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Topics - dannyjed

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Zymurgy / Latest issue a good read
« on: August 25, 2012, 12:24:07 AM »
I have just read the articles Wood's Wild Side and The Intricacies of Baltic Porterin the latest Zymurgy.  The wood experiment was interesting and it got me thinking about trying to use some of those new honey comb wood products.  I used wood in an IPA a long time ago and I was a little disappointed, but I think I might give it a try again.  Anyway, I really like the articles dealing with experiments when done the right way (changing one variable at a time and using a control).  Good work!

All Grain Brewing / Question about decoction mashing
« on: July 31, 2012, 02:10:25 AM »
I plan on making a Munich Dunkel this weekend and lets just say the last time I made one it was missing that malty component that I taste in German Dunkels.  I did a single infusion mash @ 152.  My question is when doing a decoction mash do you let the decoction rest (in the 150's) or do you just bring it up to a boil for 10-15 minutes and add it to the main mash. Also, would it be better to do a double decoction?

General Homebrew Discussion / My IPA changes drastically over time
« on: July 12, 2012, 04:43:26 PM »
I made my IPA and it tasted great the first few weeks in the keg and now it's not so good.  I put it in a competition and the judges ripped it for being solventy.  So I came home and tasted it and I could see where they were coming from.  It did not taste that way a couple weeks ago, in fact, my wife and I thought it was great. I know IPA's should be consumed when they are young or fresh, but it seems that mine have a small window when they taste good.  This fact has made it hard for me to get the timing right for competitions.  Has anyone else had this problem?  Am I making too big of a deal out of this?  What could make this beer have a solvent flavor?

Beer Recipes / Style Guidelines for Russian Imperial Stout
« on: February 15, 2012, 02:31:10 AM »
After reading the style guidelines for RIS, it seems like there is a lot of room for different incarnations of this style.  I always thought of a RIS as being chewy with a high abv.  I made a RIS (or so I thought) for competition and I just tasted it and I'm not sure if this will meet the category.  It does not seem chewy or very thick and it is not very roasty. It is a little low on abv scale as well at 9%.  I really like the flavor of this beer, but I am worried that it won't score well because of the body and roast malt character.  What do judges look for mainly in this style? 

Equipment and Software / What to do with this old keg?
« on: January 10, 2012, 09:24:32 PM »
I just got an old keg from a barn.  It is the old, barrel shaped type, not the cylinder shaped keg.  The keg has one end cut off, but half way up it has a wooden bung (with Pabst written on it) on the side wall. My question is can I fill this thing up above the wooden bung or should I remove it and replace it with something else?  I was planning on using it as a HLT or boil kettle, but this wooden bung has me worried and since it's half way up it would be at the 7.5 gal mark.  Has anybody else here used one of these kegs before and what did you do with the wooden bung?

Ingredients / Flaked Oats vs. Old Fashioned Oats
« on: November 05, 2011, 12:05:18 AM »
I plan on making my first Oatmeal Stout tomorrow and my LHBS was out of Flaked Oats.  Can I just use Old Fashioned Oats and get the same results?  Also, should I just add them in the mash?

Ingredients / All Munich Malt Belgian
« on: September 25, 2011, 02:18:28 AM »
I was thinking of making a belgian with all Munich malt for the base malt.  Has anyone done this and what were the results?  I was thinking 12lbs Munich, 1 lb Caramunich, .5 lb Aromatic, and 1 lb of D-180 Candi Syrup. 

Ingredients / When should I add this Candi Syrup?
« on: September 12, 2011, 10:31:47 PM »
I just got some D-180 and D-45 Candi Syrup and was planning on making a Belgian Ale and posssibly adding both.  I have never used this stuff and was wondering when it should be added to the boil.  I have used the hard sugar and just added it at the beginning of the boil, but on the web site I see it added at flame out.  I am assuming that adding it at flame out will retain much of the flavor and I would like that, but does it matter if I add it at 10 min., 5 min., or 0 min.?

Other Fermentables / Primary for Mead
« on: September 05, 2011, 06:21:21 PM »
I've never made mead before and I was wondering if it is possible to use a 5 gal carboy as a primary for a 5 gal batch of mead?  Or do you need more head space like a batch of beer?

Ingredients / Agave
« on: August 06, 2011, 03:54:38 PM »
Has anyone used this in a beer?  I got a bottle of organic blue agave (23.5 oz) and thought about adding it to a beer, any thoughts?

Homebrew Competitions / My first Comp
« on: July 28, 2011, 01:28:10 PM »
I finally enterd my first homebrew competition at the county fair.  I've always had an excuse for not entering - I hate bottling, but the truth is I've been too lazy or maybe intimidated that if I compete it will take the fun out of my brewing.  Well I decided that it was time and what I really wanted was good feedback on my brews especially the negative comments (friends don't give negative comments when they are drinking free beer).  I received 1st place for my American Barley Wine and 3rd place for my Amber Ale.  The Barley Wine came in a close second for best of show - I was so close to having my Barley Wine brewed at the local brewery.  Anyway, I don't want to just toot my own horn, but I would like to thank all of you on the forum who have helped me with tips, hints, and ideas that have helped me brew better beer(not a commercial for Gordan's book :D).  It is nice that accomplished homebrewers take the time to help others out like myself.  Thanks again


Beer Travel / Best Nashville Breweries?
« on: July 14, 2011, 04:25:22 PM »
Going to Nashville for a couple of days and was wondering where to stop by for a couple of pints.

Beer Travel / Traverse City, Michigan breweries
« on: June 27, 2011, 11:07:30 PM »
I'm going to the Traverse City area for the fourth weekend and I was wondering what's good, great, and not worth my time.  I have heard of North Peak and Right Brain, but any good suggestions would be nice.

Yeast and Fermentation / Wyeast 1728 Scottish Ale
« on: May 29, 2011, 02:19:18 PM »
I just picked some of this up and I was going to use it for a Scottish 70 and possibly for a IPA or IIPA.  I have never used this strain before and I was wondering if anyone could give me some idea of what to expect.  Any comments would be appreciated.

Beer Recipes / Bert Grant's Perfect Porter
« on: May 05, 2011, 09:43:17 PM »
Does anybody remember Bert Grant's Perfect Porter.  I loved this beer and I was wondering if anyone has a clone recipe for this?  Also, when did this brewery close?  Any details?

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