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Showing content with the highest reputation on 10/27/2016 in all areas

  1. 5 points
    For a whopping 4 bucks!!!! Unopened has a date on the bottom of the pale ale of 2007!?! Anyone think it's any good to brew the booster is as hard as a rock!! Hahahaha
  2. 3 points
    Son of a B! Gimme a drink!!! Every time I see the title of this thread it makes me think of that song!
  3. 1 point
    Introducing 2 new recipes based on 2 Great American Beer Festival 2016 Gold Medal winning beers. The Suava Java is based on "Gusto Crema", a coffee cream ale from Georgetown Brewing Co. in Seattle that won Gold in the 2016 GABF coffee beer category. While you can use any coffee in this beer, I HIGHLY recommend using medium roast cold-brewed coffee for best results. The coffee flavor should be there, but not too overpowering or astringent. Medium roast cold-brew will be best for this. The Austin Pils is based on "Industry Pils", a German-style pilsner from Austin Beer Garden Brewing Company. It won Gold in the 2016 GABF German pilsner category. More hop forward than your average pilsner, but since it only uses German Hallertau hops, it's very floral and spicy with a subtle bitterness and clean finish. Very well-balanced, in my opinion, but a little hoppier than a typical lager. Get yours here: Suava Java Austin Pils
  4. 1 point
    Unfortunately, I'm not a coffee drinker...not fond of the flavor, so Suava Java is out for me. I'd like to try the Austin Pils, but I'm not at the state in my skills to steep the grains yet. Maybe in the near future. Still, excellent work on these. Keep these great recipes coming
  5. 1 point
    Hey @AnthonyC, here's another recipe idea: http://www.newbelgium.com/beer/sahti-ale. This one actually uses juniper branches to lauter, and Cascade and Amarillo to hop. Sounds like another one worth trying.
  6. 1 point
    awesome song INDEED!
  7. 1 point
    I'm basically tossing every thing but the LBK and caps. I'm gonna get a new spigot with my next order. Not sure I trust the old push spigot.
  8. 1 point
    12 year old extract - garbage. The keg is worth the price. I'm not a fan of booster, but if it is hard as a rock, it may have absorbed moisture, and I would also toss it.
  9. 1 point
    Bottled my all grain SMASH IPA this afternoon. Yielded 31 bottles plus about six ounces from close to three gallons in my bottling bucket. OMG!!!! If I could post the aroma and flavor I would. Bottle conditioning for a couple weeks. I'll post my review then.
  10. 1 point
    Guess you'll be making a lot of IPAs? LOL I've been trying to get rid of some of my home grown Cascades. I ended up with about 65 ounces dried whole leaf. Now that looks like something you can roll up and smoke when they are packaged!
  11. 1 point
    Plain white cane sugar, table sugar (sucrose) is free of any "taste" except sweet. Dextrose is basically glucose which exists as a simple single sugar molecule (monosaccharide) as opposed to sucrose which are two simple sugar molecules attached (glucose and fructose forming the disaccharide sucrose). Yeast will metabolize both, with no appreciable difference. Store brand, cheap white table sugar works as well as the corn syrup (dextrose) that you'll pay more money for.
  12. 1 point
  13. 1 point
    Per a BYO article -- Dear Mr. Wizard, Could you please cover the major types and strains of barley used in brewing? I often see recipes that call for specific types of barley, such as Harrington two-row. Others specify Klages. I understand these are barley varieties, and not brand names. It would be good to know which varieties are present in various brands of malt. Also, I sometimes see articles, as in the case of Michael Jackson’s article on Bitburger beer in his "Beer Companion," which say things like "only spring barley is used." So I guess barley is harvested during different seasons? Bill Wible Philadelphia, Pennsylvania Wow! This is a huge question that is answered in terms of books and journals. I will try to cover the basics of malting barley varieties, but my answer is a very small tip of a very large iceberg! Barley grown for brewers malt is called malting barley, as opposed to feed barley, and is divided into two general types; 2-row and 6-row. The most obvious difference between a head of 2-row barley and a head of 6-row barley is the arrangement of the kernels when the head is viewed down its axis. Brewers don’t make a big deal about 2-row versus 6-row barley based on the appearance of the barley head, however. The significant differences are found upon closer examination. In general, 6-row malted barley has more protein and enzyme content than 2-row malted barley, is thinner than two-row malt and contains less carbohydrate. There are also flavor differences between 2-row and 6-row and it seems that most brewers feel 2-row malt produces a fuller, maltier flavor and 6-row malt produces a grainier flavor in the finished beer. The interesting fact about 6-row barley is that it is only grown in North America. Its high enzyme concentration after malting is one of the reasons cereal adjuncts like rice and corn can be used without causing problems with mash conversion. The other thing about 6-row barley is that it has become a symbol of what the European brewers don’t use. Just read the marketing materials of many imports and you will find references to the exclusive use of 2-row malted barley, implying that there is something inferior to 6-row malting barley. I don’t share that opinion since 6-row malt certainly has its place in brewing. Barley can also be further categorized by when it is sown in the field. Spring varieties are sown in the spring and harvested in the fall. Winter varieties, on the other hand, are sown in the fall or winter and harvested in late spring. Winter