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Messages - lornemagill

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16
Extract/Partial Mash Brewing / Re: Have I botched my barleywine?
« on: August 10, 2013, 06:30:47 AM »
its hard to say.  you may have grabbed an infected bottle.  give it some more time, keep tasting.

17
General Homebrew Discussion / Re: Help...Moroccan spiced beer
« on: August 08, 2013, 08:52:22 PM »
Sumac would probably be real nice in a Saison.
Cardamom is a must. Cumin and cinnamon should also be in there somewhere.

Take it easy on the cardamom, it can be overpowering.  I speak from experience. :P

I made a 5 gallon coffee malt stout in the past with 4 cardamom pods freshly ground and coffee added to secondary.  it was very good.

18
Equipment and Software / Re: thermometer gun
« on: July 25, 2013, 05:33:18 PM »
infrared thermometers aren't reliable on shiny or reflective surfaces like wort

19
Zymurgy / Re: Shipping Woes...need a good alternative
« on: July 25, 2013, 05:31:28 PM »
I had to ship a case of wine from san francisco to kansas once the clerk asked what it was, knowing what it was, I said it was glassware, he asked to open the box, I said no, he said I cant ship it.  I walked to the next shipping store, they asked no questions, it arrived safely.  someone is always willing to ship without asking you just have to keep trying.

20
All Grain Brewing / Re: Mosaic
« on: July 25, 2013, 10:31:41 AM »
ive used mosaic in my last two 10 gal brews, the 1st was 8oz centennial in the boil with 4oz mosaic dry, the 2nd was 8oz Chinook boil/4oz mosaic dry.  currently drinking the 2nd and loving it, the 1st may have been better, its hard to say since its gone.

21
General Homebrew Discussion / Re: Hydrogen peroxide as a cleaner?
« on: July 24, 2013, 06:39:06 AM »
soap, water and oxyclean is all I ever use to clean.

22
Kegging and Bottling / bottles as bricks
« on: July 14, 2013, 07:48:14 PM »
I found this interesting article about Heineken wanting to make bottles that could be used as bricks

http://gizmodo.com/heineken-wanted-beer-bottles-to-be-bricks-for-people-in-510952329

23
Yeast and Fermentation / Re: Sour question from a beginner
« on: July 04, 2013, 05:30:01 PM »
I have only tasted one beer that contained brett, and that was Orval.  I have never tasted a real sour.


bump...

I don't realy have much to add but i'd like to see the comments.  from what I know brett is not really a souring agent though.  "real" sours are made with all or a combination of lacto, pedio, acetobactor, and sac.  I love sours but have only cheated and made fake sours with a sour mash.  they taste good but not great, they lack the mouthfeel and depth of character.  no real help but cheers.

24
Yeast and Fermentation / Re: Growing up a Lacto starter
« on: July 03, 2013, 06:32:59 AM »
you can mash about a third to half of your grains, don't sparge, let cool to 130 or less, throw in a hand full of grain, cover surface with saran wrap, maintain a temp 100-130.  add boiling water to keep temp up as needed, sour for 1-? days.  drain tun add remaining grains and continue mashing and sparging on top of sour grains.  I have done this a few times and I like the result for Berliner weisse.  I have soured for as long as 3 days, another club member has soured as long as 8 days.

25
Ingredients / chinook and mosaic
« on: June 28, 2013, 09:56:31 PM »
I recently made a 10 gallon IPA with 8oz centennial in the boil and 4oz mosaic dry hopped, it was great.  I was unable to get centennial (through the mosaic supplier) again so I am subbing for Chinook, anyone tried this?  One form or another this IPA will be my house brew.

26
Yeast and Fermentation / Re: Help with Berliner pellicle.
« on: June 25, 2013, 08:20:10 PM »
I am by no means an expert but ive done a few berliners and I think that is a lacto pellicle.

27
Ingredients / Re: Hop combinations for IPAs
« on: June 21, 2013, 07:54:08 PM »
amarillo and simcoe
amarillo, simcoe & citra
amarillo, simcoe & centennial
centennial & simcoe

i had a lot of those hops as you can see....


i just grabbed some zythos for the first time as well as some mosaic.  not sure what to expect from mosiac.

I made a 10 gal ipa with 8oz centennial in the boil and 4oz mosaic dry hopped.  one of the best beers ive made, will be a regular line up.  mosaic is great.

28
The Pub / Re: Best TV theme song
« on: April 30, 2013, 08:07:35 PM »

29
The Pub / Re: Best TV theme song
« on: April 30, 2013, 07:59:26 PM »

30
General Homebrew Discussion / Re: Second thoughts on brewing
« on: April 19, 2013, 06:45:45 PM »
i used to add ice directly to the wort to chill it instead of topping off with water, especially when brewing partial mash/extract.  this cools it instatntly and i never had an adverse effect.  yes store bought ice.  i know this is contraindicated by many but it worked fine for me for many batches.

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