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Any Las Vegas Brewgoons want to get together for a beer? I'll be out for the annual play weekend starting on the 26th of this month. We're leaving sometime in the late morning of the 29th. We're staying on the Strip, but I imagine we can find a way to meet up wherever.
Jo3sh fucked around with this message at 20:03 on Jan 10, 2013 |
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Jan 10, 2013 19:58
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| # ? Apr 25, 2024 21:22 |
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fullroundaction posted:New email promo from Northern Brewer: Fuuuuuuuuck. Just got a $150 order in the mail and not making another one anytime soon. Every carboy/bucket is full too, could use a few more.
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Jan 10, 2013 20:02
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Thanks for the information everybody! Now a little bit about me. I've been home brewing for a short period of time (About 1 and a half years). I make mead and beer. Right now I'm on my fourth 2 gallon batch of beer which is an Octoberfest (via a Mr. Beer kit) This is my last Mr. beer as i will be switching over to all grain having gained the necessary knowledge and confidence. For meads which I am more passionate about I'm about to start my 4th gallon (The previously mentioned Maple) Ive completed and drank a traditional plain mead, Right now I have aging; 1 Gallon of apple cyser; 1 Gallon of strawberry raspberry Melomel (which I tasted this morning and is fantastic. I will bottle it soon and let it age a couple more months. After these are all set I will be moving up in life to a 3 gallon carboy so I have more to drink for my work and leave the one gallon batches for experimentation. My only wish is that I had more storage space for all my stuff. Living in city apartments is very limiting.
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Jan 10, 2013 20:27
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ZIGfried posted:Someone posted a recipe on homebrew talk for basically a cheater berliner weisse from extract that's ready to drink in about a month. Should give you plenty of time to brew it and see if the groom likes it. Super awesome, thanks. I'd been looking through Wild Brews and was already thinking Lactobacillus was probably the way to go (Brett or Pediococcus are way too slow), and this looks really easy to get set up. For now I'll concentrate on getting a nice sour base before I start messing with anything else. And that blueberry/cardamom recipe looks really intriguing, too. I may have to try that one for myself just to see how it comes out.
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Jan 10, 2013 20:36
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With the white house ale I have fermenting right now there was a massive burst of fermentation and blowoff for the first day, but ever since it's seemed pretty dead. I brewed it on saturday so that means it's been like 4 days without any activity. Is it possible the yeast burned itself out? Should I pitch some new yeast or just wait longer?
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Jan 10, 2013 20:54
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Does anyone use 5.2 pH stabilizer? I have never measured or attempted to change my pH in the mash, and I have had very good results. Will this significantly effect my beers for the better?
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Jan 10, 2013 22:07
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If you're getting good results now, no, you probably will not see a giant change for the better. It would probably be worth buying a tube of pH test strips and checking the pH of your mash on a batch or three just to see where you are settling. If you are finding you are at something like 5.0 - 5.5, there's probably no need to adjust. If you're way out of that scope, you might try 5.2 or other salts that will bring your pH in line, or adjusting your recipes to change your pH - that is, adding darkly roasted or acidulated malt if your pH is too high, etc. You can also do an acid rest if it becomes necessary.
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Jan 10, 2013 22:11
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wargamerROB posted:With the white house ale I have fermenting right now there was a massive burst of fermentation and blowoff for the first day, but ever since it's seemed pretty dead. I brewed it on saturday so that means it's been like 4 days without any activity. Is it possible the yeast burned itself out? Should I pitch some new yeast or just wait longer? That's just how beer rolls, man. Its still doing things but its at the stage it isn't blowing off assloads of gas.
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Jan 10, 2013 22:18
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bill for marzen: half pilsner and half light Munich a good setup? bit of dark crystal for color.
