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Thread Statistics | Show CCP posts - 68 post(s) |
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CCP Sledgehammer
C C P C C P Alliance
20
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Posted - 2013.11.27 14:53:00 -
[1] - Quote
Hello fellow denizens of New Eden!
I have a confession to make.... I am truly in love with beer. I consume, I brew and I theorize about it. Seldom a moment passes without the thought of a nice hoppy draught, so I thought I would take this opportunity to open up a poll to my fellows whose pods are packed with pilsner, stuffed with stout or filled with fruity lambics.
What's your favourite beer (style or specific brew) to consume whilst traversing the systems of New Eden?
To kick things off, I really enjoy Sierra Nevada's Rye PA and I cannot emphasize how much I look forwards to a nice pint of Williams Brothers Joker IPA whenever I am back in Scotland. The first beer that I can recall genuinely enjoying was a Red Kite Ale made by the Black Isle Brewery (not too far from my home).
I'd love to hear from any homebrewers in the EVE community that have awesome recipes to share and beer drinkers that have a tipple to recommend!
Get drunk!!!!!! |
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Khergit Deserters
Crom's Angels
1940
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Posted - 2013.11.27 14:59:00 -
[2] - Quote
Salute OP! You are obviously a man of distinguished taste and style.
Avery India Pale Ale Sierra Nevada Harp Lager Guinness Stout Harp and Guiness (Black and Tan) |
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CCP Lebowski
C C P C C P Alliance
33
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Posted - 2013.11.27 15:35:00 -
[3] - Quote
Mmm sweet glorious beer :)
I think if I had to choose one style of beer its got to be a nice red ale. Since I've been in Reykjavik my favourite has been M+¦ri. In fact, in general Iceland is a great country for beers of all styles! CCP Lebowski | EVE Quality Assurance | Team Five-0 |
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CCP Sledgehammer
C C P C C P Alliance
21
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Posted - 2013.11.27 15:39:00 -
[4] - Quote
CCP Lebowski wrote:Mmm sweet glorious beer :)
I think if I had to choose one style of beer its got to be a nice red ale. Since I've been in Reykjavik my favourite has been M+¦ri. In fact, in general Iceland is a great country for beers of all styles!
:D EDIT: Micro is a great country (bar) for beers of all styles! |
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Ila Gant
Hedion University Amarr Empire
327
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Posted - 2013.11.27 15:52:00 -
[5] - Quote
Samuel Adams Octoberfest or Boston Lager. But single malts are more my thing. |
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CCP Sledgehammer
C C P C C P Alliance
21
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Posted - 2013.11.27 15:57:00 -
[6] - Quote
Ila Gant wrote:Samuel Adams Octoberfest or Boston Lager. But single malts are more my thing.
Single malts eh? Go on then... I believe CCP Antiquarian would love to hear about that! Good shout on the Boston Lager. I get criticised for it but it's a fine brew. |
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CCP Sledgehammer
C C P C C P Alliance
21
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Posted - 2013.11.27 15:58:00 -
[7] - Quote
Khergit Deserters wrote:Salute OP! You are obviously a man of distinguished taste and style.
Avery India Pale Ale Sierra Nevada Harp Lager Guinness Stout Harp and Guiness (Black and Tan)
When you say Harp and Guinness, are you mixing them together?!
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CCP Lebowski
C C P C C P Alliance
33
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Posted - 2013.11.27 16:00:00 -
[8] - Quote
CCP Sledgehammer wrote::D EDIT: Micro is a great country (bar) for beers of all styles! Ok, you raise a fair point
CCP Lebowski | EVE Quality Assurance | Team Five-0 |
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Random McNally
Red Federation RvB - RED Federation
41511
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Posted - 2013.11.27 16:08:00 -
[9] - Quote
Outside of micro brews, commercial beer in the US pretty much sucks. There are a couple that I like.
Leinenkugels (original, red and big butt) Phat Tire
Otherwise, I'm a red ale fan as well. When I can afford it, I do single malts, also! Red Fed Grunt.-á Co-Host of the High Drag Podcast. http://highdrag.wordpress.com/ Check out the space music at http://minddivided.com |
Ila Gant
Hedion University Amarr Empire
328
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Posted - 2013.11.27 16:21:00 -
[10] - Quote
CCP Sledgehammer wrote:Ila Gant wrote:Samuel Adams Octoberfest or Boston Lager. But single malts are more my thing. Single malts eh? Go on then... I believe CCP Antiquarian would love to hear about that! Good shout on the Boston Lager. I get criticised for it but it's a fine brew. How about we start with Glenmorangie 10yo (Original), Macallan 15yo, and Laphroaig 18yo? |
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Khergit Deserters
Crom's Angels
1942
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Posted - 2013.11.27 16:23:00 -
[11] - Quote
CCP Sledgehammer wrote:Khergit Deserters wrote:Salute OP! You are obviously a man of distinguished taste and style.
Avery India Pale Ale Sierra Nevada Harp Lager Guinness Stout Harp and Guiness (Black and Tan) When you say Harp and Guinness, are you mixing them together?! Yes, like this. But to be honest, I don't really have black and tans while playing EVE. I have those at the Irish pubs here in New York. |
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CCP Sledgehammer
C C P C C P Alliance
21
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Posted - 2013.11.27 16:54:00 -
[12] - Quote
Khergit Deserters wrote:Yes, like this. But to be honest, I don't really have black and tans while playing EVE. I have those at the Irish pubs here in New York. Agreed on the Samuel Adams Boston Lager. To me, it's as good as any micro-brew.
Ah! I drank a similarly constructed drink called a Vodka Floater (may be Highland vernacular only) in my earlier years. Substitute the tan for concentrated fruit juice and the black for vodka and you get the idea. Certainly gets you there
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Annette Aumer
Blackstar Privateer Consortium Enigma Project
13
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Posted - 2013.11.27 17:17:00 -
[13] - Quote
I prefer Mild's and Bitters but have been known to go for the occasional stout.
I have a local brewery around here that does some amazing tasty beers.
My true hearts lies in belgium though. I have a local "Dive" bar that serves beer from around the world and whenever I'm travelling in Europe I'm always going for the "proper" beer.
I'm mostly drinking things like Kwak, or St bernardus, La trappe etc. Blondes or Browns(preffered) I drink them all. Try everything once!
they even do some really nice German Lagers like Kaltenberb and Bittburger.
If I'm in one of those ****** english pubs that doesn't have a good selection I'll drink something like Marstons Bitter or Guiness. |
Annette Aumer
Blackstar Privateer Consortium Enigma Project
13
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Posted - 2013.11.27 17:18:00 -
[14] - Quote
CCP Sledgehammer wrote:I have a confession to make.... I am truly in love with beer. I consume, I brew and I theorize about it.
I'd also love to know some more about how easy and cost effective it is to set up your own microbrew. This interests me greatly! |
Black Panpher
Ganja Inc
408
|
Posted - 2013.11.27 19:33:00 -
[15] - Quote
Ice cold Budvar please! |
Zimmy Zeta
Dreddit Test Alliance Please Ignore
38037
|
Posted - 2013.11.27 19:37:00 -
[16] - Quote
I like cheap beer. Bonus points if it's cold. I'm just going to walk the Earth. You know, like Caine in Kung Fu: walk from place to place, meet people, get into adventures and die of autoerotic asphyxation in a sleazy Thai hotel room. |
Tollen Gallen
Xionworld
3665
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Posted - 2013.11.27 20:06:00 -
[17] - Quote
Got lovely 15 yro Dalwhinnie im looking forward to.
I like Single Malt. Zimmy Zeta -I f*cking love martinis.the original ones, with gin, not that vodka martini crap. |
Bischopt
Arbitrary Repossession
390
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Posted - 2013.11.27 20:22:00 -
[18] - Quote
I like you.
My favorite beer? I like them all really. You should never stick with one type of beer. Right now I'm drinking a Boddington's Pub Ale which is nice. Has a nice creamy head and a soft taste.
Stouts have a special place in my heart but I enjoy everything pretty equally.
I should give a special mention to Malmg+Ñrd and their products. There's the blond ale and the spelt beer. They're a bit of a delicacy (for me at least).
Brewing my own beer is something I'd love to do. I just never got started. And I don't really have the room for it... :( Might try it with my brother one day since he's also interested in that sort of things. |
Nicen Jehr
Brave Newbies Inc. Brave Collective
287
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Posted - 2013.11.27 21:32:00 -
[19] - Quote
cans or bottles of yuengling for day to day fleet ops a growler of Rhino Chaser Pils by Lost Rhino, during Brave Newbies Council of Newbie Management meetings Little Things to improve GëíGïüGëí-á| My Little Things posts |
James Amril-Kesh
4S Corporation Goonswarm Federation
6478
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Posted - 2013.11.27 21:38:00 -
[20] - Quote
Stone Ruination IPA, when I'm feeling bitter. Or in the mood for something bitter. EVE Online - An Unstable Game |
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Slade Trillgon
Brutor Tribe Minmatar Republic
1045
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Posted - 2013.11.27 21:44:00 -
[21] - Quote
When I go to the dingy clubs for metal shows nothing beats double fisting the gold ole PBR
If I am relaxing most anything by Sierra Nevada, Stella, Red Stripe....tbh I will drink most any ale (preferrable a very hoopy pale), pilsner, Hefeweizen... If I ever enter an ethnic restaurant I will get some beer of the mother nation.
Too many micro brews to list. I have had some interesting fruit brewed beers recently and I am really liking those. I can not remember the brewery at this point so I will come back later for that.
I steer clear of stouts tbh. and nothing ever by Samuel Adams. That Brewery is the most over rated one I know of...imho. |
Ila Gant
Hedion University Amarr Empire
329
|
Posted - 2013.11.27 22:06:00 -
[22] - Quote
Slade Trillgon wrote:When I go to the dingy clubs for metal shows nothing beats double fisting the gold ole PBRIf I am relaxing most anything by Sierra Nevada, Stella, Red Stripe....tbh I will drink most any ale (preferrable a very hoopy pale), pilsner, Hefeweizen... If I ever enter an ethnic restaurant I will get some beer of the mother nation. Too many micro brews to list. I have had some interesting fruit brewed beers recently and I am really liking those. I can not remember the brewery at this point so I will come back later for that. I steer clear of stouts tbh. and nothing ever by Samuel Adams. That Brewery is the most over rated one I know of...imho. In other words, you like beer-flavored water. Granted, Stella is very good beer-flavored water. |
Matokin Lemant
2182
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Posted - 2013.11.27 23:17:00 -
[23] - Quote
I like Blanche de Chambly (its a Canadian beer) I am not a heavy drinker so I only enjoy it on occasion |
Slade Trillgon
Brutor Tribe Minmatar Republic
1045
|
Posted - 2013.11.27 23:35:00 -
[24] - Quote
Ila Gant wrote:Slade Trillgon wrote:When I go to the dingy clubs for metal shows nothing beats double fisting the gold ole PBRIf I am relaxing most anything by Sierra Nevada, Stella, Red Stripe....tbh I will drink most any ale (preferrable a very hoopy pale), pilsner, Hefeweizen... If I ever enter an ethnic restaurant I will get some beer of the mother nation. Too many micro brews to list. I have had some interesting fruit brewed beers recently and I am really liking those. I can not remember the brewery at this point so I will come back later for that. I steer clear of stouts tbh. and nothing ever by Samuel Adams. That Brewery is the most over rated one I know of...imho. In other words, you like beer-flavored water. Granted, Stella is very good beer-flavored water.
I like alcohol. I have very few distastes. Not so well played insult by the way
Very few people I know that like stouts can tolerate an IPA, much less a strong one, so tossing around insults about someone's alcohol preferences reeks of pubescent chest puffing. Also, most of the micro brews I drink now, have alcohol contents over 10%, so hardly water.
P.S. You listed a single Sam Adams beer that you liked. I seriously question if you even have the authority to toss around a beer insult. I also prefer single malts as well. Also, Absinthe has recently found a very fond place in my pallet. |
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CCP Sledgehammer
C C P C C P Alliance
24
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Posted - 2013.11.28 00:15:00 -
[25] - Quote
Annette Aumer wrote:I'd also love to know some more about how easy and cost effective it is to set up your own microbrew. This interests me greatly!
I found that the best approach is baby steps. Start with the bare amount needed to brew: some hops, yeast, brewers malt extract and irish moss (carrageenan). Get a food grade 5 gallon (25-30l) bucket, enough pots (or one large pot) to boil that volume of liquid, a thermometer, a nylon mesh bag, a hydrometer (for measuring how potentially alcoholic your brew is), some cleaning agent like Oxyclean (or even bleach if you are thorough with rinsing) and some sanitizer (Starsan, it's amazing and turns into a yeast nutrient once it oxidizes). You'll also need some bottles/bottle caps/silicon tubing and a bottle capper.
This does sound like a lot, but asides from the ingredients/cleaners and bottle caps which need to be replenished, this is all you really need to get a hold on brewing and will be equipment that will serve you well for a good few years. It's really easy to get started using malt extracts, and is a very time-efficient way to brew. Perfect for a beginner! It feels like a pretty large investment to kick a hobby off, but when you are brewing batches that work out between 50p and -ú1 per pint you'll never regret it!
The next step after you have a hold on the whole process, from boiling to bottling (and then waiting!) would be to gradually upgrade your setup so that you can do partial-extract or all-grain brews.
Black Panpher wrote: Ice cold Budvar please! Nothing wrong with a cold, genuine Budvar!
Zimmy Zeta wrote:I like cheap beer. Bonus points if it's cold. Cool I like your style! If it's beer, I'm in!
Bischopt wrote: I should give a special mention to Malmg+Ñrd and their products. There's the blond ale and the spelt beer. They're a bit of a delicacy (for me at least). Haven't tried any from them yet, shall have to try and source some when I am back in the UK.
Nicen Jehr wrote:cans or bottles of yuengling for day to day fleet ops a growler of Rhino Chaser Pils by Lost Rhino, during Brave Newbies Council of Newbie Management meetings Not familiar with these although Lost Rhino rings a bell. I shall consult Antiquarian on yuengling, just checked their site, totally something I would be interested in (beer).
James Amril-Kesh wrote:Stone Ruination IPA, when I'm feeling bitter. Or in the mood for something bitter. Ah Stone! Big fan of these guys, had the Bastard, Ruination, Arrogant Bastard and Double Bastard. That last one was pretty pricey over the pond! -ú15 for a 750ml bottle if I remember rightly. Totally worth it.
Slade Trillgon wrote:When I go to the dingy clubs for metal shows nothing beats double fisting the gold ole PBRIf I am relaxing most anything by Sierra Nevada, Stella, Red Stripe....tbh I will drink most any ale (preferrable a very hoopy pale), pilsner, Hefeweizen... If I ever enter an ethnic restaurant I will get some beer of the mother nation. Sounds similar to my unashamed love for Tennents. Damn I miss it! Good call on the rest, I have enjoyed all of them immensely, even Stella (or Wifebeater as it was colloquially called in the UK).
Matokin Lemant wrote:I like Blanche de Chambly (its a Canadian beer) I am not a heavy drinker so I only enjoy it on occasion You enjoy it, and that's what counts
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Ila Gant
Hedion University Amarr Empire
330
|
Posted - 2013.11.28 04:06:00 -
[26] - Quote
Slade Trillgon wrote:Ila Gant wrote:Slade Trillgon wrote:When I go to the dingy clubs for metal shows nothing beats double fisting the gold ole PBRIf I am relaxing most anything by Sierra Nevada, Stella, Red Stripe....tbh I will drink most any ale (preferrable a very hoopy pale), pilsner, Hefeweizen... If I ever enter an ethnic restaurant I will get some beer of the mother nation. Too many micro brews to list. I have had some interesting fruit brewed beers recently and I am really liking those. I can not remember the brewery at this point so I will come back later for that. I steer clear of stouts tbh. and nothing ever by Samuel Adams. That Brewery is the most over rated one I know of...imho. In other words, you like beer-flavored water. Granted, Stella is very good beer-flavored water. I like alcohol. I have very few distastes. Not so well played insult by the way Very few people I know that like stouts can tolerate an IPA, much less a strong one, so tossing around insults about someone's alcohol preferences reeks of pubescent chest puffing. Also, most of the micro brews I drink now, have alcohol contents over 10%, so hardly water. P.S. You listed a single Sam Adams beer that you liked. I seriously question if you even have the authority to toss around a beer insult. I also prefer single malts as well. Also, Absinthe has recently found a very fond place in my pallet. Apologies. Was intended more along the lines of being a snob joke. It didn't work.
I'm not all that familiar with beer. I've had a few outstanding Belgian ales but I couldn't tell you what they were. I do like Stella Artois, but I tend to like the ones with a stronger flavor more. |
Commissar Kate
Team Evil
32196
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Posted - 2013.11.28 05:09:00 -
[27] - Quote
I've heard Bell's Hopslam Ale is good if you like extra hoppy beers, I'm not much of beer drinker so I can't tell you what I think, but I have been told it's one of the most requested craft brews in a liquor store that my family owns. Ohh Shiny |
BLACK-STAR
526
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Posted - 2013.11.28 08:46:00 -
[28] - Quote
Do you know what happens when you drink and keyboard? Terrible and regrettable stuff! |
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CCP Lebowski
C C P C C P Alliance
36
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Posted - 2013.11.28 09:22:00 -
[29] - Quote
BLACK-STAR wrote:Do you know what happens when you drink and keyboard? Terrible and regrettable stuff! Nonsense! It's fine as long as you have no more than very nearly 2 pints. Proof
CCP Lebowski | EVE Quality Assurance | Team Five-0 |
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Annette Aumer
Blackstar Privateers Disavowed.
15
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Posted - 2013.11.28 15:32:00 -
[30] - Quote
CCP Sledgehammer wrote:Annette Aumer wrote:I'd also love to know some more about how easy and cost effective it is to set up your own microbrew. This interests me greatly! I found that the best approach is baby steps. Start with the bare amount needed to brew: some hops, yeast, brewers malt extract and irish moss (carrageenan). Get a food grade 5 gallon (25-30l) bucket, enough pots (or one large pot) to boil that volume of liquid, a thermometer, a nylon mesh bag, a hydrometer (for measuring how potentially alcoholic your brew is), some cleaning agent like Oxyclean (or even bleach if you are thorough with rinsing) and some sanitizer (Starsan, it's amazing and turns into a yeast nutrient once it oxidizes). You'll also need some bottles/bottle caps/silicon tubing and a bottle capper. This does sound like a lot, but asides from the ingredients/cleaners and bottle caps which need to be replenished, this is all you really need to get a hold on brewing and will be equipment that will serve you well for a good few years. It's really easy to get started using malt extracts, and is a very time-efficient way to brew. Perfect for a beginner! It feels like a pretty large investment to kick a hobby off, but when you are brewing batches that work out between 50p and -ú1 per pint you'll never regret it! The next step after you have a hold on the whole process, from boiling to bottling (and then waiting!) would be to gradually upgrade your setup so that you can do partial-extract or all-grain brews.
