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Messages - chezteth

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Beer Recipes / American IPA recipe
« on: November 15, 2015, 02:41:05 PM »
Hey all,
  Wondering what you think of this recipe. I realized I didn't have the ingredients I would normally use for an IPA. Thus, I had to improvise a bit. Also, I have never used Waimea hops.

10 gal batch

67% Muntons Maris Otter
30% Weyermann Pilsen
3% Briess Bonlander Munich
2oz Magnum 60min
2 oz Chinook 15min
0.5 oz Waimea 15min
0.5 oz Amarillo 15min
1 oz Chinook 1min
1.5 oz Waimea 1min
1.5 oz Amarillo 1min
2 oz Chinook dry hop
1 oz Waimea dry hop
1 oz Amarillo dry hop
US-05 yeast


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The Pub / Re: My grocery store is like the UN...
« on: November 11, 2015, 11:38:41 AM »
It took me a bit to figure out what that meant as well. Absolutely hilarious, after I figured it out. Btw, would be a great name for a beer.

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Beer Recipes / Re: Cupboard Cleaner beer
« on: November 08, 2015, 01:14:03 PM »
You're recipe sounds interesting. Although, the amount of crystal malt along with the honey malt is going to make a rather sweet beer. Honey malt gets overpowering quite easily. I would lower the honey malt to 2% and even lower the crystal malt 10% or less. I tend to prefer Simcoe blended with other hops. Although, if you're only using it for bittering it may be ok by itself.

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General Homebrew Discussion / Re: The Hop You Hate
« on: October 15, 2015, 10:46:50 AM »
I won't use Admiral. I used it throughout an English IPA. The flavor was ok at best and it provided a harsh bitterness

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General Homebrew Discussion / Re: Opening Fermenter to check hydrometer
« on: September 19, 2015, 05:51:01 AM »

To each his own (should be the Homebrewers' mantra). But I think there is a benefit to drawing off a sample that you may be missing; with a sample, you get to taste your beer. I find it instructive to experience how my beer tastes at every reasonable opportunity.

+1   To me, brewing is a lot like cooking. You taste it as you cook / brew it to see how it is progressing.

Nice write up. I have the Thermoworks RT600C and really like it. I couldn't justify spending almost $100 on a thermometer. Even though the RT600C is slightly slower than the Thermapen and not quite as accurate the price point was more in line with what I was willing to spend.

Unless I overlooked it, the priming sugar should be added to a small amount of water and boiled for a few minutes before adding to the beer. This will help ensure complete and proper distribution of the priming sugar in the beer.

That was an interesting read! Nice job on putting it all together!

Beer Recipes / Re: sour IPA thoughts?
« on: August 18, 2015, 02:21:58 PM »
Hmm, this sounds rather interesting. My initial thoughts are that sour and high IBUs doesn't sound good together. However, I haven't had one either. It would be an interesting experiment. I say go ahead and give it a whirl. Perhaps do a small batch.

General Homebrew Discussion / Re: Berliner Weiss with Blackberry Syrup
« on: August 18, 2015, 02:06:23 PM »
Looks and sounds delicious! How did you sour it? Sour mash? lacto in the fermenter?

Commercial Beer Reviews / Re: Things you wish breweries would figure out
« on: August 18, 2015, 02:01:18 PM »
If you want to charge significantly more for your imperial, high alcohol whatever, you should accordingly charge less for a session or lower strength brew

I definitely agree with many of the points previously, especially this one. Just because it is not in the typical lineup doesn't mean you have to charge a premium for a session beer.

Beer Recipes / Re: barleywine >20% ABV
« on: August 13, 2015, 09:56:47 PM »
Great ideas! I'll definitely check into these as well.

Beer Recipes / Re: Spicing for a pumpkin ale
« on: August 11, 2015, 04:32:10 PM »
I think the amount of spices you have listed sounds fine. I would definitely recommend adding a small amount and tasting to get the flavor where you want it. The one spice that comes through very easily is clove so keep that in the lower side of qty.

Beer Recipes / Re: barleywine >20% ABV
« on: August 11, 2015, 12:47:53 PM »
Thanks for the info. I will definitely check out the episode of "Can you brew it". This will be an interesting brew session.

Beer Recipes / barleywine >20% ABV
« on: August 10, 2015, 08:24:33 PM »
Hey all. I'm entertaining the idea of brewing a barleywine that is >20% ABV. I know there are some methods of achieving this. What are your thoughts on this?
Here is my recipe idea :

31lbs Maris Otter
2lbs dark candi syrup
200g Target hops at 90 min
28.3g Kent golding hops at 5 min

Large yeast starter of WY1056

Very long boil. Use pure oxygen to aerate.

Should I start with a lower OG and do staggered sugar additions?
Pitch a secondary yeast like WLP-099?
Add candi syrup as a staggered addition?
Other thoughts?


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