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Beer Online

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Malaclypse Muscaria
Royal Amarr Institute
Amarr Empire
#61 - 2013-12-18 07:22:07 UTC
Though I've had plenty of good beers in Britain, I fell in love with Hefeweizen beers while I was living in Germany - yeast wheat beer - and that's pretty much all I drink these days (which is little), specifically Paulaner Hefe-Weißbier Naturtrüb has been my favorite for the last decade.


Slymah
DorpCorp
#62 - 2013-12-19 23:34:44 UTC  |  Edited by: Slymah
I live in WA state up right near a Rogue Brewery (OR) sister company.

Oh dear lord.

I've fallen in love with Shakespear Stout


I can't seem to drink hoppy ales anymore .. I'm completely stuck on stouts/porters.

Coffee, Chocolate, Oatmeal .. I can't get enough!



----------------- Awards


Shakespeare Oatmeal Stout

2012 Australian International Beer Awards—Silver
2012 World Beer Championships - Silver
2010 World Beer Championships - Silver (Best of 2010)
2010 European Beer Star - Bronze
2010 GABF—Bronze
2010 Northwest Conference (Thirsty Beagle)—1st
2010 Australian International Beer Awards—Silver
2009 Great International Beer Festival—3rd
2008 World Beer Championships—Gold(Best of 2008)
2008 Tesco Drinks Awardl—Runner Up
2008 International Beer Challenge—Top 50
2008 Great International Beer Festival—3rd
2008 World Beer Awards—World's Best Stout
2008 European Beer Star Awards—Silver
2008 NWBN Reader's Choice Awards—1st
2007 World Beer Championships—Gold
2007 Stockholm Beer Fest—Gold
2007 European Beer Star Awards—Bronze
2007 California Brewers Festival—3rd place
2007 NWBN Reader's Choice Awards—Runner Up Stout
2007 Australian International Beer Awards—Bronze
2007 Celebration of Suds—Best Stout
2006 NWBN Reader's Choice Awards—Best Stout
2006 World Beer Cup—Gold
2006 California Brewers Fest—1st
2006 World Beer Championships—Gold
2005 Great American Beer Festival—Gold
2005 NWBN Reader's Choice Awards—Best Stout
2005 Great International Beer Festival—Gold
2005 International Beer Competition—Silver
2005 Great International Beer Competition—3rd Place
2005 Australian International Beer Awards—Bronze
2004 World Beer Championships—Gold
2004 Great International Beer Competition—1st Place
2004 Brewing Industry International Awards—Champion
2004 U.S. Beer Tasting Championship—Pacific N.W. Champ
2003 Australian International Beer Awards—Gold
2003 World Beer Championships—Silver
2003 Real Ale Festival—Bronze
2002 World Beer Championships—Silver
2002 Australian International Beer Awards—Silver
2002 California Brewer’s Festival—2nd
2002 BIIA—Bronze
2001 North American Beer Awards—1st Place
2001 Australian International Beer Awards—Silver
2001 California Beer Festival—3rd
2000 Australian International Beer Awards—Gold
2000 Real Ale Festival—Gold
1999 U.S. Beer Tasting Championships—Grand Champ
1999 World Beer Championships—Gold
1999 Australian International Beer Awards—Silver
1999 California Beer Festival—2nd
1999 Colorado State Fair—3rd
1998 World Beer Championships—Gold
1997 International Beer Summit—Bronze
1997 World Beer Championships—Silver
1997 National Cask Ale Competition—1st Place
1996 World Beer Championships—Gold
1996 Wine Journal—Gold
1995 Colorado State Fair—Gold
1994 World Champion Stout (Wine Enthusiast)—Silver
Rubia Phenoma
Deep Core Mining Inc.
Caldari State
#63 - 2014-01-05 07:04:09 UTC
Beers -

