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Topics - uisgue

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1
Ingredients / Black rice
« on: May 04, 2014, 05:17:03 PM »
I'm thinking about brewing a pale ale kind of brew with 10-15% black rice ("Forbidden Rice"). Do you think the color will carry on into the glass?  It stains every thing it touches a pretty purple when I cook it for dinner. When I tried a red beet beer, all of the color faded in the boil.
 

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General Homebrew Discussion / Dry Hopping
« on: April 06, 2014, 12:48:47 PM »
Do you dry hop in the fermenter before of after cold crashing?  I've always gone before, but I am not sure that that is the preferred method.

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Ingredients / Dried Sweet Orange Peel
« on: November 09, 2013, 06:28:34 PM »
Can anybody lend their experience with dried orange peel in a beer? I want a holiday ale with maybe just a little bit more than a hint of flavor. My batch size is 11 gallons and I don't really have even an order of magnitude guess as how much to use. I'm figuring on a 5-minute or flame-out addition. I was thinking an ounce, but that might be crazy (or not)...a couple of grams?...two ounces?

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Ingredients / Spiced GIn Flavored Ale
« on: July 19, 2013, 06:22:56 PM »
I am trying to put together a gin-spiced ale.  I think a tincture added post fermentation is probably the way to do it.  I found a list of some of the most used flavorings but haven't found (and probably don't need) them all.  What I have on hand is:
1) dried juniper berries
2) dried bay leaf
3) ground coriander
4) anise seed (not actually on the list)
5) fennel seed
6) ground or fresh ginger
7) dries lavender flowers
8 ) dried lemon and/or Valencia orange peel
What I would like to know is an approximate proportion of these to use (by weight?) I don't know which of the are scary potent and which are relatively mild.

Also, if anyone has any experience with gin flavoring, am I missing a crucial ingredient?
Other items from the list that I haven't found (or bought) yet include Angelica root, Orris root, Cardamom, Cubeb(?), and Grains of Paradise.

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Yeast and Fermentation / Old yeast as yeast nutrient?
« on: March 24, 2013, 05:31:14 PM »
I have a six week old, homebrew sized pitch of yeast from a local brewery that didn't get used as quickly as I had planned.  I can get a fresh pitch to use for my next batch, so is there any benefit from adding the old yeast to the boil as a nutrient?

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All Grain Brewing / Mashing cystal malts
« on: November 18, 2012, 02:09:32 PM »
I have always understood that using crystal/caramel malts will add non-fermentables to a recipe. I know that the enzymes have been denatured but I have started to wonder if the active enzymes in the two-row will act upon the crystal's long-chain sugars anyway.  I have been ending up with a lower FG than I expected recently.  Should I steep the crystals separately like with extract brewing or maybe add them just before sparging?

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Yeast and Fermentation / Feral Yeast (or Yeast Gone Wild)
« on: September 23, 2012, 07:03:10 PM »
 After every batch that I brew, I dump the yeast and trub onto the ground behind my house.  It is mostly redwood and other conifer needles over dirt and moss.  Is it possible for that yeast to survive and maybe even interbreed with other strains of dumped yeast?  In particular, might that be a possible spot for spontaneous fermentation?

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Ingredients / Dry hop-cigaring?
« on: September 06, 2012, 07:18:59 AM »
At last years Christmas party I got a Centennial Hops Cigar which I really don't think I will ever smoke.  I was wondering about shredding it and dry-hopping a batch of something (suggestions?) with it.  Would this be an interesting flavor addition or would the tobacco just make it nasty? I don't know the ratio of hops to tobacco.  Could be hops mixed with tobacco in the filler or maybe just hops in a tobacco leaf cigar roll-up.

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Ingredients / Fennel rye saison?
« on: April 14, 2012, 07:38:16 PM »
Anybody ever brewed with fennel? I am putting together a recipe for a spiced rye saison, but am not sure just how or when to use the fennel that I am tasting on my mind's tongue. Seeds in the boil? Fresh green leaves in the keg?

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Yeast and Fermentation / making a bug blend
« on: January 18, 2012, 08:17:10 AM »
My local club is going to fill a 55 wine barrel with a Belgian Brown Ale after we have each done our own primary fermentations.  What I am wondering is: if we make starters of each of the individual bacteria and brett., what is a good ratio to add to the barrel.  I have heard that making a starter (or using 2nd generations) of a commercial blend might result in a change in the original ratio.  (Or do we even need to build up a starter?)

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Yeast and Fermentation / Hope I didn't ruin this batch
« on: July 31, 2011, 12:03:18 PM »
I put a glug of bleach into the bucket that I run my blow-off hoses into.  I have done this quite a few times before so that the standing water won't grow things.  (I've tried to use Starsan before but it bubbled into foam and ran out of the bucket.)  What is different this time is that I have a new chest freezer and I didn't think about the confined space for the bleach vapors.  Even without spilling liquid, it bleached the color out of the towel the bucket was sitting on.  I don't have a very tight seal on my plastic fermentation buckets, so I am hoping the positive CO2 pressure would have kept out any chlorine.  Does anyone think that this batch stands a chance of  survival?

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Equipment and Software / Vented silicone stoppers
« on: April 20, 2011, 06:21:35 AM »
I like this idea, but are they hard to keep clean and sanitized?  I'm envisioning all sorts of crud getting gunked up in the flaps.  Maybe they disassemble for cleaning?  Does anybody have experience with them?

http://www.williamsbrewing.com/10-VENTED-SILICONE-STOPPER-P2667C94.aspx

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All Grain Brewing / Great Western 2-row vs. Pale Ale
« on: March 31, 2011, 07:11:18 PM »
 My local supplier substituted GW NW Pale Ale for the Premium 2-Row that I wanted.  What would be the difference as far as recipe building?  I see that the Pale Ale is a bit darker...anything else?

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Equipment and Software / Travel Taps on the cheap
« on: February 13, 2011, 08:40:21 PM »
...if you have a kegerator that you can temporarily cannibalize.  This cost me about $15 for the shelves and $5 for the hinge.
http://www.facebook.com/album.php?aid=80921&id=1180967853&l=185bc41d28

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Equipment and Software / Dropped my Barley Crusher
« on: December 05, 2010, 02:20:44 PM »
I dropped my Barley Crusher. It landed on its hand-crank arm.  Now the shaft is bent between the handle and the knurls. >:(  I'm going to use the table vise at work and see if I can bend it back straight, but if I can't, is there a replacement part readily available?

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