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Messages - uisgue

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1
General Homebrew Discussion / Re: Blueberry ale
« on: June 20, 2016, 05:31:02 PM »

Interesting.  Did you melt it down first?
I dissolved the taffy in boiling water to make a syrup.

2
General Homebrew Discussion / Re: Blueberry ale
« on: June 20, 2016, 07:15:09 AM »
My mistake.  I used blueberry taffy.

3
General Homebrew Discussion / Re: Blueberry ale
« on: June 19, 2016, 01:05:21 PM »
I used a pound of blueberry toffee (cooked down with water into a syrup) in my last DIPA.  Tasted and smelled artificial at first but mellowed out quickly into a fairly subtle blueberry background that fit quite well with the Mosaic dry-hopping.  It took 4th out of about 100 homebrews for the Peoples Choice at the Humboldt Homebrew Festival this spring.

4
Equipment and Software / Re: Buying a used wine barrel
« on: January 25, 2016, 07:53:41 AM »
Thanks,  I would rather get a freshly dumped barrel, but this site didn't seem to have any.  Any idea where I might find a fresh barrel? If it were within a few hours drive of northernmost northern California, I would go get one and save on shipping.

5
Equipment and Software / Buying a used wine barrel
« on: January 24, 2016, 08:01:37 PM »
I am looking into buying a used wine barrel.  I found a wine classifieds website that seems to be aimed at other vintners.  Some of them mention the conditions under which they are stored such as "Barrels are rinsed thoroughly with 160F water, then ozonated water, and finally treated with sulfur gas before being sealed. Treatment will be repeated monthly until the barrels are sold."  Is this good for beer?

6
Kegging and Bottling / Re: New Jockey Box
« on: February 22, 2015, 08:49:05 PM »
That was pretty much my train of thought.

7
Kegging and Bottling / Re: New Jockey Box
« on: February 22, 2015, 06:10:11 PM »
Thanks for the info.  I must say, I'm a bit surprised at using a lower PSI than the kegerator.  I would have thought that with the longer lines, i.e. coil, it would have need higher pressure.

8
Kegging and Bottling / New Jockey Box
« on: February 18, 2015, 09:16:21 AM »
My tax return gift to myself this year was a 2-tap jockey box.  Does anyone have any tips or hints for a first time user.  I'm guessing that it might need higher pressure than my kegerator.  Does it make any difference whether the kegs are warm or cold? (I have coils, not a plate.) Anything that might surprise me? I want to break it in at the Humboldt Homebrew Festival early April.

9
Ingredients / Re: Data on Blackprinz
« on: February 14, 2015, 06:54:27 AM »
Thanks.  That's what I needed.

10
Ingredients / Data on Blackprinz
« on: February 13, 2015, 08:53:08 PM »
I need to add Blackprinz to my ProMash database.  Can anyone tell me the potential (SG pppg)?

11
Ingredients / Re: Smoking my malt
« on: November 23, 2014, 07:46:02 PM »
I was thinking that since the smoker is used primarily to smoke salmon, there would be some residual "fishiness" from the chamber itself.

12
Ingredients / Re: Smoking my malt
« on: November 23, 2014, 04:42:09 PM »
OK, dry it is.
In an interview on the Brewing Network, Anchorage Brewing Company's Gabe Fletcher talked about using malt smoked in an old fish smokery (word?).  He got an amount of smoked fish carry-over in the malt.  I would expect probably an even more prominent smoked salmon aroma.  Mostly Chinook salmon I think.  I'm hoping that it will turn out more smoky (alder wood) than fishy.  I just ordered some Chinook hops and am planning a Chinook2 Smoked Porter.

13
Ingredients / Smoking my malt
« on: November 23, 2014, 03:03:44 PM »
A local Fish Smokehouse/Restaurant told me that they would smoke some of my pale ale malt.  I am planning to take them a couple of pounds.  What I want to know is how best to do it.  Dry? Wet? Slightly damp?  Any other advice that I should consider?

14
Ingredients / Aging on non-traditional wood
« on: September 14, 2014, 07:19:49 PM »
Has anyone experimented with aging your brew on any non-traditional woods? We've all heard of Beechwood, Spanish Cedar and of course Oak, but I have been experimenting with toasted Madrone (or Madrona). While oak is said to have notes of vanilla, it seems to me that the madrone imparts a hint of maple.  I don't think there will ever be madrone barrels, so I split up a piece of firewood into kindling size sticks and toast them on my propane grill. Then I add them directly to my cornies.  Since the sticks are longer than the diameter of the keg, they can't just float on top.

15
Ingredients / Re: Substitute for rice hulls
« on: August 19, 2014, 08:16:35 AM »
Denny, My mash is not particularly prone to stuck mashes.  The only time I really had any trouble was when I added a can of pumpkin.  I don't really have a recipe yet but I was planning to do something with corn in some form or another.  I probably won't worry about a stuck mash too much.

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