Preferred: Guinness - Draught

Runner Up: Guinness - Black Lager

Runner Up: Killian's Irish Red


Other Indulgences -

Preferred: Rose of Victory - 1 oz White Rum, 1.5 oz Malibu Passion Fruit Rum, 3 to 4 oz Cranberry Juice, Shake + Serve on Ice

Runner Up: Cranberry Juice + Vodka (No Lime, Ratio Varies)

**********

Note on Rose of Victory: Made by a friend for me a while ago on a whim, no name for it yet however I have taken to calling it the Rose of Victory because I drink it while playing EVE and I wanted to give it a name related to what it was pretty much made for. Looking through the symphony tracks and soundtrack (all of it, yes) I couldn't find one better fitting really. Red Glowing Dust seemed like a nice runner up for a name at first but Victory just seemed to be needed in the naming scheme.
Sonkut
Brutor Tribe
Minmatar Republic
#64 - 2014-01-28 20:09:00 UTC
CCP Aporia wrote:
Slade Trillgon wrote:
Sonkut wrote:
If i weren't going climbing tonight, i would be drinking Beer. Good beer, dark beer, From my home made wooden tankard.

I'm slowly working on a business for it, i know many of the things about the sweet brews. Not a fan of hopps though, i try to brew with herbal alternatives that give all the benefits without the downsides and attempt some historical accuracy to the old ales that predate hops.

I'm no fan of light beers, and lager is like sex in a canoe (that's not a good thing, although it sounds like it) I've never liked lager. Soon i need to start my next brew for the christmas / new year drinkies, running a bit late... all mi herbs are dead though, shoulda dried some.

Anyhow, HI, i like beer too!



Keep us informed on your future business endeavors. I am all about alternatives to hops. I like hops but I love brews that are closer to the origination of alcohol. I really enjoy a good mead when the local specialty store gets them in.


Beer without hops? Sure, the flavour and bitterness can be achieved differently, but why would you want any other preservatives for your beer than hops?


I figure I haven't posted in a while... so thought i'd have another chat whilst on auto-pilot :)
Also eve client keeps crashing so it's making everything hard lol.

Why would someone want to use something other than hop? well... do you know hopps have one of the highest estrogen contents of any herb? no? look it up :P people give hop tea to women going through particularly hard times with their body. May also explain the large degree of manboob in heavy ale drinkers.

Otherwise, historical accuracy?

Mead has also been mentioned a few times, I've made a few different batches of this and it's also where i started with brewing. I can give a few great idea's for mead..... but i tend to keep them to myself. Also, i make a horrifyingly fun Chili mead... Interesting because it will make any other chili drinks seem weak, it's also fun to watch people dance after they down a shot. Twisted
Lido Seahawk
We Broke The Game
Already Replaced.
#65 - 2014-01-28 20:46:32 UTC
Harp lager. Followed by a shot of Jameson. With a harp chaser. Repeat.

If the Hawks win on Sunday I'm going to have one hell of a hangover. If they lose it will be even worse! Big smile

May I have your stuff?

CCP Sledgehammer
C C P
C C P Alliance
#66 - 2014-01-29 11:57:57 UTC
Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)

Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g

Mash with 12l @ 69°C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.

Batch Sparged up to 20L @ ~74°C

Preboil Volume: 20L; Preboil Gravity: 1.038

HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min

Postboil Volume: 17l, Original Gravity: 1.048

Pitched with Safale US-05 @ 20°C, 18/01/14 @ 23:15

Fermenting at stable 19°C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.

Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.

How does that sound? I was going for a fresh session Pale.

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

Nicen Jehr
The Scope
Gallente Federation
#67 - 2014-01-29 14:44:28 UTC  |  Edited by: Nicen Jehr
Quote:
Postboil Volume: 17l, Original Gravity: 1.048
Pitched with Safale US-05 @ 20°C, 18/01/14 @ 23:15
Fermenting at stable 19°C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.
Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.
not sure if beer recipe or high explosive recipe
Pepper Solette
Doomheim
#68 - 2014-01-31 13:57:31 UTC
I've always loved my Stouts and when i was younger i would usually drink Guiness or Kilkenny. But i've been coming across some amazing stouts such as:

Charlevoix Vache Folle Imperial Milk Stout: http://beeradvocate.com/beer/profile/2807/35275/

My wife bought this for me because of the funny cow on the label. But holee-****! What an amazingly smooth, creamy and well rounded stout. It's has such a rich flavor with a much smoother taste than i expected and It's probably the best i've had. This is made in Quebec, Canada.

