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1
Commercial Beer Reviews / Re: Stone Delicious IPA
« on: February 25, 2015, 11:24:54 PM »
Interesting read Jonathan, can you put up some sources for that info?

2
The Pub / Re: Huntsville, Al
« on: February 24, 2015, 12:38:56 PM »
Keith I think I am gonna put a visit to your digs on my bucket list!

3
The Pub / Re: Doctors Orders. Now what?
« on: February 24, 2015, 12:32:03 PM »
Then there is the gluten aspect.  If that is the malady, there are gluten free beers.
I as well have developed a physical problem that trends me toward light to no consumption.....
I am sure the Doc would prefer zero alcohol intake.....I rue the day.

4
Commercial Beer Reviews / Re: Me being a beer snob
« on: February 24, 2015, 10:26:50 AM »
I think that having the glass....is Meh....but when you have the branded flagon with
it's beer inside you are at least headed into the snob realm.....

5
Commercial Beer Reviews / Re: Me being a beer snob
« on: February 24, 2015, 08:19:28 AM »
If I interpret this thread correctly, then I am the coolest person on this forum, simply by virtue of being Belgian. And so, obviously, there's no reason for me to own any of these snob glasses. Which I don't.
Pretty dang snobbish!

6
Commercial Beer Reviews / Re: Me being a beer snob
« on: February 22, 2015, 08:53:38 PM »
Put your BEER SNOB pics in this thread eh? 

7
Commercial Beer Reviews / Me being a beer snob
« on: February 22, 2015, 02:32:53 PM »
Pic is worth a thousand words.   (Thanks to SHMBO for the gift of the Glass!)

8
General Homebrew Discussion / Re: Help with Mead
« on: February 22, 2015, 07:24:03 AM »

Using staggered nutrient additions, you can have drinkable mead in 6-8 weeks. But these will be in the mid-teens ABV%, so they could always use some extra time to age and mellow out.

One more thing, you can't go by the manufacturer's recommendation for the yeast's alcohol tolerance with meads. Using proper staggered nutrient additions, you will generally exceed the yeast's listed ABV tolerance (sometimes substantially). For example, Lalvin states that 71B has a tolerance up to 14% ABV. My meads are typically around 16%, and you can get it up over 18%.

Honey can vary in sugar concentration a bit. 35 PPG is a conservative estimate. I usually start with that as a guideline, and take a gravity reading after I mix in my water. If I need to dilute it a bit, I do so at that time. I brew 1.5-2 gallon batches. I use a 6.5 gallon bucket for my primary, and mix the honey and water using the whisk attachment on my immersion blender. Make sure you have plenty of headspace in whatever fermenter you're using! The mead will foam up quite a bit as you aerate and add nutrients for the first week or so.

Good luck and enjoy. Meadmaking is pretty simple once you get the hang of it. And the results can be fantastic.

This  ^^^  and it will help as much as anything for a fast finish. 
I wanted to recommend a yeast that I had great results with as well and that critter
was called Eau De Vie.  I currently have a 10 yr. old varietal that I sparkled and put in champagne bottles.
It is not a bad thing to give mead a Lot of time. 8)

9
The Pub / Re: Ordered a nuc and hive
« on: February 21, 2015, 03:57:37 PM »
Beekeeping is not a pleasant little hobby. It's a lot of work. Depending on the nectar flows in your area, they can need constant attention. If I knew then what I know now, I may have never taken up the challenge. When my garden is planted and the little buggers are out there pollinating their little hearts out and my harvest is once again better than ever, I will retract the previous statement. I will never again bristle at the high price of good quality local raw honey.

This^^^
Been there done that. Had max production at 2 hives with 3 honey supers full on each hive.  Still have
some of the mead....its at 10 yrs old now..... :P

10
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 21, 2015, 01:15:42 PM »
Just mashed in on a  (franken) ESB  toasted american two row
Wyeast 1968...bit of corn handful of this and a handful of that.
Hops gonna be Perle and Serebrianka for aroma   :o

11
Commercial Beer Reviews / Re: German Pils recommendations
« on: February 08, 2015, 07:03:22 PM »
My favorite german pils is Best Malz.....just sayin ;D

12
Commercial Beer Reviews / Re: Black Tooth Brewery Saddlebronc Brown Ale
« on: February 08, 2015, 06:53:38 PM »
Had a 20 oz frosty mug again yesterday.....yup consistent & good....

13
Commercial Beer Reviews / Re: Nooner Pils
« on: February 08, 2015, 06:51:30 PM »
Got to try this...loved it.  Very crisp and refreshing.
Good for Sierra Nevada...year round offering.  I will be enjoying it this summer.

This  ::)  really an actual beer that is good for a "nooner" well ok, I had mine at 11am

14
Wood/Casks / Re: (Small) Barrel size
« on: February 08, 2015, 06:26:13 PM »
What I found to be taxing was the fact that you will want to keep the barrel full.
So after the angels get their share you will find it a regular chore to accomplish this topping off.

Larger barrel, larger top off volume requirement.
Smaller barrel, smaller volume to top off.

You think you own the barrel,  but it owns you. (with me it was a borderline labor of love and now
I would not undertake the project again.  Live and learn.)   :)

15
Commercial Beer Reviews / Re: Trappistes Rochefort 10
« on: February 07, 2015, 10:28:17 PM »
Herman Holtrop clone of the Rochefort 8 is worth brewing.  So If you bump up the gravity
of the 8, you may be able to get very close???
It was the base beer for my wonderful  sour cherry solera.

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