Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > 12 Beers of Christmas 2012!

Reply
 
LinkBack Thread Tools
Old 06-15-2012, 04:29 PM   #81
biggben
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: port angeles, Washington state
Posts: 161
Likes Given: 2

Default

so how does this work and what is it? is this a competition or something?

__________________
biggben is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2012, 11:42 PM   #82
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,790
Liked 73 Times on 65 Posts
Likes Given: 20

Default

Quote:
Originally Posted by biggben View Post
so how does this work and what is it? is this a competition or something?
Check out the first post in the thread, it explains what's up...
__________________
Packaged: A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: American Pale Mosaic SMaSH (*finally* back in the game!)
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 06-16-2012, 04:42 PM   #83
Draygon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Castle Rock, CO
Posts: 113
Likes Given: 1

Default

Took a sample today of the Stout, SG was 1.110 its down to 1.038 this morning and still going, sitting at 9.6% ABV currently.

__________________
http://www.facebook.com/B2Brewing

Primary:Empty
Secondary: Amber Ale
Bottled: B2 Amber, Scottish Ale, Honey B Ale, Cherry Stout, Bourbon Vanilla Porter, Double Chocolate (Milk) Stout, B2 Cream Ale, Amber Cider, Maple syrup dark ale, Pirate Strong Ale, Midas touch clone, Spiced Imperial Stout, Olde Ale

Planned: Milk Stout, Barley Wine
Draygon is offline
 
Reply With Quote Quick reply to this message
Old 06-18-2012, 11:17 PM   #84
dgez
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Atlanta, GA
Posts: 168
Liked 13 Times on 11 Posts

Default

Brew day for the juniper rye bock is scheduled for July 5th.

My neighbor has some juniper bushes in his yard. So Im going to clip some branches to boil in the mash liquor and also use some for lautering. I'll do some small scale testing first to see what the juniper 'tea' tastes like and see what ratios might be needed to get a hint of sappy woodiness. I'm really only using branches to be more traditional than for flavor extraction. If its gross I'll just use them for lautering.

__________________
dgez is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2012, 12:28 AM   #85
mikeysab
HBT_SUPPORTER.png
Feedback Score: 26 reviews
 
mikeysab's Avatar
Recipes 
 
Join Date: Aug 2009
Location: staten island
Posts: 4,276
Liked 451 Times on 355 Posts
Likes Given: 3

Default

Is there anyone that wants to take the Abbey weizen from me? Apparently, rebuilding the world trade center is gonna take more of my time than I thought. If not, no biggie, i'll try to squeeze it in on a free sunday

__________________
Quote:
Originally Posted by Yooper
We be in a big hurry for dope beer with much alcamahol and flavor, quality, balance, and aroma don't matter.
Mikeysab on untappd.
mikeysab is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2012, 12:34 AM   #86
sfrisby
HBT_LIFETIMESUPPORTER.png
Feedback Score: 11 reviews
 
sfrisby's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Atlanta, GA
Posts: 1,615
Liked 215 Times on 147 Posts

Default

Quote:
Originally Posted by mikeysab
Apparently, rebuilding the world trade center is gonna take more of my time than I thought.
It's always something, ain't it?

Que the reserve team!
__________________
sfrisby is online now
 
Reply With Quote Quick reply to this message
Old 06-19-2012, 01:35 AM   #87
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,790
Liked 73 Times on 65 Posts
Likes Given: 20

Default

Quote:
Originally Posted by mikeysab View Post
Is there anyone that wants to take the Abbey weizen from me? Apparently, rebuilding the world trade center is gonna take more of my time than I thought. If not, no biggie, i'll try to squeeze it in on a free sunday
I just PM'd jtakacs to see if he's still interested in doing one...
__________________
Packaged: A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: American Pale Mosaic SMaSH (*finally* back in the game!)
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2012, 03:11 AM   #88
jtakacs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Santa Rosa, CA
Posts: 742
Liked 15 Times on 15 Posts
Likes Given: 1

Default

anything I don't have to lager and im in... consider me good to go. do you guys have a history w recipes or can I just go for it? thinking of all the abbey weizens I can imagine... nom nom

__________________
jtakacs is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2012, 01:54 PM   #89
Piratwolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Va Beach, VA
Posts: 2,114
Liked 127 Times on 119 Posts
Likes Given: 82

Default

Update on my Saffron Tripel--yesterday was a catastrophic brew day. Started at 6:30 and all was well at first. It wasn't until sparge time that it went off the rails. First, it became clear that my wlp500 yeast starter failed to start. Second, my brew software crapped out and I lost ALL my recipes and notes for the last 30+ brews, including this one... Soooo, I did my calculations in my head, boiled off the appropriate amount, did my hop & spice additions, then chilled the wort to 2 carboys rather than 3. With the 500 dead, I pitched 3711 and 530--both are humming along nicely. Then I woke up this morning realizing I never added the 4# of sugar!!! What a cluster****!

Looks like I'll be boiling and adding the sugar in .5# additions over the next 2 days to get the FG I need.

If nothing else, I'll re-brew 5gal of whichever tastes better and make that the exchange batch. Brewing can be so exciting....

__________________
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
Piratwolf is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2012, 02:41 PM   #90
biochemedic
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
biochemedic's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Carnegie, PA
Posts: 1,790
Liked 73 Times on 65 Posts
Likes Given: 20

Default

Quote:
Originally Posted by Piratwolf View Post
Update on my Saffron Tripel--yesterday was a catastrophic brew day. Started at 6:30 and all was well at first. It wasn't until sparge time that it went off the rails. First, it became clear that my wlp500 yeast starter failed to start. Second, my brew software crapped out and I lost ALL my recipes and notes for the last 30+ brews, including this one... Soooo, I did my calculations in my head, boiled off the appropriate amount, did my hop & spice additions, then chilled the wort to 2 carboys rather than 3. With the 500 dead, I pitched 3711 and 530--both are humming along nicely. Then I woke up this morning realizing I never added the 4# of sugar!!! What a cluster****!

Looks like I'll be boiling and adding the sugar in .5# additions over the next 2 days to get the FG I need.

If nothing else, I'll re-brew 5gal of whichever tastes better and make that the exchange batch. Brewing can be so exciting....
RDWHAHB...

I pretty routinely add sugar additions during the primary. I'm not sure you even need to break it down into the 1/2 lb increments. I've added 1 lb for sure without any problem. There may even be some advantage to doing it this way...for especially high gravity brews, you're not shocking the yeast right up front with the whole gravity...they can get started with less osmotic stress, then you give them more food once they're rocking. The only thing is that those sugars won't get the full effect of the 60 or 90 min of boiling, and you may miss out on some caramelization that could happen. Also, you need to take into account the effect that the lower boil gravity may have on your hop utilization...
__________________
Packaged: A bunch of random stuff...
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12
Primary: American Pale Mosaic SMaSH (*finally* back in the game!)
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej
biochemedic is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Do you want to brew one of the 12 beers of Christmas? rhoadsrage General Beer Discussion 442 12-20-2012 01:10 AM
Thinking about Christmas/Winter Beers JLW General Beer Discussion 36 06-23-2011 08:37 PM
Christmas Beers jhoinsmath General Beer Discussion 10 12-19-2009 06:51 PM
Favorite Christmas/ Winter Beers Pschof General Beer Discussion 41 12-15-2009 12:51 PM