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Messages - dannyjed

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451
So this year I started making my first sour beers after 7 years of brewing because I've always have been interested and my wife is really digging them now. I made a Flander's Red and Oud Bruin about 4-5 months ago and they are coming around nicely, but still not ready until around the 1 year mark. I've read up on a sour mash for a Berliner Weisse and thought this would be a great idea for having a sour ready in short time. I basically used the recipe from the latest Zymurgy and let the mash sour for 24 hours at 118-120 degrees. I just put this beer into the keg and tasted it and it's not very sour at all. I'm not very familiar with this style so maybe I'm expecting more than I should or is this a common problem with a sour mash? Maybe some more experienced brewers with this style can chime in?

452
General Homebrew Discussion / Re: Planning
« on: May 14, 2014, 08:40:11 PM »
I know what you mean. I'm scrambling to get a beer ready for Club Night and a beer for an outdoor festival the week before. I going to brew both this Saturday.

453
Beer Recipes / Re: Cent / Amarillo IPA
« on: May 13, 2014, 09:51:34 PM »
I have a basic IPA recipe that I throw different hops into. 24# Pale Malt, 2# C-40 for a 10 gallon batch. I've had good luck hitting it with all-Centennial at 60, 40, 20, 5 and dry hopping (Tinseth of around 50IBUs altogether). Also I've done Magnum at 60min (to about 30IBUs) and then Amarillo at 40, 20, 5, and dry. 

I now have just 4oz of 8.8% Cents and 6oz of 6.9% Amarillo left and want to use them together. I'd like to bitter with Magnum at 60min to get a clean backbone.  I know what 100% Amarillo tastes like (I love the grapefruit thing) but will it clash with Cents? And would I be better off blending the two hops for each addition, or doing the 40 and 20 with Cent and the late with Amarillo, or perhaps alternating the two? I'm open to ideas...

red


Any of the above. Centennial blends well with pretty much anything. I've blended the two for each addition, and added them separately. They play really well together.  Centennial is the universal American ale hop IMO.
Agreed! The last IIPA I made had Columbus, Cenntennial, Amarillo, and Mosaic. My friends are begging for more and I told them that they can buy a lb of the above hops and I'll get right to it.

454
Extract/Partial Mash Brewing / Re: Help Me Tweak This Recipe
« on: May 12, 2014, 02:02:18 PM »
The bitter finish might be from the 6 oz of hops at 1 min. and not the dry hops. You could try adding some hops at 20-15 min and less at 1 min. If the bitterness is more of a grassy/vegetal taste then it could be the dry hops. I personally would use about half that amount for dry hopping for 5-7 days. I know others use 4-6 oz of hops when dry hopping, but I think it's a waste.

455
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: May 04, 2014, 11:50:12 PM »
I'm going to my 1st NHC and I would very much like to have a beer with all of the forum mates.

456
brewing up an IPA this weekend. I never really brew IPAs but in the last few months I've been having fun with it. I've got a whole sack of munich and most of a sack of 2 row so I'm scheming for sure. got some farmhouse ideas in the planning stages, which is good because I need to ramp up the sour program again.
I've just gotten into making sours this year. I have a Flanders Red and an Oud Briun aging. I plan on making a Berliner Weisse next weekend.

457
General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 12, 2014, 12:27:25 PM »
I plan on brewing my second sour of the season, an Oud Bruin.

458
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 09, 2014, 11:41:43 AM »
I brewed a Brown Porter(1.050) and used Wyeast 1728. I can't remember the last time I made a Porter under 1.060.

I'm curious to know why you chose to go lower.  Personally, I get tired of over the top OG/ABV/IBU etc etc etc. A well-made 1.050 beer could be most enjoyable, but it seems like you're bucking the trend.
Same reason here.

459
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 11:53:29 PM »
I brewed a Brown Porter(1.050) and used Wyeast 1728. I can't remember the last time I made a Porter under 1.060.

460
Brewing a BoPils tomorrow. First lager in almost 2 years - new lager fridge !  1.050 OG / 40 IBU.  Weyermann BoPils and plenty of Saaz. Go figure.
So when it's ready, the weather will be warmer...enjoy.

461
Beer Recipes / Re: 1st Barleywine
« on: April 02, 2014, 10:31:11 PM »
Out of curiosity, if it is glorious now why not just bottle it and start drinking it?  You can save some to see how it ages, and still enjoy it now.
This is why I bottle mine every year. Then, after 2-5 years I have vertical tasting usually around the New Year.

462
Ingredients / Re: Two hops...
« on: April 01, 2014, 12:36:40 PM »
Amarillo and Columbus for me.  They blend nicely.
I agree 100%

463
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 23, 2014, 11:40:04 PM »
and my American Barleywine

I changed it up a bit this year by using Citra, Amarillo, Mosaic, and Pacifica hops...I call it Tropic Bomb.

464
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 23, 2014, 11:12:57 PM »
My German Pils

465
Ingredients / Re: Lagers Again
« on: March 23, 2014, 02:39:23 AM »
I've been really happy with my lagers this year. Now, I have to try the floor malted Pils...this thread has perked up my curiousity and I need some tasty lagers for summer.

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