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Topics - dannyjed

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General Homebrew Discussion / Spur of the Moment Brew Day
« on: December 15, 2016, 02:45:51 PM »
Well, I woke up today to find out that I had the day off. A nice surprise, so I decided to brew and I didn't want to leave the house. I looked at what a had (Pilsner and Munich malt, WY 1056, and various American hops) and decided to make my annual American Barleywine. I did two things different this year. First, I didn't use any Crystal/Caramel malt (didn't have any). Second, I boiled down 3/4 of a gallon of the first runnings to a thick syrup and added it back to the boil like Skorat's Wee Heavy recipe. Anyway, it really was fun today to throw a recipe together on the fly and not have everything planned out like usual. We'll see if it turns out alright.
 Recipe for 4 gal.
12 lbs Pils Malt
 2 lbs Barke Munich
1.5 oz Columbus @ 60
1 oz Cascade @ 0
1oz Nugget @ 0
1 oz Columbus @ 0
WY 1056
OG 1.091

General Homebrew Discussion / The unappreciated American Brown Ale
« on: September 18, 2016, 07:50:39 AM »
I'm making a Brown ale today and it got me thinking. This style seems to be lost in the last 5-10 years with all of the IPA's and Bourbon Barrel stuff as of late. This style was my favorite when I first started to get into craft beer in the early 90's. I enjoy the delicate balance of malty, caramel with a touch of biscuit, roast. I can't think of a better beer for sitting around a fire on a Autumn night. Anyway, I changed my recipe a bit this year and added some Munich (inspired by Denny's Noti) for some more malt flavor.

Commercial Beer Reviews / Weihenstephaner Tradition
« on: August 29, 2016, 02:24:15 PM »
I had the pleasure of drinking this beer over the past weekend at a German American Festival. It was supposedly the first time a keg of Tradition was tapped in the US. Not sure if this is true or not. Anyway, it was a wonderful Dunkel with a Munich malty, smooth flavor.

Yeast and Fermentation / What's your favorite German Pils yeast?
« on: May 15, 2016, 10:19:36 AM »
I plan on trying to perfect a German Pils this summer and I like to know what yeasts are your favorites. I've used WY 2124 many times and I like it, but I'm wondering if there are some others that I need to try.

Yeast and Fermentation / What's your favorite Cider yeast?
« on: December 21, 2015, 06:52:22 AM »
I just got some local cider for a great price and I haven't made any in a couple of years. I remember a Zymurgy article about this (can't find it right now) and the overall favorite among tasters was an English beer yeast. I can't remember which particular strain. Anyway, I'm open for suggestions.

General Homebrew Discussion / I haven't had a dumper in awhile...
« on: December 05, 2015, 10:11:04 AM »
I can't remember the last time I had to dump a beer...maybe 2-3 years ago. Anyway, I did a partigyle brew about 2 weeks ago. I used the first runnings for an American Barleywine and for the second runnings I added some more grain (Two-row and Crystal) so the beer wouldn't taste too thin. Well, I tasted it today and it tastes thin and has diacetyl. It also has a weird mineral aftertaste. I've done partigyle a few times before with better results, but I think this might be the last time. I haven't tasted the Barleywine yet, so I hope I at least get one good brew from that long brew day. 

Ingredients / Equinox Hops
« on: November 14, 2015, 03:02:00 PM »
I just ordered some and was wondering what others here think about them? They sound like they might be a good IPA hop.

Ingredients / 2014 Columbus hops
« on: January 31, 2015, 07:38:50 PM »
I've used some 2014 Columbus hops today and they smell very much like onions and garlic.  I've never gotten this aroma before from Columbus and I've used them a lot. I got them from Yakima Valley Hops and I was wondering if anybody else has had a similar experience. I thought that it could just be a particular crop this year or maybe worse they mixed up the packaging and I got Summit or something. 

Other Fermentables / Back-sweetening a melomel
« on: November 06, 2014, 07:34:36 PM »
I need to back-sweeten my melomel and I was wondering how this should be done? The gravity for this 5 gal batch is 0.994 and I want it around 1.020-1.030. I was planning on adding some potassium sorbate, then after a day or two add 3-4 lbs honey mixed with a couple cups of boiling water to the bottling bucket, add the melomel and gently stir before bottling. Does this sound right or should I back-sweeten and bottle at a later date? Would this affect the clarity? I don't want to screw this up because I've invested a lot of $ in this batch.

Other Fermentables / Fast mead fermentation
« on: August 23, 2014, 08:56:23 AM »
I made a melomel 8 days ago with an OG 1.135 and I checked the gravity today and it is 1.003. Wow, I didn't think this would be possible in such a short time. I used SNA and kept fermentation temps around 68. I used Lalvin 71-B (Narbone) yeast and it says on the fact sheet that the alcohol tolerance is 14%. I think this one will definitely need some back sweetening.

Yeast and Fermentation / A little Wyeast 2124 experiment
« on: July 21, 2014, 09:41:27 AM »
I crushed through my German Pils in early June and I wanted some more this summer. I don't have a fermentation chamber and I still use the frozen 2 liter bottles in a large bin filled with water. I've heard that this strain can handle higher temps without getting too fruity so I decided to give it a try. I got the wort down to around 55 before I pitched the yeast and within two days it got up to 60 (that was as cold as I could get it). By the end of the first week it was hovering around 64 degrees. The next two weeks it hovered around 66-68 and I thought it was probably messed up. I just racked it into a keg and tasted it and to my surprise it didn't taste bad at all. ;D

So this year I started making my first sour beers after 7 years of brewing because I've always have been interested and my wife is really digging them now. I made a Flander's Red and Oud Bruin about 4-5 months ago and they are coming around nicely, but still not ready until around the 1 year mark. I've read up on a sour mash for a Berliner Weisse and thought this would be a great idea for having a sour ready in short time. I basically used the recipe from the latest Zymurgy and let the mash sour for 24 hours at 118-120 degrees. I just put this beer into the keg and tasted it and it's not very sour at all. I'm not very familiar with this style so maybe I'm expecting more than I should or is this a common problem with a sour mash? Maybe some more experienced brewers with this style can chime in?

General Homebrew Discussion / A nice little sour surprise
« on: February 25, 2014, 07:47:58 PM »
A couple of months ago I started saving the dregs from various Jolly Pumpkin beers for future sour beers. At this time, I was also near the end of a BVIP keg. So, I decided to fill two of the JP bottles with the BVIP to see what would happen. I thought it could work because I mashed high (160) and FG was around 1.020. Today I opened one of the bottles and it is very nice. The aroma has a nice funky, fruity smell with a touch of cocao. The flavor is rich dark chocolate and some brett accompanied with some dark fruit. There is little to no vanilla flavor left, but there is plenty of other things going on that make this a pleasurable drinking experience. It's amazing how much this beer has changed in just a short time.

Beer Recipes / Does a BoPils have to include Saaz hops?
« on: February 07, 2014, 09:24:16 AM »
I made a BoPils with Hersbrucker instead of Saaz for flavor. This beer is tasting very nice right now out of the keg. I was thinking of entering it into a competiton as a BoPils and was wondering if it would get dinged badly for not having Saaz flavor and aroma?

The Pub / RIP Lou Reed
« on: October 27, 2013, 05:18:44 PM »
Thanks Lou for your incredible song writing and integrity. A true original artist who inspired many.

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