Official Supp Beer Misc v4.0: Do you even hop, bro?

[TopsecretWaffle]

WheretheFUK has swing been? Hasn't posted in a month. I know this cuz I ripped through over 40 pages without his dumbass posting a single spec o shyt. I know he moved.... but is ND THAT bad of a beer barren state?

He's still in AZ. Talked to him on stalkbook today. He's actually been drinking lots of good sht lately. Ive been giving him sht about not posting here

[DasBiceps]

Anyone able to get Modern Times Phalanx?

[Tbillionaire]

Anyone able to get Modern Times Phalanx?

Had it on tap in Venice last weekend... my fav beer by them. haven't seen any bottles up in orange county yet

[ko300zx]

Anyone able to get Modern Times Phalanx?

WheretheFUK has swing been? Hasn't posted in a month. I know this cuz I ripped through over 40 pages without his dumbass posting a single spec o shyt. I know he moved.... but is ND THAT bad of a beer barren state?

Was thinking the same thing the other day.

[LiftBig315]

Just drank a wild at heart. Not great at all, looking forward to Wisconsin next week to track down beers I can't get herr.

I've had a new glarus sampler...still trying to find some stuff to keep an eye out for. Dfh doesn't get distributed to nd, so hopefully pick up some of their **** to try. Idk what else I should keep an eye out for

[LiftBig315]

Was thinking the same thing the other day.

ND pretty much sucks, I can confirm

[TheFugitive]

Evening bro's

[LiftBig315]

Evening bro's

Hossengorda?

Wtf, I think I just realized my sister's lied to me on.how to say "how's it going"in Norwegian...

[DasBiceps]

Had it on tap in Venice last weekend... my fav beer by them. haven't seen any bottles up in orange county yet

Got hooked on FI, so if this is better, i must have.

You SOB

You try any yet?

[Kiefer 2004]

I'm afraid this thing has been sitting on the shelf for awhile (no date and I got it at Total Wine)
It is caramel-syrupy in the taste and pretty boozy.
This is still way better than DFH 120 Minute

[janky]

[IMG]http://i28.photobucket.com/albums/c215/Bass8987/IMG_1047_zps363d527e.jpg[IMG]
I'm afraid this thing has been sitting on the shelf for awhile (no date and I got it at Total Wine)
It is caramel-syrupy in the taste and pretty boozy.
This is still way better than DFH 120 Minute

lol those are old as fuk bro
I helped bottle those like, two months ago?

I've actually still got one in the fridge. I'm gunna just stash it away for a couple years and see what happens for lulz.
Maybe it'll turn into a gnarly barleywine like 120.

[janky]

homebrew brahs;

did some experimentation/research here.




SMaSH Mosaic - two batches, differing mash temp and tracked boil volumes

Recipe:
7# 2 row
0.25 oz additions of Mosaic @ 60, 15, 10, 5, and dry hop for 5 days before racking off and bottling.

Batch #1:
Mash temp target was 149. Hit 149, but temp dropped quick down to 146-147 F.
Highly considered just tossing it and starting over. Decided to run with it anyway.

Pre-boil volume was a little higher than expected, so boiled down an extra few minutes to hit target.

SG: 1.086 FG : 1.010

Taste/Aroma: Hint of booze heat, sht loads of banana. Taste is similar, but the body is dry, crisp, and clean as fuk - very boneyard/bbrowns style body.
Good, totally drinkable overall... just ... so much banana. Booze -> banana.
Jamm!n hit the nail on the head here --- low ass mash temps pls.

Batch #2:

Mash temp started at 156 F. Actual ending mash temp after 60 min was 154.6 F

Volume was on point. Calculations dialed in. 60 min boil, then chill.

SG: 1.068 FG: 1.012ish

Taste/Aroma: Sugary, sweet, almost sickening malt backbone. Everything I hate about extract. Drain poured. Same banana like juicyness


Conclusions:
Mash low as fuk on IPAs. Serious.
More hops would've been nice.
Assuming that our temps crept up beyond what we expected during fermentation, and we got some estery banana sht going on (either that or mosaic is a banana-ey hop)

[ko300zx]

^^^ never mashed above 148 crew.

