Comments for http://www.thebeerbeat.com Tue, 10 Aug 2010 15:14:28 +0000 http://wordpress.org/?v=2.9.1 hourly 1 Comment on Hitachino Ginger, Sour Cherries in Season & Charlevoix in Ontario by Dan http://www.thebeerbeat.com/?p=536&cpage=1#comment-1322 Dan Tue, 10 Aug 2010 15:14:28 +0000 http://www.thebeerbeat.com/?p=536#comment-1322 I put down some ontario cherries as well. I got the ones that come pitted in a bucket from niagara. Not sure what I will do with them yet, maybe just a cherry ale. The lambic sounds nice! I put down some ontario cherries as well. I got the ones that come pitted in a bucket from niagara. Not sure what I will do with them yet, maybe just a cherry ale. The lambic sounds nice!

]]> Comment on Economies of scale by Dan http://www.thebeerbeat.com/?p=477&cpage=1#comment-839 Dan Thu, 25 Mar 2010 05:15:00 +0000 http://www.thebeerbeat.com/?p=477#comment-839 That's alot of grain! Very nice. That’s alot of grain! Very nice.

]]> Comment on Belgian Brown Bitter by JP http://www.thebeerbeat.com/?p=448&cpage=1#comment-820 JP Sun, 21 Mar 2010 01:16:22 +0000 http://www.thebeerbeat.com/?p=448#comment-820 Thanks for giving me a bottle of this excellent beer. I agree that the maltiness has to be at least partially attributable to the decoction mash. The coriander and orange peel are undetectable individually but you can tell they really contribute to the complex flavours this beer has. I really enjoyed it. I had never heard of grains of paradise before so I have no idea what they did for the beer. Any comparisons you can suggest? Do you think it (they?) would work well in a Saison too? Thanks for giving me a bottle of this excellent beer. I agree that the maltiness has to be at least partially attributable to the decoction mash. The coriander and orange peel are undetectable individually but you can tell they really contribute to the complex flavours this beer has. I really enjoyed it.

I had never heard of grains of paradise before so I have no idea what they did for the beer. Any comparisons you can suggest? Do you think it (they?) would work well in a Saison too?

]]> Comment on Bottling with corks by Dan http://www.thebeerbeat.com/?p=331&cpage=1#comment-543 Dan Sun, 10 Jan 2010 03:45:03 +0000 http://www.thebeerbeat.com/?p=331#comment-543 Cool stuff! I am collecting 750ml belgium beer bottles and hope to get corking when I have a batch worth. Cool stuff! I am collecting 750ml belgium beer bottles and hope to get corking when I have a batch worth.

]]> Comment on Two IPAs: black & imperial by admin http://www.thebeerbeat.com/?p=412&cpage=1#comment-541 admin Sat, 09 Jan 2010 16:03:34 +0000 http://www.thebeerbeat.com/?p=412#comment-541 Paul - to be honest I have never tried a commercially brewed black IPA (there are a few listed on Ratebeer). I had read about black IPA and it sounds like a new style that has emerged over the last couple of years. Since there are no locally available examples I decided to take a crack on my own. The one I made is very fruity with a kind of chocolate orange finish. If I was to brew it again I would probably go with black patent malt rather than the chocolate and maybe back off on the fruity hops in favour of more "piney" varieties. I'm still pretty satisfied with the finished product though. Melanoidin malt is meant to - allegedly - simulate the effects of a decoction mash without performing a decoction and impart the malty flavours you get from the decoction process. Carafoam is meant to add body, mouthfeel and head retention. Paul – to be honest I have never tried a commercially brewed black IPA (there are a few listed on Ratebeer). I had read about black IPA and it sounds like a new style that has emerged over the last couple of years. Since there are no locally available examples I decided to take a crack on my own. The one I made is very fruity with a kind of chocolate orange finish. If I was to brew it again I would probably go with black patent malt rather than the chocolate and maybe back off on the fruity hops in favour of more “piney” varieties. I’m still pretty satisfied with the finished product though.

