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Messages - chezteth

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391
The Pub / Re: What has two thumbs and is going pro?
« on: October 05, 2010, 03:24:27 PM »
Congratulations!!!

392
The Pub / Re: Does every state poke sport at the state to the south?
« on: October 03, 2010, 05:24:49 PM »
I was visiting relatives in Wisconsin.  Last Sunday, we stopped at the Lakefront Brewery in Milwaukee.  There I learned that FIB stood for "Fellow Illinois Brethren". ;)

That is definitely a much nicer name than the one I have usually heard. :)

393
Ingredients / Re: Briess Pilsen Malt
« on: October 03, 2010, 05:07:05 PM »

The best CAP's I have had were made with 6-row.  Mr Renner should weigh in on that.


I'll have to remember that for the next time I make a CAP.  :)

394
Ingredients / Re: Briess Pilsen Malt
« on: October 03, 2010, 11:40:16 AM »
I also agree with Gordon.  I have used Briess pilsen malt for a Classic American Pilsner and it worked fine.  I tend to prefer continental malts for German/Belgian brews as well.

395
Another one I have from awhile ago.  I was using my immersion chiller.  I didn't have the hose clamp tight enough and my wort ended up getting diluted.  Fortunately, I realized it before the gravity dropped too low.

396
Extract/Partial Mash Brewing / Re: Aging an oatmeal stout...
« on: September 29, 2010, 04:36:35 AM »
Also, with regards to transferring it to a secondary...  The only time I use a secondary is for fruit and big beers that need more time.  I currently have an amber ale that I will bottle after 2 weeks without transferring it to a secondary.  Hope this helps.

Brandon

397
Extract/Partial Mash Brewing / Re: Aging an oatmeal stout...
« on: September 29, 2010, 04:32:48 AM »
I would definitely agree that 4 to 6 weeks of bottle aging would be better.  I've always found that the extra time in the bottle helps improve the flavor.

Happy Brewing,
Brandon

398
I was brewing with a friend today.  The strike water was ready.  I asked my friend to start putting the grain into the water.  As he was putting the first scoop into the mash tun I realized I hadn't crushed the grain yet.  Later on I was weighing out the bittering hops (whole, homegrown Nugget).  I kept putting more hops into the bowl thinking I wouldn't have enough hops only to realize I needed 14 gm not 150 gm.  I guess that is what I get for getting up at 3am for work then brewing afterward.

What is your silly story?   :P

399
Ingredients / Re: Hiding Diacetyl via Dry Hopping
« on: September 23, 2010, 07:07:01 PM »
Others will have an opinion, but mine is to pitch a starter at full krausen into the beer to clean up the diacetyl.

+1  I have to agree.  If you try to use dry hopping to cover up the diacetyl I would be inclined to believe you would end up with hoppy, butter flavored beer.  Just my $0.02

400
Commercial Beer Reviews / Re: Magic Hat HiPA
« on: September 21, 2010, 03:09:45 PM »
New Glarus seems to be like that as well.  I don't care for the Spotted Cow or Fat Squirrel but those are their two biggest sellers.  New Glarus makes some really good specialty beers.  It is their big selling beers that allow them to do the "funky" stuff.  It's just the way things are.

401
Classifieds / Re: May be selling some or all of my equipment.
« on: September 20, 2010, 03:33:28 PM »
Hope you feel better soon.  I will echo the "don't sell your gear yet".  It would be a bummer if you sold your equipment only to find out you can handle drinking occasionally.

402
Sounds good to me.  Makes me want to make one up.

Happy Brewing,
Brandon

403
General Homebrew Discussion / Re: Barleywine-related questions
« on: September 18, 2010, 05:17:30 AM »
I agree with euge.  Use the DME.  Use more hop additions.  The hop flavor and bitterness will help balance out the sweetness of the BW.  Let us know how it turns out.

Happy Brewing,
Brandon

404
Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 09:19:00 PM »
I realize it may not be ideal but I recently started a scottish ale with a 1L starter.  I used the Wyeast Scottish Ale and I let it fully expand before I made my starter.  I made the starter 2 days in advance and would shake it every time I would walk by it.  The beer was at full krausen within 8 hours of pitching temp.  Hope this helps.

Happy Brewing,
Brandon

405
The Pub / Re: Does every state poke sport at the state to the south?
« on: September 14, 2010, 07:29:19 PM »
I live in Wisconsin and we poke fun at Illinois.  They are called FIBs.  With that said I would have to say that it is true  :P
Although, we do refer to Upper Michigan as Yoopers.

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