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Messages - dannyjed

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61
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 08, 2016, 06:47:22 PM »
since you're posting a pic of a Pale Ale with a headstand...here's mine with 5 hops (Simcoe, Centennial, Equinox, Citra, and Columbus)

62
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 05, 2016, 07:50:06 PM »
I'll add a few more...MC5 and Velvet Underground.


Totally underrated and influential. I think Iggy and the Stooges were added by somebody, too. If not, they need to be on there.
Yeah, that was me.

63
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 05, 2016, 05:56:51 PM »
I'll add a few more...MC5 and Velvet Underground.

64
The Pub / Re: Top Three: Underrated 60s/70s Rock and Blues
« on: June 04, 2016, 06:43:51 AM »
1. Roky Erickson
2. Stooges
3. Flying Burrito Brothers

65
All Grain Brewing / Re: Berliner Wiesse
« on: May 23, 2016, 01:45:01 PM »
Souring with lacto works better when you sour the sweet wort with lacto first and boil that when its reached your preferred pH target. The boiled wort is bittered to the degree desired and then the yeast is added to the cooled wort for the final fermentation.
Yes, this would be the faster method.

66
All Grain Brewing / Re: Berliner Wiesse
« on: May 23, 2016, 12:47:15 PM »
I would taste it and find out where it's at with the level of sour that you want. Your method will probably not leave it very sour right now and it could take more time, but only taste will tell.

67
I brewed a German Pilsner today for my parent's 50th wedding anniversary and was aiming for an OG 1.048. I forgot that when I use Avangard Pils malt that my efficiency goes up a few points and I ended up with 1.050. I thought that number seemed fitting for their 50th.

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I'll throw in WY2278 for consideration. It gives a great crisp/dry finish. It is at least on par with 34/70 in my opinion.

The 2 back to back batches of German pils I just made used 2278.
Let me know how they turn out. There is only so much experimentation that one can do with a grain bill of German Pils.

69
I'll throw in WY2278 for consideration. It gives a great crisp/dry finish. It is at least on par with 34/70 in my opinion.
I just might give that one a try.

70
Ok, I think I'll go with what has already worked well.. WY 2124. I plan on calling this one "This Pils is IT"

71
WLP838 is a good one, I'm usually a Wyeast person, but that 838 is solid stuff. But you also can't go wrong with 2124.
So, is WLP838 the same as WY 2308 Munich Lager? I've used WY 2308 before, but not in a German Pils. Like Jon, I like my German Pils to have a crisp finish.

72
Yeast and Fermentation / What's your favorite German Pils yeast?
« on: May 15, 2016, 10:19:36 AM »
I plan on trying to perfect a German Pils this summer and I like to know what yeasts are your favorites. I've used WY 2124 many times and I like it, but I'm wondering if there are some others that I need to try.

73
Ingredients / Re: interesting hop to pair with cascade
« on: May 11, 2016, 02:38:41 PM »
I have an IPA on tap right now with Equinox and it is very nice. I think it would go nicely with Cascade. It is becoming my favorite of all of the newer hop varieties lately.

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General Homebrew Discussion / Re: Pics of recent brews?
« on: April 06, 2016, 03:19:22 PM »
Realizing how interesting it is to taste and observe these beers side by side in the sampler glasses. The mineral aspects of the dort really pop and stand out in comparison after taking sip of the Pils . I also realize how pale yellow the Pils really is.
All in a day's work





Sent from my iPhone using Tapatalk
Beautiful looking beers and nice glasses!

75
General Homebrew Discussion / Re: NHC Indy
« on: March 18, 2016, 01:34:50 PM »
I struck out also. The competition is tough because all four of my entries were solid. Congrats to all who advanced.

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