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 ... 42 43 [44] 45 46 ... 53
646
General Homebrew Discussion / Re: Brewing outside.
« on: June 29, 2010, 10:53:26 AM »
Depends what kind of bug. If it is a fruit fly, there is some chance of an acetobacter infection, but that usually effects beer already fermented. It is probably nothing, but next time try to cover your kettle as best you can during wort chill.

647
Commercial Beer Reviews / Re: Tasty crack cans!!!
« on: June 27, 2010, 11:55:12 AM »
I find the IPA sickeningly sweet, personally. If you want good canned beer, look out for Caldera beers from Ashland, OR.

648
The Pub / Re: Anyone following any of the World Cup?
« on: June 26, 2010, 12:39:32 AM »
I usually root for team USA until we are out and then whatever other anglophonic country is still in (except Canada). This year I will be excited if USA goes past Ghana, because England has no chance of beating Germany. As a red blooded American,I tend not to like soccer much, but I have too many friends abroad who live and die for it, so I relish any and all opportunities to run athletic victories in their faces. Also, all my south American and Mexican (not Mexican-American) friends root for the Yankees, which drives me crazy (Oakland fan).

649
General Homebrew Discussion / Re: What's Brewing This Weekend - 6/25
« on: June 25, 2010, 04:51:26 PM »
Zilch. Studying for the bar exam has seriously screwed with my ability to brew beer whenever I want :'(

650
Ingredients / Re: IPA that emphasizes Citrus flavor/aroma
« on: June 23, 2010, 04:07:57 PM »
I think of simcoe and citra as tasting more fruity than specifically citrusy. That being said, I think your blend looks really good.

However, 154 is way too high, IMO. I mash an ipa between 148F and 150F for a light body and 152F for a medium body. I wouldn't mash over 152 for anything other than a malt-forward beer, especially one with that much crystal. You could try replacing that Sugar with some base malt.

651
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.

652
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.

653
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

654
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).

655
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?

656
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.

657
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

658
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.

659
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.

660
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  

Pages: 1 ... 42 43 [44] 45 46 ... 53