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Messages - narcout

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He's from LA. Obviously vegan. Don't let him know that there is gluten in beer or he'll stop drinking all together!  :P ;D

Yeah, something like that  :)

In my 16+ years of brewing I have never had anyone ask me if my beer was vegan or if I ever made a gluten-free beer.

I have, but to be fair it was when I brought some homebrew to a vegan cooking class my wife and I were taking (we aren't actually vegan).

My aversion to gelatin is only due to what it is made from.  Disgusting was probably too strong of a word.  I certainly didn't mean to imply that there is anything wrong with using it.  I'm sure I've drank plenty of (delicious) beer in which it was used.

Server: "Here's your beer, wait... you're not alergic to balls are you?"

Best comment ever

Yeast and Fermentation / Re: Shaking
« on: November 01, 2015, 12:58:41 PM »
I've been boiling my stone before use.

I've been doing that for years without issue.  After I boil it, I also spray Iodophor solution all over and through the wand/stone itself.

A bit of a side topic, but whatever happened to the talk about how a very small dab of olive oil was just as good as pure o2 prefermentation?

Here's the paper if you want to read it:

Commercial Beer Reviews / Re: Sour Beer Tastings
« on: October 31, 2015, 08:21:53 PM »
Avery Brewing – Insula Multos Collibus (10.31.15)

Description: Sour ale aged in bourbon barrels (for 9 months) with cherries; house Brett for secondary fermentation and house pedio and lacto for souring; abv 9.7%

Appearance: Hazy, medium dark brown, effervescent, minimal head with lacing

Aroma: moderate sourness, slight dark fruit, slight woodiness?, slight sulfur?

Taste: strong sourness with sharp edge (tartness from cherries?), slight alcohol sweetness, minimal funk, something unpleasant that I don’t know how to describe (maybe vinegar, bile and over ripened cheese?), slight malt flavor, no noticeable hop flavor, dry finish

Impression: the sourness is ok, but there’s something going on that I do not care for, would not buy again

I understand that it's just personal preference, but since you asked: I think gelatin is disgusting, and I would not put it in my beer.

Ingredients / Re: Oats
« on: October 30, 2015, 11:32:41 AM »
Flaked oats work well for an oatmeal stout.  You can just mash them along with the rest of the grains since they are pregelantinized.

I do like to toast them in the oven for 30 minutes at 350 degrees to try to bring out more flavor though.

Equipment and Software / Re: Ss Brew Tech Brewbucket
« on: October 29, 2015, 08:11:06 PM »
I recently ordered new silicone feet for my brewbucket (the feet they use now are of a better quality than the ones that came with the older brewbuckets), and they included a free lid blow off barb. 

The feet I ordered cost $6.95, and the part they threw in for free sells for $17.50 on their website.

Every interaction I've had with this company has been awesome, and this isn't the first time I've received something extra with my order.

Yeast and Fermentation / Re: Reddit AMA with Neva from White Labs
« on: October 29, 2015, 05:29:42 PM »
That was interesting.   

She addressed some of the topics that have been discussed here lately, including shear stress.

All Grain Brewing / Re: How's my tap water look for this?
« on: October 29, 2015, 11:02:08 AM »
Huskless and De-Bittered are the same thing.

Huskless means made from grains with no husk (like Blackprinz, which is made from a hulless barley). 

Debitterred means that some of the husks have been removed (though some remain; I can't remember the percentage the guy from Briess quoted during his NHC presentation).

All Grain Brewing / Re: How's my tap water look for this?
« on: October 29, 2015, 09:20:28 AM »
10% 500l debittered black malt (I presume caraffa III special or midnight wheat...guy at the shop didn't know).

Midnight wheat is huskless, so the term "debittered" isn't really applicable (same with Blackprinz by the way). 

General Homebrew Discussion / Re: RO water pH of 5 good for brewing?
« on: October 29, 2015, 09:12:40 AM »
Martin, wouldn't it be quickly buffered out once the grain is added? I thought carbonic was a pretty weak acid, and if its reading 5 in RO it seems like theres really not that much there.

I'm wondering the same thing.

Extract/Partial Mash Brewing / Re: Brew Boss COFI
« on: October 28, 2015, 10:58:57 AM »
Stirring, both to break up dough balls and to even out the temperature, seems like it would be a good idea.  It's definitely required on my (non-recirculating) system.

Extract/Partial Mash Brewing / Re: Brew Boss COFI
« on: October 28, 2015, 10:19:55 AM »
From the pictures on the website, it looks like the entirety of the grain is to be fully submerged. 

Extract/Partial Mash Brewing / Re: Brew Boss COFI
« on: October 28, 2015, 09:13:24 AM »
It looks like the "central infusion tube" is only used during the mash.  Channeling during re-circulation of the mash shouldn't cause efficiency issues should it?  Channeling during fly sparging would be a different story.

I've never tried using a light bulb, but this this stuff works pretty well:

You can tape it to the inside of the refrigerator so that it heats the whole space up rather than wrapping it around just one carboy.

Is your temperature controller dual stage?

General Homebrew Discussion / Re: RO water pH of 5 good for brewing?
« on: October 27, 2015, 09:57:00 AM »
Any information would be appreciated.

If you download Bru'n Water and read the "Water Knowledge" tab, you will be well on your way.  RO water is good for brewing, but you will want to add minerals back for a variety of reasons.

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