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Messages - landsrud

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Ingredients / Re: Juniper berries
« on: December 31, 2013, 12:58:37 AM »
Quote from: yso191

I'm curious about the 'head feeling like a dumbbell' thing.

Funny, that's exactly the way I would describe the way I felt when I drank more than 2 of the beer I brewed with wormwood. I used 0.3 oz fresh leaves (do anywhere near that dry and YOU'LL BE SORRY) for a 5 gal batch of a pretty regular 4%ish brown ale. just made a very strong tea with 2 cups water and poured it into the boil. It didn't showcase the wormwood flavor (I enjoy wormwood tea, actually - had some yesterday) but you could tell it was in there. To tell you truth, its presence oddly reminded me much more of what I would expect from horehound.

All Grain Brewing / Re: how to darken my Saison
« on: December 15, 2013, 03:05:30 PM »
you could use a darker munich.


I recently added some chocolate muntons malt to a boil of mostly pilsner mash for fun. it darkened the brew but didn't really thicken it.
I added quite a lot too (1 oz. / 1 gal batch) and ended up with an almost boch color - much too dark for what you're after I'm sure, but it was amusing because the beer looked like it should have had a darker texture. the munton's contributed some flavor, of course, but that beer was mostly about the yeast anyway.

* - edited to correct "to"/"too" typo.

All Grain Brewing / Re: Benny Hill English Brown?
« on: August 25, 2013, 06:52:38 PM »
What did you end up deciding and how did it turn out?

General Homebrew Discussion / Re: Home Brew Supply Startup
« on: August 22, 2013, 12:54:25 AM »
Top of the list is friendly staff.  The closest HBS to me (10 min drive) doesn't have the most welcoming atmosphere. 

And did I mention friendly?  Staff should be happy to help you, not look annoyed that you're in their store.

I go to the close store if I need a last-minute item for brew day that I know they'll have.  As much as I like to support local business, I make the drive whenever I can.

I second that - and a CLEAN shop. I bought all my first stuff at the LHBS - they are actually kind of expensive and the store is dirty - but I try to support the local business. I bought all the stuff for all my brews there until one day I brought a question to the guy I couldn't figure out on my own (luckily the board helped me out!). 

Now, I know people get tired of hearing the same stupid beginning questions all the time, and the guy can be condescending anyway - but that day the owner was so arrogant and discouraging that I've ordered stuff from Northern Brewer ever since. In fact, my wife doesn't want me to give the guy another penny.

So yeah, the customer service stuff and remember that everyone starts a newbie and one really bad experience can mean a loyal customer lost. There's little or no chance of you turning into comic book guy, though.

Keep all essentials in stock
Do special orders
Keep the website up to date and don't make people have to call to see if their stuff is in
Make a solid logo so people will want your T-shirt. 

All the Best

hello everyone,

Thanks for all of the replies. I followed VinS's advice and contacted two breweries from the list
and the kind folks at both Haandbryggeriet and NØGNE Ø replied to my inquiries (almost instantly I might add)

Haandbryggeriet replied that:

"They didn’t make very hoppy or very bitter beers, but they all used Juniper for flavouring. They actually
boiled Juniper branches and used this liquid for sparging the mash, they also placed Juniper branches
in the bottom of the mash tun as a false bottom to hold back the grains when emptying the wort. They also used malt that had some smoky flavour. They used the same yeast for baking and brewing and this for certain had some lactic acid infection if you want to do this historically correct. I think the yeast had some fruity flavours, probably similar to wheat yeasts that we get today."

They also added that their beer Norwegian Wood just as chumley and ynotbrusum alluded to (either intentionally or by sheer dumb luck) is a recreation of this farmhouse style of traditional ale and as kristianaarstad specifically suggested trying - their Hesjeøl is their recreation of a harvest ale that used to be brewed on the farms.

This response certainly explains why just about every single recipe I've found claiming to be a Traditional
Norwegian farmhouse ale or Christmas ale calls for smoked malts and juniper...

NØGNE Ø was a little more conservative in their reply:

"Farm/home brewing in Norway was very fragmented as mountain ranges and fjords made it hard for people to keep in touch with people in other valleys.  For that reason there is no one Norwegian brewing tradition, but myriads of them."

