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Messages - brewmasternpb

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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!

The Pub / Re: peace out
« on: February 22, 2010, 11:05:24 PM »
Although I think his departure from brewing probably has nothing to do with the forums, I sort of know what he's talking about.  Every forum has their own identity, but I don't think this forum is as bad as others (it's a little geared towards folks who think Zymurgy's the be-all and end-all, but that's to be expected), the people are so much more polite.  I wouldn't quit brewing if you all insulted my mother every day, however.

Ingredients / Re: Cardamom?
« on: February 03, 2010, 11:03:30 PM »
I've used Cardamom for a few beers now.  It depends if you're crushing it up.  I crushed some, and added .5 oz to the boil for 10 minutes, it gets bitter quick.  Maybe .5 oz, crushed, added after the boil, or even in the secondary.  Enjoy!  Black Cardamom is interesting as well, gives it a more menthol flavor.

Ingredients / Re: Smoking Malt
« on: February 03, 2010, 10:58:55 PM »
That's good info Don, thanks!  How did that Munich turn out?  The breathing part is something I didn't think of. 
Drew, if you have smoked malt recipes in the next Zymurgy, I might be on a smoked kick for a while.  I'm modeling my beer after "My smoked dark Heart".  My local hardware store (lhws?) has a huge variety of woods for smoking, the possibilities are endless.

Ingredients / Re: Smoking Malt
« on: February 03, 2010, 09:10:48 PM »
I deserved that...
I should probably try other forums ;)

Ingredients / Smoking Malt
« on: February 03, 2010, 07:54:31 PM »
Hellow fellow AHA-ers!  I'm trying to smoke my own malt with cherry wood (a-la Briess Cherrywood Malt).  I've done a little research, but could use your input.  I have a smoker, and I'm going to put my malt in a grill basket, lined with tin foil (with holes poked all around).  I read an old Zymurgy with a graph on roasting grains.  I believe that I can smoke my grains for 15 minutes at 275 degrees without losing much enzymatic power and/or gaining color.  Will this be enough time to get a good smokey flavor?  (I want to smoke 40% of the grain for my smoked porter).  Also, will it be too much time in the smoker?  Thanks for your input.

Sours.  The first couple I had, I hated.  Funny thing is, they were La Folie and Dutchess de Burgeonne.  I can't get enough now.
Any really big Belgian with banana esters, those have fallen out of favor with me.

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