Excellent mini writeup thankyou!
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Erica Dusette
Nighthawk Exploration
1482
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Posted - 2013.11.28 20:25:00 -
[31] - Quote
Little Creatures pale ale.
Cascade draught in a pinch. Major (Ret.) Caldary Naval Militia | Morale Officer (Pinup model) CEO Nighthawk Exploration | Just an innocent explorer passing through-á pâä OOPE Pinup Calender applications |
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CCP Aporia
C C P C C P Alliance
113
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Posted - 2013.11.29 13:14:00 -
[32] - Quote
The best way to learn about brewing beer, in my opinion, is getting a copy of the infamous "How to Brew" book. It's also available online, for free, at http://www.howtobrew.com/. That 's how I learned brewing anyway.
On top of that there is an excellent open-source software available that helps you keep track of your recipes and adjust calculations if required: http://www.brewtarget.org/
Happy homebrewing! Senior Programmer Team Special Circumstances Friend of Walking Avatars |
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Graygor
1kB Realty 1kB Galactic
87981
|
Posted - 2013.11.29 13:30:00 -
[33] - Quote
Cobra beer. The best Indian beer there is.
http://www.cobrabeer.com/ "I think you should buy a new Mayan calendar. Mine has muscle cars on it." --áKenneth O'Hara
"I dont think that can happen, you can see Gray has his invuln field on in his portrait." - Commisar Kate |
Sonkut
Aperture Harmonics No Holes Barred
9
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Posted - 2013.11.29 13:45:00 -
[34] - Quote
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! |
Urielus Dimaloun
Royal Amarr Institute Amarr Empire
0
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Posted - 2013.11.29 14:01:00 -
[35] - Quote
Fav beer? Mine ;) With my friend we're making own bear, about Xmas should be ~30 bottles of pure gold.
As of "market" beers I prefer dark beers: Guinness, Fortuna Czarna (my fav polish dark beer). Also Ciechan Miodowy is good (light, honey flavored beer). But mostly I'm choosing Special (light beer, aka Czarna Szmata - Black B*tch) - it got awful, but strangely appealing taste (*magic*).
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Weasel Leblanc
Center for Advanced Studies Gallente Federation
26
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Posted - 2013.11.29 15:11:00 -
[36] - Quote
If you can get Rogue products where you are, they make a fairly excellent mocha porter. Well, assuming you like porter. |
Dirk Morbho
Mindstar Technology Nulli Secunda
15
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Posted - 2013.11.29 16:47:00 -
[37] - Quote
Sam Adams Summer Ale Newcastle Brown Black & Tan as mentioned earlier Irish Reds Mexican Cerveza's
I also just began the homebrew adventure (as noted in my other thread). Delicious Beer Ahoy Maties!
cheers
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Slade Trillgon
Brutor Tribe Minmatar Republic
1051
|
Posted - 2013.11.29 17:46:00 -
[38] - Quote
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. |
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CCP Aporia
C C P C C P Alliance
114
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Posted - 2013.11.29 18:39:00 -
[39] - Quote
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? Senior Programmer Team Special Circumstances Friend of Walking Avatars |
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Slade Trillgon
Brutor Tribe Minmatar Republic
1052
|
Posted - 2013.11.29 22:26:00 -
[40] - Quote
CCP Aporia wrote:
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 don't know...maybe it has to do with wanting to taste other flavors from styles of alcohol that significantly pre date hops usage.
EDIT: and when I say predate I am talking @3000 years. That is a lot of alcohol to just write off |
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Black Panpher
Ganja Inc
497
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Posted - 2013.11.29 23:16:00 -
[41] - Quote
If a beer is made by a Indian man in the UK is it Indian?
I did a paper on that guy in my first year at Uni. IIR he was turned away by all the top brewery's and told his beer would never be a success.
I do prefer kingfisher though. |
Jonas Ridley
All die Dinge
0
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Posted - 2013.12.01 03:30:00 -
[42] - Quote
Does mead count? I like to brew my own in 4L batches. Mmm mmm mmm. |
Matokin Lemant
2306
|
Posted - 2013.12.01 05:35:00 -
[43] - Quote
Jonas Ridley wrote:Does mead count? I like to brew my own in 4L batches. Mmm mmm mmm.
Yes mead always counts...love me some home brew mead |
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CCP Sledgehammer
C C P C C P Alliance
38
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Posted - 2013.12.02 10:21:00 -
[44] - Quote
Matokin Lemant wrote:Jonas Ridley wrote:Does mead count? I like to brew my own in 4L batches. Mmm mmm mmm. Yes mead always counts...love me some home brew mead
I've never had the opportunity to try some mead! Really want to though. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Oxylan
QRDELESH - Mutual Admiration Society
79
|
Posted - 2013.12.02 14:35:00 -
[45] - Quote
German beer, Jever and Flensburger. Polish beer, Lech and ++ubr.
Also love all kind of Wheat beer, Great topic OP, cheers all :) If it bleed we can kill it. |
Hazerus
Aurora Industries Inc Synthetic Systems
0
|
Posted - 2013.12.02 15:10:00 -
[46] - Quote
Alright - homebrew recipes? Here is one of mine
Heavenly Scourge Black IIPA Brewer: Hazerus Style: Imperial Black IPA TYPE: All Grain
Recipe Specifications
Boil Size: 6.93 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.080 SG Estimated Color: 35.8 SRM Estimated IBU: 113.3 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 76.4 % Boil Time: 60 Minutes
Ingredients:
Amt Name 15 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) 1 lbs Carafa III (525.0 SRM) 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 1.10 Items Whirlfloc Tablet (Boil 15.0 mins) ------ Fining 1.0 pkg American Ale (Wyeast Labs #1056) ------ Yeast
Hop Schedule 3.00 oz Magnum [14.00 %] - Boil 60.0 min (111.4 IBUs) 2.00 oz Amarillo Gold [8.50 %] - Boil 1.0 min ( 1.9 IBUs) 0.50 oz Centennial (ReadHouse) [8.80 %] - Boil 0 Hop ( 0.0 IBUs) 2.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day (0.0 IBUs) 2.00 oz Centennial (ReadHouse) [8.80 %] - Dry Hop 5.0 Day (0.0 IBUs)
Mash Schedule: Total Grain Weight: 17 lbs 8.0 oz
Name Description Step Temp Step Time Step Add 23.63 qt of water at 165.1 F 154.0 F 60 min
Sparge: Fly sparge with 3.23 gal water at 168.0 F Notes:
Water Additions: Cut mash with 50% Distilled water... CaCL2: 4/5 tspn (3 grams) CaSO4: 3/4 tspn (3 grams)
------------------------------------------------------------------------------------- |
Random McNally
Sebiestor Tribe Minmatar Republic
41632
|
Posted - 2013.12.02 16:15:00 -
[47] - Quote
Tollen Gallen wrote:Got lovely 15 yro Dalwhinnie im looking forward to.
I like Single Malt. My personal favorite. Nice choice, Tollen!
I like Single Malt. Red Fed Grunt.-á Co-Host of the High Drag Podcast. http://highdrag.wordpress.com/ Check out the space music at http://minddivided.com |
Khergit Deserters
Crom's Angels
1954
|
Posted - 2013.12.02 16:20:00 -
[48] - Quote
Hazerus wrote:Alright - homebrew recipes? Here is one of mine
Heavenly Scourge Black IIPA Brewer: Hazerus Style: Imperial Black IPA TYPE: All Grain
Recipe Specifications
Boil Size: 6.93 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.080 SG Estimated Color: 35.8 SRM Estimated IBU: 113.3 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 76.4 % Boil Time: 60 Minutes
Ingredients:
Amt Name 15 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) 1 lbs Carafa III (525.0 SRM) 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 1.10 Items Whirlfloc Tablet (Boil 15.0 mins) ------ Fining 1.0 pkg American Ale (Wyeast Labs #1056) ------ Yeast
Hop Schedule 3.00 oz Magnum [14.00 %] - Boil 60.0 min (111.4 IBUs) 2.00 oz Amarillo Gold [8.50 %] - Boil 1.0 min ( 1.9 IBUs) 0.50 oz Centennial (ReadHouse) [8.80 %] - Boil 0 Hop ( 0.0 IBUs) 2.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day (0.0 IBUs) 2.00 oz Centennial (ReadHouse) [8.80 %] - Dry Hop 5.0 Day (0.0 IBUs)
Mash Schedule: Total Grain Weight: 17 lbs 8.0 oz
Name Description Step Temp Step Time Step Add 23.63 qt of water at 165.1 F 154.0 F 60 min
Sparge: Fly sparge with 3.23 gal water at 168.0 F Notes:
Water Additions: Cut mash with 50% Distilled water... CaCL2: 4/5 tspn (3 grams) CaSO4: 3/4 tspn (3 grams)
------------------------------------------------------------------------------------- Man, that sounds good. All those hops.... |
Jonas Ridley
All die Dinge
2
|
Posted - 2013.12.02 18:10:00 -
[49] - Quote
CCP Sledgehammer wrote:Matokin Lemant wrote:Jonas Ridley wrote:Does mead count? I like to brew my own in 4L batches. Mmm mmm mmm. Yes mead always counts...love me some home brew mead I've never had the opportunity to try some mead! Really want to though.
Search "Joe's Ancient Orange Mead" on Google. It's a recommended first-brew, since it's really easy and cheap. If you get adventurous, you can start adding in other flavours -- just don't put in anything that'll kill the yeast. |
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CCP Sledgehammer
C C P C C P Alliance
40
|
Posted - 2013.12.03 00:32:00 -
[50] - Quote
Jonas Ridley wrote: Search "Joe's Ancient Orange Mead" on Google. It's a recommended first-brew, since it's really easy and cheap. If you get adventurous, you can start adding in other flavours -- just don't put in anything that'll kill the yeast.
Adding in other flavours! It sounds adventurous enough!! I quite like this disclaimer regarding the yeast choice (from homebrewtalk.com, if that's the google result you meant): "1 teaspoon of FleishmannGÇÖs bread yeast ( now don't get holy on me--- after all this is an ancient mead and that's all we had back then) "
I think I'll need to invest in some "experiment" sized carboys. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
40
|
Posted - 2013.12.03 00:35:00 -
[51] - Quote
Hazerus wrote:Alright - homebrew recipes? Here is one of mine
Heavenly Scourge Black IIPA Brewer: Hazerus Style: Imperial Black IPA TYPE: All Grain
Recipe Specifications
Boil Size: 6.93 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.080 SG Estimated Color: 35.8 SRM Estimated IBU: 113.3 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 76.4 % Boil Time: 60 Minutes
Ingredients:
Amt Name 15 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) 1 lbs Carafa III (525.0 SRM) 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 1.10 Items Whirlfloc Tablet (Boil 15.0 mins) ------ Fining 1.0 pkg American Ale (Wyeast Labs #1056) ------ Yeast
Hop Schedule 3.00 oz Magnum [14.00 %] - Boil 60.0 min (111.4 IBUs) 2.00 oz Amarillo Gold [8.50 %] - Boil 1.0 min ( 1.9 IBUs) 0.50 oz Centennial (ReadHouse) [8.80 %] - Boil 0 Hop ( 0.0 IBUs) 2.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day (0.0 IBUs) 2.00 oz Centennial (ReadHouse) [8.80 %] - Dry Hop 5.0 Day (0.0 IBUs)
Mash Schedule: Total Grain Weight: 17 lbs 8.0 oz
Name Description Step Temp Step Time Step Add 23.63 qt of water at 165.1 F 154.0 F 60 min
Sparge: Fly sparge with 3.23 gal water at 168.0 F Notes:
Water Additions: Cut mash with 50% Distilled water... CaCL2: 4/5 tspn (3 grams) CaSO4: 3/4 tspn (3 grams)
-------------------------------------------------------------------------------------
Absolutely going to try this out after Christmas, sounds right up my street. Out of interest, what Final Gravity do you typically end up with on this recipe?
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Cuddle Monster
Schwarzschild Casimir Collective
4
|
Posted - 2013.12.03 00:55:00 -
[52] - Quote
If I am just drinking and expect it to be a long night I usually do Miller Lite or PBR. However some Dos Lager and fruit is nice for long nights as well. My favorite beer of all time is from a brewery in Tucson called Nimbus. They make a beer called Dirty Guerra and it is amazing. |
Gilbaron
Free-Space-Ranger Nulli Secunda
1143
|
Posted - 2013.12.03 06:39:00 -
[53] - Quote
dat K+¦nig Ludwig Dunkel We are recruiting german-speaking PVP players, contact me :)
Banner was used for this Post |
Sephira Galamore
Inner Beard Society
215
|
Posted - 2013.12.03 10:10:00 -
[54] - Quote
ITT: Lots of beverages beeing called "beer" for some reason I cannot fathom. :mumbles something about a Reinheitsgebot: |
Graygor
1kB Realty 1kB Galactic
89095
|
Posted - 2013.12.03 10:40:00 -
[55] - Quote
Black Panpher wrote:If a beer is made by a Indian man in the UK is it Indian? I did a paper on that guy in my first year at Uni. IIR he was turned away by all the top brewery's and told his beer would never be a success. I do prefer kingfisher though.
Made to indian recipe afaik. Beer in Bombay tastes very similar.
I like the crispness of it. Though kingfisher is also a good drink too.
Just a shame 250ml bottles of cobra are -Ñ480 "I think you should buy a new Mayan calendar. Mine has muscle cars on it." --áKenneth O'Hara
"I dont think that can happen, you can see Gray has his invuln field on in his portrait." - Commisar Kate |
Slade Trillgon
Brutor Tribe Minmatar Republic
1057
|
Posted - 2013.12.03 12:27:00 -
[56] - Quote
Sephira Galamore wrote:ITT: Lots of beverages beeing called "beer" for some reason I cannot fathom. :mumbles something about a Reinheitsgebot:
Luckily the Germans did not invent Beer. Your puffery wreaks of wino like snobbery.
"Reinheitsgebot was introduced in part to prevent price competition with bakers for wheat and rye." Wiki
"We hereby proclaim and decree, by Authority of our Province, that henceforth in the Duchy of Bavaria, in the country as well as in the cities and marketplaces, the following rules apply to the sale of beer: "From Michaelmas to Georgi, the price for one Mass [Bavarian Liter 1,069] or one Kopf [bowl-shaped container for fluids, not quite one Mass], is not to exceed one Pfennig Munich value, and
"From Georgi to Michaelmas, the Mass shall not be sold for more than two Pfennig of the same value, the Kopf not more than three Heller [Heller usually one-half Pfennig].
"If this not be adhered to, the punishment stated below shall be administered.
"Should any person brew, or otherwise have, other beer than March beer, it is not to be sold any higher than one Pfennig per Mass.
"Furthermore, we wish to emphasize that in future in all cities, markets and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly disregards or transgresses upon this ordinance, shall be punished by the Court authorities' confiscating such barrels of beer, without fail.
"Should, however, an innkeeper in the country, city or markets buy two or three pails of beer (containing 60 Mass) and sell it again to the common peasantry, he alone shall be permitted to charge one Heller more for the Mass of the Kopf, than mentioned above. Furthermore, should there arise a scarcity and subsequent price increase of the barley (also considering that the times of harvest differ, due to location), WE, the Bavarian Duchy, shall have the right to order curtailments for the good of all concerned."
As seen above, the law had little to do with what beer is or quality of said beer but more to regulate pricing and availability of grains for bread products
EDIT: What purity regulation the law instilled was not some mystical decree that stated that this way to make beer is the best way to make beer. I was intended to lay out a law so as bootleggers could be punished for making and distributing inferior and/or dangerous product.
Next please. |
Sephira Galamore
Inner Beard Society
215
|
Posted - 2013.12.03 14:57:00 -
[57] - Quote
You know, I wasn't really serious. I love me some Guiness aswell. I'd really like to try one of those beers my Canadian corpmate keeps brewing weakly, he is trying all crazy things. |
Chaotica Donma
Kongsberg Vaapenfabrikk Amarr branch. Sev3rance
376
|
Posted - 2013.12.03 17:24:00 -
[58] - Quote
I typically seem to drink wheat beers or hefeweizens, sometimes fruit beers. I've discovered I rather like the sour beers as well.
Recently I've drank: Saranac Pumpkin Ale (meh this year), Strawator (Select Series), Winter Ion, Coffee Ale, Anchor's Special Ale for 2013.
Gotta love Untappd for keeping track of things :) Catch me Thursdays and Saturdays at Midnight GMT on Split Infinity Radio
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Slade Trillgon
Brutor Tribe Minmatar Republic
1058
|
Posted - 2013.12.03 17:41:00 -
[59] - Quote
Sephira Galamore wrote:You know, I wasn't really serious.
You know, it is impossible to know that
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Hazerus
Aurora Industries Inc Battle Beavers
2
|
Posted - 2013.12.17 22:07:00 -
[60] - Quote
CCP Sledgehammer wrote:Hazerus wrote:Alright - homebrew recipes? Here is one of mine
Heavenly Scourge Black IIPA Brewer: Hazerus Style: Imperial Black IPA TYPE: All Grain
Recipe Specifications
Boil Size: 6.93 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.50 gal Estimated OG: 1.080 SG Estimated Color: 35.8 SRM Estimated IBU: 113.3 IBUs Brewhouse Efficiency: 70.00 % Est Mash Efficiency: 76.4 % Boil Time: 60 Minutes
Ingredients:
Amt Name 15 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) 1 lbs Carafa III (525.0 SRM) 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 1.10 Items Whirlfloc Tablet (Boil 15.0 mins) ------ Fining 1.0 pkg American Ale (Wyeast Labs #1056) ------ Yeast
Hop Schedule 3.00 oz Magnum [14.00 %] - Boil 60.0 min (111.4 IBUs) 2.00 oz Amarillo Gold [8.50 %] - Boil 1.0 min ( 1.9 IBUs) 0.50 oz Centennial (ReadHouse) [8.80 %] - Boil 0 Hop ( 0.0 IBUs) 2.00 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Day (0.0 IBUs) 2.00 oz Centennial (ReadHouse) [8.80 %] - Dry Hop 5.0 Day (0.0 IBUs)
Mash Schedule: Total Grain Weight: 17 lbs 8.0 oz
Name Description Step Temp Step Time Step Add 23.63 qt of water at 165.1 F 154.0 F 60 min
Sparge: Fly sparge with 3.23 gal water at 168.0 F Notes:
Water Additions: Cut mash with 50% Distilled water... CaCL2: 4/5 tspn (3 grams) CaSO4: 3/4 tspn (3 grams)
------------------------------------------------------------------------------------- Absolutely going to try this out after Christmas, sounds right up my street. Out of interest, what Final Gravity do you typically end up with on this recipe?
