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Topics - mcdform

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Ingredients / Goldenrod -Solidago velutina
« on: August 25, 2016, 09:04:01 PM »
I'm looking for any feedback from those that have used Goldenrod in a recipe.  I have an abundance and I know that it is used to make tea among other things.  The flowers have a flavor ranging from dill to green tea and the leaves and stems are used as well.

Anyone ever use it? If so, how?

General Homebrew Discussion / Can a boil be too vigorous?
« on: February 19, 2015, 05:13:30 AM »
Not sure what happened but took a year of from five gallon brewing.  Made a return, cleaned my burners and found that I'm boiling off a bit over 2 gallons an hour.  The boil is very vigorous, similar to the boil when you forget that you're heating up water to cook pasta.  Lots of bubbling and splashing. 

I know a rolling boil is desirable but is a much more vigorous boil a bad thing?  Will it make my beers darker or is it just making me more inefficient time wise (heating up more water)?

General Homebrew Discussion / Strange Airlock Suckback
« on: May 01, 2014, 06:24:48 PM »
I understand airlock suck back when crash cooling a beer but there's something happening that is weird to me.

I have four batches fermenting in one gallon wine jugs with airlocks.  The fermentation of each is complete and the temperatures of all four are the same but one of them is sucks the sanitizer back in daily.  Are there other reasons for the suck back? 

Three of the beers are session IPAs and the 4th (with the problem) is a big Wee Heavy.  Any help is welcome as I think a similar thing ruined my small batch of Foreign Export Stout. 

I recently set out to brew a pale stout with traditional stout ingredients. I failed a couple of times in accomplishing the "pale" portion of the stout but finally seem to have made progress using nitrogen infusion and iced gelatin filtration (sounds so nerdy).

I used JZ's Dry Stout recipe from BCS but treated the black roasted barley in the following way (I brew 1 gallon BIAB):

- Add 2 oz milled black roasted barley into ISI whip (whip cream machine) and fill with room temp water to .5 liter. Charge with one nitrogen canister and empty after 1 minute into Chemex coffee maker with paper coffee filter. Heat liquid in microwave until hot then mix into prepped gelatin (.5% by weight of liquid).

The results were very interesting and the resulting liquid could be described as: Dry astringency and roast both present. More chocolaty than astringent. Much lighter than normal steeped grains.

After tasting the mixture I began phase II which was the iced gelatin filtration process. The liquid was frozen solid then thawed on a cheesecloth lined sieve over a bowl in the refrigerator. The whole process took about 4.5 days from infusion to thaw. It was so much fun that I did it twice to get a nice light colored liquid!

After completing a 2nd round of gelatin filtration the liquid looked like the photo below:

Now that I had a nice looking black roasted barley extract it was time to brew. The brew was a normal BIAB with a cereal mash and 60 minute rest at 150F. The black roasted barley was added with 1 minute left in the boil to minimize added color. Once cooled the resulting beer's appearance blew my mind. Almost pale ale in color and nothing like a stout. I didn't get a good taste so I'm flying blind but hopefully it will have some roast character and will provide a starting point for further exploration. I'm pretty excited! Here's a pic of the fermentation vessel with the pale stout inside:

I believe that using the quick infusion with the ISI whip allowed me to get the flavor from the grains without extracting color. I probably should have used unmilled grain (I'm going to try it soon) to see if the roast character could come out without milling. For more info on my process check out my signature. For more info on quick infusions check out Dave Arnold's post and for more info on my inspiration for iced gelatin filtration check out the jimseven blog post from 2007.

Beer Travel / Brewpubs from Sonoma to Florence, OR
« on: June 17, 2012, 06:27:54 AM »
Of course there's a catch, I'll be with two kids (4 year old and 2 year old).  I'm going on a camping trip and we are starting with a hotel night in the Napa area.  My wife and I both love beer but we have to be selective about which breweries to hit with the little ones.  Our stops are listed below so any can't miss destinations are  appreciated.  We have a lunch and two dinners in the napa/sonoma area and the rest would be stops for a lunch while driving between locales.

Humboldt Redwoods SP
Redwood NP
Florence, OR
Redding, CA
Lassen NP
Tahoe Area

Thanks for the help!

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