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Big Sarge

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Everything posted by Big Sarge

  1. You make it sound so effortless. I obviously need to try some hands-on application in order to have it make sense to me. Nice recipe selection in your example. Now I hear Drowning Pool in my head.
  2. I agree. It would be nice to find the beers that work well with your local water. Part of me feels like I'm splitting hairs in trying to fine tune water. Don't get me wrong, I'm more than happy with the beer my water has produced. It's also the joy of learning everything I can about brewing. Water is the one element that you have most control over in manufacturing. We rely on the grain, hop, and yeast manufacturers to do their part and do it well. Unless you're growing your own from scratch, water is the only thing we have most control over. All of the advances in the science that improve the other aforementioned elements are what make brewing so easy and forgiving. It's all about turning good beer into great beer.
  3. That makes a lot of sense, since you are seeking such low alkalinity. I never really thought of the dilution method to balance out the water. Curious though (and without referring to the app), does BeerSmith offer up dilution recommendations? Additionally, did you measure mash ph, or just go with the additions? I'll definitely keep an eye on this thread and others that include water profiles.
  4. I did recently purchase BeerSmith 3, which really piqued my curiosity when I was running through all the features of the app. As far as obtaining a water report from this small town in Oklahoma, I feel like they would think I'm crazy if I walked into town hall and asked for it lol. I jest, of course, knowing they probably have the stats on hand. I have done some fair reading on the subject already (BYO magazine and such), only to find out that I'm an idiot and realize why I failed chemistry in high school. I tell people that I liked chemistry so much, I took it twice. Question: what made you build the water profile from a distilled base? Although I probably have no idea what I'm talking about, it does seem easy. I can only assume it's not very cost effective. I'm certainly with you on dialing in the different aspects of brewing. Each of the four basic ingredients come with so many ways to perfect them and their part in the processes of brewing. I apologize for high jacking your post!
  5. Alright @Bonsai & Brew, how long have you been messing with water? I'm a little behind in keeping up on the forum, so I'm jumping around. I've been dorking around with reading and learning about water, absorbing as much as I can before committing to all grain. I know it's not necessary, but there's nothing wrong with learning more and eliminating variables.
  6. Hoppy strikes again, comes out from under his rock every 27 1/2 weeks or so. How the hell are ya?
  7. See? He even knew the best time to post to increase your odds! Honestly, reading through the thread of guesses made my head hurt. @Bonsai & Brew is a brewing machine, so there are plenty of beers to guess from (even with the hints).
  8. I'm obviously just catching up on the forum, as this post is about a week old lol. I just wanted to say that I feel like this contest was rigged. Besides, weren't you going to send @Creeps McLane beer anyway? i hope all is well with everyone. I've been busy with work but things are winding down. Graduated another class of Soldiers last week and have been busy moving barracks this week. I'm looking forward to two weeks of leave over the holidays.
  9. NICE!!! That funk is damn sexy!! I can't believe it has been that long already. I'm pretty sure the two of us could put a pretty decent dent in that keg while sitting around talking about beer and life. I don't know that trekking across the Midwest in December or January is a good idea, but I would sure as hell try it!
  10. I tend to attribute it to magic on most occasions. Definitely magic. How could science be the sole reason beer tastes so majestic?
  11. Nice job, fellas! Any other forum regulars make the list?
  12. My two cents: as I navigate throughout this hobby and talk to people about beer and brewing, I find that some newbies don't know the difference between head retention and carbonation. We know that extract brewing makes head retention wane and add Carapils to boost it. The bubbles in the beer make it a carbonated beverage.
  13. I like it. A lot. I think they're definitely logical pairings throughout. Question: Why the insistence on pointing out the co-humulone levels? I've obviously heard of it before, but I'm too lazy/busy to look it up. Thanks again @Creeps McLane
  14. I'm making a pale ale to use up some extraneous hops. I want to bitter with one and split into two for dry hopping. Here's what's available: Azacca: B/A 14% Citrus, pineapple, pine Waimea: B/A 16% Citrus, pine Wakatu: A/B 6.5% Floral, citrus Calypso: B/A 12% Floral, fruity
  15. I don't know...no one wants their Stout to be darker. Just sayin'
  16. Strange indeed. It definitely sucks when a regular falls of the face of the earth like that.
  17. I thought the going rumor is that they got caught up in a beer-shipping sting operation?
  18. @Creeps McLane, I'm just happy to be along for the ride, brother. If anything, I'd love to see some videos of the process; that's definitely the immersive experience. I promise to one day have my wife make us a couple shirts with the beer name on it. Even if it doesn't make the B.O.B. starting lineup, it'll come with a good backstory. I wish I could be more participative in the endeavor, but work has me in the huckle buck.
  19. You, sir, are an artist. That looks damn good. It bears a damn fine name, too. I swear I'm going to make a tshirt with that on it! We just graduated the the kids from basic training this afternoon, with the next cycle starting in a mere 10 days. In the interim, I have lots of catching up in all things beer.
  20. I'm thinking an old horseblanket hanging on the wall in the background
  21. Shoot, I'm just seeing this. It was a long day at work. I'm gonna get after it though. I say we go with a big farmhouse ale. You've got a helluva lot to work with. I'm all in though. I'm going to take a general stab without a brew calculator though; working on drinking a few after a long day is the current priority. Let me know what you think: golden promise all the way a touch of Munich aromatic for good measure nice and light SRM I like Willamette highlighting with southern cross on rhythm mild IBUs but not too much to take away from the funk...it's gotta be funky. We need more cowbell. And by cowbell, I mean Brett.
  22. Sounds like you just need to go with the Brett. It's what you really want. Come back next time with a plan for the fruit.
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