firefarmer
Member
Looks like I can make it tomorrow. I've got a smoked ale I can bring to share.
I had a great time too. It was fun to meet all of you and I hope we can do it again.
p.s. I think I lost track of a few of the beers towards the end but your list includes the two beers I brought and the two that Pablo brought, if the BBQ was the smoked malt ale that he had.
Thank you to all who came, I had a great time ditching class, hopefully we can repeat the experience on a non-working day. That's it as far as the list goes. To add to the conversation we had with Firefarmer: I thought linden was a smaller tree, but it is actually the basswood tree you were telling me about. The one I used in my rosemary/linden ale, I bought at paiz and came in a smallish cellophane bag with dried flowers.
http://plants.usda.gov/core/profile?symbol=TIAM
In other news, I just bit the bullet and ordered 2 corny kegs, regulator fittings and a check valve, spare handle caps and a 5# CO2 tank; hopefully they'll be here by the 15th, while I give ASEAL extract a try.
I look forward to our next meetup.
Hey pacaya, sounds good, where did you get the dme? Been out of the loop for a while but still brewing some. I have a saison and a nut brown ale bottled, both all grain and next week will brew an imperial stout. Cheers
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He was using Safale US-04, I'll be using Wyeast Thames valley ale, one of my more attenuative beer yeasts, the calculators I used predicted FG at 1.014, so that's what I'm shooting for, over pitching should also help a bit.
i used s-05...i did another batch with it too. I used an enzyme and let the DME sit in 150 degree water for 45 minutes which is suppose to break down any long chain sugars to simple sugars. pretty much re-mashing it. it went from 1.079 to 1.012.
ill update in 2-3 weeks.
nice on getting it down to 1.012.
the malt flavor is fine. I made a pale ale and an IPA with only the malt, no specialty grains. I have never done that before with other DME's so I have nothing to compare it to. It seems like it will serve nice as a base for partial mashes or extract + specialty grains beers.
I got my hands on some belgian yeasts that a friend brought down and have a dubbel fermenting and a pale ale.
The Dubbel is a combo of the DME and DC LME, along with some special B, belgian caramunich and amber candi/invert syrup i tried to make. hopped with Styrian Goldings. fermenting with WLP530 - 1.080 OG
The pale ale is a combo of the DME, LME, table sugar and Styrian Goldings. WLP500 - 1.062 OG
The starter on that took 84 hours to get going so hopefully no bacterial infections that got in. I decanted off as much as i could but the yeast doesnt flocc all that well and i noticed i was pouring out yeast too.
After 24 hours there is a nice krausen and it smells normal. time will tell on that one.
I agree with getting together, we should do it within this month if possible.
I'm free for the remainder of this week and all of next up 'til friday, any takers for thursday the 22th in the afternoon at L'Aperó, same as last time?
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