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Messages - brewmasternpb

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256
General Homebrew Discussion / Re: Cherry experiment
« on: July 14, 2010, 08:35:01 PM »


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.

257
General Homebrew Discussion / Re: How does too much wood taste?
« on: July 14, 2010, 03:18:41 PM »
I used 2 oz for 3 weeks.  They were wood chips intended for smoking that I bought from my lhws (local hardware store).

258
General Homebrew Discussion / Re: Cherry experiment
« on: July 14, 2010, 03:16:52 PM »
Very good.  Will the lack of a boil give me too much microflora?

259
General Homebrew Discussion / Cherry experiment
« on: July 14, 2010, 02:50:45 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?

260
General Homebrew Discussion / Re: How does too much wood taste?
« on: July 08, 2010, 09:56:19 PM »
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.

261
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!

262
General Homebrew Discussion / Re: 2011 NHC location?
« on: June 26, 2010, 11:48:19 PM »
Thank you!

263
General Homebrew Discussion / 2011 NHC location?
« on: June 22, 2010, 08:41:55 PM »
Sorry, I was out of town all last week... Was the 2011 NHC location announced at this years NHC?

264
The Pub / Re: what to do in downtown chicago?
« on: June 22, 2010, 08:27:08 PM »
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: 
http://www.youtube.com/watch?v=eor2ke62oJU

That's all I got!

265
Ingredients / Re: Apples in Beer
« on: June 13, 2010, 05:00:41 PM »
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.

266
Ingredients / Re: Apples in Beer
« on: June 13, 2010, 03:55:56 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.

267
Ingredients / Re: Apples in Beer
« on: June 13, 2010, 12:25:12 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...

268
Ingredients / Apples in Beer
« on: June 13, 2010, 10:26:59 AM »
I have an apple tree in my backyard and I'd like to use those apples in a beer.  I don't have a cider press, so I would like to add the apples to the secondary... using the apples for flavoring, not as a primary sugar source.  I thought about peeling them, coring and chopping them up, and then freezing them.  I would thaw them out before adding them to the secondary.  I've read that freezing fruit causes the cells to burst, thereby releasing more flavor.  I have to main questions:
1) Will freezing the fruit effectively sanitize it? Or will bacteria and wild yeasts survive the freezing process?
2) I know peeling fruit is necessary if you boil the fruit, but would it be necessary for what I'm doing?  (I don't want to peel apples if I don't have to)

The beer I'm going to  add the apples to will be the second runnings of a belgian strong golden ale (around 1.094).  I'm not trying to re-create the Unibroue "Ephemere", but it's the same idea, especially since I'm using the Unibroue yeast.
Thanks for any feedback!

269
I'm embracing the warmth and using the Wyeast Belgian/Canadian Ale yeast and making a Dubbel.  I'm also grooving to Sublime on Pandora.

270
General Homebrew Discussion / Re: Homebrewing and children bad??
« on: May 24, 2010, 01:22:33 PM »
Here's the important question:  When is your lease up?  It sounds like you found yourself in some drama, might be time to move.

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