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Messages - dannyjed

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16
Beer Recipes / Re: IPA thoughts
« on: June 20, 2014, 07:20:57 AM »
I would say with that amount of grain this looks more like an American Pale Ale. I would up the amount of 2 row and even decrease the crystal a bit.

17
Events / Re: 2014 NHC Grand Rapids Review
« on: June 15, 2014, 12:07:28 PM »
I also got to meet Denny and Drew who have helped me numerous times on this forum. I didn't want to be the "creepy brewer groupie" guy and those guys are very approachable and geniune nice guys. A great time was had by all.

18
Events / Re: 2014 NHC Grand Rapids Review
« on: June 15, 2014, 09:48:50 AM »
I agree with all your points. Grand Rapids was great! I finally got to meet you and I had a great time hanging out with your fellow club members in the Ann Arbor Brewers Guild.

19
General Homebrew Discussion / Re: What's Brewing this week?
« on: June 11, 2014, 05:48:07 PM »
The NHC!
Me too. My first NHC and I hear there might be some homebrew sampling.

20
Ingredients / Re: Blueberry Beer
« on: May 27, 2014, 06:50:17 PM »
You can also use Blueberry extract. I made one last year and used blueberries just because I always wanted to and sometimes I seem to make things harder than they have to be. It turned out purple which I called "Purple Drank" and I used a hefe type yeast strain. If I made one again, I would use a cleaner yeast strain (to let the blueberry flavor shine more) and Blueberry extract. I think the extract would be easier to dial in the amount of flavor that you want.

21
Ingredients / Re: Bravo, El Dorado
« on: May 24, 2014, 07:52:36 PM »

Firestone Walker makes an all-El Dorado barleywine called Hell Dorado and it is definitely full of that sort of life saver/jolly rancher fruit candy flavor.

I love everything out of firestone (until easy jack), but I don't know if I would want to try that.

For me, these new crazy/fruity hops are at their most interesting blended into a traditional IPA blend, like with Centennial , Amarillo, Chinook, Columbus, etc.  For example , El Dorado is really interesting for a pint or two, not so much after (to me) because of the sweet fruitiness. But it makes makes a really cool addition to a traditional IPA blend, where people are trying to put their finger on what quality is different but good, and wanting more.
I totally agree with this. I like the new hop varieties better when mixed with some of the old standbys instead of by themselves. I even use them in smaller ratios when mixing with C hops and I think it gives an interesting complexity to the piney, citrusy flavor.

22
I didn't taste it after 24 hours, but it smelled sour. Next time I'll take all of your advice and taste it periodically until it's at the right level. Thanks for the replies.

23
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?

24
General Homebrew Discussion / Re: Planning
« on: May 14, 2014, 01:40:11 PM »
I know what you mean. I'm scrambling to get a beer ready for Club Night and a beer for an outdoor festival the week before. I going to brew both this Saturday.

25
Beer Recipes / Re: Cent / Amarillo IPA
« on: May 13, 2014, 02:51:34 PM »
I have a basic IPA recipe that I throw different hops into. 24# Pale Malt, 2# C-40 for a 10 gallon batch. I've had good luck hitting it with all-Centennial at 60, 40, 20, 5 and dry hopping (Tinseth of around 50IBUs altogether). Also I've done Magnum at 60min (to about 30IBUs) and then Amarillo at 40, 20, 5, and dry. 

I now have just 4oz of 8.8% Cents and 6oz of 6.9% Amarillo left and want to use them together. I'd like to bitter with Magnum at 60min to get a clean backbone.  I know what 100% Amarillo tastes like (I love the grapefruit thing) but will it clash with Cents? And would I be better off blending the two hops for each addition, or doing the 40 and 20 with Cent and the late with Amarillo, or perhaps alternating the two? I'm open to ideas...

red


Any of the above. Centennial blends well with pretty much anything. I've blended the two for each addition, and added them separately. They play really well together.  Centennial is the universal American ale hop IMO.
Agreed! The last IIPA I made had Columbus, Cenntennial, Amarillo, and Mosaic. My friends are begging for more and I told them that they can buy a lb of the above hops and I'll get right to it.

26
Extract/Partial Mash Brewing / Re: Help Me Tweak This Recipe
« on: May 12, 2014, 07:02:18 AM »
The bitter finish might be from the 6 oz of hops at 1 min. and not the dry hops. You could try adding some hops at 20-15 min and less at 1 min. If the bitterness is more of a grassy/vegetal taste then it could be the dry hops. I personally would use about half that amount for dry hopping for 5-7 days. I know others use 4-6 oz of hops when dry hopping, but I think it's a waste.

27
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: May 04, 2014, 04:50:12 PM »
I'm going to my 1st NHC and I would very much like to have a beer with all of the forum mates.

28
brewing up an IPA this weekend. I never really brew IPAs but in the last few months I've been having fun with it. I've got a whole sack of munich and most of a sack of 2 row so I'm scheming for sure. got some farmhouse ideas in the planning stages, which is good because I need to ramp up the sour program again.
I've just gotten into making sours this year. I have a Flanders Red and an Oud Briun aging. I plan on making a Berliner Weisse next weekend.

29
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.

30
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.

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