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Messages - brewsumore

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General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 14, 2017, 04:19:48 PM »

2nd, michelada.  Used V8 spicy, a healthy dose of lime juice, Valentina hot sauce (black label hot), worcestershire, and LB.  Not a fan but I think it is the worcestershire that really put me off.  Not ruling it out until I try a few at restaurants.  We have several real mexican places. 

The trick is restraint:  less is more.  It's still beer you're drinking.  Sometimes for 2/3 pint of beer I add only 2 oz tomato juice -- and nothing pre-flavored or pre-spiced.  And as far as tabasco and worcestershire (optional), we're talking literally one shake and done, just as if it was bitters.  And tease it with fresh lime juice - like 1/4 of a lime tops. 

The way it's done matters in terms of not-so-good vs. excellente.

General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 11, 2017, 05:21:32 PM »
This appears to be an interesting developing trend - identifying any additive to beer as entering into at least the province of a beer cocktail, aka "adulterated beer".  I say that in jovial acquiescent way.  I recollect looking on in horror a fair number of times when somebody "ruined" a good beer by doctoring it.

Still, I really often like a hefeweizen with a slice of especially lemon. or maybe orange at least as well as served "naked".

I guess I forgot to mention growing up in Montana there were some (morning) Sunday's watching football and drinking red beers which required less and less tomato juice as time went by -- always served with pretty much the all-powerful and only option of American lagers served in a bar or available at your grocer.

I will again say there are some very imaginative innovations, and authentic personal preferences being presented.  Thanks so much for sharing on this subject that quite honestly I was a little afraid to begin, knowing that beer heroes make and drink beer!

General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 10, 2017, 06:17:34 PM »
First off great thread idea.  Never had michelada but definitely will soon! 

My current favorite and I've done EXTENSIVE trials.  Really.  50/50 Labatt Blue/Sauva margarita premade (with booze).  Jose Quervo works too but prefer Sauza and added bonus its half the price of Jose.

Serve in an large wine glass with "hi-tek" 2" ice cube. 

I am BJCP and I take alot of flack for it amongst megaswill drinkers but IDGAF, this raaawks on hot day.

Interesting take on a margarita - I assume a regular margarita is one of the world's most popular cocktails.  I've eaten in restaurants that had a wine and beer license but no hard liquor license, and offered margaritas made with wine.

I must admit I can't recall trying any other beer cocktails besides a michelada - I can't even remember any I've seen promoted other than the michelada or beer mimosa (and only learned of beermosa recently).  I know there are longstanding traditions including flavored syrup in Berliner weisse - but that is so traditional I don't think it counts as a beer cocktail.

I wonder if anyone has tried something along the lines of beer sangria.   :o  edit: Hey I saw just that via Zwiller's link!

I'm really intrigued by all the responses!

All Grain Brewing / Re: Phosphoric Acid amounts?
« on: July 09, 2017, 10:26:58 AM »
Also consider using a touch of acidulated malt.  I make 10 gallon Pilsner batches with up to a pound of acidulated malt without any problems.  Of course you will want to use a calibrated pH meter to know where you are at...
Isn't acidulated malt just going to add more lactic? If I understood correctly, he's trying to get more acidification and avoid any lactic flavor.

I've had the same issues with low concentrations of phosphoric requiring a large quantity. I wouldn't imagine it to be an issue as lower concentrations just mean you're adding a few 10s of mL of distilled water in addition to the acid. Sub-optimal from a cost/effort perspective, but I can't see any issue for the beer.

Hopefully someone smarter than me will weigh in, but those are my thoughts/experience.

Sent from my iPhone using Tapatalk

Agreed on the 10% vs 85% phos acid still get the job done.  It's just a lot cheaper to use 85% since regardless of % the cost is pretty similar, and you won't need to re-purchase as often.

General Homebrew Discussion / Summertime beer cocktails
« on: July 09, 2017, 10:19:49 AM »
I'm interested in hearing what beer cocktails you enjoy.  Especially in hot weather sometimes this is very appealing.

I have a Mexican Vienna Lager (similar to Negra Modelo) on tap and sometimes enjoy making a michelada when it's hot.  These are popular in Texas -- I know to be on the restaurant/bar menu in numerous places in Austin, typically with light colored Mexican lagers.

