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Messages - wamille

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Equipment and Software / New Williams 2.5 Gallon mini kegs
« on: January 17, 2012, 11:36:08 PM »
Has anyone heard anything good or bad about these new mini kegs?  I just bought two, but heard they're made in China and might not be usable... something about too much of a lead presence?  Just trying to figure it out. 

General Homebrew Discussion / Re: 2011--> 2012
« on: December 29, 2011, 05:03:21 PM »
I don't recall how many batches I brewed this year (12 - 15 maybe?), however, the highlights are:

1.  Brewed my first lagers (two in one day)... a hoppy, dark beer (basically from a CDA recipe of mine... or in this case a CDL) with Wyeast Bohemian Lager yeast... and a hoppy, light-colored beer (basically a India White Ale (IWA) from an IWA recipe of mine... or in this case an IWL) with Wyeast Urquell Lager yeast.  Both turned out beautifully to my surprise given they were my first attempts at lagering.
2.  Made a Sweetwater IPA clone that turned out beautifully.
3.  Kept tweaking my Sierra Nevada Celebration Ale clone.
4.  Upgraded my brewing equipment... bought a Blichmann 20-gallon Brewpot.
5.  Started brewing on a commercial level with a local brewery... in fact, they've incorporated two of my recipes into flagship beers.  One being the first IPA ever locally produced in Korea - Craftworks Moon Bear IPA
6.  Brewed two beers that had less than six ounces of hops... I'm a hop head.  It was tough!  But folks enjoyed the Winter Warmer (with cherries, cinnamon, and vanilla).  The Caramel Machiato beer is waiting to be kegged and carbed.
7.  Made a makeshift kegerator.

Stuff for 2012:
1.  Get a Therminator
2.  Work more with the local brewery and learn more about the commercial equipment they use.
3.  Fine tune my IPA's, CDA's, IWA's, and IWL's
4.  Continue to help promote homebrewing in Korea by doing more tastings at local pubs, brewery tours, and assisting Korea's new American Craft Beer distributor, Mr. Sung Lee of Brewmasters International.  Hopefully he can convince more American Craft Beer makers to sell their beers to him.  Currently, he has Anderson Valley, Lost Coast, and Rogue.  Great breweries, but one can never have enough choice, right?
5.  Maybe brew a hefewiezen... never done that before.

Cheers everyone and have a great 2012!!!

All Grain Brewing / Re: Biscuit Flavor/Aroma Like Ballast Point Sculpin IPA
« on: December 28, 2011, 03:57:17 PM »
I must be drinking a different Sculpin IPA... haha.  It has a wonderful bready/biscuity aroma both times I've tried it - once on tap from a growler I bought at a "gourmet" Piggly Wiggly in Myrtle Beach, South Carolina... and once from a 22-ounce brown bomber in Michigan.  It didn't taste oxidized at all.  It was quite tasty.  But what got me was that aroma and flavor... all I can characterize it as being is bready/biscuity smelling and tasting.  The hops were present, but not overtly in your face like most IPA's I like... Sweetwater IPA, Avery IPA, Green Flash Imperial IPA.  So, whatever that flavor/aroma comes from, I want to replicate it.  I have tried the recipe beer_crafter mentioned.  My version wasn't close.  However, if this is "THE" official clone, I'll try it again and see if I get it... closer this time.  By the way... I notice the recipe calls for Hallertau... but where it lists Hallertau it also lists Northern Brewer.  Does this mean both are being used for 60 minutes at .25 ounces each? 

All Grain Brewing / Biscuit Flavor/Aroma Like Ballast Point Sculpin IPA
« on: December 26, 2011, 04:06:20 PM »
I love Ballast Point's Sculpin IPA.  How do they get the bready taste/aroma that permeates that beer?  I'd really like to be able to clone that beer and share it with folks where I live in South Korea.

Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale Yeast
« on: December 08, 2011, 03:40:42 PM »
Did a gravity check... pitched yeast Sunday and OG was 1.082 (I said 1.084 earlier... not a big difference) .  It's now down to 1.030.  I was pleasantly surprised.  Guess it goes to show that you don't need a big, thick head of krausen for proper fermentation to occur.   

Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale Yeast
« on: December 07, 2011, 03:39:13 PM »
I have some krausen... just not thick.  I think she's fermenting, but just concerned because I'm not seeing crazy thick krausen on the top like I'm used to seeing after about 24 hours after pitching.  I'm guess I'll check the gravity tonight when I get back from work to see how she's going.  I usually like to wait seven days, but in this case I'll check early.  Thanks for all the input.

Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale Yeast
« on: December 06, 2011, 08:46:27 PM »
quite high... 1.084

Yeast and Fermentation / Wyeast 1728 Scottish Ale Yeast
« on: December 06, 2011, 07:44:38 PM »
I am fermenting a holiday-type beer with Wyeast 1728 Scottish Ale yeast.  I pitched the yeast on December 4th, so I was waiting until this Sunday to check the gravity.  However, I was expecting to get a huge, thick krausen given I pitched 3 packets since I didn't make a starter.  All were dated 31 October, so there shouldn't be an issue with it viability... I would think.  Has anyone else noticed this yeast doesn't make a bigger layer of krausen?

Gonna make my wife her (and her friend's) request for a Caramel Machiato-like beer.  They're big fans of the Caramel Machiato from Starbucks.  The following week... gonna try to do Ben Miller's "Colubarillo" IPA.  I love Columbus, Centennial, and Simcoe hops!

Just wondering if some of you in the US have any ideas about how the Korea/US Free Trade Agreement might affect the sale of American Craft Beer both in the US and South Korea?  I live in South Korea and hope to see more American Craft Beer flow into the country.  We now have a distributor here (Brewmasters International) that brings in Anderson Valley, Lost Coast, and Rogue beers (five varieties each).  Mr. Sung Lee is the owner of the company and he's been importing these beers since around July.  The costs of the beers are high, but worth it of course.  But the tariff here is 279% on beer and I was wondering if the incremental yearly lowering of the tariff might mean more American Craft Beers start to move out this way.  I would think a lot of craft breweries want to increase market share... and Korea is basically a virgin craft beer market just now starting to take shape.  Maybe the lowering of the tax will help bring about cracking this beer market wide open... I hope at least.

Beer Recipes / Re: Caramel Machiato
« on: November 23, 2011, 10:09:09 PM »
You are  ery obser ant... haha.  My youngest seems to enjoy messing with my computer.  One key went a couple months ago... made writing  un,  antastic, and  reedom di  icult.  Then the other key went a  ew weeks ago.  It is helping me stretch my word usage though.

Beer Recipes / Re: Caramel Machiato
« on: November 23, 2011, 06:26:48 PM »
Wow... great ideas guys.  I do ha e black patent by the way.  I appreciate the o  er to send me some though.  I like the idea about heating table sugar to make a caramel sauce and just happen to ha e one  anilla bean a ter making the Bad Santa recipe out o  Zymurgy.  And just might do the cold brewing o some Starbucks as well to add to the secondary.  Thanks  or the ideas and suggestions.

Beer Recipes / Re: Caramel Machiato
« on: November 23, 2011, 06:41:02 AM »
I was going to add 2 lbs Lactose to this recipe.  I really wanna make it caramelly (? spelling) and sweet.  I might be able to scrounge some black patent... about 2 oz or so.

Beer Recipes / Re: Caramel Machiato
« on: November 23, 2011, 06:11:05 AM »
How about Crystal 120L... I understand it has a roasty taste.  I'm not sure there's any black patent. in my storage container.  My spouse told me that the Caramel Machiato isn't only a caramel taste and that it has co  ee notes.

Beer Recipes / Caramel Machiato
« on: November 23, 2011, 04:26:39 AM »
My spouse wants me to try and make a beer that tastes like a Starbucks Caramel Machiato.  Pleasing her tends to make my existence a good bit more tolerable.  That said, any suggestions on how I might make such a beer?  I came up with this, but I don't know what a caramel machiato tastes like:

10 lbs 2-row
5 lbs Munich
2 lbs Crystal 80L
1 lb Honey Malt
1 lb Pale Chocolate
2 lbs Lactose
.5 oz Magnum 60 minutes
Mash Temp 156
3 smack packs Wyeast Scottish Ale Yeast

Any ideas/suggestions are quite welcome.

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