Got hooked on FI, so if this is better, i must have.



You SOB

You try any yet?

Not the bottles but had the draft version at the anniversary party. Was good as sheet. This is apparently a better batch.

[TopsecretWaffle]

*****://www.eventbrite.com/e/the-festival-2014-los-angeles-edition-tickets-5798145409

Just got my tix for shelton ****s fest. Got sat 2nd session if anyone wants to meet up.

Breweries list is quite excellent

International Breweries:

Baird (Japan) ▪ Be.Er Brewery (Belgium) ▪ Birra Toccalmatto (Italy) ▪ Blaugies (Belgium) ▪ Brekeriet (Sweden) ▪ Brewfist (Italy) ▪ Ca L’Arenys/Guineu (Spain) ▪ Cantillon (Belgium) ▪ CCM (Catalonia, Spain)  ▪ De La Senne (Belgium) ▪ De Ranke (Belgium) ▪ Dieu du Ciel! (Quebec, Canada) ▪ Drie Fonteinen (Belgium) ▪ Het Nest (Belgium) ▪ Jandrain-Jandrenouille (Belgium) ▪ Le Cheval Blanc (Quebec, Canada) ▪ Le Trou du Diable (Quebec, Canada) ▪ Magic Rock (UK) ▪ Mahr’s (Germany) ▪ Mikkeller (Denmark) ▪ Oersoep (Netherlands) ▪ Oliver’s Cider and Perry (UK) ▪ Page 24 (France) ▪ Pays du Flamand (France) ▪ Rappi Bier Factory (Switzerland) ▪ Renaissance (New Zealand) ▪ Ribela (Spain) ▪ Siren (UK) ▪ Struise (Belgium) ▪ Thiriez (France) ▪ To Øl (Denmark) ▪ Trois Dames (Switzerland)

U.S. Breweries: 

AEppelTreow Winery (Wisconsin) ▪ Allagash (Maine) ▪ Arizona Wilderness (Arizona) ▪ Artisan Beverage Coop (Massachusetts) ▪ Cambridge (Massachusetts) ▪ Crooked Stave (USA) ▪ Hill Farmstead (Vermont) ▪ Jester King (Texas) ▪ Jolly Pumpkin (Michigan) ▪ Oxbow Brewing (Maine) ▪ Prairie Artisan Ales (Oklahoma) ▪ Pretty Things (Massachusetts) ▪ Saint Somewhere (Florida) ▪ Shmaltz (New York) ▪ Upright (Oregon)

 

Local Breweries:

Bagby Beer ▪ Beachwood BBQ (CA) ▪ Brouwerij West (CA) ▪ Cellarmaker (CA) ▪ Faction (CA) ▪ Rare Barrel (CA) ▪ Tahoe Mountain (CA)

[ko300zx]

For such a small number of US breweries that's a solid lineup.

[thedarce]

lonely friday night, tommys and hab sculpin. oh soo much dry heat

[thefleshlight]

Just drank a wild at heart

Ommegang sucks ASSSS

edit: fukkin waff, I've been trying to find an awesome way to use that deer pic the past few weeks yet nothing works.
#getinmeyousaucybastards

[joedirt87]

Opened up a bottle last night. hard to justify the $30 price tag but it is fantastic.

[thefleshlight]

Just got my tix for shelton ****s fest. Got sat 2nd session if anyone wants to meet up.

Goddommit I wanna go.

[img]http://scontent-b.cdninstagram.com/hphotos-xap1/t51.2885-15/10499242_541003422671440_1387332348_a.jpgmg]

Opened up a bottle last night. hard to justify the $30 price tag but it is fantastic.

