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 - 1vertical

Pages: 1 ... 151 152 [153] 154 155 ... 180
Wood/Casks / Re: Wood aging (other than oak)
« on: August 14, 2010, 06:54:05 PM »
Just Hungarian oak for me so far.

All Grain Brewing / Re: Yesterday's brew morning b4 werk
« on: August 14, 2010, 05:27:09 AM »
This is my 2nd usage of this variety.  It truly makes a great Saison.

Yeast and Fermentation / WY 3711 ROCKS!
« on: August 13, 2010, 09:26:47 AM »
Follow this fermentation a great powerhouse yeast!

All Grain Brewing / Re: Yesterday's brew morning b4 werk
« on: August 13, 2010, 09:15:01 AM »
Boy it's a good thing I put this info here so I could finish my calculations.
I misplaced my recipe printout.
This yeast is really fantastic and a hard working variety!

Today the Sp. Gr. is at 1.004
7.9% ABV  ;D

Very dry considering the O.G.
I am well pleased. Now if it ages out in secondary good and mellows nicely,
this will be a pleasant farmhouse saison.

I know that looks like .005 BUT when I spin off the bubbles, it says .004

The Pub / Re: What is the worst beer you have ever tasted?
« on: August 13, 2010, 06:37:59 AM »
Memorable thin watery beer was a Dunkel I ordered at Old Chicago here.  It was almost
5 bux a glass... :o...

and memories of Buckhorn Beer keep floating to the top like cream on milk....LEFT IN THE SUN.

I would like to try a couple of these straight up because the Vienna lager
is high up on my list of good (to me) beer styles.  I love Negra Modelo
and it is difficult to get Victoria.  I am trying to get to central wyoming.

Wood/Casks / Re: New to Casks
« on: August 11, 2010, 10:07:14 AM »
I assume you saw the pic of my works pretty well so far...
I gotta harvest a few gallons out of there soon ....getting ready for Kriek Beer....mmmmm

The Pub / Re: Music Surprises
« on: August 10, 2010, 10:24:02 PM »
Well, I read this post and all I could think of was....


Ingredients / Re: I'm thinking about a tobacco RIS... any thoughts?
« on: August 10, 2010, 10:10:30 PM »
Where is tubercle when ya need him?

Yeast and Fermentation / Re: oxygenation tips
« on: August 10, 2010, 09:45:03 PM »
1vertical, how long do you typically "gas" the wort? I typically go anywhere from 60 sec to 80 sec. I've heard you can go into several minutes for big beers.

I go a couple minutes I suppose.  I never really timed it since I switched to med grade and bigger tanks.  I used
to go 45-60 secs with the small red tanks. Now I try to put a good thick layer of foam on top of the liquid that has
to stop a lot of the oxygen from coming out of solution and serve to "trap" the gas under the layer of foam.
How much is too much? and what is the detrimental result of too much? I think you just need to get a good
environment for the yeast,no, the best possible environment. :P

Yeast and Fermentation / Re: Koning Hoeven Dubbel
« on: August 09, 2010, 06:57:45 AM »
To get that great dubbel flavor I think the secret ( for me anyhow) was the D2 syrup.

Yeast and Fermentation / Re: oxygenation tips
« on: August 09, 2010, 06:55:05 AM »
I use the ss rod with scintilated stone attached to the rod. This allows me to get the stone
easily to the bottom of the fermenter.  I use medical O2 and gas the heck out of the wert.

I give the scintillated "ss stone" a good soak in everclear b4 and after each use. That seems to me to
be the thing for removing bugs in the stone without pressure cooking....but one day I may have to
pressure cook the stone just for peace of mind.

Commercial Beer Reviews / Re: Sam Adams Octoberfest
« on: August 07, 2010, 07:09:57 AM »
maybe the stack of cases in Sams Club were defective?  The beer did not even have any foam to speak of....

I too love that style of beer and this SA was way below the threshold of my expectations.  Color is interestingly
red, clarity is great, but the nose and lack of foam and lack of clear malt flavor is to me Meh...sorry SA

Commercial Beer Reviews / Sam Adams Octoberfest
« on: August 06, 2010, 10:09:14 PM »


already on the shelves, and I wish I had left the case I bought to try with the rest of em

Wood/Casks / Re: New to Casks
« on: August 06, 2010, 09:36:07 PM »
 ::)  Good advise I would say.I would also think about the space where you will keep your barrel.
It needs to be in a compatable temp range.....or once you get the thing full you may wish to transport it
to locations to keep it in the temp range.  Just realize that water weighs 8 lbs a gallon and my 50 liter
weighed 40 lbs empty.  The things are golly heavy when full.  then you must have it elevated or some means
to transfer the liquid in and out of it.  You will want to make your life ez if you can. So put some thought
into logistics that work for you.

Pages: 1 ... 151 152 [153] 154 155 ... 180