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Thread: Whats Up With the Brewz! Official Homebrewing Thread

  1. #81
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    Quote Originally Posted by sourceworx View Post
    Best resource on the web.
    http://www.howtobrew.com
    Great site.

    As for the cheesecloth, I think I can get away with stealing a pantyhose/stocking from the wife. Stink up the house with beer and wreck her clothes. Sounds like a good deal.

  2. #82
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    Quote Originally Posted by RaoulDuke View Post
    Great site.

    As for the cheesecloth, I think I can get away with stealing a pantyhose/stocking from the wife. Stink up the house with beer and wreck her clothes. Sounds like a good deal.
    You live in France and you can't find a sommelier anywhere?

  3. #83
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    Quote Originally Posted by sourceworx View Post
    You live in France and you can't find a sommelier anywhere?
    I'm lazy remember?

  4. #84
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    I'm thinking about the next brew I'm going to make.

    There's this brewpub out by me, and the previous brewmaster used to make a beer that he called Munich Dark Ale. It was a Munich Dunkel (obviously) but it was brewed as an ale rather than a lager. This beer was AMAZING, especially if you like maltier beers. My friend and I used to go nuts for this brew.

    It's been several years since I've had it. For a short while they brewed it as a lager, but it didn't taste quite the same. The brewer that made it has since left for greener pastures and his successor doesn't even make the lager version anymore.

    And so, I'm considering taking a shot at replicating it.

    My recollection of this beer's flavor was as follows:

    - Malty, bready taste (typical of German darks)
    - Pitch black color
    - Little or no noticeable hop flavor

    Here's the extract recipe I'm thinking of trying:

    .5 lbs caramunich malt
    .5 lbs caramel 90L malt
    6 lbs Munich Liquid Malt Extract
    1 oz. Tettnanger hops
    Safale S-05 yeast (OrangeJet's fave)

    What do you think?

  5. #85
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    Quote Originally Posted by sourceworx View Post
    I'm thinking about the next brew I'm going to make.

    There's this brewpub out by me, and the previous brewmaster used to make a beer that he called Munich Dark Ale. It was a Munich Dunkel (obviously) but it was brewed as an ale rather than a lager. This beer was AMAZING, especially if you like maltier beers. My friend and I used to go nuts for this brew.

    It's been several years since I've had it. For a short while they brewed it as a lager, but it didn't taste quite the same. The brewer that made it has since left for greener pastures and his successor doesn't even make the lager version anymore.

    And so, I'm considering taking a shot at replicating it.

    My recollection of this beer's flavor was as follows:

    - Malty, bready taste (typical of German darks)
    - Pitch black color
    - Little or no noticeable hop flavor

    Here's the extract recipe I'm thinking of trying:

    .5 lbs caramunich malt
    .5 lbs caramel 90L malt
    6 lbs Munich Liquid Malt Extract
    1 oz. Tettnanger hops
    Safale S-05 yeast (OrangeJet's fave)

    What do you think?
    Looks good...You'll definitely get the bready notes with the munich. I'm not sure how much color you'll get with the Munich LME and the crystal 90. To be on the safe side, you may want to throw in a little crystal 120 just to be sure to darken it up...

  6. #86
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    Quote Originally Posted by OrangeJet View Post
    Looks good...You'll definitely get the bready notes with the munich. I'm not sure how much color you'll get with the Munich LME and the crystal 90. To be on the safe side, you may want to throw in a little crystal 120 just to be sure to darken it up...
    Should I just replace the crystal 90 with the crystal 120, or include both?

  7. #87
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    Quote Originally Posted by sourceworx View Post
    Should I just replace the crystal 90 with the crystal 120, or include both?
    You can use both...maybe add 4-6oz of the 120. Of course, if you already have your ingredients...I'd just go as you have it...the color may be fine anyway. If it's a good brew, and plan on doing it again..tinker with the 120 the next time.
    Last edited by OrangeJet; 03-04-2010 at 12:32 PM.

  8. #88
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    Quote Originally Posted by OrangeJet View Post
    You can use both...maybe add 4-6oz of the 120. Of course, if you already have your ingredients...I'd just go as you have it...the color may be fine anyway. If it's a good brew, and plan on doing it again..tinker with the 120 the next time.
    No I haven't bought any of the ingredients yet. Thanks for your help.

  9. #89
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    Just finished brewing my Summer Ale, and so far I think I nailed it. I was supposed to have an OG between 1.035 and 1.038. I measured 1.041, so I guess I did something right.

    Wow, what a big difference from my first 2 attempts where I didn't do half of what I did this time.

    Bottling in a week or 2.


  10. #90
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    Quote Originally Posted by RaoulDuke View Post
    Just finished brewing my Summer Ale, and so far I think I nailed it. I was supposed to have an OG between 1.035 and 1.038. I measured 1.041, so I guess I did something right.

    Wow, what a big difference from my first 2 attempts where I didn't do half of what I did this time.

    Bottling in a week or 2.

    Awesome! I hope it turns out good.

    My Irish red ale was a hit on St. Paddy's Day. An entire batch of beer was almost completely gone in an afternoon. I plan on brewing it again some time soon, and I already know some adjustments I'd make to improve on it.

    I decided to hold off on trying that Munich dark ale until late summer/early Fall. The weather's getting warmer, and that really isn't a good beer for warm weather. Instead I brewed a hefeweizen that's getting kegged today, and I'm brewing a honey wheat ale as well. A basic wheat ale with orange blossom honey and a good amount of hops to counter the sweetness from the honey. I'm very excited about it.

