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Topics - narcout

Pages: 1 [2] 3 4 ... 9
16
Yeast and Fermentation / Yeast flocculation
« on: March 10, 2016, 10:48:01 AM »
I came across this article yesterday that I thought you all might be interested in. 

I definitely learned some new things.

http://www.cmbe.engr.uga.edu/engr4520/Other/Ch3/Verstrepen%20et%20al%202003%20Appl%20Microbiol%20Biotechnol.pdf

17
Events / NHC Hotels
« on: March 08, 2016, 10:16:59 AM »
I'm a little confused by the fact that there are 17 hotels listed under the "official conference hotels" heading. 

Is one of them THE conference hotel? 

I can see from the provided map which ones are closest to the conference venue, but you cannot stay at the actual venue itself (it is not a hotel).

Edit: Well, whatever.  I just booked at a room at the closest hotel.

19
Ingredients / D-240
« on: February 23, 2016, 01:34:10 PM »

20
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? 

21
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.




22
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. 

23
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.

24
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). 

25
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?

26
All Things Food / Zebra linguine
« on: November 30, 2015, 10:41:30 AM »
I don't know how I was unaware this existed.


27
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?

28
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.

29
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.


30
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

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