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Messages - theoman

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1
All Grain Brewing / Re: Efficiency of Oats
« on: June 18, 2015, 03:59:40 AM »
I've never had a problem either, but I always pre-cook my oats. Even if I'm using quick oats.

2
General Homebrew Discussion / Re: Belgium
« on: June 12, 2015, 04:55:25 AM »
Looks like you have plenty of time to read this book:
http://www.amazon.com/Good-Beer-Guide-Belgium-Webb/dp/1852493119/ref=sr_1_1?s=books&ie=UTF8&qid=1434108974&sr=1-1&keywords=good+beer+guide+belgium

But to add to what unclebrazzie said, also not far from Struise and St. Sixtus is De Dolle Brouwers. They have my favorite brewery tour every Sunday at 2pm. Also in the same 'hood is the quaint little town of Veurne, which I think is underrated. There are a few good drinking spots in and around there as well.

3
General Homebrew Discussion / Re: the eye of the murky IPA beholder
« on: May 27, 2015, 05:18:24 AM »
There's no need to rush it. 2 weeks in the bottle is too young, in my opinion. I just won 1st place in a homebrew competition with an IPA that's been in the bottle for 6 weeks (there's still a bit of haze).

4
All Grain Brewing / Re: Saison attempt
« on: April 28, 2015, 05:21:28 AM »
I also got bored and decided to write this up:

A Guide to Saison and Saison Yeasts

Thanks for that! My only concern is that it almost looks like you're encouraging people to use spices.
I didn't see that in this article. Spicy is there, but I think that ought to be fermentation rather than actual spices. The recipe doesn't call for spices, so thats how I took it.

Yes, that's how I took it, too, but I don't think that's clear. Some less experienced brewers might see it differently. I hope not. "Why in the world did you add Cinnamon to your beer?" "Because Drew said so!"

5
All Grain Brewing / Re: Saison attempt
« on: April 28, 2015, 05:08:04 AM »
I also got bored and decided to write this up:

A Guide to Saison and Saison Yeasts

Thanks for that! My only concern is that it almost looks like you're encouraging people to use spices.

6
General Homebrew Discussion / Re: Beer soap?
« on: April 23, 2015, 05:35:05 AM »
Interesting how old threads get revived.

I made a batch of soap with hops a while back. The hops oxidized and turn the soap brown and there was zero hops aroma (I used cascade pellets). The soap turned out fine and the hops made it nice and exfoliating, but otherwise it was a waste of hops. I think you would have to use concentrated oil to get some aroma.

7
Beer Travel / Re: Belgium, Ireland - Where do I drink?
« on: April 21, 2015, 02:59:02 AM »
Narvin's suggestions for Brussels are solid, but unless you're looking for a specific, hard-to-find beer, I'd avoid Delerium. I'd add Délice et Caprices and Neutnigenough to the list. Otherwise, just wander around and drop in if a place looks interesting. Maybe pick up a copy of Around Brussels in 80 Beers for the outlying areas.

8
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 16, 2015, 12:33:44 AM »
Star San and Iodiphor weren't easy to buy here, but now I've found a place where I can buy Star San and today I'm going to receive a bottle I ordered two days ago.

Just an aside - if you can get ChemiPro Oxi, you should be able to get ChemiPro Acid. It's basically Brouwland's version of Star San. I've been using it for years.

9
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 13, 2015, 11:53:32 PM »
It sounds to me like there's something left over from the acetic acid. Are you diluting it at all?

I'd say don't bother with the homemade acetic acid/peroxide mix and go for something commercial like Star San or Chemipro Acid (which is what I use). Follow the instructions to dilute, soak and drain well (no rinse). 

10
All Grain Brewing / Re: Saison attempt
« on: April 13, 2015, 04:55:58 AM »
+1 on oats an no sugar. My last saison had oats and rye and it was freakin' delicious. Belle Saison got it plenty dry.

11
General Homebrew Discussion / Re: Brewing during the drought
« on: April 03, 2015, 12:57:29 AM »
Practice the no chill method and ditch the quick chill thing all together- Im never going back.

Until you end up with a batch that reeks of creamed corn.  Slow/no chill will almost certainly result in increased DMS production.

The Ozzies swear otherwise. I've read a lot into the no-chill thing. I'm still a bit skeptical, but plenty of people are doing it.

From the above Maltose Falcons link:

Chill None: Our antipodal brewers are experiencing their own brutal droughts and brush fires currently. Naturally, Aussie brewers are heavily invested in reducing their water usage. One very popular technique amongst them is "No Chill Brewing". The basic process - get a heat resistant plastic vessel (Aussie's like their HDPE cubes) , carefully transfer freshly boiled wort into the sanitized vessel, squeeze out the remaining air, seal the cube, roll it around a few times to ensure even vessel heating (to avoid cracking) and wait. The wait is at least overnight until cool. Once chilled, rack the wort into your fermenter and pitch your yeast. Voila! Done! The Aussies swear you can make great beer via this method - including IPAs and APAs. The consensus from fellow Amurican brewers is to shift your hop additions around and allow for some last minute "flameout" to adjust the aroma.

12
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 27, 2015, 06:32:41 AM »
So... If some malts are "fully modified", can others be "more modified"? If so, what's the point? How can they be more modified than fully? Perhaps a mash using adjuncts or undermodified malts will convert better if the fully modified malts are more fully modified than the less fully modified malts?

13
General Homebrew Discussion / Re: continental vs domestic malt flavors
« on: March 27, 2015, 03:54:13 AM »
Since you bring it up, I've been wondering about the difference in modification between continental and "domestic" (I'm on the continent, so technically, they're domestic to me) malts. The article below makes the claim that continental malts are less modified. It seems like a pretty general statement to me. Anybody have any idea if there is any merit to the claim?
http://beerandbrewing.com/VMvilisAAKGj51nr/article/belgian-beer-youre-probably-doing-it-wrong

(Besides that, I thought it was a great article)

14
The Pub / Re: Craft beer tap list app
« on: March 25, 2015, 03:59:48 AM »
Cool idea. I hope it takes off.

15
General Homebrew Discussion / Re: recipe resource
« on: February 10, 2015, 03:53:49 AM »
Does anyone know of a resource where I can input my on-hand ingredients and a list of suggested recipes will be generated? 

This forum.

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