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.


Topics - tygo

Pages: 1 [2] 3 4 5
16
Commercial Beer Reviews / Heretic
« on: April 03, 2012, 01:22:06 PM »
Picked up a sampler case of bombers from beerjobber.com.  Pretty steep price-wise but the only chance I'll have to try the beers from this brewery anytime soon.  So I treated myself.



Evil Twin – Their website lists it as “blood red” in color.  I’d call it more of an opaque dark brown.  High hop bitterness and roasty malt flavor.  This one is a little high on the tongue stripping bitterness for my East Coast palette but a well made beer even so.  It's good, I drank it, and I'll drink another, but it's not my favorite.  Personal preference more than anything else.

Evil Cousin - Now this I really like.  It's billed as a massively hoppy IIPA but I thought the bitterness was actually not as extreme as the Twin.  It’s billed as 100 IBU on their website and while it’s hoppy it’s more in the huge, grapefruity hop flavor.  Don’t get me wrong, it’s bitter, but smooth and drinkable.  Delicious. 

Shallow Grave Porter -  Dark and roasty. Rich chocolate and caramel flavor but with a nice dry finish.  I could drink a couple. 

All in all I’m impressed by the beers.  Like I said, I could take or leave the Twin.  The Cousin is outstanding, and the Shallow Grave is a good beer.

17
Beer Travel / Columbus, OH
« on: November 12, 2011, 09:24:25 AM »
Will be in Columbus next weekend.  Staying at a hotel near the statehouse.  Any recommendations for good food/beer places?

18
Beer Recipes / BVIP Final Gravity
« on: October 29, 2011, 11:18:26 AM »
Didn't notice a FG listed in the recipe on the wiki.  Denny (or anyone else who's brewed his recipe), where do you usually see this one finish out?  I imagine it might be on the high side with the temp and amount of crystal.

19
Kegging and Bottling / Bright Tank
« on: June 30, 2011, 07:09:07 PM »
I've got a family picnic coming up in August and I'm planning on taking a keg of brew to it.  Since my folks place is in PA it's about a three hour car ride so I'd like to try to minimize the amount of sediment in the keg which would get stirred up in transit.

I bought a spare dip tube and I'm thinking I'll cut off a bit of it and use it in the keg I'm going to be lagering the picnic beer in then transfer it to another keg for transport and serving.

How much of the dip tube for the bright tank should I saw off?  2 inches?  More? I'm obviously trying to minimize sediment pickup in the transfer while also minimizing beer loss.

20
Events / NOVA Brewfest
« on: June 10, 2011, 03:47:06 AM »
I'll be hitting this again this year.  June 25th & 26th.  Pretty nice lineup.  New additions this year include The Bruery and Ommegang.  It was a lot of fun last year.  Hot as hell though.

http://novabrewfest.com/summer/

Participating breweries:  http://library.constantcontact.com/download/get/file/1101583173004-20/BREWERIES+SUMMER+2011.pdf

21
Beer Recipes / Oktoberfest 2011
« on: April 22, 2011, 07:45:34 PM »
Not too early to start thinking about this years batch (probably some have already brewed theirs  ;)).  What's everyone going with this year?

I probably won't brew mine for another few weeks.  Here's what I'm going with as of right now but I'm sure there will be a good amount of tweaking prior to brew day.

Recipe: Charyou Tree 2011
Brewer: Tygo
Style: Oktoberfest/Marzen
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal     
Boil Size: 9.01 gal
Estimated OG: 1.056 SG
Estimated Color: 7.4 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
4.00 lb       Pilsner (2 Row) Best Malz (2.0 SRM)       Grain        34.78 %       
3.00 lb       Munich Malt (9.0 SRM)                     Grain        26.09 %       
3.00 lb       Vienna Malt (3.5 SRM)                     Grain        26.09 %       
1.00 lb       Munich Malt - 15L (15.5 SRM)              Grain        8.70 %       
0.50 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        4.35 %       
1.00 oz       Mt. Hood [5.90 %]  (60 min)               Hops         17.1 IBU     
0.75 oz       Mt. Hood [5.90 %]  (25 min)               Hops         8.9 IBU       
1 Pkgs        Hella-Bock (Wyeast Labs #2487)            Yeast-Lager               

22
Extract/Partial Mash Brewing / Partial Mash Vacation
« on: March 31, 2011, 10:02:32 PM »
Wrapped up a partial mash an hour or so ago.  Brewed up a 70 /-.  Started up the mini-mash in a pot on the stove before the kid's bathtime and then tossed it in the oven at the lowest setting.  Once everyone was settled in and asleep I heated up the rest of the water and used that to rinse the grain bag then added the mini-mash wort and the extract into the kettle.  Did a full boil, chilled, pitched and cleaned up in about 4 hours.  

