Comments for Hoppy Brewing http://hoppybrewing.com One man's quest for the perfect brew. Wed, 03 Mar 2010 05:50:29 +0000 http://wordpress.com/ hourly 1 Comment on Raspberry Liqueur – Make Chambord by Alex http://hoppybrewing.com/2008/03/01/raspberry-liqueur/#comment-373 Alex Wed, 03 Mar 2010 05:50:29 +0000 http://brewbeer.wordpress.com/?p=54#comment-373 Very cool, I like where this is heading! I had never heard that description of Chambord, but it sounds even more delicious than what I made. As for the practicalities, I think that I would add the sugars (honey or table sugar or a mixture of both), blackberries, raspberries and liquor (vodka or cognac or a mixture of both) together and let that sit for a month or two. You shouldn't have any trouble getting that to meld together, but you may have to mix it up once a day for a week or so. After that I would strain all the berry pulp out and then put in the orange peel and vanilla (I would do a real vanilla bean!). I would guess that those would only take a week or two to infuse nicely, but be sure and take a sip every few days and strain out the orange and vanilla when you are satisfied with the taste! Best of luck and please do share your results! I'm going to have to give this a try as well... Very cool, I like where this is heading! I had never heard that description of Chambord, but it sounds even more delicious than what I made.

As for the practicalities, I think that I would add the sugars (honey or table sugar or a mixture of both), blackberries, raspberries and liquor (vodka or cognac or a mixture of both) together and let that sit for a month or two. You shouldn’t have any trouble getting that to meld together, but you may have to mix it up once a day for a week or so. After that I would strain all the berry pulp out and then put in the orange peel and vanilla (I would do a real vanilla bean!). I would guess that those would only take a week or two to infuse nicely, but be sure and take a sip every few days and strain out the orange and vanilla when you are satisfied with the taste!

Best of luck and please do share your results!

I’m going to have to give this a try as well…

]]> Comment on Olde Engrish |or| How I Made a Malt Liquor by Alex http://hoppybrewing.com/2010/01/05/olde-engrish-or-how-i-made-a-malt-liquor/#comment-372 Alex Wed, 03 Mar 2010 05:39:58 +0000 http://hoppybrewing.com/?p=174#comment-372 That's hilarious. My batch turned out very well, kind of like I'd expect a shitty lager clone to turn out. I actually really like the stuff, and in the OE comparison, the homebrew kicked the commercial variety's proverbial butt. A noble experiment for sure, it was definitely fun doing a lager for the first time. That’s hilarious. My batch turned out very well, kind of like I’d expect a shitty lager clone to turn out. I actually really like the stuff, and in the OE comparison, the homebrew kicked the commercial variety’s proverbial butt. A noble experiment for sure, it was definitely fun doing a lager for the first time.

]]> Comment on Olde Engrish |or| How I Made a Malt Liquor by MF Grocery http://hoppybrewing.com/2010/01/05/olde-engrish-or-how-i-made-a-malt-liquor/#comment-371 MF Grocery Tue, 02 Mar 2010 16:36:13 +0000 http://hoppybrewing.com/?p=174#comment-371 So how did it turn out? I brewed the OE clone and ended up subbing 1.5 lbs of flaked corn for 1.25 lbs of table sugar. It's hard to believe that a lager yeast could get something from 1.055 down to 1.004 without using sugar. The 6-row was scrapped for an all 2-row malt bill and I mashed 148. The boil was very vigorous for 60 minutes and I used Hallertau Mittlefruh instead of the other hops with White Labs Mexican Lager yeast. So yeah, this ended up not being a clone at all but whatever. We listened to a lot of gangsta rap, had lowrider videos playing on teh VCR in the garage, BBQ'd was in effect with the BYOSTF (Bring Your Own #### To Fry) party kickin'. Proper So how did it turn out? I brewed the OE clone and ended up subbing 1.5 lbs of flaked corn for 1.25 lbs of table sugar. It’s hard to believe that a lager yeast could get something from 1.055 down to 1.004 without using sugar. The 6-row was scrapped for an all 2-row malt bill and I mashed 148. The boil was very vigorous for 60 minutes and I used Hallertau Mittlefruh instead of the other hops with White Labs Mexican Lager yeast.

