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Messages - skyler

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616
Beer Travel / Re: Amsterdam
« on: June 22, 2010, 05:44:51 PM »
Check out a neighborhood called de Jordaan near the city center. That neighborhood has some of the coolest beer-centric taverns (or bruin caves) in Europe. Just walk around there and stumble into whatever bar you fancy. Many permit tobacco smoking, too, though it is technically prohibited.

617
Beer Travel / Re: Beer in France
« on: June 22, 2010, 05:41:54 PM »
I lived in Nice for seven months after I finished my undergrad, and will tell you the south is no beer heaven. You will find plenty of places that serve duvel, but that is about it. However, I highly recommend you drink as much armagnac as you can - that stuff is delicious!

However, there are plenty of Belgian beer bars in Paris if you look hard enough. France's beer capital is certainly French Flanders, the area around Lille, near Belgium - pretty much the opposite of the Cote d'Azur. No worries, though, every region in France makes and consumes excellent wine.

618
Ingredients / Best Dry Hop Combo
« on: June 22, 2010, 11:05:37 AM »
My plan had been to dry hop with 1oz Simcoe and .5 oz Citra, but I realize I have some CTZ leftover, and I LOVE CTZ as a dry hop, but since I haven't used any in the kettle, I thought the dankness might muddle the decided "fruity" balance in the blend.

Also, amounts would be nice. I think 1-1.5 oz is plenty, but I would go over if anyone seems to think I need to. The simcoe I have available now is in pellet form, but the CTZ and Citra are whole, fwiw. I keg, too. So, I could potentially dry hop twice.

The kettle additions went like this:

US Sorachi Ace   11.0 %    0.50 oz    14.2    Loose Whole Hops    45 Min From End
US Cascade         4.0 %    2.00 oz    13.6    Loose Whole Hops    20 Min From End
US Simcoe         12.0 %    1.00 oz    12.3    Loose Whole Hops    10 Min From End
US Sorachi Ace   11.0 %    1.00 oz    11.2    Loose Whole Hops    10 Min From End
US Simcoe         12.0 %    1.00 oz    6.7    Loose Whole Hops    5 Min From End
US Citra             10.8 %    1.00 oz    6.1    Loose Whole Hops    5 Min From End
US Simcoe         12.0 %    1.00 oz    0.0    Loose Whole Hops    At turn off
US Citra             10.8 %    1.00 oz    0.0    Loose Whole Hops    At turn off
US Sorachi Ace   11.0 %    0.50 oz    0.0    Loose Whole Hops    At turn off

5.25 gal

619
Beer Recipes / Re: Critique my stout recipe?
« on: June 21, 2010, 05:21:41 PM »
I also have the option of bittering with Nugget - which sounds a bit less wasteful. I think I may do that.

What about switching to a British Malt? I am concerned that the "biscuit" it would impart would distract from the chocolate flavor I am shooting for. How long should I keep the nibs in secondary? And would it make a difference if I kept the beer in a ferm fridge set to 32F during the "dry nibbing?"

My sense had been that I should give it a long primary (3-4 weeks), then cold crash, rack it, keep it at lager temp., wait 2-6 weeks, and then put the nibs in for 2 weeks before kegging (thought this beer would be nice to have around Halloween/Thanksgiving).

620
Beer Recipes / Re: Critique my stout recipe?
« on: June 16, 2010, 08:47:35 PM »
Yeah, I somewhat adapted the grain bill from an old Rasputin clone I remember seeing. I just thought I would reduce the base malt more or less. I had been shooting for just a little shy of imperial an gravity. Also planning on cold conditioning it for a while before adding nibs. The cocoa was an afterthought. I hadn't thought about the possibility of going overboard on roasted malt. I may  just increase the base malt a bit and drop the nibs and make it an ris. Does anyone else think that amount of roasted malt would be appropriate for a chocolate stout?

621
Beer Recipes / Re: Critique my stout recipe?
« on: June 16, 2010, 05:24:55 PM »
Fwiw, it is a 5.5 to 6 gal recipe, depending on the boil (new burner). I always do at least 5.5.

622
Beer Recipes / Critique my stout recipe?
« on: June 16, 2010, 10:58:23 AM »
Was hoping I could get a little feedback before I brew it.

10 lbs us two-row
1 lb 40L
1 lb pale chocolate malt UK
1 lb flaked barley
8 oz roasted barley UK
8 oz Belgian kiln-coffee
4 oz special B

Bitter to about 55 ibu with some willamette I want to get rid of (60 and 30 min additions)

4 oz cocoa nibs in secondary for a week or 2

Mash at 154F for 60 min

WY1028 @ 65F

623
All Grain Brewing / Re: crushed grain life
« on: June 16, 2010, 10:46:42 AM »
I have use 2 month old pre crushed grain before without problems. It was stored mostly sealed (not airtight) at room temperature in my closet.