If i have to drink a "blond" beer, i'll have Stella Artois or this amazing beer i get flown in from Fremantle in Western Australia called Beez Kneez: http://danmurphys.com.au/product/DM_904642/matilda-bay-beez-neez-honey-wheat-beer

But reading all of the beers here, i'm going to have to head out and try some more of the brewing goodness that's been posted!

** Miko Sunji:  "There is no better way to find out if you can swim, than swimming for your life."**

Black Panpher
Sebiestor Tribe
Minmatar Republic
#69 - 2014-01-31 17:53:56 UTC
Oh lordy, how did I forget about Asahi?!

On special offer now in Asda! <3
Khergit Deserters
Crom's Angels
#70 - 2014-01-31 18:21:10 UTC  |  Edited by: Khergit Deserters
CCP Sledgehammer wrote:
Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)

Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g

Mash with 12l @ 69°C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.

Batch Sparged up to 20L @ ~74°C

Preboil Volume: 20L; Preboil Gravity: 1.038

HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min

Postboil Volume: 17l, Original Gravity: 1.048

Pitched with Safale US-05 @ 20°C, 18/01/14 @ 23:15

Fermenting at stable 19°C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.

Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.

How does that sound? I was going for a fresh session Pale.

I'm kind of considering getting set up for home brewing. But you guys with your precision molarities and molalities got me intimidated. Blink

Would it work if I just do it by intuition and feel? The way I do with baking bread, cooking sauces, barbecuing, etc.?
Linament
Perkone
Caldari State
#71 - 2014-02-01 00:51:00 UTC  |  Edited by: Linament
CCP Sledgehammer wrote:
Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)

Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g

Mash with 12l @ 69°C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.

Batch Sparged up to 20L @ ~74°C

Preboil Volume: 20L; Preboil Gravity: 1.038

HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min

Postboil Volume: 17l, Original Gravity: 1.048

Pitched with Safale US-05 @ 20°C, 18/01/14 @ 23:15

Fermenting at stable 19°C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.

Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.

How does that sound? I was going for a fresh session Pale.


Sounds good -

I have a Belgium pale going in secondary tomorrow for a couple weeks then bottle time. I picked up a new carbination system. Going to try it this round and see what happens. Hopefully I wont be drinking from the ceiling. :)

I should send you some of my hops - The nugget tested @ 14.6 AA and the Chinook tested @ 13.5 AA. Put those in for even a 20 min boil and youll be a true hophead :)

I live 45 min outside of Asheville NC and there are a number of farmers trying to reintroduce hops on the east coast. The high alphas seem to do well but the low alphas are needing some work. Good results so far on a lot of new hop farms.
Herzog Wolfhammer
Sigma Special Tactics Group
#72 - 2014-02-03 01:35:53 UTC
I make my own brew, stouts and porters mainly.

Bring back DEEEEP Space!

CCP Sledgehammer
C C P
C C P Alliance
#73 - 2014-02-03 13:19:57 UTC
Khergit Deserters wrote:
CCP Sledgehammer wrote:
Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)

Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g

Mash with 12l @ 69°C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.

Batch Sparged up to 20L @ ~74°C

Preboil Volume: 20L; Preboil Gravity: 1.038

HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min

Postboil Volume: 17l, Original Gravity: 1.048

Pitched with Safale US-05 @ 20°C, 18/01/14 @ 23:15

Fermenting at stable 19°C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.

Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.

How does that sound? I was going for a fresh session Pale.

