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Messages - chezteth

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61
Ingredients / Re: German & Domestic Pilsner Malt: Difference?
« on: July 13, 2014, 11:44:17 AM »
It would definitely be a fun experiment to brew side by side batches and do a blind tasting.

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62
Commercial Beer Reviews / Re: B Nektar Zombie Killer
« on: July 13, 2014, 11:40:59 AM »
My wife & I have had that before. It is delicious. Although, I wish I could remember where we got it. It is definitely a great way to enjoy a honey & fruit based beverage.

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63
All Things Food / Re: Wisconsin-Style Bratwurst
« on: July 13, 2014, 05:32:53 AM »
Those look & sound absolutely delicious! The brats I find at local supermarkets here in Wisconsin tend to have better flavor than the big brands. Although Johnsonville brats are good for a big name brand. Making your own sausage / brats is that way of tweaking it the way you like it. hmmm, just like homebrewing. :)

Cheers,
Brandon

64
Ingredients / Re: Iodophor
« on: June 30, 2014, 09:55:52 AM »
I use Iodophor once a year to kill any bugs that have become resistant to StarSan.  I don't know if that can even happen or if temporarily switching sanitizers is an appropriate safeguard.

+1

65
I used the Belle Saison yeast last year and the FG was 1.000. It started at 1.044. I mashed at 152 so mashing at 160 should help keep the FG higher. I think your recipe looks & sounds good.

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66
Ingredients / Re: Choke Cherry Juice
« on: May 28, 2014, 03:38:50 PM »
I have made some chokecherry wine. It has a cherry - like flavor but it does have quite a bit of tannins. I think it would work well in a sour beer. If adding to a wheat beer I agree with kmccaf in that you should add some of the juice to samples to get an idea of the flavor addition. If you want to back sweeten it you could use some non-fermentable sugar.

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67
The Pub / Re: Proud Dad
« on: May 28, 2014, 10:30:59 AM »
Congratulations!

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68
Yeast and Fermentation / Re: Lager yeast came from Patagonia
« on: April 22, 2014, 09:35:47 AM »
Interesting article. Thanks for sharing. It's amazing how something like yeast can travel so far.

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69
I've done that.  Left the kegs in the freezer but adjusted the temp up to 48 or so to ferment lagers.  No issues. I put some beer in a growler and into the fridge if I wanted it colder but I didn't have a problem with my beers at 48F to drink either. 

Then you can cool them all back down when you cold crash the yeast.

+1  I've done this a few times and it seems to work well

70
General Homebrew Discussion / Re: Consensus while judging?
« on: April 01, 2014, 04:00:31 PM »
I judged an onion stout (not a BJCP comp) that tasted like rotten onions. Apparently the brewer sautéed onions in butter then added it to his beer. I tried my best to look past the rotten onion flavor & aroma and as far as I could tell the base beer was OK. As was said before... Some things should not be used in beer.

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71
Ingredients / Re: Favorite Bittering hop for AIPA
« on: April 01, 2014, 10:15:46 AM »
I really like warrior for bittering an American IPA. I prefer the smooth, clean bitterness it adds.

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72
The Pub / Re: Give it up for Michael Jackson....
« on: March 28, 2014, 09:17:30 AM »
Although a day late I will be raising a pint in his honor add well!

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73
Commercial Beer Reviews / Re: Miller Fortune
« on: March 27, 2014, 09:52:38 AM »
A Co-worker recently asked me if I had tried Miller fortune. I stated I had not but I may try it on the near future. Although, I've had Steele Reserve and can't stand the stuff.

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74
General Homebrew Discussion / Re: Drinking Only Homebrews
« on: March 26, 2014, 09:48:21 AM »
I enjoy my homebrew by and large, but I've always got my eagle eye on the lookout for any new commercial brands. We are not only amidst a craft beer renaissance of sorts, but also enjoying one of the best times to be beer drinker in the history of mankind, there are plenty of new brands out there to try, and I'm willing to taste any of them once.

+1

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75
Ingredients / Re: Which coffee for a coffee/breakfast stout
« on: March 03, 2014, 10:27:58 AM »
+1000 to using the freshest beans possible. I prefer African coffees so that is what I use. Use the varietal you prefer. I use the cold press / toddy method with good results.

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