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Topics - narcout

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46
Yeast and Fermentation / Wyeast 3864 - Canadian/Belgian Ale
« on: June 15, 2012, 05:43:57 PM »
Is it just me or is this the greatest yeast strain of all time?  I hope they release it again soon; it's been forever...

47
Equipment and Software / An alternative to bagging hops
« on: June 03, 2012, 11:10:30 AM »
I don't know why I didn't think of this sooner.


48
Ingredients / New Weyermann Malts
« on: March 03, 2012, 12:28:34 AM »
I don't know if these are really new or not (personally, I've never seen them before), but I noticed Northern Brewer is now carrying:

Weyermann Floor Malted Bohemian Pale Wheat;
Weyermann Oak Smoked Pale Wheat Malt;
Weyermann Floor Malted Bohemian Dark Malt; and
Weyermann Abbey Malt.

A few months ago I made a smoked hefeweizen with some rauchmalt that came out really well.  I'm going to try a variation on my recipe using the floor malted pale wheat and the oak smoked pale wheat.  Should be interesting...

49
Beer Recipes / Black Champagne
« on: February 27, 2012, 08:20:32 PM »
The idea is a black, dry, lively beer with a touch of light fruit and slightly tart finish.

This is my initial stab at the recipe:

9 lbs. Belgian Pilsner
.75 lbs. Carafa III (Added during the sparge)
1.75 lbs. Organic Cane Sugar

1.5 oz. Styrian Goldings (60 min.)

Wyeast 1388 Beglian Strong Ale (the Duvel strain)

OG: Around 1.056
FG: Hopefully between 1.006 and 1.008
IBU: 26
SRM: 28
ABV: Between 6.25 and 6.5%

Thoughts?

50
Equipment and Software / Think my Johnson A419 just died
« on: February 25, 2012, 11:23:35 PM »
After 4 years of service, I just tried to change the setpoint on my Johnson temperature controller and pushing the menu button had no effect. 

I opened it up, and I can't see that there's any visible issue.  The menu button appears to be mounted on the circuit board just like the other two.  It clicks just like it always does when I push on it, but it doesn't bring up the menu on the display.

Anyone encountered this before?  I figure it's probably toast.

Fortunately, the beer I brewed today is a tripel so I think it will be ok if I just let the temperature rise to wherever it wants to go (I pitched at 61 degrees).

I'll have time to buy a new controller before my next batch if necessary. 

51
Equipment and Software / Sure Screen
« on: February 24, 2012, 09:57:59 AM »
If you put a Sure Screen on the liquid dip tube, can you add whole leaf hops to the keg for dryhopping without bagging them?

I've heard that it works, but the mesh doesn't look fine enough to me to do the job.

Thoughts?

52
The Pub / My Co-Workers Have Pretty Good Taste
« on: February 16, 2012, 05:14:02 PM »
For my birthday, they bought me six of these:


53
The Pub / The cone of shame
« on: January 20, 2012, 04:41:35 PM »
It would be difficult for my dog to be more miserable.



Fortunately, it's not as bad as it looks.  The whole bandage/cone apparatus is just to keep her from getting at a couple of sutures in her ear.

54
Equipment and Software / pH Meter: How long to get a reading?
« on: January 09, 2012, 11:35:51 AM »
A couple of months ago, I bought a Milwaukee MW101 pH meter.

One thing I wasn't expecting is that it takes about 2-3 minutes to get an accurate reading.  When I first insert the probe, the initial reading is usually around 7 or 8, and then it slowly starts going down until it eventually settles at the final reading.  I have found that gently stirring the probe in the sample speeds the process up a bit and actually seems necessary to get an accurate reading (as confirmed with testing solutions).

I've never heard anyone mention this before.  Is it normal or do I have a bad probe (it's only about 6 months old, and I store it in the recommended storage solution)?



55
Ingredients / Hemp Seeds
« on: January 07, 2012, 06:20:39 PM »
The other day I noticed that my local Whole Foods sells hemp seeds in bulk, and I thought I might try them in a beer.  Does anyone have a good idea of what they might contribute flavorwise?

According to what I've found on the internet, they have a flavor that is both "toasty" and "nutty."

I'm thinking maybe 15% of the grist in a basic pale ale recipe.  Thoughts?

56
The Pub / Brew closet shelving
« on: January 06, 2012, 10:53:18 PM »
I don't know why I never thought of this before; it's going to make my life so much easier (especially getting in and out of the fermentation freezer).

Before



After


58
Ingredients / Phosphoric acid
« on: September 25, 2011, 10:28:21 AM »
I recently started adjusted the pH of my sparge water with 10% phosphoric acid. 

How powerful is this stuff?  I've been pretty careful with it, but will I get a nasty burn if I accidentally spill some on my hand?

59
General Homebrew Discussion / NHC Gold and Single Infusion Mashing
« on: September 22, 2011, 08:39:52 PM »
I was just looking through the NHC gold medal recipes in Zymurgy, and I noticed that of the 23 gold medals for beer:

15 were single infusion mashes (with and without mashouts);
4 were multi-step mashes; and
4 were decoction mashes.

Included in the single infusion mash category were such styles as Vienna Lager, Schwarzbier, Bock, Cream Ale, and Dusseldorf Alt.

I'm not knocking step mashing or decoction mashing (they both obviously have their place), but that's a pretty strong showing for the single infusion mash.

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