I had one bottle of this once and found it excellent. In fact I saved the bottle and the cap, which is marked 23-11-02. Now, I can't actually remember what it tasted like, but I remember enjoying it. It will be nice to try it again.
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I would just rack the beer Te berries in the secondary just add it straight to the secondary. You don't want to get the berries close the boiling temp.
You make cranberry sauce by boiling cranberries. When the Cranberries burst, the pectins mix with sugars to form a gelatin like substance. You don't want that near your beer. Though... what about cranberry sauce as a clarifying mixture???
I have well water that is pretty consistent. I've had it tested by Ward a few times. I make water adjustments to achieve proper pH using our friend Martin's Bru'n water spreadsheet.
My gelatin techniche is to boil water then allow it the water to cool down to the 160 -170 range BEFORE adding the gelatin. Allow this to disolve then add to chilled beer and allow to settle for 5 days. I am using 1/2 pack of knox in 1 cup of water.
Another thing that could be at play here is my chiller. I used to use a whirlpool immersion chiller but last year I purchased a therminator. One of the downside of the therminator is that it transfers all of that break material into the fermenter. Perhaps this is introducing some haze and I just didn't notice. In looking back at my brew logs I had filtered the first few beers I did using the plate chiller since they were very light so chill haze could have gone unnoticed.
How are you pumping through the Therminator? Before I bought my IC, I was using an ice bath and swirling the beer as soon as I put it in the tub. I was getting hot-side aeration which was causing the beer to be hazy. If you are aerating somehow above 95F, you run this risk and it could be the culprit. My 2 cents......
Am I the only that doesn't have a clue as to what UDS and WSM stands for?No.
I know that exposure to direct sunlight will skunk a beer in as little as 1 minute, but what about unfermented beer, i.e. wort? I brew outdoors, and when using my IC, my wort is subjected to brief exposure to sunlight. I was wondering if this could skunk the beer before it fermented? I keep it covered as much as possible, but the lid on my kettle with the IC doesn't completely cover the wort. Am I being paranoid? Thanks...Yes, you are being paranoid. Ray Daniels wrote up an article in Zymurgy a while back that mentioned that light struck beers require riboflavin, which is a product of fermentation. So unfermented wort is safe.
It may have been covered in another thread so here it is again. How many Military Home Brewers are here? Me, Air Force stationed in England. It never hurts to ask so the local community over here can be built up.
North Coast is one of my favorites. This is a well made stout (imho) I also really like their Pranqster. Two great beers from the same brewery... both are on my regular "buy list". But Old Rasputin was the first one I ever tried from them, and I liked it so much, I've tried every other beer of theirs.