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Messages - beer_crafter

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121
General Homebrew Discussion / Re: Blichmann Beer Gun
« on: May 24, 2011, 12:00:11 PM »
What temp is your beer and what PSI was it carbonated at?  I find the beer gun works best when I have conditioned the beer on the cold side and the PSI a little lower than I normally like to serve at.

122
General Homebrew Discussion / Re: Sour ale tips
« on: May 22, 2011, 05:18:07 PM »
Step 1: Read "Wild Beers" by Jeff Sparrow.

123
General Homebrew Discussion / Re: Competition letdown
« on: May 19, 2011, 04:28:35 AM »
Keep in mind that BJCP comps don't judge "what's the best beer" they judge what is the best example to style.  You may make a great beer but it may not fit into the judge's mind into the category you've entered in.  As an example, I believe if Dogfish Head 60minute IPA was entered into a BJCP comp, it'd score in the low to mid 30s.

124
General Homebrew Discussion / Re: Six day IPA
« on: May 16, 2011, 03:02:00 AM »
the thing is, I think there are beers that you can brew and serve in 6 days with much less of a detriment to the beer than an IPA.  I'd be tempted to do an ordinary bitter or an american wheat ale. 

125
General Homebrew Discussion / Re: Dry Hop question
« on: May 08, 2011, 11:52:51 PM »
If you are using pellet hops, I like a nylon bag.  A muslin bag isn't particularly useful for pellet hops.  You can put them in loose and then use a nylon bag over your siphon to prevent getting any hops into your keg/bottle, but I have not had luck doing this, I couldn't really keep the siphon going.

126
All Grain Brewing / Re: dough-in method
« on: March 25, 2011, 10:19:32 AM »
I put in maybe 1/4 of my water.  Then I put in like 1/3 of my grain and mix it up until it is good and thick.  Then I add probably 1/2 of the remaining water and mix.  Then 1/2 of the remaining grain and mix.  more grain to get it thick.  Then the rest of the grain and then the rest of the water. 

127
Yeast and Fermentation / Re: 1026 British Cask Ale yeast
« on: February 02, 2011, 08:14:51 PM »
I only used 1026 one time but I just kegged a beer made with Wyeast 1469 West Yorkshire yeast and it has major sulfur.  This is my 3rd generation of use, I don't believe my previous batches had any problem.  Fermented at a steady 68F with temp control.  Strange.  I hope it clears up.  Is your 1026 re-pitched over multiple gens or was yours right from the smack pack?  Did you make a starter?

128
All Things Food / Re: BBQ Style
« on: January 14, 2011, 09:52:53 AM »
'why do you feel the boston butt defeats you?

Because every single time I've done it, after the 15-26 hours it takes, I've said "I am never doing that again!"

Deepsouth your baby backs look tremendous.  Next time you should try doing a rack of St Louis cut spare ribs, see if you like 'em better... you might.

I get a whole slab for $2/lb and trim 'em myself.  Here's how:
http://www.youtube.com/watch?v=H_MGM_RRTUQ

The best part is that the end you trim off also goes on the smoker, and serves as a snack a few hours into the session.

129
All Things Food / Re: BBQ Style
« on: January 13, 2011, 02:41:15 PM »
Holy crap. 55 pages!

I smoke in a Weber kettle grill, and just got a smokenator for more capacity.

Here's what I know:
- Spare Ribs (St Louis Cut) are the ribs to use.  Baby Backs have no meat.
- A pork shoulder (boston butt) takes so long to do, I've made it 3-4 times, and every single time, it defeats me.

130
Commercial Beer Reviews / Re: Schneider & Brooklyner Hopfen Weisse
« on: December 22, 2010, 12:07:40 PM »
I've had them both side by side and thought the Schnieder (German) version was better.

131
I'm not sure but it's possible.  Are you sure you mean bitter?  I didn't think Fleur was bitter at all?

132
1388 is not sour the way a sour ale is.  It is tart the way a ripe pear is, as opposed to sour the way vinegar or lemonade is.  Would not have been my first choice for a Belgian IPA though, but it does make a nice tripel or strong blonde.


133
Beer Travel / Re: Heading to Aruba
« on: November 02, 2010, 12:44:22 PM »
Aruba has a TREMENDOUS beer scene for a carribbean island.  Dutch and Belgian beer are availible.

The local beer Balashi, is OK.   Not bad.
Heineken on tap tends to be fresh and delicious.
Guinness Foreign Extra Stout is a real treat, too.
But in the supermarkets and at a few resturants (Madam Jeanette's, the Belgian Cafe) you will find great Belgian and Dutch beers including La Chouffe, DeKonick, Palm, La Trappe, Nostradamus, etc.

One of my favorite things to do is to go to the supermarket on day 1 and get some nice breads and dutch cheeses and charcuterie items and ales and make that my daily lunch while sitting out on the deck.  Cannot be beat!!! 

134
Equipment and Software / SImple pickup tube for keggle
« on: August 13, 2010, 02:00:10 PM »
I currently use a keggle with a false bottom, with a pickup tube that goes from the ball valve to the middle of the keggle.  I am looking for an alternative for this, mostly because I need to use primarily leaf hops with this rig.  The pickup tube today uses what I think is called a flare fitting (basically it is a nut and a ferrule which are attached to the pickup tube).

I was thinking about having an alternative to this that I can use with pellet hops and a whirlpool-- it would basically be a short copper pipe to the edge of the keggle, which is a common design I've seen others have.  How do I connect the pickup tube to my ball valve?  Is the same type of fitting which is on my false bottom's pickup tube easy to use?  Is this a flare fitting?  Am I making this too complicated, and I shouldn't use a pickup tube at all?

135
Beer Recipes / Re: Ideas needed for recipe similar to Hop Stoopid
« on: July 02, 2010, 02:29:02 PM »
I love the Stoopid and have never made a beer that came close to it-- but then again, I've never tried.

I'd do the following and adjust from there:
10 oz of 20L crystal malt
.75 lb of table sugar
enough 2-row to get you to about 1.076
30 HBUs of high AA hops-- A simcoe/magnum combo might be a good call, or maybe go more aggressive with Simcoe/Chinook.  Boil for 60 minutes.
At flameout, add 3-4 oz of American Hops of your choice.
Ferment at 66-68 with Wyeast 1968 for two weeks.
Dry hop for 10 days with 3 oz of Simcoe and Amarillo or Simcoe and Centennial.

See how it comes out and adjust from there.



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