So yeah, this ended up not being a clone at all but whatever. We listened to a lot of gangsta rap, had lowrider videos playing on teh VCR in the garage, BBQ’d was in effect with the BYOSTF (Bring Your Own #### To Fry) party kickin’. Proper

]]> Comment on Raspberry Liqueur – Make Chambord by Demi Antzoulatos http://hoppybrewing.com/2008/03/01/raspberry-liqueur/#comment-370 Demi Antzoulatos Mon, 01 Mar 2010 16:21:36 +0000 http://brewbeer.wordpress.com/?p=54#comment-370 Hey, so my best friend LOVES french martinis (made with chambord) and I wanted to make her some from scratch. I looked on the Chambord website and they said that it had blackberries, rasberries, vanilla, orange peel, honey and cognac. They steep it in alcohol twice and then blend all the ingredients to taste. I want to get this right, so i am thinking about using your recipe and then adding the other ingredients after I am done infusing the berries. Do you have any suggestions for adding things like honey instead of sugar, and when to add the cognac, vanilla and orange peel? Any help would be much appreciated and I will tell you what I do and how it worked out. Thanks, Demi Hey, so my best friend LOVES french martinis (made with chambord) and I wanted to make her some from scratch. I looked on the Chambord website and they said that it had blackberries, rasberries, vanilla, orange peel, honey and cognac. They steep it in alcohol twice and then blend all the ingredients to taste. I want to get this right, so i am thinking about using your recipe and then adding the other ingredients after I am done infusing the berries.

Do you have any suggestions for adding things like honey instead of sugar, and when to add the cognac, vanilla and orange peel?

Any help would be much appreciated and I will tell you what I do and how it worked out.

Thanks,
Demi

]]> Comment on Clementine’s Molasses Porter – Round II by Alex http://hoppybrewing.com/2008/02/05/clementines-molasses-porter-round-ii/#comment-362 Alex Fri, 05 Feb 2010 23:39:54 +0000 http://brewbeer.wordpress.com/?p=40#comment-362 Sounds good. I may do molasses along with corn sugar instead of the brown sugar just because table sugar is not the best to use (See a discussion here: http://www.homebrewtalk.com/f39/priming-sugars-60775/ ), But that being said, it's a moot point and probably not something you will notice a difference on. My thinking is that if you were to use a bit of molasses and the rest corn sugar, then you may have better control over the results as well, as you know the exact amount of molasses that was put in. Either way you do it, good luck and tell me how it ends up tasting! I found that this was one beer that aged very nicely, and over time the molasses flavors mellowed out a bit giving a more rounded beer about 6 months after bottling (if you can make it last that long - I just lost some for a few months and found it later). Cheers! Sounds good. I may do molasses along with corn sugar instead of the brown sugar just because table sugar is not the best to use (See a discussion here: http://www.homebrewtalk.com/f39/priming-sugars-60775/ ), But that being said, it’s a moot point and probably not something you will notice a difference on. My thinking is that if you were to use a bit of molasses and the rest corn sugar, then you may have better control over the results as well, as you know the exact amount of molasses that was put in. Either way you do it, good luck and tell me how it ends up tasting! I found that this was one beer that aged very nicely, and over time the molasses flavors mellowed out a bit giving a more rounded beer about 6 months after bottling (if you can make it last that long – I just lost some for a few months and found it later). Cheers!

