Comments for Barleypopmaker's Beer Blog

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by planning for my first SMASH recipe - Page 2 - Home Brew Forums

planning for my first SMASH recipe - Page 2 - Home Brew Forums — Tue, 07 Feb 2012 02:12:39 +0000

[...] This guy mentions doing an all-Amber brew in his blog. You should look up the recipe and see how he did it. [...]

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by barleypopmaker

barleypopmaker — Mon, 06 Feb 2012 02:00:43 +0000

I have not done those 2 particular malts. But I did make a dark caramel style malt with Munich Malt. I still have it and have not brewed with it yet though. The Pils would be interesting to try but I have not. I am doing a roasting malt presentation for our homebrew club in March, maybe I’ll pick up a pound of Pils and see what happens.

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by Don Sampson

Don Sampson — Sat, 04 Feb 2012 22:57:59 +0000

Have you ever roasted Vienna or Pilsner malts? I have an abundance and would like to use this technique again. Great job man!

Comment on A Rant On Public Beer Review sites. by AJ Gretz

AJ Gretz — Sat, 04 Feb 2012 00:00:19 +0000

Well said. This makes me feel better since several times I’ve tried a beer, liked it, and then read reviews that bash it as a “craft beer for Noobs.” I hate that I let that affect what I like – and it’s the same with movies, music, etc.

Your principle is right on – acknowledge what the thing you are reviewing is trying to be, and judge it according to those standards.

Comment on A Rant On Public Beer Review sites. by Ed

Ed — Fri, 03 Feb 2012 21:47:54 +0000

agree 100%…I notice that all the high gravity beers get all the attention….and all the high ratings…

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by Questions about Steeping and Grain Choices - Page 2 - Home Brew Forums

Questions about Steeping and Grain Choices - Page 2 - Home Brew Forums — Fri, 03 Feb 2012 03:22:41 +0000

[...] you from some googling: http://www.homebrewtalk.com/wiki/index.php/Malts_Chart http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/ For APAs & American IPAs, standard 2-row is the usual option, since it's the cheapest option [...]

Comment on A Rant On Public Beer Review sites. by Peter at Simplybeer

Peter at Simplybeer — Thu, 02 Feb 2012 02:03:28 +0000

Totally agree! That is why I stopped writing reviews. It is hard to give opinions and still review on what the beer was supposed to be. Even harder still if you don’t like the style. I have my issues with BJCP but at least it gives the reviewer a fair baseline.

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by barleypopmaker

barleypopmaker — Thu, 02 Feb 2012 00:32:36 +0000

Excellent! Thanks for the feedback. It makes me very happy to hear that something I did helped out a fellow homebrewer. There are so many people I have learned from, I am just very proud I could help someone else.

Comment on Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data by Don Sampson

Don Sampson — Mon, 30 Jan 2012 03:03:51 +0000

I made a brown ale using your instructions. The wort tasted like liquid heaven, raisins, chocolate, toasted almonds…… Thank you!!!!!!!!!

I will post the final verdict, but judging by the wort…… I can only say THANKS!

Comment on Chocolatizing Your Beer by hawkinsob

hawkinsob — Sat, 14 Jan 2012 20:01:31 +0000

Thanks, I picked up some roasted and went with those just to be on the safe side.

Comment on Home Roasting your Own Grains Part 2 (Specialty Roasts)/Making Special B by barleypopmaker

barleypopmaker — Sat, 14 Jan 2012 16:36:51 +0000

Thanks for the ideas, right now I am working with pearled barley to see what sort of flavors I can product. I will put rye malt on my list of malts to work on. That’s a great idea too, I have a beer that I used chocolate rye, I could attempt to make my own chocolate rye and see how that turns out.

Comment on Chocolatizing Your Beer by barleypopmaker

barleypopmaker — Sat, 14 Jan 2012 16:34:57 +0000

Cacao beans are a fermented product. When you purchase them raw, there is a risk of contaminants from the fermentation process of the beans. Roasting them helps kill all unwanted bacteria, molds, and wild yeasts. Also, just like in roasting grains, there are chemical reactions that take place in the bean which gives it that dark chocolate flavor. I always try to stress that there is more than one way to do things, and I’m sure there has been a lot of success with raw nibs, but when you have a fermented product and you don’t sanitize them, add them to your fermented product, you run a risk. Now with that said, if they are adding them to secondary the risk is lowered, and if they are soaking them in vodka prior, they are sanitizing them. Now the only difference if the depth that roasting adds to the beans.

Comment on Chocolatizing Your Beer by hawkinsob

hawkinsob — Sat, 07 Jan 2012 05:53:55 +0000

I notice that you stress using roasted nibs. I’ve read a number of positive articles and accounts re using raw nibs as well. They apparently are a little less bitter. Have you tried raw nibs with any negative experience?

Comment on The Ultimate Hophead treat……Hop Extract from Vodka (Lupulin Extraction) by Infusing Vodka or Gin With Hops? - Home Brew Forums

Infusing Vodka or Gin With Hops? - Home Brew Forums — Fri, 06 Jan 2012 22:44:52 +0000

[...] really gin is just vodka infused with other botanicals. I did a bit of googling and i found this The Ultimate Hophead treat……Hop Extract from Vodka (Lupulin Extraction) | Barleypopmaker… I know what I'm doing next time I order more [...]

Comment on Home Roasting your Own Grains Part 2 (Specialty Roasts)/Making Special B by kingwood kid

kingwood kid — Thu, 29 Dec 2011 17:22:46 +0000

First, thank you for all of this. It’s awesome and I have used it several times. As far as producing carafa and other dehusked grains, you might try rye malt. It’s huskless and commonly available. It obviously imparts a different taste, but at 400 lovibond, you’ll mostly just get roast. It is smaller than barley, so it would probably cook more quickly. Normally I mill rye much finer than barley, but the 400 lovibond lessens that as a concern as well.