I'm kind of considering getting set up for home brewing. But you guys with your precision molarities and molalities got me intimidated. Blink

Would it work if I just do it by intuition and feel? The way I do with baking bread, cooking sauces, barbecuing, etc.?


It's super easy to get into, and don't be put off by all those different measurement units! We're just talking about weights and volumes. The Gravity measurements (1.048/1.012/1.009) are taken from a specific instrument called a Hydrometer. That tells us how much sugar is in solution, so you can see that as my brew ages that number drops, which is all that lovely yeast getting to work and creating alcohol from the sugars. I have a post a couple of pages back where I was informing someone in a similar position as you. Check it out :)

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

CCP Sledgehammer
C C P
C C P Alliance
#74 - 2014-02-03 13:20:49 UTC
Linament wrote:
CCP Sledgehammer wrote:
Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)

Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g

Mash with 12l @ 69°C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.

Batch Sparged up to 20L @ ~74°C

Preboil Volume: 20L; Preboil Gravity: 1.038

HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min

Postboil Volume: 17l, Original Gravity: 1.048

Pitched with Safale US-05 @ 20°C, 18/01/14 @ 23:15

Fermenting at stable 19°C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.

Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.

How does that sound? I was going for a fresh session Pale.


Sounds good -

I have a Belgium pale going in secondary tomorrow for a couple weeks then bottle time. I picked up a new carbination system. Going to try it this round and see what happens. Hopefully I wont be drinking from the ceiling. :)

I should send you some of my hops - The nugget tested @ 14.6 AA and the Chinook tested @ 13.5 AA. Put those in for even a 20 min boil and youll be a true hophead :)

I live 45 min outside of Asheville NC and there are a number of farmers trying to reintroduce hops on the east coast. The high alphas seem to do well but the low alphas are needing some work. Good results so far on a lot of new hop farms.


That would be awesome, I'd love to try some locally sourced US hops!

Graphical QA Analyst | EVE Quality Assurance | Team TriLambda

Herzog Wolfhammer
Sigma Special Tactics Group
#75 - 2014-02-03 18:48:59 UTC
To the OP:

If you want a real eye opener, try this book on ancient brews. It was worth every penny.


Hops are a lie. Cool

Bring back DEEEEP Space!

Herzog Wolfhammer
Sigma Special Tactics Group
#76 - 2014-02-03 19:08:37 UTC  |  Edited by: Herzog Wolfhammer
Khergit Deserters wrote:
CCP Sledgehammer wrote:
Finally got round to my first brew in Iceland, something simple to get back into the way of things. Here's the details: Saturday 18th Brewday: Pan-Pacific Pale (name = WIP)

Hour long mash: Weyermann Pale Ale Malt, EBC 6.5 = 3.5kg
Wheat Malt, EBC 3-5 = 200g
CaraPils, EBC 3-5 = 500g
CaraRed, EBC 40-50 = 200g

Mash with 12l @ 69°C, dropped to 67 after 40mins, added 1.5L Boiling water to raise temp back up to 68 for final 20 mins of mash.

Batch Sparged up to 20L @ ~74°C

Preboil Volume: 20L; Preboil Gravity: 1.038

HOPS:
Amarillo, 9.5%: 10g @ 60min
Nelson Sauvin, 11.8%, 10g @ 30 min
Amarillo, 5g @ 10min
Nelson, 5g @ 10min
Amarillo, 2.5g @ 2min
Nelson, 2.5g @ 2 min

Postboil Volume: 17l, Original Gravity: 1.048

Pitched with Safale US-05 @ 20°C, 18/01/14 @ 23:15

Fermenting at stable 19°C. Excellent start, bubbling every 5 seconds within 12 hours of pitching.

Down to 1.012 within 5 days in Primary. Racked to Secondary, last sample was at 1.009. Letting it sit, will batch prime with around 150g DME and bottle at some point this week.

How does that sound? I was going for a fresh session Pale.

