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Messages - skyler

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601
Kegging and Bottling / Re: Kegging Advice - Am I crazy for offering?
« on: March 03, 2010, 10:27:04 AM »
My gut tells me a priming sugar, hand pump and picnic tap would be good enough, but I'm in unknown territory here.

Nope. Most (maybe all) corny kegs require pressure to hold pressure, so you'd have to pump a tiny bit of co2 into the keg in order for the priming to work.

602
Beer Recipes / Re: Black IPA Idea?
« on: March 01, 2010, 02:17:23 PM »
Does sinamar contribute a flavor?

Yes, but a mellow one.

603
Beer Recipes / Re: Black IPA Idea?
« on: March 01, 2010, 02:16:06 PM »
I've primed my last two batches with a cup each of DME, and despite concerns that it may not ferment ad well as corn sugar, it did produce sufficient carbonation

One piece of added advice that I wish I had been given earlier in my homebrewing experience: when bottling a "big" beer, especially one that is somewhat expensive to make, add a pack of dry ale yeast (Nottingham, US-05, S-04, whatever) a couple days before bottling. This will GREATLY increase your likelihood of having good, reliable carbonation.

604
Yeast and Fermentation / What temp to use Orval Dregs?
« on: February 25, 2010, 04:07:27 PM »
So I made a Hoppy Belgian Blonde Ale (sans sugar or adjuncts). The beer is currently in secondary, in my ferm fridge (which is set to 30F. It tasted really good putting it into secondary. My plan had been to just let it stay in the chill zone for a week or so and then keg it, but then I remembered that I have been meaning to try the Orval trick, and I happen to have a couple Orvals from my wintertime trip to Belgium. Would I need to move the carboy into a warmer place for the dregs to do their work? Should I risk it?

605
Yeast and Fermentation / Re: Harvesting BridgePort's House Strain
« on: February 25, 2010, 03:56:31 PM »
Do you mean has anyone cultured this particular strain, or any strain from a bottle conditioned beer.

I was curious if anyone had used BP's house strain for brewing, and if it was worth the PITA of culturing some.

606
The Pub / Best Beer Selection in a Law School?
« on: February 25, 2010, 03:41:16 PM »
I am the Internal Vice President of the Student Bar Association at Lewis & Clark Law School in Portland, OR - we're throwing a party for our SBA elections on the 11th, and we have a budget surplus. So... I just got a corny keg filled with Hopworks Urban Brewery's Secession Black IPA ($58), another with their standard IPA ($58), and I'm getting another corny filled with Upright Brewing Company's No. 5 ($50). My CO2 can only run two taps at a time, but I thought about using one of those bike pump-style homebrew keg CO2 cartridge things to push the third one at one time. Not a bad beer selection for a daytime on-campus Thursday party at a law school, don't you think?

607
The Pub / Re: Why is Dead Guy Ale so expensive?
« on: February 25, 2010, 03:30:12 PM »
Even with the AHA discount, the Rogue Distillery and public house is the most expensive brewery-owned pub in Portland (next to the Rogue-owned Green Dragon, that is).

608
Beer Recipes / Re: Black IPA Idea?
« on: February 25, 2010, 03:23:07 PM »
If I made a Black IPA (and I plan to sometime in the next few months), I wouldn't use a "risky" yeast like Ringwood, but something extremely safe, like 1056, since off flavors could be difficult to attribute to the yeast, the malt bill, the hop bill, the process... when things are "experimental" on too many grounds. If you're looking for an "English" strain, try 1028 or 1275 (or even S-04).

609
Yeast and Fermentation / Re: Wyeast 1450
« on: February 24, 2010, 05:27:57 PM »
Ok, I'm ready to try again. 2 of my next 4 beers are going to be 1450'd - another Red Seal-inspired beer (calling it "Clubbed Seal Ale"), and some form of IPA - maybe a toned-down Pliny clone.

610
Yeast and Fermentation / Re: Pacman Yeast
« on: February 24, 2010, 05:14:32 PM »
I haven't used Pacman since I switched to temp-controlling, kegging and all-grain, but I will probably try it again, soon. One thing I noticed, though, was that it was very dry and very flocculant - making it less than ideal for bottling. No diacetyl, though. My guess is that the yeast hadn't finished fermenting. Did you pitch enough?

611
Beer Recipes / Re: Black IPA Idea?
« on: February 24, 2010, 12:06:00 AM »
What you would be  making would more approximate an Imperial Stout or a Barley Wine than a Black IPA. I live in Portland, and drink a lot of Black IPA's... I would just brew your favorite IPA and add 6-8 oz of Sinamar, personally.

612
Beer Recipes / Re: Inspired by Three philosophers
« on: February 24, 2010, 12:02:59 AM »
An important part of the Kriek is the "wild" fermentation. You may be better just literally pouring a bottle of Lindeman's or (my favorite) Liefmann's Kriek in at secondary.

613
Beer Recipes / Re: Unspiced Witbier?
« on: February 23, 2010, 09:53:52 AM »
I personally like the punch of fresh citrus zest and coriander, but to each their own.

Gotta ask - why are you including rice hulls as a percent of your grist?

One time I forgot to include them in the mash calcs, and ended up not hitting my temp - so now I act like they are part of the grist, so as not to forget about their specific heat.

614
Beer Recipes / Unspiced Witbier?
« on: February 22, 2010, 11:34:33 PM »
I recently found out Upright Brewing will give me free fresh 3711 slurry whenever I want, and I was considering playing with that yeast a little, since my previous experiments with it were relatively successful. For one, I thought about doing an unspiced witbier, just 45% 2-row, 40% flaked wheat, 5% flaked oats and 10% rice hulls ~ 1.048, maybe 17-20 IBU. Has anyone brewed an unspiced witbier and regretted it?

615
Yeast and Fermentation / Harvesting BridgePort's House Strain
« on: February 18, 2010, 12:02:55 PM »
So I visited BridgePort for Zwicklemania and asked the tour guide about their yeast. He said they keep a house strain, which was like a 124th generation something-or-other and that it was basically "super 1056," and fermented faster and dryer than 1056. He said they only bottle condition BridgePort IPA and Ebenezer (winter warmer). Since the BP IPA is only 5.5% abv, I have considered culturing something from the bottle (which I have never done). Has anyone tried this?

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