What cha brewin'?

General brewing information, questions and discussion. Topics that do not seem to fit elsewhere.

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Considering...

Postby Save The Ales » Tue Feb 04, 2003 6:37 pm

The beginnings of a Summer Ale. This will be an extract brew and I'm waiting for a Blond Ale to bottle condition before going on to some recipe additions.

This recipe right now stands at:
7 lbs extra light liquid extract (Muntons)
1 lb extra light dry extract (Muntons)
1 oz Cascade 5.3% pellets at 60 minutes
.5 oz Cascade at 5.3% 15 minutes
.5 oz Cascade at 5.3% 2 minutes

The next phase is to introduce Lemon Zest and Grains of Paradise to the brew. This leads to two questions - how much of each and should I sub half the barley with wheat (like Sam Adams Summer Ale).

Regards,

Paul
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Confusing me wit someone else ? ? ?

Postby Azorean Brewer » Wed Feb 05, 2003 1:30 am

Steve,

I don't ever recall saying that I am going to be brewing a wit ... I don't even know what that style is like. If it is a wheat beer I know I won't be brewing it, I am not a big fan of wheats. I do love most German beers though and British also. Going to take a stab at a Scotish Export soon too ...

Paul.
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Careful

Postby fitz » Wed Feb 05, 2003 3:58 am

Careful Paul,
I said a few weeks ago that I didn't care for Wheat beers much, and they almost hung me in effigy. I agree with you , but I figure anyone can brew whatever they like. I saw you have a harp clone in the make. I have been tinkering with one myself. I have done a light version, a dark version, and an amber version as well. Can't decide which I like best.
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My mistake.

Postby Freon12 » Wed Feb 05, 2003 2:23 pm

I will have to send you one so you can see. But I warn you, you will be hooked(I think?).

Now who was that then? Dang beer vs memory thing!

Steve
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Who are you talking to?

Postby Freon12 » Wed Feb 05, 2003 2:30 pm

Yes, I am, as we type, suffering through a case of Arcadia assortment and a corni of Oaken Barrel Brown.

I will arise from the ashes of a new system to brew again(and again) the beers that I make best, using less time and higher quality.

So until then, fair thee well my piad compodre'.
(but if you bail me out this once, I'm you buddy for life;)


Cheers
Steve
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No Problem Steve ...LOL ...

Postby Azorean Brewer » Thu Feb 06, 2003 12:50 am

Steve,

I do it too :-) sucks getting old, we're either suffering from CRS Syndrome (can't remeber sh*t) or Half Zymers, it's not quite ALL there yet ...

Raise a class and cheers to the poor sober folk :-)

Paul.
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One reason ...

Postby Azorean Brewer » Thu Feb 06, 2003 12:55 am

Fitz,

One reason I don't care for wheats is they kind of remind me of drinking Elmer's glue ... just never developed a taste for them ... but hey if we all liked the same thing there would be no variety in the world right? After all I make the best Portuguese Octopus stew you ever tasted, some of my friends just can't get past the tenticles LOL ...

Paul.
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Octopus stew

Postby fitz » Fri Feb 07, 2003 2:41 am

Never tried octopus, but I tried calimarie(spelling?)
I didn't care for the squid too much. It tasted more fishy than fish. If you know what I mean. I do not like wheat beer:becuase to me, they taste sour. Eric, aka Mesa already had this discussion about sour vs not sour, but that is what I taste. I'm not big on fruit beers or fambroise either. I would just rather have a beer.
Barley hops water, and yeast.
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vicarious thrills?

Postby Gravity Thrills » Fri Feb 07, 2003 10:55 am

Well I just kegged and carb'd an APA this morning - I conveniently took a sick day from work because I, too, was sick of commercial beer and needed some draft homegrown. It's about the least green of any green beers I have prematurely enjoyed, so I'm thinking it'll come onto its own in a week or so. I hope it lasts that long, because I hate to share beer before its time :-)
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Postby BurninBrewer » Wed Aug 06, 2008 4:01 pm

Kegged an IPA about 5 days ago that was a close facsimile to the Sierra Nevada Anniversary Ale(same ingredients, close original and final gravities). Waiting another 3-5 days to really enoy it but did a taster last night and it was very good.

About to get the ingredients to attempt a Mac & Jacks clone based on the BYO recipe and then in early sept I will do a SN Celebration clone for winter.
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Whacha Brewin

Postby slimsparty » Thu Oct 16, 2008 2:33 pm

I am still fledgling. I have my first original recipee IPA in primary right now.

I know IPA is cliche' but I haven't made IPA in months, and I figured I know enough about how I want it to taste to tweak the recipee going forward. Besides, does anyone REALLY not like a balanced, but slightly hoppy IPA?

I did use the online tools here for a little guidance on how much to of each grain to put in.

For the record, I'm a minimasher who's only adjuncts are irish moss for clarity and LME/DME, Otherwise I try to keep it Rienhietsgebot.[/i]
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