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Messages - beer_crafter

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121
Beer Recipes / Should I FWH a Saison
« on: June 09, 2011, 01:16:50 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.   

122
Beer Recipes / Re: First Time Saison
« on: June 03, 2011, 12:25:04 PM »
Excellent.  Can't wait to use it. 

123
Beer Recipes / Re: First Time Saison
« on: June 02, 2011, 01:24:26 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?

125
Beer Recipes / Re: Golden Monkey
« on: May 31, 2011, 10:32:45 AM »
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. 

126
General Homebrew Discussion / Re: Blichmann Beer Gun
« on: May 25, 2011, 06:23:30 AM »
As bonjour said, air is not being introduced, CO2 is coming out of solution.

127
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.

128
General Homebrew Discussion / Re: Sour ale tips
« on: May 22, 2011, 05:18:07 PM »
Step 1: Read "Wild Beers" by Jeff Sparrow.

129
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.

130
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. 

131
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.

132
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. 

133
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?

134
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.

135
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.

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