I do believe it finishes out at around 1.018. This is a big beer and gives about 8.2% abv, but if you love hops then this is for you. Haz
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Malaclypse Muscaria
Royal Amarr Institute Amarr Empire
96
|
Posted - 2013.12.18 07:22:00 -
[61] - Quote
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-Wei+ƒbier Naturtr++b has been my favorite for the last decade.
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Slymah
Reoples
144
|
Posted - 2013.12.19 23:34:00 -
[62] - Quote
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 AwardsGÇöSilver 2012 World Beer Championships - Silver 2010 World Beer Championships - Silver (Best of 2010) 2010 European Beer Star - Bronze 2010 GABFGÇöBronze 2010 Northwest Conference (Thirsty Beagle)GÇö1st 2010 Australian International Beer AwardsGÇöSilver 2009 Great International Beer FestivalGÇö3rd 2008 World Beer ChampionshipsGÇöGold(Best of 2008) 2008 Tesco Drinks AwardlGÇöRunner Up 2008 International Beer ChallengeGÇöTop 50 2008 Great International Beer FestivalGÇö3rd 2008 World Beer AwardsGÇöWorld's Best Stout 2008 European Beer Star AwardsGÇöSilver 2008 NWBN Reader's Choice AwardsGÇö1st 2007 World Beer ChampionshipsGÇöGold 2007 Stockholm Beer FestGÇöGold 2007 European Beer Star AwardsGÇöBronze 2007 California Brewers FestivalGÇö3rd place 2007 NWBN Reader's Choice AwardsGÇöRunner Up Stout 2007 Australian International Beer AwardsGÇöBronze 2007 Celebration of SudsGÇöBest Stout 2006 NWBN Reader's Choice AwardsGÇöBest Stout 2006 World Beer CupGÇöGold 2006 California Brewers FestGÇö1st 2006 World Beer ChampionshipsGÇöGold 2005 Great American Beer FestivalGÇöGold 2005 NWBN Reader's Choice AwardsGÇöBest Stout 2005 Great International Beer FestivalGÇöGold 2005 International Beer CompetitionGÇöSilver 2005 Great International Beer CompetitionGÇö3rd Place 2005 Australian International Beer AwardsGÇöBronze 2004 World Beer ChampionshipsGÇöGold 2004 Great International Beer CompetitionGÇö1st Place 2004 Brewing Industry International AwardsGÇöChampion 2004 U.S. Beer Tasting ChampionshipGÇöPacific N.W. Champ 2003 Australian International Beer AwardsGÇöGold 2003 World Beer ChampionshipsGÇöSilver 2003 Real Ale FestivalGÇöBronze 2002 World Beer ChampionshipsGÇöSilver 2002 Australian International Beer AwardsGÇöSilver 2002 California BrewerGÇÖs FestivalGÇö2nd 2002 BIIAGÇöBronze 2001 North American Beer AwardsGÇö1st Place 2001 Australian International Beer AwardsGÇöSilver 2001 California Beer FestivalGÇö3rd 2000 Australian International Beer AwardsGÇöGold 2000 Real Ale FestivalGÇöGold 1999 U.S. Beer Tasting ChampionshipsGÇöGrand Champ 1999 World Beer ChampionshipsGÇöGold 1999 Australian International Beer AwardsGÇöSilver 1999 California Beer FestivalGÇö2nd 1999 Colorado State FairGÇö3rd 1998 World Beer ChampionshipsGÇöGold 1997 International Beer SummitGÇöBronze 1997 World Beer ChampionshipsGÇöSilver 1997 National Cask Ale CompetitionGÇö1st Place 1996 World Beer ChampionshipsGÇöGold 1996 Wine JournalGÇöGold 1995 Colorado State FairGÇöGold 1994 World Champion Stout (Wine Enthusiast)GÇöSilver |
Rubia Phenoma
The Quiet Room
0
|
Posted - 2014.01.05 07:04:00 -
[63] - Quote
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
Deadspace Remnants
22
|
Posted - 2014.01.28 20:09:00 -
[64] - Quote
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. |
Lido Seahawk
Norr Amalgamated Industries
19
|
Posted - 2014.01.28 20:46:00 -
[65] - Quote
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! |
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CCP Sledgehammer
C C P C C P Alliance
40
|
Posted - 2014.01.29 11:57:00 -
[66] - Quote
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 |
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Nicen Jehr
Brave Newbies Inc. Brave Collective
337
|
Posted - 2014.01.29 14:44:00 -
[67] - Quote
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 Little Things to improve GëíGïüGëí-á| My Little Things posts |
Pepper Solette
University of Caille Gallente Federation
297
|
Posted - 2014.01.31 13:57:00 -
[68] - Quote
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! |
Black Panpher
Ganja Inc
1116
|
Posted - 2014.01.31 17:53:00 -
[69] - Quote
Oh lordy, how did I forget about Asahi?!
On special offer now in Asda! <3 |
Khergit Deserters
Crom's Angels
2696
|
Posted - 2014.01.31 18:21:00 -
[70] - Quote
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.
Would it work if I just do it by intuition and feel? The way I do with baking bread, cooking sauces, barbecuing, etc.? |
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Linament
Perkone Caldari State
6
|
Posted - 2014.02.01 00:51:00 -
[71] - Quote
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 - but...Id be careful about taking too many readings - every time you do you take a chance of either contaminating the beer or allowing in more O2 which will oxidize it and give it off flavors. After Aeration no further O2 should be introduced, if it can be helped. even if you have a tap on your primary or secondary..it still risks contamination.
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 form the ceiling. :) |
Herzog Wolfhammer
Sigma Special Tactics Group
4262
|
Posted - 2014.02.03 01:35:00 -
[72] - Quote
I make my own brew, stouts and porters mainly.
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CCP Sledgehammer
C C P C C P Alliance
42
|
Posted - 2014.02.03 13:19:00 -
[73] - Quote
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. 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 |
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CCP Sledgehammer
C C P C C P Alliance
42
|
Posted - 2014.02.03 13:20:00 -
[74] - Quote
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 |
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Herzog Wolfhammer
Sigma Special Tactics Group
4268
|
Posted - 2014.02.03 18:48:00 -
[75] - Quote
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. |
Herzog Wolfhammer
Sigma Special Tactics Group
4268
|
Posted - 2014.02.03 19:08:00 -
[76] - Quote
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. 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. |
Exitosus Tentationem
Center for Advanced Studies Gallente Federation
4
|
Posted - 2014.02.03 19:18:00 -
[77] - Quote
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
4268
|
Posted - 2014.02.03 20:14:00 -
[78] - Quote
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).
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vynok
Sub Par. Beacon Light Alliance
2
|
Posted - 2014.02.03 23:25:00 -
[79] - Quote
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.comRecipe: 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
25
|
Posted - 2014.02.04 17:56:00 -
[80] - Quote
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. |
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vynok
Sub Par. Beacon Light Alliance
3
|
Posted - 2014.02.04 20:29:00 -
[81] - Quote
Exitosus Tentationem wrote: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.
doubtful I am down on the kenai peninsula so a bit of a ways from wasilla. |
Linament
Perkone Caldari State
7
|
Posted - 2014.02.04 21:28:00 -
[82] - Quote
CCP Sledgehammer wrote: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!
Give me some place to send them and Ill send you a bunch right around the first week in July + or - a week. Just depends on the weather. If its a wet year itll take a bit longer before harvest. We get dual harvests here on the high alphas and even on some of the mid and low alpha varieties. Ill send you some Nugget, Chinook and Brewers Gold. I haven't had the brewers gold AA tested yet but itll be tested this year along with my other varieties. I expect it to be somewhere in the 11% to 13% range.
Later on in late August to mid September I can send you some of the other varieties. I have, as well as the ones I have already listed - Liberty, Mt Hood, Centennial, Spalt, Golding, Santium, and Sterling. |
Exitosus Tentationem
Center for Advanced Studies Gallente Federation
25
|
Posted - 2014.02.05 03:58:00 -
[83] - Quote
vynok wrote:Exitosus Tentationem wrote: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. doubtful I am down on the kenai peninsula so a bit of a ways from wasilla. Fair enough. OTOH, ever read the Vet On The Edge blog? If so, then you've read her stuff.
Anyway, here are her comments - Unedited, but also lacking a lot of the details you might normally expect. Her recipe notebook itself was never recovered. Likewise, we never located her wine recipes, either - her skills as a vintner were even higher than those as a brewer...
AKDogDoc wrote: Okay. Basially, start with an ale kit or "from scratch" recipe you like. Follow the directions for the most part, except for the tweaks. Modifications are as follows: ALL RECIPES: Intended for a five-gallon batch. Never use corn sugar as your bottling sugar, no matter what the recipe says. Use malt (substitute measure-for-measure). Corn sugar gives the ale a thin, sharp, sour edge I find unpleasant, while malt gives a round, rich, full-bodied finish.
Sidewinder: Begin with a pale ale recipe. De-stem, wash, pat dry and then dry roast, preferably in a dry cast iron skillet, one Anaheim, three serrano and one jalepeno pepper. If you want your beer spicier, leave the seeds in the Jalapeno; if not, take them out. THrow the roasted peppers into the primary fermentation vat, and continue on as usual with normal brewing instructions. (Adjust peppers to taste after you try this the first time; I find that the dry-roasting is essential, and that adding too many jalapenos makes the beer kind of oily/skunky.)
Sultry *****: use either a dark ale or a stout recipe, but substitute chocolate malt for half of the dark malt.
Grinch Heart: use a pale or medium ale recipe, but add a scant tablespoon of cinnamon to the primary vat. DO NOT DRINK THIS RIGHT AWAY. It will be WAY too cinnamony and make you hate it. Then you will let it sit for months (like about 6 or 8) and discover one day that you need some more bottles for your current batch of whatever. At that time, you will pour nearly an entire sixpack of Grinch Heart down the sink, intending to use the sterile bottles for your new batch, but on bottle number five you'll think, "Man, that kind of smells good..." and you'll give it a little sip. You will then hate yourself for pouring out five bottles of perfectly lovely, subtly spiced and beautifully blended ale.
Proud Cut (So named becuase it had more balls than I expected): Start with a pale ale recipe; add a pound of FROZEN raspberries to the primary fermentation vat (or if you use fresh, make sure A) no molds are present on them, and 2) you smash them up before adding them.) Frozen ones will have their skins pierced from the ice crystals as they thaw and release all the raspberry-y goodness into your ale. Fresh have to be smashed or they'll just keep that raspberry-y goodness to themselves, thank you very much. NOTE: be aware that the fruit beers may ferment like crazy, so you may have to do some extra venting. Variations: Use a medium ale recipe = Cryptorchid. Use a dark ale recipe = Dark Horse.
Tode Fuzz (Named for my brother Tode, for whose wedding I invented and brewed this recipe): Start with a medium ale. Add one half pound of frozen cut peaches and one 12-oz jar of all-fruit peach preserves (or 1.5 to 2 jars of the preserves without the frozen) to the primary fermentation vat. NOTE: this one has a higher-than-usual alchohol content. I did not measure it because a) I am not that big a purist (embarrassing but true), 2) I was moving shortly after making this and had packed up half my stuff, and iii) I never measured the alchohol content in ANY of my beers, so it didn't occur to me. Ooopsie.
THere are lots of reasonable ale kits or basiec ale recipes out there; my brewing book (in shich I scribbled all the recipes) is lost; I loaned it out, didn't get it back, so this is all from memory. The variations are easy to remember, but the basic recipes = how many pounds of malt, etc - I don't recall.
I did once attempt a honey lager. It tasted like cow ****. Just saying.
If anyone here likes these ideas and tries them, let us know the results, eh? It's a tribute and blessing if a little bit of her gets a bit of immortality. |
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CCP Sledgehammer
C C P C C P Alliance
43
|
Posted - 2014.02.05 14:41:00 -
[84] - Quote
vynok wrote: 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.
Ah Ninkasi! There's a microbrew pub in Reykjavik called Micro, supplied mainly by a brewery called Gaedinger, that recently did a collaborative brew with the guys from Ninkasi. A really delicious double IPA! Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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vynok
Sub Par. Beacon Light Alliance
3
|
Posted - 2014.02.05 23:08:00 -
[85] - Quote
CCP Sledgehammer wrote:vynok wrote: 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.
Ah Ninkasi! There's a microbrew pub in Reykjavik called Micro, supplied mainly by a brewery called Gaedinger, that recently did a collaborative brew with the guys from Ninkasi. A really delicious double IPA! do you recall the name of the beer? I would like to try it sometime |
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CCP Sledgehammer
C C P C C P Alliance
43
|
Posted - 2014.02.06 13:18:00 -
[86] - Quote
vynok wrote:CCP Sledgehammer wrote:vynok wrote: 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.
Ah Ninkasi! There's a microbrew pub in Reykjavik called Micro, supplied mainly by a brewery called Gaedinger, that recently did a collaborative brew with the guys from Ninkasi. A really delicious double IPA! do you recall the name of the beer? I would like to try it sometime
They were just calling it a collaboration Double IPA. If I remember rightly, the pump had 22up/22ip written on it.
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
43
|
Posted - 2014.02.06 13:22:00 -
[87] - Quote
CCP Sledgehammer wrote:vynok wrote:CCP Sledgehammer wrote:vynok wrote: 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.
Ah Ninkasi! There's a microbrew pub in Reykjavik called Micro, supplied mainly by a brewery called Gaedinger, that recently did a collaborative brew with the guys from Ninkasi. A really delicious double IPA! do you recall the name of the beer? I would like to try it sometime They were just calling it a collaboration Double IPA. If I remember rightly, the pump had 22up/22ip written on it.
Yup, here it is: http://www.ratebeer.com/beer/gaeoingur-ninkasi-22-up/242404/ Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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vynok
Sub Par. Beacon Light Alliance
3
|
Posted - 2014.02.06 20:38:00 -
[88] - Quote
CCP Sledgehammer wrote:CCP Sledgehammer wrote:vynok wrote:CCP Sledgehammer wrote:vynok wrote: 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.
Ah Ninkasi! There's a microbrew pub in Reykjavik called Micro, supplied mainly by a brewery called Gaedinger, that recently did a collaborative brew with the guys from Ninkasi. A really delicious double IPA! do you recall the name of the beer? I would like to try it sometime They were just calling it a collaboration Double IPA. If I remember rightly, the pump had 22up/22ip written on it. Yup, here it is: http://www.ratebeer.com/beer/gaeoingur-ninkasi-22-up/242404/ NOOOOOOO its keg release only :(
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Plastic Psycho
Necro-Economics
1229
|
Posted - 2014.02.06 21:17:00 -
[89] - Quote
So drink more. |
vynok
Sub Par. Beacon Light Alliance
3
|
Posted - 2014.02.06 21:51:00 -
[90] - Quote
Plastic Psycho wrote:So drink more. lol that just means its on tap only, can't get it in bottles thus more then likely can't get it in the states.
I would really like to get my hands on a bottle of the trooper but i dont know if i can get mailed up here to alaska. |
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Rhanna Khurin
Tribal Liberation Force Minmatar Republic
22
|
Posted - 2014.02.07 08:41:00 -
[91] - Quote
Debowe polish wheat beer. Get's you messed up and also tastes nice. |
Plastic Psycho
Necro-Economics
1235
|
Posted - 2014.02.07 18:05:00 -
[92] - Quote
vynok wrote:Plastic Psycho wrote:So drink more. lol that just means its on tap only, can't get it in bottles thus more then likely can't get it in the states. I would really like to get my hands on a bottle of the trooper but i dont know if i can get mailed up here to alaska. Oh, I'm sure if you talk to the right distributer, and are willing to order sufficient quantity, the kegs can be brought in. So... How thirsty are you? :D |
Mikhem
Taxisk Unlimited
109
|
Posted - 2014.02.08 20:36:00 -
[93] - Quote
This thread reminded me of CCP Zymurgist who is great friend of beer. With some google search I found his recipes in old thread. Ill leave them here for you beer experts to read. Perhaps you find some useful data in them.
https://forums.eveonline.com/default.aspx?g=posts&m=71505#post71505 Mikhem
Game improvement ideas. |
silens vesica
Corsair Cartel
3001
|
Posted - 2014.02.09 03:17:00 -
[94] - Quote
Excellent - Thank you. Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.
Didn't vote? Then you voted for NulBloc |
Herzog Wolfhammer
Sigma Special Tactics Group
4295
|
Posted - 2014.02.10 19:59:00 -
[95] - Quote
Has anybody here had any experiences with conical brewing equipment? My carboys, fermenter, and related gear can fill a small pickup truck. I'd like to pare down the footprint a bit.
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Herzog Wolfhammer
Sigma Special Tactics Group
4641
|
Posted - 2014.04.03 17:32:00 -
[96] - Quote
Here is the next recipe...with espresso. Get f**ked up but not sleepy.
Espresso Imperial Stout
Deep roast flavored Stout with espresso. Eight percent alcohol, not for the timid.
7 lbs Light Malt Extract
3 lbs Light Dry Malt Extract
1 lb Chocolate Malt
1/2 lb Roast Barley
1/2 lb Black Patent
1 1/2 oz Warrior Hops 20 HBUs (Boiling) 60 min
1/2 oz N Brewer Hops (Flavor) 10 min
Wyeast Irish Ale Yeast
1 tsp Amylase Enzyme
1 pint Espresso shots (strong coffee)
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked, Chocolate Malt, Roast Barley, and Black Patent Malt to 1 1/2 gals of cold water and bring to a boil. Remove the grain. Add the Light Malt Extract and Light Dry Malt Extract and bring to a boil. Add 1 1/2 oz of Warrior hops. Boil for 50 mins. Add 1/2 oz of N Brewer hops and continue to boil for 10 mins. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70-¦. Ferment at 65-¦ for 7 days or until fermentation slows. Rack to a secondary fermenter. Add the pint of espresso (fresh brewed and still hot). Let it age 1 weeks in secondary then bottle or keg. For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket.