They also suggested - as did kristianaarstad - I try the Norwegian home brew association - Norbrygg. Their forum is

I will ask around at the forum for more perspectives and maybe even some old recipes if I'm lucky. For now, this has given me much food for thought.

Thanks also for mentioning Sahti, hoser. My first attempt will probably use those very ingredients - one
or two smoked, of course.

I intend to use bread yeast - for better or worse - should be interesting.

Now to research which sort of Juniper to establish in my yard :)

anyone know where to find a recipe for (or some clues for tracking down/constructing) a typical 19th century norwegian farm hand ale?

not a special holiday one, just a one a church or farmhouse would give to farm hands. specifically south central / valdres area. I don't read or speak norwegian, but if someone knows of a book or website from a society in norwegian, I may be able to get translated. thanks

All Grain Brewing / Re: brewing all-grain with less water
« on: June 23, 2013, 07:35:04 PM »
ok, ended up doing the half batch. did the protein rest and decoction saccharifications in the boil pot wrapped in an old sleeping bag. lost some temp during the low, and gained 10 degrees F during the high. interesting - and not bad given the spartan approach.

sparged in the white plastic bottling bucket with a couple colanders and a sparging bag for the dredges. pretended like I was making lots of fabulous pour overs at a snobby coffee shop.

after that it was just like partial mash. somehow I didn't believe it would be, but it really was ! ha ha

used white labs westmalle 530 yeast vial. the farts smelled like the banana bread ripe bananas so was a little worried, but a sample from the primary to the secondary didn't taste like bananas. it's chugging away in the glass secondary now.

not to get too Off topic for all grain thread, but wanted to give an update since you guys gave lots of advice. Thanks for all the help and useful suggestions. you guys really gave me some great ideas and encouragement. wow, 1st all-grain.

Yeast and Fermentation / Re: using half of a white labs vial
« on: June 17, 2013, 12:57:06 AM »
Thanks for the suggestions. klickitat, I pitched the rest. so, do you just scoop some of it when you're bottling or switching to secondary? do you keep it in the fridge and feed like sourdough starter? I need to do more research.

mtnrock, making a yeast starter is my next project.

thanks for the link major, I saw folks talking about mr. malty but wasn't quite sure what it was

Yeast and Fermentation / using half of a white labs vial
« on: June 16, 2013, 11:36:27 PM »
Hello everyone,

I'm making a 2.5 gallon batch and have a white labs vial. I'm half inclined to just pitch the entire vial anyway (though I've read most suggest doing a starter instead of straight pitching a vial but that's another story) but I pitched half. I closed up the vial and put the remainder back in the fridge. I'm new to yeast, but would like to start mixing and keeping strands alive/dormant - previously only used dry yeast packets.

1. Did I just waste what was left?
2. Will it just hang out until the expiration date or now that freshness seal is broken it will never be the same? What will happen to it?

3. What else can I do with it? 

All Grain Brewing / Re: brewing all-grain with less water
« on: June 09, 2013, 05:26:06 PM »
Thanks for your responses a10t2 and klickitat. All very helpful information. I think I'm going to go with the half-batch plan.

What makes you want to do this?

I don't want to increase the footprint of my operation beyond maybe an extra carboy or two. Don't want to invest in an larger boiling pots at the moment.

1. The only downside to brewing smaller batches is that it takes about the same amount of time to produce less beer. That could be a good thing too, if it means you get to brew more as you're starting out.

that's a good point that it gives me opportunity to brew more. spending double time for less product is ok - I tend to take the long way round in my personal projects. it relaxes me somehow.

All Grain Brewing / brewing all-grain with less water
« on: June 09, 2013, 01:40:38 PM »
Hello everyone,

longtime lurker, first time poster. I've been partial mash/extract brewing from about one year and a half. I've done five batches and have been pleased with the results.

I have three questions (for now! ha ha) about all-grain.

1. How do you guys feel about halfing recipes? (cutting the recipe in half, making 2.5 gallon instead of the full five)

2. Is it possible to extract sugars mashing/sparging with less water than 1.1qt. / ~ 1 lb grain ratio?

3. I understand some integrity of the brew is lost, but is possible to do a 3 gallonish wort and add water to make the full five with all-grain as is often done with extract brewing?

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