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Messages - Thirsty_Monk

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61
Beer Recipes / Re: Thoughts on a baltic porter
« on: August 14, 2015, 04:39:24 PM »
Just a thought. Baltic Porter is neither roasty or hoppy. You can use fair amount of dark Munich in there.

Happy brewing.

62
Commercial Beer Reviews / Re: Lazy Monk Brewing
« on: August 13, 2015, 06:29:17 PM »

Excellent review.

Someday, someday we will get there.
I am not that far.

63
Commercial Beer Reviews / Re: Lazy Monk Brewing
« on: August 13, 2015, 06:20:24 PM »

My wife and I were finally able to stop by Lazy Monk Brewery a couple of weeks ago. The beer was amazing, and the brewer was a nice guy as well.  ;)

The highlight for me was the Bohemian Dark Lager. I had been waiting to sample this dark concoction for a few years. It did not disappoint. Malty, some toffee and cocoa notes, and did I say malty? Just the right body, and smooth. Brought a four pack of tall boys home, and drank them Too quickly. On tap I got a slight roasty note, but did not get that in the can. Overall, this is my ideal beer.

My wife's favorite was the Pilsner. Nice and hoppy with a good bite at the end. Fantastic.

I also had the Maibock, and loved the malt profile. Wish I didn't have to drive a few hours after the visit so I could down a liter of this.

Leos was kind enough to give me a taster of the Bier de Garde, and the Keller pivo. Some nice spicey notes, and a full body on the Bier de Gatde. I could drink a lot of this in the lovely Wisonsin summer. Loved the aroma on the Keller.

I cannot wait for the new location. It looks like it going to be a mighty nice place. I am going to stop by as often as possible. Hopefully we will get the cabin in Minnesota fixed up, so that this becomes a yearly stop.

Lastly, I got to meet one of my brewing heroes. It was so much fun to visit the brewery, and I got a nice little tour of the brewing setup as well. It was great getting to meet Leos, and there is nothing like a good conversation with a good beer. A wonderful time. I look forward to the next visit.

Kyle,

It was great to meet you. Let me know when you are around next time.

Keep on brewing.

64
The Pub / Re: Devil's Backbone Vienna
« on: August 11, 2015, 02:46:31 PM »
Most craft breweries (2000BBL+) breweries use 2 row as a base. Then they try to doctor it up with caramel malt.

65
The Pub / Re: Retirement
« on: August 11, 2015, 02:42:39 PM »
Now let me tell you about Wisconsin. 6 month winter then hot in summer and road construction. I think this is a great place to retire.

66
Beer Travel / Re: Munich, Salzburg, and Prague
« on: July 29, 2015, 07:45:14 PM »
If you can, do not miss Ragensburg. Spiral and Knitzinger brewery. In Prague you have to visit U Flaku. Have fun.

67
The Pub / Re: Hangin at Yellowhammer
« on: July 28, 2015, 06:14:27 PM »

Keith, you dont look like your beers taste. Just sayin

I realize now I need a hair cut. And a shave.

Nice to meet you Tommy!
Rule #1:Pro brewers must have beards.
Rule #2:If you have time to get a haircut, you ain't workin' hard enough.
How true.

68
Ingredients / Re: Flaked oats in IPA
« on: July 28, 2015, 06:12:34 PM »

For once in my life, I pretty much agree with Lewis.  I have never found oats to give me the purported body and foam that others report.  I seem to get thin, astringent beer when I use them.

Once I made a Scottish ale without specialty malts. This resulted in blond beer with 5% flaked oats. Result was more body. I did not detect any negative effects. And let me tell you. People LOVED it. All 15 BBLs of it.

May be this is due flake barley brand or pH of mash.

69
Going Pro / Re: Starting homebrew supply company
« on: July 25, 2015, 06:29:08 PM »
You would usually go thru supply house. Lager manufacturers do not want to deal with individuals.

70
Beer Recipes / Re: Czech Dark Lager
« on: July 21, 2015, 05:12:50 PM »

Ended up going with about 54% Pils, 34% Dark Munich, 10% Caramunich III, and 2% carafa III.

Just tapped it a couple days ago and its very smooth and malty rich. The color is a little light probably because I didn't add the carafa til the last 10 min of the mash? Its more of a dark reddish brown than the black reddish hue is was going for but I can correct that next time.

Sounds tasty! I'm planning on stopping at Thirsty Monk's to drink his dark larger next week. Something I've been wanting to do for a long time.
I compared his to mine and it has a bit more roast flavor and darker than mine. Very good beer just like all his others.

You are correct. Challenge is to have it dark enough without the roasty notes. Glad it turned out great.

71
Beer Recipes / Re: Czech Dark Lager
« on: July 21, 2015, 05:09:27 PM »

Ended up going with about 54% Pils, 34% Dark Munich, 10% Caramunich III, and 2% carafa III.

Just tapped it a couple days ago and its very smooth and malty rich. The color is a little light probably because I didn't add the carafa til the last 10 min of the mash? Its more of a dark reddish brown than the black reddish hue is was going for but I can correct that next time.

Sounds tasty! I'm planning on stopping at Thirsty Monk's to drink his dark larger next week. Something I've been wanting to do for a long time.

Let me know when are you going to be around. I would like to meet you and show you around.

72
The Pub / Re: Growler Fills
« on: July 17, 2015, 04:47:23 PM »
We sell growlers for $9. Tax included. $4 bottle deposit.

73
The Pub / Re: Hangin at Yellowhammer
« on: July 12, 2015, 06:16:45 PM »
Looking good.

74
Ingredients / Re: Flaked oats in IPA
« on: July 10, 2015, 12:08:14 PM »


May be flaked barley is a better option. Use about 8-10%.

Can I ask why you would suggest barley instead of oats? What would be the differences to expect?
It will still gives you body but less silky. But that is just my opinion. Keep on brewing.
I tried flaked barley in an APA and will never use it again in a pale beer. I get a raw, grassy flavor from it that I just didn't care for.
I did not have that experience. I used it in pale English beer about 5 SRM.

75
Ingredients / Re: Flaked oats in IPA
« on: July 08, 2015, 04:06:00 PM »

May be flaked barley is a better option. Use about 8-10%.

Can I ask why you would suggest barley instead of oats? What would be the differences to expect?
It will still gives you body but less silky. But that is just my opinion. Keep on brewing.

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