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Messages - theoman

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16
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.

17
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?

18
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)

19
The Pub / Re: Craft beer tap list app
« on: March 25, 2015, 03:59:48 AM »
Cool idea. I hope it takes off.

20
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.

21
General Homebrew Discussion / Re: Debbie Downer (Cleaning My EHERMS)
« on: February 09, 2015, 05:30:25 AM »
There's always the middle-of-the-road option like a Braumeister. I'm 8 brews in on mine and absolutely love it. Easy to use, easy to clean.

22
The Pub / Re: The 19 Types of Beer Snobs
« on: February 05, 2015, 03:24:10 AM »
I've gone through a few of these over the years, but I like to think that I've reached an enlightened point in my life where these categories no longer apply. If I had to pick one, I'm probably closest to "the Asshole". Or, I'd add a sub-category under the "Self-important Homebrewer": Is experienced and doesn't give a damn what you drink because he knows his is better.

23
All Grain Brewing / Re: Smaller All Grain Batches
« on: February 03, 2015, 04:04:52 AM »
And "cleaning and/or scrubbing bottles" is totally unnecessary, especially if you rinse them well after pouring and store them upside down.

Word. The hardest part of bottling for me is making sure the dishwasher is empty on bottling day so I can use it to sanitize the bottles. After that, it's the one step my wife helps me with. I get everything set up and the beer transferred to the bottling bucket with the priming sugar. She fills the bottles and I cap them. Smooth and fast.

24
General Homebrew Discussion / Re: Making progress with SWMBO
« on: January 27, 2015, 02:33:46 AM »
My wife is really picky - she only likes to drink the beer I brew.

25
All Grain Brewing / Re: Buying Grains Online
« on: January 21, 2015, 12:50:53 AM »
I always buy uncrushed. I have purchased online before, but usually I buy from my LHBS. My latest supply comes from part of a bulk purchase together with other homebrewers directly from the maltster.

26
Yeast and Fermentation / Re: never re-used yeast before ?
« on: January 16, 2015, 06:14:45 AM »
no just a portion of the slurry.

use this to determine amount.  http://www.mrmalty.com/calc/calc.html

174 ml, so about 3/4 cup. I didn't know mrmalty had the slurry calculator, thanks!

Neither did I. It looks like I way overpitched for my latest black lager.

27
The Pub / Re: stop drinking for a month
« on: January 12, 2015, 06:37:27 AM »
I guess the real reason why I'm doing this is to prove that I'm able to :-(

Every so often I'll stop drinking for a week or two for this very reason. I just want to be sure that I can.

It's been a while since I've gone more than a few days without something alcoholic. There are too many good reasons to have a beer. Like taco night. You gotta have a beer on taco night.

28
Commercial Beer Reviews / Re: my favorite Belgian breweries
« on: January 07, 2015, 08:02:48 AM »
I'm trying to imagine living in a land that has ditches full of Cantillon bottles instead of Keystone cans. It must be ruff

Things are actually not much different here. Despite the fantastic selection, most people drink crap. The ditches are full of Jupiler and Carapils cans. OTOH, I have seen what appeared to be homeless men in the train station drinking Westmalle Tripel.

Sorry for the hijack...


29
General Homebrew Discussion / Re: long tail?
« on: December 18, 2014, 02:55:04 AM »
I think understanding ingredients is a big one. Way, way back when I was in the US doing partial mash brews, I would go to the homebrew shop and taste all the grains from the bulk bins. I would think, "Yeah, that's the flavor I want in this beer, and a little of that..." That's not so easy to do in Belgium since grain isn't sold in bulk, but you could buy 250g bags of everything you can find and taste them individually. You could even go so far as to make a mini mash. As for hops, I still re-read the profile of every hops I have before adding it to a recipe. From there, experience and maybe some advice from the good folks here will get you where you want to be.

30
Yeast and Fermentation / Re: do you use dry yeast
« on: December 10, 2014, 07:32:56 AM »
Yes, most of the time. I always have some s-05 on hand and usually s-04, though I've only used it a couple times. I recently used Danstar Belle Saison with excellent results. I have a packet of Nottingham I haven't used yet. I also have a Saflager 34/70 I'll use before the winter is over.

Why? Mostly because I'm cheap and lazy.

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