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Messages - dannyjed

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31
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. 

32
Yeast and Fermentation / Re: Failed fermentation
« on: January 31, 2015, 08:06:36 AM »
Wyeast 1214 is a known slow starter. Give it some more time.

33
Beer Recipes / Re: Berliner Weiss Style
« on: January 30, 2015, 02:31:01 PM »
What are you doing to keep it at that kind of temp for that long? Just curious as SWMBO is interested in me brewing one sometime
I kept it in a cooler/mash tun with a thick sleeping bag around it. It really only dropped a couple of degrees after 24 hours. I'm not sure how much it would drop after 3 days, but as long as it was not lower than 100 degrees it should still be fine.

34
Equipment and Software / Re: Grain Mill Break-In
« on: January 29, 2015, 06:36:35 PM »
1-2 lbs of two row will be fine.

35
Beer Recipes / Re: Berliner Weiss Style
« on: January 29, 2015, 06:28:24 PM »
I made one last summer. I added un-milled grain to wort that was 120 degrees for 24 hours. Then, I boiled, chilled and added ale yeast. It wasn't sour enough, so I should've let it go for another day or so. I'm going to give it another try next summer because it's an enjoyable style in those hot months.

36
General Homebrew Discussion / Re: pale ale hops
« on: January 23, 2015, 02:58:45 PM »
I like the Galaxy/Citra combo. I use it in a golden ale and recently in an APA. I like it. Here shortly I'm going to revisit mosaic. I have not liked it in the past and picked up garlic/onion with it. I found an unopened pound of it in the freezer. So, I'm hoping that this was from a different harvest and is as great as everybody else says it is. It's going to go 50/50 with Azzaca in a session IPA... Not a pale ale, but I'll be using that combo. I've not used Azzaca yet either.
I used Azacca recently in an IPA and I didn't care for it. It smelled good when I added it during the boil and flame out, but it tasted mild and herbal when the beer was ready. I think it might be a decent hop for a amber or darker beer.

That's weird. I used Azacca in an APA and really liked it.  I got lots of citrus, mango and some herbal and pine character.  Did you blend it with some other IPA-type hops that might have covered it up some? Just curious.
I used it at a 3:1 ratio with Cascade with additions @ 15 min, 0 min, and dry hop. I don't think the Cascade covered up anything at this amount. This was the first time I ever used it, so maybe it's too early make a judgment on it. It smelled similar to Amarillo when I added it to the boil with a nice orange, citrus aroma. The finished beer had more of a Cascade aroma with some pine and low citrus. The flavor was not strong with a earthy, herbal, or possibly woody taste. It seemed that if I used another hop with Azacca like Columbus, Citra, or Mosaic it might get totally lost...or maybe it would not. Seems like some more tinkering.

37
General Homebrew Discussion / Re: pale ale hops
« on: January 22, 2015, 03:13:39 PM »
I like the Galaxy/Citra combo. I use it in a golden ale and recently in an APA. I like it. Here shortly I'm going to revisit mosaic. I have not liked it in the past and picked up garlic/onion with it. I found an unopened pound of it in the freezer. So, I'm hoping that this was from a different harvest and is as great as everybody else says it is. It's going to go 50/50 with Azzaca in a session IPA... Not a pale ale, but I'll be using that combo. I've not used Azzaca yet either.
I used Azacca recently in an IPA and I didn't care for it. It smelled good when I added it during the boil and flame out, but it tasted mild and herbal when the beer was ready. I think it might be a decent hop for a amber or darker beer.

38
The Pub / Re: Uh-oh... Lagunitas is going after Sierra
« on: January 13, 2015, 03:59:11 PM »
"Big Business Monkeys" said Daniel Johnston

39
General Homebrew Discussion / Re: Classiest beer style
« on: January 12, 2015, 06:31:30 PM »

40
The Pub / Re: the quality of American sours
« on: January 10, 2015, 08:45:56 AM »
I'm a sour fan and I've gotten into making my own over a year now. I agree with Major's comments that some American sours can really be too much " in the face" sour. That is the case for a lot of American brewers who like push the boundaries for different styles and sometimes I believe that some great beers can be the result of this approach. Of course, some can downright awful as well. Sometimes pushing the boundaries are necessary in order to find out how far you can go and maybe come out with the next great beer.

41
Beer Travel / Re: Asheville AHA Rally at Wicked Weed Funkatorium
« on: January 09, 2015, 04:53:24 PM »
I was in Asheville last week and we hit up Asheville Brewing Co. and Pisgah Brewing Co. I really liked the Perfect Day IPA from Asheville Brewing.

42
Yeast and Fermentation / Re: Dry yeast for pre-soured Berliner Weisse
« on: January 08, 2015, 12:22:39 PM »
I made a Berliner at the beginning of summer and I did a sour mash for 24 hours. It didn't get sour enough and I should have let it go for another day or two. I used US-05 and it worked fine, but I didn't measure the ph. so it might not have been that low.

43
The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 07, 2015, 08:18:46 PM »
Crack of dawn, sun just coming over the mountains and filtering early morning light through the trees. Cup of steaming coffee in my hand and the roar of the burner in my ears. The grainy, cereal smell of the mash as I dough in. And the grassy, floral aroma as soon as I add the first charge of hops.
nicely stated...I also enjoy the creative aspect of tweaking recipes or coming up with new ones

44
The Pub / Re: What's your New Years Eve beer?
« on: January 01, 2015, 08:41:54 AM »
We lived it up with a bottle of Schramm's Heart of Darkness.
That is great stuff! I had a sample at the NHC in Grand Rapids and I was so impressed that I decided to give Mead making another shot the past year.

45
Yeast and Fermentation / Re: Jolly pumpkin dregs
« on: December 19, 2014, 01:58:16 PM »
I managed to acquire several bottles of Jolly Pumpkin (big fan) of which I am hoping to harvest the dregs and add to a little wort to sustain them until I'm ready to toss into some wort.  Does anyone know if the yeast and/or bugs located within the bottles are all the same or different for each bottle?  Do sour beers like Jolly Pumpkin typically contain live cultures of lactobacillus or Pedio?

I've used JP dregs a few times and I love their contribution. Very distinct flavor profile ('tastes like JP') and very active. I've gotten great (and relatively quick) results from simply pitching the dregs into a keg or carboy.

I don't think you don't need to prop up the dregs, unless you're pressed for time or want to keep a culture going. In general, fresher bottles of lower gravity beers (Bam, Blanca, etc) are best for propagation/culturing.

The bugs are the same throughout their lineup. They use Belgian ale yeast for primary (WLP550?) in open fermentors, then rack to barrels that contain their local microflora.
I agree. Their bugs are very aggressive. I have a Pale Sour with cherries that I used WY 1056 and multiple JP dregs. I made it in July and it is already very tart and sour.

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