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Topics - narcout

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16
The Pub / The Drunken Botanist
« on: August 29, 2014, 12:07:34 PM »
Someone mentioned making bitters in a recent thread, which I would like to try.

While googling it, I came across this book that I think sounds pretty interesting.

http://www.amazon.com/Drunken-Botanist-Plants-Create-Worlds/dp/1616200464/ref=sr_1_1?ie=UTF8&qid=1409338976&sr=8-1&keywords=the+drunken+botanist


17
Can someone please take a look and let me know if I have the correct parts to attach a gas post to a drilled stopper?

First, the barbed end of this fitting is inserted into the drilled stopper:

http://www.midwestsupplies.com/1-4-mfl-to-1-4-barb.html

Then, this piece screws on:

http://www.northernbrewer.com/shop/adapter-for-corny-plugs-1-4-ffl-x-19-32-18.html

To which you can attach a type B keg post:

http://www.northernbrewer.com/shop/plug-assembly-gas-type-b-all-cornelius-ball-lock.html

Will that work?

18
Yeast and Fermentation / Safbrew Abbaye Ale
« on: August 14, 2014, 08:54:13 AM »
Is this new?

I've never seen it before.

http://www.williamsbrewing.com/SAFBREW-ABBAYE-ALE-P3736.aspx

19
Equipment and Software / CO2 Alarm
« on: July 23, 2014, 04:34:00 PM »
Does anyone have a carbon dioxide alarm?

I'm thinking of getting one for the basement where I keep my kegerator.

Maybe something like this, though it'd be nice to find something less expensive:  http://www.co2meter.com/collections/fixed-wall-mount/products/tim10-desktop-co2-temp-humidity-monitor

20
Ingredients / Iodophor
« on: June 29, 2014, 04:31:41 PM »
I'm just curious as to whether anybody else here uses Iodophor over Star San. 

I know they both work well, but sometimes I feel like the last homebrewer on the planet who uses this product.

21
Beer Recipes / NB's Plinian Legacy
« on: June 28, 2014, 08:54:41 AM »
I don't brew a lot of other people's recipes, but I this one sounded really good to me so I gave it a shot.

http://www.northernbrewer.com/documentation/allgrain/AG-PlinianLegacy.pdf

I just tapped it last it.  To me, it is more bitter and has more hop flavor and aroma than Pliney.  I'd go so far as to say that it's the hoppiest beer I've ever tasted.  It could actually stand to mellow a little bit.


22
Beer Recipes / Black IPA (or whatever you want to call it)
« on: June 23, 2014, 10:13:06 AM »
This is what I brewed yesterday. It is a very slight variation on the Northern Brewer recipe, which I've brewed before and is excellent.

11.5 lbs. 2-row
8 oz. English dark crystal (80L)
6 oz. English chocolate malt
6 oz. Carafa III
1 lb. cane sugar

1 oz. Summit - 60 min.
1 oz. Chinook - 15 min.
1 oz. Centennial - 15 min.
1 oz. Centennial - hop stand at 180 for 20 min.
1 oz. Cascade - hop stand at 180 for 20 min.
1 oz. Centennial - dry hop
1 oz. Cascade - dry hop

Wyeast 1272 (appropriately sized starter)

Mash at 152
OG: 1.066

I oxygenated for 75 seconds and pitched the yeast at 64 degrees.  The plan is to ferment at 66. 

What do you think?


23
Equipment and Software / New Equipment at NHC
« on: June 16, 2014, 04:30:10 PM »
For those of you who attended the conference, was there any new equipment being shown off that's worth discussing?

24
Kegging and Bottling / Review of new keg from India
« on: June 11, 2014, 10:01:59 AM »
I received my 5 gallon made-in-India keg last night.  These are my initial impressions.

Build Quality.  I can’t discern any quality difference in materials between this and my other kegs (which are all used corny style kegs with rubber tops).  The walls of the keg seem to be about the same thickness, they feel like they weigh about the same, and the maximum pressure is 130 psi.  There is a bit of manufacturing residue on the keg, especially around the rubber bottom.  This might be standard for new kegs; I’m not sure as this is my first.  It seems like it will be easily removable, and I planned to give it a solid cleaning before use anyway.

Welds.  The welds on the outside of the keg are not as pretty as those on some of my other kegs.  However, I ran my hand along all the seams on the inside, and they felt exactly the same.  I would say the weld quality is not an issue.

Posts.  The posts are the typical “type B” posts that fit a standard corny keg.  I tried screwing on some type B posts from a different keg, and they fit fine.  Once you replace the universal poppet valve, the posts are just as easy to remove and replace as a typical corny keg.  The gas post is notched.

Poppets.   I was expecting these posts to have non-removable poppets, but instead they came with those universal poppets (which are removable).  The spring is quite a bit longer than what is on a standard corny poppet, and the poppets do not have feet.  The result is that there is more tension when you are screwing on the post.  I don’t really like these, and it seems like the extra tension might not be great for the threads over time.  I tried replacing the universal poppet with a standard corny poppet which made removing and replacing the posts much easier.