  11. #91
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    Quote Originally Posted by sourceworx View Post
    Awesome! I hope it turns out good.

    My Irish red ale was a hit on St. Paddy's Day. An entire batch of beer was almost completely gone in an afternoon. I plan on brewing it again some time soon, and I already know some adjustments I'd make to improve on it.

    I decided to hold off on trying that Munich dark ale until late summer/early Fall. The weather's getting warmer, and that really isn't a good beer for warm weather. Instead I brewed a hefeweizen that's getting kegged today, and I'm brewing a honey wheat ale as well. A basic wheat ale with orange blossom honey and a good amount of hops to counter the sweetness from the honey. I'm very excited about it.
    We just drank our last 3 hefe's on Friday. I gotta do another brew soon.

    Anyone have a recipe similar to the Belgian beer Palm? I've looked by I can't find one.

  12. #92
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    Quote Originally Posted by JStokes View Post
    We just drank our last 3 hefe's on Friday. I gotta do another brew soon.

    Anyone have a recipe similar to the Belgian beer Palm? I've looked by I can't find one.
    Check Brew Your Own magazine's site (byo.com) They have a lot of clone recipes. The best part is they usually give you both the all-grain and extract version of their clone recipes.

    I just kegged my hefeweizen a little while ago. When I took the gravity reading, I got a whiff of it and took a little sip. All I can say is WOW! It tastes amazing! The gravity was a perfect 1.01. I think I nailed this one!

  13. #93
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    Brewing is BACK! Me and two buddies are brewing these two beauties tomorrow afternoon.

    Wise Ass Red Bitter - 6.5 gallons

    Recipe for 5 gallons

    4.4 lbs Premier Malt Hopped light Malt extract
    1.5 lbs dried light plain malt extract
    1/8 lb roasted barley
    2 oz cascade hop pellets 10 HBU
    1/2 oz Hallertauer hop pellets
    1-2 pkgs ale yeast
    1 1/2 cup dried malt extract for bottling.

    Old Bavarian Pale Bock

    Malt
    9.5 lb Coopers Pale Malt Extract
    8 ounces Carapils Malt
    2 ounces Crystal 120L Malt
    2 ounces Caramunich Malt
    Hops
    1.5 ounces Mt.Hood Hops (60 min)
    0.5 ounces Mt.Hood hops (Finishing-last 5 minutes of boil)
    Yeast
    WLP920-Old Bavarian Lager Yeast

    I'll let you know how it goes.

  14. #94
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    Quote Originally Posted by JStokes View Post
    Brewing is BACK! Me and two buddies are brewing these two beauties tomorrow afternoon.

    Wise Ass Red Bitter - 6.5 gallons

    Recipe for 5 gallons

    4.4 lbs Premier Malt Hopped light Malt extract
    1.5 lbs dried light plain malt extract
    1/8 lb roasted barley
    2 oz cascade hop pellets 10 HBU
    1/2 oz Hallertauer hop pellets
    1-2 pkgs ale yeast
    1 1/2 cup dried malt extract for bottling.

    Old Bavarian Pale Bock

    Malt
    9.5 lb Coopers Pale Malt Extract
    8 ounces Carapils Malt
    2 ounces Crystal 120L Malt
    2 ounces Caramunich Malt
    Hops
    1.5 ounces Mt.Hood Hops (60 min)
    0.5 ounces Mt.Hood hops (Finishing-last 5 minutes of boil)
    Yeast
    WLP920-Old Bavarian Lager Yeast

    I'll let you know how it goes.
    Good luck.

    I'm gonna go measure the gravity tonight see where things are...

  15. #95
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    I was long overdue for a brewday...so I did a Belgian Pale Ale today:

    The mash sitting comfortably at 152 degrees:


    The boil:


    Of course, you can't brew without beer. This is the from the previous batch of Belgian Pale Ale:


    1.056 hydro reading...A little higher than I was aiming for, but,oh well...


    Snuggled nicely for a 3 week nap:


    ...at a comfortable 66 degrees:

  16. #96
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    My buddy found this site, and we posted the recipes. Pretty cool:

    The first we called Dooshnozzle Bock because of the Hampur:

    http://hopville.com/recipe/193589/ma...oshnoozle-bock

    The second we called Ariva-Derci Ale because we had Inglorious Basterds on in the background. It's an English Bitter that is supposed to be a garnet red color.

    http://hopville.com/recipe/193568/ex...riva-derci-ale

    I'll post pictures later.

  17. #97
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    The yeast



    The boil



    Sparging



    Carboys



    The wort



    Racked


  18. #98
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    Is there a difference in quality if you ferment in a carboy rather than a fermenter bucket?

  19. #99
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    Quote Originally Posted by RaoulDuke View Post
    Is there a difference in quality if you ferment in a carboy rather than a fermenter bucket?
    No...but you get to see fermentation in a carboy. Depending on your carboy size, you may need a blow off tube like stokes shows above, too.

    I stay away from them for primary fermentation mainly because I'm lazy and they're harder to clean than a bucket...and primary can leave some nasty stuff behind
    Last edited by OrangeJet; 03-29-2010 at 05:50 AM.

  20. #100
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    You guys are awesome. I love beer but I don't see me EVER having the patience for something like this.

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