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Messages - dannyjed

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1
General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 12, 2014, 05:27:25 AM »
I plan on brewing my second sour of the season, an Oud Bruin.

2
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 09, 2014, 04:41:43 AM »
I brewed a Brown Porter(1.050) and used Wyeast 1728. I can't remember the last time I made a Porter under 1.060.

I'm curious to know why you chose to go lower.  Personally, I get tired of over the top OG/ABV/IBU etc etc etc. A well-made 1.050 beer could be most enjoyable, but it seems like you're bucking the trend.
Same reason here.

3
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 04:53:29 PM »
I brewed a Brown Porter(1.050) and used Wyeast 1728. I can't remember the last time I made a Porter under 1.060.

4
Brewing a BoPils tomorrow. First lager in almost 2 years - new lager fridge !  1.050 OG / 40 IBU.  Weyermann BoPils and plenty of Saaz. Go figure.
So when it's ready, the weather will be warmer...enjoy.

5
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 03:31:11 PM »
Out of curiosity, if it is glorious now why not just bottle it and start drinking it?  You can save some to see how it ages, and still enjoy it now.
This is why I bottle mine every year. Then, after 2-5 years I have vertical tasting usually around the New Year.

6
Ingredients / Re: Two hops...
« on: April 01, 2014, 05:36:40 AM »
Amarillo and Columbus for me.  They blend nicely.
I agree 100%

7
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 23, 2014, 04:40:04 PM »
and my American Barleywine

I changed it up a bit this year by using Citra, Amarillo, Mosaic, and Pacifica hops...I call it Tropic Bomb.

8
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 23, 2014, 04:12:57 PM »
My German Pils

9
Ingredients / Re: Lagers Again
« on: March 22, 2014, 07:39:23 PM »
I've been really happy with my lagers this year. Now, I have to try the floor malted Pils...this thread has perked up my curiousity and I need some tasty lagers for summer.

10
Extract/Partial Mash Brewing / Re: Specialty Grains % in IPA's
« on: March 17, 2014, 03:52:32 PM »
+1 to doing whatever the heck you think seems right.  Don't ever take any one person's word for anything, including mine.  :)
I like that! I have to find out for myself most of the time even if it is the hard way.

11
Equipment and Software / Re: very frustrated with my Barley Crusher
« on: March 17, 2014, 02:01:30 PM »
I've been having the same problem lately and mine is about 4-5 years old. The last couple of times I've taken it apart and it still only spins one roller half the time. I know when I got it, it had a rubber ring around the driven roller and it broke off shorty after. I was thinking about that I should try and find another rubber ring, but it would probably just break off after a few uses. I'm also at a loss ???

12
Beer Recipes / Re: Rye Stout
« on: March 13, 2014, 11:17:44 AM »
The Carafa II is not very roasty. Maybe use 1 lb CarafaII and 1 lb of Chocolate Malt with the Roasted Barley.
Just a thought.

13
Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: March 12, 2014, 04:41:41 PM »
I would go with a Saaz-type (Bohemian) yeast strain such as 2000, 2001, or 2278. Wyeast 2124 is Weihenstephan W-34/70, which is a Frohberg-type (Bavarian) yeast strain.
FWIW I don't think the lager yeast strain is as important as the malt and hop flavor for a BoPils. I recently entered my BoPils in a big competition using the 2124 strain and I didn't use Saaz hops. I used Perle and Hersbrucker and I entered it anyway just to get feedback and see where it stood up to the style. It got a 36 and the comments from the BJCP judges were "it needs more Saaz flavor and aroma for a better score".

14
Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: March 12, 2014, 10:21:38 AM »
I recently used Wyeast 2124 Bohemian Lager for a BoPils and a German Pils and it came out nicely. Good attenuation and no diacetyl.

15
Zymurgy / Re: Brewing vintage beers
« on: March 05, 2014, 06:15:35 PM »
I don't necessarily agree with high fermentation temperatures for all vintage beers. I make a American BW every year and I keep the fermentation temperature around 62. I want the hops and malt to shine through without a lot of alcohol heat. Of course, a Strong Belgian beer can benefit with higher ferment temps for nice esters and phenols.

I haven't noticed a big difference in the caps, but I have not aged one for over 5 years yet.

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