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Messages - narcout

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The Pub / Re: Kindle books
« on: September 11, 2011, 05:37:46 PM »
On the off chance that you haven't read them already, the Wheel of Time series by Robert Jordan and a Song of Ice and Fire by George R.R. Martin are both fantastic.

I also recently enjoyed The Magicians by Lev Grossman. 

Additionally, the Otherland series by Tad Williams is pretty amazing.

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/9 Edition
« on: September 10, 2011, 10:52:45 AM »
I'm brewing a Belgian Wit with bitter orange marmalade a friend of mine made from trees in our backyard.

Unfortunately I have to head to the LHBS to pick up some more yeast as I got stuck in San Diego Thursday night due to the power outage and wasn't able to get my starter going...

Kegging and Bottling / Re: Temperature at bottling
« on: August 27, 2011, 06:24:38 PM »
While it does take less pressure to reach a given volume of dissolved CO2 for a beer that is at a cooler temperature (, I doubt a beer that was fermented at 68 and then crashed to 32 for a couple of days to drop yeast (and is not under pressure) has a significantly increased amount of dissolved CO2 in it than that same beer would it if was not cold crashed before bottling.

I wouldn't adjust the amount of priming sugar you are planning on using based on the temperature of the beer at bottling time.

Try underpriming one or two bottles on your next batch according to whatever calculator you are using and see if they don't turn out to be undercarbed (I've tried it myself using the calculator in Beersmith). 

All Grain Brewing / Re: Adding Dark Malts at Vorlauf?
« on: August 20, 2011, 04:25:11 PM »
I gave it try for the first time a few batches ago on a black IPA, only I added the crushed grains to the tun just before the (batch) sparge.  I got a lot of color and flavor from the grains, and the beer came out really well.  It also helped me keep my sparge pH in line.

i thought i read somewhere that after toasting or roasting etc, you should let the grain sit  for several weeks?

In How to Brew, Palmer suggests storing home toasted malt in a paper bag for 2 weeks before use to "allow time for the harsher aromatics to escape." 

I think he's talking more about toasting barley malt though.  My own personal experience suggests that it's not an issue with home toasted flaked oats.

The Pub / Re: "Never Again" beers
« on: August 16, 2011, 01:01:46 PM »
I am never touching anything by Carolus ever again.

I wonder if you got a bad bottle or there wasn't something else at work.  I've had that beer on many occasions without suffering any ill effects.

They kept my wife entertained while I cleaned the tap lines and faucets on his bar.  The next time we were in he comped our meal.  He said he's never sold so much beer and wanted to thank me for teaching him how to care for his taps.

That's amazing.

Dogfish 120.

You're nuts!

All Grain Brewing / Re: Transferring to Lauter Tun
« on: August 10, 2011, 03:29:16 PM »
Basically I would heat the mash water in my Kettle, add the grains, and then step the temp up with spurts of heat while stirring to avoid scorching.

I've tried the method you outline above, and it will work fine (though the constant stirring of the mash during the step ups is kind of a pain).  Turning the heat off while you are still a few degrees shy of your target temperature will help you avoid overshooting it.

Equipment and Software / Re: pH meter - what else is needed?
« on: August 10, 2011, 11:35:01 AM »
little confused here - I brewed a fest yesterday - pH read 5.61 at room temp and 5.44 at mash temp.  I know its a little high, but I think I'm okay - gravity etc was fine.  More important, does that differential seem right?  I thought it should be 0.3 difference between mash and room temp readings?

How did you measure the pH at mash temperature?  I have the same meter as you and the maximum temperature compensation is 50 degrees Celsius (122 degrees Fahrenheit).

I've also heard that it isn't good for the probe to immerse it in mash temperature liquids. 

I'm brewing the Rochefort 8 recipe from

General Homebrew Discussion / Re: Ask the Experts - Patrick Rue
« on: August 06, 2011, 07:58:24 PM »
Cool.  The Bruery puts out some mighty fine beers.

General Homebrew Discussion / Re: Fruit Flies
« on: August 02, 2011, 01:27:36 PM »
I put out small glasses of wine with foil on top and holes punched, they get in and have a hard time getting out before they drink and die. 

I did something similar last year with a few ounces of beer and a mason jar.  It decimated the entire population of fruit flys in my house in just a few days.

Ingredients / Re: Coriander question
« on: July 29, 2011, 10:43:21 AM »
I recently had a Tripel Karmeliet on draught at Monk's Cafe in Philly, and it was one of the best Tripels I think I've ever tasted. There are hints of coriander in the flavor and aroma. It had a mild sweetness but was balanced by the citrus, soice and alcohol.  I'd love to clone that beer.

Northern Brewer has an extract clone kit.  I converted it to all grain and adjusted the recipe a bit for my system.  I have it on tap right now, and it's pretty tasty (I haven't done a side by side yet so I'm not sure how close it is to the real thing).

10.5 lbs Belgian Pils
.75 lbs wheat malt
.75 lbs oat malt (couldn't get this at my LHBS so I used all flaked - next time I'll order online and get the malted oats)
.5 lbs flaked barley
.5 lbs flaked wheat
.5 lbs flaked oats
2 lbs cane sugar

1 oz Styrian Goldings - FWH
.25 oz Saaz - 60 min
.75 oz Saaz - 15 min
.5 oz coriander - flameout

Wyeast 3522 (LHBS was out so I used White Labs 550 instead)

Mash 148 for 90 minutes

Oxygenate 90 seconds, pitch yeast at 63, let rise to low 70's

Classifieds / Re: Wanted: < 5 gal corny kegs
« on: July 28, 2011, 11:58:47 AM »
There's a 3 gallon cornie on ebay right now with a "buy it now" price of $99.95.  There are two others with a buy it now price of $124.95.

Northern Brewer sells new 3 gallon cornies for $122.99.

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