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Messages - Thirsty_Monk

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31
Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 06:18:54 AM »

Anyone care to critique this grain bill for a munich dunkel?  5.5 gal, OG 1055.

4 lbs 8.0 oz   Munich I (Weyermann) (7.1 SRM)   Grain   1   39.6 %
4 lbs 8.0 oz   Munich II (Weyermann) (8.5 SRM)   Grain   2   39.6 %
1 lbs 8.0 oz   Vienna Malt (Weyermann) (3.0 SRM)   Grain   3   13.2 %
6.0 oz   Carafa Special III (Weyermann) (525.0 SRM)   Grain   4   3.3 %
4.0 oz   Caramunich II (Weyermann) (63.0 SRM)   Grain   5   2.2 %
4.0 oz   Melanoiden Malt (25.0 SRM)

Planning on a single decoction at mashout.
Should I go with all munich II?
Only small amount of Cara so its not too sweet.  Maybe remove altogether?
Thought I'd add melanoiden since it won't be an authentic triple decoction.  Thoughts?

If you want to mix Munich I and Munich II that is fine. I would skip Vienna all together. You should not have more then 2% of Carafa Special in there. I use 1%. Also skip caramunich II. With 2.2% it does not do anything.

Good luck.

32
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 03, 2015, 07:30:32 PM »



I also don't think there's anything wrong with using sinamar, in principle (though I've never used it).  It's made from malted barley so it's no different than malt extract as far as where it comes from.

Word of caution. Too much sinemar will give you ash flavor.

I wouldn't plan on using it as the only source of color.  I would use 2-4oz. of chocolate and 6-8oz carafa special II.  Maybe just as a color adjustment.  I used 12oz carafa special II in my black IPA and it was too roasty. 

I'm drinking Stone Sublimely Self-Righteous and there's practically no roast. None in the aroma and just a hint in the background that blends with the hops.  I'm definitely cutting back on the roast next time as it clashed with the C hops and seemed like an American Stout.

I like to keep dark malts under 5%. Chocolate and pail chocolate is a fine compliment to Carafa Spetzial II.

33

I dug up a picture of my last Irish Red, which I made with 100% Best Malz Red X at an OG about 1.050. I pitched Wyeaat 1084 for the Irishness
I would vote for red x too

34
Beer Recipes / Re: Thoughts on Black IPA recipe
« on: March 03, 2015, 05:41:30 PM »

I also don't think there's anything wrong with using sinamar, in principle (though I've never used it).  It's made from malted barley so it's no different than malt extract as far as where it comes from.

Word of caution. Too much sinemar will give you ash flavor.

35
Beer Travel / Re: Newport Hofbrauhaus
« on: March 03, 2015, 07:59:49 AM »

Exactlu, but it is responsible service. At least that's the argument they can make if there is ever an issue

And what is stopping me that my DD will buy my couple more without server seeing that I am drunk?

36
Talking about overpricing. Chili's at O'hare airport. Two bowls of soup and two 16 oz beers (not even SA) $44.

No more love for them ether.

37
General Homebrew Discussion / Re: When is a lager an ale
« on: March 03, 2015, 07:42:29 AM »
I think that debate ale vs lager is about nothing. Who cares. Make a good beer.

The same yeast will behave different in different fermenters (open and shallow vs tall and closed) as well as different temperature and pitching rate.

Learn your yeast well and use it to your advantage.

So if you ferment your Boston Lager with ale yeast clean and you like it, good for you. If you want to let it sit on yeast in fridge for another two weeks, go for it. Just make good beer and be happy.

Just my 2 cents to it.

38
There is still a hope. Good to hear.

40

In my area, chain restaurants are more than guilty of selling craft beer at absurd prices. (Wife recently paid $7.50 for a bottle of Dogfish 60 minute.  >:( )

The mom and pop restaurants seem to be much better, usually in the $4-$5ish range, depending on the beer.. The local brewpub also sells their beer for about that much.

Moral of the story: We don't eat at chains when we can help it.

This could be because chain restaurants are in food business and beer is just add on.

41
General Homebrew Discussion / Re: When is a lager an ale
« on: March 01, 2015, 05:10:11 PM »
Ale grist fermented with lager yeast.

42

I read that yesterday, but I decided not to share. The headline is click bait for a shallow argument.

Only thing I will agree with is that beers are too expensive. It's not just craft beer, the "crafty" brands sell for about the same premium. I'm tired of $6-7 pints personally. Worse is when a bar doesn't list that a beer is a small pour. Pints are standard, beers sold smaller need to be listed.

Come to my taproom. 0.5 liter is $4 and that include a sales tax. Still too expensive?

43
Going Pro / Re: The most expensive ingredient in beer...
« on: February 23, 2015, 07:35:47 AM »
Lies, damn lies and statistics. Twist the number as it sounds good.

You should not pay sales taxes on raw material because it will get transform into a new product. Sales tax is paid only at the final sale point.

Cost of your beer can be calculated multiple ways for this statistical discoveries. Is it just raw material? RM+ labor? RM + Labor + utilities and rent? How about amortization on equipment?

So all these percentage numbers should be taken only as educated question.

44
Equipment and Software / Re: The Zymatic has landed!
« on: February 19, 2015, 06:08:06 PM »
I saw a few videos on their web site. It does look interesting I have to agree.

Good luck.

45
Equipment and Software / Re: The Zymatic has landed!
« on: February 19, 2015, 05:38:35 PM »

Turns out wifi is required to use it.  That means I'll be brewing in the house, not the garage.  Also, you need to build recipes using their online software and then d/l them to the Zymatic.  It's VERY different than what I'm used to.
We need to be all connected. No more batch sparge Denny.

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