Pages: 1 2 3 4 5 6 7 [8] 9 :: one page |
|
Author |
Thread Statistics | Show CCP posts - 68 post(s) |
|
CCP Goliath
C C P C C P Alliance
2381
|
Posted - 2014.09.06 09:01:00 -
[211] - Quote
So last night we really got into my cider and Sledgehammer's first effort at a lager (which is SUPERB). Mainly making this post to prompt Sledgehammer to write about his lager, and also to see if I can get any sympathy because my head is pounding CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
|
Herzog Wolfhammer
Sigma Special Tactics Group
5395
|
Posted - 2014.09.06 17:46:00 -
[212] - Quote
CCP Goliath wrote:So last night we really got into my cider and Sledgehammer's first effort at a lager (which is SUPERB). Mainly making this post to prompt Sledgehammer to write about his lager, and also to see if I can get any sympathy because my head is pounding
Sledgehammer, pounding.... I think there's a name for this lager brewing... Bring back DEEEEP Space! |
Derrick Miles
EVENumbers
5835
|
Posted - 2014.09.06 18:44:00 -
[213] - Quote
CCP Goliath wrote:So last night we really got into my cider and Sledgehammer's first effort at a lager (which is SUPERB). Mainly making this post to prompt Sledgehammer to write about his lager, and also to see if I can get any sympathy because my head is pounding I can absolutely commiserate with the head-pounding, you have my sincere sympathies. The price paid for enjoying the good stuff. |
|
CCP Sledgehammer
C C P C C P Alliance
282
|
Posted - 2014.09.06 20:43:00 -
[214] - Quote
Oh man. So drunk. Sign of a drinkable beer. Yeah, for my first attempt at a lager it came out far better than I'd imagined. CCP Anitquarian exclaimed "You've made a beer! A genuine, beer flavoured beer!" Used WLP 810 - San Francisco Lager yeast by WhiteLabs. Has an excellent caramel nose to it and no popcorn notes at all. Here's the recipe:
Recipe Specifications
Boil Size: 23.72 l Post Boil Volume: 21.67 l Batch Size (fermenter): 18.00 l Bottling Volume: 16.49 l Estimated OG: 1.056 SG Estimated Color: 22.3 EBC Estimated IBU: 38.6 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 83.4 % Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU 3.50 kg Pale Malt (Weyermann) (6.5 EBC) Grain 1 77.8 % 0.70 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2 15.6 % 0.30 kg Acidulated (Weyermann) (3.5 EBC) Grain 3 6.7 % 15.00 g Chinook [13.00 %] - Boil 60.0 min Hop 4 23.9 IBUs 10.00 g Chinook [13.00 %] - Boil 30.0 min Hop 5 12.2 IBUs 10.00 g Cascade [5.50 %] - Boil 10.0 min Hop 6 2.4 IBUs 10.00 g Cascade [5.50 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs 1.0 pkg San Francisco Lager (White Labs #WLP810) Yeast 8 -
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
|
Herzog Wolfhammer
Sigma Special Tactics Group
5405
|
Posted - 2014.09.07 20:32:00 -
[215] - Quote
CCP Sledgehammer wrote:Oh man. So drunk. Sign of a drinkable beer. Yeah, for my first attempt at a lager it came out far better than I'd imagined. CCP Anitquarian exclaimed "You've made a beer! A genuine, beer flavoured beer!" Used WLP 810 - San Francisco Lager yeast by WhiteLabs. Has an excellent caramel nose to it and no popcorn notes at all. Here's the recipe:
Recipe Specifications
Boil Size: 23.72 l Post Boil Volume: 21.67 l Batch Size (fermenter): 18.00 l Bottling Volume: 16.49 l Estimated OG: 1.056 SG Estimated Color: 22.3 EBC Estimated IBU: 38.6 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 83.4 % Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU 3.50 kg Pale Malt (Weyermann) (6.5 EBC) Grain 1 77.8 % 0.70 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2 15.6 % 0.30 kg Acidulated (Weyermann) (3.5 EBC) Grain 3 6.7 % 15.00 g Chinook [13.00 %] - Boil 60.0 min Hop 4 23.9 IBUs 10.00 g Chinook [13.00 %] - Boil 30.0 min Hop 5 12.2 IBUs 10.00 g Cascade [5.50 %] - Boil 10.0 min Hop 6 2.4 IBUs 10.00 g Cascade [5.50 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs 1.0 pkg San Francisco Lager (White Labs #WLP810) Yeast 8 -
Ah that moment cracking open the first bottle and wondering if all went well or if you're stuck with a few dozen bottles of liquid ass.
