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re: Homebrewing: In-Process Thread
Posted on 10/15/13 at 11:26 am to Fratastic423
Posted on 10/15/13 at 11:26 am to Fratastic423
quote:
Per their book they did.
Cool. Was just listening to a podcast with Yards brewing in Philly that their second best seller is a Mild.
0
Posted on 10/15/13 at 11:32 am to s14suspense
quote:
Stone brewed a mild?
I have their book. There are a bunch of recipe's in there scaled down to homebrews. If i remember correctly, the mild ending up being a commercial failure.
I could be thinking of another brew, however.
FWIW, I tried Jester King's Mild, Commercial Suicide. It was pretty damn bad. Maybe i just don't dig the style, but i did not like this.
Posted on 10/15/13 at 11:39 am to BugAC
quote:
I tried Jester King's Mild, Commercial Suicide. It was pretty damn bad. Maybe i just don't dig the style, but i did not like this.
You cannot judge Mild's on Commercial Suicide, IMO. They took a Mild and fermented it with a Biere de Garde yeast or their wild yeast I believe. Not a traditional English Mild.
Posted on 10/15/13 at 11:45 am to Fratastic423
quote:
Not a traditional English Mild.
I'm pretty sure they did everything they could backwards/upside down/incorrectly on purpose with that beer just to see if they could sell it.
Posted on 10/15/13 at 11:50 am to BugAC
quote:
I tried Jester King's Mild, Commercial Suicide. It was pretty damn bad. Maybe i just don't dig the style, but i did not like this.
NOLA's Brown is a better example of an English Mild.
Posted on 10/15/13 at 11:57 am to s14suspense
I tried the JK Commercial Suicide before they went 100% farmhouse, and it was pretty boring. I did not get another pint.
Posted on 10/15/13 at 2:15 pm to LSUBoo
I've got some unopened 1 ounce bags of whole leaf dried hops in the freezer, that have been there for about 6-8 months. My next brew is going to be an alteration to my IPA, with more hops.
I know hops lose their alpha acids, the longer they sit, depending on the hop. Any other adverse affects, if i use them in dry hopping?
I know hops lose their alpha acids, the longer they sit, depending on the hop. Any other adverse affects, if i use them in dry hopping?
Posted on 10/15/13 at 2:51 pm to BugAC
quote:
I've got some unopened 1 ounce bags of whole leaf dried hops in the freezer, that have been there for about 6-8 months. My next brew is going to be an alteration to my IPA, with more hops.
I may be wrong but if they're in the proper packaging they're good to go for a LONG time.
Posted on 10/15/13 at 2:56 pm to BugAC
quote:
I've got some unopened 1 ounce bags of whole leaf dried hops in the freezer, that have been there for about 6-8 months.
The last batch of leaf hops I bought were good for 9-12 months, I kept them frozen and vacuum sealed. After that they went down hill pretty fast.
I've had pellet hops last a LOT longer if stored under the same conditions.
Posted on 10/15/13 at 3:59 pm to LSUGrad00
quote:
I've had pellet hops last a LOT longer if stored under the same conditions
The pellet hops i have, are in partial opened bags, but are rubberband sealed and in ziplock bags. Curious how long those would last.
Posted on 10/15/13 at 4:19 pm to BugAC
I've used hops that are up to 2 years old in stouts and for bittering and haven't had issues.
If I'm using the hops for flavor/aroma/dry hopping I like to use the current years crop.
There is no real logic behind that separation. It's just what has worked for me in the past.
If I'm using the hops for flavor/aroma/dry hopping I like to use the current years crop.
There is no real logic behind that separation. It's just what has worked for me in the past.
Posted on 10/15/13 at 5:47 pm to LSUGrad00
Thanks bottomland. Package is safe. Is fridge temp safe for storage?
Posted on 10/15/13 at 5:56 pm to LSURoss
Debatable. Brett has a better shelf life at room temp. Sacch fairs better in the fridge. Really doesn't matter if you're going to be using it soon and build up a starter.
Posted on 10/15/13 at 5:58 pm to BottomlandBrew
Cool, my beer fridge is about 45 degrees. Should be brewing in a week.
Posted on 10/16/13 at 9:46 am to LSURoss
Transferring a citrus saison for dry hopping to free up my primary for a hoppy wheat that I am brewing today.
This post was edited on 10/16/13 at 9:47 am
Posted on 10/16/13 at 9:55 am to BottomlandBrew
quote:
Hoping I can be off on Friday and get a brew in. Don't have a clue what it will be.
I do. Some sort of sour farmhouse.
Posted on 10/16/13 at 10:05 am to BMoney
quote:
I do. Some sort of sour farmhouse.
I was thinking something along the lines of Anchorage Bitter Monk.
ETA: Some Matrix Morpheus meme was suppoosed to show up, but the link didn't work. Justimagine there is one there and it says, "What if I told you that you are probably correct"
This post was edited on 10/16/13 at 10:07 am
Posted on 10/16/13 at 4:53 pm to BottomlandBrew
Kegged a session IPA last night. Smelled and tasted great when I had a sample. 3.9%, so lots can be enjoyed. Serving at a race this weekend, so I doubt there will be any leftover.
Not sure when the next brew day will be, but just got the ingredients for a Heady Topper clone from Austin. And just ordered ingredients for an all-Centennial IPA, a dark cream ale, and my peanut butter chocolate stout. Lots of brewing in the next few weeks.
Not sure when the next brew day will be, but just got the ingredients for a Heady Topper clone from Austin. And just ordered ingredients for an all-Centennial IPA, a dark cream ale, and my peanut butter chocolate stout. Lots of brewing in the next few weeks.
Posted on 10/16/13 at 5:00 pm to BMoney
quote:
Heady Topper clone from Austin.
Does that come with Conan or is that not available from the labs yet?
Posted on 10/16/13 at 6:10 pm to BMoney
Just ran by the store to pick up some grain and hops for brew day.
13 lb Pils
2 lb Munich
1 lb Rye
1/2 lb Acidulated
1/2 lb Crystal 40
Hops are a mixture of Citra, Falconer's Flight, Cascade, and Simcoe.
Primary yeast will be Wyeast 3522 Belgian Ardennes.
13 lb Pils
2 lb Munich
1 lb Rye
1/2 lb Acidulated
1/2 lb Crystal 40
Hops are a mixture of Citra, Falconer's Flight, Cascade, and Simcoe.
Primary yeast will be Wyeast 3522 Belgian Ardennes.
This post was edited on 10/16/13 at 6:11 pm
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