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Messages - beer_crafter

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31
All Grain Brewing / Re: composting spent grain
« on: August 31, 2012, 08:23:48 AM »
I have accidentally developed a super-species of giant suburban rodent which subists on spent grains from the compost pile.  Be careful out there.   ;D

32
Kegging and Bottling / Re: Hop Rocket Randall and Grassy Flavors
« on: August 09, 2012, 10:24:55 AM »
I my opinion, Randall's are serving gimmicks.
I my experience, Randall + cold beer = grassy flavors. 
Dry hopping cold = grassy flavors, although, they do condition out with enough time.
Dry hop warm = no grassy flavors, tasty and aromatic.

Cheers!

I agree with Tim's assessment of Dry Hopping. I  find temp to be a much bigger factor in grassiness of dry hops than the oft-cited "too much contact time." 

33
General Homebrew Discussion / Re: optimal dry hop temperature?
« on: July 09, 2012, 02:57:19 PM »
In my experience vegetal aromas and flavors are extracted much more noticeably at lower temps.  If I dry hop with american hops at 55 degrees (winter in my cellar), I get up to several weeks of grass/wood before it dissapates.  When I dry hop with the same volumes at 70F, it only typically imparts that character for a few days. 

And yes, you're reading that right... I get chlorophyll notes at the BEGINNING of dry hopping-- not after extended periods of dry hop contact like prevailing opinion tells us.   

34
Extract/Partial Mash Brewing / Re: First try at a session IPA
« on: June 18, 2012, 02:00:48 PM »
I think "American bitter" is both a more accurate description and a good way to approach the recipe for this type of beer.  Strive for the balance that a good bitter has, but use those dank american hops and you are halfway there.

I also like a high character yeast in this type of beer.  1098 British is tough to beat. 

35
All Grain Brewing / Portable march Pump
« on: May 24, 2012, 01:15:10 PM »
Other than the "Wort Pump In a Toolbox", are there any other designs for making a march pump portable?  I don't need great portability, but I can't mount it to a brewing structure either.   Just need to be able to have it free-standing, basically. 

36
Commercial Beer Reviews / Re: New Belgium "Shift" (pic)
« on: May 24, 2012, 12:49:36 PM »
No New Belgium beers are avail in CT.

37
Ingredients / Re: Punching down dry hops
« on: May 15, 2012, 10:11:41 AM »
Yeah I think the difference between leaf and pellet is more systematic than quality-based.  When I brew inside, I need some leaf hops to act like a trub filter.  When I brew outside, I whirlpool, so I like pellet hops because they clump up more readily.   Dry hop in a keg?  Leaf hops for me.  Dry hop in a conical?  Pellet hops in a nylon bag.

38
Beer Recipes / Re: Basic Dubbel and Tripel recipes
« on: May 14, 2012, 10:25:47 AM »
I like a little Munich in my Tripel, something between .5 and 1.5 lbs total.  I find in those amounts it adds to the graininess without really taking away from the beer's crisp soul.  Whatever you do, keep it simple.

39
Extract/Partial Mash Brewing / Re: Agave Nectar Wheat Beer?
« on: May 08, 2012, 04:11:24 PM »
I have used Blue Agave Nectar in place of a sugar in a tripel.  It resulted in one of the best beers I've ever brewed, but I didn't feel the Agave added a tremendous amount vs had I just used table sugar. 

It is highly fermentable so if you are going to use it in large amounts, keep that in mind.  Treat it like invert syrup when formulating a recipe and you should be fine.

40
Beer Recipes / Re: Dogfish Head 90 Minute IPA attempt?
« on: May 07, 2012, 11:28:50 AM »
I think this beer will be a lot better with the addition of yeast, and being a dogfishhead beer, I'd use Ringwood.   ;)

41
Ingredients / Re: Simcoe substitutes
« on: May 03, 2012, 01:41:36 PM »
Simcoe is a high oil hop (2-2.5 mls/100g).
For a sub, I would look for another high oil hop.   It will not make the same beer, but I think that is your best bet to get close.

Yeah, both Citra and Chinook have a different character, but because they're other high oil hops, I'd go in that direction.

42
Commercial Beer Reviews / Re: Would you pay this much?
« on: April 20, 2012, 12:37:08 PM »
It's not that much.  Figure the glass is $10.  That means 6 beers for $75.  Rochefort around here goes for about $7-8 a bottle, figure $45 a six pack.    My prediction is that this $85 MSRP goes right out the window and retails sell it for more like $130.



43
General Homebrew Discussion / Temp control for fridge/freezer
« on: April 03, 2012, 10:43:37 AM »
Thinking about using my current fridge as a fermentation fridge.  It's a typical kitchen sized fridge with a top freezer.

If I use a single stage temp controller to keep it at, say, 64, what will this do to the freezer?  Most likely it would not keep the freezer below freezing, right?

44
I find the 007/1098 yeast to be closest to the Stone profile. 

45
Ingredients / Re: Whether or not to dry hop
« on: March 29, 2012, 04:19:51 AM »
I either put them in a nylon bag, or just toss them in (leaf only!) but use a surescreen on the dip tube. 

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