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Topics - bonjour

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Questions about the forum? / Wood/ Casks
« on: December 01, 2009, 09:03:53 PM »
This was posted to my personal email.

Thoughts guys

David Beaver to me
show details 2:51 PM (1 hour ago)

I was just down at Avery Brewery and looked around and found out that I don't know
Jack about Cask Beer....especially the Wood and nuances required for the proper methods
of handling that venue.
 I also learned that I would LIKE to know about this aspect of brewing.
I would love to see a catagory on the Forum about this aspect of brewing and It would
prove invaluable for ppl like myself.
Questions like...
Used barrel sources.
Used vs new wood bbls.
Closure methods for bbls.
Stave tightening...
flavor profiles from rum bbls, whiskey bbls, wine bbls,
How to tap your cask...
and on and on....
Thanks for any assistance.

Commercial Beer Reviews / What's your favorite funky beer?
« on: November 27, 2009, 04:07:09 AM »
What's your favorite funky beer?  I just want to see what people think


General Homebrew Discussion / Vanilla in a porter
« on: November 27, 2009, 04:01:31 AM »
I've never brewed with the stuff, perhaps because my first vanilla beer was like drinking the extract bottle.
How much, for how long and how should I induce the flavor to 5 gal of robust porter



Again time to see what's brewin?

The Pub / 1000th member
« on: November 24, 2009, 12:27:19 AM »
yeastmaster is our 1000th forum member!!!   We are growing


Homebrew Clubs / Clubs in the news.
« on: November 20, 2009, 03:53:57 AM »

All Things Food / MOVED: BBQ Sauces
« on: November 18, 2009, 01:40:28 PM »

Post your brewing plans here.
I'll be adding Vanilla to a Robust Porter and then to bottles,
bottle a Scottish Light 60/- (a starter)
brewing a Strong Scotch Ale on the yeast cake.


Ingredients / MOVED: Imperial IPA
« on: November 15, 2009, 04:26:05 PM »

General Homebrew Discussion / What makes a Bock, a Bock?
« on: November 11, 2009, 02:53:07 PM »
I thought I would start a discussion on Styles, so to start I ask,

What makes a Bock, a Bock?

from the BJCP website

5B. Traditional Bock
Aroma: Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.

Appearance: Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.

Flavor: Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.

Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Overall Impression: A dark, strong, malty lager beer.

Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “billy-goat” in German, and is often used in logos and advertisements.

Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.

Vital Statistics:  OG: 1.064 – 1.072 
IBUs: 20 – 27  FG: 1.013 – 1.019 
SRM: 14 – 22  ABV: 6.3 – 7.2% 

Commercial Examples: Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock

But I again ask, what makes this style different from others.


A new week so a new topic,  Whatcha Brewin' this week

Beer Recipes / Amarillo Pale Ale (Late hopped)
« on: November 10, 2009, 04:12:59 AM »
I just added my Amarillo Pale Ale to the wiki,  enjoy

The Pub / October 2010 Wedding - What to brew?
« on: November 09, 2009, 03:10:27 PM »
My daughter is getting married October 16th, 2010, with a reception for about 170 (still a bit of a guess at this point)
I know she has some ideas, and I do too.  In general I need to keep the alcohol down :( 
Here is what I know now.
One beer will be a monster a 15-20% Barleywine or Strong Scotch Ale (Hey I'm brewing, I need something like this on the menu)
Porter, likely a vanilla porter (not Denny's BVIP, a great beer but no Bourbon beers) Any good Vanilla Porter recipes out there?
Amarillo Pale Ale, an awesome under 5% showcase of Amarillo hops.

What are your thoughts?


All Things Food / Beer Can Chicken
« on: November 09, 2009, 12:26:07 PM »
What exactly is Beer can chicken?  Can you do this to a turkey?

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