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Reilly
Mountain climber
The Other Monrovia- CA
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Dec 14, 2016 - 07:46pm PT
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I'm in West Hollywood tonight so I'm drinking Sauvignon. When in Rome...
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'Pass the Pitons' Pete
Big Wall climber
like Ontario, Canada, eh?
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Dec 14, 2016 - 08:05pm PT
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From the Hilton in Bimini,Bahamas. .
Anita nother beer
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mike m
Trad climber
black hills
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Dec 14, 2016 - 08:09pm PT
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Topic Author's Reply - Dec 15, 2016 - 08:00am PT
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And mash it fairly hot.
160+? Finishing gravity?
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Ghost
climber
A long way from where I started
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Dec 15, 2016 - 08:00pm PT
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160+? Finishing gravity?
Do you brew?
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Topic Author's Reply - Dec 19, 2016 - 11:55am PT
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Home and part time work at KRBC.
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Ghost
climber
A long way from where I started
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Dec 19, 2016 - 04:19pm PT
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Home and part time work at KRBC.
Stopped at KRBC once, en route to a week in the Needles. Lucky you to be working so close to such incredible climbing.
160+? Finishing gravity?
157 (which is hot for me). OG was 1.100, finishing at 1.030. So about 9.3% abv, and reasonably thick.
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Randall_C
climber
Flagstaff, AZ
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Dec 19, 2016 - 06:43pm PT
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Finishing off my last Westvleteren XII all grain clone. No, can't take credit for the recipe, but it turned out great. Bulk aged for 6 months after primary and came in at 10.2% abv. Sure have had a lot of visitors over the last month ;) I do have another batch bulk aging along with a Pliny the Younger all grain clone that I will be bottling next week. Yum!
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Peater
Trad climber
Salt Lake City Ut.
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Dec 19, 2016 - 08:43pm PT
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I live in Utah but I have heard of beer before. I'd like to try it sometime.
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Topic Author's Reply - Dec 20, 2016 - 09:09am PT
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Party at Ghost's house!! Nice work! Sounds like Dinner to me.....
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slabbo
Trad climber
colo south
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Dec 21, 2016 - 10:53am PT
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Sorry bad photo
Wireless Warlock from Bristol in CoSprings..part of the Nikoli Tesla series. A very nice bourbon stout
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SC seagoat
Trad climber
Santa Cruz, Moab, A sailboat, or some time zone
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Dec 21, 2016 - 01:33pm PT
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Well. A few minutes ago.
6th Conversation. Discretion Brewery
Beer is no longer simple
6th Conversation
ABV 8.9%
IBUs 27
“This is divinely delicious. Its effervescence makes me want to celebrate something, but it’s so majestic that I almost want to be all alone with it, thinking big thoughts.”
They assumed she was paying attention only to the beer till she set her tiles down and said, “Triple word score.”
“Nice,” was all they could respond.
Everyone took another sip.
Our Belgian-Style Tripel is unfiltered and golden in color. The aroma is full of fruity esters with a bit of spicy/grassy hops in the background. The flavor begins with a malty sweetness, then finishes with some warming alcohol and a moderately dry hop bitterness.
Susan
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GuapoVino
climber
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Dec 21, 2016 - 01:41pm PT
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Stout in the works. Currently resting on oak bourbon barrel chips and cacao nibs soaked in bourbon.
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slabbo
Trad climber
colo south
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Dec 21, 2016 - 02:11pm PT
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Looks very comfortable !
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Topic Author's Reply - Dec 21, 2016 - 02:37pm PT
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Guapo.........'Art in progress'. Dah man!
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SC seagoat
Trad climber
Santa Cruz, Moab, A sailboat, or some time zone
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Dec 21, 2016 - 03:48pm PT
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Oh gawd, Guapo....wish I'd never seen that. Kinda like the whole thing about not seeing sausage being made.
Susan.
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GuapoVino
climber
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Dec 21, 2016 - 04:13pm PT
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It's not disgusting, Susan. In fact, it smells really good. The grains soak in water at a certain temp for a certain amount of time (150 for 60 minutes for example) to convert the starches to sugars. The the grains are removed and the remaining liquid (wort) is boiled, typically for 60 to 90 minutes. After that it's cooled to yeast pitching temp, usually around 70 degrees. If you saw it in person you wouldn't be grossed out. Think coffee.
But there are types of beer that go through some really weird types of processes, alternative yeast strains, use different types of bacteria, allow spontaneous fermentation, etc.
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Gary
Social climber
Desolation Basin, Calif.
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Dec 21, 2016 - 06:11pm PT
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You mean right now?
With a plate of sauerkraut.
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mooch
Trad climber
Tribal Base Camp (Kernville Annex)
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Topic Author's Reply - Dec 22, 2016 - 08:47am PT
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Good process description, Guapo! Yah, brett (wild yeast) is great for making sours or barley wine beer. But BAD if introduced or even remotely near another brew that is fermenting. But that's another topic in itself.
3 weeks to settle, Guapo?
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GuapoVino
climber
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Dec 22, 2016 - 01:00pm PT
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Hey Mooch. I've just recently gotten interested in sours and beers that use brett, so have been sampling a lot of them, for academic purposes. I've been reading about the process and want to try my hand and making one. There's a pretty good FB group called Milk The Funk that is about all those types of beers. Lots of experts and professional Brewers on there. They also have a wiki page that goes very in depth into the processes.
Yeah the stout has been in the secondary carboy going on three weeks. I'm about ready to bottle it. I also have a mead with blackberries going.
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