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Topics - jkirkham

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1
Beer Recipes / Native American beer
« on: July 17, 2018, 09:24:42 AM »
I have a friend that is Navajo/Dine and I told them I would try to make them a traditional Native American beer for their birthday. From what I have read I mostly find some kind of corn beer, like chicha for a recipe.   I have also seen recipes that recommend brown sugar, orange peel, and cinnamon; tesgüino is also something I have found as well as tiswin/nawai drink, though sauargo are sacred and federally protected and I’m not sure how I would get any of that to make a drink with.

Does anybody have any ideas on how I might be able to create like a pueblonian ale from the past, or a drink that has some historical significance to the southwest?

Corn seems easiest. I could probably pillage some prickly pear pretty easily. I heard use native grass for hops.

2
Kegging and Bottling / Lubricant noob
« on: July 15, 2018, 08:06:39 PM »
I have never lubricated any of the gaskets on my kegs before, everything I bought has worked so far and most of it was reconditioned or bought used. I am starting to have some leaks though but I’ve been able to catch them.

I want to replace all the gaskets on my equipment and I am wondering if I should lubricate everything, or just the posts and dip tubes. The lubricant I have is food grade quality cip film. Is it necessary to lubricate the lid gasket? Or am I doing myself a dis service if I don’t lubricate everything.

Thank you for feedback.

3
Equipment and Software / Newest Toy
« on: July 11, 2018, 06:11:32 AM »


How you like my coolship? Any recommendations on how to use it? Temperature wise. Or or grain build wise?
I was told when the temps get into the 50s over night.

I’m still cleaning it out and smoothing the edges.

4
Ingredients / Hop oils
« on: July 03, 2018, 08:19:55 PM »
Anybody have experience using hop oils in your IPAs? I am going for piney with some chinook hop oil, west coast style IPA.
Warrior at 60
Chinook and cascade as 20.
Distilled chipinook hop oil prior to kegging. The packages says use half or all (1ml) prior to kegging.

Looking for opinions on using half, or just going full bore and using the 1ml.
I too, it out of the package and the vile smells pretty dank. Opinions?

5
General Homebrew Discussion / Off flavor? Vinegar?
« on: July 03, 2018, 06:25:52 PM »
I made a sour from bottle dregs back in December. The beer has since been bottled and at first had noticeable THP flavor. It has since reduced and I can no longer identify it as well as I could 3 months ago.
I have shared some of this brew and people have told me it also has a vinegar quality. When I read the BJCPStyles guide for mixed fermentation sours it says “Acidity should be firm yet enjoyable, but should not be biting or vinegary; prominent or objectionable/offensive acetic acid is a fault.”

Is vinegary considered off flavor or fault? Where does it come from in the brewinger, fermentation, or bottling process? And does it go away over time? I heard it won’t and could get worse depending on oxygen levels. The beer was bottle conditioned.

Thank you for comments and feedback.

6
Beer Travel / Telluride Brewing Co.
« on: July 01, 2018, 11:22:16 PM »
To whom it may concern:
I just visited Telluride and using the beer guru app I was able to get my discounts at Telluride Brewing Co and Smugglers Brew Pub.
However, the location on beer guru for Telluride BC is wrong. The brewery is not where the post office is, rather about 5 miles west of the main drag.
Who can update this? We were gonna try for lunch there but called ahead and found out it wasn’t dog friendly. So we went to smugglers, then tried to walk the few blocks to TBC only to find out that it wasn’t there.

7
Kegging and Bottling / Mature bottles
« on: June 25, 2018, 07:25:03 AM »
I have a beer I bottled approx 2 weeks ago. I’m not exactly in a rush to drink all 20 bottles (750s).
I guess I’m wondering about pros and cons of short and long term bottle storage.
The longest beer I’ve kept in a bottle was for a year and I wish i didn’t drink so many early on. So. That’s where I’m at.

8
Pimp My System / Project keezer
« on: June 21, 2018, 08:34:05 PM »
I just picked up a chest freezer. 7cu-ft.



Lookin for pointers and tips related to converting this into a keezer. I am planning on a wooden collar. But also want to make sure that wood is well insulated and also protected from humidity. I plan on 4 taps being present and having the co2 tank on the shelf inside.

