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Messages - dannyjed

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Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: March 12, 2014, 04:41:41 PM »
I would go with a Saaz-type (Bohemian) yeast strain such as 2000, 2001, or 2278. Wyeast 2124 is Weihenstephan W-34/70, which is a Frohberg-type (Bavarian) yeast strain.
FWIW I don't think the lager yeast strain is as important as the malt and hop flavor for a BoPils. I recently entered my BoPils in a big competition using the 2124 strain and I didn't use Saaz hops. I used Perle and Hersbrucker and I entered it anyway just to get feedback and see where it stood up to the style. It got a 36 and the comments from the BJCP judges were "it needs more Saaz flavor and aroma for a better score".

Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: March 12, 2014, 10:21:38 AM »
I recently used Wyeast 2124 Bohemian Lager for a BoPils and a German Pils and it came out nicely. Good attenuation and no diacetyl.

Zymurgy / Re: Brewing vintage beers
« on: March 05, 2014, 06:15:35 PM »
I don't necessarily agree with high fermentation temperatures for all vintage beers. I make a American BW every year and I keep the fermentation temperature around 62. I want the hops and malt to shine through without a lot of alcohol heat. Of course, a Strong Belgian beer can benefit with higher ferment temps for nice esters and phenols.

I haven't noticed a big difference in the caps, but I have not aged one for over 5 years yet.

Beer Recipes / Re: Higher Gravity Amber Ale Help
« on: March 04, 2014, 04:50:47 PM »
I think it looks pretty solid. The hops won't overpower by any means, especially with 45% Munich. I wouldn't add any sugar (don't need it), and would mash ~ 150F for 60 -75 minutes. Use plenty of healthy yeast and it'll attenuate fine. I'd split the crystal between half C60 and half C80. I think 1 or 2% pale chocolate sounds good. I like it !  Let us know how it turns out !
+ 1.077

Events / Re: CYA in Grand Rapids.
« on: March 03, 2014, 06:06:21 PM »
I just paid up and I can't wait. This is my first conference and I'd like to meet up with the people I've chatted with on the forum over the years.

Ingredients / Re: Pellet Hops - Vacuum Sealed bag or jar?
« on: March 02, 2014, 07:22:48 AM »
I've been using Ball jars and flush with CO2 after each use. This has worked well for me for the past year or so.

Commercial Beer Reviews / Re: Bigfoot Vertical '95 2003-1014
« on: February 28, 2014, 02:59:52 PM »
That sounds like a great time. Thanks for the info.

Ingredients / Re: Another Cacoa nibs post
« on: February 27, 2014, 05:30:22 AM »
I used 6 oz in a Porter during secondary and I thought it wasn't enough. I like the keg idea.

General Homebrew Discussion / Re: A nice little sour surprise
« on: February 26, 2014, 02:43:13 PM »
How much did the bottle foam up when you opened it?
I was worried about this and even possible bombs, but it poured out with perfect carbonation. Maybe I just got lucky, but I'll take it ;)

Great work by the AHA in accomadating the greatest number of homebrewers. The president from my club just found out that he can enter his beers now and he is turning cartwheels.

General Homebrew Discussion / Re: A nice little sour surprise
« on: February 25, 2014, 07:58:59 PM »
cool idea! so did you just fill the jolly pupkin bottle from the tap and recap? cause if you did that's an awesome idea!
That's exactly what I did on a whim. I needed the keg for another beer and I thought it would be an easy experiment without losing a lot of beer if it turned out bad. I think I'm going to wait awhile longer before cracking the next one to see what happens.

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.

All Grain Brewing / Re: Found good buy on bulk malt storage bin at Costco
« on: February 19, 2014, 08:34:48 PM »
I've used one of those for a couple of years now and it works great.

Beer Recipes / Re: dubbel feedback
« on: February 18, 2014, 05:44:53 AM »
so you've convinced me to cut out a lot of the specialty grains and try the candy syrup, but now i just need suggestions on how much syrup.  are you guys just adding 1 pound, or more?  i've seen some people suggesting 2 pounds … that sounds like a lot!

and 90 or 180?  or both???

thanks again
I use 1 lb of D-90 for my dubbel, but either 90 or 180 would be fine. Just remember the 180 might make it too dark for the style guidelines (if that matters to you). I just made a Belgian Dark Strong and I added 2 lbs of 180 and it's very dark, but smells fantastic.

Beer Recipes / Re: dubbel feedback
« on: February 17, 2014, 04:52:51 PM »
My last dubbel which I'm drinkin' right now has Pils malt, Munich, touch of Special B, and Candisyrup D-90. I don't think it'll last long. ;)

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