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Discussion in 'Central – From Da Nort Woods to the Plane States' started by GSAnderson, Dec 23, 2009.
+1. Zoid is a fabbo dude, hope he heals up fast.
That is my "Where the F??? Is my medicine look. The only medicine they will give me in here is the unmalted variety. How on earth do they expect me to heal with inadequate medicinals?
Thanks to all for kind thoughts and a HUGE, HUGE, HUGE thanks to fifth circle for his help. I had two batches IPA that were ready to bottle and he kindly and without me even asking picked everything and took to his house to bottle for me. I definitely owe you, my friend!!! .
I can't raise a toast to you all right now, but I will give the morphine button an extra push in salute to everybody later, Thanks to all!!!
Today was Anheusur Buschs homebrewing hop giveaway. First year attended, Took a 13 gallon trash bag and filled half way with hallertu hops. Not much going on, but a big turn out for free hops. Last year 2 varieties, saaz was the other one. Brough t home, and vacuum bagged the hops, 3 large 8 inch vacuum bags, about a 1b or so of whole hops. Now to find a good beer to use these hops for.
Made an american amber ale from scratch thursday, just using beersmith to create recipe. 9lbs of 2 row, 2 of 50-60l caramel, and cascade, chinook, and williamette hops. 1.057 og, vigourous fermenting. Best thing I learned is to make a yeast starter. Love how quick it takes off now. Brewing a belgian dubbel tomorrow , split between two secondarys with cranberrys in one and persimmons in the other. Hope it makes a good christmas ale.
Don't worry, have a homebrew!
Missed this the first time. Glad to see ya posting man!
Hopefully he will post more, now that he is home. I just got off the phone with him, and he sounds good. Sure, he's got pneumonia, lots of broken parts, and the rocks in his head are still a bit rattly, but he is home
I'm am guarding 4 cases of his IPA, and need to get over and grab his stout to bottle it too. As soon as he is well enough to drink a beer, which might be a month ore more, I'm going to get him, and we are brewing a celebration beer!!!!
Sent from my fat thumbs on a small touch screen.
You'd better guard his stout as well. MmmmGood. RealGood.
I got eyes on you my friend. Only problem is that I have blurry vision and crossed eyes.
Ya'll keep up the good work.
Nine beers Americans no longer drink.
5. Old Milwaukee
I was raised on that stuff.
Steeping a belgian dubbel all grain kit from Northern tonight. 25 mins until mash out, then sparging ,and boiling down. 1.064 OG for a final 7% abv. This looks good. Started a 1214 belgian yeast 4 days ago, 2 liters worth. Should be good. Might even throw some extra hops in as those hallertau hops are filling up my freezer. MMMM beer.
And the dubbel is in the primary. 6 gallons of fun, forgot to check the valve on my boil pot, and about a half gallon of sugary sticky wort ended up on the floor. Will remeber that lesson the next time. Looking good, just had to add some dme to get the gravity up there. Great reason to have dme on hand. For those of us that are new all grain brewers , shit happens. My last autumn amber is now drinkable and is quite good. Aquiring equipment weekly. Hard to drink it all. :)
I did that once. Only lost about a cup though, as I heard it splattering on the floor and sprang into action. :eek1
The dubbel is bubbling away nicely. Good size krausen on top, and temp is good 4 degrees warmer than room. Good thing I keep my house cool.
Beersmith software is really helping with coming up with recipes. Just created a stout, and a SMASH recipe for some grain and hops I have laying around. Can't wait to give it a shot since I have a lb of hallertauer hops from that ab hop giveaway, and want to try and see what flavors it imparts.
I have been using iBrewmaster on the ipad for the last year. Just got a new laptop (old tower computer was insanely slow) and downloaded the free trial of Beersmith. That software is much, much better than iBrewmaster. I will be buying it.
Not trying to plug their software, but the client for android or ios is also great. You can edit your recipes in the software on you computer and sync them to the cloud, store online, then download on the handheld. You have access to the timer features for your recipes. So on brew day, you open your recipe on your phone or tablet, and hit mash timer. THe app gives you temps and times for the mash, then mash out, and sparge. After that hit the boil timer once your preboil og is right. The boil timer times out the hops and such. If you put in the boil off rate of your hardware, you wont even have to measure the gravity until after all done boiling for your og number.
Belgian dubbel is still bubbling away in primary. Will move to secondary tomorrow. Looking good right now, will be dark, strong, and tasty.
I decided to build myself a Keezer, after spending too much time reading on the "Net"
So of course the next step was to add faucets and get some kegs. I have yet to try kegging, but I have three candidates in carboys:
A Honey Wheat Ale with orange zest (Midwest Boundry Waters Wheat modified)
A Classic American Pilsner Lager
A Light American Lager
The last two recipes are from the "Brewing Classic Styles" book
Next up to brew is another batch of NB's Dead Ringer (Two Hearted Ale Clone)
This will be my third time that I have brewed this beer and I just can't go without having some of this great beer in my reserves.
Sadly, the old school Kelvinator died so I am working on rebuilding with a new freezer.
Oh man, that's too bad!! Cool looking old freezer. Wish they still put some style into things
Tried out a new recipe today, Cranberry ale. 9 lbs of 2 row, 1 lb wheat, 1 lb crystal 60l, 1 oz hallertauer, 1 oz cascade, and good old safale 04. I have 3lbs of crushed cranberries mixed with 1.5 lbs of honey to add to secondary. Should be a crazy secondary fermentation. Wondering if anyone has had any luck with real fruit in secondary?
I have only tried fresh watermelon juice in a wheat secondary. I did listen to the Jamil show podcast about fruit beers. He split a batch three ways, and did extract fruit flavor, fresh fruit and Oregon Puree. He said the best balance was with the fruit puree.
I would imagine you would want to break the skin of the cranberries. Would blanching them achieve that?