Melanoidin malt is meant to – allegedly – simulate the effects of a decoction mash without performing a decoction and impart the malty flavours you get from the decoction process. Carafoam is meant to add body, mouthfeel and head retention.

]]> Comment on Two IPAs: black & imperial by Kowalski http://www.thebeerbeat.com/?p=412&cpage=1#comment-539 Kowalski Fri, 08 Jan 2010 19:28:57 +0000 http://www.thebeerbeat.com/?p=412#comment-539 Always interested in the pursuit of hoppy beers in Toronto! Two questions - what would be a commercial black IPA to compare it to? And, what is Melanoidin and carafoam? thanks Paul Always interested in the pursuit of hoppy beers in Toronto! Two questions – what would be a commercial black IPA to compare it to? And, what is Melanoidin and carafoam?
thanks
Paul

]]> Comment on Teach a friend to homebrew by Roger Beal http://www.thebeerbeat.com/?p=383&cpage=1#comment-228 Roger Beal Mon, 09 Nov 2009 00:30:45 +0000 http://www.thebeerbeat.com/?p=383#comment-228 Great entry! Sorry I missed you. There are a few events coming up, such as our Amsterdam Nut Brown lookalike contest and a Brew/camp day in May, just outside of Toronto, at a Latvian campground (Zanis, the guy with the Aussie brew-in-a-bag method, is one of the organizers for that). It'd be great to have you out. Cheers! Great entry! Sorry I missed you. There are a few events coming up, such as our Amsterdam Nut Brown lookalike contest and a Brew/camp day in May, just outside of Toronto, at a Latvian campground (Zanis, the guy with the Aussie brew-in-a-bag method, is one of the organizers for that). It’d be great to have you out.

Cheers!

]]> Comment on Cheesecloth is your friend by Derek http://www.thebeerbeat.com/?p=140&cpage=1#comment-98 Derek Thu, 10 Sep 2009 15:47:53 +0000 http://www.thebeerbeat.com/?p=140#comment-98 Cheese cloth is your friend, but it'll cut down on utilization during the boil. It does work well for filtering after the wort is cooled though. I got a jelly & syrup strainer from lee valley for this purpose: http://www.leevalley.com/garden/page.aspx?c=1&p=10160&cat=2,2120,33279 Cheese cloth is your friend, but it’ll cut down on utilization during the boil. It does work well for filtering after the wort is cooled though.

I got a jelly & syrup strainer from lee valley for this purpose:

http://www.leevalley.com/garden/page.aspx?c=1&p=10160&cat=2,2120,33279

]]> Comment on Making Belgian Candi Syrup by chad http://www.thebeerbeat.com/?p=77&cpage=1#comment-45 chad Sun, 14 Jun 2009 09:20:52 +0000 http://www.thebeerbeat.com/?p=77#comment-45 Any update on how your beer turned out with the addition of this and did you add it to the boil and if when or the primary a few days later like the monks do? I had a try at this today using another method and it came out too light and amber. I'm trying your way tomorrow and hope for more success and a darker syrup. Oh and not to burn myself too! Any update on how your beer turned out with the addition of this and did you add it to the boil and if when or the primary a few days later like the monks do?

I had a try at this today using another method and it came out too light and amber. I’m trying your way tomorrow and hope for more success and a darker syrup. Oh and not to burn myself too!

]]> Comment on Dry hopping with leaf hops by BUD http://www.thebeerbeat.com/?p=192&cpage=1#comment-31 BUD Mon, 11 May 2009 13:41:43 +0000 http://www.thebeerbeat.com/?p=192#comment-31 Wow! What a great color. It looks and sounds like this is shaping up to be a solid beer. I can't wait to read the final review of this one. Wow! What a great color. It looks and sounds like this is shaping up to be a solid beer. I can’t wait to read the final review of this one.

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