]]> Comment on Clementine’s Molasses Porter – Round II by reverendtenhigh http://hoppybrewing.com/2008/02/05/clementines-molasses-porter-round-ii/#comment-360 reverendtenhigh Fri, 05 Feb 2010 15:25:49 +0000 http://brewbeer.wordpress.com/?p=40#comment-360 Hey thanks for the reply! After racking and tasting, the beer is aweseome right now as it is so I'm a bit hesitant to prime with molasses and ruin the whole batch...hesitant but not scared :) I'm going to prime with a couple tablespoons of molasses and a normal dose of dark brown sugar or light molasses. The research i've done basically showed that you cannot predict the fermentables in molasses, every molasses is different with a maximum of 50% fermentable sugars. brown sugar is sugar with some molasses added back in but is 90% fermentable. I like my beer a little on the drier side so i'm going this route. i'm just getting started with the blog, but you can check out reverendtenhigh.wordpress.com. i should have the write up for this one up within the next couple days Hey thanks for the reply! After racking and tasting, the beer is aweseome right now as it is so I’m a bit hesitant to prime with molasses and ruin the whole batch…hesitant but not scared :) I’m going to prime with a couple tablespoons of molasses and a normal dose of dark brown sugar or light molasses. The research i’ve done basically showed that you cannot predict the fermentables in molasses, every molasses is different with a maximum of 50% fermentable sugars. brown sugar is sugar with some molasses added back in but is 90% fermentable. I like my beer a little on the drier side so i’m going this route. i’m just getting started with the blog, but you can check out reverendtenhigh.wordpress.com. i should have the write up for this one up within the next couple days

]]> Comment on Clementine’s Molasses Porter – Round II by Alex http://hoppybrewing.com/2008/02/05/clementines-molasses-porter-round-ii/#comment-358 Alex Fri, 29 Jan 2010 08:14:40 +0000 http://brewbeer.wordpress.com/?p=40#comment-358 I found the molasses-primed beer to be very good. That is to say that if you are looking for something a bit rare and interesting, go for it! It produced a beer that was very molasses forward. In my molasses porter, that is exactly what I wanted. But make no mistake; it is not subtle. You have to be interested in a beer with fairly strong molasses tones. Maybe try a mix of molasses and priming sugar to get some added flavor components, but not overdo it. Best of luck! I found the molasses-primed beer to be very good. That is to say that if you are looking for something a bit rare and interesting, go for it! It produced a beer that was very molasses forward. In my molasses porter, that is exactly what I wanted. But make no mistake; it is not subtle. You have to be interested in a beer with fairly strong molasses tones. Maybe try a mix of molasses and priming sugar to get some added flavor components, but not overdo it. Best of luck!

]]> Comment on Clementine’s Molasses Porter – Round II by reverendtenhigh http://hoppybrewing.com/2008/02/05/clementines-molasses-porter-round-ii/#comment-357 reverendtenhigh Thu, 28 Jan 2010 01:07:17 +0000 http://brewbeer.wordpress.com/?p=40#comment-357 what were your results priming w/ molasses on this brew? i'm a week out from priming my winter ale from homebrewers recipe guide (winter wonderland) that suggests using molasses as a priming sugar. i read mixed thoughts on it around the web but no actual personal experience. any feedback would be appreciated! what were your results priming w/ molasses on this brew? i’m a week out from priming my winter ale from homebrewers recipe guide (winter wonderland) that suggests using molasses as a priming sugar. i read mixed thoughts on it around the web but no actual personal experience. any feedback would be appreciated!

]]> Comment on 006, Alex’s Hard Lemonade (Better Name Pending) by Alex http://hoppybrewing.com/2008/02/27/006-alexs-hard-lemonade-better-name-pending/#comment-355 Alex Sat, 02 Jan 2010 20:47:16 +0000 http://brewbeer.wordpress.com/?p=53#comment-355 Blix by Sebastian Schmieg is the theme. Sorry for the delay in time. Blix by Sebastian Schmieg is the theme. Sorry for the delay in time.

]]> Comment on 006, Alex’s Hard Lemonade (Better Name Pending) by BopVipsetip http://hoppybrewing.com/2008/02/27/006-alexs-hard-lemonade-better-name-pending/#comment-343 BopVipsetip Thu, 10 Dec 2009 12:00:17 +0000 http://brewbeer.wordpress.com/?p=53#comment-343 Sorry for writing OT - what Word Press template do you use? It's looking cool!! Sorry for writing OT – what Word Press template do you use? It’s looking cool!!

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