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Messages - skyler

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Wood/Casks / Re: Wood aging with cubed oak or spirals
« on: January 17, 2010, 01:20:02 PM »
I am also planning to oak for the first time - it's an ESB/IPA (I will know what to call it when I taste it, it's 1.060, about 45 IBU and I used Simcoe and Cascade rather than English-style hops). What's a good amount of oak to start with?

Beer Travel / Re: Where to go in Amsterdam, Belgium, and Cologne?
« on: January 16, 2010, 11:33:24 PM »
Granted I live in the pacific northwest, but I found Zum Uerige very balanced and not particularly bitter.

Kegging and Bottling / Do You Prime Your Kegs?
« on: January 15, 2010, 04:17:47 PM »
I brew in bursts. One month I will brew five batches, then I will brew nothing for the next month or two. And my gf and I don't drink enough to finish the kegs in time for the beer. So I frequently prime my kegs in order to save CO2 (well, in order to save a trip to LHBS to refill my tank). I have been shocked at how long a small amount of CO2 lasts when I have pre-carbonated kegs. I have wondered if I over-carbonate, and reduce the pressure, will the CO2 move from my keg into my gas tank? Mostly I am just curious how many of you prime your kegs, and if there is any good reason not to.

Yeast and Fermentation / How long to store slurry?
« on: January 14, 2010, 05:18:34 PM »
How long is too long to store slurry in the fridge before it can be re-used. I have about a quart each of WY 1450, WY 1007, and WLP037. Each are at least 2 months old. They are stored in ziploc-brand plastic jars (with screw-on caps). Assuming I make a starter, should I be ok?

Beer Travel / Re: Where to go in Amsterdam, Belgium, and Cologne?
« on: January 14, 2010, 04:49:36 PM »
Got back a couple weeks ago. We went to Amsterdam, Leuven, Cologne, Mechelen, Dusseldorf, Brussels, Bruges, Lille, and Antwerp (Dusseldorf, Mechelen, Lille, and Antwerp only very briefly). It was a great trip. I think I could live in very happily live in Lille, Antwerp, or Mechelen. We hung out a bit with my Belgian friend in Leuven (she is studying law there), which was fun. She and her boyfriend (and most Belgian people, I suspect) are fun and hilarious.

The beer highlights: Scoring some Westvleteren (did not succeed in making it to the abbey, though), discovering the deliciousness (and variety) of Geuze, having a dozen or so glasses at Zum Uerige, the new trend (in Belgium) of "hoppy" beers, the variety of great Dutch and Belgian "brown cafes," my girlfriend finally learning to love with Belgian beer (she prefers Lambic beers, Dubbels, "hoppy" blonds, and Rochefort 8).

I would post pics, but I didn't put them on photobucket (only facebook), and I'm too lazy to do that now.

Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: January 09, 2010, 11:12:16 AM »
Jacobin Geuze is excellent, as is Liefmann Kriek.

Beer Travel / Re: Westvleteren 12 and other belgian beers
« on: December 13, 2009, 09:54:07 AM »
Spent 3 hours calling St. Sixtus last night... didn't get through. I'll try again on the 13th (14th in belgium)... but this means I will not be able to get 3 crates of the 12, only 2 crates of the 8 :-(.

Are you calling from a land line or cell phone? I've heard they block calls from voip, skype, etc.

I was calling with my cell phone.

Yeast and Fermentation / Re: Yeast Stable
« on: December 13, 2009, 02:17:13 AM »
i ziploc bag of 1007, and ziploc brand jars of 1450 and WLP037

In my experience, the fermometer always reads 5 or more degrees above ambient when the beer is at high krausen. That's why I only ferment in ambient temp when ambient is likely to remain at least 5 degrees below the highest temp I am willing to ferment at. I just had too many funky beers, ESPECIALLY when using "American" style yeasts, which especially benefit from low fermentation temps.

Yeast and Fermentation / Re: When to D-rest and Lager NEED HELP!
« on: December 11, 2009, 05:09:58 PM »
My fermentation fridge holds two carboys. Along with the Oktoberfest in primary and an Altbier (made with WY 1007) in secondary in the same fridge. I was hoping to lager the altbier at the same time as the Octoberfest (but possibly kegging it after a month of lagering, while letting the Oktoberfest lager for longer). In retrospect, I should have brewed the Oktoberfest first, since the 1007 finished primary in 4 days at D-rest temp. If I leave the Altbier in secondary at about 50F for a month (it's been in secondary for a month already), will that beer be ready to drink, or should I let it lager at 32F for a month or two (or three)?

Yeast and Fermentation / When to D-rest and Lager NEED HELP!
« on: December 11, 2009, 01:54:42 PM »
So I had my time-management all wrong (final exams are to blame) and I am in a bind. I brewed my first lager, an Oktoberfest, on the 2nd of December. Now it's the 11th, and it's not done fermenting (still plenty of airlock activity and a little krausen). Tomorrow morning I am leaving for a month. Should I leave it in primary (current temp is 52F) the whole time, then D-rest in January and lager throughout Feb and March? Should I D-rest today, even though it's not done, and then transfer tomorrow? Should I rack it without a D-rest tomorrow morning and lager?

Used 2 packs of W-34/70.

General Homebrew Discussion / Re: Forbiden fruit yeast
« on: December 11, 2009, 12:17:25 PM »
This is a yeast you can be creative with. A Christmas ale would be nice, or anything in the "Belgian Specialty" category.

Beer Recipes / In Search of a Great Partigyle Recipe
« on: December 10, 2009, 05:38:49 PM »
I wanna try a partigyle this winter break. Ideally a Barleywine/Bitter, as simple as possible. Does anyone have a good Partigyle recipe they'd like to share?

Thanks in advance.

All Grain Brewing / Re: Maple Nut Brown Ale Recipe
« on: December 10, 2009, 05:21:17 PM »
I actually have a Maple Nut Brown on tap right now. It's quite good and very sessionable, but I would probably increase the amount of crystal if I did it again, to increase the sweetness a little bit. It's a little higher gravity than a proper "nut brown" at 1.055, but well within the standards of an "American Brown Ale" anyway.

What I made (adapted to 75% efficiency):

8 lb Maris Otter
9 oz Special Roast
8 oz Carastan
5 oz UK Chocolate Malt
4 oz Simpson's Extra Dark Crystal
2 cups Maple Syrup (grade B) at flame-out
1 cup Maple Syrup (grade B) to prime keg

.5 oz Mt. Hood (5.1% AA) FWH
1 oz Mt. Hood (5.1% AA) 90 min

WLP037 Yorkshire Squares Ale

OG 1.055, FG 1.010

Mash at 153 60 min
Fermented around 66F

You could just use another British yeast, since 037 is seasonal. Also, I would increase the amount of crystal by a half pound or so, maybe more. And maybe lighten up on the chocolate by an oz or so to lighten the color (I accidentally used an oz more than I wanted to). Still, this is a very good beer, that I have been preferring time and again to the other one I have on tap, an all-summit IPA that is also quite good (I'm very impressed with the depth of flavor I get from Summit hops).

The Pub / Exams
« on: December 10, 2009, 04:54:39 PM »
Is anyone else suffering through final exams this time of year? What exams do you have? I am in my third and final year of law school, and I have Federal Income Tax I tonight and Estate and Gift Tax tomorrow evening. Tax law, really? Have I become that boring?

Also, does anyone want to hire an inexperienced tax attorney in about a year?

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