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Messages - uisgue

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Ingredients / Black rice
« on: May 05, 2014, 12:17:03 AM »
I'm thinking about brewing a pale ale kind of brew with 10-15% black rice ("Forbidden Rice"). Do you think the color will carry on into the glass?  It stains every thing it touches a pretty purple when I cook it for dinner. When I tried a red beet beer, all of the color faded in the boil.

General Homebrew Discussion / Re: Dry Hopping
« on: April 06, 2014, 10:10:16 PM »
Thanks Denny. Now...Do you serve from the dry hopped keg or transfer again to put on line?

General Homebrew Discussion / Re: Dry Hopping
« on: April 06, 2014, 08:54:37 PM »
Hmm...that's kinda like doing a secondary just for the dry hops. I was hoping to skip a step like that.  And still, do you dry hop warm or cold?

General Homebrew Discussion / Dry Hopping
« on: April 06, 2014, 07:48:47 PM »
Do you dry hop in the fermenter before of after cold crashing?  I've always gone before, but I am not sure that that is the preferred method.

Ingredients / Dried Sweet Orange Peel
« on: November 10, 2013, 01:28:34 AM »
Can anybody lend their experience with dried orange peel in a beer? I want a holiday ale with maybe just a little bit more than a hint of flavor. My batch size is 11 gallons and I don't really have even an order of magnitude guess as how much to use. I'm figuring on a 5-minute or flame-out addition. I was thinking an ounce, but that might be crazy (or not)...a couple of grams?...two ounces?

Ingredients / Re: Spiced GIn Flavored Ale
« on: July 21, 2013, 02:33:18 PM »
I found some Saphir hops that I plan to use as a small late addition in addition to some neutral bittering hops. I know it's getting ahead of things, but while I wait for brew day, I doodle:

Uploaded with

Ingredients / Re: Spiced GIn Flavored Ale
« on: July 20, 2013, 01:58:20 PM »
Juniper is the first one listed.

I was leaning towards the lemon peel also. But I want to use the lavender too, because it just smelled "ginnish" to me.
Still wondering about the hops.  Thinking something kinda spicy/earthy like Saaz?  I would like to use Sapphire hops just so that I could call it "Bombale Sapphire" but I really don't know anything about them.

Ingredients / Spiced GIn Flavored Ale
« on: July 20, 2013, 01:22:56 AM »
I am trying to put together a gin-spiced ale.  I think a tincture added post fermentation is probably the way to do it.  I found a list of some of the most used flavorings but haven't found (and probably don't need) them all.  What I have on hand is:
1) dried juniper berries
2) dried bay leaf
3) ground coriander
4) anise seed (not actually on the list)
5) fennel seed
6) ground or fresh ginger
7) dries lavender flowers
8 ) dried lemon and/or Valencia orange peel
What I would like to know is an approximate proportion of these to use (by weight?) I don't know which of the are scary potent and which are relatively mild.

Also, if anyone has any experience with gin flavoring, am I missing a crucial ingredient?
Other items from the list that I haven't found (or bought) yet include Angelica root, Orris root, Cardamom, Cubeb(?), and Grains of Paradise.

Yeast and Fermentation / Old yeast as yeast nutrient?
« on: March 25, 2013, 12:31:14 AM »
I have a six week old, homebrew sized pitch of yeast from a local brewery that didn't get used as quickly as I had planned.  I can get a fresh pitch to use for my next batch, so is there any benefit from adding the old yeast to the boil as a nutrient?

All Grain Brewing / Re: Mashing cystal malts
« on: November 19, 2012, 12:41:41 AM »
Thanks Tom,  I wasn't really thinking that there were more starches to convert. I didn't realize the the sugars might be modified during the process. I had been thinking that the beta-amalayse might change the existing sugars into something fermentable.  And I have been mashing pretty cool lately (in the 145*F to 148*F range)

All Grain Brewing / Mashing cystal malts
« on: November 18, 2012, 09:09:32 PM »
I have always understood that using crystal/caramel malts will add non-fermentables to a recipe. I know that the enzymes have been denatured but I have started to wonder if the active enzymes in the two-row will act upon the crystal's long-chain sugars anyway.  I have been ending up with a lower FG than I expected recently.  Should I steep the crystals separately like with extract brewing or maybe add them just before sparging?

Yeast and Fermentation / Feral Yeast (or Yeast Gone Wild)
« on: September 24, 2012, 02:03:10 AM »
 After every batch that I brew, I dump the yeast and trub onto the ground behind my house.  It is mostly redwood and other conifer needles over dirt and moss.  Is it possible for that yeast to survive and maybe even interbreed with other strains of dumped yeast?  In particular, might that be a possible spot for spontaneous fermentation?

Ingredients / Re: Dry hop-cigaring?
« on: September 07, 2012, 03:03:11 AM »
Okay, I'm convinced.  It was just a passing thought.  Actually, it was something I dreamt last night. Maybe it was a nightmare. ???

Ingredients / Re: Dry hop-cigaring?
« on: September 06, 2012, 02:43:02 PM »
Yeah, I hear ya.  Wouldn't want to chew the tobacco.  But, then again, I wouldn't really want to chew the hops either.

Ingredients / Dry hop-cigaring?
« on: September 06, 2012, 02:18:59 PM »
At last years Christmas party I got a Centennial Hops Cigar which I really don't think I will ever smoke.  I was wondering about shredding it and dry-hopping a batch of something (suggestions?) with it.  Would this be an interesting flavor addition or would the tobacco just make it nasty? I don't know the ratio of hops to tobacco.  Could be hops mixed with tobacco in the filler or maybe just hops in a tobacco leaf cigar roll-up.

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