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Forum: Porter 07-08-2014, 09:51 AM
Replies: 67
Views: 16,776
Posted By Bob
:mug: to all! :D Bob

:mug: to all! :D

Bob
Forum: Beginners Beer Brewing Forum 06-28-2014, 11:02 AM
Replies: 16
Views: 714
Posted By Bob
I'm wondering why you chaps are crashing and then...

I'm wondering why you chaps are crashing and then letting the beer warm again. There's no point. It's not like you stand to get more flavor out of the hops that way.

Chill it, leave it cold, dry...
Forum: Beginners Beer Brewing Forum 06-28-2014, 10:57 AM
Replies: 11
Views: 514
Posted By Bob
There are many benefits to leaving the beer on...

There are many benefits to leaving the beer on the yeast for a time. Listing all those reasons is beyond the scope of this thread, but I'll mention one. Yeast throw off all manner of flavor-impacting...
Forum: Recipes/Ingredients 06-18-2014, 02:03 PM
Replies: 14
Views: 561
Posted By Bob
Also note that DMS is not a concern with Pilsner...

Also note that DMS is not a concern with Pilsner malt extract, which has already been boiled to drive off DMS precursors. :)

I think you can brew 5 US gallons of a nice light ale with those...
Forum: Recipes/Ingredients 06-18-2014, 02:12 AM
Replies: 8
Views: 226
Posted By Bob
Congrats! May you enjoy a long and fulfilling...

Congrats! May you enjoy a long and fulfilling time together. :mug:



As the saying goes, it don't suck much. ;) Actually, it can be a pain in the tuchus for a variety of reasons, but to live and...
Forum: Beginners Beer Brewing Forum 06-17-2014, 11:07 AM
Replies: 29
Views: 942
Posted By Bob
You don't have to add grist ingredients to...

You don't have to add grist ingredients to promote foam. A short mash rest at 122F/50C will help a lot. No more than 15 minutes. 10 is generally sufficient.

Mash thickly - no more than 1 qt per lb...
Forum: Recipes/Ingredients 06-17-2014, 10:51 AM
Replies: 6
Views: 281
Posted By Bob
If you're after flavor and aroma, my favorite...

If you're after flavor and aroma, my favorite methods are first-wort hopping for the former and dry-hopping for the latter, rather than adding at different points in the boil.

Cheers,

Bob
Forum: Recipes/Ingredients 06-17-2014, 10:42 AM
Replies: 8
Views: 226
Posted By Bob
This sounds like a yummy beer! The line between...

This sounds like a yummy beer! The line between Brown Ale and Dark Mild is blurry. This smacks a bit too heavily of Brown Ale for me - Mild tops out at 1.040 and 20 IBU in my book. But that doesn't...
Forum: Porter 06-13-2014, 09:46 AM
Replies: 67
Views: 16,776
Posted By Bob
Outstanding! :mug: Bob

Outstanding! :mug:

Bob
Forum: Beginners Beer Brewing Forum 06-11-2014, 01:38 AM
Replies: 11
Views: 514
Posted By Bob
Some observations: While true that higher...

Some observations:

While true that higher temperatures can tend to influence the time spent in vigorous ferment, it's not always the case. It's certainly not so universal as to make a blanket...
Forum: Recipes/Ingredients 06-10-2014, 05:29 PM
Replies: 3
Views: 88
Posted By Bob
The grist scales linearly because malt gives you...

The grist scales linearly because malt gives you parts per unit of measurement (usually parts per gallon).

Hops, not so much. There are a lot of variables with hops that make scaling a bitch. But...
Forum: Recipes/Ingredients 06-10-2014, 05:24 PM
Replies: 27
Views: 921
Posted By Bob
I look forward to reading about your results!...

I look forward to reading about your results! :mug:
Forum: Recipes/Ingredients 06-10-2014, 11:30 AM
Replies: 27
Views: 921
Posted By Bob
I'd homogenize the slurry and harvest more than...

I'd homogenize the slurry and harvest more than you need. Fill up a mason jar then slap 'er in the fridge. It'll keep for a week or so at full strength. It loses vitality at an ever-increasing rate...
Forum: Recipes/Ingredients 06-10-2014, 12:31 AM
Replies: 27
Views: 921
Posted By Bob
Nah. Just pitch the slurry. It's a decent rule of...

