A friendly place for friends who drink

[DisturbdChemist]

You and @disturbdchemist must've attended the same English classes...

I do english good. I did grew up in south. Proud

 

[iijakii]

@Qhrumphf Ya I might just make some myself this Friday and then brew on Sat. Feel like trying to explore within the DEM style more. First step is following your advice and using some invert. Might also use some brown malt in it. Need to pull a sample of my brown porter that's fermenting and see what flavors I'm getting from it.

 

[blizzard]

So its to be the slow cooker version then.

Those poor cats.

I laughed much harder than I should have while pretending to work.

 

[onetoeddogbrewery]

Man, that looks too nice for a damn planter!

Thanks but if I'd taken a pic of the miters you might not say the same. I need to teach my dog how to hold a tape measure and make her self useful instead of just barking at squirrels and wanting me to pet her while I'm trying to cut a board.

 

[BeerMeDuffMan]

I laughed much harder than I should have while pretending to work.

Me too, and my boss was standing right across from me.

 

[Qhrumphf]

@Qhrumphf Ya I might just make some myself this Friday and then brew on Sat. Feel like trying to explore within the DEM style more. First step is following your advice and using some invert. Might also use some brown malt in it. Need to pull a sample of my brown porter that's fermenting and see what flavors I'm getting from it.

For English invert, make sure you're using unrefined cane sugar (I use turbinado, can be bought easy for cheap at Costco, cheapest I've found)

Boil 2 cups water per lb sugar
Add sugar, stir and heat to dissolve,
Add 1g citric acid per lb sugar
Heat to 230°F, stirring frequently
Heat as slowly as possible to 240°F
Lower heat to maintain at 240-250°F
For #1 (12-16 SRM), maintain 20-30 mins
For #2 (30-35 SRM), maintain 90-120 mins
For #3 (60-70 SRM), maintain 150-210 mins
For #4 (275-325 SRM), maintain 240-300 mins

 

[SupervisingChildren]

Hey @mcbaumannerb how was that Avery Vanilla Bean Stout? I've been looking everywhere for a stout that I can buy and enjoy similar to the one by Long Trail (they don't stock it individually here) and saw this the other day. There was no price tag and it was sitting next to a $40 bottle so I put that down and backed away.

Trying to catch up, but this stuff is mediocre. I'd cellar it a bit to see if it improves. Think I paid like 11 or 12 for each bottle. Drank the first and cellaring the other.

Long day at work and not enough sleep last night. Ready for a nap.

 

[Qhrumphf]

Another Wadworth 6X. This is the 5th pint since I got home. I suppose I should back off for a while.

 

[iijakii]

For English invert, make sure you're using unrefined cane sugar (I use turbinado, can be bought easy for cheap at Costco, cheapest I've found)

Boil 2 cups water per lb sugar
Add sugar, stir and heat to dissolve,
Add 1g citric acid per lb sugar
Heat to 230°F, stirring frequently
Heat as slowly as possible to 240°F
Lower heat to maintain at 240-250°F
For #1 (12-16 SRM), maintain 20-30 mins
For #2 (30-35 SRM), maintain 90-120 mins
For #3 (60-70 SRM), maintain 150-210 mins
For #4 (275-325 SRM), maintain 240-300 mins

When maintaining at those temps do you need to stir frequently? Thanks for the help, excited to try it out. Mind describing what flavors you get in the finished beer from the different colors? I've never used candi sugar or anything like that since Belgian beers sux.

 

[1977Brewer]

When maintaining at those temps do you need to stir frequently? Thanks for the help, excited to try it out. Mind describing what flavors you get in the finished beer from the different colors? I've never used candi sugar or anything like that since Belgian beers sux.

I have no idea how you can be so wrong about beer so consistently and yet remain likeable, but here we are.

 

[Qhrumphf]

When maintaining at those temps do you need to stir frequently? Thanks for the help, excited to try it out. Mind describing what flavors you get in the finished beer from the different colors? I've never used candi sugar or anything like that since Belgian beers sux.

I pull up a chair and book and pint next to the stove, watch it. If it looks like it's rising too much (I target 245°F), I'll stir it down, or if necessary lower the heat a bit, but I try to not stir as much as I can. But you'll probably have to stir it pretty regularly.

#1 is very light, tastes more or less like turbinado sugar does (slighty molassesy depth). #2 is deeper, you start getting caramel/toffee notes. #3 you get lots of caramel, toffee, I start getting licorice, very prominent flavor. #4 is very pungent, burnt sugar, dark fruit, licorice, etc. I haven't tried adding in siginificant quantities (I packed at 8oz by weight per jar), so it's impact on the beer is subtle. I've been using ~5-8% invert or so, where with Belgians I'll use up to 20-25% candi syrup sometimes, so the flavor impact is very prounounced. Westvleteren 12 (if you believe Brew Like a Monk) is literally just Pale and Pils malt and dark invert. To give you an idea.

 

[SupervisingChildren]

that Buffalo is full of racists?

