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Messages - duncan

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1
Yeast and Fermentation / Re: Wild yeast harvesting
« on: April 04, 2014, 10:48:22 AM »
Hey FL,

If you are an AHA member you should check out this Research & Education Fund report we just recently posted on wild yeast harvesting.

Here's a link: http://www.homebrewersassociation.org/community/research-and-education-fund/completed-proposals/

I'm sure other forumites will have some great ideas, but this is a good place to start!

Cheers,
Duncan

2
General Homebrew Discussion / Re: AHA Governing Committee Elections
« on: March 31, 2014, 08:10:55 AM »
Just a reminder - today is the last day to vote in the 2014 elections!

-Duncan

3
Just a reminder - today is the last day to vote in the 2014 elections!

Don't forget, and get your friends to vote!

-Duncan

4
Homebrew Clubs / Re: Any clubs in Northeast, NJ
« on: March 28, 2014, 10:29:12 AM »
Check out the Club Directory to see if you can find one in your area!

http://www.homebrewersassociation.org/community/clubs/find-a-homebrew-club/

-Duncan

5
General Homebrew Discussion / Re: AHA Governing Committee Elections
« on: March 28, 2014, 08:40:52 AM »
And to make it as easy as possible, here is the link to the election information: http://www.homebrewersassociation.org/news/2014-governing-committee-election-now-open/

Also be sure to let your other AHA member-friends know the deadline for voting is fast approaching!

-Duncan

6
Beer Recipes / Re: Allagash White clone?
« on: March 17, 2014, 07:34:51 AM »
Awesome, thanks guys! I hadn't thought of looking in the Wheat book...

I think I am going to try your recipe, Duboman, next weekend. Once it's ready to taste, I'll let you know how it comes out! Hopefully I can scrounge up a bottle of Allagash White to do a side by side.

-d

7
Beer Recipes / Allagash White clone?
« on: March 16, 2014, 07:37:35 AM »
I really want to brew a recipe similar to Allagash White, since I can't get it where I live. Has anyone given this a shot? Would you want to share your recipe?

Being in Colorado, I don't have the commercial example to taste and try to pick apart. Any tips or recipes are appreciated!

Thanks,
Duncan

8
I always limber up before a self-served ass kicking. 8)

Assuming I find adding TA helps improve the mead, what is the feasibility of popping the tops and adding it to each individual bottle. I've never worked with the stuff, so not sure how much you generally add to a 3 gal batch (if it's only a few drops then I'm guessing it can't be easily done on a 12/oz scale).

9
remember that your berry melomel is equivalent to a fruity red wine. your TA makes a big difference in the final taste of your melomel.  It is just as important as your pH was before you pitch the yeast.  when these levels aren't correct your wine can be completely lifeless. Making wine is a completely different animal then making beer

That seems to be the answer a lot when I search for answers online. I have started the process of kicking myself in the ass for not waiting to bottle :'(. I'll chalk it up to a learning experience and try to make the best of it.

10
Quote from: kramerog
Is it still or carbonated?  I'm guessing still.  If it is still, I would keg it with some metabisulfite to reduce oxidation and then taste it to see if it still lifeless.
It is still and unfortunately I don't have the means to keg (yet).

what'd it finish at, gravity-wise?
also, how's the honey-fruit balance?

This is my "lazy" batch so I didn't take gravities or anything like that. But it isn't super sweet nor overly dry.

I definitely get a lot of fermented fruit character and not as much honey as I would have hoped. My initial thought was to backsweeten... But now I am reading about acid levels, too, which sounds like low acid levels can cause a lifeless character.

I am now calling this my "test" batch for when I brew it again in a few weeks  :o

was this a good quality wildflower honey with a nice floral nose?
since you didn't backsweeten, nothing is stopping you from taking a gravity sample now, or the next time you open a bottle.  Just curious how much it fermented out.

as a better mead maker than myself recently said to me: "honey is expensive and unfortunately it takes some practice to get the results you want" - and you picked a fairly expensive recipe.   ;D

I would find that FG number and experiment with a few bottles (...and a friend) and some honey/acid/tannin and make adjustments to your glass.  Gordon/Curt went over this in their NHC 2013 Post Fermentation Mead Tweaks presentation.

I wouldn't make that other batch until you're happy with this batch and can adjust.

my own Superberry just kept working and set new personal records for alcohol tolerance.  It was in port ABV territory before I turned the batch into 4 differnt things.  Recently gave one to AmandaK styled as sort of a blackcurrant dessert wine; waiting to see what she says.

good luck--
--Michael

Quite expensive, yes :). I'm definitely not in a rush to get it going until I have a revised plan with some deliberate goals, but I can taste the potential.

I will report back with an FG ASAP. And I really like the idea of the experimenting by the glass...I think that is what I will start doing to get an idea of what I could do better.

Thanks for all the tips Michael!

11
what'd it finish at, gravity-wise?
also, how's the honey-fruit balance?

This is my "lazy" batch so I didn't take gravities or anything like that. But it isn't super sweet nor overly dry.

I definitely get a lot of fermented fruit character and not as much honey as I would have hoped. My initial thought was to backsweeten... But now I am reading about acid levels, too, which sounds like low acid levels can cause a lifeless character.

I am now calling this my "test" batch for when I brew it again in a few weeks  :o

12
Other Fermentables / Bland/Thin/Lifeless Melomel -- how to improve?
« on: March 10, 2014, 09:01:51 AM »
I bottled my mead yesterday. It was 3 gallons based off of Curt Stock's Super Berry Melomel recipe. The only major difference is I used tart cherry juice instead of black currant juice.

I followed the staggered nutrient schedule. Fermentation temps were at the will of my apartment, so it definitely fluctuated.

It has been bulk aging for almost 7 months, so I decided to go ahead and bottle it to free up some fermenter space.

I tasted a sample that was about 67*F, and it was decent, but it taste sort of bland and thin. I was already in the bottling mind set (which is hard enough to get enthused about) so I just went for it instead of researching any post-fermentation tweaks I could have done. Shame on me.

So I am curious if anyone has input on why my fruit-bomb mead came out so "lifeless" and what I could do (or could have done) to improve it. I am already regretting bottling it before asking this, but, hey, I can just brew it again  8)

-d

13
Events / National Homebrewers Conference Application to Regiser Is Open!
« on: February 24, 2014, 11:11:35 AM »
Hi AHA forumites,

I just wanted to remind everyone that the application to register for the 2014 National Homebrewers Conference in Grand Rapids is currently open. The deadline for application is 10:00 p.m. MST, February 26, 2014.

You don't want to miss a chance to go to quite possibly the most fun & educational homebrewing event out there! And 2014 will be better than ever, with more seminars (55 of ‘em, from 78 homebrewing experts), a bigger homebrew expo, and plentiful homebrew—all set against the backdrop of Beer City, USA.

More details and links to register: http://www.ahaconference.org/news/apply-to-register/

Cheers!
Duncan

14
General Homebrew Discussion / Re: AHA website issues????? help please
« on: February 24, 2014, 08:23:12 AM »
We are looking into this now. Thanks for letting us know.

Cheers,
Duncan

edit: The site is now up and running. Apologies for the inconvenience.

15


Voting is now open for the 2014 Best Beers in America!

American Homebrewers Association (AHA) members can submit votes for up to 20 of their favorite commercially-available beers until March 14, 2014. Only one ballot is accepted per AHA member.

The winners will be announced in the July/August 2014 issue of Zymurgy magazine, along with clone recipes for a selection of the winners.

Vote Now!

Cheers,
Duncan

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