Recent Posts

Pages: 1 2 [3] 4 5 ... 10
21
All Grain Brewing / Re: Berliner Wiesse
« Last post by greatplainsbrewer on Today at 09:09:43 AM »
Update- I purchased two bottles of Bayerischer Bahnhof Berliner Style Weisse, drank them, made notes, and dumped them into the Berliner carboy back in June.  Just took a sample- 1.003 and noticeably sour.  I didn't test with a pH meter but the sample matched my notes and memory.

Now I need to carbonate this.  The original plan was to bottle condition it with 5 oz of cane sugar.  My guess is that there isn't much of the original yeast (1007) left in good condition.  It occurred to me that the acidic beer might be inhospitable to fresh yeast.  I have a packet of s04 that I planned to use.

Anybody have experience with this situation?

Thanks
22
Ingredients / Re: vienna malt for mild
« Last post by Steve Ruch on Today at 08:57:18 AM »
Don't like Maris Otter or Golden Promise even?  If not, maybe a blend of vienna and Maris Otter?

I do, but I like to use mild ale malt as it has a slightly higher SRM and I really liked what I perceive that it adds to the taste.
23
The Pub / Re: Espresso machines
« Last post by majorvices on Today at 08:35:57 AM »
Yeah I don't want a cheap steam powered one. The good ones use a pump. The Delongi I had was a 15 bar pump driven espresso machine. Looks like they are still available and under a $100.

From the reviews of all the espresso machines I have seen on line it seems like you can only rent them, not own them, since they wear out after a couple of years.
24
The Pub / Re: Espresso machines
« Last post by pete b on Today at 08:30:16 AM »
I use one sporadically so a cheap Mr coffee has been all I need. When I am looking to get a fairly pricey kitchen item I go to Cook's illustrated to see if they have done some reviews.
25
Beer Recipes / Re: first saison
« Last post by goschman on Today at 08:29:59 AM »
Fermentation recommendations?

It took off very quickly and is currently at 64F. I was thinking about keeping it at 64-65 for the first couple of days, ramping to 68 for a couple more, then letting free rise up to 75 or so.


It depends on the strain and what you're after. Your plan would work fine, or to get a little more of the yeast character (which I like in saison) you could hold at 67F-ish for a couple days , then just let rise and hold at ~ 75F. It'll be good regardless.

Thanks Jon. I think this time around I am going to restrain it just a bit. Saison for beginners if you will. I am just starting to get into Belgians and Saisons can be a little hit and miss for me. I am thinking keeping it a bit more neutral this go around to see how I like it. In my mind, I am thinking about more of 'cleaner' Saison. Blasphemy, I know...
26
Beer Recipes / Re: first saison
« Last post by HoosierBrew on Today at 08:20:10 AM »
Fermentation recommendations?

It took off very quickly and is currently at 64F. I was thinking about keeping it at 64-65 for the first couple of days, ramping to 68 for a couple more, then letting free rise up to 75 or so.


It depends on the strain and what you're after. Your plan would work fine, or to get a little more of the yeast character (which I like in saison) you could hold at 67F-ish for a couple days , then just let rise and hold at ~ 75F. It'll be good regardless.
27
Beer Recipes / Re: first saison
« Last post by goschman on Today at 08:14:16 AM »
Fermentation recommendations?

It took off very quickly and is currently at 64F. I was thinking about keeping it at 64-65 for the first couple of days, ramping to 68 for a couple more, then letting free rise up to 75 or so.
28
The Pub / Espresso machines
« Last post by majorvices on Today at 08:04:07 AM »
Who has a great recommendation on Espresso machines? I owned a cheap Delongi for several years that made a decent shot. Looking maybe at this one on Amazon

https://www.amazon.com/Breville-BES870XL-Barista-Express-Espresso/dp/B00CH9QWOU/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1469285740&sr=1-6&keywords=espresso+machine
29
All Things Food / Re: Best of two cultures
« Last post by reverseapachemaster on Today at 08:03:11 AM »
Could use more sausage
30
The Pub / Re: New Massachusetts Brewery
« Last post by majorvices on Today at 07:40:49 AM »
Cool! Congratulations, sounds like a sweet place.
Pages: 1 2 [3] 4 5 ... 10