Nah. Just pitch the slurry. It's a decent rule of thumb to not pitch slurry from a "dark" beer to a "light" beer. But you're pitching THAT much slurry. Go to Mr Malty, figure out how much slurry to...
Forum: Recipes/Ingredients 06-09-2014, 10:43 PM
Replies: 6
Views: 190
Posted By Bob
Okay, I'm confused. Do you want a historical beer...

Okay, I'm confused. Do you want a historical beer recipe - with which I can assist, for I am a historical brewing enthusiast - or do you want information from Tun Tavern Brewpub in Atlantic City?
...
Forum: Recipes/Ingredients 06-09-2014, 10:36 PM
Replies: 5
Views: 128
Posted By Bob
Agreed with omitting the oats, and my go-to...

Agreed with omitting the oats, and my go-to Belgian strain when I need it soon is Wyeast Ardennes. Ardennes finishes nicely crisp, and is also the only Belgian yeast I've ever encountered that drops...
Forum: Recipes/Ingredients 06-09-2014, 10:33 PM
Replies: 27
Views: 921
Posted By Bob
In future, don't pitch the whole starter. That's...

In future, don't pitch the whole starter. That's nuts. Chill the starter, decant the spent starter wort, and pitch an appropriate amount of slurry. You can harvest plenty of Ringwood from that...
Forum: Recipes/Ingredients 06-09-2014, 06:59 PM
Replies: 27
Views: 921
Posted By Bob
I doubt you did anything wrong. Pitch enough...

I doubt you did anything wrong. Pitch enough yeast into the right environment and it'll do its job quickly. 48 hours is about what I'd expect. Give it a week to finish those last few gravity points...
Forum: Recipes/Ingredients 06-09-2014, 01:27 PM
Replies: 27
Views: 921
Posted By Bob
It's finicky. ;) It's highly flocculent so...

It's finicky. ;)

It's highly flocculent so you have to give it the best possible circumstances. Aeration is key. Temp control is paramount - once it gets too cold it'll poop out. But if you let...
Forum: Recipes/Ingredients 06-09-2014, 11:08 AM
Replies: 27
Views: 921
Posted By Bob
I started my brewing career in a Ringwood...

I started my brewing career in a Ringwood brewery. I <3 Ringwood. It can be a bitch to deal with, but once you figure out its peculiarities and habits, it's a FANTASTIC yeast. Nothing else comes...
Forum: Beginners Beer Brewing Forum 06-08-2014, 10:09 PM
Replies: 1
Views: 197
Posted By Bob
There are two which are widely used: Rager and...

There are two which are widely used: Rager and Tinseth.

Rager:

http://www.rooftopbrew.net/images/JackieRagerIBU.gif

Tinseth:

http://www.rooftopbrew.net/images/GlennTinsethIBU.gif
Forum: Recipes/Ingredients 06-08-2014, 09:44 PM
Replies: 19
Views: 366
Posted By Bob
I do think you should mash lower that 153, unless...

I do think you should mash lower that 153, unless you want a chewy beer. But 148 is too low, IMO.

US-05 will be fine.
Forum: Recipes/Ingredients 06-08-2014, 08:33 PM
Replies: 18
Views: 498
Posted By Bob
That's why your best friend at this point is a...

That's why your best friend at this point is a notebook. You should be taking notes on EVERYTHING. You never know when some little thing might come into play. If you don't take careful notes, you'll...
Forum: General Techniques 06-08-2014, 05:35 PM
Replies: 4
Views: 318
Posted By Bob
Wow. That's ... powerful. Me, I make my own...

Wow. That's ... powerful.

Me, I make my own ginger beer (locally-grown ginger, turbinado sugar, and bread yeast). Then I add rum. ;) If I want a stronger kick, I add more rum.

But then, I live...
Forum: Beginners Beer Brewing Forum 06-08-2014, 05:19 PM
Replies: 12
Views: 420
Posted By Bob
It'll start a little hot, but it'll cool down. No...

It'll start a little hot, but it'll cool down. No worries. It'll still be beer.

Welcome to the hobby! :mug:

Bob
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