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Messages - Nathan

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1
Kegging and Bottling / Re: My Kingdom For a Good Bottling Wand!
« on: June 01, 2018, 02:36:47 PM »
Over the years of bottling I still haven't found a good bottling wand. At first they work ok but over time all of the ones that I have use always develop a large drip.  Any suggestions?
Save up and buy a Last Straw from Northern brewer They work well and deliver competition worthy beers takes about 20 minutes to bottle a 20 litre keg


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2
Kegging and Bottling / Re: beer storage
« on: May 23, 2018, 01:48:22 PM »
No one else might agree with me, but I think it's probably fine to do as you propose as long as the beer is consumed within about 4-6 months.  Aging affects different beers differently, some will show flavor impacts quickly while others will not, but in general they can last "for a while" without refrigeration.  Keep it as cool as you can -- move it to the coolest corner, etc. -- and get an extra refrigerator if possible.
I have the same situation and have never had beer spoil last spring we had a Family emergency that kept me away from home for 21/2 months I had just kegged a breakfast stout before we left and it was stored in a dark corner of our garage when I returned I expected the worst but the beer was great. I do live in Northern Canada and it had never been too hot but that’s my story


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3
Yeast and Fermentation / Anyone have experience with A20 yeast?
« on: May 05, 2018, 10:06:45 PM »
I was given a test tube of a wild yeast called A20 by a friend who said it is great at bringing out citrus and fruit flavour in IPAs. I have a vision for a soapberry IPA   Any thoughts?


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4
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 05, 2018, 10:01:05 PM »
I don't know if if it's temperature related or not but I cannot get the yeast character I want from the kolsch yeasts I have tried. Anyone have any recommendations on something that gives that slightly fruity with a touch a sulphur? I have been using Imperial G03 which apparently is the same as WLP029. It's a good yeast but just too clean. Maybe I need to go back to WY2565 but I remember not being too crazy about that one as well.
What is your secondary fermentation’s temp?


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5
General Homebrew Discussion / Re: Roasty Porter Grains
« on: April 28, 2018, 05:40:24 PM »
Hmmm... Maybe. He didn’t open the yeast that came with it so I’m not sure what he used. I’d imagine he used the same yeast. Buying kits I’d imagine he didn’t stray much if any.
Try the midnight wheat and some Munich to boost the abv and give some body


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6
I'm using a 21-cu ft. fridge located in an unheated garage  as my fermentation chamber.  I'm currently struggling to keep a 5- gal batch of saison in a plastic bucket fermenting at 72 F. 

I've tried using both a fermenter wrap with the inlaid wiring inside plastic around the bucket and an old heating pad underneath the bucket.  Neither will get the job done when the temp outside the garage is in the 30-degree F range.  The temp will stall out at about 68 F.

I've thought about brooder lights like are used in hen houses for young chicks, but I'm afraid the light would penetrate the white plastic bucket and skunk the developing brew.

On the other hand, I've just ordered a S/S fermenter so that could be a solution for future.

I'd like any suggestions (easy and  cheap preferred)  to fix the problem.

Thanks in advance for your advice.
Small oil filled radiator type heater and an old quilt or sleeping bag for insulation


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7
All Grain Brewing / Re: Flaked barley in IPA/APA?
« on: April 07, 2018, 09:36:35 PM »
Anyone do this for mouthfeel or head retention?  (I’ve been having trouble with retention) If so how much.  I use and like it in porters and stouts but never tried in anything else.  If so, does the mouthfeel make it seem less dry if I’m mashing low?  Just wondering....
Do it I

Find that it helps with head retention and mouthfeel. I have used oats, rye, and wheat flakes all with good results. Never more than 20% of my grain bill   I do brew in a bag in a mash tun never had a problem with stuck mash either   These beers do take a week longer to clear but IMO the body and mouth feel is worth it


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8
Beer Recipes / Re: Rye IPA help?
« on: April 04, 2018, 06:27:27 PM »
I recommend chocolate rye instead of chocolate malt. I love it in my red rye.
I add a pound of flaked rye to mine it adds a hazy element and a bit of mouth feel


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9
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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10
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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11
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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12
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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13
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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14
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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15
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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