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Messages - uisgue

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1
Kegging and Bottling / Re: New Jockey Box
« on: February 22, 2015, 08:49:05 PM »
That was pretty much my train of thought.

2
Kegging and Bottling / Re: New Jockey Box
« on: February 22, 2015, 06:10:11 PM »
Thanks for the info.  I must say, I'm a bit surprised at using a lower PSI than the kegerator.  I would have thought that with the longer lines, i.e. coil, it would have need higher pressure.

3
Kegging and Bottling / New Jockey Box
« on: February 18, 2015, 09:16:21 AM »
My tax return gift to myself this year was a 2-tap jockey box.  Does anyone have any tips or hints for a first time user.  I'm guessing that it might need higher pressure than my kegerator.  Does it make any difference whether the kegs are warm or cold? (I have coils, not a plate.) Anything that might surprise me? I want to break it in at the Humboldt Homebrew Festival early April.

4
Ingredients / Re: Data on Blackprinz
« on: February 14, 2015, 06:54:27 AM »
Thanks.  That's what I needed.

5
Ingredients / Data on Blackprinz
« on: February 13, 2015, 08:53:08 PM »
I need to add Blackprinz to my ProMash database.  Can anyone tell me the potential (SG pppg)?

6
Ingredients / Re: Smoking my malt
« on: November 23, 2014, 07:46:02 PM »
I was thinking that since the smoker is used primarily to smoke salmon, there would be some residual "fishiness" from the chamber itself.

7
Ingredients / Re: Smoking my malt
« on: November 23, 2014, 04:42:09 PM »
OK, dry it is.
In an interview on the Brewing Network, Anchorage Brewing Company's Gabe Fletcher talked about using malt smoked in an old fish smokery (word?).  He got an amount of smoked fish carry-over in the malt.  I would expect probably an even more prominent smoked salmon aroma.  Mostly Chinook salmon I think.  I'm hoping that it will turn out more smoky (alder wood) than fishy.  I just ordered some Chinook hops and am planning a Chinook2 Smoked Porter.

8
Ingredients / Smoking my malt
« on: November 23, 2014, 03:03:44 PM »
A local Fish Smokehouse/Restaurant told me that they would smoke some of my pale ale malt.  I am planning to take them a couple of pounds.  What I want to know is how best to do it.  Dry? Wet? Slightly damp?  Any other advice that I should consider?

9
Ingredients / Aging on non-traditional wood
« on: September 14, 2014, 07:19:49 PM »
Has anyone experimented with aging your brew on any non-traditional woods? We've all heard of Beechwood, Spanish Cedar and of course Oak, but I have been experimenting with toasted Madrone (or Madrona). While oak is said to have notes of vanilla, it seems to me that the madrone imparts a hint of maple.  I don't think there will ever be madrone barrels, so I split up a piece of firewood into kindling size sticks and toast them on my propane grill. Then I add them directly to my cornies.  Since the sticks are longer than the diameter of the keg, they can't just float on top.

10
Ingredients / Re: Substitute for rice hulls
« on: August 19, 2014, 08:16:35 AM »
Denny, My mash is not particularly prone to stuck mashes.  The only time I really had any trouble was when I added a can of pumpkin.  I don't really have a recipe yet but I was planning to do something with corn in some form or another.  I probably won't worry about a stuck mash too much.

11
Ingredients / Re: Storage of Grain
« on: August 18, 2014, 05:12:27 PM »
I use the Vittle Vaults also.  I would like to figure out a way to flush them with CO2, though.

12
Ingredients / Substitute for rice hulls
« on: August 18, 2014, 05:02:56 PM »
I am going to do an adjunct beer and don't have any rice hulls readily available.  I was thinking about using the dropped pine (fir/redwood) needles that abound in my yard instead.  If I don't add them until just before first runnings (batch sparge), do you think I will have issues with excessive acidity?  Flavor? (They are, after all, the dried red dropped needles, not the fresh and green ones.)

13
Ingredients / Re: Cacao Nibs in a porter?
« on: August 18, 2014, 04:52:46 PM »
If they are already toasted then I would put them in a loose, large hops boil bag and suspend it by dental floss a little bit off the bottom of my serving keg.  The nibs I bought were raw, so I spread them on a baking sheet and baked them at about 350° F. for maybe 15 minutes, turning, stirring, & mixing them at some time in the middle.  I used 6 ounces for a strong but pleasant cocoa flavor in my pale ale.  A porter could possibly handle more.

14
Ingredients / Re: Black rice
« on: May 26, 2014, 11:43:50 AM »
I'll come up with a colored beer one of these times.

15
Ingredients / Re: Black rice
« on: May 26, 2014, 08:02:14 AM »
I guess that I'll have to chalk this one up to experience. It will not be pink. A little bit peach perhaps, but not pink.

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