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Messages - uisgue

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I'm doing a big weizenbock.  1.104 anticipated OG.  I'm going to call it Tweiczenbock, as in a double weizenbock.

Wood/Casks / Re: Souring in a Whiskey Cured Barrel???
« on: December 03, 2010, 07:06:09 AM »
I think that if you have the patience, it would be a good idea to use the barrel for a couple of non-sour batches first.  The whiskey flavor should start to diminish as it is used a few times.  Also, from what I understand, once you go sour, you can't go back.

The Pub / Re: If You Could Meet Anybody, Whom Would It Be?
« on: December 01, 2010, 08:28:45 PM »
I've always enjoyed the apparent sense of humor that went along with the intelligence of Niels Bohr.
e.g.: "I don't believe in superstition, but I hung a horse-shoe just in case."

General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: November 30, 2010, 07:10:19 PM »
I'm not sure any BMC drinkers will be swayed by chicha.

General Homebrew Discussion / Re: Shipping Beer
« on: November 29, 2010, 08:13:53 PM »
I go with the printable UPS shipping labels from my computer as well.  Nobody has ever even inquired about the contents when I drop them off at the shipping store.

General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: November 25, 2010, 03:23:49 PM »
I kinda liked it,. but it felt too much like an hour long infomercial for DFH.  If each show features a different brewery, then I have no problem with Sam going first, but if the whole series is DFH, then 2 thumbs down.

Ingredients / Re: Favorite Odd Hop Sensations
« on: November 18, 2010, 07:03:29 PM »
I would love to try a sauvin, summit, simcoe, citra IPA sometime.

I'd try that just for the alliteration.

Ingredients / Weizenbock Vs.Wheatwine
« on: November 18, 2010, 06:55:03 PM »
What, if any, is the difference?...The yeast?

Ingredients / Re: Post your water report
« on: November 08, 2010, 07:48:05 AM »
This is from my Ward Labs report for Brookings, OR (On the Oregon Coast at the CA border)

pH    7.4
Total Dissolved Solids Est     76
Cations/Anions, me/L     1.1/ 0.9

Na       11
K        <1
Ca        9
Mg        2
Total Hardness, CaCO3    31
NO3-N   0.3(Safe)
SO4-S   1
Cl         4
CO3    <1
HCO3   40
Total Alkalinity, CaCO3     33

Beer Recipes / Re: Fruit and OG
« on: October 30, 2010, 10:21:01 AM »
So, I added 6 cans of Oregon Fruit Co. Raspberries (couldn't get hold of the puree) to my fermenter bucket after 5 days.  That's 5.3# of raspberries or 0.94# sugar that I can put into the original recipe on ProMash as if it were there from the beginning.  Then take the anticipated gravity including the fruit and plug that into the efficiency gravity as if I had actually measured it thus.
N'est pas?

All Grain Brewing / Re: "double" sparge in a batch sparge
« on: October 22, 2010, 07:41:08 PM »


While the stick was never the same again, it had no deleterious effects on the beer.

I'll bet that word gets harder as the evening wears on! ;D

General Homebrew Discussion / Re: my starter is green
« on: October 22, 2010, 02:25:00 PM »
Yeah, you get....... CREAM OF WHEAT!  ;D ;D ;D

Yeah, once I get the new starter going, I think I'll go with that.  Well kinda...

Uploaded with

General Homebrew Discussion / Re: my starter is green
« on: October 19, 2010, 06:54:40 PM »
My water is very soft.  Maybe slightly high on the sodium being coastal.  One of the starters showed signs of activity today. After I got home from work there was just a little foam showing and some visible yeast deposits on the bottom.  The other one still is still.  I don't plan on using either one at this point.  The green scares me a bit.  I still have 2 vials of yeast to try a new set of starters.  I pick up some more DME on the way home. (...and a couple of packets of Nottingham, just in case).  The problem is that one of the vials was miss-delivered and is WLP080 instead of WLP380.  Anyone ever used Cream Ale yeast for a wheat beer?

General Homebrew Discussion / my starter is green
« on: October 19, 2010, 06:39:30 AM »
I tried to make a 1 1/8 gallon starter with 1 # of DME and 2 slightly expired vials of WLP380 (Hefe). For some reason it all turned out a muddy green.  It looks like a back-yard swimming pool a month after it is shut down for the season.  I used my copper coil immersion chiller the way I always do: put it into the boil for the last 15 minutes to sanitize.  It didn't look like it had any obvious patina, at least I didn' notice anything out of the ordinary.  Could the fact that it was in a gallon+ instead of 11 gallons result in a high enough concentration of copper to turn it green (and apparently kill the starter)?

Beer Recipes / Re: Fruit and OG
« on: October 09, 2010, 02:14:22 PM »
Thanks, Denny.  As I see it,  I'll just figure the weight of the sugars by the %'s listed in those charts (one says 7% the other, 9.5%, so I'll use the average -8.25%- for my guess). I can put that weight of sugar into the ProMash recipe as if it were in the boil, right?

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