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Messages - dannyjed

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16
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 29, 2017, 05:19:07 PM »
I've always appreciated your input. It's nice to hear from a pro brewer's point of view who still contributes to the home brewing community.


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17
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 29, 2017, 04:45:27 PM »

Munich Dunkel made with Barke Munich Malt  and WY 2206.


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Looks awesome, Dan. I have a 2206 Dunkel (double batch) with Barke Munich that's not quote a month old yet. Close but not quite as clear yet
 Pretty tasty, huh?  :)
The color looks more red with the back light. The flavor is very nice-rich and malty.


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That Barke Munich is just superb, aroma and flavor.
Agreed. Now I just need to convince my LHBS to carry it.


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18
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 29, 2017, 04:37:46 PM »

Munich Dunkel made with Barke Munich Malt  and WY 2206.


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Looks awesome, Dan. I have a 2206 Dunkel (double batch) with Barke Munich that's not quote a month old yet. Close but not quite as clear yet
 Pretty tasty, huh?  :)
The color looks more red with the back light. The flavor is very nice-rich and malty.


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19
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 29, 2017, 04:22:38 PM »

Munich Dunkel made with Barke Munich Malt  and WY 2206.


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20
General Homebrew Discussion / Re: I offer this for open ridicule ....
« on: January 15, 2017, 08:27:42 AM »
Heh, of course I play devils advocate.
If I lived in say Germany, or had access to really fresh examples consistently I would not brew. It's all I brew for myself, and strive to have the same taste/quality of it. It would be wicked easy(and if anyone has ever seen beer prices in Germany wicked cheap), to go literally anywhere and get awesome beer. It would be a no brainer for me. Hell I could probably survive here off my occasional fresh examples, and Coors banquet, (love that stuff) if I tried hard enough. I tell people this all the time, I only brew to vill a void.. When/if that void is filled, see ya bye!

While I still maintain the author of the article is a moron, I have to agree with Bryan here.

The number one reason I brew is that I am trying to brew beers that have the monastic flavor profile I prefer. Not exact copies, but same profile and spirit.

If I had my way I'd drink nothing but all four of the Chimay beers exclusively and not brew. That could get very costly of course, so I brew in an attempt to satisfy the taste I desire without the burden of $6 bottles.
I think you guys have been sniffing too much oxygen. ;)

21
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 14, 2017, 03:50:31 PM »

Fest beer


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22
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 08, 2017, 02:49:49 PM »

My latest American Barleywine.


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That is a great looking beer. Nice foam considering the abv.
Bottle conditioned 9.5 % ABV


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23
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 08, 2017, 02:47:32 PM »

My latest American Barleywine.


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I have not had a barleywine is a long time. It might be about time to have one again. When's SN Bigfoot come out? That used to always be my go-to.
Be nice to be drinking beer today, but I like to take a day off a week, and Sunday is that day usually.
I make a 3-5 gallon batch every year in December. I like to do a vertical tasting with friends this time of year some dating back 7 years. My oldest right now is a 2012. These beers are meant for sharing or one and done.


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24
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 08, 2017, 01:25:27 PM »

My latest American Barleywine.


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25
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 07:46:39 PM »
It was a long brew day today, but I got a double batch of Dunkel in. The first was done my old traditional way, (ie., Narziss style ramped up fermentation schedule) with a copper chiller, where the second was done low O2 - trifecta (SMB/AA/BTB) in mash, mash cap, reduced evaporation, SS chiller, and will be fermented cool with no ramp. Same exact grist, same strain (2206), same mash pH, and both hit exactly 1.052 OG which is huge since I brewed these for comparison. The former will be force carbed, the latter spunded. Plans are to do a triangle and get some solid feedback. The tasters will be brewer friends with good palates. Looking forward to seeing the results, whatever they are. Pics and results to come.


Edit - I'll say that the wort samples were markedly different. The low O2 wort had far more malt complexity and depth. As that applies to the final beers and my comrades opinions, we'll see.
Nice, looking forward to the results.