I was also going to build a wooden frame for it so it looks nicer. Maybe raise it off of the ground?
Let’s pimp this.

9
All Grain Brewing / Acid mashing
« on: June 18, 2018, 10:03:34 PM »
I have about 5 more minutes until I pitch my only hop addition into an acid mashed Berliner weissen. The same beer I made last year won my club competition for sour beers (yay).

Has anyone else tried acid mashing and what styles can this technique be used for? I am thinking a gose but also want to try my hand at other beers.

7#pils
2#flaked wheat
3#acidulated (last year I used two) added 30 mins into the mash and add 1gal 160* water.

.5oz mittelfrüh at 20 mins

This year I’m adding 3 packages of sunshine raspberries framboises at flame out.

Us05 yeast. Ferment around 68*

Curious as to what you have tried.

10
Yeast and Fermentation / Imperial napoleon
« on: June 17, 2018, 03:57:22 PM »
I made a beer with this strain Friday. Pitched at 74.5* and the temp rose to 76* on its own. Fermentation took off like a rocket and is slowing down already, I put a half# of Candi sugar in yesterday during high flocculation.  The current temp is 72.3* and the beer is still chugging along with a lot less flocculation.
If this strain is like 3711 should I raise the temp to ensure that the beer finishes? The temp threshold says 65-78*.
I was thinking of raising the temp to 80 over the next few days, is this a no no? I have cranked up 3711 to 85 before.

11
Yeast and Fermentation / Lack of head space
« on: May 26, 2018, 08:31:54 AM »
I kinda filled my carboy a bit higher than typical. Then I added my starter.
Let’s just say there is not much space in the carboy. 5 gallon carboy, beer is 4” from the top.
Should I be worried?
I use a blow off tube so I’m not worried about an air lock filling with kausen.  Primary fermentation has not taken off yet. 

12
Kegging and Bottling / Carbing beers
« on: May 24, 2018, 07:34:00 AM »
I am trying to get better at carbing beers and am looking for pointers. I bottle and keg. The last time I bottled I used carbonation drops. 2 drops in 750ml bottles and the beers are great, I would probably do 3 drops if I wanted a very high carbonated beer.
In the past I have added priming sugar into a bottling bucket and xfered the beer and then xfered again with a bottling wand. I feel like the consistency of carbed beers done by this method is not as good as the drops. I have tried stirring the bottling bucket, adding the sugar in the beginning and middle of the first xfer, etc.
I think I will be using drops from here on out, any comments?
Secondly, Kegging. Where i would like he most help.
I do not have an exact science for achieving proper volumes of CO2 in my kegs. I have read pages like this,
https://www.brewersfriend.com/keg-carbonation-calculator/
Looked at charts etc.
Typically when I carbonate I beer I set my regulator to around 22psi. Right now it’s at 27 because he Aussie sparkling I just put on says high to very high carbonation. I leave 5e beer at this pressure for a few days. Then I purge my keg and reset the psi to around 8 for pouring.
My CO2 line rises up about 30 inches to a manifold and the lines drop down 12-18 inches to my 3 kegs. The bottom CO2 line is 2 feet, the top is 3 feet long because it has to travel further. All of my liquid lines rise 18 inches to the faucets and all the lines are 8’ 3/16”ID beverage lines.
Can anyone recommend anything to me about keg carbing beers? Or comment on my lines or method?
Everything works, looking for pointers.

13
General Homebrew Discussion / Does your beer ever talk to you?
« on: May 18, 2018, 12:27:50 AM »


Only sometimes.

14
Ingredients / Yeast nutrients
« on: May 05, 2018, 11:16:52 PM »
Does anybody know if there is a difference between wyeast beer nutrient blend and white labs yeast nutrient wln1000? I bought both and typically use the wyeast brand.

Just curious.

15
Beer Recipes / Fun beer
« on: May 01, 2018, 06:33:56 PM »
I am starting to think of the next beer to brew where I can actually be creative instead of brewing a style for my homebrew club. I’d like to do something I have never done before just to see what I come up with.

I have 1# of mittelfrüh and would like to use some of those, other than that, free range to experiment.

What are some the funnest beers you have made, or most interesting ingredient?
Open for suggestions, any grain bill, any yeast, candy sugar, lactose, spices, etc. give me yo best!
Cheers.

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