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Messages - ajk

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46
Equipment and Software / Re: BrewEasy
« on: April 22, 2014, 05:25:23 AM »

47
Equipment and Software / Re: BrewEasy
« on: April 22, 2014, 04:36:42 AM »
John Blichmann lives not far from Indianapolis, and my LHBS often has his wares on display. I'll take a look the next time I'm in there (should be later this week), and if they have it, report back with details.

48
Equipment and Software / Re: BrewEasy
« on: April 21, 2014, 05:43:50 PM »
I get "page not found".

49
Ingredients / Re: Nuts
« on: April 20, 2014, 01:57:03 PM »
Black walnuts have a very robust flavor.

50
Beer Travel / Re: Chicago
« on: April 08, 2014, 04:33:30 AM »
I'll be in that area Friday visiting Haymarket and maybe a couple of other places before going up to Half Acre and then out to Aurora to judge.

51
I had a Hefeweizen with H2S and SO2 notes.  I was sure they would age out eventually, but I wanted to serve the beer next week.  Also, I didn't want to wait long given the style of beer.

Looking for ways to remove the sulfur, I came across this topic and decided to give it a try.  My approach was to dunk a piece of copper pipe into the keg about a dozen times.  It seems to have worked.  The H2S is completely gone.  I think I still detect a little SO2 in the aroma and the finish.

I had a feeling the lack of copper on the hot side of my brewery would bite me someday.  Looks like I need to toss that copper pipe in the boil from now on.

52
Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: March 26, 2014, 02:58:32 AM »
With that said, would I use Moteuka instead of Czech Saaz?  Well, if I am going to use an imported hop in a Bohemian-style Pilsener, it would have to be the real thing.  However, seeing that I prefer to use whole cones with a false bottom, I tend to use the U.S. triploids Sterling and Santiam in my Bohemian-style lagers because high-quality whole cone Czech Saaz is difficult to obtain via the home brew trade.  Neither hop is perfect for the job.

I thought Sterling was a diploid.  I tend to think of Mt. Hood, Ultra, Crystal, and, as you mention, Santiam when I think of U.S. triploids with a noble character.

53
Yeast and Fermentation / Re: WY2487-PC Hella Bock Yeast
« on: March 10, 2014, 07:12:35 PM »
I always detect a little ester in a young lager, but I don't remember it being any more pronounced with 2487 than with other lager strains.

54
Yeast and Fermentation / Re: WY2487-PC Hella Bock Yeast
« on: March 10, 2014, 04:25:27 PM »
Hm, I've always found it to be malty from the get-go. It's a good choice for a 1D.  It flocs a little harder than 2124, attenuates a bit less, and often requires a diacetyl rest, even if I keep it in primary for 4 weeks.

Other than the lack of d-rest, your fermentation schedule sounds fine to me.

55
Are we all talking Tinseth or Rager?

56
Events / Re: NHC Hotels filled up already?
« on: March 10, 2014, 04:57:42 AM »

Should have booked long ago and not waited for the official AHA release of hotels.
I tried that back in January, and it didn't work. The AHA blocks were apparently already reserved, and there was very little availability outside of them. 

57
General Homebrew Discussion / Re: Bias in BJCP judging?
« on: March 08, 2014, 08:48:41 PM »
Even feedback that is wrong on the surface can still be useful.  Why did the judge think it was too high in alcohol?  What characteristics of the beer might lead to that conclusion?  Whatever those are (hot mouthfeel caused by water issues or sourness, solventy notes caused by warm fermentation, etc.) might need to be dialed back.

58
General Homebrew Discussion / Re: NHC shipping issues
« on: March 08, 2014, 08:43:39 PM »
It's not made up—it is glassware. I didn't say what it was filled with. :-)

59
General Homebrew Discussion / Re: NHC shipping issues
« on: March 08, 2014, 06:39:31 PM »
I too use a FedEx account and preprint the label. But if I were asked, I'd say "glassware."

60
Beer Recipes / Re: Smoked Barleywine
« on: March 06, 2014, 06:49:08 AM »
The trouble with smoked malt is the level of smoke varies greatly with the age of the malt. Which smoked malt were you thinking of using? Weyermann?

One thing to be very careful of with any smoked beer is to ensure your water contains no chlorine or chloramines.  That usually means starting with RO water or treating your tap water with something like potassium metabisulfite (Campden).  Chlorine or chloramine in your water will result in the wrong kind of phenol in resulting beer (Band-Aid instead of smoky).

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