One of the more relaxing brew "days" I've had in awhile.  Elapsed time was only about 2 hours less than my normal brew day but I did a lot of sitting on my ass and reading the forums and other stuff during that time as opposed to scurrying around with various tasks like I usually do during an all grain brew day.  

Might do that again sometime.  We'll see how the brew turns out I guess.

23
Kegging and Bottling / Beer Not Flowing From the Keg
« on: March 16, 2011, 06:53:29 PM »
So I tried to tap the brew I force carbed a few days ago and I got absolutely nothing flowing from the tap.  I had started with a 15'  of 3/16" line with the intention of working my way down to whatever worked best.  When I initially connected the disconnect a little bit of beer jumped into the line but after that nothing.

I took off a foot or two in succession until I got down to 7' then I figured something was definitely not right.  I attached fittings to a 3' length of tubing and tried that and again nothing.  I attached that same 3' section to the other keg that's been carbonating and beer came spurting out.

The beer I'm having problems with is an ESB that I have at about 8 PSI at 39F.  I force carbed by rocking several times during the first 10 hours or so of being connected to the gas.  I tried upping the pressure all the way up to 30 psi and still nothing.  There's definitely gas flowing into the keg, just no beer flowing out.

The only thing I can think of is that the dip tube is clogged.  I'm hesitant to open the keg up and screw around with the dip tube but I'm not sure what else to do.  Should I try upping the pressure to something higher to see if I can blow out whatever might be in the dip tube?  Anyone have any suggestions?

24
Pimp My System / Kegging Initiated
« on: March 11, 2011, 10:34:40 PM »
Finally got my CO2 tank this morning and refurbished and sanitized three of the four kegs I have tonight.  The forth is an oddball and the poppets didn't fit so that one's out of commission until I can get the right ones.  I can already see that I'm going to need more kegs  :)

But I got the regulator figured out and put together a jumper to move liquid between the kegs under pressure so that's all good.  Also seems like everything is holding pressure with no leaks.  Used some of this and lathered it liberally over everything and didn't see any bubbles.

So I'm off and running.  I've got two beers that I'm planning on kegging tomorrow.  I feel like a weight has been lifted off of my shoulders as the bottling dread dissipates.

25
General Homebrew Discussion / Low Aeration
« on: March 07, 2011, 08:23:31 PM »
Went to aerate the batch that I brewed today after pitching the yeast and realized my oxygen tank was kicked.  There might have been some minor amounts contributed to the wort but I didn't see much surface activity when using the aeration stone. 

I'm fermenting this one in a bucket so I couldn't easily shake the hell out of it like I would if it was in a carboy.  The transfer from the kettle to the bucket was fairly vigorous with a good amount of glugging and I stirred it up once in the bucket with a spoon as best I could but I'd definitely say the aeration on this one is on the low side.

It's a 1.059 lager fermenting at 48F pitched with a very healthy starter.

What say you all?  Should I just let it ride and see what happens?  Or should I head out to Home Depot tomorrow morning before work and grab a new oxygen bottle and give it another dose?  If I do that I'll be adding the oxygen about 12 hours after pitching the yeast which still should be okay, but I'm on the fence if it's necessary.  I'm tempted to let it ride and see what happens.

26
Ingredients / Temperature and pH
« on: February 27, 2011, 06:51:08 PM »
I was going to add this as an aside to Kai's pH tool thread but figured it might be better as a separate topic.  I've looked around on the web before and haven't been able to find a good conversion for pH by temperature.  We say "mash temp" and "room temp" but is there a good reference for what that means and how temp affects pH?

I'm sure that for home brewing this is one of those topics where close enough is good enough but I was curious.

28
Commercial Beer Reviews / Weyerbacher Tiny
« on: January 01, 2011, 04:03:37 PM »
"Belgian Style Imperial Stout"  11.8% ABV.  Interesting beer.  Got the roasty coffee flavor but ultimately the flavor was dominated by what I perceived as licorice.  The licorice in the end proved to be too much for me.  Not a bad beer, and it took me most of the 750ml bottle to decide if I liked it, but I wouldn't buy another bottle.

