Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - dannyjed

Pages: 1 ... 29 30 [31] 32 33 ... 68
451
Extract/Partial Mash Brewing / Re: Specialty Grains % in IPA's
« on: March 17, 2014, 10:52:32 PM »
+1 to doing whatever the heck you think seems right.  Don't ever take any one person's word for anything, including mine.  :)
I like that! I have to find out for myself most of the time even if it is the hard way.

452
Equipment and Software / Re: very frustrated with my Barley Crusher
« on: March 17, 2014, 09:01:30 PM »
I've been having the same problem lately and mine is about 4-5 years old. The last couple of times I've taken it apart and it still only spins one roller half the time. I know when I got it, it had a rubber ring around the driven roller and it broke off shorty after. I was thinking about that I should try and find another rubber ring, but it would probably just break off after a few uses. I'm also at a loss ???

453
Beer Recipes / Re: Rye Stout
« on: March 13, 2014, 06:17:44 PM »
The Carafa II is not very roasty. Maybe use 1 lb CarafaII and 1 lb of Chocolate Malt with the Roasted Barley.
Just a thought.

454
Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: March 12, 2014, 11:41:41 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".

455
Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: March 12, 2014, 05:21:38 PM »
I recently used Wyeast 2124 Bohemian Lager for a BoPils and a German Pils and it came out nicely. Good attenuation and no diacetyl.

456
Zymurgy / Re: Brewing vintage beers
« on: March 06, 2014, 01:15:35 AM »
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.

457
Beer Recipes / Re: Higher Gravity Amber Ale Help
« on: March 04, 2014, 11:50:47 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

458
Events / Re: CYA in Grand Rapids.
« on: March 04, 2014, 01:06:21 AM »
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.

459
Ingredients / Re: Pellet Hops - Vacuum Sealed bag or jar?
« on: March 02, 2014, 02:22:48 PM »
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.

460
Commercial Beer Reviews / Re: Bigfoot Vertical '95 2003-1014
« on: February 28, 2014, 09:59:52 PM »
That sounds like a great time. Thanks for the info.

461
Ingredients / Re: Another Cacoa nibs post
« on: February 27, 2014, 12:30:22 PM »
I used 6 oz in a Porter during secondary and I thought it wasn't enough. I like the keg idea.

462
General Homebrew Discussion / Re: A nice little sour surprise
« on: February 26, 2014, 09:43:13 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 ;)

463
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.

464
General Homebrew Discussion / Re: A nice little sour surprise
« on: February 26, 2014, 02:58:59 AM »
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.

465
General Homebrew Discussion / A nice little sour surprise
« on: February 26, 2014, 02:47:58 AM »
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.

Pages: 1 ... 29 30 [31] 32 33 ... 68