Glad it went well for you and thanks for sharing that.
I be heading to the brew store today for "Project Pumpkin". Bring back DEEEEP Space! |
CyBorn
Chevauchee Sojourn
6
|
Posted - 2014.09.07 22:24:00 -
[216] - Quote
Greg Valanti wrote:Highly advise anyone in the NJ/NY/PA area of the US to check out anything by Carton Brewing if the opportunity presents itself.
I'm in NYC, why the recommendation?? |
CyBorn
Chevauchee Sojourn
6
|
Posted - 2014.09.07 22:26:00 -
[217] - Quote
Pumpkin Ale brew day is tomorrow all! I will let you know how she goes. I'm using organic caned pumpkin, real ones aren't in season just yet, but its still all natural. |
Ima Wreckyou
The Conference Elite CODE.
218
|
Posted - 2014.09.08 23:29:00 -
[218] - Quote
Zwickelbier best beer.
Also some random observation. Only the first 4-6 beers have to be of high quality, after that it does not really matter anymore and you can as well drink the cheap stuff the Code ALWAYS wins |
Herzog Wolfhammer
Sigma Special Tactics Group
5458
|
Posted - 2014.09.17 08:31:00 -
[219] - Quote
CyBorn wrote:Pumpkin Ale brew day is tomorrow all! I will let you know how she goes. I'm using organic caned pumpkin, real ones aren't in season just yet, but its still all natural.
Couple of days ago I managed to find some pie pumpkins, earliest I ever seen them though Washington has had a specially warm summer. When I raised pumpkins I remember them not being ready so early in September but there's a lot of micro climates around here.
Now I have everything I need.... Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5486
|
Posted - 2014.09.23 16:45:00 -
[220] - Quote
Black Pumpkin brew engaged. Thanks for the advice.
We have fermentation.... All other signs nominal.
Bring back DEEEEP Space! |
|
Deck Cadelanne
Exigent Circumstances CAStabouts
35
|
Posted - 2014.09.23 17:29:00 -
[221] - Quote
I am considering trying home brewing. It's something my dad used to do and I've always wanted to give it a go.
I'd like to try and make a porter.
While I am researching recipes, would anyone strongly recommend one? |
Deck Cadelanne
Exigent Circumstances CAStabouts
67
|
Posted - 2014.09.23 17:29:42 -
[222] - Quote
I am considering trying home brewing. It's something my dad used to do and I've always wanted to give it a go.
I'd like to try and make a porter.
While I am researching recipes, would anyone strongly recommend one?
"When the going gets weird, the weird turn professional."
- Hunter S. Thompson
|
Herzog Wolfhammer
Sigma Special Tactics Group
5486
|
Posted - 2014.09.24 04:39:00 -
[223] - Quote
Deck Cadelanne wrote:I am considering trying home brewing. It's something my dad used to do and I've always wanted to give it a go.
I'd like to try and make a porter.
While I am researching recipes, would anyone strongly recommend one?
Get this book. This is the book. There is no other book to start with. This is the book to start with.
(it has recipes too) Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.09.24 04:39:39 -
[224] - Quote
Deck Cadelanne wrote:I am considering trying home brewing. It's something my dad used to do and I've always wanted to give it a go.
I'd like to try and make a porter.
While I am researching recipes, would anyone strongly recommend one?
Get this book. This is the book. There is no other book to start with. This is the book to start with.
(it has recipes too)
Bring back DEEEEP Space!
|
Herzog Wolfhammer
Sigma Special Tactics Group
5490
|
Posted - 2014.09.28 05:17:00 -
[225] - Quote
I have acquired a 6 pack of this.
And indeed it does taste like a slice of pumpkin pie fell into the fermenter.
Remarkable about this (and who knows where the idea comes from) is that is has maple syrup.
My pumpkin brew meanwhile is doing OK but it's showing a need for a higher fermentation temp. Odd. Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.09.28 05:17:03 -
[226] - Quote
I have acquired a 6 pack of this.
And indeed it does taste like a slice of pumpkin pie fell into the fermenter.
Remarkable about this (and who knows where the idea comes from) is that is has maple syrup.
My pumpkin brew meanwhile is doing OK but it's showing a need for a higher fermentation temp. Odd.
