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Messages - dannyjed

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526
All Grain Brewing / Re: NHC brew letdown
« on: March 20, 2012, 01:37:34 PM »
Sometimes I have found that I am my biggest critic of my beers.  Maybe you are being a little too harsh on yourself gmac.

527
Beer Recipes / Re: Munich malt question
« on: March 15, 2012, 02:30:51 PM »
I made a Belgian Ale with 80% Munich and it came out great.

528
Since you bottled after 9 days, part pf the bitterness you're experiencing could be yeast that's still in suspension.  On your next batch, leave it in the fermenter for 2-3 weeks.  That will promote a cleaner beer.
+1000 patience in this area will reward you with better beer.  Even if the gravity doesn't drop after 9 days, the yeast are still doing some clean up work. 

529
The Pub / Re: Louder than Love -rockumentary
« on: March 13, 2012, 06:11:24 PM »
MC5 and the Stooges - great stuff, kick out the jams!

530
Commercial Beer Reviews / Re: Highland Brewing Company
« on: March 12, 2012, 02:19:25 PM »
I always enjoy Highland beers when I visit my brother in Johnson City.  I also like the Asheville Pizza and Beer Co. (I think that's what it is called).

531
I made a Porter on Sat.  Tonight, I'm going to bottle my Blueberry wine ( I tasted a sample last night and it already tastes better than last year's).

532
General Homebrew Discussion / Re: First barley wine
« on: March 10, 2012, 08:48:12 PM »
I wouldn't use the champagne yeast, just use a large starter. 

533
Beer Recipes / Re: My Latest Timothy Taylor Landlord Knockoff
« on: March 01, 2012, 08:09:57 PM »
Thanks for posting the recipe.  That looks very tasty and worth a try.

534
I'm makin' a Rye IPA similar to Denny's recipe. I going to try and make the color red and more late hop additions.

535
General Homebrew Discussion / Re: homebrew shelf life
« on: February 29, 2012, 04:15:27 PM »
Hops are also preservatives.  I believe that there are many variables to consider with the shelf life of a beer.  Some that come to mind are abv., amount of hops, malt, packaging, storage temp., etc.  Or you could taste some now and write down some tasting notes.  Then, save some for six months and a year and taste again and compare tasting notes. 

536
General Homebrew Discussion / Re: American Brown Style Guidelines
« on: February 22, 2012, 05:22:45 PM »
After reading this thread, it never really occured to me that an American Brown Ale should have citrus hop flavor/aroma.  I'm still learning about stlye guidelines.  In my own recipe, I have always used EKG and Williamete as flavor and aroma hops and I really like the results.  However, last weekend I used Cascade for flavor and aroma to see if I like it any better.  Just when I think I have a recipe nailed down I have to go and change it  :'(   Damn this beer ADD.

537
Equipment and Software / Re: How's your Thermapen?
« on: February 21, 2012, 05:35:50 PM »
I have to say I'm very pleased with my new Thermapen.  I used it on two brews now and I also calibrated my other thermometers that were off as well.  The price was worth it for me.

538
Beer Recipes / Re: CDA recipe feedback
« on: February 20, 2012, 07:43:40 AM »
Have you ever brewed an APA/IPA with 23% C-malts before? WAY too much IMO unless you like really sweet beers.
I agree. You might want to lower the Crystal to 1 lb.

539
Beer Recipes / Re: CDA recipe feedback
« on: February 18, 2012, 11:17:29 AM »
You could also add the black during the sparge.  In my experience, roast malts and citrus hop flavors clash.  That is just my opinion and I have never used black midnight 525.  The recipe looks fine and let us know how it turns out.

540
Extract/Partial Mash Brewing / Re: That extract "twang"
« on: February 18, 2012, 08:55:15 AM »
To me the twang tastes sort of like a combination of two things: caramel and banana.  But it's not exactly the same as either of those.  The banana-ish flavor might possibly be due to fermentation temperature more than the extract, but the unusual stale oxidized sort of character of the caramel-ish flavor is very distinctive and is the primary taste sensation.  I think it can happen with DME, but is more prevalent with LME.  I believe it is caused by a combination of concentrated wort boils that are part of the extract production process, with oxidation occurring over time in the packaging.  And then the problem might be exascerbated (sp?) by concentrated boiling when reconstituting the wort.  In other words, it helps to do full wort boils, rather than boiling concentrated wort and then diluting at the end.  Preventive measures can be taken by using the freshest and lightest extracts available, and boiling with the full volume and not concentrating in the boil.  One other key thing about extracts is they contain high concentrations of salt from the production process, so it's a very good idea to use distilled or RO water.  I think it is likely the extra salt that also contributes to detection of the extract twang flavor.  So try using purer water to see if that helps as well.

Hope this helps a few people out there.  A lot of it is theoretical (on my part), but I think it makes a hell of a lot of sense when you stop to think about it.
I totally agree with this.  I think it is also important to stress on having enough healthy yeast and controlling fermentation temperatures.  When I began brewing, my fermentation temps were in the 70's and my beer was mediocre at best.

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