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Jan 10, 2013 23:00
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wargamerROB posted:With the white house ale I have fermenting right now there was a massive burst of fermentation and blowoff for the first day, but ever since it's seemed pretty dead. I brewed it on saturday so that means it's been like 4 days without any activity. Is it possible the yeast burned itself out? Should I pitch some new yeast or just wait longer? The answer to any 'how is my fermentation doing' question is 'take a gravity reading and see.'
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Jan 11, 2013 00:03
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crazyfish posted:The answer to any 'how is my fermentation doing' question is 'take a gravity reading and see.' Confirming this.
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Jan 11, 2013 00:13
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Followed by tasting the hydrometer sample.
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Jan 11, 2013 01:21
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Followed by cleaning up all of the beer that spilled out of the hydrometer cylinder.
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Jan 11, 2013 01:22
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I need a Rye IPA recipe, probably on the lighter side of the style in terms of ABV. I made a red rye-IPA recipe I found on HBT before that was very good, but I seem to have lost the link to the recipe. Any suggestions?
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Jan 11, 2013 01:56
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On Sunday I was going to brew a belgian wit with some of the preserved lemon I've made. I just have no idea how much to use, or how to prep it for use. I was going to toss it in the boil at 15-10 minutes left, but I'm not sure if I should freeze it first, dry it out somehow, or what? I was planning on using one ounce of the stuff, which I assume is about one square inch of the peel.
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Jan 11, 2013 03:01
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crazyfish posted:The answer to any 'how is my fermentation doing' question is 'take a gravity reading and see.' Haha I don't have one yet; using a cheap kit. Guess it might be time to pick one up.
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Jan 11, 2013 03:05
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wargamerROB posted:Haha I don't have one yet; using a cheap kit. Guess it might be time to pick one up. In that case, its not done yet, let it sit another week, drink a beer, relax. Or at least something to that effect.
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Jan 11, 2013 03:23
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bengy81 posted:In that case, its not done yet, let it sit another week, drink a beer, relax. Or at least something to that effect. Seconding, I'd say two weeks just to be safe, but one weeks should be enough. e: As a side note: Homebrew Clubs are the poo poo. Ordered and picked up 2 sacks (on the cheap/wholesale) and split 2 other with a couple chill lads in the club. Aw yeah...
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Jan 11, 2013 03:57
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Sionak posted:Super awesome, thanks. I'd been looking through Wild Brews and was already thinking Lactobacillus was probably the way to go (Brett or Pediococcus are way too slow), and this looks really easy to get set up. For now I'll concentrate on getting a nice sour base before I start messing with anything else. My biggest regret was that I only did a gallon batch of it since it was originally for a competition. Also, I'm too lazy to go back to look and see if I miss-typed or you miss-read, but I used blackberries. I've got no clue how blueberries and cardamom would pair, it could be good, but there is a slight problem with blueberries being very ferment-able and it's really difficult to have their flavor stick around. In the recipe I posted, the cardamom was definitely the most forward flavor so you'd definitely have to dial it back if you try blueberries. Last, if you do this in a carboy, be prepared for some wild colors. This thing started out a beautiful deep purple, worked it's way to pink/red, turned a gross grayish color, then finally settled at an almost orangey-gold color. I think it was still grayish when we bottled it. 4 months in the carboy, 2-3 weeks for priming, we just used carb tabs cause we were kinda lazy.
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Jan 11, 2013 05:38
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bewbies posted:bill for marzen: half pilsner and half light Munich a good setup? bit of dark crystal for color. If you want a traditional one then no crystal malt. Use Vienna and Munich to get the color, you don't need any pilsner malt. If you want a lighter version you can do a portion pilsner malt. If you're going for a more American Sam Adams-esque version then your original plan is what you want.
