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Topics - riceral

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1
Zymurgy / Login Problems
« on: August 22, 2014, 05:28:08 AM »
Has anyone else been having problems logging in to search or view archives of Zymurgy?

I have tried the past 2 days and all I get is a blank screen.


2
Beer Recipes / Stout recipe
« on: December 20, 2013, 07:14:06 AM »
I am planning another brew before the end of the year. The recent discussions on the Forum have made me thirsty for a stout.

I have found this recipe online: http://www.candisyrup.com/uploads/6/0/3/5/6035776/toasted_oat_cream_stout_-_variation_010x.pdf

7.0 lbs   Maris Otter
1.0 lbs   Caramunich
1.0 lbs Toasted rolled oats (275*F for 2 hrs)
0.75 lbs  Chocolate Malt
0.25 lbs  Chocolate malt (steep 20 minutes)
1.0 lbs D-180 candi syrup
0.5 oz Northern Brewer hops (8.2% AA) 60 minutes
1.0 Fuggle (5.0% AA)  30 minutes
US-04 yeast

My limited experience is that stouts have roasted barley. This recipe doesn't have any.

What are your thoughts? Would the addition of, say, 4-6 oz roasted barley made the recipe a more "traditional" stout?


3
General Homebrew Discussion / Chemistry of Beer
« on: October 31, 2013, 05:49:48 AM »
This mioght be of interest to some:
    https://janux.ou.edu/#!HTML/OU/CHEM4970_Chemistry_of_Beer.chem_4970_001_chemistry_of_beer

According to the description: This course covers the process of brewing from grain to final bottle product and the chemical and biochemical process involved in each step. Students will be required to utilize previous knowledge in General and Organic chemistry to understand: analytical techniques in brewing, chemistry of the ingredients and products, and the molecules involved in the biochemical processes. During the course, students will also learn the similarities and differences between beer styles, home and commercial brewing processes, and analytical techniques. There is a great deal of Biochemistry and Organic Chemistry involved in the malting, mashing and fermentation process and understanding the chemistry behind the flavor, aroma, and color of beer. Students should have a basic knowledge of general and organic chemistry.

Free online course on the chemistry of beer taught through the University of Oklahoma.

I looked in the discussion boards and didn't see this posted and thougth I would pass it on.

4
Beer Recipes / Brown sugar or molasses
« on: October 24, 2013, 07:08:40 AM »
This is my first post, though I have been lurking for a while.

I started brewing back in 2000 when my wife bought me a kit for my birthday. I brewed for close to 6 years, then took some time off to work on my doctorate and have returned to brewing. Thank God someone early in my brewing recommended keeping notes!

One of the porters I brewed back in the day was a robust porter. The recipe was:
          7.0 lbs  Maris Otter
          1.0 lb   Chocolate malt
          0.5 lbs  Special B
          0.5 lbs  60L crystal
          1.0 lb   Flaked barley
          1.0 lb   Brown sugar
Hopped with Willamette to 35 IBU.

I was thinking about changing the brown sugar to molasses. I have used brown sugar and molasses in different recipes and looking at my notes, the molasses in brews other than porters seems to give a rum-like taste.

What do you think? Brown sugar or molasses?

Any and all comments and suggestions would be appreciated.


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