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Messages - beer_crafter

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Yeast and Fermentation / Re: 1026 British Cask Ale yeast
« on: February 03, 2011, 03:14:51 AM »
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?

All Things Food / Re: BBQ Style
« on: January 14, 2011, 04:52:53 PM »
'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:

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.

All Things Food / Re: BBQ Style
« on: January 13, 2011, 09:41:15 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.

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

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

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.

Beer Travel / Re: Heading to Aruba
« on: November 02, 2010, 07:44:22 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!!! 

Equipment and Software / SImple pickup tube for keggle
« on: August 13, 2010, 09:00:10 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?

Beer Recipes / Re: Ideas needed for recipe similar to Hop Stoopid
« on: July 02, 2010, 09:29:02 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.

General Homebrew Discussion / Re: Is a good, low ABV IPA possible?
« on: June 28, 2010, 09:09:15 PM »
The answer in my opinion is YES--- an "XPA" is essentially a low ABV beer with the character of an IPA.

I do not think an APA is what the original poster is looking for.  Most APAs are balanced, with caramel flavors, where the hops are prominent but not necesarily the sole focus of the beer.

If I were to attempt this, I would basically shoot for an OG:IBU ratio of 1:1.  I would skip the middle, flavor hops (because I feel that they will skew the IBU rating, perhaps unpredictably), use a lot of flameout hops, and a lot of dry hops. 

I would also use a decent amount of crystal malt, 8% or so. 

I would experiment with both American and British style yeasts.  I find that sometimes the esters in a London or British ale yeast will bring out more of the hop aroma in a beer. 

Yeast and Fermentation / Re: Sour(?) Slurry
« on: June 03, 2010, 06:04:33 PM »
How did you collect your blowoff in a sanitary manner?  I am used to collecting slurry from the bottom of the fermenter, which is rather easy to do cleanly.  When I run a blowoff, it's exposed to air and god knows what else in my basement.

Yeast and Fermentation / Re: Is S-04 supposed to smell like...
« on: May 26, 2010, 10:03:24 PM »
Can be a little sulfuric, usually cleans up with conditioning.

Equipment and Software / Re: where can I get a decent 5 Liter cask
« on: May 25, 2010, 12:39:13 PM »
What I did to avoid over-oaking my beer (And, upon further review, I have a 10L barrell), is to store another 10L of non-oaked beer from the same recipe, and then blend the oaked and the non-oaked in the serving keg.  One time, this worked great. 

I checked my records and I fermented at 56 which is on the high side for the Munich Lager yeast, so I am guessing that it in fact is fermentation temp that caused this.  I found that the other beer in my log where I had noted poor head retention was a bitter that I made, fermented at 72, also quite warm.    I'm going to call this mystery "solved."

The head forms but quickly dissipates so that leads me to believe that  I "have all the protein you need, but other factors are interfering with them. My suggestion in this case would be to make a yeast starter each time you brew, aerate well and control the fermentation temperature of your wort as it ferments. "

It's possible that I underpitched, being a lager.  I fermented it a little on the warm side, 54 or so, so I am wondering if that contributes to this.

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