Spauld

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Viewing 15 posts - 121 through 135 (of 156 total)
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  • in reply to: Camp Fire Keg! #498
    Spauld
    Participant

    Nice!!!! I want my s’more! LOL

    in reply to: Basement Brewery #469
    Spauld
    Participant

    Wow, that looks really good. Do u have any kind of finish on them? If not, I wonder if sealing them would stabilize them against humidity?

    in reply to: Hazy Ass IPA #456
    Spauld
    Participant

    At first I thought this would be one of those neipa’s heavy on hop flavor and aroma, but not necessarily on bitterness. Then I saw 111 IBU’s. Damn! I thought my recent “East India Ale” was snappy with an OG of 1.064 and 50 IBU’s!

    in reply to: Glass rinser…I want to install one of these. #452
    Spauld
    Participant
    in reply to: Age on big beers #451
    Spauld
    Participant

    Yep, makes sense. My only thought was that flavor changes through time (regardless of cellaring temps) are significantly affected by the yeast continuing to work on the product. In my experience the product will reach a peak, then begin to degrade. Knowing WHEN it is at peak requires regular evaluation. I have 7 year old Quads….but have no idea if they are still good! My “cellar” space is sub par too since the temp swings are too wide.

    in reply to: Basement Brewery #449
    Spauld
    Participant

    Very nice Evan. LOVE the sketch up too! Smart way to approach it. I have a lesser program I use like this, but it’s very crude. That exhaust hood is so cool!

    in reply to: Age on big beers #448
    Spauld
    Participant

    I generally like reading these Brulosophy experiments, thanks for sharing. It’s interesting to consider all the factors that go into proper aging. It is a widely held belief by German Brewers that you aren’t truly lagering unless the bier is still sitting on yeast, so I can’t help thinking something is amiss in this beerperiment since the test brews have been taken off the yeast to “age”.

    in reply to: SN Brut IPA #345
    Spauld
    Participant

    While I’m no longer a fan of domestic-style IPAs, I usually feel like anything brewed by SN is worth sampling!

    in reply to: Caramelizing your wort #339
    Spauld
    Participant

    In fact I think the key is to NOT rinse your grain in collecting the wort you will reduce. Boiling down the high gravity stuff will produce the richest flavors…in theory.

    in reply to: Caramelizing your wort #332
    Spauld
    Participant

    Chuck….I have thoughts on all sorts of things like this! LOL. That said, I’m not too familiar with the BIAB process. We should discuss over a bier!

    in reply to: I am thinking about growing some hops #329
    Spauld
    Participant

    They were barely out of the ground last Friday….now they’re going nuts! They love this warm weather.

    in reply to: Saison tasting with Ryan, Rick & Cody #319
    Spauld
    Participant

    Absolutely Chris, would love to get U over for a brew!

    in reply to: I am thinking about growing some hops #312
    Spauld
    Participant

    Nice! They will want to climb right away. The quicker you can give them a line to wiggle up, the better. If left to wander about on the ground, they tend to struggle.

    in reply to: Dubbel Brew Log #305
    Spauld
    Participant

    👍 Looks like you had a great day Colter! ….I had to pull up the Weird Ways on Spotify, since I’m unfamiliar.

    in reply to: Colter’s Dubbel for the comp #290
    Spauld
    Participant

    Looking forward to trying it. Never had a brew fermented with that strain.

Viewing 15 posts - 121 through 135 (of 156 total)