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Jan 11, 2013 08:10
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ScaerCroe posted:I need a Rye IPA recipe, probably on the lighter side of the style in terms of ABV. I made a red rye-IPA recipe I found on HBT before that was very good, but I seem to have lost the link to the recipe. Any suggestions? http://forums.somethingawful.com/showthread.php?threadid=3437782&userid=0&perpage=40&pagenumber=235#post411319556 This is an attempt at a Founder's Rye clone. I have it in primary right now so I can't vouch for it personally but the internet seemed to like it. Josh Wow posted:If you want a traditional one then no crystal malt. Use Vienna and Munich to get the color, you don't need any pilsner malt. If you want a lighter version you can do a portion pilsner malt. If you're going for a more American Sam Adams-esque version then your original plan is what you want. All KINDS of variations on this. Everyone seems to have a different idea of what "traditional" means. What do you think of this? 6 lbs Munich 10 6 lbs Vienna .5 lbs Biscuit .5 lbs Carapils edit - I should add that the biscuit is me chasing after the flavor in Ayinger's marzen, which I think has biscuit. Tell me if I'm off here... bewbies fucked around with this message at 17:36 on Jan 11, 2013 |
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Jan 11, 2013 17:23
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Jacobey000 posted:e: As a side note: Homebrew Clubs are the poo poo. Hells yeah. We're going to be getting a virgin oak 27 gal barrel through our club. Plan is to let a couple hoppy beers chill in there for a week or so to get the majority of the oak bite out and then we'll bulk age a Wee Heavy. Now if only it weren't horribly illegal for us to distill 27gals of moonshine first. Plan is to have a style comp in April for Wee Heavys - winner's recipe will be used to group brew 27 gals worth. I'm hoping to crush the competition with ours (the two better brewers in the club have already screwed up - one let it ferment a little hot and it's very banana-y right now, the other is using peat malt which never ends up very good in beer - I'll be using rauchmalt and hopefully that'll give us the edge).
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Jan 11, 2013 17:35
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Super Rad posted:Hells yeah. We're going to be getting a virgin oak 27 gal barrel through our club. Plan is to let a couple hoppy beers chill in there for a week or so to get the majority of the oak bite out and then we'll bulk age a Wee Heavy. Now if only it weren't horribly illegal for us to distill 27gals of moonshine first. Why use smoked malt at all in a Scotch ale? Not that I have a problem with brewing against style, but smoked malt in a Scotch ale always tastes off to me.
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Jan 11, 2013 19:56
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I thought Scotch ales historically had a slight peat to them?
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Jan 11, 2013 19:57
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Midorka posted:I thought Scotch ales historically had a slight peat to them? About as historically as tripels have always been tripels. Which is to say history is generally written by the marketing team. I more want to know how oak is going to play nice with the diacetyl which already jacks up the cloy in big beers.
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Jan 11, 2013 20:04
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Midorka posted:I thought Scotch ales historically had a slight peat to them? The style description does not use peat smoked malt (which has a very particular, read: bad, flavor in beer) but rather indicates a "hint" of smokiness, which often comes from heavy kettle caramelization rather than smoked malt. I suppose I just don't like the use of smoked malt in general because I don't think it tastes very good, so I supposed my opposition to it is pure bias.
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Jan 11, 2013 20:20
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Peat smoked malt really truly doesn't belong anywhere near beer. It never was traditionally and it's pretty heinous to use it now. e: Don't take that the wrong way, rauch malt is a wonderful thing, but it doesn't belong in a wee heavy either.
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Jan 11, 2013 20:32
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fullroundaction posted:New email promo from Northern Brewer: Just ordered this, and if you add the $37.99 carboy to your cart to get above $150, then apply the discount, it still works. So basically you only need to order $112.01 to get the free carboy. Thanks for the heads up, btw.
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Jan 11, 2013 20:47
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What does peat smoked malt do that is so horrible? I love smoked beers so I was interested in finding one with peat malt but it seems like everything I hear about them is negative.
