Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - theoman

Pages: 1 [2] 3 4 ... 37
Thanks to all you brewmasters for sharing. One of the reasons I asked about single hops beer is that started growing hops in Sweden using rizhomes from seven American varieties that a friend bought for me, and I collected in L.A. in May. First year harvest was not big (totally 10 oz/300 grams dried weight), but all grew to the max height of the trellis (13 / 16 ft). The varieties that I managed to get were Magnum, Cascade, Zeus, Chinook, Nugget, Willamette and Tettang.  The "+1" comment stuck, do you see any good combinations using my limited hops stock, or do I need other varieties?

Play around. You might discover a great blend that you didn't think would work. I don't see anything there I'd be repelled by. But if you want a recommendation, I could probably live off of various combinations of Willamette, Cascade and Tettnanger. I'm considering planting hops next year and those 3 are at the top of my list.

General Homebrew Discussion / Re: Great Day
« on: November 17, 2014, 01:08:28 AM »
Took a little more than 24 hours for my helles to show active fermentation.....remember when I first made lagers and pitched at too high a temp and they started within 12 hours. I would have freaked waiting 24 hours in the old I just sit back and know pitching at 46F and waiting is the way to excellence.

Aw, he's all grown up!  ;)

Regarding coffee - I also roast my own. For me it's not so much about saving money as it is about freshness. I drink work-provided swill during the week and my own good stuff on the weekends. I also use the hot air popper method, so the quantities are pretty small. I roast just enough to get me through a couple weekends. If I were buying pre-roasted stuff, it would be sitting in my cupboard getting stale. Green beans last a long time.

General Homebrew Discussion / Re: Back to basics - the perfect blonde
« on: November 12, 2014, 01:06:41 AM »
Funny, Belgian is what came to my mind, though the 4% might be low. I'm with Jim. But if you want to go the more Belgiany route with some estery yeast and some fuggles and/or goldings hops, I'm sure that would be delicious as well.

The Pub / Re: Sodastream + wine
« on: November 07, 2014, 01:52:26 AM »
The instructions clearly state to use only with water. If a friend gives you homebrew from his keg that is flat by the time you try it, you should NOT attempt to use a Soda Stream to carbonate it.

All Things Food / Re: Smoked, fermented hot sauce
« on: November 03, 2014, 08:27:20 AM »
I'd just add just a bit the whey which will contain the cultures, not the yogurt itself. Yeah, yuck.

All Things Food / Re: Smoked, fermented hot sauce
« on: November 03, 2014, 01:37:22 AM »
Timely post! Just this past weekend I finished my first hot sauce. I don't remember who it was that posted it, but I followed the basic instructions from that thread. It's a simple hot sauce without any smoke, fermented naturally for 4 weeks with a bit of vinegar added at the end. It's pretty yummy, but I might experiment a bit more with the next one. Maybe add a bit of whey from some yogurt for the yogurt cultures. Maybe roast some of the peppers.

I don't think it would be worth the effort for me, at least not at this moment. But, Mr. S., like others have said, I sure appreciate your effort and even more so, your anecdotes. Have you considered writing a book? It could be a series of short stories, each dedicated to a yeast strain. I'd buy it.

The Pub / Re: Subliminal advertising
« on: October 13, 2014, 12:39:37 AM »
I'm all the time finding naked college chicks rolling around in my hops. Im glad a macro finally got some truth in advertising going

Sure, the information on this forum is great, but I come here for the Jim jokes.

Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: October 06, 2014, 11:54:41 PM »
There were similarities, but mine also had a fuller mouthfeel and body than Dupont. I'm sure that's as much or more due to the malt bill and mash schedule as the yeast. I was aiming for something closer to Saison Voisin than Saison Dupont.

Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: October 06, 2014, 01:01:40 AM »
I've had a couple beers brewed by others that were fermented with Belle Saison at warmer temps. They were good, but they seemed to be less saisony (pepper, clove, spice...) and more Belgiany (fruity with hints of ethanol). I recently gave the yeast a try and fermented for a week at about 18C followed by a week+ at about 23C. I bottled at 1.002 and I'm enjoying the hell out of it right now. It's phenolic all over the place. It's possible the spice notes are accentuated by the 18% rye in the grist. Anyway, I'll use the yeast again and I'll ferment low again.

All Grain Brewing / Re: Help please
« on: October 03, 2014, 06:38:41 AM »
I guess that rules out my 'Send Jon On A Beer Drinking Vacation in Belgium And Germany' donation campaign. Dammit.   ;)

It depends on the wording. You never know... Some local might offer you a spare bed to crash on or something.

All Grain Brewing / Re: Help please
« on: October 03, 2014, 06:35:17 AM »
Here's my wax-on, wax-off lesson:

Scrimping and saving for a longer period will help teach you the patience and discipline necessary to brew good beer.

Commercial Beer Reviews / Re: Duvel Tripel Hop
« on: September 25, 2014, 02:44:06 AM »
This one with the Mosaic is the first I like at least as much as the original. The sorachi version was good, but not an improvement on the original, in my opinion. I didn't notice the foam issue. It's still in the store. I'll give it another look.

Ingredients / Re: Oats in a Pale
« on: September 08, 2014, 07:03:34 AM »
I often add oats to my brews. I'm not sure if I have a good reason, but I like how the beer turns out when I do. Typically, it's 2-3%. I always cook the oats first (even quick oats, though I know it's supposedly not necessary) and sometimes I'll let them toast a bit in the pot before I add water. The toasted oats are more easily detected.

The Pub / Re: Pumpkin Beers...
« on: August 01, 2014, 02:51:03 AM »
I was at the store yesterday and saw about eight pumpkin beers arranged in a display. I don't get it.

That's always my reaction to pumpkin beers, whenever they're displayed.

Pages: 1 [2] 3 4 ... 37