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Messages - k4df4l

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General Homebrew Discussion / Re: Congrats, Majorvices!
« on: July 25, 2010, 06:59:31 PM »
Awesome stuff!!

Congrats on making it happen.  Where's this going to be located?

Commercial Beer Reviews / Re: Brooklyn Sorachi Ace Saison
« on: July 25, 2010, 06:56:28 PM »
IMHO Brooklyn nailed this one.  Great use of the lemony grassy hops with the yeast esters and phenols....nice and dry too.

FTR Amarillo works awesome in Saisons as well. But for heaven's sake don't tell anyone!  ;)

I think Drew let the cat out of the bag when he put the Springtime in Amarillo recipe in the '08 Saison article ;)

Equipment and Software / Re: Anyone Need a Fridge Thermostat?
« on: July 23, 2010, 01:49:15 PM »
I'm a noob to the temp controller end of the pool...could someone explain the pros & cons of this controller over something like the $60 Johnson analog that NB sells?

Commercial Beer Reviews / Re: Tasty crack cans!!!
« on: July 23, 2010, 01:22:14 PM »
In SF, Brew Free or Die is often on sale, making it a really good deal for a commercial IPA (particularly since buying it locally means it is really, really fresh). I don't find it too sweet. Pretty tasty for an everyday brew.

Are you buying it in cans and where are they brewed?  IIRC the cans sold in PA are brewed in MN by Cold Spring.

Of the three sold in PA, I liked Monks Blood the most.

I didn't realize it was contract brewed. IMO they fudged up the IPA.

AFIK, all canned 21st Ammendment beers are brewed @ Coldspring. 

There was some PR on a few blogs when the cans were first released that they flew out to MN to ensure that the beers coming off the line were to their satisfaction.

Commercial Beer Reviews / Re: Tasty crack cans!!!
« on: July 20, 2010, 10:59:06 AM »
In SF, Brew Free or Die is often on sale, making it a really good deal for a commercial IPA (particularly since buying it locally means it is really, really fresh). I don't find it too sweet. Pretty tasty for an everyday brew.

Are you buying it in cans and where are they brewed?  IIRC the cans sold in PA are brewed in MN by Cold Spring.

Of the three sold in PA, I liked Monks Blood the most.

« on: July 08, 2010, 10:47:21 AM »
I agree. Been seeing many shows like Three Sheets and the Thirsty Traveler. Actually was influenced to try different drinks.

There's also Drink Up on the Cooking Channel, Taste the Beverage Show on WealthTV & Beer Nutz on Mojo.

Three Sheets is by far my favorite of the pack.

All Things Food / Re: Coffee Makers
« on: March 02, 2010, 10:38:30 AM »
Let me give out a shout to the AeroPress - yeah, I know, it looks like a corny POS but it makes a fantastic cup of coffee. Way better than any drip machine and better then a press pot as well (was smoother than a presspot with no grit at the bottom of the cup).

Now, I know it says "espresso maker" but it is not an espresso maker per se - it does make an espresso like cup of coffee before you water it down, and it even gives off some crema if your beans are fresh - but it is not an espresso maker. Just a fantastic, simple way to make 1-4 cups of coffee. Highly recommend it, fellas!

I picked up an aeropress at Christmas on the recommendation of another brewer and it does make a really nice cup of coffee; very smooth and rich.  It does knock out some of the high/bright flavors compared to some other brewing methods but OTOH for the same reason, it'll make a decent cup out of some crummy coffee.   It's great for those days where I'm out of the house before my wife wakes up and I just want 1 cup. 

Beer Recipes / Re: Black IPA Idea?
« on: February 28, 2010, 08:51:43 PM »
I did one recently with 1lb of Carafa II and it came out pitch black, definitely got a bit of mellow roasty flavor but it works pretty nice overall between the hops and the rest of the grain bill.  I used WLP007 and it's a stellar attenuator & flocs like mad.

Equipment and Software / Re: water filters
« on: February 28, 2010, 08:41:01 PM »
We've got pretty hard water that's treated with chlorine.  I got a pretty cheap under-sink unit from Lowes that filters the cold water supply and it was a great move...wish I did it sooner.  It has made a great difference for everything from beer to soup to coffee!

Yeast and Fermentation / Re: Wyeast 1968 or safale s-04?
« on: January 18, 2010, 12:21:01 PM »
I think S04 is rather similar to Whitbread (and I've seen it cited as the same strain online before).  It's not usually a first choice for me but I know plenty of people really like it.