Well, it's a CCB beer, which I don't hold in any regard sans hunnypussss. But if you're using "fantastic" as a descriptor then thirty bones should be fine.


ps- if you're down, which this goddamn genius ass video that's got kim jong un really pissed off

[StrongRepublican]

Janky/Jammin thanks a bunch for the tips, I relayed them all the my brew partners and let them do all the work yesterday while I went up to Denver to hang out at Crooked Stave and hit a few shops. Will have to keep low mash temp in mind next round though - the fellas mashed at our usual 153 yesterday but we'll see how it turns out...

Yesterday's small but tasty haul:


And I know it's far out, but if anyone ITT is gonna be around Denver for GABF week, make sure to hit me up. I am not sure which GABF session I'll be at yet (my ticket is being provided for me from a brewery) but I will be at the Denver Rare Beer Tasting on the 2nd.

[Tbillionaire]

silverback, how was that scotch you picked up? looking to buy a nice bottle for the weekend and need recommendations

[Kiefer 2004]

silverback, how was that scotch you picked up? looking to buy a nice bottle for the weekend and need recommendations

Laphroig 10 is my favorite scotch.

Glenmorangie the Original (10 year) is my favorite warm weather single malt scotch. It's light and fruity and priced around $30. WA has the most BS liquor taxes and prices, so it might be cheaper where you live.

Last summer, I went to a wedding and got to try Glenlivet 18 and it was very dissapointing. Also, stay away from blended scotch.
http://forum.bodybuilding.com/showth...hp?t=129865003

[spak]

homebrew brahs;

did some experimentation/research here.


SMaSH Mosaic - two batches, differing mash temp and tracked boil volumes

Recipe:
7# 2 row
0.25 oz additions of Mosaic @ 60, 15, 10, 5, and dry hop for 5 days before racking off and bottling.

Batch #1:
Mash temp target was 149. Hit 149, but temp dropped quick down to 146-147 F.
Highly considered just tossing it and starting over. Decided to run with it anyway.

Pre-boil volume was a little higher than expected, so boiled down an extra few minutes to hit target.

SG: 1.086 FG : 1.010

Taste/Aroma: Hint of booze heat, sht loads of banana. Taste is similar, but the body is dry, crisp, and clean as fuk - very boneyard/bbrowns style body.
Good, totally drinkable overall... just ... so much banana. Booze -> banana.
Jamm!n hit the nail on the head here --- low ass mash temps pls.

Batch #2:

Mash temp started at 156 F. Actual ending mash temp after 60 min was 154.6 F

Volume was on point. Calculations dialed in. 60 min boil, then chill.

SG: 1.068 FG: 1.012ish

Taste/Aroma: Sugary, sweet, almost sickening malt backbone. Everything I hate about extract. Drain poured. Same banana like juicyness


Conclusions:
Mash low as fuk on IPAs. Serious.
More hops would've been nice.
Assuming that our temps crept up beyond what we expected during fermentation, and we got some estery banana sht going on (either that or mosaic is a banana-ey hop)

I have never mashed at 156 ever(that's basically lambic area right there, dextrin-wise), porters and stouts are 153-4. Most everything else is 150-151. When I brew a dark mild I'll go up there though for some body. Only a quarter ounce at the times listed? Almost every IPA Ive ever brewed has at least 4-6 ounces in the last 15 minutes. Bananas = 75+ at start of fermentation for sure. Got a Fermometer strip? I can usually only get my wort to 75 but after pitching yeast I throw it in the freezer at 60 and it's down to 64 in an hour or two. I always monitor the fermometer strip daily and I have never had a single off flavored batch(except for my first couple English yeast runs a while ago, I ferment those realll low(64ish) to keep lower esters and have had good results)

[Tbillionaire]

Laphroig 10 is my favorite scotch.

Glenmorangie the Original (10 year) is my favorite warm weather single malt scotch. It's light and fruity and priced around $30. WA has the most BS liquor taxes and prices, so it might be cheaper where you live.

Last summer, I went to a wedding and got to try Glenlivet 18 and it was very dissapointing. Also, stay away from blended scotch.
http://forum.bodybuilding.com/showth...hp?t=129865003

different thread for every kind of alcohol haha love this fuarking site

[cyde]

Laphroig 10 is my favorite scotch.