Bring back DEEEEP Space!
|
|
CCP Sledgehammer
C C P C C P Alliance
293
|
Posted - 2014.09.29 10:54:00 -
[227] - Quote
Herzog Wolfhammer wrote:I have acquired a 6 pack of this. And indeed it does taste like a slice of pumpkin pie fell into the fermenter. Remarkable about this (and who knows where the idea comes from) is that is has maple syrup. My pumpkin brew meanwhile is doing OK but it's showing a need for a higher fermentation temp. Odd.
What did you pitch with? Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
|
|
CCP Sledgehammer
C C P C C P Alliance
310
|
Posted - 2014.09.29 10:54:41 -
[228] - Quote
Herzog Wolfhammer wrote:I have acquired a 6 pack of this. And indeed it does taste like a slice of pumpkin pie fell into the fermenter. Remarkable about this (and who knows where the idea comes from) is that is has maple syrup. My pumpkin brew meanwhile is doing OK but it's showing a need for a higher fermentation temp. Odd.
What did you pitch with?
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda
|
|
Herzog Wolfhammer
Sigma Special Tactics Group
5499
|
Posted - 2014.09.30 19:04:00 -
[229] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:I have acquired a 6 pack of this. And indeed it does taste like a slice of pumpkin pie fell into the fermenter. Remarkable about this (and who knows where the idea comes from) is that is has maple syrup. My pumpkin brew meanwhile is doing OK but it's showing a need for a higher fermentation temp. Odd. What did you pitch with?
I used "Wyeast American Ale Yeast", the sort that comes in a packet-within-a-packet, yeast and activator. Smack the packet and wait a couple hours for it to puff up, that sort of thing. Been using that type most of the time for 4 years.
If I take the temp up to around 78 degrees it ferments nicely, but seems to go dormant at 65 where dark beer is usually recommended to ferment at. I kept it at 78 degrees most of the week after the fermentation seemed to prematurely slow down. I usually get a gallon of blowoff but not this time.
Possibly a heavy amount of particles from the pumpkin meat could have caused strange pH issues (my theory) or not enough amylase (second guess). I'll try a different yeast next time. So far it's got a wonderful smell to it and it gets racked today.
Last time something like this happened a brew had to stay in the secondary for 2 months before being bottled (lest we have gushers or exploding bottles) but the brew itself turned out epic.
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.09.30 19:04:50 -
[230] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:I have acquired a 6 pack of this. And indeed it does taste like a slice of pumpkin pie fell into the fermenter. Remarkable about this (and who knows where the idea comes from) is that is has maple syrup. My pumpkin brew meanwhile is doing OK but it's showing a need for a higher fermentation temp. Odd. What did you pitch with?
I used "Wyeast American Ale Yeast", the sort that comes in a packet-within-a-packet, yeast and activator. Smack the packet and wait a couple hours for it to puff up, that sort of thing. Been using that type most of the time for 4 years.
If I take the temp up to around 78 degrees it ferments nicely, but seems to go dormant at 65 where dark beer is usually recommended to ferment at. I kept it at 78 degrees most of the week after the fermentation seemed to prematurely slow down. I usually get a gallon of blowoff but not this time.
Possibly a heavy amount of particles from the pumpkin meat could have caused strange pH issues (my theory) or not enough amylase (second guess). I'll try a different yeast next time. So far it's got a wonderful smell to it and it gets racked today.
Last time something like this happened a brew had to stay in the secondary for 2 months before being bottled (lest we have gushers or exploding bottles) but the brew itself turned out epic.
Bring back DEEEEP Space!
|
|
vynok
Sub Par. Gentlemen's.Club
12
|
Posted - 2014.10.01 18:14:00 -
[231] - Quote
Herzog Wolfhammer wrote:Black Pumpkin brew engaged. Thanks for the advice.
We have fermentation.... All other signs nominal.
how did it look?
As far as sluggish fermentations go, wyeast is notorious for being a pita. They don't usaully have a high enough cell count when they start out so most of the time I have my customers (former customers now I closed down the supply shop now I am going pro :D) do a starter. I have found for the best results go with this for american or this for english. Those 2 have an 11 million cells compared to the 8 million(iirc) of white labs and wyeast and they are the identical strain. I have friends that are pro brewers and this is all they run in their breweries (with the exception of a few special brews.)
The us-05 and s-04 ferment super fast (primary usually done in 3-4 days), lower temps (around 68-70F is where i run them) and you can pitch them without a starter as high as 1.060 (I have even gone clear up to 1.075 with good wort aeration). But really the trick to good strong fermentation is proper yeast pitching rate (here's a good calc), temp and of course wort aeration.