varieties are said to over-winter because they don’t germinate and grow into plants until the following spring. This is like planting bulbs in the fall for spring flowers. These different varieties are perhaps more significant to farmers being able to optimize their land than they are to brewers making different beers from Spring and Winter barleys. The most important thing to remember when considering why certain barley varieties are grown is the barley farmer. There always has been and will continue to be a very careful balance between what maltsters want in their barley and what farmers are willing to produce. Planting a field of malting barley can be a very poor decision for farmers if the crop does not meet the specifications of the maltster. Rejected crops are sold as feed barley for a much lower price. To further increase the risk, malting varieties typically have a lower yield per acre than feed barley. A good barley variety has good yield per acre, is disease resistant, does not have a tendency to lodge (fall over and make harvesting impossible) and does not shatter (the kernels fall out of the head onto the ground). Other traits include water requirements and ripening date. Harvesting becomes difficult during fall or spring rains, depending on the growing region because combines don’t do too well in muddy fields. The maltster has a different set of concerns. In a nutshell, the maltster wants a barley with excellent uniformity that is easy to germinate and modifies evenly during germination. Certain varieties require a considerable amount of coaxing in the malt house, for example in the steeping and aerating regimen, than others. If you are a maltster you don’t want barley that makes your life difficult. Finally, there is the brewer. We want malt that makes good beer. Of course each brewer has different needs and the prudent brewer goes to a great deal of effort to ensure barley farmers and maltsters are producing malt to suit their needs. The only brewers with this sort of clout are the really big boys. These brewers also support barley-breeding programs. Other brewers rely on groups like the American Malting Barley Association to recommend and approve barley varieties for malting based upon their brewing properties. North American barley farmers grow both 2- and 6-row varieties. Examples of 2-row varieties include Klages, Harrington, B1202 (avariety developed by Anheuser-Busch) and numerous varieties of Coors’ Moravian barley (for example, Moravian III). Six-row varieties include Morex, Russell, Excel, Robust and Stander. These are all spring barley varieties, which is the norm for North American malting barley varieties. The Europeans only grow 2-row barley. Examples of European spring barley include Chariot, Alexis, Hana, Ferment, Steffi, Krona and Sissi. Winter varieties, mainly grown in England, include Maris Otter, Halcyon and Pipkin. Of the varieties listed in this short listing, there are only a few we as brewers ever hear mentioned. Klages is arguably the most noted American variety among home and craft brewers. It was a very prominent variety grown in the West, especially in Idaho, and was prized by maltsters for its excellent malting properties. Harrington and B1202 have largely replaced Klages acreage because these varieties have better agronomic properties. Maris Otter is prized for its excellent malting and brewing properties in England and Hana is one the prized varieties used in the production of the lightly modified Czech malts. So how does the homebrewer use this information when it comes to buying malt? For starters, I would not worry too much about hunting down a certain barely variety for a given recipe unless the variety is readily available as a "straight" malt. Most maltsers blend varieties after malting in order to produce a consistent product for the brewer. The only malt widely marketed by barley variety is Maris Otter. The U.K. maltsters who produce and sell floor-malted Maris Otter also sell "floor-malted ale malt" that is a blend of Maris Otter, Pipkin and Halcyon. To convince me that a bag of malt is made exclusively from Klages, for example, I would require papers from the maltser in addition to the vendor’s description because Klages acreage is very, very low. Usually, if the maltster wants the brewer to know what variety of barley is used in the malt they will advertise it. Oftentimes, brewers are less concerned about what variety is used and more concerned about the lab analysis (typically referred to as the malt "spec" or specification sheet). Malt specs give insight into modification, protein content and size, wort viscosity, beta-glucan content, color, enzymatic activity, extract yield, moisture content, hardness or "friability" and aroma. This is why many malts are described by the type of beer they are intended to be used in, for example ale, pilsner, lager and stout malts, instead of the variety of barley used to make the malt. Big brewers are very concerned about malt specs and maltsters must produce malts to meet their specs. Malsters typically accomplish this by blending various malts. In practical terms, this means if you buy pale malt from a large malting company it has been designed to meet the specs of a large brewer because that’s where the big malting companies make their money. If you want to brew beers with malts made with known varieties or single varieties, I would start by researching malt produced by smaller malting companies. Many small maltsers have Web-sites that contain very good information about the varieties of barley they typically use. Some of these companies have U.S. sales representatives that will personally respond to questions about variety. You can then experiment with known varieties and determine how variety affects your beer.
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