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The Pub / Re: Spring Time on the Front Range.
« on: May 26, 2010, 10:47:56 PM »
Well, Not too unusual in this area....I am on my 3rd roof in 17 yrs.

But Ruben, thru all this, I have learned it does not make much savvy to plant
above ground garden inhabitants before 1st of June....I never just does
not seem to ever work....we get 90 days growing season if very very lucky and
more like 60 days. ;)

General Homebrew Discussion / Re: Pulled a pint
« on: May 26, 2010, 10:34:37 PM »

Nothing else compares

Oops, I guess I should have said I have never heard of a homebrewer fermenting in a barrel.
How does the barrel flavor compare to just aging in a barrel?
Brew on, Tom
I will try to remember to update this, but FYI, Tom, I have a cask that I added Brett
and sour cherries to, It has been fermenting for some time now.  I am certain that
the Saccromyces that was left in the original beer went to work as well. My bubbler
has been active for a few weeks now.  I harvested 5 gallons of the original fill beer
after 1 month in the oak. I basically secondaried in the Oak....taste is nice and the
oak is fairly noticeable to me anyhow....

Doh! went to check the wort fill level in the conical as I was wrapping things up and dropped the lid gasket in the wort.

tried to fish it out with a santized hanger, but gave up after a couple of tries and just slapped a new gasket on and called it good.

Don't feel like the loan ranger....I was racking 5 gallons out of my oak cask with an acrylic racking cane,
it snapped off and will just have to remain in it's new home until the cask gets emptied....prolly years from now....
lol.   :o

Ingredients / Re: Fawcett Pale Chocolate
« on: May 21, 2010, 11:29:19 PM »
This is one of my favorite ingredients as it really really imparts a wonderful flavor
and not such a dark color to beer.

i.e. (it makes your beer easier to sneak past BMC drinkers) next thing you know,
they will actually have tasted FLAVOR in the beer.

Ingredients / Re: How to read a water report
« on: May 21, 2010, 11:16:25 PM »
Thank you this will help me as I am at that begins to wonder about
the main ingredient....this should help me Kaiser. Prost!

The Pub / Another bacon thing for Weaze
« on: May 21, 2010, 10:12:40 PM »

Found this on the www....let me know how you like it...

For those of you who are a little more adventurous, here is a recipe to make bacon-infused bourbon. It's amazingly tasty.

What you'll need:
A 750 ml bottle of good bourbon
About a 1/4 lb of smokey uncooked bacon

First, cook 3-4 strips of bacon. Retain an ounce of the rendered fat, letting it cool but not solidify. Pour the fat and bourbon into a glass jar and let sit for 24 hours at room temperature.

Next, put it in the freezer over night. The fat will congeal for easy removal. Finish by straining the rest through a coffee filter.

This can be enjoyed neat, or in a number of recipes. Try the one below.

Breakfast Manhattan
2 oz bacon bourbon
1/4 oz maple syrup
2 dashes Angostura bitters

Stir with ice and pour into an ice-filled rocks glass. Garnish with a twist of orange. Enjoy!

All my Kegs are full and so is the Oak bbl....
I am taking a break....but will vicariously watch you all brew  8)

Ingredients / Mahleb
« on: May 21, 2010, 08:27:01 AM »
Mahleb the heart of the St. Lucie Cherry seed/pit.
I have found this to be a welcome and interesting spice addition to beer.
To taste the seed by itself is like a mix of Cherry and Almond. But there
is a heady aromatic quality reminiscent of chinese 5 spice.

I have added this spice to my current solera project and am quite pleased
with the results at this early sampling.

F.Y.I. a little goes a long way.  I added 1/2 lb to a 13 gallon batch and
it is almost too much. I hope it will diminish over time and maybe better
utilized at lower dosage quantities.

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: May 20, 2010, 10:12:44 PM »
Today I topped up the Cask with some rochefort I made just for that purpose.
I have a couple airlocks in the bung and have everclear as the liquid in them.

Got home today and man did I ever get it topped off, the "s" bubblers were full
almost overflowing so I got a lil too much in the thing....I opened it up and pulled
a few sanitized wine thief draws out of the mix and snuck a taste...

I gotta tell you this is headed down a good direction for an interesting beer.
That maleb is a little overpowering now, but I think it will mellow as the brett
works. The cherries have started to get a little white pellicle appearance.

I get maleb up front on the palate, followed by cherry, and finish is like beer mixed
with maleb and cherry...the aroma is maleb. The finish is long and starting to sour already,
but the maleb balances the sourness in a nice way and it definately lends a neat aroma.
so it is like a 3 stranded braid of flavors and aroma. a tastebud olfactory carnival.
I await the 4th strand to manefest and that will be the oakiness in time, time, time.

Wood/Casks / Re: Port Barrel
« on: May 19, 2010, 07:24:00 AM »
I saw a commercial Belgian Strong Pale that was aged in a red wine barrel.  It would be nice to spend less than $500 on filling the barrel.  But the Dark Strong and Barleywine do have advantages. 

I'm curious how much oak tannins are left in a barrel that's been through the bourbon cycle and then held port.  I guess I left out that before it went to Port, it had bourbon in it.  I think that's typical in the States.
Hence the SS nail in the end of the cask...your sampling doorway.  You can remove the nail and obtain a taste, then replace
the nail. This provides minimal exposure to oxygen. I still have not put a nail in the end of mine, but since I finally obtained them, I soon shall.  Since you are doing a Solera, you will be harvesting periodically and it will be handy to have a known product.  I have 2 sizes of nails so if the smaller one does not seal the hole back the next size larger will.

Wood/Casks / Re: Port Barrel
« on: May 18, 2010, 09:39:07 PM »
I've noticed in my infancy stages of playing with solera and beer, that the first
exposure of the barrel to the beer, results in a fairly rapid mainfestation of the Oak
Flavor....I left a BSD in for 1 month...and it has a nice oakiness. It would not
take too much exposure on a new barrel to over oak your beer IMO.

My barrel had red wine in the oak and it went well with the dark Belgian ale.

Yeast and Fermentation / Re: Yet more Orval dregs questions.
« on: May 18, 2010, 09:33:55 PM »
  I suppose as long as I am bottle conditioning I can just add the dregs of one of the bottles to future brews to carry it over to new brews.

Once in a while refresh with new bugs...but there ya go.... ;)

I added some sour cherries to my barrel (5 gallons+ or - ) and she began fermenting
I put a bung in with 2 "S" Bubblers to accomodate the gas departure.  Now the bubbling
has slowed way down, I will top off the cask with some beer I brewed just for that purpose.

I do not know if the ferment was from the sacc or the brett I added with the cherries...
but it fermented pretty strongly for a week. I was forewarned to put it near a drain but
do not have one and at this juncture did not need one.

babalu87 looks like what might have happened to me had the ferment really got rolling....
I could envision that with chunks of cherries mixed in....ewwwww....

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.

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