| By tdunkirk on Aug 24th 2004, 11:46 pm | Permalink |
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My own Porter recipe is on tap, finally. A bit dry, but tasty. I did try using something other than black patent, as has been discussed in the forums here, and I'd say it was a good choice. An Irish Red in the Beer Pool that's just about finished and sure to please the reluctant beer-water drinkers in the Autumn Equinox crowd. That Big Brew recipe is pretty tasty. Finally, a starter of Wyeast 3724 Saison yeast is bubbling away, a bit late in the season, but should make a brew that'll be ready to share with the Equinox crowd. I'll be heating the Beer Pool with a thermostatically controlled 200 watt aquarium heater and will be adding an aquarium power head for circulation and keeping the H2O blanket consistently cozy - ya gotta love working with fish geeks when it comes to quick Beer Pool heating solutions. Next week, a lil' rye beer that has become so popular, and will provide a starter for a 1.100+ Monster to be brewed the following week. Good times. Brewing is definitely...well...my 2nd favorite full contact sport. |
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| By tdunkirk on May 27th 2004, 12:41 am | Permalink |
| The Rye-PA is drinking great! So good, as a matter of fact, that I'll be hording it and bringing my Bavarian-style Hefe' along for the Memorial Day weekend instead. Both brews actually got me back into bottling partial batches to condition, and it wasn't near as bad as I remember! | |
| By tdunkirk on Feb 9th 2004, 1:34 am | Permalink |
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A follow up on my Vanilla Imperial Stout...IT'S GREAT!!! I had two split beans of fair quality (not dry, but not plum and moist either) and kept them in the secondary for three weeks. I felt the vanilla stood on its own after the secondary, but at kegging I dry-beaned the results were great. Good reviews from tasters including "good balance of (vanilla) flavor with the alcohol," and "..how did you do this?". Thanks to Denny and others that chimed in with their thoughts on the use of vanilla beans. |
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