My recipe: to a beer glass 2/3 filled with beer add and gently stir in 3 or 4 oz V8 / tomato juice, a shake or two of worcestershire and tabasco, a squeeze of fresh lime juice and then drop in 3 ice cubes.

All Grain Brewing / Re: Lemon shandy
« on: July 09, 2017, 10:07:20 AM »
Incidentally, one of my favorite summer drinks is a margarita mixed with beer.

Interesting.  What do you find to be the best beer to mix in?

Apologies for going off topic...

All Grain Brewing / Re: What's your favorite type of beer?
« on: July 08, 2017, 10:20:01 PM »
What with all the great, and new variety hops sold by the pound these days, I'm tending (trending?) to keep an IPA or 2 in the lineup (typically 4 or 5 taps) so as to learn new tastes and use what's been obsessively hoarded into the freezer.  Also, I only went to a kegerator about 6 years ago and since then have been able to lager more easily and so have been brewing more pilsners and other German lighter ale (kolsch, alt, hefe), and enjoying that tremendously.
I love many styles if the beer is made well.  I still enjoy Belgian styles and used to brew lots more of that, but often I forego big flavored, high alcohol beers for lower calorie, lower alcohol beers -- especially in spring and summer.  No surprise there.

I often just brew whatever I'm thirsty for, or want to try at the time, when getting low on inventory or thinking ahead to the next change in the weather.  I do tend to go back to English Pale, saison, and in the fall porter.

All Grain Brewing / Re: Phosphoric Acid amounts?
« on: July 08, 2017, 10:49:49 AM »
I realize this is an old thread but I have a few questions on this topic.  I have been using Bruunwater for several years and my beer is definitely better for it. My source water has 284 ppm bicarbonates so I've had to make significant adjustments to it.  I cut it with distilled water and often start with >50% distilled water.  I usually use CaCl, CaSo4, and lactic acid to adjust my water and really don't ever go above 1 ml/gallon of finished beer with the lactic acid for fear of an unwanted flavor contribution.  I recently picked up a bottle of 10% phosphoric acid at my HBS.  It is my understanding that phosphoric acid has no/limited flavors so that it could be used in greater quantities.  I realize that 10% is a fairly weak solution and would require more to be effective.  I just ran the numbers on a beer (2B) that I want to brew tomorrow (42% pils, 42% vienna, 14% corn, and 2% midnight wheat).  I used lactic acid to correct the mash.  I cut the sparge with 50% distilled water but still need to add 33ml of phosphoric acid to bring the sparge pH down to 5.5.  My question is whether this is a good idea- seems like a lot.

Hopefully Martin will see this and add his recommendations, but I can tell you that my tap water's bicarbonate is 151 ppm, roughly half of what yours is.  Anyway, I use 85% phos acid dosed via syringe prior to heating my strike water and I always come in below the taste threshold (in the final beer) using 100% tap water for most ales.  My thought is that would be similar to you using 50% distilled or RO water + phos acid.  Get yourself some higher % phos acid.  You can google for 85% strength - it's sold by such businesses as Duda Diesel, and normally available via Amazon.  When I make pilsner I cut my water with 50 - 75% RO, so I would recommend you go with 100% RO for pilsners.

My other salts etc. added to mash water before stirring in the grist are gypsum, calcium chloride, Epsom salt, canning salt, and sometimes for dark beers pickling lime (added directly to the mash)

I hope that helps.

Edit:  I forgot to mention that with the method mentioned above, sometimes I come as close as 70 - 90% of the level established as still under the taste threshold for phos acid - as I've previously read by knowledgeable folks.  I'm just too lazy right now to go back and research what that threshold is.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 07, 2017, 01:21:48 PM »
My first attempt at Skotrat's Traquair House Clone should be on for Sunday. Cant wait to try this one out!

I last made that February 2016 (2 corny kegs) and when this spring rolled around vacated the last 1/5 keg from my kegerator when needed to lager 4 kegs.  I cellared the keg in my wine cellar until a week ago and man it's still smooth and delicious.  Best wishes - it is one of the beers on my taplist that gets request for re-brew.

Yeast and Fermentation / Re: Yippee!
« on: July 05, 2017, 12:06:13 PM »
Steve, I went to Summer Sun Garden and Brew.  They had just moved from their old location near the Draughtworks brewery to a new location out on Broadway towards Reserve.  While they now have much more space devoted to brewing supplies, I did prefer the old location as it was next door to Draughtworks.

