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General Homebrew Discussion / Please post tips that help a brewer attain....
« on: September 01, 2010, 03:14:04 AM »
Crispness of beer on the palate  (besides carbonation).... ::)....well?

Yeast and Fermentation / WY 3711 ROCKS!
« on: August 13, 2010, 04:26:47 PM »
Follow this fermentation a great powerhouse yeast!

Commercial Beer Reviews / Sam Adams Octoberfest
« on: August 07, 2010, 05:09:14 AM »


already on the shelves, and I wish I had left the case I bought to try with the rest of em

I was reading in the past postings and wanted to discuss this issue a little more.
I found this post;topic=343.0;num_replies=11
and got the over 120 day notice so hence the new topic.

If you decide to try to add more  nutrients to the fermentation as the activity of the yeast appears to decline,

How much additional nutrient should you add? (5 gallon Batch)

How should you add it?  Gently stir it in?
Will you see large outgassing? What is the oxygenation risk?

Will it contribute any weird flavors?

I have done this with a Mead and got really fantastic results (thanks Hightest)
I recall that you take a gravity reading and find a half way point...then you make a supplimental nutrient addition.

I have a big Saison at 1.078 and using WY 3711 it seems to be fermenting nicely. Today makes one week since pitching.
It is declining in activity however it still is bubbling forcefully.  I would like to help this yeast finish the job and get a good dry
Saison.  I am using Wyeast yeast nutrients.

Input from someone's experiences greatly appreciated.


I have  wanted to taste this for a long time is NOT available here now or for the forseeable future.

Assistance please..... ::)

Commercial Beer Reviews / Avery Black Tot
« on: July 31, 2010, 09:47:09 PM »
Barrel-Aged Imperial Oatmeal Stout.  10.085 ABV a big beer with a big flavor punch!
All the smooth full mouth feel you would expect from an oatmeal stout.
Nice stout roasty aroma.
Then a bit of the big alcohol sensations occur followed by the rum  and then a bit
of the Oak but not much.  The rum barrel lends nicely to the stout roastiness.

No. 3 in their barrel aged series and I would love another but I have no more and
Avery is a couple hundred miles away....

Recommend this If you like Stout, Rum and big beers.

All Grain Brewing / Yesterday's brew morning b4 werk
« on: July 30, 2010, 06:28:14 PM »
Went so nice!  Kind of had a slow runoff but ended good.

I am putting this on the record so I can have a digital track of this beer.

I put 10# of pilsner
1# of jaggery
3 handfuls of pale choc
2 handfuls of carafoam
1 handful of wheat malt
1# of vienna

Some amarillo (1oz.)  Some Tetnang (.5 oz)
2-3 tbl spoons of large juniper berries (been in the freezer for 2 months just waiting)
some wyeast nutrient and whirlyfloc and added lots of oxygen to
the end wert that rang in at 1.078 O.G.

fermentation has launched using 3711 saison yeast even tho
it is prolly a bit dark for the style...what the is farmhouse ale.

I just had some odds and ends I needed to utilize.

sorry no hydro pix this time...I was under the gun to get er done...

Edit: Starter was 1 quart with about 3/4 " sediment in the bottom of the jar when crash cooled

Commercial Beer Reviews / Bitter Root Porter
« on: July 13, 2010, 04:54:49 AM »
A really drinkable beer that I will purchase when I can find it.
Brewed in Hamilton Montana...they did a great job on this beer.

All Grain Brewing / Its Fun hitting the numbers
« on: July 11, 2010, 11:35:41 AM »
My weekend brew session came together nicely and I really enjoy seeing that happen

All the materials, all the math, all the ingredients.... :P

American Farmhouse Ale!

I just wanted to share with anyone that might want to op in for some

I got my email notification that the limited opportunity time frame to order has begun for this years crop.

Kind of smells sulfury and has been in secondary for a couple months now....
Taste is good and bright roasty with hints of coffee. I suspect it is the Nottingham
yeast. The aroma was worse and stronger before I chilled the keg....
Can you describe the aroma of nottingham yeast when used in a stout?

Yeast and Fermentation / My V8 Splash Mango Peach fermented
« on: June 05, 2010, 03:54:24 AM »
IN THE FRIDGE, It carbed up all by itself smells a bit sulfury, but tastes really NICE....

I wonder if this is a yeast...and if it is, it may be a lager because it has been in the
fridge a long time.  I cracked the lid on it and sssssssssst.... bubbly neat flavored stuff.

How to proceed??, I suppose I could innoculate a bit of sanitized wert...from DME and see
what gives....totally spontaneous stuff here.  ;D

What Would You Do??

Ingredients / Red Beets
« on: May 29, 2010, 04:52:18 AM »
I think this may wind up being a color enhanser for an upcoming brew....

What a lovely pyrope color to add to a beverage and the starch in them should
be as good as any pumpkin or yam...or packing peanut.

Anyone ever try em?

I have made wine with them.

The Pub / I want the ole '50's '60's CARS back!!
« on: May 28, 2010, 04:45:04 AM »
I loved the prices! I loved the lines! I loved the fact that I could actually FIX them if they broke!
I think they were even made in this country putting actual Americans to work!
I love the fact that the insurance companies did not dictate design! (and thereby price)
I love that they were made of METAL and some wood!

I know....dream on.... :'(

The Pub / Another bacon thing for Weaze
« on: May 22, 2010, 05:12:40 AM »

Found this on the www....let me know how you like it...

For those of you who are a little more adventurous, here is a recipe to make bacon-infused bourbon. It's amazingly tasty.

What you'll need:
A 750 ml bottle of good bourbon
About a 1/4 lb of smokey uncooked bacon

First, cook 3-4 strips of bacon. Retain an ounce of the rendered fat, letting it cool but not solidify. Pour the fat and bourbon into a glass jar and let sit for 24 hours at room temperature.

Next, put it in the freezer over night. The fat will congeal for easy removal. Finish by straining the rest through a coffee filter.

This can be enjoyed neat, or in a number of recipes. Try the one below.

Breakfast Manhattan
2 oz bacon bourbon
1/4 oz maple syrup
2 dashes Angostura bitters

Stir with ice and pour into an ice-filled rocks glass. Garnish with a twist of orange. Enjoy!

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