Nah, we hate everyone equally!

 

[BGBC]

View attachment 338179hb DIPA after building a planter for the wife

Nice hammer

 

[TheCADJockey]

View attachment ImageUploadedByHome Brew1455748171.158213.jpg

 

[blizzard]

I have no idea how you can be so wrong about beer so consistently and yet remain likeable, but here we are.

I think it's the daily mroing and use of dag

 

[iijakii]

I pull up a chair and book and pint next to the stove, watch it. If it looks like it's rising too much (I target 245°F), I'll stir it down, or if necessary lower the heat a bit, but I try to not stir as much as I can. But you'll probably have to stir it pretty regularly.

#1 is very light, tastes more or less like turbinado sugar does (slighty molassesy depth). #2 is deeper, you start getting caramel/toffee notes. #3 you get lots of caramel, toffee, I start getting licorice, very prominent flavor. #4 is very pungent, burnt sugar, dark fruit, licorice, etc. I haven't tried adding in siginificant quantities (I packed at 8oz by weight per jar), so it's impact on the beer is subtle. I've been using ~5-8% invert or so, where with Belgians I'll use up to 20-25% candi syrup sometimes, so the flavor impact is very prounounced. Westvleteren 12 (if you believe Brew Like a Monk) is literally just Pale and Pils malt and dark invert. To give you an idea.

Thanks I'll make some #3.

 

[WesleyS]

I think it's the daily mroing and use of dag

Are you sure? Those two things and the avatar are what have me considering blocking him.

 

[blizzard]

Are you sure? Those two things and the avatar are what have me considering blocking him.

It wasn't a double blind study, but pretty sure it's that or the odes to DEM.

 

[WesleyS]

I pull up a chair and book and pint next to the stove, watch it. If it looks like it's rising too much (I target 245°F), I'll stir it down, or if necessary lower the heat a bit, but I try to not stir as much as I can. But you'll probably have to stir it pretty regularly.

When making candi sugar, I put a glass of water next to the stove and every time the temperature started raising to the higher end of the range I wanted to maintain, I spooned a tiny bit of cold water in and stirred. That, along with tweaking the heat setting on the burner to keep the temp from rising too fast worked pretty well.

 

[ChefRex]

Finally,View attachment ImageUploadedByHome Brew1455749349.516001.jpg
Best time of the day.

 

[WesleyS]

Finally,View attachment 338186
Best time of the day.

Don't you know you're supposed to #pourhard?
Ugh....I need a beer. Been 4 days. If I could just keep the nausea away.

 

[Qhrumphf]

When making candi sugar, I put a glass of water next to the stove and every time the temperature started raising to the higher end of the range I wanted to maintain, I spooned a tiny bit of cold water in and stirred. That, along with tweaking the heat setting on the burner to keep the temp from rising too fast worked pretty well.

I've tried that. But I found it takes longer to reach the appropriate color that way.

 

[hawgwild81]

Anybody tried thisView attachment ImageUploadedByHome Brew1455749827.950801.jpgis it any good?

 

[blizzard]

I still have 30 minutes of work, a commute, dog walk, and a run before I get beer. Le sigh.

 

[BGBC]

Don't you know you're supposed to #pourhard?
Ugh....I need a beer. Been 4 days. If I could just keep the nausea away.

You know what I hear is a good cure for that?

Beer.

I've tried that. But I found it takes longer to reach the appropriate color that way.

I used a silicon brush (like a basting/pastry brush) with water to keep any bubbles down too

 

[Qhrumphf]

Thanks I'll make some #3.

I like #3 in Milds, both Pale and Dark. I think #2 goes great in Bitters and English Pale Ales. #4 is great for Porters and Stouts, and particularly dark Milds (I'll be using #4 in the Wheat Dark Mild I'm brewing this weekend). #1 I made a bunch of, but haven't used it yet. Golden Ales, Summer Bitters, anything particularly pale is plan.

 

[Qhrumphf]

You know what I hear is a good cure for that?

Beer.



I used a silicon brush (like a basting/pastry brush) with water to keep any bubbles down too

I've been making it 4 pounds at a time in a 3 gallon stock pot, large enough that I'm not concerned about bubbles.

 

[iijakii]

I like #3 in Milds, both Pale and Dark. I think #2 goes great in Bitters and English Pale Ales. #4 is great for Porters and Stouts, and particularly dark Milds (I'll be using #4 in the Wheat Dark Mild I'm brewing this weekend). #1 I made a bunch of, but haven't used it yet. Golden Ales, Summer Bitters, anything particularly pale is plan.

I just noticed you dont use any in your standard Sandy Breeze?

 

[slym2none]

Anybody tried thisView attachment 338188is it any good?

"Ale made with pizza"???

I mean, nothing goes together quite like beer & pizza, but making beer with pizza? No... just no.

 

[Qhrumphf]

I just noticed you dont use any in your standard Sandy Breeze?

Nope, that one's all malt, and not particularly traditional (much sweeter than typical), but I like it.