624
All Grain Brewing / Re: Black IPA?
« on: June 16, 2010, 10:40:50 AM »

I wonder how many Black IPA's are going to be entered into the Longshot competition this year under category 23?

I actually think that is why longshot is category 23 this year - so a Sam Adams black ipa can hit the shelves and sell like widmer's W'10.

625
All Grain Brewing / Re: Black IPA?
« on: June 16, 2010, 10:29:45 AM »
A few things about black ipa as a style (in support of why they are awesome):

1. The roast isn't nonexistent, it is subtle but present. It is like the sprinkle of cinnamon or cocoa on your cappuccino - it is a pleasant extra (if not strictly necessary) note.

2. They are easy to brew. By this I mean no worries about clarity. The wait time on an ipa can be painful because you want it clear, but you don't want to lose any hop character.

3. There is a lot of variety/unexplored territory in this style. Here in the bay area, few have even heard of the style. In Portland it is more common, but many brewers made theirs borderline imperial stouts and others made theirs dry as he'll and low in body (my preference). They range from the low end of abc/gravity for an ipa up into the iipa range. Some, like mine and the one at hop works, use just dehusked carafa or sinamar to darken it. Still others. Use chocolate malt and roasted barley to kick up the roast. True sometimes it steps on the feet of ris, but this flexibility is inherent inany "out of style" style, at it makes them fun to brew.

4. It is fun to be part of the bandwagon sometimes, and black ipa is the bandwagon style right now alongside sour beers. A few years ago everyone was enjoying wit biers with gusto, and a few years before that, people were first getting worked up over e word imperial. Sure it can be gimmicky, but it is sometimes fun to be in on the gimmick.

My $.02  

626
Yeast and Fermentation / Re: My V8 Splash Mango Peach fermented
« on: June 15, 2010, 11:52:12 PM »
IN THE FRIDGE, It carbed up all by itself smells a bit sulfury, but tastes really NICE....

I wonder if this is a yeast...and if it is, it may be a lager because it has been in the
fridge a long time.  I cracked the lid on it and sssssssssst.... bubbly neat flavored stuff.

How to proceed??, I suppose I could innoculate a bit of sanitized wert...from DME and see
what gives....totally spontaneous stuff here.  ;D


What Would You Do??

Throw it out. Might make you sick.

627
General Homebrew Discussion / Re: Homebrewing and children bad??
« on: May 27, 2010, 01:26:46 AM »
Having just finished law school, I have exactly one piece of advice I can legally give you before I pass the bar: hire an attorney. Seriously, this sounds like you need a lawyer.

628
All Grain Brewing / Re: Off flavors
« on: May 11, 2010, 02:16:46 AM »
I have found some hoppy beers in Belgium tasted a bit like vegetables, but in a good way. Westvleteren Blonde is the clearest example I can think of. I think excess amounts of noble hops can produce it - I think of it as a raw green bean flavor...

629
The Pub / Re: Leaving Portland, Graduating from Law School
« on: May 11, 2010, 02:06:41 AM »
I'm equally worried about paying off my $125 worth of student loans

I'll chip in 20 bucks. ;D

So you're leaving Portland, eh? Can I move into your apartment?

Ha, I meant $125,000 of student loans. Sorry for the confusion. If you need a Portland apartment, Bristol Equities is my current management company, and they have a lot of cool affordable buildings in the Alphabet District (my preferred neighborhood) - you can look them up at bristolequities.com. I live in "the Metropolitan" and I like my building a lot for the low rent that I paid here.

630
The Pub / Leaving Portland, Graduating from Law School
« on: May 10, 2010, 05:50:02 PM »
Hey, I am in class ready to take the last exam of my law school career (assuming I pass all my classes this semester!). After this I'm moving back to the San Francisco bay area, then it's a summer of studying for the NY Bar exam, a winter of studying for the CA Bar exam, and then some kind of job hunt (or self-employment).

I'm a little sad to be leaving Portland, a little glad to be going back to the bay area, a bit worried about the bar exams I'm taking (said to be the two hardest ones), I'm equally worried about paying off my $125k worth of student loans, and I am absolutely terrified of the Corporate Tax exam I'm about to take. I thought this would be the best place to share my worries.

Also, if any of you run law firms in California or New York, I have plenty of resumes.

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