Since I am in the process of moving I have to live vicariously through you guys. I haven't been able to brew since march.
Herzog I heard you mention you live in washington. Where abouts? We are fixing to leave alaska in the next 2 weeks and are looking to land in the spokane area is why i ask. |
vynok
Sub Par.
15
|
Posted - 2014.10.01 18:14:26 -
[232] - Quote
Herzog Wolfhammer wrote:Black Pumpkin brew engaged. Thanks for the advice.
We have fermentation.... All other signs nominal.
how did it look?
As far as sluggish fermentations go, wyeast is notorious for being a pita. They don't usaully have a high enough cell count when they start out so most of the time I have my customers (former customers now I closed down the supply shop now I am going pro :D) do a starter. I have found for the best results go with this for american or this for english. Those 2 have an 11 million cells compared to the 8 million(iirc) of white labs and wyeast and they are the identical strain. I have friends that are pro brewers and this is all they run in their breweries (with the exception of a few special brews.)
The us-05 and s-04 ferment super fast (primary usually done in 3-4 days), lower temps (around 68-70F is where i run them) and you can pitch them without a starter as high as 1.060 (I have even gone clear up to 1.075 with good wort aeration). But really the trick to good strong fermentation is proper yeast pitching rate (here's a good calc), temp and of course wort aeration.
Since I am in the process of moving I have to live vicariously through you guys. I haven't been able to brew since march.
Herzog I heard you mention you live in washington. Where abouts? We are fixing to leave alaska in the next 2 weeks and are looking to land in the spokane area is why i ask. |
Herzog Wolfhammer
Sigma Special Tactics Group
5508
|
Posted - 2014.10.02 00:56:00 -
[233] - Quote
vynok wrote:Herzog Wolfhammer wrote:Black Pumpkin brew engaged. Thanks for the advice.
We have fermentation.... All other signs nominal.
how did it look? As far as sluggish fermentations go, wyeast is notorious for being a pita. They don't usaully have a high enough cell count when they start out so most of the time I have my customers (former customers now I closed down the supply shop now I am going pro :D) do a starter. I have found for the best results go with this for american or this for english. Those 2 have an 11 million cells compared to the 8 million(iirc) of white labs and wyeast and they are the identical strain. I have friends that are pro brewers and this is all they run in their breweries (with the exception of a few special brews.) The us-05 and s-04 ferment super fast (primary usually done in 3-4 days), lower temps (around 68-70F is where i run them) and you can pitch them without a starter as high as 1.060 (I have even gone clear up to 1.075 with good wort aeration). But really the trick to good strong fermentation is proper yeast pitching rate ( here's a good calc), temp and of course wort aeration. Since I am in the process of moving I have to live vicariously through you guys. I haven't been able to brew since march. Herzog I heard you mention you live in washington. Where abouts? We are fixing to leave alaska in the next 2 weeks and are looking to land in the spokane area is why i ask.
The beer looks great at the moment. Nice and dark. Thanks for the yeast advice. I will add this to the notes I have for the brew itself.
You will be on the opposite end of the state, across the Mountains. Last time I tried to go to Spokane, I got stuck and the mountains and attacked by wolves and bears.
And that's how I lost a testicle.
(OK it's my goal this month to end every "bad story" with a comment relating to how it cost a ball)
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.10.02 00:56:57 -
[234] - Quote
vynok wrote:Herzog Wolfhammer wrote:Black Pumpkin brew engaged. Thanks for the advice.
We have fermentation.... All other signs nominal.
how did it look? As far as sluggish fermentations go, wyeast is notorious for being a pita. They don't usaully have a high enough cell count when they start out so most of the time I have my customers (former customers now I closed down the supply shop now I am going pro :D) do a starter. I have found for the best results go with this for american or this for english. Those 2 have an 11 million cells compared to the 8 million(iirc) of white labs and wyeast and they are the identical strain. I have friends that are pro brewers and this is all they run in their breweries (with the exception of a few special brews.) The us-05 and s-04 ferment super fast (primary usually done in 3-4 days), lower temps (around 68-70F is where i run them) and you can pitch them without a starter as high as 1.060 (I have even gone clear up to 1.075 with good wort aeration). But really the trick to good strong fermentation is proper yeast pitching rate ( here's a good calc), temp and of course wort aeration. Since I am in the process of moving I have to live vicariously through you guys. I haven't been able to brew since march. Herzog I heard you mention you live in washington. Where abouts? We are fixing to leave alaska in the next 2 weeks and are looking to land in the spokane area is why i ask.