Bring back DEEEEP Space! |
Baneken
Arctic Light Inc. Arctic Light
190
|
Posted - 2014.04.03 18:33:00 -
[97] - Quote
Do we count "Easter mead" ? Just made batch today was toying with the idea of using wine yeast instead of baking yeast but kids also love the stuff so I had to nix the idea.
Here's the recipe: 16L of water 1kg of farine sugar (farine sugar is normal sugar & syrup) 1kg of normal sugar 25g of Baking yeast 1/2 lemon Raisins
Boil some water, dilute sugar in to water, throw in lemon, let cool, add in the yeast and ferment for 2 weeks. Add in the raisins when bottling (they rise to top when there's enough carbon dioxide in the bottle).
For beer I usually have to drink local lagers (karhu lapin kulta, koff and what have you) because imported beers cost you about 3,50Gé¼ for a small bottle and larger bottles can go up to 10Gé¼ a piece depending on alcohol content (because god forbid you might get drunk otherwise). |
vynok
Sub Par. Beacon Light Alliance
3
|
Posted - 2014.04.03 18:52:00 -
[98] - Quote
Baneken wrote:Do we count "Easter mead" ? Just made batch today was toying with the idea of using wine yeast instead of baking yeast but kids also love the stuff so I had to nix the idea.
Here's the recipe: 16L of water 1kg of farine sugar (farine sugar is normal sugar & syrup) 1kg of normal sugar 25g of Baking yeast 1/2 lemon Raisins
Boil some water, dilute sugar in to water, throw in lemon, let cool, add in the yeast and ferment for 2 weeks. Add in the raisins when bottling (they rise to top when there's enough carbon dioxide in the bottle).
For beer I usually have to drink local lagers (karhu lapin kulta, koff and what have you) because imported beers cost you about 3,50Gé¼ for a small bottle and larger bottles can go up to 10Gé¼ a piece depending on alcohol content (because god forbid you might get drunk otherwise). Looks like a white lightening recipe my uncle had dug up out of some old book. With wine yeast you are going to get a much drier product since certain strains can easily go as high as 18% alcohol. If you are trying to leave a little residual sweetness you could either A go with ale yeast (usually peters out at about 9%) or you could let it ferment all the way out with a champagne yeast then after fermentation is complete add a product called potassium sorbate (which will keep the yeast from becoming active again) then you can back sweeten with your choice of sweetener (apple juice, sugar, grape juice ect ect). Then if a guy want to get real crazy you could throw it on about 12 lbs of co2 for a week or so and have so have adult soda pop. |
Baneken
Arctic Light Inc. Arctic Light
190
|
Posted - 2014.04.03 19:07:00 -
[99] - Quote
Thanks for the heads up I'm not first time making "home wines" so I know the drill.
The mead is normally made with baking yeast because it's meant to be "safe for kids" but I'll give that stronger yeast a go and see what happens. I would also love to try out a honey mead but given honeys anti-bacterial and anti fungal traits I'm not sure how to get it to ferment properly. |
vynok
Sub Par. Beacon Light Alliance
3
|
Posted - 2014.04.03 19:38:00 -
[100] - Quote
Herzog Wolfhammer wrote:Here is the next recipe...with espresso. Get f**ked up but not sleepy.
thats a whole lot of bittering hops (warrior usaully runs around 15% alpha acid), I ran this through my brewing software and it looks like the IBUs are going to come out around 83 (that's around the specs for a pretty bitter IPA), it would be a shame to cover up that coffee flavor by over doing the bittering hops. Have you made this recipe before?
Also why the addition of the Alpha Amylase usually you throw that in if you have a grain bill with large % of adjuncts (corn, rice,oats ect.ect.)
The hop sparging step looks interesting, that's a technique i have never heard of. I just tried first wort hopping for the first time and I have to say I wasn't impressed with the results.
here's one I will throw out their for you guys to have some fun with:
Quote:Orange Creamcicle Blond
10 lb Pale Malt (2 Row) US 1 lb Corn, Flaked 1 lb Munich Malt - 10L 1 lb Milk Sugar (Lactose) 0.25 oz Falconer's Flight [11.00 %] - Boil 60.0 min 0.25 oz Falconer's Flight [11.00 %] - Boil 15.0 min 0.50 oz Falconer's Flight [11.00 %] - Boil 10.0 min 1.0 pkg Safale American (DCL Yeast #US-05) 2.50 oz Oak Chips (Secondary 7.0 days) 1.00 lb Oranges, Naval (quartered) (Secondary 5.0 days)
Mash in at 150 degrees F for 60 minutes You can sub out the 2 row for 5 lbs pilsner liquid malt extract and 3 lbs of pilsner dry may malt extract. If orange flavor is not strong enough (sample it from the secondary) add in a couple pounds of whole split kumquats.
I enjoy brewing beers that are a bit extreme. If it says it is a coffee porter i better by god be able to taste the coffee. There are to many fringe beers out there that list all the fancy ingredients and it looks great on a label but i would say about 60% of the time its just there to dress the label up. I also do a pretty kick ass pecan dopplebock but thats one of the ones i keep to myself. I also just did an Imperial Red with 10 veined and seeded serrano peppers (this is the second run on it, the first batch was gone in about 2 weeks) that has a real nice chili flavor that meshes really well with the toasted flavor of the red. |
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vynok
Sub Par. Beacon Light Alliance
5
|
Posted - 2014.04.03 19:50:00 -
[101] - Quote
Baneken wrote:Thanks for the heads up I'm not first time making "home wines" so I know the drill. The mead is normally made with baking yeast because it's meant to be "safe for kids" but I'll give that stronger yeast a go and see what happens. I would also love to try out a honey mead but given honeys anti-bacterial and anti fungal traits I'm not sure how to get it to ferment properly.
Honey Mead isn't as bad you think to ferment out it just takes forever. The trick is to never boil the honey (it preserves the aromatics and flavor) just infuse it in 160 degree F water. The trick to keep it from getting stuck is make sure you add lots of nutrients and dont be afraid to aerate the hell out of it (even while its fermenting, mead doesnt oxidize like wine). I base all my mead recipes off of 3 lbs of mead (a kilo i think) to 1 gallon of water (4 liters?). that seems to be a good starting point. from there you can have all kinds of fun. My wife did a blueberry wine/ honey mead blend, Blood orange mead, cycsers (made with unpasteurized apple cider instead of water and 3 pounds of honey per gallon). The thing with true mead is you like i said it takes time to ferment out and also age (at least a year of aging)
I can tell you this if you are a wine maker and haven't tried making a blueberry wine I highly suggest it. We make a lot of wine and beer and that blueberry is some of the best wine I have ever had.
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Herzog Wolfhammer
Sigma Special Tactics Group
4661
|
Posted - 2014.04.04 20:19:00 -
[102] - Quote
vynok wrote:Herzog Wolfhammer wrote:Here is the next recipe...with espresso. Get f**ked up but not sleepy. thats a whole lot of bittering hops (warrior usaully runs around 15% alpha acid), I ran this through my brewing software and it looks like the IBUs are going to come out around 83 (that's around the specs for a pretty bitter IPA), it would be a shame to cover up that coffee flavor by over doing the bittering hops. Have you made this recipe before? Also why the addition of the Alpha Amylase usually you throw that in if you have a grain bill with large % of adjuncts (corn, rice,oats ect.ect.) The hop sparging step looks interesting, that's a technique i have never heard of. I just tried first wort hopping for the first time and I have to say I wasn't impressed with the results. here's one I will throw out their for you guys to have some fun with: Quote:Orange Creamcicle Blond
10 lb Pale Malt (2 Row) US 1 lb Corn, Flaked 1 lb Munich Malt - 10L 1 lb Milk Sugar (Lactose) 0.25 oz Falconer's Flight [11.00 %] - Boil 60.0 min 0.25 oz Falconer's Flight [11.00 %] - Boil 15.0 min 0.50 oz Falconer's Flight [11.00 %] - Boil 10.0 min 1.0 pkg Safale American (DCL Yeast #US-05) 2.50 oz Oak Chips (Secondary 7.0 days) 1.00 lb Oranges, Naval (quartered) (Secondary 5.0 days)
Mash in at 150 degrees F for 60 minutes You can sub out the 2 row for 5 lbs pilsner liquid malt extract and 3 lbs of pilsner dry may malt extract. If orange flavor is not strong enough (sample it from the secondary) add in a couple pounds of whole split kumquats. I enjoy brewing beers that are a bit extreme. If it says it is a coffee porter i better by god be able to taste the coffee. There are to many fringe beers out there that list all the fancy ingredients and it looks great on a label but i would say about 60% of the time its just there to dress the label up. I also do a pretty kick ass pecan dopplebock but thats one of the ones i keep to myself. I also just did an Imperial Red with 10 veined and seeded serrano peppers (this is the second run on it, the first batch was gone in about 2 weeks) that has a real nice chili flavor that meshes really well with the toasted flavor of the red.
If you like extreme or odd beers, and I certainly do, then you will love this book - you won't be able to put it down. There's also... let me find it... referenced in that book - ah here it is! (yeah published in 1669)
TELL Me this is not a good read
Quote:TO MAKE WINE OF CHERRIES ALONE
Take one hundred pounds weight, or what quantity you please, of ripe, but sound, pure, dry and well gathered Cherries. Bruise and mash them with your hands to press out all their juyce, which strain through a boulter cloth, into a deep narrow Woodden tub, and cover it close with clothes. It will begin to work and ferment within three or four hours, and a thick foul scum will rise to the top. Skim it off as it riseth to any good head, and presently cover it again. Do this till no more great quantity of scum arise, which will be four or five times, or more. And by this means the Liquor will become clear, all the gross muddy parts rising up in scum to the top. When you find that the height of the working is past, and that it begins to go less, tun it into a barrel, letting it run again through a boulter, to keep out all the gross feculent substance. If you should let it stay before you tun it up, till the working were too much deaded, the wine would prove dead. Let it remain in the barrel close stopped, a month or five weeks. Then draw it into bottles, into each of which put a lump of fine Sugar, before you draw the wine into it, and stop them very close, and set them in a cold Cellar. You may drink them after three or four months. This wine is exceeding pleasant, strong, spiritful and comfortable.
"feculent" Bring back DEEEEP Space! |
vynok
Sub Par. Beacon Light Alliance
5
|
Posted - 2014.04.04 20:38:00 -
[103] - Quote
There was an issue with parsing this post's BBCode |
Dersen Lowery
Laurentson INC StructureDamage
1084
|
Posted - 2014.04.04 21:05:00 -
[104] - Quote
I have just discovered the Empyrean Brewery. They make a seriously good stout, and a damn good porter, and with a name like that, how can I refuse? Proud founder and member of the Belligerent Desirables. |
Markku Laaksonen
EVE University Ivy League
436
|
Posted - 2014.04.07 12:13:00 -
[105] - Quote
CCP Sledgehammered DUST 514 Recruit Code - https://dust514.com/recruit/zluCyb/
EVE Buddy Invite - https://secure.eveonline.com/trial/?invc=047203f1-4124-42a1-b36f-39ca8ae5d6e2&action=buddy
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CCP Sledgehammer
C C P C C P Alliance
70
|
Posted - 2014.04.08 17:45:00 -
[106] - Quote
Markku Laaksonen wrote:CCP Sledgehammered
Nice :D
I'm also quite a fan of the drunken LotR Elf, Legless Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzav
Perkone Caldari State
21
|
Posted - 2014.04.08 21:22:00 -
[107] - Quote
Do I taste(or smell) little to no national pride for one's own country beer here?
Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?
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vynok
Sub Par. Beacon Light Alliance
7
|
Posted - 2014.04.08 22:13:00 -
[108] - Quote
Herzav wrote:Do I taste(or smell) little to no national pride for one's own country beer here?
Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?
What national beer are you referring to? Hopefully not BMC because they aren't even american companies anymore (and haven't been for several years.) In fact in the US I do believe Sam Adams is now currently the largest US owned brewing co.
Now if your talking about American Light Lagers, that catagory was basically (iirc) a second running from the German pils that was brought over by German immigrants in the 1840s during the push west for gold. Personally I view beer like food, I am a red blooded american but I don't eat cheeseburgers and hot dogs every night for dinner, in fact I would take a nice steaming plate of eggplant parmesan over a hot dog any day.
Now I am not knocking anyone for drinking light lagers, but I myself prefer variety (and yes that includes the occasional coors),but like I said i treat beer like food and i don't like eating the same bolgna sandwich ever time I eat a meal. |
Herzog Wolfhammer
Sigma Special Tactics Group
4699
|
Posted - 2014.04.09 00:53:00 -
[109] - Quote
OK pitched the yeast 2 hours ago where's mah bubbles? Bring back DEEEEP Space! |
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CCP Sledgehammer
C C P C C P Alliance
70
|
Posted - 2014.04.09 10:37:00 -
[110] - Quote
Herzog Wolfhammer wrote:OK pitched the yeast 2 hours ago where's mah bubbles?
Patience my young apprentice! Some yeasts have lag times of a couple of days. What yeast did you pitch? Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
70
|
Posted - 2014.04.09 10:38:00 -
[111] - Quote
Herzav wrote:Do I taste(or smell) little to no national pride for one's own country beer here?
Or is it because it's limited to the blue collar class and everyone here drinks beer made from virgin casks and brewed by virgins?
Referring to my choices on the opening post of this thread? Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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mr ed thehouseofed
Sebiestor Tribe Minmatar Republic
700
|
Posted - 2014.04.09 11:20:00 -
[112] - Quote
as an aussie , we know our beers . these are my favorites at the moment
1 Coopers Original Pale Ale, 4.5% alcohol 2 Coopers Extra Strong Vintage Ale 2012, 7.5% alcohol 3 Ekim After Battle Pale Ale, 5.4-5.8% alcohol 4 Feral Hop Hog, India Pale Ale, 5.8% alcohol 5 James Squire Four Wives Pilsener, 5% alcohol 6 Kooind Pale Ale, 4.7% alcohol 7 Little Creatures Pale Ale, 5.2% alcohol
no 7 my preferred choice at the moment
real gamers only need one toon . i want a eve pinball machine make it so CCP |
Zappity
Stay Frosty. A Band Apart.
953
|
Posted - 2014.04.09 11:34:00 -
[113] - Quote
Ila Gant wrote:CCP Sledgehammer wrote:Ila Gant wrote:Samuel Adams Octoberfest or Boston Lager. But single malts are more my thing. Single malts eh? Go on then... I believe CCP Antiquarian would love to hear about that! Good shout on the Boston Lager. I get criticised for it but it's a fine brew. How about we start with Glenmorangie 10yo (Original), Macallan 15yo, and Laphroaig 18yo? If those are to your taste try and get hold of a 15 or 21 Mortlach. I was very surprised.
However, being Aussie I will leave this here. Even more surprising! I thought I was mad the first time I tried it and loved it:
m.smh.com.au/executive-style/top-drop/tassie-whisky-named-worlds-best-single-malt-20140321-357lc.html Zappity's Adventures for a taste of lowsec. |
Zappity
Stay Frosty. A Band Apart.
954
|
Posted - 2014.04.09 11:55:00 -
[114] - Quote
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. Sigh. This brings back memories. Not sure why I stopped brewing - time to pick it up again. Thanks for the reminder! Zappity's Adventures for a taste of lowsec. |
Herzog Wolfhammer
Sigma Special Tactics Group
4716
|
Posted - 2014.04.11 18:43:00 -
[115] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:OK pitched the yeast 2 hours ago where's mah bubbles? Patience my young apprentice! Some yeasts have lag times of a couple of days. What yeast did you pitch?
Wyeast Irish Ale Yeast - takes time to wake up. I get it in the packet of activator, the kind that has the yeast in a sealed packet inside the packet of "food". So you smack it and let it sit for a few hours and the packet inflates.
Once I got the bubbles, boy did I get bubbles. I'm having to up the fermentation temp a few degrees to ensure it's stable though - and end up having to choose between stronger beer with less body or more body but.. having foam coming out in the secondary after the racking which means I have to extend aging or have "gushers".
Temp control is probably the most difficult problem in home brewing. If you live in a place where the house gets cold at night and hot in the daytime, this can ruin the beer. I've also had large amounts of wine get ruined because of that.
So I learned the hard way why brewing and cellars are associated.
Tips for blowoff (for you non brewers who wandered in here):
Put it in your hair or give it to your girlfriend to put in their hair. You see people putting off-the-shelf crap beer in their hair and wondering why it does not work? Because the concept comes from the days when most beer was brewed at home and it was mainly women doing the brewing. Real vitamin B rich beer works wonders. Also, the traub from the primary fermenter - that stinkly smelly goo - is the best. No the smell of it does not stay in the hair.
I find that there could be up to 1 gallon of blowoff. The first half smells good and the second smells bad. You use the second for your hair but the first half that smells good, use it for cooking.
Wolfhammer's Brutalicious Meat Soak or BBQ sauce made from Beer Blowoff:
Any copious amount of beer blowoff, the first wave of which that smells good. Mustard. Tomato Paste or Ketchup. Small amount of soy sauce (properly fermented organic type, not the other crap that gives you man boobs - man boobs are not brutal, just weird) or even better the liquid amino replacement for soy - large amount. Paprika Sea salt Sage Molasses Some olive oil Balsamic vinegar The juice from a can of black olives The tears of your enemies (preferably extracted with weapons - it's brutal)
Put all ingredients together and stir it with the butt of a military rifle.
The ratio of mustard and tomato paste are to taste and for consistency. You want this stuff loose for a marinade but you can cook with this as a BBQ sauce for ribs if you make it thick enough. It's also an option to soak your meat in it as a meat soak, and then after removing the meat, boils the soak down and add more tomato paste and ketchup and molasses to convert it to sauce.
And if anybody does not like it, use a tomahawk on them. Bring back DEEEEP Space! |
Richard Desturned
GoonWaffe Goonswarm Federation
1822
|
Posted - 2014.04.11 19:32:00 -
[116] - Quote
i prefer triple distilled protobeer
in other words, scotch npc alts have no opinions worth consideration |
Herzog Wolfhammer
Sigma Special Tactics Group
4717
|
Posted - 2014.04.12 01:13:00 -
[117] - Quote
I should not have posted that meat soak recipe. Now I'm starving and my GF stopped feeding me months ago.
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
4838
|
Posted - 2014.04.27 21:48:00 -
[118] - Quote
Good God that espresso stout is strong.
