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Messages - brewmasternpb

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You don't have "dry-hopping as an option.  If it's strictly for aroma, I have to say dry-hop. 

General Homebrew Discussion / Re: Favorite Scoresheet Comment
« on: March 13, 2010, 12:43:25 AM »
I posted earlier on in this thread, and would like to point out that constructive criticism is way more prevalent than Witty B.S.  I do think the BJCP does a great job.  I've never had a comment that wasn't constructive.  I've had judges' comments that were contradictory, but that's to be expected.  I will continue to "waste the beer and money" on entering comps.

General Homebrew Discussion / Re: Favorite Scoresheet Comment
« on: March 09, 2010, 07:46:10 PM »
My favorite so far was "tastes like vienna sausages".  I give him points for not just saying "meaty", he actually picked the type of meat.  If I got a comment like some of the above comments, I would report it to the BJCP.  On their website, they make a big deal about respecting brewers,  I don't think they'd like the "divorce" comment.

Beer Recipes / Re: Lawnmower Beer
« on: March 04, 2010, 09:39:28 PM »
I've been on this kick lately to take lager recipes and brew them with Ale yeast (works great with schwarzbier).  This is from one of Charlie's recipes from Zymurgy, I'm going to make it with Pac-Man yeast:

American 2-row- 8.5#
Belgian Aromatic Malt- .5#
Honey Malt- .5#
Aciduated malt- .25#

Mt. Hood Pellets- .5 oz @ 60 min
Hallertau Pellets- .75 oz @ 30 min
Crystal Pellets- .5 oz @ 1 min
Crystal Pellets- .5 oz dry-hopped
It seems like a well-balanced, easy drinking brew.

Ingredients / Re: American 2-Row vs. British Pale
« on: March 04, 2010, 08:00:32 PM »
That helps alot.  My friend and I are going to buy a bag of Rahr now.  Thanks team!

Ingredients / Re: 2-row malt
« on: March 03, 2010, 10:05:06 PM »
Thanks!  Great thread!

Ingredients / Re: American 2-Row vs. British Pale
« on: March 03, 2010, 10:04:46 PM »
This has been a really helpful thread for me!  Can anyone comment on Rahr 2-row?  It seems to be the cheapest.  How does it compare to great Western?

Ingredients / 2-row malt
« on: March 03, 2010, 09:33:20 PM »
Hi everyone, I am looking at buying grain in 55# bag form.  Upon looking, it seems like Rahr 2-row is significantly cheaper than other base malts.  Can anyone tell me if my beer will suffer if I buy the Rahr 2-row?  I really don't know the difference between different 2-row pale malts.  For instance, what is the difference between Rahr 2-row and Marris Otter?

Yeast and Fermentation / Re: WYeast 3538-PC Leuven Pale Ale
« on: February 25, 2010, 05:27:08 PM »
Cool, I was wondering about the schelde yeast.  I'm not at the point in my brewing scheule for a Belgian, but I will be in May, which is when I'll give the Leuven or the Canadian/Belgian yeast a try.

Yeast and Fermentation / Re: WYeast 3538-PC Leuven Pale Ale
« on: February 24, 2010, 10:31:47 PM »
In case anyone cares... I found out that it's the yeast from Corsendonk.

Brewing my first home-smoked brew.  I took Drew's recipe for "my smoked dark heart",  tweaked it a bit, made it an ale, and smoked 4 # of some Colorado Pale malt over cherrywood.  Brewing it Friday!

Yeast and Fermentation / Re: WYeast 3538-PC Leuven Pale Ale
« on: February 23, 2010, 09:49:58 PM »
I love answering my own question:
Wyeast Labs Leuven Pale Ale Yeast - 3538

Yeast Type Ale
Yeast Form Liquid
Floccuation High
Attenuation 76.5%
Optimum Fermentation Temperature 60 °F - 75 °F
Description Vigorous top fermenting yeast with spicy aromatic characteristics. Slight phenolics dissipate with conditioning. Excellent strain for a variety of Belgian styles including pales, doubles, & brown ales.

But that doesn't tell me a whole lot, has anyone used it?

Yeast and Fermentation / WYeast 3538-PC Leuven Pale Ale
« on: February 23, 2010, 09:48:23 PM »
I know I'm a dork, but one of my favorite things about getting a new Zymurgy is finding the Wyeast PC ad and checking out the new (sometimes) PC strains.  I've never heard of Leuven Pale Ale, I'm assuming it's for a belgian pale ale, does anyone know anything about it?

Yeast and Fermentation / Re: Pacman Yeast
« on: February 23, 2010, 09:45:04 PM »
I've been really lucky with yeast lately.  I used Denny's favorite 50 for 5 batches, and they all turned out great.  Now I'm using Pac-man, and it's so awesome.  I made a Porter at pretty low temps (59 degrees ambiant temp) and it turned out great, no diacetyl.

The Pub / Re: peace out
« on: February 23, 2010, 06:29:44 PM »
Yeah Loopy, I think you'll have just as much fun making great food!  I looked at some of your old posts, and they made me regret this diet I'm on...  If you cook like that, you don't have to brew, people will bring the beer to you!

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