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Messages - narcout

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1
Equipment and Software / Re: Anvil Bucket vs. SS Brew Bucket
« on: June 18, 2018, 05:11:27 PM »
The only con is the ball valve. It does not disassemble completely for cleaning.

You can disassemble them.  I don't think it's very necessary though.

2
Ingredients / Re: Post your water report
« on: June 15, 2018, 09:25:16 PM »
The sodium and alkalinity are pretty high.  You could manage the alkalinity with acid or acid malt, but I don't know about brewing with that much sodium (I don't have any personal experience with it).

I think you'd want to dilute that pretty heavily with RO water and add calcium and sulfate/chloride back.

3
Nice interview.  Simmzy's is right down the street from my office.  I've only been in a few times, but I never even noticed that the brewery was on the second floor.

4
Beer Recipes / Re: Australian Sparkling
« on: June 05, 2018, 11:33:26 PM »
As an aside I found this an interesting article on Pride of Ringwood: https://learn.kegerator.com/pride-of-ringwood-hops/


Sent from my iPad using Tapatalk

Thank you for posting that.  I followed a link from that article to an essay written by the daughter of the scientist who developed Pride of Ringwood that was part of a collection of stories about suburban identity in Australia.

It was a good read, though it's more about childhood and memory than brewing.

http://www.academia.edu/5494944/The_First_House_and_the_Hop_Farm

5
Beer Recipes / Re: Australian Sparkling
« on: June 05, 2018, 10:18:43 PM »
To me the .75 oz of pride of ringwood wood is too much bitterness. The beer should be 20-35. My calculator puts that one hop addition at 38ibu.

I don't have my log in front of me, but I think the calculated IBUs were in the low 40s.  I expect the actual bitterness will be far less than calculated (just based on having used Beersmith for years).

I’ll find out tonight how well I do. Based on BJCPStyles.

Good luck.

I’m more interested in the hop than anything else. That iron quality intrigues me.

What do you think about the Pride of Ringwood?



6
Beer Recipes / Re: Australian Sparkling
« on: June 04, 2018, 10:43:52 PM »
I brewed one on Saturday.

It was roughly 96% Fawcett Maris Otter and 4% Weyermann Carahell, plus 1 oz. of acid malt.

Hops were all Pride of Ringwood (10% AA): .75 oz at 60 minutes, 1 oz. at 10, and 1 oz. at 5.

Wyeast 1275

OG was 1.054, which puts it a little high per the BJCP guidelines, but with a style where there are only 2 commercial examples, I feel like you have some leeway.


7
General Homebrew Discussion / Re: "watery beer"
« on: June 04, 2018, 02:46:26 AM »
My grist ratio has always been a problem. In order to keep water just at the top of my grains - I need about 7 gallons for a typical grain bill of 11lbs. This makes a thin mash...otherwise 1/3 of the grain would not be under water...I've always struggled with this. I have a counterflow HERMS system so that the mash is continuously cycled.

That doesn't really seem like a problem.  A lot of people who utilize the no sparge method brew with similar water/grist ratios without issue (including me).

Hops
Cascade - 0.5 oz at 45 mins
Amarillo - 1.25 oz at 15mins, 0.5oz at flameout/whirlpool
irish moss/whirlfloc tabs at 15mins

Is that the hop schedule for an IPA?  It seems like nowhere near enough hops.


8
The Pub / BevMo Score
« on: May 27, 2018, 06:44:03 PM »
$28 - seemed like a good deal.  The glasses are pretty nice, and I've never had a chance to try to Doree before.

I might go back next weekend and buy another one.


9
General Homebrew Discussion / Re: Brut IPA
« on: May 25, 2018, 08:25:06 PM »
I haven't brewed one, but there was some good info on Episode 65 of the EB podcast.

https://www.experimentalbrew.com/podcast/episode-65-travels-paula

10
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: May 25, 2018, 04:16:19 PM »
I'm going to try another iteration of Australian Sparkling Ale tomorrow afternoon.  Should be fun...

11
The Pub / Re: Cutting the cord options
« on: May 23, 2018, 04:37:51 PM »
I kept it really simple when we cancelled cable and bought a Sony Bluray player that can also stream Hulu, Netflix, and Amazon Prime Video.  We only have one TV though, so that made it easy.

Monthly, Hulu is $12, Netflix is $10 and HBO through Amazon is $14.  We have Amazon Prime for the other benefits it offers, so I consider Prime Video kind of a free bonus.

It saves me about $125 a month over cable.

12
The Pub / Re: Doesn't this seem wrong somehow?
« on: May 21, 2018, 07:21:25 PM »
Dumb question: Can commercial breweries "bottle condition" in cans or does the beer need to be already carbonated at canning?

13
I'm surprised you guys didn't talk about spunding. 

You end up with fully carbonated beer as soon as fermentation is complete.

14
Your infomercial comment was hilarious.

15
Beer Recipes / Re: Fun beer
« on: May 17, 2018, 07:36:32 PM »
I've been really into playing around with the lighter colored Belgian styles like Single, Pale, and Blonde (and to a slightly lesser extent Tripel and Strong Golden). 

You can make some awesome beer with simple ingredients: blend of continental pilsner and pale malts, various sugars, a handful of hop varieties (EKG, Saaz and Styrian Goldings) and your favorite Belgian Ale strain (mine is 3787 at the moment). 

I could just brew those over and over without getting bored for a long time.

I don't often get too out there, but I've brewed a few batches of Black Saison.  Once, I secondaried in a corny keg with the dregs of two bottles of Orval and let it sour for 5 months.  And once, I racked half a batch into a corny keg on top of some cherry puree.  I was really happy with both of those batches.

Out there (for me anyway) ideas for the future:

A Belgian Dubbel brewed with homemade date syrup;

A rum/raisin Belgian Dubbel brewed with homemade raisin syrup and either using dark rum at packaging or a sugar product that produces a rummy flavor (it looks like MoreBeer still sells the dark candi sugar rocks, which I think would work); and

Black Champagne - a dark, highly carbonated beer that finishes dry and with a vinous character: all pilsner and refined sugar, a clean yet attenuative yeast (maybe a blend of 3711 and 1056 fermented cool?), Nelson Sauvin hops, and something to darken it (maybe Sinamar or blackprinz?).

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