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Messages - wamille

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181
Beer Recipes / Bell's Rye Stoue Clone?
« on: October 23, 2010, 05:15:37 AM »
Does anyone have a good recipe for Bell's Rye Stout?

182
All Grain Brewing / Re: Green Flash IPA Recipe Wanted
« on: October 12, 2010, 04:06:54 AM »
I was actually looking for the Imperial IPA... not the 7.2% ABV West Coast IPA.  The Imperial IPA is 9.2%.  I noticed the Green Flash website says they use Nugget and Summit hops for the bigger beer.

183
All Grain Brewing / Re: Interesting Taste
« on: October 12, 2010, 03:34:38 AM »
The beer particulars follow:

14 lbs 2 row
1 lb 40L Crystal
1 lb Caramunich
1 lb Rye

1 oz magnum 75-min
.5 oz magnum 60-min
.5 oz horizon 45-min
2.5 oz. horizon 15-min
2.5 oz. horizon 15-min
1 oz centennial 1-min
1 oz magnum 1-min
1 oz horizon 1-min
appx. 12 basil leaves 1-min

WLP-001 - pitched at 70 degrees... fermented in air conditioned room at 70 degrees

OG 1.075
FG 1.017

I didn't realize that the 70 degree room needed to be 60-65 due to the increase in temperature caused by the fermentation activity.  However, the last 10 beers have been fermented in the same fashion.  I keep learning.

Cheers,
Bill

184
All Grain Brewing / Re: Interesting Taste
« on: October 11, 2010, 02:06:19 AM »
Perhaps... but wouldn't that mean the fermentation temperature would have to be higher than normal for the development of fusels?  I kept the beer in an air conditioned room at 70 degrees the entire time the beer was fermenting.

185
All Grain Brewing / Interesting Taste
« on: October 11, 2010, 01:10:44 AM »
I brewed five gallons of beer a couple months back - a 7.6% ABV IPA.  Everything seemed fine technically with the brewing, fermenting, and kegging.  Strangely though, the beer has a "burn" to it... that's the best way I can describe it. It burns all the way down the throat... nothing that can't be tolerated though. I've brewed stronger beers without this "burn" before.  Could this feeling simply be the alcohol or something else?  None of my other higher ABV beers did this.  One thing I did differently was... well, I got a "wild hair" while boiling the wort... and threw in some fresh basil leaves(maybe a dozen) near the end of the boil.  The basil plants were in the kitchen window sill and I've brewed a stout with cayenne pepper that turned out great hence my experimental bent.  Just wondering if the basil could've imparted this burning sensation.  Any thoughts would be appreciated.

186
All Grain Brewing / Green Flash IPA Recipe Wanted
« on: October 10, 2010, 10:32:54 PM »
Just tasted the Green Flash IPA over the weekend.  Anyone have a recipe for this one?  I've found a couple, but would prefer seeing what this forum can provide.  Thanks in advance for the help.

187
General Homebrew Discussion / Re: Okinawa Bound
« on: September 28, 2010, 03:37:05 AM »
I live in Seoul, South Korea and work on the Army base at Yongsan.  I get my supplies online from Williams Brewing (williamsbrewing.com), Mountain Homebrew (mountainhomebrew.com), and Hops Direct (hopsdirect.com)... I've also gotten supplies from High Gravity Brewing someone mentioned earlier.  You should have an APO AP address, so as long as your stuff isn't over 70 lbs or over a certain size limit.  I've ordered 55-lb bags of two-row malt from Williams with no problems at all.  You just might want to do something nice for your mail person... give them a few beers maybe!

188
This is definetly selfish... but a lot of us overseas would love to be able to enjoy some American Craft Beer.  I'm in South Korea and the beer here is not good.  Worse, I love hoppy West Coast IPA's and strong American Stouts - neither are represented here in South Korea at all.  I've been trying my best to facilitate the opening of the American Craft Beer floodgates... tried talking to Kona, Maui, Pike, and a couple other breweries, but there seems to be problems locally that make exporting to South Korea problematic.  The biggest reason I'm told there are no American Craft Beers here is due to there lack of production capability domestically... so those of us overseas are just out of luck.  We do get a Canadian beer pale ale here from a brewery in Alberta.  It's not bad, but not a Dogfish Head 90-Minute IPA or Sierra Nevada Celebration... or (a beer I so desperately want to try) a Russian River Pliny Elder (or Younger).  I make my own beer... not bad I think... but again, I don't have a lot of time nor space in my tiny apartment.

