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Messages - dannyjed

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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.

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.

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.

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.

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.

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

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.

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.

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

Ingredients / Re: All Munich Malt Belgian
« on: September 25, 2011, 11:35:46 AM »
Thanks for the replies.  The more I've been thinking about it, I think I'm going to split the base malt with half Pils and half Munich. 

Ingredients / All Munich Malt Belgian
« on: September 24, 2011, 07:18:28 PM »
I was thinking of making a belgian with all Munich malt for the base malt.  Has anyone done this and what were the results?  I was thinking 12lbs Munich, 1 lb Caramunich, .5 lb Aromatic, and 1 lb of D-180 Candi Syrup. 

The Pub / Re: Goodbye R.E.M.
« on: September 22, 2011, 07:16:25 PM »
A great band with integrity.  I saw them in '89 and they were even cool enough to have the Minutemen open up for them in the mid 80's.

Ingredients / Re: IPA hop preference
« on: September 21, 2011, 01:33:58 PM »
Usually I like the grapefruit flavor (Amarillo), but lately I have been liking the passion fruit, mango flavor.

Ingredients / Re: OH MY GAWD...disgusting...yuck yuck
« on: September 21, 2011, 01:29:47 PM »
Denny, thanks for being the Guinea Pig in this experiment because I actually thought about doing this before.  Next time I'll just sniff the bag or smell the glove :D

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/23 Edition
« on: September 21, 2011, 01:22:13 PM »
I brewed a Rochefort 8 clone last weekend, and am waiting for some Staropramen yeast to arrive in the mail, so the only brewing I will do this weekend is making a lager starter.
Its also keg cleaning time again.

I'll be doing something similar to Rochefort.  My first time using Candi Syrup 180 and 45 and my starter is already going.

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