Very interesting.  Thanks.  I liked their more central location before, although I guess they're banking on being close to the numerous box stores nearby on Reserve -- and probably got out of an expensive lease.  "Hey honey, I'm headed to Costco and Target getting ready for this weekend's dinner with your folks, and guess I'll stop by my LHBS to pick up ingredients to brew hefeweizen, your favorite.  Hmm, might make a kolsch and gose while I'm at it."   :D

Back in the old days I purchased my supplies from Lolo Peak Winery (and Homebrew) - the owners were homebrew club members and buddies as well, and for awhile a few items from Axmen South on the 93 Strip.

Yeast and Fermentation / Re: Fermentis BE-134
« on: July 04, 2017, 10:47:32 AM »
I have a sample from HomebrewCon.  Brewing a saison with it tomorrow.  FWIW, I get pretty good results from Belle Saison, too.  I am brewing it side-by-side with this yeast for this batch, 10 gallons split into 2 fermenters.  I will respond to this thread with info about how the 2 yeasts performed.

Cool!  I look forward to hearing your comments.

Yeast and Fermentation / Re: Yippee!
« on: July 04, 2017, 10:17:50 AM »
Just got back from a trip to the "big city" (Missoula) and I bought a smack pack of WY2308 Munich with a born on date of June 7.  Twenty days ago.  I know this means nothing to you city slickers, but to a guy in the backwoods of Montana, this is the freshest I have seen in 27 years of brewing.

Also bought 16 lbs, of 6-row, and 6 lbs. of flaked maize.  I do believe 10 gallons of 1.048 OG CAP is getting brewed this holiday weekend.

Nice score Chumley.  Hey, as Missoula is my hometown (I live in Spokane now) I'm just curious at which LHBS you got your fresh yeast, and other ingredients.  Thanks.


Using a 1/2" autosiphon with racking tube to the bottom of the keg I can fill a purged keg with beer in the matter of a few minutes.  Seeing that the keg is completely full with co2 to start with I'm pretty confident that very little o2 is getting to the beer.  At least I'm the only one I have to satisfy and I'm ok with my method.  I like not having any star san residing in my keg - just beer.  Each to their own.

For IPA and pale ale, before racking finished beer from fermenter buckets into kegs via an auto-siphon, I just lower an open-ended sanitized gas line from a spare 5-lb co2 tank with gauge, down towards the bottom of the sanitized empty receiving keg and gently/slowly add co2 gas until it blows out a lighter (the long one used to light a BBQ grill) held above the keg opening.  That is, once co2 displaces all of the oxygen from the keg the outgoing co2 blows out the lighter.  Then I add a keg lid until I'm ready to rack in the beer.  co2 is heavier than o2 so the co2 stays in there during racking.

Then I add keg hops in a sanitized fine-mesh nylon hop bag, cinched and knotted closed, and tied into the hole in the welded tab on the underside of a keg lid.  I buy these manufactured - a bit spendy but most people only need one, a couple, or a few of them.

After the beer is racked into the keg, I lower the hops-filled bag (normally a 9" x 12" bag holding 3 oz pellet hops) that is tied off to the lid, and secure the keg lid.

Then I immediately purge the keg head space as follows: 1) attach co2 gas to "in" poppet via QD, 2) fill head space with co2 at ~12 psi, 3) turn off gas, 4) displace all gas/air in headspace via pressure release valve, 5) repeat for a total of 10 times, 6) begin to carbonate the beer in my kegerator.


General Homebrew Discussion / Re: Pics of recent brews?
« on: June 20, 2017, 02:28:57 PM »
Score!! Found a 2+ year old bottle of bottle conditioned Tripel (8.5 abv) behind a couple of bigger bottles in my beer fridge. Thought the batch was long gone. All in all, it's still excellent. Gotta like it.

I love it when that happens - probably subconsciously on purpose, right??  I "lost" a case of barleywine in my mother's basement for nearly a decade and still have some, that must be around 15 years old.  It originally was "forgotten" because at that time I didn't re-dose with yeast before bottling and it is still.  Nevertheless always intriguing to try a bottle and at around 11% ABV it's held up remarkably well (cool-cellared for the last 5 years or so).

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