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 - chezteth

Pages: 1 ... 18 19 [20] 21 22 ... 34
Ingredients / Re: Coffee in a porter recipe
« on: August 28, 2011, 08:36:52 PM »
I make a cold coffee concentrate then put it in the beer at bottling / kegging time.  I made a coffee porter earlier this summer using 1/8 lb ground coffee and 16 oz water.  Steep the coffee/water mixture in the fridge for a couple of days then strain.  The fresher the coffee, the better.

Happy Brewing,

The Pub / Re: Squash Time (pic)
« on: August 28, 2011, 08:32:41 PM »
yummy, those look delicious!

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.

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!

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

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,

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.  :(

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.

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.

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!

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.

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

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.

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.

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,

Pages: 1 ... 18 19 [20] 21 22 ... 34