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Messages - dannyjed

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46
Beer Recipes / Re: Seeking Old Ale recipes
« on: December 09, 2014, 03:35:53 PM »
I did an old ale with 100% domestic munich that was a favorite of my wife. simple but a huge malt bomb.
I think this sounds interesting. You could make a malt bill similar to a Dunkel and use ale yeast.

47
Beer Recipes / Re: Scottish ale possible partial mash
« on: December 02, 2014, 06:01:03 PM »
Its funny because BCS calls S05 for dry yeast in the small scotts. I think it would attenuate out that small beer leaving it too dry to thin and too fruity. With 3 gallons of 1.037 I would just pitch a pack of Wyeast 1728.

+1. I love 1056 for the right beer, but I don't know if it's really even a Scottish style beer with it. 1728 rocks. Great yeast.
I just made a Strong Scotch Ale (OG 1.080)with 1728 and it was done in 4-5 days @ 60 degrees. I thought maybe it stalled out, but the gravity was 1.018 ???. I pitched a slurry from a previous 1.048 batch, but this yeast was done in no time. I agree this yeast rocks.

48
Yeast and Fermentation / Re: Lambic not getting sour
« on: November 26, 2014, 03:44:51 PM »
You could get some Jolly Pumpkin beers and add the dregs to your lambic. They are very aggressive bugs.

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The Pub / Re: Reminiscing
« on: November 21, 2014, 09:27:35 PM »
Over the past year, I went to my first NHC and made my first sour beers. I've also gotten into making more lagers.

Looking back, I'd like to get better at sour beers.  2 -3 years ago, I thought I mostly preferred to buy them and let someone else make them. But I've made a few good basic sours, and used my experience with fruit beers to make a few pretty tasty fruited ones. Wanna get better.
My first one (Flanders red) is at the 1 year mark and my wife and I just tasted it and agreed that it is ready and tastes great, so I just put it in the keg. I plan on bottling about half of it after it is carbonated. The other two sours have a ways to go yet. I need to brew another one soon to keep the pipeline going.

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The Pub / Re: Reminiscing
« on: November 21, 2014, 03:50:12 PM »
Over the past year, I went to my first NHC and made my first sour beers. I've also gotten into making more lagers.

51
The Pub / Re: Best beer city in the world
« on: November 21, 2014, 03:47:16 PM »
Portland was great when I visited 5 years ago and I only scatched the surface. I hope to visit again this summer.

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General Homebrew Discussion / Re: Homebrew All Stars
« on: November 21, 2014, 03:44:48 PM »
I agree with the previous comments. I've had the pleasure of meeting in person some "Homebrew All Stars" in the past year - Denny Conn, Drew Beechum, Randy Mosher, and Jeff Rankert.

53
Ingredients / Re: Onion in my IPA
« on: November 19, 2014, 08:53:08 PM »
I've heard Sorachi Ace hops also have this onion/garlic thing when young, but fortunately this always fades to leave a unique tea-like flavor that is extremely pleasant!
I agree. Some aging should help. My wife and I have detected some diesel flavor from young beers with mosaic hops that eventually turn out very tasty.

54
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 14, 2014, 10:36:12 AM »
Steve - I love both but I'd give the nod to 530/3787. It's the obvious choice for tripel and great in any of those. 500 is great if you go cool enough. I go 63 -64F for 72 hrs, then ramp for either strain.
I agree. I have a Belgian Blonde made with 3787 on tap right now and it came out very nice.

hey toledo-hows the snow there, getting crushed in cleveland.
Nothing sticking at the moment. It was shocking that we got more snow than you last year..I can't remember that ever happening.

55
Yeast and Fermentation / Re: think i got my first wild one
« on: November 14, 2014, 10:34:05 AM »
10 years ago my buddy sliced his hand open to the bone after breaking a glass carboy. He gave me all nine of his glass carboys after that and I use them for sour beers, wine/mead, or long term beer aging.

56
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 14, 2014, 10:26:34 AM »
Steve - I love both but I'd give the nod to 530/3787. It's the obvious choice for tripel and great in any of those. 500 is great if you go cool enough. I go 63 -64F for 72 hrs, then ramp for either strain.
I agree. I have a Belgian Blonde made with 3787 on tap right now and it came out very nice.

57
Other Fermentables / Back-sweetening a melomel
« on: November 06, 2014, 07:34:36 PM »
I need to back-sweeten my melomel and I was wondering how this should be done? The gravity for this 5 gal batch is 0.994 and I want it around 1.020-1.030. I was planning on adding some potassium sorbate, then after a day or two add 3-4 lbs honey mixed with a couple cups of boiling water to the bottling bucket, add the melomel and gently stir before bottling. Does this sound right or should I back-sweeten and bottle at a later date? Would this affect the clarity? I don't want to screw this up because I've invested a lot of $ in this batch.

58
Ingredients / Re: hop pellit storage
« on: November 02, 2014, 06:09:28 AM »
I use mason jars and flush with CO2 after each use. A buddy of mine showed me this and it works great.

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General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: October 30, 2014, 08:34:10 AM »
I'm brewing a Gingerbread Ale at our club's Learn to Homebrew event this weekend in Portsmouth, NH.
Do you mind posting the recipe? I'm also brewing for our club's Learn to Homebrew event (Scottish 80) at the LHBS in Toledo, OH.

60
General Homebrew Discussion / Re: Off flavor? Help with dubbel.
« on: October 26, 2014, 12:01:21 PM »
Wyeast 1214 can get some "weird" flavors if the temperature gets high during fermentation.

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