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Messages - chezteth

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286
All Grain Brewing / Re: So, how long to do a 5 gallon all-grain batch?
« on: August 22, 2011, 06:50:27 AM »
It takes me 5-6 hours to brew, including getting all my equipment setup then cleaned & put away.  If you do a step mash or decoction mash this time will probably be extended.

287
Ingredients / Re: Rye Malt in a Session Ale?
« on: August 22, 2011, 04:52:50 AM »
I think it is a great idea.  I have tried a rye mild that was delicious.  Brew on!

288
General Homebrew Discussion / Re: My New Sour Beer Website
« on: August 22, 2011, 04:46:42 AM »
very nice.  :)

289
All Grain Brewing / Re: Single-malt beers
« on: August 22, 2011, 04:29:57 AM »

I shouldn't just make a 100% C-60 grain-bill, right? ???

Hope that makes sense!!!    ;D

Right, a 100% C-60 grain bill will not convert.  Thus, it won't be fermentable.  You need base grain which has the necessary enzymes to convert.  What I have heard for a single malt beer usually involves a single base grain ( ie pale ale malt ).  However, I could see you using a single base grain and a single specialty grain to get an idea of the specialty grain flavor.  I would probably use a relatively low hopping rate so the bitterness doesn't overpower the grain flavors.

Happy Brewing,
Brandon

290
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 07:53:52 PM »
hmmm, also leinenkugles berry weiss or anything from Delafield Brewhaus.  My wife & I went to Delafield Brewhaus a couple of years ago and everything had a sweet taste to it.  Not sure if it was underattenuated or if they back sweetened it.  The best thing was a blue raspberry malt beverage.  :(

291
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 07:46:57 PM »
I attempted to drink Dave's Cave Creek Chili beer twice.  Truly awful the first time.  A few years later pretty much the same the second time.

I will agree with this one.  I don't mind hot peppers in beer but it must have a good malt backbone to balance out the spiciness of the peppers.  Dave's Cave Creek Chili beer does not fit this criteria.

292
All Grain Brewing / Re: Lemon Juice as Acidifier
« on: August 12, 2011, 04:41:44 AM »
I have used acidulated malt when the need arises.  It works very well.  Plus, you don't need much to bring down the pH of the mash.

293
The Pub / Re: Just have to say thanks...
« on: August 07, 2011, 07:04:21 PM »
Cheers to weaze and what he has expressed.  Double cheers to my lovely wife.  I couldn't imagine life without her!

294
When adding rhubarb be sure to extract the juice and add the juice to the secondary. Leaving the rhubarb stalks in the fermentor could cause unwanted, excessive bitterness in the beer.

295
The Pub / Re: Done. Passed.
« on: August 04, 2011, 04:15:43 AM »
Congratulations Tom.

296
I feel it is a matter of personal preference.  When I drink a hefe sometimes I get a lemon wedge and other times I do not.  Unfortunately, I do not have any professional opinion about it.  sorry...Good luck with your quest.

297
General Homebrew Discussion / Re: How much beer is too much?
« on: August 01, 2011, 08:26:46 PM »
My wife & I have brewed approximately 110 gallons so far this year.  We always keep it within the 200 gal. mark but we have been close.

298
One thing you could do is to make a hop tea from some store bought hops of the same variety.  Try them side by side to compare the bitterness.  What I have done is look at the %AA for the store bought variety then lower it by a percent, or so.  I then use that number to plug into my brewing software so it will figure an approximate IBU value for the beer.  So far I have had pretty good luck with this method.  I think a pale ale would be a good place to start.

Happy Brewing,
Brandon

299
Kegging and Bottling / Re: Old Ale Q's
« on: July 26, 2011, 04:27:13 PM »
I made an old ale using the old ale blend.  After transferring to secondary I left it for 3 months which seems to be ok.  Considering how long your beer has been in the secondary you will probably be ok.  However, it's not a bad idea to take morticaixavier's advise and check the gravity in another week or so before bottling.

300
Actually taking a weekend away from brewing/bottling.  After preparing 8 beers for our party plus any other beers we have brewed along the way it is time to take a short break.  The next beers to be made are an Octoberfest and an IPA.

Cheers

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