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Jan 11, 2013 20:53
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I'll gainsay the tide against peated beers. I've done a few, and I liked them just fine. I think Stone's Smoked Porter uses peated malt, but I may be misremembering. EDIT: Stone's website posted:Smooth, with chocolate and coffee-like flavors balanced by subtle "smoky" character of peat-smoked specialty malt. VVV I like smoke and dirt, I guess. Jo3sh fucked around with this message at 21:10 on Jan 11, 2013 |
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Jan 11, 2013 21:02
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Bowrrl posted:What does peat smoked malt do that is so horrible? I love smoked beers so I was interested in finding one with peat malt but it seems like everything I hear about them is negative. The short answer is that it tastes like smoke and dirt.
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Jan 11, 2013 21:06
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More accurately it tastes like burnt smoky dirt.
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Jan 11, 2013 21:17
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bewbies posted:http://forums.somethingawful.com/showthread.php?threadid=3437782&userid=0&perpage=40&pagenumber=235#post411319556 My festbier is 70% Vienna and 30% Munich II and Wyeast Munich lager. The recipe you posted would be fine, but I feel it'd be a more Americanized version. My version isn't quite as good as Ayinger's of course, but it's like 90% there to me. I think if I did a double decoction and maybe did a little more Munich it'd get even closer.
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Jan 12, 2013 00:12
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Going to pour yourself a pint of homebrew from your keg, only to realize one of your dumbfuck friends thought it would be a good idea to turn your CO2 tank all the way up, full pressure, because he wants a "foamy head" over 3 days ago: expensive and annoying as gently caress. Quarter full CO2 tank now completely empty as it is all now in solution in near 15 gallons of beer. loving morons. Guess i have to have a giant passive aggressive note over my regulator now that says "Don't loving touch you stupid mongoloid."
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Jan 12, 2013 04:25
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Peat smoked malt tastes like an open grave.
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Jan 12, 2013 11:36
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Seattle goonbrewers: I'm interested in setting up a brew club. PM me if interested, we can trade beers/recipes and schedule brew days.
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Jan 12, 2013 12:14
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hellfaucet posted:Going to pour yourself a pint of homebrew from your keg, only to realize one of your dumbfuck friends thought it would be a good idea to turn your CO2 tank all the way up, full pressure, because he wants a "foamy head" over 3 days ago: expensive and annoying as gently caress. Quarter full CO2 tank now completely empty as it is all now in solution in near 15 gallons of beer. My baby has pushed over my CO2 tank. Can't call him a loving moron though, but it was the last time he touched it. Why not just slap on hardware store latch with lock? Also: make the fucker pay for a full tank. As far as the beer, just gas them off and let them sit for a while, check and recheck.
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Jan 12, 2013 13:19
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hellfaucet posted:Going to pour yourself a pint of homebrew from your keg, only to realize one of your dumbfuck friends thought it would be a good idea to turn your CO2 tank all the way up, full pressure, because he wants a "foamy head" over 3 days ago: expensive and annoying as gently caress. Quarter full CO2 tank now completely empty as it is all now in solution in near 15 gallons of beer. rear end in a top hat owes you a new tank. You don't gently caress with another man's beer.
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Jan 12, 2013 14:59
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Everyone saying peated malt tastes like rear end: do you like peaty whiskies? Lots of people describe Islay scotches like you're describing peat smoked malt, but I could also see it being way too strong without mellowing in a barrel for 10 years.
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Jan 12, 2013 17:15
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| # ? Apr 25, 2024 21:22 |
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I think peated malt has a way stronger flavor than hardwood smoked malts do. Rauchbier recipes I have seen call for up to 100% smoked malt (http://beersmith.com/blog/2011/01/20/german-rauchbier-and-smoked-beer-recipes/), but I have never used more than about 8% peated malt in a recipe, even though I love the stuff. I also find that peated malt is quite variable - I brewed the same recipe twice, and found that the second batch had significantly less peat smoke to it. Anyway, opinions being what they are, there is no "right answer" to the question - there is only the right answer for each brewer and each drinker. Try it out and see what you think for your own palate.
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Jan 12, 2013 17:31
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