Bring back DEEEEP Space! |
Faenir Antollare
University of Caille Gallente Federation
256
|
Posted - 2014.04.28 06:45:00 -
[119] - Quote
My very fave was the old Boddingtons bitter from the Strangeways brewery before Whitbreads bought it out, was a magnificent slurp but like the Guinness it was never a good traveler. If we could have a roll-back to the early `90's and I was a wealthy man I would buy the company just so as to preserve something that was really rather special.
Nowadays, with good actual Ales getting more difficult to find locally I tend mostly to lose myself in the odd gallon of Marston's Pedigree, a quite famous brew in the UK and one that doesn't need any plugging.
If I am out and about, say fishing (I travel all over the country in search of that perfect river swim) the King of Ale's taste wise that I know of now has to be Herefordshire's very own Wye Valley Pale Ale. In no way can it be considered a strong beer (it's Pale Ale lol) but light crisp and refreshing, absolutely perfect for that hot or cold day when neither the Salmon nor the Barbel are playing and you need to keep your wits about you for fishing later on through the night. Connoisseurs of the genuine finer slurps in life could do a lot worse if they ever find themselves around the Symonds Yat/Hunstmans Bridge are and nip into the "Saracens Head". Truly spectacular! |
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CCP Lebowski
Sebiestor Tribe Minmatar Republic
103
|
Posted - 2014.04.28 10:52:00 -
[120] - Quote
This thread is making me thirsty! Good job that Sledgehammer, Goliath and myself are running the Liver Incursion this year at Fanfest!
I heartily recommend anyone who is attending Fanfest to join us, it should be an absolute mess (In the best way possible) CCP Lebowski | EVE Quality Assurance | Team Five-0
https://twitter.com/ccp_lebowski |
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Sibyyl
537
|
Posted - 2014.04.28 11:54:00 -
[121] - Quote
I'll take a Chimay Blue, but gin is my true love. Take solace knowing that even after the sun sets, and your sky is filled with darkness, that the sun is still shining. -D. Entervention Psychotic Monk joins BNI |
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CCP Goliath
C C P C C P Alliance
2063
|
Posted - 2014.04.28 12:08:00 -
[122] - Quote
Sibyyl wrote:I'll take a Chimay Blue, but gin is my true love.
Bought a double magnum of Chimay Blue at our preferred local beer bar a few weeks ago. Never again... CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Sibyyl
537
|
Posted - 2014.04.28 12:17:00 -
[123] - Quote
CCP Goliath wrote:Bought a double magnum of Chimay Blue at our preferred local beer bar a few weeks ago. Never again... Bad? Take solace knowing that even after the sun sets, and your sky is filled with darkness, that the sun is still shining. -D. Entervention Psychotic Monk joins BNI |
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CCP Sledgehammer
C C P C C P Alliance
81
|
Posted - 2014.04.28 12:18:00 -
[124] - Quote
Sibyyl wrote:CCP Goliath wrote:Bought a double magnum of Chimay Blue at our preferred local beer bar a few weeks ago. Never again... Bad?
Excellent! But it was a terrible idea. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzog Wolfhammer
Sigma Special Tactics Group
4840
|
Posted - 2014.04.28 22:58:00 -
[125] - Quote
CCP Lebowski wrote:This thread is making me thirsty! Good job that Sledgehammer, Goliath and myself are running the Liver Incursion this year at Fanfest!
I heartily recommend anyone who is attending Fanfest to join us, it should be an absolute mess (In the best way possible)
Up to now I would have never been able to fit an understanding to the idea of naming a beer "Incursion".
Bring back DEEEEP Space! |
Zzzzleepyhead
Imperial Collective Unsettled.
11
|
Posted - 2014.04.29 18:25:00 -
[126] - Quote
Ooooh, favorite beer. So many: For drinking lots: Pistonhead (best there ever was were the 2011 summer edition) A couple: Arrogant Bastard from Stone Brewing Co.
And in no particular order: Brooklyn lager/Pale Ale Kilkenny Most from Brew Dog My own special brews, mainly Pale Ale and Amber Ale. Nom nom Ginger Ale Mead
Right now I'm enjoying an Oppig+Ñrds' Single Hop Ale. Very good. Using only Celeia hops. I live by the good motto of Less QQ, more pew pew.
and the longcat, decending with the holy light, cleanse the world with fire and lazor beams. |
Mikhem
Taxisk Unlimited
131
|
Posted - 2014.05.02 15:14:00 -
[127] - Quote
Here is important link for friends of beer. I have no experience of this machine but it looks interesting. http://www.beermachine.com/ Mikhem
Door is still closed. :(
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Herzog Wolfhammer
Sigma Special Tactics Group
4904
|
Posted - 2014.05.19 17:15:00 -
[128] - Quote
Ok the Espresso Stout was a raging hit. Usually I take a walk with a pint when I run out of bottles and by the end of that pint I was staggering. Not wise to drink that one on an empty stomach.
The next batch - going to put the yeast in, in a few hours:
Quote: Smoked Scotch Ale
By itself, Scotch Ale has a wonderful reputation for being malty sweet tamed with a warm alcohol note. Adding a little smoked malt compliments the sweetness like a fine Single Malt Scotch. Barley malt grows well in Scotland but hops were almost unknown, so this style features the maltiness and downplays bitterness.
7 lbs Light Malt Extract 1 lb Light Dry Malt Extract 1 lb Wheat Dry Malt Extract 1/2 lb Munich Malt 1/2 lb Crystal Malt 40L 1/4 lb Belgian Caramunich Malt 1/4 lb Peated (smoked) Malt 1 oz Northern Brewer Hops 8 HBUs (Boiling)60 mins 1/2 oz Kent Golding Hops (Flavor) 15 mins Wyeast 1728 Scottish Ale 1 tsp Amylase Enzyme
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add cracked Munich, Crystal, Caramunich, and Peated Malts to 2 gals of cold water and bring to boil. When the boiling starts, remove the grain. Add the Light Malt Extract, Dry Light Malt Extract, and Wheat Dry Malt Extract then bring to a boil again. Add 1 oz of Northern Brewer Hops and continue to boil for 45 minutes. Add 1/2 oz of Kent Golding Hops and continue to boil for 15 minutes. Sparge the hops with cold water into the fermenter. Add the wort to the fermenter with cold water to make 5 gals. Add yeast and Amylase Enzyme when the temp reaches 70-¦. Ferment at 65-¦ for 7 days or until fermentation slows. Rack to a secondary fermenter. Let it age 2 weeks in secondary then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract boiled with 2 cups of water added in the bottling bucket.
This one had an odd smell while boiling it - made me check to make sure nothing was burning. This is going to be my first "not black as the grave" brew. Bring back DEEEEP Space! |
Sibyyl
Brave Collective
1008
|
Posted - 2014.05.19 17:20:00 -
[129] - Quote
I had an Old Rasputin's this weekend. It was quite tasty and a bit sinister.. Take solace knowing that even after the sun sets, and your sky is filled with darkness, that the sun is still shining. -D. Entervention Psychotic Monk joins BNI |
Herzog Wolfhammer
Sigma Special Tactics Group
4904
|
Posted - 2014.05.19 18:27:00 -
[130] - Quote
Sibyyl wrote:I had an Old Rasputin's this weekend. It was quite tasty and a bit sinister..
The local market has some of that - been on the fence about giving it a try. It looks like the Burning Czar Imperial Stout from a popular home brewing book (and one of the stouts I can't age long enough because everybody hogs it) Bring back DEEEEP Space! |
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ISD Supogo
ISD Community Communications Liaisons
1
|
Posted - 2014.05.19 18:33:00 -
[131] - Quote
Guinness Draught. I don't care if it tastes "bad enough to kill a maggot" to quote my best friend, I love it! ISD Supogo Ensign Community Communication Liaisons (CCLs) Interstellar Services Department |
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Herzog Wolfhammer
Sigma Special Tactics Group
4907
|
Posted - 2014.05.20 18:48:00 -
[132] - Quote
We have fermentation - nothing like watching several billion life forms working hard to bring you a good time.
Bring back DEEEEP Space! |
Askan Sprock
Aliastra Gallente Federation
3
|
Posted - 2014.05.22 11:29:00 -
[133] - Quote
Sibyyl wrote:I'll take a Chimay Blue, but gin is my true love.
What Gins tickle your fancy Sibyl?
For myself:
Gin Wise: Big fan of London No3 with lime Hendricks with cucumber Bobby's with dry tonic And of course a simple classic Tanqueray (at 47%) All mixed with tonic: Fevertree, Fentimans, Indi & Co.
Beer wise: Brew Dog Punk IPA Kaapse Brouwers Carrie IPA German beer in all it's wonderful flavours Asahi (love the way it's crisp) And when you're REALLY REALLY thirsty, after a match or what have you in the sun: nothing beats a watery, mass market, ice cold, standard brew. Honestly though, any halfway decent IPA will make me happy. Love myself the hoppy bitterness.
Whisky wise: Lagavullin (16yo and the 12yo special release at cask strength) perfect balance between peat and wood Glenfarclas (21yo) wonderful, smooth, subtle Clynelish (14yo) hearty and salty coastal malt, really worth trying The Yamazaki malt (12yo) Japanese whisky is a stunner. Really high quality. Some Japanese whiskies are floral and wonderfully light. |
Mikhem
Taxisk Unlimited
137
|
Posted - 2014.06.01 20:08:00 -
[134] - Quote
Here is beer video: I need beer. Guaranteed laugh. https://www.youtube.com/watch?v=XOu_On_6vMY Mikhem
Door is still closed. :(
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Herzog Wolfhammer
Sigma Special Tactics Group
5013
|
Posted - 2014.06.21 02:56:00 -
[135] - Quote
OK here's your redneck beer brewing tip of the week:
When you make a batch of beer you have time, money, and ego invested in it. Therefore, if it's a crap batch, you'll drink the whole darned thing alone, get plastered nightly, and forget why you were drinking alone.
So the key is, let your friends try it first.
If none of them die, or barf all over your apartment, it's good. Bring back DEEEEP Space! |
Sibyyl
Gallente Federation
1793
|
Posted - 2014.06.21 05:54:00 -
[136] - Quote
Askan Sprock wrote:Sibyyl wrote:I'll take a Chimay Blue, but gin is my true love. What Gins tickle your fancy Sibyl? For myself: Gin Wise: Big fan of London No3 with lime Hendricks with cucumber Bobby's with dry tonic And of course a simple classic Tanqueray (at 47%) All mixed with tonic: Fevertree, Fentimans, Indi & Co. I love to have a Tanq & Tonic once in a while, but a Tanqueray martini is not something I'd enjoy (with all my heart).. it's sure been pushed pretty hard as the martini ingredient de jour but I'm partial to Boodles, or Beefeater, or New Am. Bombay Sapphire if I have a DD. My martini really just needs to taste like 87 octane rating gasoline to be perfect..
Quote: Beer wise: ... Asahi (love the way it's crisp)
Have you tried Asahi Super Dry? It's really quite wonderful.. I remember this waiter convinced me to try it at this "Osaka Pizza" place and it was the best thing to go with the piping hot, back of your throat spicy food that night. .. when everything else is gone .. |
Catalytic morphisis
Rock Huggers Inc The Pears of Anguish
49
|
Posted - 2014.06.21 09:53:00 -
[137] - Quote
nothing like pewing in new eden with a pint of Black Sheep on the go |
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CCP Goliath
C C P C C P Alliance
2253
|
Posted - 2014.06.21 10:09:00 -
[138] - Quote
Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light.
Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory! CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Anathema Device
State War Academy Caldari State
5
|
Posted - 2014.06.21 21:51:00 -
[139] - Quote
CCP Goliath wrote:... along with some orange peel and pith, and some cracked coriander seeds ... This is very close to what I do with my wheat beer. I use a microplane zester which gives you orange peel without the pith. Absolutely no idea how the pith modifies the taste. |
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CCP Goliath
C C P C C P Alliance
2255
|
Posted - 2014.06.22 23:06:00 -
[140] - Quote
Anathema Device wrote:CCP Goliath wrote:... along with some orange peel and pith, and some cracked coriander seeds ... This is very close to what I do with my wheat beer. I use a microplane zester which gives you orange peel without the pith. Absolutely no idea how the pith modifies the taste.
It confers citric bitterness, which should complement the peppery tone of the yeast nicely, as well as balance out the overall sweetness of this particular beer. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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CyBorn
Lucifer Clan Industry Limitless Inc.
0
|
Posted - 2014.06.23 02:41:00 -
[141] - Quote
My favorite beer is Whiskey |
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CCP Lebowski
C C P C C P Alliance
158
|
Posted - 2014.06.23 10:52:00 -
[142] - Quote
CyBorn's not on board CCP Lebowski | EVE Quality Assurance | Team Five-0
https://twitter.com/ccp_lebowski |
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vynok
Sub Par.
8
|
Posted - 2014.06.26 23:09:00 -
[143] - Quote
CCP Goliath wrote:Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light. Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory! AWESOME!! Another of the faithful has joined the ranks! Grats on your first brew! |
CyBorn
Lucifer Clan Industry Limitless Inc.
1
|
Posted - 2014.06.27 01:11:00 -
[144] - Quote
CCP Lebowski wrote:CyBorn's not on board
HAHAHA
I do enjoy a good beer, especially in the summer. Don't really have a favorite bran though. I enjoy the micro brews, the small crafted ones.
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CCP Lebowski
C C P C C P Alliance
159
|
Posted - 2014.06.27 11:33:00 -
[145] - Quote
vynok wrote:CCP Goliath wrote:Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light. Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory! AWESOME!! Another of the faithful has joined the ranks! Grats on your first brew!
I helped by drinking copiously and offering moral support, a key part of the brewing process!
CCP Lebowski | EVE Quality Assurance | Team Five-0
https://twitter.com/ccp_lebowski |
|
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CCP Sledgehammer
C C P C C P Alliance
140
|
Posted - 2014.06.27 11:34:00 -
[146] - Quote
CCP Lebowski wrote:vynok wrote:CCP Goliath wrote:Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light. Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory! AWESOME!! Another of the faithful has joined the ranks! Grats on your first brew! I helped by drinking copiously and offering moral support, a key part of the brewing process!
It's a key role that has to be filled in any Brewday. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Dally Lama
Republic University Minmatar Republic
35
|
Posted - 2014.06.27 16:45:00 -
[147] - Quote
I personally enjoy a fat line of blow followed by a thickly packed bowl of *********.
Just me maybe.
EDIT: What!!! Why on earth is the proper term for weed filtered? Don't get me wrong, I usually like my weed filtered, just not like this! New Fitting Window | Distances above 10km | Maximums for buy orders |
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CCP Sledgehammer
C C P C C P Alliance
142
|
Posted - 2014.06.27 16:46:00 -
[148] - Quote
Dally Lama wrote:I personally enjoy a fat line of blow followed by a thickly packed bowl of *********.
Just me maybe.
Yeah but imagine those things with a nice beer to wash them down. You're welcome Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Goliath
C C P C C P Alliance
2256
|
Posted - 2014.07.01 12:43:00 -
[149] - Quote
CCP Goliath wrote:Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light. Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory!
Update: 2 days ago, while on a Skype call with the missus (I'm away on business), we discovered that the airlock had blown off! Obviously I did what any reasonable, calm person would do, and felt my heart sink as I knew that my first beer was a total writeoff. Then I did what any actually reasonable, calm person would do, called Sledgehammer, and learned that it was actually probably fine. I remotely guided my better half through the process of sanitising, filling the airlock, and reseating it, and after a quick smell test showed notes of DELICIOUS BEER AND BANANAS and absolutely no notes of horrible antiseptic odors (ironically indicating an infection), I was much happier. Getting back to Iceland on Thursday to prepare my brand new Corny keg for it (prepare = get awful "new keg smell" eradicated) and then the conditioning commences! CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Sibyyl
Gallente Federation
1846
|
Posted - 2014.07.01 17:36:00 -
[150] - Quote
Dally Lama wrote:I personally enjoy a fat line of blow followed by a thickly packed bowl of *********.
Just me maybe.
EDIT: What!!! Why on earth is the proper term for weed filtered? Don't get me wrong, I usually like my weed filtered, just not like this! Mind if I do a J? .. when everything else is gone .. |
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Anslo
Scope Works
5676
|
Posted - 2014.07.01 18:03:00 -
[151] - Quote
Chimay or gtfo
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CCP Goliath
C C P C C P Alliance
2298
|
Posted - 2014.07.17 14:11:00 -
[152] - Quote
Hey guys, just wanted to post to say MY BEER IS READY IN 10 DAYS!!!!! (Maybehopefully)
Also posting to get Sledgehammer to give you an update on his insane brewing cadence at the moment. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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CCP Sledgehammer
C C P C C P Alliance
147
|
Posted - 2014.07.17 14:26:00 -
[153] - Quote
CCP Goliath wrote:Hey guys, just wanted to post to say MY BEER IS READY IN 10 DAYS!!!!! (Maybehopefully)
Also posting to get Sledgehammer to give you an update on his insane brewing cadence at the moment.
Not so much insane compared to some I know, but yeah, two brewdays in two days. My first stab at a Saison, which is using Wyeast 3724 - Belgian Saison. Off the top of my head it was along the lines of this:
Brewday 1:
"Getting my Sais on" 3Kg Weyermann's Pale Malt 1.5Kg Carahell 500g Wheat Malt 300g Acidulated Malt
25g East Kent Goldings for 60mins 20g Celeia (Styrian Goldings) for 20mins
Wyeast 3274
Brewday 2:
"A Hundred Texans in Space, v1.1" 4.5kg Weyermann's Pale Malt 300g Wheat Malt 600g Caraamber 300g Melanoidin 200g Acidulated Malt
20g Galaxy for 60mins 15g Galaxy for 25mins 15g Centennial for 10mins 15g Amarillo, steep for 2 mins, Aroma.
Fermentis Safale US-05
The saison stalled at 1.036 whilst fermenting at around 20-¦C, since yesterday it is now in a drying room gurgling away happily at about 26-¦C. Definitely the warmest ferment I've done but research indicated that this yeast loves a warm primary ferment.
Feeling pretty thirsty after writing all that :)
Post-work beer, Goliath? I have an idea for brewday 3. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
147
|
Posted - 2014.07.17 14:32:00 -
[154] - Quote
A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Bosun
C C P C C P Alliance
2
|
Posted - 2014.07.17 14:45:00 -
[155] - Quote
Yo!
