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Messages - skyler

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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?

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).

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).

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.

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?

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.

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.

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.

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?

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?

General Homebrew Discussion / Re: What's brewing this weekend 2/5
« on: February 05, 2010, 09:27:04 PM »
2 beers this weekend: a Best BItter with American hops (Willamette and Cascade), and my Robust Porter that I have been tweaking for some time (trying it with a higher mash temp and more attenuative yeast strain this time).

Yeast and Fermentation / Re: Honey for Priming
« on: February 02, 2010, 03:28:19 PM »
Priming is the trickiest part of brewing, in my opinion. There is luck and magic involved. I would advise against priming with anything but cane sugar or corn sugar. Honey will take too long to carbonate, and it may not impart any noticeable flavor. I would just go with plain corn sugar and maybe add an ounce or two of orange blossom water (can be purchased from Asian, Middle Eastern, or Indian/Pakistani grocery stores) to give you a floral, honey-like quality, if you are hell bent on it.

Yeast and Fermentation / Re: Controlled Temp. Fermentation Equipment
« on: February 02, 2010, 03:24:10 PM »
I did this recently - got a chest freezer that fits 1 carboy/bucket with airlock and one without (so I use a breathable silicone bung for secondary), along with 1 keg and a bunch of beer. If I wanted to do secondary in kegs, I could fit 4 kegs (w/airlocks) and a 5 gal carboy (w/ silicone bung) in there at once. Actually, my plan is to get a bigger chest freezer for fermenting and turn this one into a 4-keg kegerator in the future. The shelf is easily big enough to fit a big C02 tank and a nitro/beer gas tank as well (so one of my taps could be a nitro tap). I'm not sure if I'm going to go the collar route or the tower route, as both have obvious advantages.

The bottom line: buy for expansion, because you will likely need it. On the other hand, any model that can be used for a standard kegerator (with a sankey keg) would be just about the right size for a single bucket or carboy.

Yeast and Fermentation / Re: Yeast alcohol tolerance concern
« on: February 02, 2010, 12:05:16 PM »
I'd recommend brewing a mid 40s gravity batch first and using the entire slurry from that.

So in the absence of a batch of slurry what are your thoughts?  My plan was to make a 2 quart starter today, then add another quart of starter wort to the original to give me a gallon starter.

 How much yeast should I add at bottling?

What he is saying is that you should brew a whole mid-40s (1.043-1.047) beer. You could do something along the lines of a Kölsch, a dry stout, or even an American Wheat beer.... Then pitch your Imperial Stout on top of that slurry. I would even go as far as brewing something in the low 50s, like a 1.052 pale ale, before pitching the full slurry.

As for the yeast to add at bottling, just pitch a pack (or maybe 2 in this case) of US-05 a day or two before you bottle. Some people recommend bottling with Champagne yeast in a beer that big, but I have never done that.

Beer Recipes / Re: Anyone have a Spaten Oktoberfest recipe?
« on: January 28, 2010, 05:44:59 PM »
I've only ever had it skunked, which is sad because Märzens/Oktoberfests are the only style of lager I enjoy regularly.

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