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frydogbrews

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About frydogbrews

Brewing without a computer program
I use an Android app for strike water and refractometer conversions. I'm never more than a degree off on target mash temp. I heat water to about 170-190 and mix it till it's the right temp. I'm never off. Tsk tsk ..... Do it right l…

Comment by frydogbrews May 11 permalink
HAMs
this thread is an abomination. you can't give it the same title as a delicious pork product and not talk about said salty delicious meat. yeah, this is what i was thinking. so here. this was on a slicing day.

Comment by frydogbrews May 2 permalink
Barley Wine plan
yeah, now you're talking!

Comment by frydogbrews May 1 permalink
Barley Wine plan
i would say go bigger. at least for a barley wine. they should be monsters! like 13%, aged for a year or two. its called barley "wine" after all, kick it up there.

Comment by frydogbrews April 30 permalink
Looking for advice on how best to use 5 gallons of Mead
load and shit, same sentence. perfect.

Comment by frydogbrews April 27 permalink
Looking for advice on how best to use 5 gallons of Mead
for sparkling mead, backsweeten just a touch. if you sparkle it bone dry, the bubbles push a strong rocky, minerally smell into your nose....not pleasant. just a tiny bit of sweetness. say 3 tablespoons of stevia to a one gallon batch.

Comment by frydogbrews April 26 permalink
Chilled Italian octopus salad
i love octopus, but if you cook it for more than 30 seconds, then you need to cook it for two hours. the time between it is rubber. Squid works the same way. i opt to cook it super fast rather than long, you preserve a little more flavor that wa…

Comment by frydogbrews April 26 permalink
Looking for advice on how best to use 5 gallons of Mead
Certain flowers might be fun to try also ... daylillies ... redbud blossoms ... neither one of those have much scent though. use something with big smell like honeysuckle, elderberry or heather. also, toss in some hop tea into one of them. s…

Comment by frydogbrews April 26 permalink
Interesting process similar to First Wort Hopping on steroids
i'll just use regular cascade, that's easy as hell to get

Comment by frydogbrews April 25 permalink
Looking for advice on how best to use 5 gallons of Mead
make a strong black tea (unsweetened) and add it into a gallon or so. that's pretty good. also, hitting some with lemon can be fun.

Comment by frydogbrews April 25 permalink
Interesting process similar to First Wort Hopping on steroids
i'll give it a shot, but i'm not using 1/2 lb of Citra for this. that's hard to get!

Comment by frydogbrews April 25 permalink
The contested definition of "IPA"
but pale ale wasn't a style because it was (and still is) a very generic "catch all" style. if we are going to apply such rigorous structure to one style, then why not all of them.

Comment by frydogbrews April 25 permalink
The contested definition of "IPA"
Did someone mention an IPA should wreck your pallet? No. A normal IPA should just be stronger than a pale ale. This palate wrecking crap is where all this started from. Just because some of you think an IPA should start around 100 IBUs and have zero…

Comment by frydogbrews April 24 permalink
cider and mead questions
Cider is on my list once I'm relocated, suppose I should read up a bit juice, yeast, time, done. fixed

Comment by frydogbrews April 24 permalink
The contested definition of "IPA"
AIPA FTW!!!

Comment by frydogbrews April 23 permalink
The contested definition of "IPA"
and on the cranky old man tangent, i hate the term 'double' ipa, pale, etc. nothing is doubled!! actually, compared to c-doobies IPA's, i make several that are double that.

Comment by frydogbrews April 22 permalink
The contested definition of "IPA"
The whole concept of an IPA is to end up with a perfectly balanced drinkable beer after extended aging at often high temperatures and near constant motion do't forget to cut it with water too, unless you're royalty of course. that was p…

Comment by frydogbrews April 22 permalink
The contested definition of "IPA"
59 doesn't constitute an IPA though. next week i am going to make an english bitter, it's gonna be 8% abv, lots of black patent malt and have 98 ibu's.....that make sense to everybody.

Comment by frydogbrews April 22 permalink
The contested definition of "IPA"
Why is the FWH calcuated at 20min? because the actual 'measured' ibu value is much higher than the perceived bitterness. This seems to be the 'consensus' among people who know more than I do. I think we have a thread on it...…

Comment by frydogbrews April 21 permalink
CiderBomb! How far will it go?
i wouldn't go turbo yeast yet (or ever) i had one that i had to re-pitch ec1118 three times before it finally took back off (and that was using 2 packets at each pitch. that spent 2-3 months stuck like a chump. stop adding air at this p…

Comment by frydogbrews April 20 permalink
Hot Pepper Beer
That doesn't sound like our group. Simple? Easy? I'm up for quick but crazy. I'm still liking a spicy chocolate milk stout, IPA or saison. You guys haven't said much about the saison and I've never brewed one. I also heard…

Comment by frydogbrews April 17 permalink
harvesting local wild yeast
@frydogbrews Thanks for the grape vine bark idea: since that idea was discovered using a grant from the National Science Foundation.....Thank you.

Comment by frydogbrews April 17 permalink
Twitter Account is Live (Need Help from all HBF Members)
frydogbrews schlafly is our newest twitter follower. glad to hear it. i don't do the twitter thing, but the wife does. i will tell her to friend you, or tweet you, whatever the hell you do on that thing.