Just got my first bucket and brewkit today and thought I'd touch base. Holy Moley it looks like Sledgehammer knows what he's doing!
I just went with a Coopers Australian Lager kit for my first go. Will report back with results!
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Corraidhin Farsaidh
Hello-There
620
|
Posted - 2014.07.19 16:31:00 -
[156] - Quote
Along with Oracle DBA skills I have a degree in Chemistry...any jobs available at CCP breweries?
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Sibyyl
Gallente Federation
3293
|
Posted - 2014.07.19 17:20:00 -
[157] - Quote
CCP Sledgehammer wrote:A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. I'm not an expert by any stretch, but I've made a pumpkin ale with my work team the last two years and we typically go 60-90 mins adding hops about 30 minutes before we stop, then ferment for a 2-3 weeks (depending on when the bubbling from the initial fermentation peters out). Afterwards we bottle them up and keep for another week or so before serving.
5 hours just for the boiling part? Are you using a bunsen burner? .. when everything else is gone .. |
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ISD Rontea
ISD Community Communications Liaisons
308
|
Posted - 2014.07.21 07:33:00 -
[158] - Quote
Russian beer: Flower honey- 4kg Water - 20L Hop - 50 gramme Barm - 100 gramme
1. Suitable container + 20 liters of water + Honey + Hop 2. Mix all 3. Action - boiling. 1 hour 4. Filtering mash 5. Solute + Barm -> Gyle (with open cap). Temperature - 18-20 C 6. Action - wait 5-6 days 7. Close cap 8. Put gyle in chill place 9. Pour it into bottles 10. Drink chilled
ISD Rontea Lieutenant -Æ-+-+-+-+-é-æ-Ç -¦-Ç-â-+-+-ï -+-+ -¦-+-¦-+-+-+-¦-¦-¦-ü-é-¦-+-Ä -ü -+-¦-Ç-+-¦-¦-+-+ Interstellar Services Department
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CCP Goliath
C C P C C P Alliance
2325
|
Posted - 2014.07.21 09:13:00 -
[159] - Quote
Sibyyl wrote:CCP Sledgehammer wrote:A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. I'm not an expert by any stretch, but I've made a pumpkin ale with my work team the last two years and we typically go 60-90 mins adding hops about 30 minutes before we stop, then ferment for a 2-3 weeks (depending on when the bubbling from the initial fermentation peters out). Afterwards we bottle them up and keep for another week or so before serving. 5 hours just for the boiling part? Are you using a bunsen burner?
He isn't just talking about the boil. I imagine he is timing beginning to end, so heating up mash water, grinding grist, mashing for an hour, lautering, which can take a really long time, measuring gravity, boil, chill, then primary fermenter, along with all the cleaning that goes with that. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Bagrat Skalski
Poseidaon
2376
|
Posted - 2014.07.21 09:29:00 -
[160] - Quote
ISD Rontea wrote:Russian beer: Flower honey- 4kg Water - 20L Hop - 50 gramme Barm - 100 gramme
1. Suitable container + 20 liters of water + Honey + Hop 2. Mix all 3. Action - boiling. 1 hour 4. Filtering mash 5. Solute + Barm -> Gyle (with open cap). Temperature - 18-20 C 6. Action - wait 5-6 days 7. Close cap 8. Put gyle in chill place 9. Pour it into bottles 10. Drink chilled
I would rather call it russian hoppy mead. For there is not a grain of corn in there, and as honey is the base its mead technically for me. When weapons, technology, and economies mature faster than the leadership culture entrusted with them, disaster ensues. http://i.minus.com/ibeZ0sJewvDMBN.gif =ƒÿü |
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CCP Sledgehammer
C C P C C P Alliance
149
|
Posted - 2014.07.21 10:44:00 -
[161] - Quote
CCP Goliath wrote:Sibyyl wrote:CCP Sledgehammer wrote:A question for the community!
Just wondering how long your average brew session lasts?
I am doing all grain brews right now and rarely clock in under 5 hours, mostly due to my crappy boiling setup. I'm not an expert by any stretch, but I've made a pumpkin ale with my work team the last two years and we typically go 60-90 mins adding hops about 30 minutes before we stop, then ferment for a 2-3 weeks (depending on when the bubbling from the initial fermentation peters out). Afterwards we bottle them up and keep for another week or so before serving. 5 hours just for the boiling part? Are you using a bunsen burner? He isn't just talking about the boil. I imagine he is timing beginning to end, so heating up mash water, grinding grist, mashing for an hour, lautering, which can take a really long time, measuring gravity, boil, chill, then primary fermenter, along with all the cleaning that goes with that.
Yeah I am talking about a full brew session, from starting to heat mash water to pitching yeast/cleaning. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Goliath
C C P C C P Alliance
2325
|
Posted - 2014.07.21 11:55:00 -
[162] - Quote
Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Sibyyl
Gallente Federation
3460
|
Posted - 2014.07.21 14:01:00 -
[163] - Quote
Ok that makes sense. I think it takes us about half a day, maybe even more.. with heavy drinking involved, of course. .. when everything else is gone .. |
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CCP Goliath
C C P C C P Alliance
2327
|
Posted - 2014.07.21 14:56:00 -
[164] - Quote
Sibyyl wrote:Ok that makes sense. I think it takes us about half a day, maybe even more.. with heavy drinking involved, of course.
If you aren't drinking, you aren't brewing CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Darren Airtex
Dayman Industries
0
|
Posted - 2014.07.22 14:03:00 -
[165] - Quote
All I am willing to say is, my grandfather got 2 years in the state prison for brewing up Moonshine. |
vynok
Sub Par. Gentlemen's.Club
9
|
Posted - 2014.07.23 19:45:00 -
[166] - Quote
CCP Goliath wrote:Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that.
Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go.
As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest? |
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CCP Goliath
C C P C C P Alliance
2330
|
Posted - 2014.07.24 13:11:00 -
[167] - Quote
vynok wrote:CCP Goliath wrote:Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that. Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go. As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest?
Safbrew WB-06. It fermented a little warm, which should basically be fine with that yeast as that's where the bananas start to show their notes, and it had a wonderful banana aroma going, maybe less pronounced than a Weihenstephaner but in that zone. It just has this... quality to it that is unpleasant. Could be "first beer from the keg" syndrome, could be temp, could be time. Could be horrific oxidization...
My downstairs neighbor has a kegerator and is considering getting out of the game, so hopefully I can buy that. If not, I do have a spare fridge that Sledgehammer and I were going to lager in, but that could be a solution. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Herzog Wolfhammer
Sigma Special Tactics Group
5135
|
Posted - 2014.07.24 17:15:00 -
[168] - Quote
vynok wrote:CCP Goliath wrote:Tasted my wheat last night. It's been in its keg for only a week so wasn't expecting any great shakes. First thing I learned - my keg room needs to be cooler. It foamed like a crazy dog. Second thing I learned - the beer tastes really weird when it's warm, instantly less weird when you put an orange slice into it, and almost pleasant when you chill it. Pretty optimistic about drinking it next weekend, but still willing to give it 1 more week in the keg after that. Yea temp is key to drafting beer, well that and beer line length and diameter. If you dont have a keg-a-rator set up you may want to look into investing in one, a fridge you can convert or a jockey box. Jockey boxes are nice and simple they chill the beer as it comes out of the tap and are wicked easy to build. Get yourself a cheap plastic cooler, throw a couple taps in the front of it then either run the beer through a stainless coil or a cold plate then throw some ice on it and your good to go. But even thats not gonna help unless you have proper serving beerline length. their are all kinds of beer line calculators on the net, but i found it is way easier (and more fun) to just start with 18 feel of 1/4 inch line and start pouring, cutting line, and drinking till you get it were you get a nice pour. I usually cut about 6-12 inches of line a go. As far as the funky flavors that could be yeast dependent. Did you use a german wheat beer yeast by chance? I just went back and read your post regarding a very strong fermentation, was the yeast danstars Munich yest?
You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat.
Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous.
Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a "Norm" there if the brew is good. Bring back DEEEEP Space! |
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CCP Sledgehammer
C C P C C P Alliance
153
|
Posted - 2014.07.24 17:21:00 -
[169] - Quote
Herzog Wolfhammer wrote:You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat. Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous. Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a " Norm" there if the brew is good.
My goodness, I just connected the fact that he's called Norm with the fact that he's NORMally found in Cheers. Mindblown/daymade/sitdownandthinkaboutthings Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
153
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Posted - 2014.07.24 17:22:00 -
[170] - Quote
Also, Herzog, Downpour is an excellent name for a pub :D Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
153
|
Posted - 2014.07.24 17:22:00 -
[171] - Quote
Inspired by that, I think I'll call my saison Delugeonal. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzog Wolfhammer
Sigma Special Tactics Group
5135
|
Posted - 2014.07.24 17:29:00 -
[172] - Quote
CCP Goliath wrote:CCP Goliath wrote:Exciting moment for me yesterday! After months of attending others people's brew days, I finally got to have one of my own!!! Decided on a wheat since I love them so much, and more specifically, as close to a Blue Moon clone as I could get. Grain bill was very simple, just 2.5kg of pale malt, 2kg of wheat and 500g of Cara-Pils. Super light on the hops, 15g of Cascade for 45 mins and 15g for 10 mins, along with some orange peel and pith, and some cracked coriander seeds, for 5 mins. Yeast would ideally have been WLP400 but in the absence of that we used T-58 dry yeast. Since it was 1 month past its best, Sledgehammer decided we should make a starter with it. The thing was a monster, making bids to escape its glass prison every 20 mins or so, and smelled wonderfully light. Waking up this morning, going to check on it, and finding it bubbling away like a champ is definitely one of the more exciting moments of recent memory! Update: 2 days ago, while on a Skype call with the missus (I'm away on business), we discovered that the airlock had blown off! Obviously I did what any reasonable, calm person would do, and felt my heart sink as I knew that my first beer was a total writeoff. Then I did what any actually reasonable, calm person would do, called Sledgehammer, and learned that it was actually probably fine. I remotely guided my better half through the process of sanitising, filling the airlock, and reseating it, and after a quick smell test showed notes of DELICIOUS BEER AND BANANAS and absolutely no notes of horrible antiseptic odors (ironically indicating an infection), I was much happier. Getting back to Iceland on Thursday to prepare my brand new Corny keg for it (prepare = get awful "new keg smell" eradicated) and then the conditioning commences!
I used to think that the loss of the airlock was death. But have read numerous times that there's a "protective layer of C02". Wine makers are more aware of this, using large open top fermenters covered in a cloth to keep the bugs out (gnats will suicide themselves in the vat - very happy gnats).
One of the main reasons I have found for airlock blowoff was that the primary fermentation was incomplete. But many times when it happened, I was under the impression that it was complete, running the primary "7 to 10 days" as many of the recipes call for, or as they say "until fermentation slows". Here is where temperature issues can play with you. For where I have found that it appeared fermentation slowed, the action of racking the beer brings new life to it and hence the airlock goes or gets full of foam. I theorize that yeast on the bottom that cannot breath goes dormant prematurely and when racking the beer, it comes back alive again, see's there's still sugars to eat (and crap out into alcohol) and gets to work.
To counter this two methods have worked for me. One is agitation - somewhere around 3/4ths into the primary fermentation, swish or shake the primary fermenter for a bit to get things stirred up. Everything will be settled down again days later when racking. Another method is to go with a higher fermentation temperature, maybe up to 5 degrees. The latter method risks lesser body but higher strength but that might be desirable.
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5135
|
Posted - 2014.07.24 17:34:00 -
[173] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:You got that right. I have had disasters all because of temperature issues. My last batch, the Smoked Scotch ale, got skunked. So far the only use for it has been to de-stink outhouses (yes I have a friend who uses one) and compost heaps. It might be good for cleaning boat hulls too but I don't have a boat. Back to porters and stouts. They are most forgiving especially where lack of temperature regulation is possible. There's a reason why brew and cellars are synonymous. Meanwhile, there's a place that opening up walking distance from my apartment.. Every day I check to see if it's open. I'm thinking of establishing myself as a " Norm" there if the brew is good. My goodness, I just connected the fact that he's called Norm with the fact that he's NORMally found in Cheers. Mindblown/daymade/sitdownandthinkaboutthings
There's another one... another character Normally found in a bar...
An Astero blueprint for the first person to tell me where the "other Norm" is.
Yes there is another Norm character in another long running series, also a barfly. I'll contract an Astero blueprint to the first person who names the character and the series.
Bring back DEEEEP Space! |
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CCP Sledgehammer
C C P C C P Alliance
154
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Posted - 2014.07.24 17:36:00 -
[174] - Quote
I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzog Wolfhammer
Sigma Special Tactics Group
5135
|
Posted - 2014.07.24 17:49:00 -
[175] - Quote
CCP Sledgehammer wrote:I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D
Close. But here's a hint.
The other Norm is also indirectly referred to as Norm.
Bring back DEEEEP Space! |
MeBiatch
GRR GOONS
1902
|
Posted - 2014.07.24 21:02:00 -
[176] - Quote
im 29 and from toronto so that means i drink pabst blue ribbon... mmmmm my fav cheep beer.
if i am going for something with class then nothing beats a ice cold rickards red from swiss chalet... not sure why it has to be swiss chalet its just the mugs they use are perfect for the brew.
oh i also enjoy red stripe, or a good ol ++ywiec.
There are no stupid Questions... just stupid people... CCP Goliath wrote:
Ugh ti-di pooping makes me sad. |
Sibyyl
Gallente Federation
3925
|
Posted - 2014.07.25 02:18:00 -
[177] - Quote
I had this strangely wonderful thing called a Moscow Mule today with coworkers. It comes in this copper cup and the place wanted to hold onto our IDs because apparently these mugs are $25 a piece a people can run off with them. It's vodka, ginger beer, and with a slice of lime.
In a strange way it reminds me of an Irish Car Bomb but different tastes and serving experience, of course.. .. when everything else is gone .. |
Vortexo VonBrenner
Tadakastu-Obata Corporation The Honda Accord
1471
|
Posted - 2014.07.25 03:40:00 -
[178] - Quote
Herzog Wolfhammer wrote:CCP Sledgehammer wrote:I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D Close. But here's a hint. The other Norm is also indirectly referred to as Norm. Wasn't there a Simpsons episode where all the Cheers characters were "Simpsonized"? Homer goes into Cheers. :)
I'm listening to-áBj+¦rk, playing EVE, eating fishsticks, and I'm cold....this is immersion gaming. |
Herzog Wolfhammer
Sigma Special Tactics Group
5145
|
Posted - 2014.07.25 05:27:00 -
[179] - Quote
Vortexo VonBrenner wrote:Herzog Wolfhammer wrote:CCP Sledgehammer wrote:I mean, the only obvious one that springs to mind would be Barney Gumble from The Simpsons. I don't think I can accept that blueprint even if I am right.... :D Close. But here's a hint. The other Norm is also indirectly referred to as Norm. Wasn't there a Simpsons episode where all the Cheers characters were "Simpsonized"? Homer goes into Cheers. :)
He was a permanent fixture in the series of which this other Norm was a character in.
Rule out any cartoons or cartoon show.
(I can't believe nobody got this already y'all are slacking)
Note: I hope this is not a thread hijacking. It's related to Norm from Cheers, and Norm IS beer. Bring back DEEEEP Space! |
Bagrat Skalski
Poseidaon
2396
|
Posted - 2014.07.25 07:58:00 -
[180] - Quote
Talking about Simpsons and beer. When weapons, technology, and economies mature faster than the leadership culture entrusted with them, disaster ensues. http://i.minus.com/ibeZ0sJewvDMBN.gif =ƒÿü |
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CCP Sledgehammer
C C P C C P Alliance
161
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Posted - 2014.07.25 10:54:00 -
[181] - Quote
Star Trek: Deep Space 9, Morn.
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzog Wolfhammer
Sigma Special Tactics Group
5146
|
Posted - 2014.07.25 15:32:00 -
[182] - Quote
CCP Sledgehammer wrote:Star Trek: Deep Space 9, Morn.
You got it! Yes even on the Norm Wiki page it's mentioned that Morn is a tribute to Norm, though Morn never speaks. Or the viewers of DS9 never see him speak.
Has it been so long that DS9 is starting to slide out of memory? It ended in 1999. Maybe I'm getting old
There's probably da rules that prevent me from giving you the Astero BP though. That means it's still "up for grabs". Hmmmm what to do with it....
(I always keep a few of them around because ghost sites and bad luck) Bring back DEEEEP Space! |
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CCP Sledgehammer
C C P C C P Alliance
162
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Posted - 2014.07.25 15:40:00 -
[183] - Quote
Herzog Wolfhammer wrote:CCP Sledgehammer wrote:Star Trek: Deep Space 9, Morn.
You got it! Yes even on the Norm Wiki page it's mentioned that Morn is a tribute to Norm, though Morn never speaks. Or the viewers of DS9 never see him speak. Has it been so long that DS9 is starting to slide out of memory? It ended in 1999. Maybe I'm getting old There's probably da rules that prevent me from giving you the Astero BP though. That means it's still "up for grabs". Hmmmm what to do with it.... (I always keep a few of them around because ghost sites and bad luck)
It's crazy that I didn't get it sooner considering that in the past month I've been rewatching TNG and DS9 :D Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CyBorn
Chevauchee Sojourn
4
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Posted - 2014.08.23 19:45:00 -
[184] - Quote
Who's starting their Pumpkin Ale? Real pumpkins or can? I'm going the more natural route. Not on the market yet but I'm just prepping some recipes. |
Rezan Tepet
Partial Safety
42
|
Posted - 2014.08.25 18:05:00 -
[185] - Quote
Starbucks' PSL (Pumpkin Spice Latte) seasonal release is one of the best times of the year.
Why?
Not because of that fat and calorie bomb. It means that it's almost time for Southern Tier's Pumking seasonal release!
~ I just moved to the South, so they're trying to force Abita Amber down my throat like it's more precious than water. And, I mean, it's okay. Skip Purple Haze, though; there's something funky about it, and I don't normally mind fruity beers for a switchup.
So far as regionals go, I'll always have a little bit of Christian Moerlein pride. The Barbarossa Double-Dark Lager is a strange and exquisite taste that I recommend, and their Northern Liberties IPA is solid enough to stand up in the crowd of the more popular IPAs. Overall, Cincinnati's trying to rebrand itself as a beer city, and if they can get the legal entertainment district established at the Banks (meaning one can walk around outside with beer, a la the French Quarter in New Orleans), it'll swiftly rise in that esteem. There's already a number of stellar breweries in that area; I should seriously consider freelancing a "beer tour guide" for visitors.
