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Messages - dannyjed

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Yeast and Fermentation / Re: Favorite yeast for a Belgian IPA?
« on: January 20, 2013, 08:53:42 AM »
Thanks for the suggestions Dave.  I like the Westmalle strain better also.

Yeast and Fermentation / Favorite yeast for a Belgian IPA?
« on: January 20, 2013, 08:34:36 AM »
I was thinking about making a Belgian IPA for my next brew and was wondering what Belgian yeasts work well for this style.  I really liked the Lagunitas example (can't remember the name).  Also, what american hops are a good choice that wouldn't clash with Belgian yeast character.  I have Apollo, Columbus, Citra, Cascade, Simcoe, and Amarillo to choose from.  Thanks, Dan.

Beer Recipes / Re: Hoppy Belgian Ale
« on: January 19, 2013, 07:35:17 AM »
That sounds very tasty.  I think I might need to make a hoppy Belgian soon.

General Homebrew Discussion / Re: Soapy off flavor
« on: January 10, 2013, 08:50:18 PM »
This thread is very interesting to me because I had a lb of Cascade hops that I swore gave my beer a "soapy" flavor, then I just attributed it to myself being overly critical. 

All Grain Brewing / Re: Base malt recommendation for Belgian brews
« on: January 09, 2013, 04:50:25 PM »
I have to agree with the others - Best is wonderful.  The last Dubbel I made with it was the best one yet.

Imperial IPA.  This time I'm using less Crystal and Citra hops for flavor.

General Homebrew Discussion / Re: Forgive me, it's been too long.....
« on: January 07, 2013, 05:22:19 PM »
Good to hear you're back in the game...A buddy of mine makes a great Coffee Stout by using a french press and cold steeping overnight, then adds it to the keg.

General Homebrew Discussion / Re: Lagering Question
« on: January 06, 2013, 12:32:59 PM »
I think keeping them at cellar temps after carbonation would be fine as well.

I'm brewing an APA with Apollo and Citra hops.

The Pub / Re: Your favorite Christmas beers?
« on: December 22, 2012, 04:51:25 PM »
This year for the first time, I made a Great Lakes Christmas Ale clone.  It came out very close to the original and my wife and friends all like it.  I don't use spices (ginger and cinnamon) very much at all, so this beer has been a nice surprise and I plan on making it every year around this time.

Hey Porter, Hey Porter...

All kidding aside, it would have to be the Barley Wine that I made 2 years ago.  It won a 1st place and came in second in Best of Show.  I still have one bomber left that I plan on enjoying over the holidays.

I can't decide because of my beer ADD condition...

Ingredients / Re: Splitting base malt with Pils and Two row
« on: December 12, 2012, 02:58:29 PM »
Thanks, good to know...I unfortunately made a Rye Pale Ale with Munich, then I read a post that Munich and Rye don't go together well...and what do you know, I really don't like this beer very much at all.  It is almost like the Munich is masking the rye flavor completely.

Ingredients / Splitting base malt with Pils and Two row
« on: December 12, 2012, 02:50:10 PM »
I am planning on making a Belgain Dark Strong/Quad this weekend and was thinking of splitting the base malt with Pilsner and Two row.  I've never done this before and was wondering if this is a bad idea - should I just use all Pilsner malt.  Do these grains clash or would this be alright? 

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