I'm kind of considering getting set up for home brewing. But you guys with your precision molarities and molalities got me intimidated. Blink

Would it work if I just do it by intuition and feel? The way I do with baking bread, cooking sauces, barbecuing, etc.?



It's very easy really. People have been doing it for thousands of years.


This is the book you start with.


And for many, that's the only book you will need. What gets people intimidated initially is that a lot of numbers get thrown around. I see the OP has stats down well, for example. This is common in brewing. I tend to avoid all that, because I don't want to be thinking of all that when I drink my beer. It's said that a musician has trouble enjoying music and will always find faults with his own no matter how good it sounds.

So complexity is not necessary. I have yet to use a hydrometer - only for wine do I use it, because wine is not very telling about what level of fermentation it's at. Beer has foam in primary fermentation - lots of foam. You can get great brews just by following the instructions of the recipe to the letter.

There are two things that are critical. These two things, if you mess these up, will mess up the beer. Everything else, like being a little off on a measurement of ingredients, or having to use a "similar yeast" because the needed yeast, or hops even, was not available, will only mildly change the taste of the beer.


These two things that can wreck a whole batch of brew:

1. Sanitation
2. Temperature

I have yet to have to dump a batch because of sanitation issues. Temperature control has given me more headaches. Basically, if your temp during primary fermentation is not optimal, then that's how you end up with gushing, sour, sediment-filled beer. If you have a drafty house that swings in temp a lot, you will need to find a way to keep the temp constant where you brew.

Conquer that, and follow the instructions, and you will have success. All this other stuff with all these numbers and specialized equipment is merely an endeavor for perfection. Follow the instructions and keep the temp good and everything properly sanitized and you will get good drinkable beer every time.

The stuff that foams and blows out of the primary ("blowoff") can be used to make some very good meat soaks and beer batters. You get roughly 1 gallon of that stuff - the first half will smell better than the second. Use the first half for cooking, and the second half for hair.

Also if you take the traub from the primary and give it to your wife or girlfriend so she can use it on her hair, she'll look better too, and that plus the beer goggles is just double the win.

Bring back DEEEEP Space!

Exitosus Tentationem
Center for Advanced Studies
Gallente Federation
#77 - 2014-02-03 19:18:01 UTC  |  Edited by: Exitosus Tentationem
Herzog Wolfhammer wrote:
To the OP:

If you want a real eye opener, try this book on ancient brews. It was worth every penny.


Hops are a lie. Cool

Un-hopped beers and ales are nice, and I enjoy them - Now and again. But mostly, I prefer that acrid bite that hops brings. Locally, Dogfish Head Brewery has some very fine heavily-hopped ales, but they've got numerous other brews, if hops aren't your thing.

60-Minute IPA is their standard offering, a continuously-hopped IPA, which I find excellent. I'm not as fond of their 90-minute or 120-minute brews. Probably my favorite of theirs is a seasaonal brew called ApriHops; a continuously-hopped IPA with a hint of apricot, available (appropriately) during the month of Arpil. I never fail to lay in several cases to last the year. Their Autumn season Punkin Ale is also very nice, especially if you're less of a fan of heavily-hopped brews. It's a brown ale with hints of pumpkin and brown sugar. If you prefer a witbier, their Namaste is a good alternative.

I'm a novice at brewing, but my late sister was very, very good. I don't have her brewing notes handly at the minute, but I'll look up some of her more unusual contributions when I get home. Understand that these will be the kind of notes an experienced brewer makes about variations of her basic recipes, not a full-fledged recipes in their own right. But, seeing as she's no longer with us, I'd love it if other brewers had access to her ideas, some of which are really excellnt to my taste.


http://www.dogfish.com/
Herzog Wolfhammer
Sigma Special Tactics Group
#78 - 2014-02-03 20:14:12 UTC
Here's a great list of recipes. The bourbon porter is one of my favorites, but I use real oak chips and Maker's Mark - I also make a variation, a "piratey" version, that I use oak chips and Rum for, and I add a lb of molasses to the wort too. Rum and chips go into the secondary during aging, 2 weeks.

