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04-06-2011, 10:15 AM
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#61
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Join Date: Dec 2009
Location: Hot & sticky Fla.USA
Posts: 706
Liked 11 Times on 11 Posts
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A little trick I found is hit the keg with 35psi for a week and then bleed down to a normal serving pressure. The beer will pour better and will be spritzy like a good bottled condition beer. |
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04-18-2011, 04:57 PM
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#62
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I'm no atheist scientist, but...
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Join Date: Oct 2009
Location: Thiensville
Posts: 6,006
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alright Houblon, now that you've conquered this...what about:
tripel karmeliet!?
__________________
Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.
– "A Wicked Beverage," New York Times, April 10, 1894
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"srsly, not intended to threadjack (big hairy)"
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06-02-2011, 12:16 PM
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#63
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Join Date: Dec 2009
Location: Hot & sticky Fla.USA
Posts: 706
Liked 11 Times on 11 Posts
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Quote:
Originally Posted by motobrewer
tripel karmeliet!?
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Sorry can't help you there as I never liked Karmeliet, always thought is was too sweet. Some time ago I did a side by side tasting of a handful of triples and the sweetness was too much for my taste.
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06-02-2011, 01:08 PM
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#64
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I'm no atheist scientist, but...
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Join Date: Oct 2009
Location: Thiensville
Posts: 6,006
Liked 151 Times on 136 Posts
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yes, i agree it is sweet, but in a fruit kind of sweet, like apple/pear.
__________________
Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.
– "A Wicked Beverage," New York Times, April 10, 1894
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"srsly, not intended to threadjack (big hairy)"
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11-03-2011, 04:16 PM
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#65
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Feedback Score: 0 reviews
Join Date: Jul 2006
Posts: 104
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Houblon- How much lactic acid and gypsum do you typically add?
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11-12-2011, 12:41 PM
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#66
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Join Date: Jan 2011
Location: Rutland
Posts: 95
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Just brewed this Thursday night. Used a blend of the Wyeast and White Labs. OG came in at 1.083, so a little high, but I can't wait to taste this sucker. Aquarium heater holding fermentation at 75 and the airlock is bubbling away. This was the first beer that my wife helped me brew. Thanks for the recipe Houblon!
Any chance you'll ever post that Gnome Houblon recipe? 
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11-12-2011, 02:07 PM
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#67
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I'm no atheist scientist, but...
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Join Date: Oct 2009
Location: Thiensville
Posts: 6,006
Liked 151 Times on 136 Posts
Likes Given: 279
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reserve judgement until after lagering.
it really is a fantastic clone.
__________________
Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.
– "A Wicked Beverage," New York Times, April 10, 1894
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"srsly, not intended to threadjack (big hairy)"
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01-01-2012, 04:46 PM
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#68
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Join Date: Jan 2011
Location: Rutland
Posts: 95
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Likes Given: 4
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Wanted to update after lagering period... This is one hell of a beer! The interplay between the yeast and hops is perfect, with both showing up but neither one overpowering the other.
I will be brewing this again and am also interested in knocking back the recipe to a more moderate strength. I'm interested if anyone on this thread has had success with a smaller houblon beer.
I would guess right off the bat that eliminating the sugar addition would be the first step and subsequently lowering the bittering addition by a small amount to keep the malt/hop balance in check would be second.
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01-01-2012, 07:06 PM
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#69
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Join Date: Jul 2006
Posts: 104
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I wouldn't just cut all the sugar out in an effort to make this a lower ABV beer. You need the sugar in order to make this as dry as it needs to be. Plug everything into your software and cut back on the base malt as well as the sugar, proportionally, until you get to your desired OG.
As far as hops, I would just make a note of what the OG:BU ratio of the original recipe and target that same ratio once you've removed some base malt and sugar.
Hope that helps
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05-30-2012, 11:57 AM
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#70
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Feedback Score: 0 reviews
Join Date: May 2012
Location: vancouver
Posts: 2
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Quote:
Originally Posted by Houblon
Sorry can't help you there as I never liked Karmeliet, always thought is was too sweet. Some time ago I did a side by side tasting of a handful of triples and the sweetness was too much for my taste.
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Okay then... how about a LA CHOUFFE clone??
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