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2236
Ingredients / Re: Using real chocolate
« on: June 17, 2010, 09:38:55 PM »
quantity?
ratios?
What sort of beer/style?

my curiosity is piqued :)

It has been quite some time since that beer. it was a chocolate stout and a mighty good one when all was said and done.
I remember I used a wide mouth pint jar and it was about 2/3 full of a THICK slurry. I kept adding small amounts of
everclear to keep it liquified because the nibs kept absorbing the everclear.  That partial pint of slurry was added to 5 gallons of beer.

2237
Ingredients / Re: Corriander...general guidelines
« on: June 17, 2010, 10:58:11 AM »
I don't care for spicing a triple but if I was going to it would be 5g or less.

I got neat/good results putting 5-7 grams of crushed corriander in the Mash.

I have a saison in secondary right that was mash spiced, didn't notice anything during the boil but damn the mash smelled great.
So in a couple weeks I'll see how it worked.

How much did ya use?

2238
Ingredients / Re: Corriander...general guidelines
« on: June 17, 2010, 07:33:54 AM »
I got neat/good results putting 5-7 grams of crushed corriander in the Mash.

2239
Ingredients / Re: What do I do with this cherry extract?
« on: June 17, 2010, 07:29:08 AM »
I just ordered some from NB.  I was planning on making soda pop with it.
A little corn sugar, citric acid, water and CO2....allow time for carbonation....nice over ice this summer.
I also ordered my other favorite extracts, peach, apricot, blueberry....WAY different from pepsi. ;D

Also methinks a cherry stout is prolly a good thing.

2240
Ingredients / Re: Using real chocolate
« on: June 17, 2010, 07:26:48 AM »
I successfully blended Cacao Nibs with everclear and let it sit in cool dark area
for a couple weeks.  Then just added it to secondary with Great results.
Rationale;
The everclear in small quantities would Not alter the final beer much if at all
The alcohol would sanitize any nasties on the nibs
The alcohol would help break down the cocoa butters/oils
The liquid slurry would disperse easily through the secondary

Would I do it that way again???...Yep

2241
Fermented in Feb in a room where ambient was prolly 65 fahrenteit.

Grain Bill,
6 lbs MO two row
 0.1# wheat malt
0.50# Pale Choc
0.18# roast Barley
0.25# Black Patent
0.25# Carafoam
1# flaked maize
2# Brown Cane Sugar
servo Myces
Whirlfloc

2.5 oz tetnang plug for 60 mins

O.G. 1.060

It is a relatively minor flaw and may go away with time.  couple sips and you are past it
The beer is smooth and tastes good.

2242
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?


2243
I think this should be posted in Wood\Cask Child board.
But, I think that your beer looks really good, nice and clear. Lots of folks
would love your sour beverage.  The pellicle is hard to see in those photos.
But like was mentioned, your oak is prolly going to stay funky.

2244
The Pub / Re: I want the ole '50's '60's CARS back!!
« on: June 15, 2010, 10:52:04 AM »
56 Chev is not bad.  I struggle just keeping my current stuff running...
I would be more interested if it were a 41 Ford Willys Coupe...

Thanks for checking tho.

2245
My current and 1st harvest from a Hungarian oak that had red wine (fresh dumped) really
went well with the Hermann Holtrop rochefort recipe....

I then added cherries and anxiously await the result of that....

But I really think that is a good combo...

Q....would this post be better in the Wood/ Cask child board?

2246
Beer Recipes / Re: sour cherry rochefort brett in oak
« on: June 10, 2010, 11:19:30 AM »
Here is that beer in my glass cold...it is backlit and clear, the haze is condensate.
Taste is great. Hope it gets better with the addition of cherries...(currently fermenting away)



Anyone know if the cherries will be consumed by the bugs?

Brew on....Brew on..... 8)

2247
Yeast and Fermentation / My V8 Splash Mango Peach fermented
« on: June 04, 2010, 08:54:24 PM »
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??

2248
The Pub / Re: Spring Time on the Front Range.
« on: June 03, 2010, 05:15:53 PM »
Hey been gone sorry for the reply lag.  Went to Topaz Mountain in Utah collecting mineral specimens.
I actually got some Red Beryl, one of the rarest minerals on the planet....kewl!!! 8)

It did snow, now tho seems good to go on the gardening, in fact, I need to take mine to the next level,
and that is to uncover it from the winter blanket (weed barrier fabric) and get it goin on....

2249
Yeast and Fermentation / Re: Using Corny Keg for Secondary?
« on: May 30, 2010, 07:12:05 AM »

Cornies are great!
Put enough CO2 pressure in to seal the lid.
Yep that is what I do, I will add some more gas after a day or so incase
the beer absorbed most of the gas in the headspace.

2250
Is not bacteria bacteria?

If the hose/buckets are in good shape you should be able to sanitize them regardless if the bugs were introduced on purpose or not.

+1

My flanders project was in a glass carboy for 18 months. It never grew a pellicle UNTIL I bottled the beer,
then each bottle grew a little pellicle. Indicating to me that some oxygen is needed for pellicle formation.
So as was already said, give it plenty of time and you should be rewarded.



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