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Messages - narcout

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I tapped a keg of Eureka pale ale this weekend. 

I get citrus (lemon, grapefruit), melon, light floral and light pine.  It has kind of a sharp bitterness; I think it might pair well with something something earthy.  The beer also tastes a bit minerally to me.

6 gallon batch

10 lbs. - 2 row
11.2 oz. - British medium crystal

.5 oz Eureka (18.5% AA) - 60 min
.25 oz. Eureka - 20 min
1 oz. Eureka - 10 min
1 oz. Eureka - 5 min
2 oz. Eureka - 0 min
2 oz. Eureka - Dry hop (3 days)

Wyeast 1272

OG: 1.054
FG: 1.012

I tried the lodo mini mash test this afternoon, but I made a huge and embarrassing error (added 10 times as much SMB as I was supposed to) so I don't have any results to report. 

I did learn a few things just about the general process of trying to mash small amounts of grain in mason jars though which should help me run a better experiment next time.  It's probably going to be a few weeks before I get around to trying this again, but I fully intend to.

Equipment and Software / Brewometer
« on: May 13, 2016, 03:17:43 PM »
Came across this, and thought it was pretty cool.

Beer Recipes / Re: British Ordinary Bitter critique & suggestions
« on: May 13, 2016, 09:58:34 AM »
For those who are planning to attend HomebrewCon, the Pratt Street Ale House is a brewpub across the street from the convention center (see and  This brewpub started out with a Peter Austin designed brewhouse that was shipped to Baltimore from the UK and installed by Alan Pugsley.  From what I understand, Oliver Brewing Company (the brewing side of the brewpub) still uses the true-blue multi-strain Ringwood culture in the the new larger brewery that they built offsite (see  Some of Oliver's beers are served on cask using beer engines at Pratt Street Ale House.  The head brewer Steve Jones is English, so the beer there is about as authentic as one is going to get on this side of the pond.

Well, I'm definitely planning on going there now. 

Ingredients / Re: Brewtan B
« on: May 13, 2016, 09:52:33 AM »
Here are the even numbered pages.  I know it isn't the best way to display them, but the versions I have are in PDF, and I'm not sure how else to post them here.  If you download them to your desktop, they are fairly legible.

Beer Recipes / Re: British Ordinary Bitter critique & suggestions
« on: May 12, 2016, 09:50:20 AM »
Interesting. Maybe Mark can chime in on this. Maybe I'll split my next batch of best bitter and severely over pitch one and underpitch the other.

He has:

There are so many variables that affect ester formation.  Have you read Yeast

Ingredients / Re: Brewtan B
« on: May 12, 2016, 09:37:57 AM »
It looks like only the odd numbered pages are showing up in that link.

Thank you for posting.

I intend to talk to Joe more about it and we'll have him on the show to discuss it.

That's an interview I would be very interested in.

The Pub / Re: Guitar talk moved over from main forum....
« on: May 11, 2016, 09:19:34 AM »
I have a 68 reissue tobacco sunburst Stratocaster that I got back in '94 or '95. I think its one of the Fender Japan ones, as it didn't cost me very much at the time (~$350 or so)

Those reissues from Fender Japan are actually pretty well regarded.

The spec sheet I have says that in the mash it "increases the antioxidant power, inhibits LOX-enzymes, reduces the formation of aldehydes and is a very good metal chelating agent."

I wonder how it compares to SMB in both type and degree of protection.  There is a lot of room for future experimentation. 

The Pub / Re: Guitar talk moved over from main forum....
« on: May 09, 2016, 03:40:26 PM »
I don't know very much about guitars, but I have the following:

Reissue 72 Telecaster Custom from Fender Japan

Martin DC-15E (all mahogany); I don't think they make this particular model anymore

Reissue Danelectro U1 purchased in 2000 (which I think is right around when they stopped making them)

Reissue Fender '65 Deluxe Reverb; unfortunately, it is just too loud to play in the house

I don't have access to it, but this would probably be an interesting read:

Evaluation of the Addition of Gallotannins to the Brewing Liquor for the Improvement of the Flavor Stability of Beer

What if there was a substance that was flavorless, colorless and odorless? You added small amounts to your strike water and at the end of the boil. What if it interrupted oxidizing reactions so even if you had O2 it wouldn't react with the beer and create oxidation? No pre boiling, no copper removal, none of that crap.  What if it made the malt and hops pop, enhanced clarity, and delicate beers would remain in near perfect condition for a year or more?

I'd say I want to hear all about it.

Kegging and Bottling / Re: Spunding valve
« on: May 07, 2016, 07:44:55 AM »
This is what I just put together.

The 1/4" female flare to 1/4" male NPT was the only part I couldn't find on Amazon.

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