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Messages - narcout

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Ingredients / Re: Brewtan B
« on: July 07, 2016, 07:24:36 PM »
I could be wrong, but I don't think it was ever stated that the flagship examples of all or most classic styles are/were brewed lodo.
Rather, a group of people attempting to re-create at home a particular flavor they tasted in a subset of commercial beers, mostly German lagers, are stating that lodo brewing is the key to achieving it.

Assuming they are right doesn’t mean that the classic Belgian, English, or American styles are commercially brewed lodo or need to be brewed that way in order for homebrewers to replicate them.
On the other hand, it doesn’t exclude the possibility that brewing these other styles lodo is worth exploring.

Ingredients / Re: Brewtan B
« on: July 07, 2016, 05:17:47 PM »
I recommend not ordering it from . I knew ordering from Australia could be dicey due to the distance  - and it is.

Ok, I take back what I said - I got mine in the mail today. Gonna use it in the O-fest I'm brewing in a couple weeks, then on a German Pils. I'll definitely be posting the results.

Mine took 12 days to arrive, which seems pretty good considering.  I just made a few changes to my system and process, so I'm probably going to hold off on experimenting with the Brewtan until I get everything dialed in again.

I've noticed some form of that off flavor in pretty much any beer line I have tried.  It is more intense in some lines than in others (in my experience, even in different batches of the exact same brand).

I recently replaced my lines with the ultra barrier silver product, and the beer that sits in the lines definitely develops that flavor.  If I haven't poured a beer for a day or so, I pour and drink the first oz. or two before filling up my glass all the way.

Also using Brewtan B for the first time.

Cool. I ordered some as well but haven't received it yet. 

Probably won't have a chance to brew til next week, but it'll be a comparison....10 lb. Loughran Family ale malt + 1 lb. of Sacchra 50 vs. 10 lb. of Rahr pale malt + 1 lb. Sacchra 50.

Have you tried the Sacchra 50 yet?  I have a few ounces from HBC I am interested in using at some point. 

I'm planning on an APA Sunday night.

Something like:

11 lbs. 2-row
6 oz Carahell
4 oz English medium crystal

Bitter with Columbus and Centennial; finish with Vic Secret; dry hop with Vic Secret and Eureka

Wyeast 1318

Tonight I hope to tap a keg of Belgian Pale, install new rollers on my mill, and test my new pump (if all goes well this APA will be my first brew with it).

Yeast and Fermentation / Re: Lager Yeast Starter Failure
« on: June 29, 2016, 07:44:07 PM »
After waiting a few days for the yeast to settle at the bottom of the flask, on brewing day I would then siphon off the spent wort, add a pint or so of boiled and cooled to 48° water and pitch the slurry into the roughly 5 gallons of boiled and cooled (to the 48° pitching temperature) wort.

If your plan is to ferment the starter to completion, chill, decant, and pitch the slurry, there isn't any need to add boiled and cooled water.  When you decant, just leave enough liquid behind to suspend the yeast and make it easy to pour out.

All Things Food / Re: Crock Pot
« on: June 28, 2016, 09:24:00 PM »
We got one recently, and I haven't really been thrilled with it.  Everything I have tried to make has a certain "crock pot" flavor to it.

Any advice or recipes to share?  I'd like to use it more often if possible.

Other Fermentables / Re: sour cider
« on: June 28, 2016, 04:55:51 PM »
I made a cider late last year with 3522.  When the gravity was around 1.020, I racked it into a keg with some oak cubes and pitched a WL vial of brett.  That was in January; I haven't checked on it since.

Maybe I'll have a chance to sample it this weekend.

The Pub / Re: Oregon
« on: June 27, 2016, 06:17:41 PM »

The Pub / Oregon
« on: June 26, 2016, 02:14:31 PM »
Man, this place is great.

Kegging and Bottling / Re: CO 2 Questions
« on: June 23, 2016, 09:34:07 PM »
Wow! Do others get that much out of a tank?

I get about 8 months out a of 10 lb. tank.

The Pub / Re: What's the Weather Like Where You Are?
« on: June 20, 2016, 08:02:02 PM »
It is 109 degrees here in the valley.

All Grain Brewing / Re: Tropical Stout
« on: June 17, 2016, 06:15:24 PM »
What type of molasses are you considering?  My personal experience is that even a few ounces of the dark stuff is unpleasant.

General Homebrew Discussion / Re: AHA Forum Meet Up @ NHC16
« on: June 15, 2016, 05:06:16 PM »
We were down in Ft. Lauderdale on the beach for a family vacation.

Nice, I hope you made it to The Elbow Room.  I grew up about half a mile up the road.

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