The beer looks great at the moment. Nice and dark. Thanks for the yeast advice. I will add this to the notes I have for the brew itself.
You will be on the opposite end of the state, across the Mountains. Last time I tried to go to Spokane, I got stuck and the mountains and attacked by wolves and bears.
And that's how I lost a testicle.
(OK it's my goal this month to end every "bad story" with a comment relating to how it cost a ball)
Bring back DEEEEP Space!
|
Remiel Pollard
Shock Treatment Ministries
5678
|
Posted - 2014.10.03 09:43:00 -
[235] - Quote
I am into pretty much anything Australia, except for XXXX, VB, and Fosters. Fosters isn't really Australian though, it's just the stuff that doesn't make it through QA so we export it. GÇ£Some capsuleers claim that ECM is 'dishonorable' and 'unfair'. Jam those ones first, and kill them last.GÇ¥ - Jirai 'Fatal' Laitanen, Pithum Nullifier Training Manual c. YC104 |
Remiel Pollard
Layman's Terms. Don't Tell Me The Odds
5809
|
Posted - 2014.10.03 09:43:47 -
[236] - Quote
I am into pretty much anything Australia, except for XXXX, VB, and Fosters. Fosters isn't really Australian though, it's just the stuff that doesn't make it through QA so we export it.
GÇ£Some capsuleers claim that ECM is 'dishonorable' and 'unfair'.
Jam those ones first, and kill them last.GÇ¥
- Jirai 'Fatal' Laitanen, Pithum Nullifier Training Manual c. YC104
|
|
CCP Goliath
C C P C C P Alliance
2457
|
Posted - 2014.10.03 14:01:00 -
[237] - Quote
Remiel Pollard wrote:I am into pretty much anything Australia, except for XXXX, VB, and Fosters. Fosters isn't really Australian though, it's just the stuff that doesn't make it through QA so we export it.
I didn't know there were Australian beers apart from those beers...
CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
|
|
CCP Goliath
C C P C C P Alliance
2572
|
Posted - 2014.10.03 14:01:41 -
[238] - Quote
Remiel Pollard wrote:I am into pretty much anything Australia, except for XXXX, VB, and Fosters. Fosters isn't really Australian though, it's just the stuff that doesn't make it through QA so we export it.
I didn't know there were Australian beers apart from those beers...
CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath
|
|
Remiel Pollard
Shock Treatment Ministries
5685
|
Posted - 2014.10.03 17:14:00 -
[239] - Quote
CCP Goliath wrote:Remiel Pollard wrote:I am into pretty much anything Australia, except for XXXX, VB, and Fosters. Fosters isn't really Australian though, it's just the stuff that doesn't make it through QA so we export it. I didn't know there were Australian beers apart from those beers...
Carlton (any) and Crown Lager are two of my favourites, Tooheys as well. Bluetongue is a lesser-known Tasmanian beer that's quite nice. When I was working as a chef at one particular restaurant, I used to crack one open about an hour before the store locked its doors and then chill with the store's owner while my apprentice did all the cleaning GÇ£Some capsuleers claim that ECM is 'dishonorable' and 'unfair'. Jam those ones first, and kill them last.GÇ¥ - Jirai 'Fatal' Laitanen, Pithum Nullifier Training Manual c. YC104 |
Remiel Pollard
Layman's Terms. Don't Tell Me The Odds
5809
|
Posted - 2014.10.03 17:14:17 -
[240] - Quote
CCP Goliath wrote:Remiel Pollard wrote:I am into pretty much anything Australia, except for XXXX, VB, and Fosters. Fosters isn't really Australian though, it's just the stuff that doesn't make it through QA so we export it. I didn't know there were Australian beers apart from those beers...
Carlton (any) and Crown Lager are two of my favourites, Tooheys as well. Bluetongue is a lesser-known Tasmanian beer that's quite nice. When I was working as a chef at one particular restaurant, I used to crack one open about an hour before the store locked its doors and then chill with the store's owner while my apprentice did all the cleaning
GÇ£Some capsuleers claim that ECM is 'dishonorable' and 'unfair'.
Jam those ones first, and kill them last.GÇ¥
- Jirai 'Fatal' Laitanen, Pithum Nullifier Training Manual c. YC104
|
|
|
|
|
Pages: 1 2 3 4 5 6 7 [8] 9 :: one page |
First page | Previous page | Next page | Last page |