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 ... 3 4 [5] 6 7 ... 35
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.

Sent from my Nexus 6 using Tapatalk

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

Sent from my Nexus 6 using Tapatalk

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?


Yeast and Fermentation / Re: Building body into a sour ale
« on: July 20, 2015, 07:34:33 AM »
I'm with Jim here. it's just not part of the style. you can create some body like mouthfeel with higher carbonation though.
I agree with this as well.

I never worried about botulism with old LME. I've made beer with old LME and it didn't taste very fresh. Using it for yeast starters is a good idea though. I think there is something to be said about using the freshest ingredients possible. If you want to use it to make some batches then I say go for it. Just my $0.02.

Pages: 1 ... 3 4 [5] 6 7 ... 35