~ If you really want a unique experience, mix Southern Tier's Choklat Stout with Rogue's Chipotle Ale (half and half works fine) for an Aztec-Mocha Beer that's out of this world. Place where I worked had both on tap, and we found the Choklat by itself was too thick and heavyGÇöit's hard to even tackle a pint by oneself (I'd normally consider that a "challenge issued," but beer challenges are for college bros). Cutting it with chipotle ale lightened its heaviness and added a spice to the chocolate that made it hellishly decadent.
~ So far as more "staples" go (since most everything I've listed, Abita aside, has been seasonal or switch-up), Bell's as a brewery has yet to let me down with anything they've produced. Moerlein's Helles Lager is solid, and I've already mentioned Northern Liberties for the colder seasons. And then, there's always PBR for when I feel like hating life.
[E] Formatting errors oaramos: |oh-WAR-uh-mohs| n. GÇö-áTerm given to early Caldarian wormhole explorers. From Rataani language; literally, "Wave-jumper."-á adj. GÇö-á[see: "moss" "mossy"] slangGÇö crazy, insane |
Herzog Wolfhammer
Sigma Special Tactics Group
5360
|
Posted - 2014.08.25 18:26:00 -
[186] - Quote
Hmmm Pumpkin Ale... now would certainly be the time to make it. A month from start to bottling, a few weeks to age, then a Halloween party to get totally bombed on the stuff.
Trouble with Pumpkin Ales, I find, is that they are not dark enough. What I would really like to see is a Pumpkin Porter or Stout. Anybody got anything like that?
Beer has to be so dark that not only should light be unable to escape it, but bad ideas falling within the event horizon should also never see time. It's best to just drink and not come up with dumb ideas while doing it, and I've observed that in countries where the beer is very strong, nobody dies with their last words being "watch this".
So - Pumpkin STOUT/Porter! The darker the better. Bring it on! Bring back DEEEEP Space! |
Ila Dace
Center for Advanced Studies Gallente Federation
12311
|
Posted - 2014.08.26 02:26:00 -
[187] - Quote
Run-of-the-mill I know, but Samuel Adams Oktoberfest is out again... Got my case at CostCo. So good. If House played Eve: http://i.imgur.com/y7ShT.jpg |
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CCP Goliath
C C P C C P Alliance
2368
|
Posted - 2014.08.26 10:04:00 -
[188] - Quote
Herzog Wolfhammer wrote:Hmmm Pumpkin Ale... now would certainly be the time to make it. A month from start to bottling, a few weeks to age, then a Halloween party to get totally bombed on the stuff.
Trouble with Pumpkin Ales, I find, is that they are not dark enough. What I would really like to see is a Pumpkin Porter or Stout. Anybody got anything like that?
Beer has to be so dark that not only should light be unable to escape it, but bad ideas falling within the event horizon should also never see time. It's best to just drink and not come up with dumb ideas while doing it, and I've observed that in countries where the beer is very strong, nobody dies with their last words being "watch this".
So - Pumpkin STOUT/Porter! The darker the better. Bring it on!
http://redhook.com/beers/out-of-your-gourd-pumpkin-porter/ http://www.alaskanbeer.com/our-brew/limited-edition/pilot-series/pumpkin-porter.html
Ask and ye shall receive. Being of non-US descent, I've never really understood the appeal of pumpkin... I'd try a pumpkin ale, but I definitely wouldn't make one without trying it :) CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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selket Shihari
SuperNoobs
349
|
Posted - 2014.08.26 10:22:00 -
[189] - Quote
CCP Goliath wrote:Herzog Wolfhammer wrote:Hmmm Pumpkin Ale... now would certainly be the time to make it. A month from start to bottling, a few weeks to age, then a Halloween party to get totally bombed on the stuff.
Trouble with Pumpkin Ales, I find, is that they are not dark enough. What I would really like to see is a Pumpkin Porter or Stout. Anybody got anything like that?
Beer has to be so dark that not only should light be unable to escape it, but bad ideas falling within the event horizon should also never see time. It's best to just drink and not come up with dumb ideas while doing it, and I've observed that in countries where the beer is very strong, nobody dies with their last words being "watch this".
So - Pumpkin STOUT/Porter! The darker the better. Bring it on! http://redhook.com/beers/out-of-your-gourd-pumpkin-porter/http://www.alaskanbeer.com/our-brew/limited-edition/pilot-series/pumpkin-porter.htmlAsk and ye shall receive. Being of non-US descent, I've never really understood the appeal of pumpkin... I'd try a pumpkin ale, but I definitely wouldn't make one without trying it :)
Pumpkin Ale sounds ******* amazing. il have to find some around me So long, and thanks for all the fish |
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CCP Sledgehammer
C C P C C P Alliance
164
|
Posted - 2014.08.26 10:41:00 -
[190] - Quote
Herzog Wolfhammer wrote:Hmmm Pumpkin Ale... now would certainly be the time to make it. A month from start to bottling, a few weeks to age, then a Halloween party to get totally bombed on the stuff.
Trouble with Pumpkin Ales, I find, is that they are not dark enough. What I would really like to see is a Pumpkin Porter or Stout. Anybody got anything like that?
Beer has to be so dark that not only should light be unable to escape it, but bad ideas falling within the event horizon should also never see time. It's best to just drink and not come up with dumb ideas while doing it, and I've observed that in countries where the beer is very strong, nobody dies with their last words being "watch this".
So - Pumpkin STOUT/Porter! The darker the better. Bring it on!
A molassesy, treacly pumpkin porter might be pretty good actually. I've only ever tried an 80 shilling pumpkin ale, Scottish traditional variant, that wasn't dark at all. Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Herzog Wolfhammer
Sigma Special Tactics Group
5366
|
Posted - 2014.08.26 16:30:00 -
[191] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:Hmmm Pumpkin Ale... now would certainly be the time to make it. A month from start to bottling, a few weeks to age, then a Halloween party to get totally bombed on the stuff.
Trouble with Pumpkin Ales, I find, is that they are not dark enough. What I would really like to see is a Pumpkin Porter or Stout. Anybody got anything like that?
Beer has to be so dark that not only should light be unable to escape it, but bad ideas falling within the event horizon should also never see time. It's best to just drink and not come up with dumb ideas while doing it, and I've observed that in countries where the beer is very strong, nobody dies with their last words being "watch this".
So - Pumpkin STOUT/Porter! The darker the better. Bring it on! A molassesy, treacly pumpkin porter might be pretty good actually. I've only ever tried an 80 shilling pumpkin ale, Scottish traditional variant, that wasn't dark at all.
"molassesy, treacly pumpkin porter..." Yep that's what I have in mind. Back in 2008 I raised an entire field of pumpkins on a friends farm that he was not using much. Most of them I gave away to whoever wanted them but I still had a truckload of pumpkins to deal with. I got very very good at pumpkin pie. So when I'm thinking of a dark porter or stout, I'm thinking of that flavor from the kind of pie that is made from brown sugar and a little too much cinnamon and ginger.
CCP Goliath wrote:Herzog Wolfhammer wrote:Hmmm Pumpkin Ale... now would certainly be the time to make it. A month from start to bottling, a few weeks to age, then a Halloween party to get totally bombed on the stuff.
Trouble with Pumpkin Ales, I find, is that they are not dark enough. What I would really like to see is a Pumpkin Porter or Stout. Anybody got anything like that?
Beer has to be so dark that not only should light be unable to escape it, but bad ideas falling within the event horizon should also never see time. It's best to just drink and not come up with dumb ideas while doing it, and I've observed that in countries where the beer is very strong, nobody dies with their last words being "watch this".
So - Pumpkin STOUT/Porter! The darker the better. Bring it on! http://redhook.com/beers/out-of-your-gourd-pumpkin-porter/http://www.alaskanbeer.com/our-brew/limited-edition/pilot-series/pumpkin-porter.htmlAsk and ye shall receive. Being of non-US descent, I've never really understood the appeal of pumpkin... I'd try a pumpkin ale, but I definitely wouldn't make one without trying it :)
Never had I an original idea in my life -meaning that what I'm after exists - I'll check with the other brewers on this. The brew supply store has a (physical) bulletin board where they post their recipes.
Molasses is an ingredient I've used before. There was a recipe called Bourbon Stout that entailed using oak chips soaked in Maker's Mark left in the secondary of a mostly basic stout. I took that recipe, soaked the oak in Goslings Black Seal rum instead (and Bacardi 151 later on), took the Stout recipe and added 2 lbs of molasses to it. Such a beer has been seen before back during prohibition when barrels normally used for aging rum were taken and used to make beer. The addition of molasses makes it darker and stronger. So ultimately the pumpkin brew WILL have molasses as it's a rather "forgiving" ingredient. Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5366
|
Posted - 2014.08.26 17:37:00 -
[192] - Quote
OK so this one from here is touting "pumpkin pie in a bottle" - but is this dark enough? I like my Halloweens dark you see.
Quote:Pumpkin Ale
This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called GÇ£Will It FermentGÇ¥, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.
7 lbs Light Malt Extract 6 lbs Pumpkin Meat 1 lbs Carapils Malt 1 oz Cascade Hops 7 HBUs (Boiling) 60 min 3/4 tsp Ground Cinnamon 1/4 tsp Ground Cloves 1/4 tsp Ground Ginger 1/4 tsp Ground Nutmeg Wyeast American Ale Yeast
For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70-¦. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3GÇ¥ pieces. ItGÇÖs now ready for the boil.
I suppose dropping to 5 lbs light malt extract and replace it with 2 lbs molasses might do the trick? Bring back DEEEEP Space! |
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CCP Goliath
C C P C C P Alliance
2368
|
Posted - 2014.08.26 19:35:00 -
[193] - Quote
Herzog Wolfhammer wrote:OK so this one from here is touting "pumpkin pie in a bottle" - but is this dark enough? I like my Halloweens dark you see. Quote:Pumpkin Ale
This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called GÇ£Will It FermentGÇ¥, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.
7 lbs Light Malt Extract 6 lbs Pumpkin Meat 1 lbs Carapils Malt 1 oz Cascade Hops 7 HBUs (Boiling) 60 min 3/4 tsp Ground Cinnamon 1/4 tsp Ground Cloves 1/4 tsp Ground Ginger 1/4 tsp Ground Nutmeg Wyeast American Ale Yeast
For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70-¦. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3GÇ¥ pieces. ItGÇÖs now ready for the boil.
I suppose dropping to 5 lbs light malt extract and replace it with 2 lbs molasses might do the trick?
Without knowing what color profile molasses imparts in that kind of solution (and I've never brewed with extract so I don't know that either, but since it says light I'm going to assume 2-row/maris otter style), I would think this would have a very light color profile, along the line of a pale ale. That's assuming that you're talking about Weyermanns Carapils, which is Dextrine and gives no real flavor or color, just good body and superior head retention, as I understand it. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
|
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CCP Sledgehammer
C C P C C P Alliance
165
|
Posted - 2014.08.26 22:34:00 -
[194] - Quote
Herzog Wolfhammer wrote:OK so this one from here is touting "pumpkin pie in a bottle" - but is this dark enough? I like my Halloweens dark you see. Quote:Pumpkin Ale
This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called GÇ£Will It FermentGÇ¥, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.
7 lbs Light Malt Extract 6 lbs Pumpkin Meat 1 lbs Carapils Malt 1 oz Cascade Hops 7 HBUs (Boiling) 60 min 3/4 tsp Ground Cinnamon 1/4 tsp Ground Cloves 1/4 tsp Ground Ginger 1/4 tsp Ground Nutmeg Wyeast American Ale Yeast
For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70-¦. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3GÇ¥ pieces. ItGÇÖs now ready for the boil.
I suppose dropping to 5 lbs light malt extract and replace it with 2 lbs molasses might do the trick?
That really doesn't seem like it will end up as dark as you'd want. If you wanted colour over body, even 300g of Carafa Special I will darken it tonnes, with the body of the molasses behind it, that might be amazing.
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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Solecist Project
Mew Age Outpaws
8797
|
Posted - 2014.08.27 07:45:00 -
[195] - Quote
As long as you don't put it through a soda stream... YELLOW FOR SIBYYL! RAISE YOUR ARMS \o/ :D https://forums.eveonline.com/default.aspx?g=posts&m=4953366#post4953366 https://www.youtube.com/watch?v=4XsorUGTaq0
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sjw7
CompleXion Industries CompleXion Alliance
0
|
Posted - 2014.08.30 11:31:00 -
[196] - Quote
My favourite style of beer is IPA with the following being drunk if available
Marstons Old Empire Pale Ale Youngs Golden Zest
However if I am watching the football during the week I will stick with a few pints of Fosters as I know what its going to do to me and how much I can drink. If its a weekend I enjoy trying out the guest ales that my local pub puts on. The landlord keeps a good pint and always has a couple of unusual ones on tap.
A few years ago I got into home brewing and after trying a few kits (well worth giving them a go if you want to try out some brewing for yourself) I moved onto all grain. I picked up a load of ingredients this week for the following two brews that I will be doing.
- Bayou Brown Ale - Dr Smurto's Golden Ale
Going to do a stout or two for the winter after these.
Cheers
sjw7 |
selket Shihari
SuperNoobs
353
|
Posted - 2014.08.31 05:17:00 -
[197] - Quote
currently drinking Sam Adams Cherry Wheat..picked it up on a whim, and was not disappointed. you should try it I AM WHO I AM, TAKE IT OR LEAVE IT |
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CCP Goliath
C C P C C P Alliance
2375
|
Posted - 2014.08.31 10:46:00 -
[198] - Quote
selket Shihari wrote:currently drinking Sam Adams Cherry Wheat..picked it up on a whim, and was not disappointed. you should try it
Would that I could! That sounds sublime. CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Solecist Project
The Scope Gallente Federation
9396
|
Posted - 2014.08.31 14:05:00 -
[199] - Quote
Does anyone here have experience when it comes to sending beer to iceland, from within europe? http://residentoutlaw.tumblr.com - Mew Age Calendar YC116.08.27 https://forums.eveonline.com/default.aspx?g=posts&find=unread&t=369961 - https://www.youtube.com/watch?v=IjPsnfysrp8 - |
Greg Valanti
Righteous Immortal Pew Dead Terrorists
114
|
Posted - 2014.09.01 03:39:00 -
[200] - Quote
Highly advise anyone in the NJ/NY/PA area of the US to check out anything by Carton Brewing if the opportunity presents itself. |
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CCP Goliath
C C P C C P Alliance
2377
|
Posted - 2014.09.01 10:13:00 -
[201] - Quote
Solecist Project wrote:Does anyone here have experience when it comes to sending beer to iceland, from within europe?
I don't know about beer, but I know that basically all packages sent to us are scrutinised at customs, so they need to be clearly marked with "gift" (and even then, I still have no idea about the legality or regulations surrounding it)
Why do you ask? CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Wey'oun
Fairlight Corp Rooks and Kings
163
|
Posted - 2014.09.01 10:24:00 -
[202] - Quote
He probably figures that being on a rock in the middle of nowhere means you are being neglected with substandard local beer. However after drinking a few to many pints of Egils Sterkur ( think that was the name of it) I would have to disagree... |
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CCP Goliath
C C P C C P Alliance
2377
|
Posted - 2014.09.01 10:29:00 -
[203] - Quote
Wey'oun wrote:He probably figures that being on a rock in the middle of nowhere means you are being neglected with substandard local beer. However after drinking a few to many pints of Egils Sterkur ( think that was the name of it) I would have to disagree...
Buddy I hate to break it to you but I'm pretty sure that's the Icelandic equivalent of superlager... CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath |
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Wey'oun
Fairlight Corp Rooks and Kings
163
|
Posted - 2014.09.01 10:57:00 -
[204] - Quote
CCP Goliath wrote:Wey'oun wrote:He probably figures that being on a rock in the middle of nowhere means you are being neglected with substandard local beer. However after drinking a few to many pints of Egils Sterkur ( think that was the name of it) I would have to disagree... Buddy I hate to break it to you but I'm pretty sure that's the Icelandic equivalent of superlager...
That explains alot.... Rocketfuel!!!!
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Herzog Wolfhammer
Sigma Special Tactics Group
5371
|
Posted - 2014.09.02 16:23:00 -
[205] - Quote
I tried sending beer from Germany to the USA once and the entire package vanished off the face of the earth.
Hope customs enjoyed it. Bring back DEEEEP Space! |
vynok
Sub Par. Gentlemen's.Club
11
|
Posted - 2014.09.04 04:42:00 -
[206] - Quote
Herzog Wolfhammer wrote:OK so this one from here is touting "pumpkin pie in a bottle" - but is this dark enough? I like my Halloweens dark you see. Quote:Pumpkin Ale
This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called GÇ£Will It FermentGÇ¥, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.
7 lbs Light Malt Extract 6 lbs Pumpkin Meat 1 lbs Carapils Malt 1 oz Cascade Hops 7 HBUs (Boiling) 60 min 3/4 tsp Ground Cinnamon 1/4 tsp Ground Cloves 1/4 tsp Ground Ginger 1/4 tsp Ground Nutmeg Wyeast American Ale Yeast
For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70-¦. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3GÇ¥ pieces. ItGÇÖs now ready for the boil.
I suppose dropping to 5 lbs light malt extract and replace it with 2 lbs molasses might do the trick? I would suggest adding 1/2 pound carafa 2, 1/2 pound crystal 60L, 1/2 of chocolate malt. For the pumpkins half em, seed em, season em up with a bit of brown sugar, nutmeg, all spice and cinnamon then toast em at about 325-350 degrees F till they get nice and carmelly but make sure they are still a bit firm. After you toast them up and they have cooled slice them into 1-2 inch cubes then through them in the freezer till the day before brew day then pull them out and make sure they thaw. As far as the spices in the recipe you found abovei would through them in at flame out then taste after it has gone into secondary and if you think it need more make a spice tea and add it to the secondary. gotta be careful with spice a little to much goes a long ways. Ohh also you may want to adding in a vanilla bean or 2 with about 5 minutes left in the boil. Also my experiance with molasses is it can sometimes impart a bit of a mineral taste may want to nix it all together. the above malts should make the beer blacker then a hookers heart.
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Herzog Wolfhammer
Sigma Special Tactics Group
5385
|
Posted - 2014.09.04 05:37:00 -
[207] - Quote
vynok wrote:Herzog Wolfhammer wrote:OK so this one from here is touting "pumpkin pie in a bottle" - but is this dark enough? I like my Halloweens dark you see. Quote:Pumpkin Ale
This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called GÇ£Will It FermentGÇ¥, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.
