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Messages - dannyjed

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451
After you cut the line to remove the inner plastic tube, and if one of the little threads pokes your fingers and you say "Ouch!" - then it's stainless ;)

452
Going Pro / Re: Commercial
« on: December 25, 2013, 06:43:04 PM »
yum...dark lagers sound very good right now!

453
Ingredients / Re: Avangard Pilsner Malt
« on: December 22, 2013, 12:25:35 PM »
My LHBS just got some for $40/bag. I think for this price I'll have to check it out with some lagers and Belgians. I'll report back with my impressions later.

454
General Homebrew Discussion / Re: Last brew day for 2013
« on: December 20, 2013, 06:02:52 AM »
I going to try and get in a APA and BW before the New Year. Then I'm going to focus on some lagers and Belgians.

455
General Homebrew Discussion / Re: Dopplebock too big?
« on: December 18, 2013, 05:23:29 AM »
According to the guidelines, 10% abv is the max. If it doesn't taste too hot and is drinkable, then I wouldn't worry.

456
All Grain Brewing / Re: Lbs in a barley wine...how much?
« on: December 13, 2013, 08:01:39 PM »
I always use some Crystal 90 in my American Barley Wine. Last year I used half 2 row and half Maris Otter for the base with about 5% Crystal 90. I think if you keep the Caramel malt to 5% or less, it'll be fine. I've used some sugar before, but I don't anymore because I think the big difference between a DIPA and an American BW is the body and mouthfeel.

457
Other Fermentables / Re: Cider Tapping
« on: December 02, 2013, 02:56:05 PM »
Just tapped my recent cider. I used my LHBS early cider, which they get from a local orchard blended specially for hard cider.  So being the early, it is pretty tart which is a good thing. I fermented it dry ( .998FG)
with WY4766 and didn't fortify with any sugar, which I often don't (the juice had an OG of 1.046).  So the 4766 fermented very clean as usual, @ 63F this time, leaving no yeast character and was extremely tart before backsweetening.  I sweetened and tasted until I had just enough sweetness to be a slight counterpoint to the tartness. Very nice apple aroma and clean apple flavor - kind of like a cross between a Granny Smith and a standard cider. I don't think I've made a better one.
Sounds great! Mine came out much better than last years as well.

458
General Homebrew Discussion / Re: IPA's
« on: November 25, 2013, 03:56:01 PM »
I find that this year's Celebration is very sensitive to serving temperature. My fridge is set to 40F and that is too cold for serving that beer. All the flavors are closed down at that temp.  Let it warm up and its a different beer.
Very true and I even got a better/stronger aroma after it warms up a bit.

459
All Grain Brewing / Re: Mashing High, possible issues?
« on: November 20, 2013, 04:07:48 PM »
I don't think you'll have any issues. I heard that Lagunitas mashes their beers at 160 and I think they make some good stuff.

460
General Homebrew Discussion / Re: IPA's
« on: November 18, 2013, 03:08:08 PM »
This is exactly the reason why I heavily hop my American Barley wine every year. It starts to balance nicely after a year.

461
Commercial Beer Reviews / Re: Sierra Nevada Flipside
« on: November 16, 2013, 07:37:32 PM »
I'm not a big fan of Torpedo. I liked the Flipside because of malt/hop balance. I just recently had some Celebration which is my favorite from SN, but I noticed very little aroma. The flavor was great as usual, but I just didn't get much aroma. Maybe it was just that 6 pack or my nose wasn't working quite right :-\

462
Ingredients / Re: Weyermann Abbey Malt
« on: November 13, 2013, 02:37:45 PM »
I've used it twice. The first time, I used it in a Belgain IPA and I used a lot by accident (30%). I thought it was a pale malt...so it turned out sweet and red, but since it was a Belgian IPA it was balanced some with the hops. My friends thought it was one of the best beers that I've ever made. Some accidents can turn out great like the discovery of penicilin. I think at 2-5% you should be fine.

463
Ingredients / Re: simcoe
« on: November 12, 2013, 02:19:03 PM »
I think it is clean as a bittering addition. I also love it for flavor and aroma. Many people find it catty, but I just don't get that. I think I get more pine and citrus and it works well with Amarillo. It seems to be one of those hops that people either love or hate. I think it would be great with some of those other hops in a Barleywine.

464
Beer Recipes / Re: Christmas Vacation Ale
« on: October 30, 2013, 02:27:25 PM »
Another thing to keep in mind is that the ginger can dominate the other flavors at first, but will fade with a little time.

465
The Pub / RIP Lou Reed
« on: October 27, 2013, 05:18:44 PM »
Thanks Lou for your incredible song writing and integrity. A true original artist who inspired many.

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