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Messages - skyler

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616
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.

617
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.

618
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  

619
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.

620
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.

621
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...

622
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.

623
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.

624
Beer Recipes / Re: Desire a PNW stout. Will this work?
« on: May 07, 2010, 03:49:23 PM »
I believe Deschute's bitters both their porter and stout with Galena. Either way, I think using EKG would be unnecessary and maybe even wasteful for bittering an PNW-style stout. I would personally use CTZ, Nugget, Galena... something aggressive and high-AA for bittering, then either Cascade/something citrusy or Willamette/something neutral at 10 min...

But really, I think there is a lot of variety between stouts here in the PNW. Some sweet, some dry, some big, some very big... Generally there is always roasted barley and always American hops... and the OG usually hovers around 1.060. Otherwise, one can be quite different from another. Shakespeare Stout and Obsidian Stout, for example (in my opinion the two most important PNW stouts) are pretty different beers.

625
I followed the "add carafa with sparge water" method, and I treated my water as an IPA and it worked great - an outstanding beer and the best black IPA I've had (well, Hopworks Secession Black is also damn good).

Thanks for the help.

626
General Homebrew Discussion / Re: Are First Round Results Posted?
« on: April 29, 2010, 02:26:15 PM »
I received two sets of scoresheets for one of my entries. I am curious - did it get two rounds of tastings (one of the score sheets says position 4 of 4 and the other says position 5 of 5). Did I get someone else's scoresheet? For the record, it was a Marzen entered in the West region. Also the entry numbers on all of my scoresheets are different from the entry numbers I see on the registration page as belonging to my beers.

627
The Pub / Homebrew in the Classroom
« on: April 26, 2010, 07:04:46 PM »
Right now I am in my final law school class. We were told we could bring beer and food, since we are just watching a presentation. I brought a 5 gal keg of Belgian Golden Strong Ale to the classroom. My professor was impressed (and he knew what Duvel was).

Has anyone else brought homebrew to a classroom?

628
All Grain Brewing / Re: SS mesh vs false bottom
« on: April 25, 2010, 02:30:08 PM »
The downside to SS mesh tubes is that the HBS makes a lot of money selling those expensive false bottoms. ;)

629
All Grain Brewing / Re: Brewing at Twice Strength then Dilluting
« on: April 25, 2010, 02:28:02 PM »
I suspect you would have greater kettle caramelization and a darker beer - so I would try this with a style where that wouldn't really hurt, like a Scottish ale or a Porter.

630
Saturday I'm brewing what I'm calling an ASB - it's an amber-colored 1.058-ish beer brewed to about 50 IBU with exclusively Mt. Hood hops,  and 1272.

10lbs GW 2-row
1 lb Thomas Fawcett 55L
4 oz Thomas Fawcett 165L
4 oz Victory

US Mount Hood    4.6 % AA    1.50 oz  FWH
US Mount Hood    4.6 % AA    2.00 oz  60 Min From End
US Mount Hood    4.6 % AA    0.50 oz  30 Min From End
US Mount Hood    4.6 % AA    2.00 oz  At turn off

Mash at 150F for 60 min
1272 (fermented around 63F)

Then Tuesday I'm brewing what I'm calling "New World Pale Ale" - a hopbursted APA with Simcoe and Nelson Sauvin.

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