So you can more or less compare this way:

1099 Whitbread
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculent. Clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV


1968 London ESB
This extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains making for a slightly sweeter finish. Ales produced with this strain tend to be fairly fruity. Fruitiness will increase with higher fermentation temperatures (70-74F, 21-23C). Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelaerated. A very good cask conditioned ale strain due to rapid and complete flocculation. Brilliantly bright beers are easily achieved without any filtration.

Flocculation: Very High
Attenuation: 67-71%
Temperature Range: 64-72F, 18-22C
Alcohol Tolerance: 10% ABV

General Homebrew Discussion / Re: Recipe ownership?
« on: January 12, 2010, 12:29:22 PM »
If I take someone else's a recipe and tweak it by changing the hop schedule or the yeast type or something else, could I ethically claim it as MY recipe? How much do I need to change it to claim it as mine.

Denny says its yours once you use your water.

I would add that the original brewer deserves some mention though.

Yes indeed...if you ever take part in a group brew where everyone brews the same recipe then shares the results, the difference in beers is pretty surprising.  That said if I incorporate someone else's recipe or just part of their recipe into something I brew, I've go no problem with giving credit for the inspiration/guidance.  It's the right thing to do IMHO.

All Grain Brewing / Re: Kolsch - Protein Rest or Not ?
« on: January 12, 2010, 12:05:37 PM »
I brewed it yesterday.  Mashed at 152F (150F after an hour, 0deg out). The wort was clear going into the fermentor (not sure if that means much.

Probably means you nailed you pH and had a good hot break which will most likely give you a very clear bveer. One thing I think I should mention though, kolsch yeasts are notoriously hard to drop and are very low flocculators, kind of a "dusty" strain. The White Labs strain clears a lot faster than the Wyeast strain - however often times both are fairly hazy, which is why the style is traditionally filtered in Germany. I use gelatin and a secondary bright tank to get my kolsch clear.

I'll second that observation on the White Labs vs Wyeast strains.  WLP029 has been significantly more flocculant in my brewing than 2565.  After a couple weeks of lagering though, both are plenty clear for me.

All Grain Brewing / Re: Maple Nut Brown Ale Recipe
« on: January 04, 2010, 10:56:21 AM »
Actually, at second look, the recipe n the BYO issue is for the Imperial Nut Brown Ale, not the Maple Nut brown. The Tommyknocker site gives this info . . .

"Imperial Nut Brown Ale, at 9% alcohol by volume, is a bigger, bolder version of our wildly popular Maple Nut Brown. Look for Imperial Nut Brown in 12 oz six packs, at your favorite retailer. 2007 GABF Bronze Medal."

And if you compare that BYO recipe for the Imperial version to the site, you'll see what I mean; BYO has the recipe ABV clocking in way under 9% and spec just Willamette when the site references the Euro/Am mix.  The hops aren't a huge deal but it unusual for one of those recipes to be so far off on ABV.

I've had the Imperial version but not the Maple Nut Brown.  It sounds like the Imp could be the Maple recipe doubled but I'm not sure...if anyone knows, feedback would be appreciated as I might brew something based off more or less halving the BYO version.

Ingredients / Re: American 2-Row vs. British Pale
« on: January 04, 2010, 10:47:43 AM »
 I bought a 55 lb bag of each last year and need to make another bulk grain purchase because my supplies are running low.

Did you brew anything with close enough recipes between the two sacks that you could draw a conclusion? 

Not really (unfortunately).  My British beers are fairly, well, British (i.e., english yeast, lower attenuation, etc.) while my American beers tend to be very American (i.e., American yeast, higher attenuation, hoppier, etc.).  I could probably try brewing my next British beer with American 2-row as a base malt (since that is the less expensive of the two malts) and evaluate any differences.  But I do like the idea of having both types of malt around, if for no other reason than for authenticity's sake (and I'm probably answering my own question here).

In that case, it sounds like you definitely want another sack of each!

All Grain Brewing / Re: Maple Nut Brown Ale Recipe
« on: January 03, 2010, 12:40:08 PM »
Since I am new to this, can you point me in the right direction on how to get access to that BYO?

I wouldn't feel right just lifting and posting any of the recipes online . . . Besides, you need to own this issue . . worth every penny!


Or any number of online HBSs . . .

That's a great resource to have on hand.

Interestingly, the BYO recipe specifics don't match up with Tommyknocker's current site description.  The ABV is way off and the site specs "a blend of European and American hops" while the BYO recipe is just Willamette.  Did the recipe change since publication of the 150 clone brews issue?

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