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Messages - dannyjed

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Zymurgy / Re: Saison Article in July/Aug 2014 Issue
« on: June 25, 2014, 11:32:28 PM »
I guess Belle Saison yeast is not a "traditional" saison yeast!?!  I got my saison down to 1.002 with no trouble at all with the Belle Saison.  I think it is a fantastic saison yeast, finishes low but doesn't taste nearly that dry, with a beautiful peppery spiciness and slight lemony flavor.  I will probably never use any other saison yeast because that one is perfection.  Oh, and uh, I sprinkled it directly on top of the wort, no second generation or rehydration or starter required.
good to know because I just used this for the first time a couple of days ago

I've dumped 2. One was a "wet" hop IPA that got infected and the other was an IPA that got terribly oxidized. Many times if I have a beer that I don't care for I call up a few friends to come over and fill up growlers.

Yeast and Fermentation / Re: Wyeast 1272 American II
« on: June 23, 2014, 12:03:27 AM »
I've gotten some tartness from 1272.

Beer Recipes / Re: IPA thoughts
« on: June 21, 2014, 03:12:39 AM »
I personally hate to see a pale ale over 1.060 and think it's dumb to call a beer under 1.060 an IPA - session or otherwise.
agreed...I thought it was strange when Lagunitas came out with their new Pale Ale and it was stronger than their IPA.

Also, a Berliner Weisse is considered by many to be the most refreshing beer in the world.

Going Pro / Re: Good article about malts.
« on: June 21, 2014, 01:53:32 AM »
I've used their Abbey Malt twice and it is very nice.

I don't think there is a better summer beer than a nice German Pils.

Beer Recipes / Re: IPA thoughts
« on: June 20, 2014, 05:47:57 PM »
I'm curious about the 'more grain to make it an IPA' comments.  I thought the primary differentiating characteristic separating a Pale Ale from an IPA was IBUs.  I understand if the issue is BU:GU balance, but balance is a quality characteristic, not a category characteristic, is it?

Not trying to throw bombs here.  Maybe this is in the category of 'can there be such a thing as a Session IPA?'.

But additionally the OP didn't state the batch size, but assuming it is a typical 5 gallons, it only has to get to 1.056 OG to be in the BJCP IPA range.  Seems to me that 10.5 lbs of malt would be pretty close.

I guess to sum it up, I'd ask how much is in your bittering charge, rather than addressing the amount of malt.  What am I missing?
yeah, I see your point. Since the OP didn't mention hop amounts I thought that grain amount seemed low for 5 gal of IPA. Most commercial and homebrew IPA's that I can think of are 6.5-7.5% ABV and it would be hard to hit that with 10.5 lbs of grain. I always make my IPA batches shooting for around 6 gal because of hop absorbtion.

Beer Recipes / Re: IPA thoughts
« on: June 20, 2014, 02:20:57 PM »
I would say with that amount of grain this looks more like an American Pale Ale. I would up the amount of 2 row and even decrease the crystal a bit.

Events / Re: 2014 NHC Grand Rapids Review
« on: June 15, 2014, 07:07:28 PM »
I also got to meet Denny and Drew who have helped me numerous times on this forum. I didn't want to be the "creepy brewer groupie" guy and those guys are very approachable and geniune nice guys. A great time was had by all.

Events / Re: 2014 NHC Grand Rapids Review
« on: June 15, 2014, 04:48:50 PM »
I agree with all your points. Grand Rapids was great! I finally got to meet you and I had a great time hanging out with your fellow club members in the Ann Arbor Brewers Guild.

General Homebrew Discussion / Re: What's Brewing this week?
« on: June 12, 2014, 12:48:07 AM »
The NHC!
Me too. My first NHC and I hear there might be some homebrew sampling.

Ingredients / Re: Blueberry Beer
« on: May 28, 2014, 01:50:17 AM »
You can also use Blueberry extract. I made one last year and used blueberries just because I always wanted to and sometimes I seem to make things harder than they have to be. It turned out purple which I called "Purple Drank" and I used a hefe type yeast strain. If I made one again, I would use a cleaner yeast strain (to let the blueberry flavor shine more) and Blueberry extract. I think the extract would be easier to dial in the amount of flavor that you want.

Ingredients / Re: Bravo, El Dorado
« on: May 25, 2014, 02:52:36 AM »

Firestone Walker makes an all-El Dorado barleywine called Hell Dorado and it is definitely full of that sort of life saver/jolly rancher fruit candy flavor.

I love everything out of firestone (until easy jack), but I don't know if I would want to try that.

For me, these new crazy/fruity hops are at their most interesting blended into a traditional IPA blend, like with Centennial , Amarillo, Chinook, Columbus, etc.  For example , El Dorado is really interesting for a pint or two, not so much after (to me) because of the sweet fruitiness. But it makes makes a really cool addition to a traditional IPA blend, where people are trying to put their finger on what quality is different but good, and wanting more.
I totally agree with this. I like the new hop varieties better when mixed with some of the old standbys instead of by themselves. I even use them in smaller ratios when mixing with C hops and I think it gives an interesting complexity to the piney, citrusy flavor.

I didn't taste it after 24 hours, but it smelled sour. Next time I'll take all of your advice and taste it periodically until it's at the right level. Thanks for the replies.

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