Glenmorangie the Original (10 year) is my favorite warm weather single malt scotch. It's light and fruity and priced around $30. WA has the most BS liquor taxes and prices, so it might be cheaper where you live.

Last summer, I went to a wedding and got to try Glenlivet 18 and it was very dissapointing. Also, stay away from blended scotch.
http://forum.bodybuilding.com/showth...hp?t=129865003

Not a fan of the Macallans & Glenlivets because they are too sweat and soft for my palate. The best noob scotch is Glenfiddich. Have you tried Laphroaig Quarter Cask yet? Hnnnggghhh. QC & 10 year are the best offerings. 18 and 21 year lost their polarizing, peaty/smoky flavors.

[Kiefer 2004]

Not a fan of the Macallans & Glenlivets because they are too sweat and soft for my palate. The best noob scotch is Glenfiddich. Have you tried Laphroaig Quarter Cask yet? Hnnnggghhh. QC & 10 year are the best offerings. 18 and 21 year lost their polarizing, peaty/smoky flavors.

Yes, the QC is very good. It's kind of hard to find around here.

[TopsecretWaffle]

Ommegang sucks ASSSS

edit: fukkin waff, I've been trying to find an awesome way to use that deer pic the past few weeks yet nothing works.
#getinmeyousaucybastards

Fukin fine ass leaves

[janky]

I have never mashed at 156 ever(that's basically lambic area right there, dextrin-wise), porters and stouts are 153-4. Most everything else is 150-151. When I brew a dark mild I'll go up there though for some body. Only a quarter ounce at the times listed? Almost every IPA Ive ever brewed has at least 4-6 ounces in the last 15 minutes. Bananas = 75+ at start of fermentation for sure. Got a Fermometer strip? I can usually only get my wort to 75 but after pitching yeast I throw it in the freezer at 60 and it's down to 64 in an hour or two. I always monitor the fermometer strip daily and I have never had a single off flavored batch(except for my first couple English yeast runs a while ago, I ferment those realll low(64ish) to keep lower esters and have had good results)

Good points. I think one of our buckets has a temp sticker on the side... like the same ones they use on aquariums. Yeah, the hop additions were pretty small. This was the last batch we did over a month ago, and I've definitely learned in that time that our additions have been on the weak side (even the recipes where we use more).
We use a DIY counter flow exchange type chiller, and it's usually down to 68-70 within a good 10-15 mins. Usually pitch in that range, then toss in the fermentation chamber and set the controls to 68 F.

It's possible that our thermometer was a bit off and we were actually pitching it at like 71 ? Maybe gave off a couple degrees when fermentation started, and that got the esters going?

[spak]

Good points. I think one of our buckets has a temp sticker on the side... like the same ones they use on aquariums. Yeah, the hop additions were pretty small. This was the last batch we did over a month ago, and I've definitely learned in that time that our additions have been on the weak side (even the recipes where we use more).
We use a DIY counter flow exchange type chiller, and it's usually down to 68-70 within a good 10-15 mins. Usually pitch in that range, then toss in the fermentation chamber and set the controls to 68 F.

It's possible that our thermometer was a bit off and we were actually pitching it at like 71 ? Maybe gave off a couple degrees when fermentation started, and that got the esters going?

I pretty much guessed correctly for your response. Set the chamber 4-5 degrees cooler than your target temperature, the beer will always be warmer than ******t because fermentation is exothermic once it gets going. I usually keep it around 62 with a 3 degree delta, and the beer hits 66-68 after a day and stays there. I always ferment on the low end of the ranges unless it's Belgian. Oh and btw, quick tip if you wanna do Belgians: Ferment at 65 for 2 days then let it ride to 72-75. I always nail out great Belgian beers with that method. If you start out warm it'll be too phenolic.

[jamm!n]

^or better yet, add a thermowell so you're controlling wort temp, not ******t

I'm running a dual stage control for my chest freezer and a heat pad. These stainless fermenters transfer heat very efficiently so fluctuation and overshoot are rarely a problem anymore, let alone the time of year (summer/winter).