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Messages - dannyjed

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All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 11:45:39 PM »
How about maple? Also, how do you cold smoke and is there a "cheap and easy" method?

All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 09, 2014, 12:59:56 PM »
Ok, you've perked my interest. Can you explain the process?

Yeast and Fermentation / Re: Am. Farmhouse Blend in an IPA?
« on: July 03, 2014, 01:53:47 PM »
Sometimes those American hops can clash with sour and funk. I've had some 100% Brett IPA's that were good and it looks like Am. Farmhouse blend is just a saison yeast and a brett strain. It could work, but you might want restrain the hops a little. If your worried you could split a batch of IPA for an experiment. Give it a try and report back with your results.

Equipment and Software / Re: drilled into wrong spot on fridge
« on: July 03, 2014, 02:02:43 AM »
I did the same thing to a fridge around 5 years ago. I was drilling through the side and hit a freon line. DOH! I know how you feel bro. The next one I got, I decided to be safe and drilled through the door. At least both of these were old fridges that I got for free.

Ingredients / Re: Massively high AA German Hallertau?
« on: June 27, 2014, 07:52:13 PM »
I don't think that could be right at all. There has to be some sort of mistake on the packaging.

All Grain Brewing / Re: mash temp
« on: June 27, 2014, 07:14:20 PM »
Yup, I can tell between 148 and 158, but the difference between 152 and 156, not so much.
I used to always mash around 152, but the last year I've been mashing (especially lower gravity beers) @ 155-156 and I notice a difference in the body. I've found this has helped 4.5-5.5% beers not taste so thin.

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.

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