It is a shame to me that so many people that could becomes a valuable part of a community would slough off the opportunity because of a case of sour grapes. It is obvious to me that TechTalk is long in the tooth. Most of the criticisms directed at this forum are simply not validated and show that people are willingly refusing to give it a shot.

I sincerely welcome those who give it a try. Those who decide against joining - it is a shame we won't get to know you. I have actually befriended and even met in person so many people across the country (and locally) from this and other forums that it absolutely amazes me. I have also had the opportunity to exchange some truly amazing beer. This forum is truly a very powerful learning and sharing tool.

6352
The Pub / Re: The Demise of TechTalk
« on: August 06, 2010, 11:53:22 AM »
I just thought I would mention that, A) I am a serious brewer and B) I have no life. I am opening a brewery for crying out loud so the answer is obvious for both questions.  :P

I would also like to point out that people who feel the need to cry like my granny did when she found out they were changing the format of TV Guide probably have pretty sorry lives as well.  ::)  ;D Just kidding. Keep yer britches on now.

6353
The Pub / Re: The Demise of TechTalk
« on: August 06, 2010, 08:33:03 AM »
First off, Dan. welcome to the forum!  :) I read all the posts over at Tech Talk and there has been a LOT of slamming the new AHA forum. Surely you can handle a little slamming back, right?

Seriously - everyone should just give it a TRY. 1 or two posts complaining about it is not going to cut. Try and USE the forum and then see what you thing. Way, way too many snap judgemnets going on here and way too many opinions based on projections than actual fact.

6354
Yeast and Fermentation / Re: Weird citrus smell
« on: August 06, 2010, 06:16:48 AM »
Is this the first time you have used this yeast?

6355
Yeast and Fermentation / Re: Air leak in conical
« on: August 06, 2010, 06:15:33 AM »
Pin hole leaks really are nothing to worry about. The beer is off gassing all during primary fermentation and for at least several days after fermentation has stopped. I don't even use airlocks on my carboys until after fermentation has stopped, just foil over the opening. An dI have no problems. On my 42 gallon Blichmann conical  I have a tube coming off with some cotton taped to the tube and I have left it sit for a week after fermentation and the head space was still filled with Co2.

So, no worries IMO. Just don't age the beer in the conical and you will be fine.

6356
The Pub / Re: The Demise of TechTalk
« on: August 05, 2010, 07:20:23 PM »
Why?  Because it only comes once a day?  Because posters actually have to write a thoughtful post instead of adding a comment?  I understand the immediacy of the Forum, but for some of us a polite email format is easier.
I hope I don't get ostricized for this post.  I just want to understand.

Well - sure. Once a day? I don't have time to sit down and read techtalk for an hour every morning. I;d rather come in and get bits and bobs of information. And there is no order at all. Just random posts and responses. I'm sure once you get used to it you enjoy reading it. But it looks JUST LIKE the Government text boards my dad used to use back in 1986. I'm surprised it has lastes as long as it has. Its disjoined, confusing and rambling. I'm sure there is a lot of good information in there but you really have to read the whole thing to find it. The forum is 1000Xs better at disseminating information. And, quite frankly, the people who are complaining the most over there haven't even bothered giving this format a try. One guys said "he looked at it but didn't like it."  ::)  Kudos, to you sir, for being one of the few.

6357
General Homebrew Discussion / Re: Old Style Bavarian Lager
« on: August 05, 2010, 09:22:52 AM »
I have heard people say that "dark beers" give them head aches, but I always chalked that up to inexperience and/or a psychosomatic explanation.  ;) I suppose it is possible that the higher ester (or more likely, fusel) levels in ales could trigger a migraine. That would be the most likely explanation.

I have also heard people say that draft beer gives them headaches and bottled beer doesn't. And there is absolutely no logical explanation behind that... unless it is that they DRINK more when they aren't counting the bottles.

Bottom line, beer can cause headaches. Especially when consumed in large quantities. The worse hangovers I ever get are, without question, from Belgians. Hoppy beers seem to give me more hangovers as well. I can drink bourbon all night long and never get a hangover (though I may feel sluggish).

I once heard Mr. Jackson say that the more complex the beer, the worse hangover it gave him. And he chalked it up to there bering more chemicals creating the flavors in the more flavorful beer. That makes sense to me.

6358
Beer Recipes / Re: Christmas beer recipe for friends
« on: August 05, 2010, 07:47:38 AM »
The Candi Sugar is a little complicated and I don't remember exactly how to make it but there is a great chapter in Randy Mosher's book "Radical Brewing" that describes how to make it. You have have to basically super heat it and let it cool (I made rock candi, you can make syrup.) Honestly I took terrible notes when I made it so I doubt I can completely duplicate it again. But I can tell you it tasted very similar to Brachs Cinnamon candy. You probably could skip it and just add regular Candi Syrup. Hard to say how much the cin. candy really imparted on the beer.

Speaking of Mosher's book, that is where I found inspiration for the above recipe IIRC. Lots of great ideas in that book.

Last year I made a Saison Noir spiced with ginger and that one was really nice too and much easier to make. I will warn you with the Cherry Dubbel it was a difficult brew with lots of steps. If you are interested in the Saison Noir I can post that recipe as well.

6359
Beer Recipes / Re: Christmas beer recipe for friends
« on: August 05, 2010, 06:47:39 AM »
The CaraVienne and CaraMunich give it a nice body. But don't get me wrong, its not a heavy sipper by any means. Its a nice, as they say in Belgium "digestible" beer. You can drink the entire bottle yourself without any qualms.

It does take about 6 months to mature though. And the cherries can be a bit of a PITA when transferring.

6360
Beer Recipes / Re: Christmas beer recipe for friends
« on: August 05, 2010, 06:00:06 AM »
I perosnally never enjoyed the Old Fezziwig much. Great name though!!

Pages: 1 ... 422 423 [424] 425 426 ... 498