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Messages - dannyjed

Pages: 1 ... 39 40 [41] 42 43 ... 55
601
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.

602
Brewing an IPA and kegging my Belgian.

603
Ingredients / Re: Home smoked malt
« on: October 17, 2011, 03:49:49 PM »
I say taste it.  You should be able to taste the smokiness.

604
Commercial Beer Reviews / Re: 2011 Sierra Nevada Northern Hemisphere
« on: October 15, 2011, 02:12:03 PM »
I like this beer very much and I'll have to get some.  I tried to make one this year with fresh Centennials and Cascades and it didn't turn out as well as expected. 

605
Beer Recipes / Re: Playing with Porter
« on: October 15, 2011, 08:14:50 AM »
You should post your stout recipe.  In my Porter, I usually cut down on roasted grains like roasted barley, but increase the chocolate malt with some crystal.

606
The Pub / Re: 12 Extremely Disappointing Facts About Popular Music
« on: October 13, 2011, 01:02:29 PM »
Bad Popular Music gives inspiration to the underground music scene.  So much material to make fun of.

607
Looks good!  I just made Blueberry Wine with my wife for the second time this summer.  We pick the blueberries around my parent's house in the Upper Pennisula, Michigan and last year's tasted great and we have no more left :(  This year I made it a little stronger (higher OG) and I made 6 gallons instead of 5.  However, wine making can really test your patience compared to brewing.

608
Beer Recipes / Re: Grapefruit IPA?
« on: October 04, 2011, 01:19:09 PM »
IMO Amarillo hops give a wonderful grapefruit flavor in my IPA's.

609
All Grain Brewing / Re: pick up tube picked up most the trub
« on: October 03, 2011, 01:27:30 PM »
I've seen at least one experiment by a homebrewer where the beer with the trub left in was preferred over one wit it removed.  I wouldn't worry about it if I was you.
I agree, I usually get a little trub in my fermenter and I reuse my yeast.  I've had no problems.

610
Kegging and Bottling / Re: bottle carbonating an Imperial IPA??
« on: October 01, 2011, 09:02:50 PM »
I would give the bottles a chance to carbonate at room temp for several more weeks before any additional yeast additions.  All that uncapping and pouring would add unwanted oxygen to it and should only be a last resort.

I agree, I think you got them cold too quick.

611
General Homebrew Discussion / Re: Rye Pale Ale clarity
« on: September 29, 2011, 01:38:58 PM »
I usually use around 20% Rye Malt and have used up to 30% and it has always been clear out of the keg.

612
Ingredients / Re: All Munich Malt Belgian
« on: September 27, 2011, 02:35:36 PM »
Alright,  I think I'll use

10 lbs Munich
2 lbs Pils
.5 lb CaraMunich
.25 lb Aromatic
1 lb D-180


613
All Grain Brewing / Re: All grain equipment checklist
« on: September 27, 2011, 06:13:31 AM »
I don't use a lid.  You can also check out Denny's site to see how to use a SS braid for your cooler.  This is what I use and I have never had a stuck run off.

614
Ingredients / Re: All Munich Malt Belgian
« on: September 26, 2011, 04:45:34 PM »
I've never done an all Munich base malt before, so I might as well try it.  Denny are you suggesting dump the CaraMunich because of the Candi Syrup?  I made a Belgian last Saturday and used the D-45 Candi Syrup and I could definitely smell a great caramel aroma.  I can't wait to use the D-180.

615
Ingredients / Re: All Munich Malt Belgian
« on: September 25, 2011, 01:54:55 PM »
I'm using Wyeast 1762 Abbey Ale 2.

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