Comment by frydogbrews April 16 permalink
BEER SHED BUILD THREAD
im pretty sure i should be offended, just not sure how much or why. its all good, he's with the hottest lady on the show. winning!

Comment by frydogbrews April 12 permalink
Build your own recipe vs. buy a kit
I used kits for a year and some with recipes mixed in. Kits are great for learning the brewing process. If you assume the kit is a good one (fresh ingredients, good recipe, etc) then the only variant is your process. I suggest brew the same recipe o…

Comment by frydogbrews April 12 permalink
CiderBomb! How far will it go?
most cider made from fresh pressed juice is still aged a year though. it doesn't have to be, its delicious after 3 months, but after a year it's groin grabbingly delicious.

Comment by frydogbrews April 12 permalink
stingy siphoning?
what are you fermenting 10 gallon batches in? right now i just split into two 5 gallon buckets.

Comment by frydogbrews April 11 permalink
Build your own recipe vs. buy a kit
i started on kits, some were very good. "hop scare IPA" from midwest was m favorite. haven't used one in a few years now though because there isn't much to brewing ipa's, black ipa's and robust porters and its very ea…

Comment by frydogbrews April 11 permalink
stingy siphoning?
i don't think it would. even in a keg that is being cold crashed it takes a solid day to drop any measurable sediment out.

Comment by frydogbrews April 11 permalink
stingy siphoning?
Do you siphon straight from the fermenter to the keg? yes. always.

Comment by frydogbrews April 11 permalink
CiderBomb! How far will it go?
I am getting real curious about what this is going to taste like ..... How long are you planning to age it? minimum of two years before you even crack one open. seriously. With all the $$$ that went into the concentrate I can't afford to dr…

Comment by frydogbrews April 10 permalink
CiderBomb! How far will it go?
I am getting real curious about what this is going to taste like ..... How long are you planning to age it? minimum of two years before you even crack one open. seriously.

Comment by frydogbrews April 10 permalink
CiderBomb! How far will it go?
anything below 70 or so but 60 is probably around perfect. truly, that yeast doesn't much care.

Comment by frydogbrews April 10 permalink
CiderBomb! How far will it go?
you're still thinking like a brewer though Lake. Wine yeast is much better at functioning in high alcohol as well as cold temps. It's freaky like that.

Comment by frydogbrews April 10 permalink
CiderBomb! How far will it go?
no rehydrate, just dump in dry. seriously. its what vintners do and its what i have been doing for several years after many conversations with many different vintners.

Comment by frydogbrews April 9 permalink
CiderBomb! How far will it go?
you shouldn't need to do that. i had a 19% pure cyser (5 gallons apple juice and 15 pounds of honey) stall out and i had to pitch 2 packs, twice, but the second time it rocketed off. oddly, vintners pretty much never use starters, and will l…

Comment by frydogbrews April 9 permalink
CiderBomb! How far will it go?
Well, I finally hit it with 2 minutes of O2 and pitched a rehydrated pack of 1118. No activity. No gravity drop after 2-3 days. Is it possible that the 20 gravity points left are unfermentable? not possible in this scenario. with some weird, super…

Comment by frydogbrews April 9 permalink
harvesting local wild yeast
hmmm....i am very interested in how this turns out. a great deal of the sugars in the fruit of a prickly pear are unfermentable, simply due to the age of the fruits (as sugar ages, it becomes more and more unfermentable) this may have a very sel…

Comment by frydogbrews April 8 permalink
BEER SHED BUILD THREAD
so basically its a grow room that you're saying is a shed to put all your beer stuff in. clever man.

Comment by frydogbrews April 8 permalink
How do I dry out a beer?
I wouldn't change the mash or fermentable sugars. Let this yeast do its thing, then pitch a champagne yeast to finish it off. yup, this is what i was going to say!

Comment by frydogbrews April 4 permalink
This thread was inevitable
take the test!

Comment by frydogbrews April 4 permalink
CiderBomb! How far will it go?
at that gravity, the champagne yeast won't throw out any funky flavors, it'll just finish the job.

Comment by frydogbrews April 2 permalink
CiderBomb! How far will it go?
aerate and hit with ec-1118

Comment by frydogbrews April 2 permalink
Daisy Cutter IPA
cough cough it's an apa cough cough

Comment by frydogbrews April 2 permalink
Sour stout not sour
true salami and things like pepperoni are all fermented. or they should be. its what makes them tangy.

Comment by frydogbrews April 1 permalink
funny beer spoof video
here's the one from 2009, makes fun of all the damn lime beers that were all the rage back then.

Comment by frydogbrews April 1 permalink
funny beer spoof video
this is the 2011 one, it's hilarious

Comment by frydogbrews April 1 permalink
funny beer spoof video
this is the one from 2010

Comment by frydogbrews April 1 permalink
funny beer spoof video
this was last years video. "schlafly TItanium"

Comment by frydogbrews April 1 permalink
This thread was inevitable
i posted that couch gag on facebook a few days ago. i like it.

Comment by frydogbrews April 1 permalink

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