7 lbs Light Malt Extract 6 lbs Pumpkin Meat 1 lbs Carapils Malt 1 oz Cascade Hops 7 HBUs (Boiling) 60 min 3/4 tsp Ground Cinnamon 1/4 tsp Ground Cloves 1/4 tsp Ground Ginger 1/4 tsp Ground Nutmeg Wyeast American Ale Yeast
For Bottling: 1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70-¦. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.
For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.
Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3GÇ¥ pieces. ItGÇÖs now ready for the boil.
I suppose dropping to 5 lbs light malt extract and replace it with 2 lbs molasses might do the trick? I would suggest adding 1/2 pound carafa 2, 1/2 pound crystal 60L, 1/2 of chocolate malt. For the pumpkins half em, seed em, season em up with a bit of brown sugar, nutmeg, all spice and cinnamon then toast em at about 325-350 degrees F till they get nice and carmelly but make sure they are still a bit firm. After you toast them up and they have cooled slice them into 1-2 inch cubes then through them in the freezer till the day before brew day then pull them out and make sure they thaw. As far as the spices in the recipe you found abovei would through them in at flame out then taste after it has gone into secondary and if you think it need more make a spice tea and add it to the secondary. gotta be careful with spice a little to much goes a long ways. Ohh also you may want to adding in a vanilla bean or 2 with about 5 minutes left in the boil. Also my experiance with molasses is it can sometimes impart a bit of a mineral taste may want to nix it all together. the above malts should make the beer blacker then a hookers heart.
My opinion on the mods you suggested
Bring back DEEEEP Space! |
Gregor Parud
598
|
Posted - 2014.09.05 13:39:00 -
[208] - Quote
I don't drink alcohol at all, not because of health reasons or anything but I just don't like the taste. And as I never fell for any sort of peer pressure I didn't start drinking it at a young age either. I took a sip but didn't like it so I stopped, tried again a few months later, still didn't like it do simply decided to not bother. It's the same reason why I don't smoke; it's not nice and I wasn't interested in trying to impress anyone.
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Deck Cadelanne
Exigent Circumstances CAStabouts
21
|
Posted - 2014.09.05 18:05:00 -
[209] - Quote
Gregor Parud wrote:I don't drink alcohol at all, not because of health reasons or anything but I just don't like the taste. And as I never fell for any sort of peer pressure I didn't start drinking it at a young age either. I took a sip but didn't like it so I stopped, tried again a few months later, still didn't like it do simply decided to not bother. It's the same reason why I don't smoke; it's not nice and I wasn't interested in trying to impress anyone.
Have you seen a doctor about this?
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Deck Cadelanne
Exigent Circumstances CAStabouts
21
|
Posted - 2014.09.05 18:08:00 -
[210] - Quote
May I humbly recommend Flying Dog's Gonzo Imperial Porter?
I am a big porter fan in general, and I found this to be quite nice. |
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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 |
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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. |
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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! |
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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
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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!
|
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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 |
|
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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
|
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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
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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 |
|
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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
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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
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Herzog Wolfhammer
Sigma Special Tactics Group
5545
|
Posted - 2014.10.14 07:02:00 -
[241] - Quote
Bottled the dark pumpkin brew last night.
Ran out of bottles and had to drink a pint. Poor me.
Gotta say this is a strange one. Neutral aftertaste, like a feeling that the slug you just took, didn't happen. So you gotta take another one to ensure that you are really drinking a beer and not just thinking you did.
Then the potency hits... This one is going to be trouble.
Tastes more like stout beer than anything pumpkin pie related. Not like the taste of a pumpkin brew intended to taste like pumpkin pie, but more like "Hey I was eating pumpkin pie a half hour ago now I'm having a beer".
7 - 10 days in the bottles and mellow out and I'm sure I'll have a few friends falling into the bonfire this Halloween. Then I haz their stuff.
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.10.14 07:02:59 -
[242] - Quote
Bottled the dark pumpkin brew last night.
Ran out of bottles and had to drink a pint. Poor me.
Gotta say this is a strange one. Neutral aftertaste, like a feeling that the slug you just took, didn't happen. So you gotta take another one to ensure that you are really drinking a beer and not just thinking you did.
Then the potency hits... This one is going to be trouble.
Tastes more like stout beer than anything pumpkin pie related. Not like the taste of a pumpkin brew intended to taste like pumpkin pie, but more like "Hey I was eating pumpkin pie a half hour ago now I'm having a beer".
7 - 10 days in the bottles and mellow out and I'm sure I'll have a few friends falling into the bonfire this Halloween. Then I haz their stuff.
Bring back DEEEEP Space!
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Liafcipe9000
Critically Preposterous
24376
|
Posted - 2014.10.14 11:52:00 -
[243] - Quote
Alcohol-free beer. I'm crazy enough without it, you don't want me to suicide gank in real life now do you? Frostys Virpio > CCP: Continously Crying Playerbase
I like to gank it, gank it!
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Liafcipe9000
Critically Preposterous
24454
|
Posted - 2014.10.14 11:52:35 -
[244] - Quote
Alcohol-free beer. I'm crazy enough without it, you don't want me to suicide gank in real life now do you?
Frostys Virpio > CCP: Continously Crying Playerbase
I like to gank it, gank it!
|
Herzog Wolfhammer
Sigma Special Tactics Group
5553
|
Posted - 2014.10.15 07:19:00 -
[245] - Quote
OK while the pumpkin porter stout brew whatever is in bottles, I started the next batch.
The mission is here.
But I'm making a mod to it. Instead of soaking oak chips in bourbon I'm using Bacardi 151 and I added 2.5 lbs of non-sulphered molasses to this mix. This brew is a throwback to the Prohibition Era where at times casks used to age rum and other spirits got deployed to contain beer. This imparts the flavor of the cask and whatever it had before into the beer.
I've done this recipe numerous times with great results and I suspect it'll wreck the Thanksgiving Holiday for a few hapless friends who underestimate its strength (again) but they'll still say they had a good time.
Roughly 1 hour ago I was done making it and the entire studio smells like it. This is a good thing.
Meanwhile the pumpkin brew will be "tested" tomorrow by a Scottish girl from down the road. If she likes it, then it's safe to drink. I got a 1.5 pint bottle, the largest of the set, I fill for her every batch. It has not been shoved up my ass yet - but she think's she'll need two out of some notion that I'll enjoy the first one. Gotta keep them guessing you know.
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.10.15 07:19:33 -
[246] - Quote
OK while the pumpkin porter stout brew whatever is in bottles, I started the next batch.
The mission is here.
But I'm making a mod to it. Instead of soaking oak chips in bourbon I'm using Bacardi 151 and I added 2.5 lbs of non-sulphered molasses to this mix. This brew is a throwback to the Prohibition Era where at times casks used to age rum and other spirits got deployed to contain beer. This imparts the flavor of the cask and whatever it had before into the beer.
I've done this recipe numerous times with great results and I suspect it'll wreck the Thanksgiving Holiday for a few hapless friends who underestimate its strength (again) but they'll still say they had a good time.
Roughly 1 hour ago I was done making it and the entire studio smells like it. This is a good thing.
Meanwhile the pumpkin brew will be "tested" tomorrow by a Scottish girl from down the road. If she likes it, then it's safe to drink. I got a 1.5 pint bottle, the largest of the set, I fill for her every batch. It has not been shoved up my ass yet - but she think's she'll need two out of some notion that I'll enjoy the first one. Gotta keep them guessing you know.
Bring back DEEEEP Space!
|
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CCP Sledgehammer
C C P C C P Alliance
306
|
Posted - 2014.10.15 10:20:00 -
[247] - Quote
Herzog Wolfhammer wrote:OK while the pumpkin porter stout brew whatever is in bottles, I started the next batch. The mission is here. But I'm making a mod to it. Instead of soaking oak chips in bourbon I'm using Bacardi 151 and I added 2.5 lbs of non-sulphered molasses to this mix. This brew is a throwback to the Prohibition Era where at times casks used to age rum and other spirits got deployed to contain beer. This imparts the flavor of the cask and whatever it had before into the beer. I've done this recipe numerous times with great results and I suspect it'll wreck the Thanksgiving Holiday for a few hapless friends who underestimate its strength (again) but they'll still say they had a good time. Roughly 1 hour ago I was done making it and the entire studio smells like it. This is a good thing. Meanwhile the pumpkin brew will be "tested" tomorrow by a Scottish girl from down the road. If she likes it, then it's safe to drink. I got a 1.5 pint bottle, the largest of the set, I fill for her every batch. It has not been shoved up my ass yet - but she think's she'll need two out of some notion that I'll enjoy the first one. Gotta keep them guessing you know.
There's one thing in general we Scots are known for, and it's booze. I reckon you've found yourself a great QA(le) tester! That recipe sounds like a winner, I've had one similar but they went full out and turned it in to a christmas pudding beer, with raisins, sultanas and candied orange in the fermenter, Rum on top of that. I must say it was fuckin' awesome.
Brewing cadence has been non-existent since I came back from Holiday 3 weeks ago, need to get a few brews on but also need to take inventory to do that... Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
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CCP Sledgehammer
C C P C C P Alliance
310
|
Posted - 2014.10.15 10:20:49 -
[248] - Quote
Herzog Wolfhammer wrote:OK while the pumpkin porter stout brew whatever is in bottles, I started the next batch. The mission is here. But I'm making a mod to it. Instead of soaking oak chips in bourbon I'm using Bacardi 151 and I added 2.5 lbs of non-sulphered molasses to this mix. This brew is a throwback to the Prohibition Era where at times casks used to age rum and other spirits got deployed to contain beer. This imparts the flavor of the cask and whatever it had before into the beer. I've done this recipe numerous times with great results and I suspect it'll wreck the Thanksgiving Holiday for a few hapless friends who underestimate its strength (again) but they'll still say they had a good time. Roughly 1 hour ago I was done making it and the entire studio smells like it. This is a good thing. Meanwhile the pumpkin brew will be "tested" tomorrow by a Scottish girl from down the road. If she likes it, then it's safe to drink. I got a 1.5 pint bottle, the largest of the set, I fill for her every batch. It has not been shoved up my ass yet - but she think's she'll need two out of some notion that I'll enjoy the first one. Gotta keep them guessing you know.
There's one thing in general we Scots are known for, and it's booze. I reckon you've found yourself a great QA(le) tester! That recipe sounds like a winner, I've had one similar but they went full out and turned it in to a christmas pudding beer, with raisins, sultanas and candied orange in the fermenter, Rum on top of that. I must say it was fuckin' awesome.
Brewing cadence has been non-existent since I came back from Holiday 3 weeks ago, need to get a few brews on but also need to take inventory to do that...
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda
|
|
Herzog Wolfhammer
Sigma Special Tactics Group
5554
|
Posted - 2014.10.15 15:58:00 -
[249] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:OK while the pumpkin porter stout brew whatever is in bottles, I started the next batch. The mission is here. But I'm making a mod to it. Instead of soaking oak chips in bourbon I'm using Bacardi 151 and I added 2.5 lbs of non-sulphered molasses to this mix. This brew is a throwback to the Prohibition Era where at times casks used to age rum and other spirits got deployed to contain beer. This imparts the flavor of the cask and whatever it had before into the beer. I've done this recipe numerous times with great results and I suspect it'll wreck the Thanksgiving Holiday for a few hapless friends who underestimate its strength (again) but they'll still say they had a good time. Roughly 1 hour ago I was done making it and the entire studio smells like it. This is a good thing. Meanwhile the pumpkin brew will be "tested" tomorrow by a Scottish girl from down the road. If she likes it, then it's safe to drink. I got a 1.5 pint bottle, the largest of the set, I fill for her every batch. It has not been shoved up my ass yet - but she think's she'll need two out of some notion that I'll enjoy the first one. Gotta keep them guessing you know. There's one thing in general we Scots are known for, and it's booze. I reckon you've found yourself a great QA(le) tester! That recipe sounds like a winner, I've had one similar but they went full out and turned it in to a christmas pudding beer, with raisins, sultanas and candied orange in the fermenter, Rum on top of that. I must say it was fuckin' awesome. Brewing cadence has been non-existent since I came back from Holiday 3 weeks ago, need to get a few brews on but also need to take inventory to do that...
P...p....pudding beer? :-O Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.10.15 15:58:48 -
[250] - Quote
CCP Sledgehammer wrote:Herzog Wolfhammer wrote:OK while the pumpkin porter stout brew whatever is in bottles, I started the next batch. The mission is here. But I'm making a mod to it. Instead of soaking oak chips in bourbon I'm using Bacardi 151 and I added 2.5 lbs of non-sulphered molasses to this mix. This brew is a throwback to the Prohibition Era where at times casks used to age rum and other spirits got deployed to contain beer. This imparts the flavor of the cask and whatever it had before into the beer. I've done this recipe numerous times with great results and I suspect it'll wreck the Thanksgiving Holiday for a few hapless friends who underestimate its strength (again) but they'll still say they had a good time. Roughly 1 hour ago I was done making it and the entire studio smells like it. This is a good thing. Meanwhile the pumpkin brew will be "tested" tomorrow by a Scottish girl from down the road. If she likes it, then it's safe to drink. I got a 1.5 pint bottle, the largest of the set, I fill for her every batch. It has not been shoved up my ass yet - but she think's she'll need two out of some notion that I'll enjoy the first one. Gotta keep them guessing you know. There's one thing in general we Scots are known for, and it's booze. I reckon you've found yourself a great QA(le) tester! That recipe sounds like a winner, I've had one similar but they went full out and turned it in to a christmas pudding beer, with raisins, sultanas and candied orange in the fermenter, Rum on top of that. I must say it was fuckin' awesome. Brewing cadence has been non-existent since I came back from Holiday 3 weeks ago, need to get a few brews on but also need to take inventory to do that...
P...p....pudding beer? :-O
Bring back DEEEEP Space!
|
|
|
CCP Sledgehammer
C C P C C P Alliance
307
|
Posted - 2014.10.16 12:58:00 -
[251] - Quote
Yeah! It's actually a thing! Graphical QA Analyst | EVE Quality Assurance | Team TriLambda |
|
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CCP Sledgehammer
C C P C C P Alliance
310
|
Posted - 2014.10.16 12:58:57 -
[252] - Quote
Yeah! It's actually a thing!
Graphical QA Analyst | EVE Quality Assurance | Team TriLambda
|
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Herzog Wolfhammer
Sigma Special Tactics Group
5564
|
Posted - 2014.10.18 01:53:00 -
[253] - Quote
I must find this recipe....
There was a holiday brew I tried a few years ago that had orange and cinnamon involved but to a minor extent. The extra flavors didn't seem very noticeable.
Bootlegger brew will be bottled in a month, primary will be freed up in a week, so there is time.
On a side note, this year I will attempt Skyr as I used to make cheese too, though not as much these days - still have the equipment. When Skyr Gobbler of the Yule Lads was shown last year (hope to see them again this year) that big tub of Skyr looked tasty. Like a turbocharged yogurt, dairy's answer to bacon.
Bring back DEEEEP Space! |
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.10.18 01:53:15 -
[254] - Quote
I must find this recipe....
There was a holiday brew I tried a few years ago that had orange and cinnamon involved but to a minor extent. The extra flavors didn't seem very noticeable.
Bootlegger brew will be bottled in a month, primary will be freed up in a week, so there is time.
On a side note, this year I will attempt Skyr as I used to make cheese too, though not as much these days - still have the equipment. When Skyr Gobbler of the Yule Lads was shown last year (hope to see them again this year) that big tub of Skyr looked tasty. Like a turbocharged yogurt, dairy's answer to bacon.
Bring back DEEEEP Space!
|
Herzog Wolfhammer
Sigma Special Tactics Group
5594
|
Posted - 2014.10.30 16:28:37 -
[255] - Quote
OK something is bothering me.... I have a batch of beer bottled and will not have bottles for the next batch. I used to time it well enough.
This means....
kegging
Anybody have opinions on that? My greatest fear is that I'm going to end up making a kegerator but I have a lot of projects on my plate already.
Still... beer on tap... in my home? Did I die and not get the memo?
Bring back DEEEEP Space!
|
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CCP Goliath
C C P C C P Alliance
2572
|
Posted - 2014.10.30 16:38:02 -
[256] - Quote
Herzog Wolfhammer wrote:OK something is bothering me.... I have a batch of beer bottled and will not have bottles for the next batch. I used to time it well enough.
This means....
kegging
Anybody have opinions on that? My greatest fear is that I'm going to end up making a kegerator but I have a lot of projects on my plate already.
Still... beer on tap... in my home? Did I die and not get the memo?
Both Sledgehammer and I use corny kegs, (I've actually never bottled) and dig them. I guess one of the issues is portability, but if you already have bottles, you're fine there. CO2 is pricy as an initial outlay, but I've seen great solutions with paintball canisters instead of bottles.
CCP Goliath | QA Director | EVE Illuminati | @CCP_Goliath
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Bagrat Skalski
Poseidaon
5446
|
Posted - 2014.10.31 06:57:23 -
[257] - Quote
Herzog Wolfhammer wrote: Still... beer on tap... in my home?
Let's drink to that.
Recon makes them stronger
|
Herzog Wolfhammer
Sigma Special Tactics Group
5681
|
Posted - 2014.11.03 21:57:41 -
[258] - Quote
CCP Goliath wrote:Herzog Wolfhammer wrote:OK something is bothering me.... I have a batch of beer bottled and will not have bottles for the next batch. I used to time it well enough.
This means....
kegging
Anybody have opinions on that? My greatest fear is that I'm going to end up making a kegerator but I have a lot of projects on my plate already.
Still... beer on tap... in my home? Did I die and not get the memo? Both Sledgehammer and I use corny kegs, (I've actually never bottled) and dig them. I guess one of the issues is portability, but if you already have bottles, you're fine there. CO2 is pricy as an initial outlay, but I've seen great solutions with paintball canisters instead of bottles.
I'm looking into this.
Though oddly the present batch that could have been bottled today is showing a resurgence of fermentation activity. This is odd and not a good sign (possible contamination from a wild yeast? It could be epic or a disaster or both).
Bring back DEEEEP Space!
|
Herzog Wolfhammer
Sigma Special Tactics Group
5681
|
Posted - 2014.11.21 08:12:27 -
[259] - Quote
OK the "Pirate Porter" is in bottles. I snuck and cup and it tastes like a slightly bitter rum and cola. It's going to be a long 7 days.
Bring back DEEEEP Space!
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