They have the Burning Tsar recipe in there, from Papasian's book. I'm currently working on 5 gallons of Robust Porter, and the simple Dunkeleweizen is good too. I'm going to try Cream Stout next.

Yeah, I don't even look at "commercial" beer any more.


Another thing that confuses people is the malting process. You can choose to malt yourself or buy malt extracts. I use extracts because I don't have the space for the extra equipment. It costs more, but so would a bigger rent. There are two camps around this, and zealous too, but for beginners I say don't worry about it. Go with extracts to get started and if the brewing bug bites you, then the complexity of dealing with malting and mashes and all that is no big deal (you just need good temp control and a good timer).


Bring back DEEEEP Space!

vynok
Sub Par.
#79 - 2014-02-03 23:25:33 UTC  |  Edited by: vynok
Love this thread, since i own a home brew supply shop in alaska and am an avid homebrewer and drinker (in fact weekend before last I was invited to judge my first homebrew competition) .

My current favorite beer has to be from a local brewer up in anchorage called anchorage brewing. They just re-released their Deal With The Devil barleywine and let me tell you this is one complex beer. It comes in at 17.3% alcohol (and no that's not a typo) then aged in 60 year old cognac barrels. final gravity on it was 1.070 starting gravity was around 1.167 or so so its a crazy big bear.

As far as more mainstreamed beers lately, I have been hooked on Ninkasi's Sleigher double alt which is another real malty beer but with enough bittering hops to cleanse your pallet but not pucker your face to much. FG has to be around 1.018 to 1.016 or so so it has a pretty light finish.

And to the person experimenting with more traditional beverages without hop additions like gruit here is a damn good recipe I made for the local homebrew 4th of july party the 90 minute additons are actually first wort hops meaning you put em in the mash tun.


Quote:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: CK-1.0 Gruit
Asst Brewer:
Style: Gruit Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 6.00 gal
Boil Size: 7.58 gal
Estimated OG: 1.068 SG
Estimated Color: 5.9 SRM
Estimated IBU: 0.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:

Amount Item Type % or IBU
14.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 87.50 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.13 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.13 %
0.04 oz Sweat Gale [0.00 %] (90 min) Hops -
1.00 oz Labrador Tea [0.00 %] (90 min) (First WorHops -
1.00 oz Yarrow [0.00 %] (90 min) Hops -
1.00 oz Labrador Tea [0.00 %] (60 min) Hops -
0.04 oz Sweat Gale [0.00 %] (60 min) Hops -
1.00 oz Yarrow [0.00 %] (60 min) Hops -
0.30 tsp Irish Moss (Boil 10.0 min) Misc
0.50 tsp Coriander Seed (Boil 15.0 min) Misc
1.20 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 lb Turbinado (10.0 SRM) Sugar 6.25 %
1 Pkgs Trappist Ale (White Labs #WLP500)


Mash Schedule: Double Infusion, Light Body (148 f)
Total Grain Weight: 15.00 lb

Double Infusion, Light Body (148 f)
Step Time Name Description Step Temp
30 min Protein Rest Add 13.50 qt of water at 134.4 F 122.0 F
30 min Saccrification Add 12.00 qt of water at 185.4 F 148.0 F
10 min Mash Out Add 14.25 qt of water at 209.4 F 168.0 F


this one was a lot of fun to brew and also learning about and collecting the herbs were a kick in the pants. sorry it didnt copy over super nice, but i took it from beersmith and it doesnt appear to play real nice with eve forums.
Exitosus Tentationem
Center for Advanced Studies
Gallente Federation
#80 - 2014-02-04 17:56:09 UTC
vynok wrote:
Love this thread, since i own a home brew supply shop in alaska and am an avid homebrewer and drinker (in fact weekend before last I was invited to judge my first homebrew competition) .
Where? It's entirely possible you knew my sister - A veterinarian in Wasilla.