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26
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 01:43:18 PM »
I was wondering if anyone here knows the percentage of Pro Breweries in the US that are LODO? Also, what breweries in particular that use these techniques?

I'm familiar with a lot of breweries and hardly ever see it.  Sierra Nevada is one that implements at least part of the procedure.  What do you mean by "These techniques"?  If you're referring to SMB, none that I'm aware of.
I mean limiting Oxygen exposure from the hot side to the cold side. So, is it safe to say that most Pro US breweries do not?

27
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 01:29:35 PM »
I was wondering if anyone here knows the percentage of Pro Breweries in the US that are LODO? Also, what breweries in particular that use these techniques?

28
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 21, 2016, 08:37:31 AM »
My question is does this Low Oxygen Brewing need to be an all in approach or nothing? It seems like at any time during brewing, fermenting, and packaging that Oxygen can come in and negate the LODO. I would try it, but I don't want to buy a DO meter and check for O at every stage in the game. I would like to sparge and not use all the water in the mash. I also like force carbonating my beers and I don't want to use a spunding valve. So, would it be waste of time to simply pre boil the water, add SMB, BrewTan B, and a foil mash cap?

No, but here is whats going to happen..
A play by play as it were... You are going to do all the things on the hot side to mitigate and you are going to end up with this delicious beer out of the fermenter. You will then force carb it, and before your eyes, watch it turn into a normal beer, in about 1-4 weeks. Then you will kick yourself for not spunding it.  ;D

No its all good, creating the nice beer is the first step, thats the biggest hurdle for people. Once you create it then you will fight like hell to keep it. It won't all happen overnight, everyone will soon see what I am talking about..Good luck.

I was reading though some other forums today.. and here are some excerpts

"Quote:
Originally Posted by trav77 
This is what I'm asking. So are we talking instant loss of flavour or "might start to drop off in 2 months" loss of flavour?
Depending on your pick up from 1 week to 4 weeks probably."

"Quote:
Originally Posted by rabeb25 
Depending on your pick up from 1 week to 4 weeks probably.

I don't spund and this sounds about right. I made a Helles that was amazing for the first 3-4 weeks. Full of fresh grain and honey sweetness. After that it lost its magic. Still decent but lifeless in comparison. Other styles do much better but it was really noticeable in the Helles."

"I don't put a spund valve on my serving kegs - I just close them up and let them finish fermenting. I'll hook up the spund valve to them every so often (which has a pressure gauge), and if it's too high i'll burp them. Low tech but very simple.

I will never not keg condition a beer again. The two LoDOs that i had to do this to due to timing have been phenomenal."

"Quote:
Originally Posted by techbrau
LoDO is pretty mind-blowing, isn't it?
Actually it kinda pisses me off - it adds a lot of work to my brew day over my previous process. I was really trying to simplify and shorten my brew day, but no more!

The beer produced by this process is amazing. No turning back."


So, the revolution is coming.. I have many forums with 40+ pages of success stories. Fun to watch it.
Thanks for the response. This does seem after reading your reply that there should be an all in approach all the way through packaging. I don't want to take extra steps and have worse tasting beer after a week in the keg. This is what has me reluctant to give it a go for now.


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29
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 21, 2016, 07:07:32 AM »
My question is does this Low Oxygen Brewing need to be an all in approach or nothing? It seems like at any time during brewing, fermenting, and packaging that Oxygen can come in and negate the LODO. I would try it, but I don't want to buy a DO meter and check for O at every stage in the game. I would like to sparge and not use all the water in the mash. I also like force carbonating my beers and I don't want to use a spunding valve. So, would it be waste of time to simply pre boil the water, add SMB, BrewTan B, and a foil mash cap?

30
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 20, 2016, 02:14:29 PM »

Munich Dunkel today. I'm very excited about this one because it's the first time using Barke Munich Malt.


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