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Messages - theoman

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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.

Equipment and Software / Re: Electric Pilot System
« on: July 28, 2014, 02:33:10 AM »
I have a Braumeister. Love it!

Beer Travel / Re: Cologne and Dusseldorf trip in the works
« on: July 25, 2014, 02:36:06 AM »
Everything you need to know about 'Dorf:

General Homebrew Discussion / Re: Homebrewing Abroad (Germany)
« on: July 22, 2014, 05:01:19 AM »
I want to thank you Theoman. I just moved to Germany 4 days ago(USAF member). I created a login for Brauwland and I can almost get everything I'll need.

Had you not mentioned them almost 4 yrs in this thread, my search on this forum would've ended pretty quickly without any results.

Thank you.


Excellent! You're very welcome. Glad to see someone around here takes me seriously. :-)

Brouwland's selection keeps getting better, but it bugs me that I'm pretty much forced to support their monopoly. Oh, well. You do what you gotta do. I have ordered from these Swedes before when Brouwland's selection was more sparse: Shipping isn't cheap, though.

I think you're much better off using a lager strain that tolerates warmer temps than using an ale strain. WY2124 or Saflager 34/70 will get you closer than any ale strain, even pushing the low 60s for fermentation temps. The yeast character is distinctly different between an Alt, Koelsch or lager strain.

+1 I'm a big fan of 2124. Besides being clean at ale temps, it's incredibly easy to work with and forgiving. One of the best beers I ever made was a black lager fermented with 2124 at low ale temps (forgot exactly what, but I think it was around 16C) and no starter. It came out super clean and super awesome.

My last 2 beers were also with 2124. The first was a more traditional German-ish lager fermented at 11C, then I scraped the fermenter and added it to a session APA-like-thing at about 18C. I just tasted it last night and it's really clean and malty. I think if I upped the malt and mellowed the hops, I could call it a reasonable effort Octoberfest. Or something.

General Homebrew Discussion / Re: Foam
« on: July 04, 2014, 12:47:16 AM »
I've had some too-aged homebrews do that. I think maybe poor storage and maybe poor attenuation at bottling have had roles.

Reading the responses in this thread makes me happy. I love you guys!

Seriously, forcing brewers to take a step back, try some different hops or maybe focus on malt flavors would be good. And maybe a little bad. I have a feeling a lot of the startups will be closing faster that anticipated.

OTOH, what will the growers' response be? Planting more? New and/or heartier varieties? Giving up?

The fun isn't over yet.

Ingredients / Re: Northern Brewer?
« on: July 02, 2014, 05:43:30 AM »
I've used it as late additions in my black lagers. Love it.

All Things Food / Re: Beer grilled cheese
« on: June 10, 2014, 01:45:08 AM »

Google Peter Rheinhart's pizza dough recipe...

Coincidentally, that's the dough recipe I've used the last couple times I made pizza, including yesterday. Yeah, it's good. I substituted 1/2 cup whole spelt flour and it worked well. I'll increase it a bit next time. Another thing I've learned about pizza crust - rolling it out ruins it. You gotta hand stretch it. You can use a rolling pin to help even it out a bit, but a good recipe and hand stretching has improved my pizzas significantly.

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