Lid.  The lid is a standard size corny keg lid with the standard pressure relief valve.  The valve doesn’t always seem to seat properly when released (much like a poppet valve on an over tightened post), but this could be because the spring is brand new and hasn’t been pulled a thousand times before.  When the valve doesn’t seat, a slight twist of the pull-ring fixes the issue.  It’s not a big deal, and I kind of expect this will resolve itself in time.  The pull ring is slightly smaller than those on my other kegs.

Dip Tubes.  The gas dip tube is your standard tube.  The liquid dip tube is curved but less so then those on my other kegs.  Also, the liquid dip tubes on my other kegs usually touch the bottom of the keg when the post is fully tightened.  This one sits just above the bottom of the indentation in the center of the keg.  Finally, the liquid dip tube does not have the grooves that some do to keep them oriented properly when tightening the post.  Some of my other kegs are like this, and it’s never caused me any issues though I prefer the grooved design.   

Disconnects. I had no trouble connecting or removing my standard gas and liquid disconnects from the posts.

Overall, I’m happy with this keg and the price I paid for it ($83 not including shipping).  I would buy another one, though I should point out that I haven’t actually used it yet.  I’ll post again if I have anything further to report.

25
Beer Recipes / Triple
« on: June 06, 2014, 09:39:47 AM »
I'm brewing a Tripel tonight. 

Currently thinking about the following:

12 lbs. pilsner malt (Best Malz)
1 lb. wheat malt
1/4 lb. aromatic malt
2.5 lbs. cane sugar

2 oz. Tettnang - 60 min.
1 oz. Saaz - 10 min.

Wyeast 1214 (large starter) - pitch at 65 degrees, let free rise at its own pace to 74

Mash at 148 for 75 minutes. Mash pH target is 5.3 (all distilled water with small additions of gypsum and calcium chloride).  I'll have to check it with Colorphast stips since my pH meter needs a new probe.

For a 6 gallon batch, I'm targeting an OG of 1.077.

What are your favorite Triple recipes?


26
Ingredients / Repackaging (Maillard Malts)
« on: May 13, 2014, 09:14:38 PM »
Recently, all the grains I've ordered online from NB have come in bags marked Maillard Malts. 

The bags note the type of the grain and the maltster as well as the date packaged, so it seems like they are just repackaging.

I'm guessing this is just a branding thing?

I also received some hops today.  Along with the regular Hopunion bags I received a bag of Saaz marked Hoptimus Rex.  I'm not sure if that's a new company or just more repackaging.


27
Beer Recipes / Belgian Single
« on: April 06, 2014, 04:46:25 PM »
I brew a lot of Belgian singles.  It's a fun style to play with, and they always seem to turn out pretty well.

This is what I'm planning for next weekend.  I've never experimented with the lighter colored candi syrups before (I usually use evaporated cane sugar).

5.75 Gallon Batch

9 lbs. Belgian pils
1 lb. Golden Candi Syrup (5L)
1 oz. EKG 60 min
1 oz. Saaz 10 min
2 oz. Saaz 2 min
Wyeast 3522 (Belgian Ardennes) 

I'll probably pitch in the low to mid 60s, let it free rise, and cap it around 72.

28
Beer Recipes / Dubbel
« on: March 27, 2014, 10:01:59 AM »
Recipes for Dubbels seem to range from just pils malt and candi syrup to 10 different specialty grains.

This is what I brewed on Sunday, and it leans more towards the simple, though it does include two crystal malts.

6 gallon batch - OG 1.063

8 lbs. Belgian Pils
3 lbs. Munich
.5 lbs. Caramunich
.5 lbs. Special B

1 lbs. Dark Candi Syrup

.5 oz. Magnum (60 min)

3787 (appropriately sized starter)

I oxygenated and pitched at 62 degrees and let it free rise. It seems to have peaked around 72 and has been holding steady at that temp. since about 48 hours after pitching. 

I was hoping it was going to rise a bit higher but decided against bringing the temp up with the heater.  I don't like it when my Belgians come out too clean, and I'm always trying to balance getting more flavors from the yeast against higher alcohols. 


29
Equipment and Software / Stainless Dry Hopper
« on: March 24, 2014, 02:35:45 PM »
I recently picked this up from stainlessbrewing.com.  It seems to be well fabricated, and I like the screw on top.  I'm using it now to dryhop an APA with 3 ounces of Citra, so we'll see how it goes.

It's hard to tell from the picture, but it's 10 inches tall. 


30
Beer Recipes / Citra APA
« on: March 10, 2014, 12:23:31 PM »
Yesterday, I brewed the following to try out some Citra, which I not brewed with before:

9.5 lbs. 2-row
.7 lbs. British medium crystal
1.5 oz. Warrior (15.7%) - 60 min
1 oz. Citra (12.7%) - 10 min
1 oz. Citra (12.7%) - 5 min
1 oz. Citra (12.7%) - Flameout
1 oz. Citra (12.7%) - Dry hop
US-05

I've heard mix things about Citra, so it should be interesting.  I understand it does not make for a pleasant bittering hop, hence the Warrior.

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