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Topics - ndcube

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16
The Pub / Open Bourbon Shelf Life
« on: February 26, 2010, 03:47:43 PM »
For those bourbon drinkers... Does bourbon oxidize like beer?  How long is an open bottle good for?

I've searched some bourbon forums and got some varying answers that basically amounted to months as long as it's not near empty.

What are your experiences?

17
All Grain Brewing / First Decoction Results
« on: February 22, 2010, 02:17:37 PM »
Got my first decoction done yesterday.  Vienna Lager.

I infused to 133F rested for 10 minutes and did my decoction which was kind of sloppy until I got used to skimming thick mash out.  Lost about 8 degrees in the process.  I added it back in (along with .5 gals boiling water) and I was off by 8 degrees.  Imagine that.

I took a guess and eyeballed another 1.5 gals, got it boiling and added it back to hit 152.5.  Pretty good.

Other than a 20 min rest at 144 things went well.  Got a nice light amber color from the decoctions and and extra 5% efficiency.

18
General Homebrew Discussion / Grain Order Smell Like Smoke!
« on: February 18, 2010, 04:10:24 PM »
Grrr....  Just got my grain order from North Country.  Haven't opened it yet to take inventory but the box and packing slips are saturated in cigarette smoke.  Hopefully it didn't soke into the grain.  My guess is the fedex guy.

19
All Grain Brewing / Decoction & High Water:Grain Ratio
« on: February 17, 2010, 01:24:34 PM »
I've been reading about decoctions but I'm a little confused at what to try as my water:grain ratio is 2+ for a 1.50 beer.

I assume that when I use Beersmith it calculates the pull volume at the same ratio as my mash but from what I've read you should pull it so the mash is closer to 1.2.

I've tried other formulas and get results in the same ballpark.

Maybe I'm thinking too much into it and the thicker mash weighs about the same as the thinner mash?

20
Ingredients / Caravienne
« on: February 17, 2010, 07:42:29 AM »
Who has used this malt?  In what style?

21
All Grain Brewing / Dark Beer Decoction ?
« on: February 12, 2010, 09:32:09 AM »
Should roasted / black malts be part of a decoction boil or added to the mash after the step up?  Or does it depend on the style?

22
General Homebrew Discussion / Gonna Get Some Vienna Malt
« on: February 09, 2010, 05:26:43 AM »
I think it's about time I add a sack of this to my inventory.

Better get some more Best Pils too, I'm loving that malt.

23
General Homebrew Discussion / Baltic Porter - Guideline ?
« on: February 08, 2010, 07:10:12 AM »
The style guidelines say:

"Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality."

Where do these flavors come from?  Are there lager yeasts that have that kind of profile?

24
General Homebrew Discussion / First Hopsdirect Purchase.
« on: January 28, 2010, 05:34:00 AM »
Bought my first 1lb (20oz) bag of leaf hops (U.S. Tett).  Brought a tear to my eye when I saw the bag.

There were more leaves than I was used to seeing though.

25
General Homebrew Discussion / Mix-Stir and Head Retention
« on: January 23, 2010, 03:32:50 PM »
Just made my first lager.

I decided to aerate after cooling to pitching temp by whipping the crap out of it.  Foam out the sides of the bucket.  The kind of foam I would like to see in my glass.  I couldn't even make it collapse by stirring it into the wort.

Does that form of aeration waste valuable head forming compounds?

26
General Homebrew Discussion / Scottish 60 = Good.
« on: January 23, 2010, 02:27:26 PM »
Scottish 60 + a splash of bourbon = Great

Got kind of bored with the < 3% ABV Scottish 60 I made.  A splash of bourbon adds a good deal of flavor.  I don't think I got enough caramelization when I made it.

27
Yeast and Fermentation / Mr Malty Yeast Calc - Slurry Thickness ?
« on: January 22, 2010, 03:14:39 PM »
I usually have my slurry chilled in a mason jar for a few days before reuse such that there is a cup or less of compact yeast and the rest is wort / pre-boiled water.

I decant all the liquid on top and add fresh wort to mix up the thick yeast cake.

When using the online calc should the slider bar for yeast thickness be set all the way to 4.5 in my case?  I know it's pretty subjective since I don't have a way for counting yeast but what do you guys do?

28
Ingredients / Taste of Munich
« on: January 17, 2010, 11:04:53 AM »
I tasted the hydro sample of an Alt I bottled today.  This is the first time I've used Munich (and Spalter for that matter).

4lbs Munich
3lbs Pils
2lbs Dark Munich
1lbs Caramunich

1oz Perle at 60min
1oz Perle at 45min
1oz Spalter 1min

WY1007 fermented in mid-upper 50's.

My question: Does Munich malt have a certain spiciness too it?  Perhaps its coming from the Spalter but it seems like the flavor could be coming from the malt.  There wasn't really any hop aroma.  I'll have to make a Pils with Spalter to get a sense of it.

29
Yeast and Fermentation / Help me finish off my Kolsch
« on: January 17, 2010, 10:53:47 AM »
Starting OG 1.049.  Wyeast Kolsch yeast.

Pitched at 52F and fermented the same for 5 days.
Fermenting at 55F for the last couple of days.
SG is now 1.017 and there is still a quarter inch of Krausen.

I tasted the hydro sample and I couldn't find diacetly but it may be to sweet for me to tell.
Should I let it go in the mid 50's or warm it up into the 60's?

Also, should I let it completely finish before cold conditioning or leave a couple points before dropping the temp?

Thanks,

30
General Homebrew Discussion / Chunky DT
« on: January 16, 2010, 11:34:09 AM »
Opened up a bottle of DT.  Poured the first glass, moved over to fill the rest and HUGE chunks of what I assume is yeast started pouring out.  Ugh.  There had to have been like a 1/2 inch cake in there. This may have been a good one for a yeast starter.

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