Recent content by joe s. sausage

Monster, thanks for sharing the party photos. That looks like and excellent party and of course the chicks tossing kegs....awesome. Are these all homebrews and you get a park space and go for it? That is fantastic.

ok freak, if you don't know the definition of a word, look it up in a dictionary- stop responding to this moron.

A lot of the area brewers stop in to the il vicino tap room from time to time, that's one place to get information. Call blue corn in santa fe and ask for daniel, he may know, he's the current brewer and of course call chama and talk with ted, he's the brewer their. your best bet is to get out...

The best brewpub in new mexico, the il vicino tap room, creates a cask-conditioned ale every wednesday evening. Your above description is right on, these beers are delicious. This past week was a brown ale dry hopped with amarillo hop- excellent, i asked them to tap mine without the sparkler...

Thanks. I didn't realize it but the recipe that i just formulated is a IIPA. I get tons of great info from this forum, thanks again.

The idea of an imperial or double ipa sounds real tasty. I've done some searches for info about the IIPA and i'm not clear on what makes it double or imperial. i'm working on a recipe for an ipa now, what's the difference- moer hops, more fermentables, just more in general?

This is what i want, placed above the crisp bitter quenching of the columbus. :rockin: I'm going to brew it, age it, and analyze it.:rockin: And tonight i just had a cask conditioned ipa, dry hopped with a combo of millenium and amarillo hops, tasty, but it doesn't match the brightness...

OK, now the picture is becoming more clear. With your help, this beer will get built.

OK, from papazians book, the hop chart shows chinook 12-14%AA columbus14-18 I went to use the recipator with no success, i'm going to try it again.

2 hour boil? i've been reading a lot about boiling it up. What is your experience? I'm very new to brewing, so i may uneccessarily be applying some techniques across the board. This forum is an excellent learning tool and of course i keep re-reading and referring to the papazian books. I'm...

Janx, i appreciate your opinion. i can easily forego it. The reason i like it is that the brewpub i go to does a cask conditioned ipa every wednesday night, they are doing what they call 30 hops-30weeks, so they dry hop with a different variety everyweek and sometimes a combination and i loved...

Ok, after some thought my new recipe looks like: 22#2-row 4#crystal 2#toasted malt centennial@120min simcoe@5min columbus before chilling chinook dry hop

I think that it is true, why ruin a good hobby. It's a far cry from brewing at home or with friends to having a brewpub. Even the cool brewery that i go to has changed in the last couple years, the crowd changes, the demand grows, the quality wanes from time to time. To find out your states...

Thanks for all the help, i've got to start somewhere. this is a test and all i want is that the test is tasty, good night now!

That is what i will do, the hallertauers are in the deep freeze. I tried the recipator and had no luck, here's the new recipe 10 gallon 22# 2-row 4#crystal 2#toasted malt 2 oz chinook boiling 2 oz centennial@5min. 2 oz cent before chilling 2 oz dry hop what do you think?