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Messages - dannyjed

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436
General Homebrew Discussion / Re: homebrew shelf life
« on: February 29, 2012, 04:15:27 PM »
Hops are also preservatives.  I believe that there are many variables to consider with the shelf life of a beer.  Some that come to mind are abv., amount of hops, malt, packaging, storage temp., etc.  Or you could taste some now and write down some tasting notes.  Then, save some for six months and a year and taste again and compare tasting notes. 

437
General Homebrew Discussion / Re: American Brown Style Guidelines
« on: February 22, 2012, 05:22:45 PM »
After reading this thread, it never really occured to me that an American Brown Ale should have citrus hop flavor/aroma.  I'm still learning about stlye guidelines.  In my own recipe, I have always used EKG and Williamete as flavor and aroma hops and I really like the results.  However, last weekend I used Cascade for flavor and aroma to see if I like it any better.  Just when I think I have a recipe nailed down I have to go and change it  :'(   Damn this beer ADD.

438
Equipment and Software / Re: How's your Thermapen?
« on: February 21, 2012, 05:35:50 PM »
I have to say I'm very pleased with my new Thermapen.  I used it on two brews now and I also calibrated my other thermometers that were off as well.  The price was worth it for me.

439
Beer Recipes / Re: CDA recipe feedback
« on: February 20, 2012, 07:43:40 AM »
Have you ever brewed an APA/IPA with 23% C-malts before? WAY too much IMO unless you like really sweet beers.
I agree. You might want to lower the Crystal to 1 lb.

440
Beer Recipes / Re: CDA recipe feedback
« on: February 18, 2012, 11:17:29 AM »
You could also add the black during the sparge.  In my experience, roast malts and citrus hop flavors clash.  That is just my opinion and I have never used black midnight 525.  The recipe looks fine and let us know how it turns out.

441
Extract/Partial Mash Brewing / Re: That extract "twang"
« on: February 18, 2012, 08:55:15 AM »
To me the twang tastes sort of like a combination of two things: caramel and banana.  But it's not exactly the same as either of those.  The banana-ish flavor might possibly be due to fermentation temperature more than the extract, but the unusual stale oxidized sort of character of the caramel-ish flavor is very distinctive and is the primary taste sensation.  I think it can happen with DME, but is more prevalent with LME.  I believe it is caused by a combination of concentrated wort boils that are part of the extract production process, with oxidation occurring over time in the packaging.  And then the problem might be exascerbated (sp?) by concentrated boiling when reconstituting the wort.  In other words, it helps to do full wort boils, rather than boiling concentrated wort and then diluting at the end.  Preventive measures can be taken by using the freshest and lightest extracts available, and boiling with the full volume and not concentrating in the boil.  One other key thing about extracts is they contain high concentrations of salt from the production process, so it's a very good idea to use distilled or RO water.  I think it is likely the extra salt that also contributes to detection of the extract twang flavor.  So try using purer water to see if that helps as well.

Hope this helps a few people out there.  A lot of it is theoretical (on my part), but I think it makes a hell of a lot of sense when you stop to think about it.
I totally agree with this.  I think it is also important to stress on having enough healthy yeast and controlling fermentation temperatures.  When I began brewing, my fermentation temps were in the 70's and my beer was mediocre at best.

442
Beer Recipes / Re: Style Guidelines for Russian Imperial Stout
« on: February 18, 2012, 07:39:30 AM »
Try to fit it into a specific category. However, if it doesn't quite fit into a certain category, one can opt to enter it in two potential sub-categories. In your case RIS and FES categories. This way you'll hopefully get some valuable feedback and have a better interpretation of the actual beer profile.
Now that's an interesting idea. I just might try that.

443
All Grain Brewing / Re: Go big or go home!!??
« on: February 17, 2012, 06:22:12 PM »
You could try a larger rectangle cooler.

444
Beer Recipes / Re: Style Guidelines for Russian Imperial Stout
« on: February 17, 2012, 04:05:50 PM »
After talking to a judge today, I think I'm going to enter it in the foreign export stout category.  Even though it is a little high with 9% abv, it is hard to tell by taste and the FG is 1.014.  I think the lack of a heavy body is more apparent than the alcohol content.

445
The Pub / Re: Happy 60th Birthday Denny!
« on: February 17, 2012, 03:46:19 PM »
I would give you a much more enthusiastic "happy birthday" if I wasn't under such heavy sedation.

446
Ingredients / Re: Be afraid....
« on: February 17, 2012, 03:40:57 PM »
I wanted to freak my wife out with that picture, instead she wants me to make it :-[

447
The Pub / Re: Ha ha... so true...
« on: February 15, 2012, 08:20:03 PM »
Now that made me  ;D

448
While sipping on my Rochefort 10 (thanks wifey), I'm feeeling some Belgian inspiration.

449
Beer Recipes / Re: Does anyone have a good American Nut Brown Ale recipe?
« on: February 15, 2012, 03:22:33 PM »
My recipe is 

8.5 or 9 lb 2 row
1 lb Crystal 120L
.5 lb Victory
.25 lb Chocolate

.5 oz Columbus @60 min
1 oz EKG @15 min
1 oz Williamette @5 min

American Ale yeast

450
Beer Recipes / Re: Style Guidelines for Russian Imperial Stout
« on: February 15, 2012, 05:45:43 AM »
There are some judges around here and I might try that.  I think I might enter it anyway as a RIS.  Who knows, it might surprise me since I tend to be my worst critic.  Or it will get marked down for the above reasons and I will know that my own tasting abilities have improved and I should consider judging myself.

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