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Messages - brewmasternpb

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General Homebrew Discussion / Hops in a pot
« on: August 24, 2010, 04:49:35 AM »
I have a question about my hops that I have growing in Pots.  They did very year this year, for 1st year hops in pots.  During the Winter, I was advised to bring the hops into the garage, because they are more likey to freeze (than if they were in the ground).  I also read that I should keep them dry... This sounds weird to me, I feel as if I should give them some water.  Can someone answer that?  Keep in mind, I live in Colorado, where it is very dry.

Ingredients / Re: Anyone Else's 1st Year Hops Not Up to Snuff
« on: August 10, 2010, 04:26:00 AM »
I've had pretty good luck with my 2 first year plants.  They're both in pots, but I used my home-made compost for half of the soil.  The Columbus grew fast, and there are about 60 hop cones.  The Chinook took it's time, and is just starting to yield some cones. 

Beer Travel / Summit County, CO
« on: July 29, 2010, 03:41:47 AM »
Hello all, I know some of you are experts in the summit county beer scene.  My wife and I are heading up to Breck for the weekend (last getaway before the baby comes!) and I'd like to know if there's anything exciting... beer-wise to check out.  I'm pretty familiar with Summit county; I like Backcountry and the Breckenridge Brewery is good for what it is.  I'm kind of soured on the Dillon Dam Brewery and I've been to Pug Ryan's once.  So... if you guys know of any Breweries that have anything special, any good beer-bars in Breck or Frisco, or of any NEW Breweries, I'd love your input!

General Homebrew Discussion / Re: Cherry experiment
« on: July 15, 2010, 03:35:01 AM »

Are you adding water/sugar to hit a specific gravity, or are you hoping to just ferment 100% juice?
Can you take a reading to see the sugar content of your juice before you start?

I think I'm just going to go with "just juice".  I will take a gravity reading first, and if it's sub-1.050 I'll add more sugar.

General Homebrew Discussion / Re: How does too much wood taste?
« on: July 14, 2010, 10:18:41 PM »
I used 2 oz for 3 weeks.  They were wood chips intended for smoking that I bought from my lhws (local hardware store).

General Homebrew Discussion / Re: Cherry experiment
« on: July 14, 2010, 10:16:52 PM »
Very good.  Will the lack of a boil give me too much microflora?

General Homebrew Discussion / Cherry experiment
« on: July 14, 2010, 09:50:45 PM »
Hey BA'ers!  I'm doing an experimental procedure, and I thought I'd seek some critique.
A friend of mine has some great tasting cherries, I put about 2.5# in a Belgian wheat beer.  The smell coming from it is very appetizing.  Anyway, he brought me many more cherries today and I want to make a Cherry "pseudo wine".  I say Pseudo wine because I want to use some Belgian Ale yeast I have.  So here's what I'm going to do:
1) Mash cherries up with some blunt kitchen instrument (potato masher?)
2) Drain cherries utilizing sanitized strainer and/or nylon mesh bag.
3) Heat juice to "almost" boiling, so as to sanitize (I'm really not concerned if I get some beasties, I would appreciate a little sourness).
4)  Cool down in a cold water bath.
5)  Add to a 3 gallon carboy, add yeast.
6) ferment for about 3-4 weeks, and bottle (aging time will depend on my O.G.).

Any thoughts?

General Homebrew Discussion / Re: How does too much wood taste?
« on: July 09, 2010, 04:56:19 AM »
I don't know about oak, but I recently aged a couple of beers on pecan wood, and got too much of an intense taste... and that character came across as overly dry and astringent.

I don't know if you've already decided, but any Belgian strain works great, that's what I brew in the summer.  I've brewed some great Belgian Pale Ales that go great at weddings!

General Homebrew Discussion / Re: 2011 NHC location?
« on: June 27, 2010, 06:48:19 AM »
Thank you!

General Homebrew Discussion / 2011 NHC location?
« on: June 23, 2010, 03:41:55 AM »
Sorry, I was out of town all last week... Was the 2011 NHC location announced at this years NHC?

The Pub / Re: what to do in downtown chicago?
« on: June 23, 2010, 03:27:08 AM »
I just got back from Chi-town... Hopleaf is a great beer bar, but The Map room is a classic.  We stopped at Goose Island in Wriggleyville before a cubs game, they had some great beers.
As far as Food... Do you ever watch Man vs. Food?  It's my favorite show because he goes places that I appreciate.  In the Chicago episode he went to:
Al's Italian Beef
Genos East (great Deep Dish Pizza)... We went there, it was fantastic. I'm pretty sure this is near your hotel, but I could be wrong.
Lucky's- This place is near Wrigley Field and is on the same block as a bunch of great bars, not the least of which is Goose Island.  They specialize in stuffed sandwhiches, check out the clip:

That's all I got!

Ingredients / Re: Apples in Beer
« on: June 14, 2010, 12:00:41 AM »
I thought it was peach pits with the cyanide... but I was planning on leaving the core with the seeds out.  The only reason I would leave the peels on would be for ease.  I'm using smaller apples.

Ingredients / Re: Apples in Beer
« on: June 13, 2010, 10:55:56 PM »
Apples in the mash is interesting... especially smoked!  I'm thinking of steeping the whole apples in just-boiled water, to kill anything that lives on them... This could also make the apples easier to peel.  The latest Zymurgy had an article on brewing with fruit, and he said that a little bit of bacteria from the fruit (when added to the secondary) can add a pleasant and disireable tartness.
My biggest question now, is whether or not to peel those apples... 
Ray Daniels says that Belgian Brewers add the entire cherry to beer, pits and all, because they like the taste that the pits impart.  I'm curious as to whether or not the skins will add a good flavor.

Ingredients / Re: Apples in Beer
« on: June 13, 2010, 07:25:12 PM »
Yeah, I don't keg.  I remember that the peels , if boiled, release pectins (I think) that cloud up the beer.  It would be awesome if I didn't have to peel them though.  I'm going to check the book in which I read that...

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