I guess I also had trouble picking out much in the way of "Belgian" characteristics.

29
All Things Food / Weekend of Food
« on: December 29, 2010, 10:18:25 PM »
This has so far been an Xmas season of fairly lackluster food, including Christmas Eve and Day dinners at my in-laws where the most exciting items on the menu were the stuffed mushrooms and potatoes au gratin that I made (my aunt-in-law brought boiled sweet potatoes where the ingredients included peeled sweet potatoes and water).

And since I have my parents coming down on Friday and I have a five day weekend, I'm going to do it up for a few days. 

Friday

Friday is the day I get off from work for NYE and will start with an early morning trip to Wegman's for supplies.  Very early.  My son will have me up at 6 AM anyway since he does not yet distinguish between school days and days off.  I want to enjoy my grocery shopping experience without needing a whip, chair, and double-edged combat knife to navigate the crowds.  My parents will be showing up around noon and the dinner menu will be:

Crab Cakes w/ Remoulade
Steamed Broccoli
Old Bay Potato Wedges


I'll then finish off New Years Eve by drinking by myself in front of the TV.  Got a couple of nice beers and a bottle of Glenfiddich to help me along.  Maybe my dad will make it to midnight with me.  Maybe.

Saturday

Gotta have pork and kraut on New Years Day, but the standard "throw it in the crockpot recipe" is relatively boring and since I have the time I figured I'd punch it up a little and add some beer to the food.

Bock Brined Pork Butt w/ Saurkraut
Roasted Corn Salsa
IPA Garlic Mashed Potatoes

Giving credit where credit is due the brine and mashed potato recipes are courtesy of The Homebrew Chef

I think I need to grab the pork butt tomorrow night from Giant (hopefully they have one) so that I have enough time to give it a good brining.  I'm going to cook it low and slow in the oven separately from the kraut.  I'm torn on whether to cook the kraut completely separate or add it in with the pork at the end.  It'll be a game time decision.

Sunday

The wife and kids will be heading out for some family visits in the morning and I'm going to instead use the quiet time to bottle up my Helles Bock and do some brewery setup for Monday.  So keeping it relatively simple for today:

Grilled Lemon Pepper Shrimp on Croutons
Wild Rice Pilaf


I need to make bread for dinner on Monday anyway so I'll probably do it on Sunday and use the fresh bread to make the croutons.  Anything I can do to make Monday's meal easier because...

Monday

Monday is brewday.  10 gallon batch of the Classic American Pilsner.  Presuming this one turns out well it'll be one of my entries to the NHC so I want to nail it.

So I'm keeping it very simple, especially since I made the bread yesterday.

Chicken Caesar Salad
Fresh Italian Bread


It'll also be nice to have a nice light meal after three days of rich and heavy food.  A little palette cleanser before...

Tuesday

Today's the day to do it up and try something different.  No work, no brewing, nothing in particular to do other than the morning kid chaos.  So today's meal will be a bunch of stuff I've never attempted before but have been thinking about trying for awhile:

Red Wine Braised Shortribs
Brussel sprouts w/ Pancetta
Creamy Polenta


For those recipes credit goes to Robert Love

After I clean up from this one I'm going to never want to cook again in my life but I'll get over that after a few days of my standard weekday fair of hamburger helpers and chicken nuggets.

Hopefully I'll remember to take some pictures of all this food.

30
General Homebrew Discussion / 2011 Brewing Goals
« on: December 27, 2010, 07:00:35 PM »
I thought this would be a good topic as we approach the New Year.  Do you have any specific goals for 2011?

For myself, this year was I was kind of sporadic in what I brewed.  I jumped from one brew to another based on whim; trying out several new styles and techniques.  In the process I settled on a few beers that I really want to work on and attempt to perfect over the course of the next year. 

So for the next year I'll be concentrating on my BoPils, CAP, Belgian Golden Strong Ale, and ESB.  I'll brew other things of course (I'd probably get bored otherwise), but I'd like to brew each of those at least four times this year, which will account for about 75% of my brewing schedule.

In addition, over the course of the next few months I'm going be piecing together my kegging rig and hope to have that up and running by spring.

Pages: 1 [2] 3 4 5