Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - skyler

Pages: 1 ... 40 41 [42] 43 44
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?

Beer Travel / Re: Westvleteren 12 and other belgian beers
« on: December 09, 2009, 02:11:36 PM »
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 :-(.

Beer Travel / Re: Oktoberfest in Munich
« on: December 09, 2009, 02:10:18 PM »
I suspect the developed countries of the west adopting a unified (or pegged) currency in the not-too-distant future. If Britain and Scandinavia make the switch to Euros, that would really be the first sign that a post-dollar currency may be on the horizon. If commonwealth nations adopt the Euro, as well... not altogether unlikely... then I would strongly suspect negotiations to unify the ECB and the Fed.

Homebrew Clubs / Good Club in the Bay Area?
« on: December 07, 2009, 02:40:40 PM »
I'll be moving back home to the bay area, specifically to Oakland or Berkeley, come this May. I want to join a club that will be a good fit for me. I'm 26, an all-grain brewer, and I have a pretty sophisticated palate. I'm interested in a club that's fairly social, but takes brewing seriously, as well. And I want to be able to enter frequent club competitions.


subtle grist changes are more what makes vienna distinct from oktoberfest, not just gravity.  vienna is typically all or mostly all vienna, whereas fest is usually base of vienna with munich and pils added.

no brewing this weekend, but we're doing a club brew next weekend - 70 gal in two days!

I have little experience with Vienna lagers, other than occasionally having a Negra Modelo or a Bohemia at a taqueria in San Francisco's Mission District that serves alcohol illegally after 2 am. I actually went to summer school in Vienna when I was 16 and only ever drank Pilsner there (along with tequila shots Wiener-style, with cinnamon-sprinkled Orange Slices rather than salt and lime).

General Homebrew Discussion / Re: What to make with these ingredients
« on: December 07, 2009, 02:20:09 PM »
1 lb chocolate
4 oz black malt
the 120
maybe a little roasted barley
8-10 lb 2-row

Some hops at 60

Some more FWH

sounds like a decent porter to me. you could use either yeast.

Yeast and Fermentation / What is S-04?
« on: December 07, 2009, 02:07:04 PM »
I was wondering, since I had thought S-04 was the same strain as 1099, but noticed a different effect on the beers produced... is it 1098? And are 1098 and 007 the same strain? Mr. Malty says they are, but I have heard such different things about these strains.

Yeast and Fermentation / Re: Suggestions for 1450 Denny's Favorite
« on: December 07, 2009, 04:40:00 AM »
I was doing some research looking for a clone of Red Seal Ale, when I came across an old thread on the green boards where someone mentioned North Coast got their strain from the yeast bank at UC Davis (my alma mater). The same thread mentioned that a North Coast brewer took it to Brewtek and that it became CL50. Brewtek CL50 = Wyeast 1450, so I figure there is a very good chance that 1450 is North Coast's house strain - for their American style beers, anyway.

Yeast and Fermentation / Re: Fining carbonated beer
« on: December 06, 2009, 07:52:09 PM »
As much as I hate when my beers are too cloudy, I am too lazy to do anythiung about it once it is keged. Oddly, I usually have the opposite problem: cloudy styles coming out clear. Nothing is more sad than having your wit go all translucent on you.

Yeast and Fermentation / Re: Suggestions for 1450 Denny's Favorite
« on: December 06, 2009, 07:46:32 PM »
As my internet research has convinced me that 1450 is North Coast's strain, I would say it produces excellent pale ales and stouts. You could try a dry stout with it - though you would have to work extra-hard to make sure none of that dark roasty beer ended up mixing with your fresh rye IPA wort.

Beer Travel / Re: Oktoberfest in Munich
« on: December 05, 2009, 09:19:55 PM »
The exchange rate really sucks right now :(

Dear God, I miss Deutschmarks, Shillings, Pesetas, Gilders, Lire, and Francs. Damn, some places were just so damn cheap, it was funny. Like Vienna - I remember 14 Shillings to the dollar back in 2000. And we used to go to a bar in Schwedenplatz called "Tequila 17" that was 17 schillings for a tequila shot with a cinnamon-covered slice of orange for chaser... oh to be 16...

Beer Travel / Re: Where to go in Amsterdam, Belgium, and Cologne?
« on: December 05, 2009, 09:13:19 PM »
This is all you need.

Koeln - go to Malzmuehle for good beer and food.  You are also a short train ride to Duesseldorf, which I have gone to rather than Koeln, but that is just me.  Love the Altbier.

Yes, I too prefer altbier over kölsch. However, Cologne has a Christmas Market that is supposedly really great, and I figured we could do some X-mas shopping. Also, I have already been to many fine brewpubs in Dusseldorf, but have not in Cologne. We still may well ride over to Dusseldorf for a day to have some beers (and visit with a friend who lives there).

Pages: 1 ... 40 41 [42] 43 44