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Messages - dannyjed

Pages: 1 ... 32 33 [34] 35 36 ... 49
496
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.

497
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.

498
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!"

499
The Pub / Re: Happy Nigel Tufnel Day!
« on: November 11, 2011, 10:24:42 AM »
"What's wrong with being sexy?"

500
I think I might finally get around to brewing a Munich Belgain Ale.

501
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.  

502
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. 

503
General Homebrew Discussion / Re: Beer Camping
« on: November 06, 2011, 05:14:06 PM »
Nice pics and I am also jealous ;)

504
Ingredients / Re: Flaked Oats vs. Old Fashioned Oats
« on: November 04, 2011, 05:30:57 PM »
Yes, add them to the mash. Beware of stuck sparges, tho, I recommend using some rice hulls to ameliorate this problem. I use 1 to 1 1/2 lbs of oats in my stouts, and add 1/4 lb of rice hulls.  I usually used quick oats, or rolled oats, though flaked is good too. Just depends on whats available to me. They have all come out good.
That's exactly what I was thinking and I was staring at the rice hulls - got distracted and forgot to buy them.  I have used rye quite a bit and have never had a stuck sparge, so maybe I'll be OK.

505
Ingredients / Flaked Oats vs. Old Fashioned Oats
« on: November 04, 2011, 05:05:18 PM »
I plan on making my first Oatmeal Stout tomorrow and my LHBS was out of Flaked Oats.  Can I just use Old Fashioned Oats and get the same results?  Also, should I just add them in the mash?

506
Brewing my first Oatmeal Stout. 

507
Commercial Beer Reviews / Re: 2011 SN Celebration
« on: November 03, 2011, 03:03:47 PM »
I just bought a six-pack and I really like this beer ;D ;D  Thanks for posting the recipe.  I made a fresh hop beer this year with homegrown hops (Cenntennial and Cascade) and it was the first beer that I ever made that soured.  I was disappointed, but some of my friends liked it.

508
MI / Re: Ann Abor
« on: October 26, 2011, 05:05:42 PM »
What day?

509
Other Fermentables / Re: Wine advice
« on: October 22, 2011, 07:49:18 AM »
I really like the reds, particulary Pinot Noir, from Williamette Valley in Oregon.  Some of these might be in the $16 range, but well worth it.

510
Brewing an IPA and kegging my Belgian.

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