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Messages - Nathan

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1
Equipment and Software / Re: permanent electric wooden brew stand
« on: February 20, 2018, 05:18:19 PM »
Cover your ramp with some poly urethane sheeting like coraplast or a kids crazy carpet it will help things slide 


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2
Equipment and Software / Re: Picobrew Z
« on: February 06, 2018, 06:26:45 PM »
These things are the equivalent of Kierig pods for coffee brew free or die!


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3
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 05, 2018, 06:54:25 PM »
I adjust my beer brewing and drinking with the season Pale ales NEIPA, session ales , Kolcsh and loads of Hiefiwiezen in the summer, Stout porter. Dubbel, Bock and Alt Beer in the winter and fall I agree that if you are having multiple beers in a session start with the most delicate and work up to the bolder flavours Belgian Beers with lots of yeast characters and alcohol will also do a number on your palate Water and food between beers is also a must
We are lucky to be having this debate 30 years ago when I started brewing and drinking good beer was hard to come by and usually came in a green bottle from far away


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4
All Grain Brewing / Re: Steeping Specialty Malts BIAB
« on: February 03, 2018, 04:30:22 PM »
Have done it with black malts for a coffee oatmeal stout the dark malls and coffee were added to a gallon of cold water 24 hours prior to brew day   In a brew bag The Main mash was done with 4.5 gallons in another BlAB  the cold coffee/ Dark grains infusion was added to the boil with twenty minutes remaining along with a couple cinnamon sticks The beer was smooth with out any toasty bitterness Some people liked it and some did not but you could taste the difference


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5
All Grain Brewing / Re: milled grain
« on: February 02, 2018, 09:04:36 PM »
You should be fine I’ve gone as long as six months with no bad results if in doubt make a tea  stale or rancid grain is an easy flavour to distinguish


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6
Beer Recipes / Re: Strong ale grain bill
« on: February 01, 2018, 07:25:24 PM »
IMO, melanoidins from the kettle have a different flavor than using crystal

Maybe I need to do both.  Add crystal and boil longer.
Try a decoction mash or adding red hot lava rocks to your kettle to scorch the malt


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7
Other Fermentables / Re: Hazy melomel
« on: February 01, 2018, 07:22:26 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

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I didn't boil.  I'll wait the fermentation out then. Thanks

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Mead requires a meditative patience my experience with fruited mead is it takes months to clear and a year at least to really peak



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Mead requires the patience of the Buddha but it’s worth it.Male beer or cider to distract yourself while it matures


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8
All Grain Brewing / Re: tangerines
« on: January 22, 2018, 07:25:32 PM »
I always add fruit to the secondary with a bit of added sugar or honey if you’re worried about wild yeast pour some 180  degrees F or 70 C water over it and hold for 20 minutes to neutralize the yeast and dissolve sugar. I place this in the bottom of my secondary fermenter and rack the wort in on top of it. Do not stir the action of the ferment will mix everything up with out any danger of oxidation. This is just how I add fruit to beer. Not the only way but I have had good success


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9
All Grain Brewing / Re: Are rice hulls ever needed in BIAB?
« on: December 21, 2017, 06:53:27 PM »
Wild rice has hulls on it


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10
Other Fermentables / Re: Hazy melomel
« on: December 06, 2017, 08:43:15 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

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I didn't boil.  I'll wait the fermentation out then. Thanks

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Mead requires a meditative patience my experience with fruited mead is it takes months to clear and a year at least to really peak



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11
I've been brewing since 1972 (see https://www.homebrewersassociation.org/forum/index.php?topic=30655.0) Along the way I've made numerous attempts to culture yeast from commercial bottles. I've had two major successes from which I've made many batches that I've been happy with.

Around 1998 I made a culture from a bottle labeled "Jubilee Ale". I can't recall who the brewer was - except that I believe it was British. I poured off the drink, leaving anything in the bottom that looked like sediment. Then transferred the sediment to a narrow vial (as in a liquid yeast container). After several days the residual liquid and the solids were separated. Poured off remaining liquid. Remainder was about 1/8 teaspoon of what I hoped was yeast. Made up a malt extract solution of about 1.100. First added about 1/4 teaspoon of the "feeder". Within a day or so, I observed activity. Then added another 1/4 tsp. Next day 1/2 tsp. I continued to double the fermenting sample every day until after a week or so, had a whole gallon that was practically boiling. I reserved a small amount and used the remainder on a 10-12 gallon batch of brew with O.G. of 1.075.

For years afterwards, I would make brews like this - with the same yeast culture - using the same method with sediment from one bottle. I let a small sample (from one bottle) sit in storage for about 5 years. Used it to start another 12-gallon batch this fall. Clearly it was viable. This time, I "built up" the "seed" culture so that I have about a cup of it in a wine bottle that is topped off with a brewed "feeder solution" that is has been fermented down to about 10% alcohol. I intend to use it next summer for another batch.

 I have another sample that was obtained from barley wine. I have it labelled as from Thomas Hardy Ale, but I don't have the records to support that it is indeed from THA and I don't have a specific memory of that particular culturing process.

I've recently subscribed to this forum. I never have had any support venue in the past. (There is at least one Home Brewers Club in Anchorage Alaska, about 50 miles from where I live. Although I used to know some of the members, I've only attended once or twice.) I'd welcome any comments, critiques or suggestions. Bottoms up!
If it works keep doing it!
I’m in a similar situation 30 years of brewing in a small town pretty much on my own although one student runs a nano brewery in southern France .Operating on your own gives you a lot of freedom to think outside the box. Take care and Brew On!


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12
Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 06:46:36 AM »
I’ve had good luck with 1 l and . 5 l swing tops bottling this style of ale   I’d say that the yeast and warm temps have a lot to do with the carbonation level I would be hesitant to put more than a cup of priming sugar in 5 gallons batch


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The recipe calls for a little over 5 ounces by weight of corn sugar... Does that sound right?
Cup weighs about 7 ounces so 5 would be fine just over 3/4 cup


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13
Kegging and Bottling / Re: Belgian Strong Ale Bottles
« on: November 27, 2017, 01:25:20 AM »
I’ve had good luck with 1 l and . 5 l swing tops bottling this style of ale   I’d say that the yeast and warm temps have a lot to do with the carbonation level I would be hesitant to put more than a cup of priming sugar in 5 gallons batch


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14
All Grain Brewing / Re: Biere de Miel
« on: November 23, 2017, 01:26:59 AM »
I’ve had good luck adding honey to many styles I’ve used it instead of candy sugar in a Dubbel, in fruit beers including a dark ale made with lots of apples and honey added to secondary 20 % is a good goal   One caution is IME honey is slow and unreliable for priming bottle


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15
All Grain Brewing / Re: Biere de Miel
« on: November 23, 2017, 01:19:59 AM »
I have a sour beer on the schedule that I was only brewing five gallons. I think I might double up and hit half with a ton of honey. Thanks for the ideas




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