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Topics - narcout

Pages: [1] 2 3 ... 8
1
Ingredients / Vitners Harvest Purees
« on: January 27, 2016, 10:35:31 AM »
To anyone who has used these pureees in secondary before, how long did it take to ferment out? 

2
Commercial Beer Reviews / Hobbit Beer
« on: January 17, 2016, 03:04:17 PM »
A friend recently came back from New Zealand, and he brought back some hobbit beer.  It's brewed in NZ, and I believe only available at the Green Dragon Inn at Hobbiton.

It's 3.7% abv and has a soft, round flavor with a nice caramel note.




3
The Pub / NB Forum
« on: January 10, 2016, 11:58:14 AM »
What did they do over there?  The new format is crazy.

Also, I cannot see any of my posts prior to 2013, did they not carry them over?

There were some good posts there by people who have since passed away.  I kind of thought they would live on forever. 

4
All Grain Brewing / pH measurements from last night
« on: January 09, 2016, 10:19:28 AM »
These are some pH measurements I took while brewing a Munich Dunkel last night, in case anyone finds them interesting.  The grain bill was 10.5 lbs. Munich (Best Malz) and 6 oz. of Dehusked Carafa II (added during the sparge).

Mash (3.4 gallons of distilled with mineral additions) - 5.37 (Bru'n Water predicted 5.4)
Infusion (2 gallons of distilled) - 5.48
Batch Sparge (3.1 gallons of distilled) - 5.55
Pre-boil - 5.49
Post-boil - 5.44

I was surprised by the rise in pH during the sparge since I added the Carafa at that time.

The pH did not change the last time I took pre and post boil measurements, so that was also something I did not expect.

I'm using an MW101, but there is definitely some variability in my accuracy.  Samples were at 72 degrees F.

5
Other Fermentables / Krausen and Cider
« on: December 21, 2015, 02:45:36 PM »
Do you all typically see krausen when fermenting ciders?

I did my first one in October with S-04. I have to check my notes, but I'm pretty sure there was at least a small krausen.

I've got my second one going now with 3522, and there is zero krausen (but it is fermenting). 

6
Other Fermentables / Yeast Nutrient and Cider
« on: December 19, 2015, 09:30:04 AM »
How much and what type of yeast nutrient do you all use when making cider?

7
All Things Food / Zebra linguine
« on: November 30, 2015, 10:41:30 AM »
I don't know how I was unaware this existed.


8
Equipment and Software / Vacuum Sealer
« on: November 28, 2015, 11:54:43 AM »
Can someone recommend a good (yet not horribly expensive) vacuum sealer for hop storage purposes?

9
Yeast and Fermentation / Yeast harvest
« on: November 22, 2015, 02:31:18 PM »
I don't typically re-use yeast, but I'm interested in starting.

How does 34/70 look to you all?



My transfer process doesn't leave behind much beer in the primary.  I used a sanitized ladle to scoop this out of the cone (I currently ferment in one of these: http://www.ssbrewtech.com/collections/fermenters/products/the-brewmaster-bucket).

I'm considering pitching some of it into a marzen in a few weeks.

10
All Things Food / Breakfast Pizza
« on: November 15, 2015, 02:00:02 PM »
Saute veggies in olive oil with garlic and onions, add 5 or 6 beaten eggs, season with salt and pepper (can also add some grated cheese if you want), leave over medium heat on stovetop until cooked about 3/4 of the way through, transfer pan to oven and finish under the broiler (only takes another minute or two), slide onto cutting board and slice up like a pizza

The below is just spinach and zucchini, but I like to add mushrooms and tomatoes if we have them.  I think I learned this from watching the Food Network.


11
Commercial Beer Reviews / Sour Beer Tastings
« on: October 26, 2015, 02:52:41 PM »
I'm reading American Sour Beers (excellent book so far) and following the author's recommendation to keep a tasting log of commercial sours.

Fortunately, my local liquor store has a wide selection of at least 40 different sours.  Unfortunately, they are all pretty expensive.

Yesterday, I picked up these:



Below are my tasting notes on the Citra Sour.  The second beer is a sour ale aged in Bourbon barrels with cherries.  I'll try that one later this week.

Disclaimer:  I'm pretty sure my palette kind of sucks.

Almanac Brewing – Citra Sour (10.25.15)

Description: American blonde ale fermented with house sour culture, racked into used oak wine barrels for several months and then dry hopped with Citra; abv 7%

Appearance: Hazy, dark straw/golden color, effervescent, minimal head

Aroma: Slightly sour, light malt, and citrus (lemon and grapefruit)

Taste: moderate sourness with no funk; fizzy grapefruit, lemony (slight mouth puckering); perhaps light vinegar; light malt; light hop bitterness (not really noticeable); hint of light berries?; dry finish

Impression: Enjoyable, would buy again, definitely sour but not overpoweringly so

12
Beer Recipes / 100% Golden Promise
« on: October 24, 2015, 10:54:25 AM »
MacLeod Ale Brewing Co. in Van Nuys brews a beer they call a Yorkshire Pale Ale that is 100% Golden Promise with 3 hop varieties and clocks in at 4.2% ABV.  They told me what the hops were, but it was a few months ago and I can't remember exactly.

For a 6 gallon batch, I was thinking:

8.5 lbs. Golden Promise
2 oz. EGK - 60 minutes
.5 oz. Fuggles - 10 minutes
.5 oz. S. Goldings - 10 minutes
.5 oz. Fuggles - 2 minutes
.5 oz. S. Goldings - 2 minutes

That should put the calculated IBUs around 30.

I'm thinking the water should be low in minerals and balanced between sulfate and chloride.  I'll probably target a mash pH of 5.4 and employ some 10% phosphoric acid if necessary (haven't run this through Bru'n Water yet).

For yeast, I was considering 1275, 1318 or 1469.  Any thoughts?

13
Equipment and Software / Grainfather
« on: October 21, 2015, 08:19:06 PM »
Is anyone here brewing with one of those Grainfather systems?  If so, what do you think of it?

When all those automated systems first came on the scene a few years ago, I had absolutely no interest in them, but I'm starting to change my mind.

Maybe it's because I can only brew at night now due to the baby (that means I'm up until 1:30, which is tough because I get up at 6:30 every day), but lately brew days have started to seem like more of a chore than something to look forward to. 

I never had any desire to set up a recirculating system or an electric one (after 10 years of brewing, I don't even own a pump), but the Grainfather has definitely caught my eye.

14
Other Fermentables / First Cider
« on: October 15, 2015, 03:39:40 PM »
About a month ago, I decided to try making a cider. 

I used fairly cheap, store bought, pasteurized apple juice from concentrate with no additional fruit, sugar, etc. because I wanted to see what the baseline would be.  All I added was yeast nutrient and some S-04 slurry.

Anyway, I kegged it last night, and the hydrometer sample tasted surprisingly good.  There was more apple flavor than I was expecting, and it had a nice tartness.

I'm going to carb it up and then evaluate the desirability of back sweetening.  The FG was 1.004. 

15
All Things Food / Steamed Clams
« on: October 11, 2015, 07:40:18 AM »
We love clams.  Personally, I prefer them raw on the half shell, but steamed is also pretty nice.

I saute onions and garlic, then add water, white wine, parsley and the clams - bring that to a boil, turn down the heat and simmer covered.  I believe the secret to success is to monitor the pot closely, and remove each clam with a pair of tongs as soon as it opens (transferring them to a bowl that is covered with tin foil).  That way you don't overcook the early openers.

I can get about 30 good sized littlenecks in my old 5 gallon extract kettle (which I also use to make a mean vegetarian matzo ball soup for Passover).


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