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Messages - beer_crafter

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121
Beer Travel / Re: Westvleteren 12, where to get some....
« on: June 14, 2011, 05:35:37 PM »
The problem with the the pub, In de Vrede, is that the beers are served absolutely fresh. No maturing time at all. We tried all three, and none of them were ready to be served.

I thought the Blonde was absolutely perfect that young. 

122
Kegging and Bottling / Re: Newfangled bottle necks
« on: June 10, 2011, 02:09:30 PM »
those lips are not really all that new, I think anchor has had them for years.

 A black beauty capper has no trouble.
The red capper can't handle 'em.

123
Kegging and Bottling / Re: Dryhopping in keg
« on: June 10, 2011, 02:08:23 PM »
I have not had good luck with pellet hops in a keg-- leaf hops, with their larger size, are more easily kept out of the works.

If you want to use pellets definitely use a NYLON not muslin bag.

124
Beer Recipes / Should I FWH a Saison
« on: June 09, 2011, 08:16:50 PM »
I am going to make my first saison with French Saison yeast (WY3711) this weekend. Shooting for 6.0 ABV.... a nice summer beer.
Got some Sorachi Ace hops, because that's what people are doing these days, I guess! 

I loved the Saisons in Belgium... dry and BITTER!  None of this sweet, spicy nonesense.

Should I FWH the Sorachis?  What is the flavor like?  Is the flavor very non-traditional in the context of a saison?  I don't think of saisons as having a lot of hop flavor anyway.   

125
Beer Recipes / Re: First Time Saison
« on: June 03, 2011, 07:25:04 PM »
Excellent.  Can't wait to use it. 

126
Beer Recipes / Re: First Time Saison
« on: June 02, 2011, 08:24:26 PM »
Drew, at what temp do you ferment French Saison 3711?  Do you go 80s like it's recommended to do with the dupont strain?

128
Beer Recipes / Re: Golden Monkey
« on: May 31, 2011, 05:32:45 PM »
They most definitely use Coriander at Victory.  They also use acidulated malt.  I took a tour there and we went into the brewers' office where the brew log was opened to a page with the latest batch of Golden Monkey.... I should have taken a picture. 

129
General Homebrew Discussion / Re: Blichmann Beer Gun
« on: May 25, 2011, 01:23:30 PM »
As bonjour said, air is not being introduced, CO2 is coming out of solution.

130
General Homebrew Discussion / Re: Blichmann Beer Gun
« on: May 24, 2011, 07:00:11 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.

131
General Homebrew Discussion / Re: Sour ale tips
« on: May 23, 2011, 12:18:07 AM »
Step 1: Read "Wild Beers" by Jeff Sparrow.

132
General Homebrew Discussion / Re: Competition letdown
« on: May 19, 2011, 11:28:35 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.

133
General Homebrew Discussion / Re: Six day IPA
« on: May 16, 2011, 10:02:00 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. 

134
General Homebrew Discussion / Re: Dry Hop question
« on: May 09, 2011, 06:52:51 AM »
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.

135
All Grain Brewing / Re: dough-in method
« on: March 25, 2011, 05:19:32 PM »
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. 

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