Any help getting Great American Craft Beer to South Korea would be appreciated.  It might also be a mighty market as the beer here is so appaulingly bad and there are millions of beer drinkers to exploit!!!

Cheers,
Bill

189
Hey Craft Beer Lovers,

I live in South Korea.  Beer here is bad... super bad.  They have no appreciation for good beer.  American Craft Beer is arguably the best beer in the world.  The base gets beer, but most is bad too... AB, Coors, Miller, etc.  There are some Sam Adams and some Euro beers, but I want GREAT AMERICAN CRAFT BEER!!!  Anyone know anyone (that knows anyone) who can figure out a way to get us the good stuff here in South Korea... some Sierra Nevada, Russian River, Dogfish Head, Founders, Bells, etc.???  I've been trying for two years, but I have a job that pays the bills I have to devote 50 hours a week to and don't have time to devote to figuring this out on my own.  Any help would be greatly appreciated.

Cheers,
Bill

190
Yeast and Fermentation / Re: Stout with Lactose
« on: September 25, 2010, 02:14:51 PM »
I added my lactose at the final 15 minutes of the boil.  I wonder how many gravity points a half pound made to a final wort volume of 6 gallons?  The beer has a nice chocolately taste thus far after 10 days.

191
Yeast and Fermentation / Re: Stout with Lactose
« on: September 25, 2010, 12:27:20 AM »
Thanks guys.  I'm getting ready to add about 30 ounces of cherries soaked in Woodford Select Bourbon into the beer when I keg it.  Do you think that will lower the gravity?  Will I need to add 1/3 cup corn sugar for priming?

192
Yeast and Fermentation / Stout with Lactose
« on: September 24, 2010, 11:33:52 PM »
Question... does the addition of lactose cause a higher final gravity?  Lactose is fermentable?  It's not a type of dextrin that can't be digested by yeast, correct?  I made a milk stout with an OG of 1.055.  Currently (after 10 days) it is 1.017.  I'm using WLP 006... the Bedford Ale Yeast.  I would've thought that I would've gotten down to 1.010 at least.  Any thoughts?

193
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/17 Edition
« on: September 21, 2010, 04:16:59 AM »
I'm brewing my SN Celebration Ale clone this weekend.  It's one of my favorite beers in the world - just enough maltiness to go with a great hop bitterness and aroma.  I might also make add some darker malts to the SN Celebration Ale clone grist to come up with something different... a dark IPA?... so (possibly) a two brew weekend.  I'll need it to deal with all the crap beer here in South Korea, aka, BEER HELL!!!

194
Kegging and Bottling / Re: Post Keg Fittings... confused
« on: September 18, 2010, 03:31:36 PM »
Now I feel dumb... haha.  My tool set is weak, but I've seen those type wrenches before.  Over here in Korea, our base store doesn't have a great tool selection.  I might have to just order some online.

Thanks again for the knowledge.  The longer I brew, the more my brain allows me to digest all the info I've been reading about over the last three years.  I really enjoy this hobby!

Cheers,
Bill

195
Kegging and Bottling / Re: Post Keg Fittings... confused
« on: September 18, 2010, 02:08:10 AM »
Tom,

I've been tooling around the apartment checking out my kegs... and with your help have come to the conclusion that I have no keg post problems.  I got the posts on the two kegs backwards and testing them both with ball valves for input and output realize that all is well.  A couple years back I had taken the kegs apart to clean them before I really started kegging in ernest.  Now that I'm kegging two or three beers a month, I'm using them more.  I didn't even realize that the posts were different.  This is one of the reasons why I became an AHA member - utilizing the collecting brain-power of smart, experienced brewers.

Thanks for the enlightenment.

Cheers,
Bill

By the way, the post I was referring to before was the one to the right in that picture you sent earlier.  I don't know how to get it off the keg with all those points.

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