Topics

1

All Things Food / FryDaddy Fodder

« on: March 07, 2013, 09:24:53 AM »

Some friends and I are having a FryDaddy potluck this weekend.  Looking for some fun and delicious care-free ideas and I'm sure I'm asking the right crowd.  What's your favorite deep fried delight?

2

Yeast and Fermentation / Liquid sub for Danstar Nottingham?

« on: January 25, 2013, 08:46:40 AM »

I'm going to be helping a friend brew a recipe of his choice that calls for Danstar Nottingham but I'd rather use liquid yeast that I have access to in greater quantity without the need of making a starter.  Any thoughts on substituting with Wyeast 1318 or 1968? I haven't heard of or seen a "liquid equivalent" for Nottingham.

3

Ingredients / Making Invert Sugar: table sugar vs. raw sugar

« on: December 19, 2012, 09:55:14 AM »

Will I see much difference aside from color by using cane "sugar in the raw" instead of table sugar?

What say you?

4

General Homebrew Discussion / Anyone receive their copy of IPA yet?

« on: September 11, 2012, 01:23:30 PM »

Just curious. 

5

Beer Recipes / What's your favorite X-mas beer style/recipe?

« on: August 23, 2012, 07:56:13 AM »

As pointed out in the 'what's brewing this week' thread, it's time to start thinking about and brewing holiday beers so they're in their prime for Santa's helpers. 

Curious what you folks like to brew for the holidays and or what you're thinking about for this year.

6

Beer Recipes / Roggenbier yeast alternative

« on: August 22, 2012, 09:07:20 PM »

I'm thinking I'd like to make a Roggenbier on Labor Day to round out my Oktoberfest line up.  I'm also thinking about using WY1007 German Ale yeast rather than the usual wheat beer yeast as I'm not a huge fan of banana/clove/bubblegum notes and its for a party.  Haven't used 1007 before.  Any reason I should reconsider?

7

Yeast and Fermentation / Flanders Red fermentation

« on: July 24, 2012, 07:44:09 AM »

I have 5 gallons of Flanders Red that's been in the fermenteezer for almost two weeks.  I'm about to tuck it away in a closet for the next year and have a couple questions.
1. Should I leave the beer in the primary carboy with the oak chips and the pellicle for the entire fermentation or rack to a clean carboy at some point?
2. I was thinking about whittling an oak stopper for the carboy to replace the airlock now that fermentation has slowed down. I read that this will allow oxygen to penetrate the headspace and aid in the development of sour characteristics. Have folks had good results with this technique?  Anyone ever blown up a carboy from pressurizing it by using an oak stopper? 
Any Flanders tips are welcome.

8

Yeast and Fermentation / 007- Seven Day IPA

« on: June 17, 2012, 08:23:26 PM »

I'm wrapping up the Sunday evening before NHC with a glass of my first attempt at an "Express Beer" brewed last Sunday. I made an "Sessionish" IPA with Maris Otter, 2-row pale, CaraPils and Honey Malt. Bittered with Simcoe, Citra and Amarillo for the flavor and aroma charges. Pitched starters of 007 and 1098 to the split 10 gallon batch.
Wow, it's really good. Not crystal clear, but you can tell it will be very soon (no finings).  I kegged the 007 batch today with 2 oz of dryhops; 1 Simcoe, .5 Citra, .5 Amarillo)  and will be bringing it to NHC for club night. Even without the dryhops it has a balanced bitterness and a light bite and the aroma is good. I can't wait to test sample the dryhopped version on Wednesday and share with folks at NHC next weekend.
This will be my first NHC and I'm pretty excited. I'll be pouring for the Oregon Brew Crew from 8:45-9:30 on club night so please do stop by if you can. I'm really looking forward to putting faces to some these avatars I've come to know so well.
Anyway, if you've been holding off on trying the express approach to brewing or you've got an event creeping up faster than you thought you were prepared for. Go forth I say! Drew's article from the Nov/Dec Zymurgy will tell you all you need to know.
Cheers!

9

Equipment and Software / faucet locks

« on: May 06, 2012, 09:02:48 PM »

Anyone out there using these with Perlick faucets?
Faucet Lock
Do they work effectively?
I hate that I'm even asking but we have kids and the kids friends at the house and they're getting to the age that I recall becoming "experimental". I would prefer to remain trustful yet part of me thinks I should try to remove temptation. At least as it applies to my brew.

10

The Pub / soft serve beer?

« on: April 12, 2012, 09:08:01 AM »

soft serve beer

11

Kegging and Bottling / Sanke Kegs; How do you clean and fill them?

« on: April 11, 2012, 07:35:44 AM »

Are they practical for the homebrewer? A friend of mine is moving and is giving me a straight pony and a slim sixth commercial type kegs. Just wondering how to service them or if I should just use them if i want them filled at a brewery.

12

General Homebrew Discussion / Nice story, cool labels

« on: April 03, 2012, 09:07:16 AM »

http://andreacarlisle.com/2012/01/31/cheers/

13

Yeast and Fermentation / Anyone tried the WLP860 Munich Helles?

« on: March 24, 2012, 01:22:26 PM »

There was a very fresh tube at the LHBS this morning so I decided to give it a shot on a Maibock next week. Just wondering if anyone has any notes they'd like to share.

14

Equipment and Software / BetterBottle transport

« on: March 22, 2012, 12:55:04 AM »

I picked up my first 6 gallon BetterBottle today to use as a secondary. I've always used glass carboys and I'm wondering about the best way to carry it when full or more accurately lower it into the fermentation freezer. Do folks prefer to use the carboy straps or the orange neck handles? I'm not sure I trust the neck handle with the full weight of the beer in a plastic carboy.

15

Yeast and Fermentation / lagers; to rack or not to rack?

« on: March 17, 2012, 09:46:02 PM »

That is one of my questions.  I've got a split batch of Pils. Half is Urquell 2001, half is Bohemian 2206. Both fermented for 20 days at 48*F, then were moved to the laundry room where they could rise to 68* over the past week to clean up diacetyl.  Tomorrow I plan to begin bringing them down to the mid thirties for the tertiary fermentation. What do you think? Should I rack them to clean carboys or leave them in the primary carboys?  How long do folks like to run their cold fermentations? Seems like sometimes folks say they rack to steel. I'm assuming this means generally a corny keg.  If you rack to a corny after the D-rest, do you pressurize the same as if you were carbonating or just to certain degree, or at all?