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Messages - dannyjed

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61
Beer Recipes / Re: American Mild v3
« on: October 08, 2014, 02:11:52 PM »
Denny, have you tried something like oats or rye to increase the viscosity a bit? I've been drinking a few American session beers lately, and I think Founders All Day IPA is the only one that has it right. I think they've been kind of tight-lipped about their recipe, but I've heard them mention in interviews that they have a rather complicated grain bill.
I heard the Founders brewers talk at the NHC and they said that they use a lot of crystal malt in All Day IPA. I don't mean to make the crystal malt haters cringe, but maybe you could bump up your crystal to 1.5 lbs and see if that helps the body.

62
I think this is a great way to experiment. Over a year ago, I made a split batch of American Pale Ale and for one of them I added 1.5 oz hops at flameout (under 180 degrees F); the other I added 1.5 oz  dry hopping for 6 days. They both had good aroma with the dry hop version having a stronger and longer lasting aroma. I wish I would've had a triangle tasting to see what the results would be for more people. I do remember being surprised how much aroma there was for the flameout addition and I quit dry hopping for awhile. Now, in hoppy beers I do both flameout or hopstand and dry hop.

63
General Homebrew Discussion / Re: What's brewing?
« on: September 28, 2014, 01:57:40 PM »
I made a Brown Ale on Sat.

64
Extract/Partial Mash Brewing / Re: Article Tips
« on: September 27, 2014, 06:42:35 AM »
I think limiting the amount of Oxygen after pitching is also very important. A buddy of mine has a keg specifically used for dry hopping to transfer without exposure to O2. You can also read the Zymurgy with the NHC winner in the IPA category. He has won a couple of times and his process is all about not exposing the beer to O2.

65
I fall into that camp of "too much crystal ruins a good beer" too.  I tend to "top out" at about a lb in a 5 gallon batch as being that tipping point in a pale ale type beer.  I'm afraid your small batch size comes out almost twice that level.

That said, I hope you'll try it again but scale down the crystal malts so you end up with roughly a half pound in 2.5 gals.  I think you'll like the crystal again if its used with restraint.  It definitely has its place.

HTH-
This ^

66
I fear that you may be right.  I had to give crystal malt another shot after dannyjed wrote "Crystal Haters...c'mon guys it's Crystal malt not Crystal meth." 

Believe it or not, there was a time when I was not a crystal malt hater.   However, that was a long time ago when one could have any base malt that one wanted as long as it was Briess or Schreier 2-Row brewer's malt.
I'm glad you're giving it another shot ;) I'm enjoying a Pale Ale that I made using 8.5 lbs Avangard Pils, 1lb Avangard Munich, 1 lb Vienna, and .5 lb Crystal 40. It has a nice hoppy, dry finish.

67
Ingredients / Re: Is Wet Hopping BS?
« on: September 17, 2014, 02:25:54 PM »
The one and only time I made a wet hop beer it turned out really bad. If I can remember, it soaked up a ton of wort and had a weird "earthy" taste and not in a good way. Then, after a few weeks the beer got an infection that made it undrinkable and a dumper. I have no desire to ever do that again.

68
I don't hate crystal malts at all. I use them in many of my beers to get the flavor and body that I want. I remember the brewers from Founders talking at NHC and they said that they use a lot of crystal in their all day IPA (session IPA). They said that the amount of crystal that they use goes against every thing that you read on the internet. Even though I don't care too much for that beer, it doesn't taste too sweet or artifical to me. Anyway, today I'm not using any crystal in a Belgian Pale Ale.

69
Pimp My System / Re: Cask Ale Corny Keg
« on: September 13, 2014, 10:01:25 AM »
Here's a pic of my club's easy Cask Ale set up(the Gravitree) at Club Night.

70
General Homebrew Discussion / Re: CONGRATS JONATHON FULLER!!!
« on: September 13, 2014, 09:30:24 AM »
Great job! That sounds like a delicious beer. Would you care to share the recipe because I just got into making sour/funky beers this past year?

71
Kegging and Bottling / Re: maple priming?
« on: September 10, 2014, 06:58:27 PM »
I have to agree with Denny. My buddy makes a great Maple Brown Ale and uses maple extract. His beer reminds me of eating pancakes in liquid form.
Yuck! (For me that is,its a matter of opinion) To me maple is a flavor in beer that should be an accent, not the main flavor. I think the dryness that adding a bunch of sugar in the form of maple syrup could work ok with a beer that otherwise would be sweetish. Ironically maple syrup would make a beer less sweet. I am yet to find one that's perfect.
It's not the main flavor and is more of an accent, but you can taste it. It's mainly a malty brown ale. I think a sweet maple syrupy beer would be gross too.

72
Kegging and Bottling / Re: maple priming?
« on: September 10, 2014, 06:25:09 PM »
I have to agree with Denny. My buddy makes a great Maple Brown Ale and uses maple extract. His beer reminds me of eating pancakes in liquid form.

fake maple flavor is just so not the same as real though. to each his/her own
You could be right. I can't remember ever having a beer with real maple syrup or one with enough to actually taste the maple flavor.

73
Kegging and Bottling / Re: maple priming?
« on: September 10, 2014, 01:52:45 PM »
I have to agree with Denny. My buddy makes a great Maple Brown Ale and uses maple extract. His beer reminds me of eating pancakes in liquid form.

74
General Homebrew Discussion / Re: Hop & Brew School
« on: September 09, 2014, 12:59:21 PM »
Nice..do you get to take some hops home?

75
General Homebrew Discussion / Re: Caramel Malt in a Russian Imperial Stout
« on: September 09, 2014, 11:46:51 AM »
I just don't see a problem with a little Crystal malt (%5 or less) in big beers. I think it's just a personal preference. I use about 4-5% Crystal in my Barleywine each year (scored a 41.5 in NHC) and about 3% Crystal in my Imperial Stout. I get good attenuation that balances it out.

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