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Messages - dannyjed

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496
No brewing, but I will be tapping two kegs (Munich belgian and IPA) for when my two brothers come into town Friday.  We're going to the Red Wings game on Sat. and the Lions game on Sun. ;D

497
The Pub / Re: What beer opened your eyes?
« on: December 04, 2011, 09:58:10 AM »
It was Sierra Nevada Pale Ale and the Bert Grant beers from the early 90's.

498
Sounds great!  I would like to do a barrel aged BW sometime.  Now I can't wait to taste my Munich Belgian.

499
I might get around to a Rye IPA.  My LHBS finally got in some Rye Malt.

500
Equipment and Software / Re: oxygenation
« on: November 30, 2011, 03:20:45 PM »
I use a MixStir to aerate (not oxygenate) my beer...



Under $20 and in my unscientific survey as effective as O2 or an aquarium pump.
I also use a mix stir and it works great for making mead and wine too.

501
Homebrew Competitions / Re: 2 Golds
« on: November 23, 2011, 08:08:55 PM »
Great news! 

502
Ingredients / Re: Malt Knowledge
« on: November 23, 2011, 08:06:19 PM »
I would say that after another 50 batches you should have a better idea (that's about how long it took me to somewhat understand specialty grains).   Seriously, I experimented a lot by using a standard base malt recipe for a certain recipe like APA, IPA, etc. and interchanged specialty grains.  This is basically trial and error, but after awhile I've come up with some good recipes.  Some I am still experimenting with and trying to make better and some I now leave alone.  Getting there, for me, is half the fun.

503
Making an IPA for when my brothers come into town in December.  I couldn't find anything better to do on Black Friday than brew beer.

504
Ingredients / Re: Flaked Oats vs. Old Fashioned Oats
« on: November 22, 2011, 07:01:30 PM »
I am tasting this Oatmeal Stout today from the keg and I have to say that this is probably the smoothest stout that I have ever made.  I used 1.25 lbs of Old Fashioned Quaker Oats and I had no ploblem with the sparge.  I think I might up the amount of oats next time and try the toasting method.

505
General Homebrew Discussion / Re: Dry hopping a porter
« on: November 16, 2011, 02:44:08 PM »
Sooooo, I didn't dry hop the porter. I wasn't able make it work but in the end, the porter ended up being an extra stout at 6.8%. Has a nice flavor but is going to need some time to condition.  I need to get another vessel to dry hop.
You could always try dry hopping in your primary fermenter, maybe after initial fermentation has taken place.

506
General Homebrew Discussion / Re: Dry hopping a porter
« on: November 16, 2011, 02:37:47 PM »
 ;D ;D
"Noonan!  Nnnnnnnnnnnnoooooonan!!!!" 

"Top notch Danny! Top notch!"

507
The Pub / Re: Happy Nigel Tufnel Day!
« on: November 11, 2011, 10:24:42 AM »
"What's wrong with being sexy?"

508
I think I might finally get around to brewing a Munich Belgain Ale.

509
General Homebrew Discussion / Re: Dry hopping a porter
« on: November 08, 2011, 02:14:19 PM »
I don't think Williamette hops will clash with the roastiness.  In my experience, I have found that citrusy hops clash with roasted malts and I don't get any citrus flavor from Williamette hops.  

510
General Homebrew Discussion / Re: Chocolate flavor in Porter
« on: November 07, 2011, 04:46:47 PM »
Cocoa nibs from a health food store will add great Chocolate flavor. 

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