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Yeast and Fermentation / Re: Acetaldehyde strikes again
« on: May 16, 2010, 06:25:21 AM »
all I know is the acetaldehyde I experienced went away with time. i just left
the beer on the yeast cake. sounds like you have bottled your problem beer
and may not have that ability.

as far as what causes this, it is just a by product of some fermentations,
as is  diecetyl, as it is metabolized, it changes to something else that is
not as unpleasant. in both cases i think more time is the answer.

Yeast and Fermentation / Re: Yet more Orval dregs questions.
« on: May 13, 2010, 10:11:49 PM »
Dave>> that orval critter is aggressive and fast  colonizing. I added dregs from a bottle to a keg
of Saison, and in a few weeks it was definately Orval. So your culture method of adding to beer is
prolly an unnecissary step. Just add the dregs from a bottle or 2 to your Saison.

Yeast and Fermentation / Re: Should we be eating our yeast cake?
« on: May 13, 2010, 10:08:02 PM »
Marmite tastes nasty. Know that.

The Pub / Re: Great new place, same great Weaze.
« on: May 13, 2010, 10:51:11 AM »
I bet you Hit Laramie, and felt that 70 MPH breeze and thought....what the eff did I  do to my self now?

OK well may have to wait till you get something brewed and ready to drink b-4 I visit.  I have been known
to get over to Idaho Falls....and go north from there to look for Opals.....Spencer to be precise.


So what's Boise? The 'taint? LMAO! :D


I put a bottle of D2 in the kitchen so I can slather it on French Toast...with butter!!!

Well, I am in a Quandry...all six of my Kegs are full
and the cask is full of beer and where to put any new brews...
So I have no landing spot for any beer until I get a keg kicked....

Guess I will just have to drink beer all weekend....NICE>.... ;D

Racking my DAPA  onto Columbus leafs in the secondary this weekend, Also racking the Scottish 80 leaving a nice big 1728 cake for the Traquair House clone I'm doing Sunday. Then, onto a Rochefort 8 clone.

Would that be a Herman Holtrop recipe?? And if not would you care to share your recipe??

Wood/Casks / Re: my current dipa in a wooden barrel.....
« on: May 12, 2010, 08:47:21 AM »
I'd like a bbl like that.... ;D

Actually, I have one like that....I would have to brew my A@@ off to

it's only 5.25 gallons.
I was refering more to the EX contents...rather than the size.... ;)

Wood/Casks / Re: my current dipa in a wooden barrel.....
« on: May 11, 2010, 10:19:04 PM »
I'd like a bbl like that.... ;D

Actually, I have one like that....I would have to brew my A@@ off to

All Grain Brewing / Re: Turbid mash?
« on: May 11, 2010, 06:52:08 AM »
Maltodextrine will also add sugars that Sacc. have difficulty chewing up, but your Brett will
be able to use as food in their cycle....I put 1/4 lb in a five gallon batch of rochefort that
got soured this weekend. The  fermentation continues nicely... :)

The Pub / I expect Spring Mushrooms any day
« on: May 10, 2010, 08:38:20 AM »
C'mon lil Morels...Poke yer selves up thru the soil so I can find you
and EAT you.... :P

I suspect most of the U.S. is either in full swing or the season is already fin.
Anybody find good Morels this year?

Denny....I should come visit you and have you guide me to a Chanty patch
this fall..

Beer Recipes / Re: Gonna try a Dubbel....
« on: May 10, 2010, 08:26:36 AM »
Did you make beer?

Was it good for human consumption?

General Homebrew Discussion / Re: Well that's a first!
« on: May 08, 2010, 08:57:48 PM »
LOL.... ;D...
Did you pitch it yet???

How about Now???


Beer Recipes / Re: sour cherry rochefort brett in oak
« on: May 08, 2010, 12:51:02 PM »
Today I harvested 5 gallons of beer from Solera that has been in the oak about a month.

Here is the SpGr at this point...1.011 To my read...

Added 1/2 lb of Mahleb AND almost 5 gallons of Sour Pie Cherries back to the barrel
along with 2 packages of Wyeast Lambicus and the dregs from a couple bottles of
Avery Depucleuse (sp).

by the way, the Monster 2 roller Malt mill handled the Mahleb nicely....then I put it all in a quart mason jar
and wet it down with everclear just to reduce the microbe presence from the cherry seeds.

Commercial Beer Reviews / Re: Avery Depuceleuse No 4.
« on: May 08, 2010, 12:42:08 PM »
Picture of that beer....

Taste notes, oak is present mid palate. Nice pie cherry flavors. Some bitter remains like the cherry pit perhaps...
Not over the top but pretty balanced flavor of cherry/malt.  Good Job Adam!

I spiked my Oak cask with the dregs of a couple bottles..... ;D....we will see what lives in there...

I gotta chime in. I use a Hop Bag and pull that out after boiling the wert. What is left
in the BK goes into the fermenter pretty much....after the primary I move the beer
into the Kegs and try to leave the stuff mostly in the bottom of the primary.  Seems
to make nice tastey and clear beer....just my $.02

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