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61
HIGHLY suggest 2 ppl to pull this off.  One runoff of turbid liquid needs to be baby sat at 176 * F for
and extended time.....difficult to do If you are brewing the rest of the steps concurrently.

62
Just got a 1yr. beer in the carboy.  It is an ambic....(american lambic) ECY bug farm, best malz pilz,
wheat berries  and a bit of brewers sugar to up the gravity from the turbid (inefficient) mash, a touch of
lactose for the bugs  later on in the fermentation, 3.75 oz of aged hops.....O.G. 1.050
Was a beast to brew but we will see in a year or so what this day produced. Put it in a glass carboy
so I could see the evolution of the beer thru it's microbial steps. 8)

63
Yeast and Fermentation / Re: Show us your pellicle
« on: July 02, 2014, 10:39:54 AM »
ECY Bug Farm Starter just getting ready to make a lambic


64
All Grain Brewing / Re: Conditioning Unmalted Wheat Berries
« on: June 29, 2014, 06:30:00 PM »
Ok, I am going to try to revisit the lambic side of things again I got some bug farm ECY in starter now.

I am going to do several pounds of hard wheat berries in my coffee grinder and see where that takes
this process to....will get back to you about the results.  This is for a turbid mash forthcoming and a
stab in the dark at an AMbic  ::) bier.  (thats American Lambic F.Y.I.)  5 lbs pils and 3 lbs of wheat.

Fingers crossed

65
Commercial Beer Reviews / Black Tooth Brewery Saddlebronc Brown Ale
« on: June 04, 2014, 10:59:44 AM »
Well here is one from the home team.  They did a really good job on this beer.
I understand it is going to be packaged in some cans and distributed  thusly soon.
At present only available in a few locations locally but I am sure if word gets out
it will be a hit. 

Big chocolate malt comes thru and keeps coming through for a long time after.
Real clean taste I think It is prolly the good water they have up there.
Mouth feel is full and slightly slick...

Brewery is in Sheridan Wyoming and if you travel through you should stop and
quaff one of these goodies......

They have other styles and I have not yet tried them.

66
The Pub / Re: Sake anyone?
« on: May 26, 2014, 08:53:29 PM »
I really love the aroma of the aspergillus as it consumes the rice's starches. But concur with
the consensus of the PITA it is to make all the timed stirring and additions etc....my attempt
was a success. I always wondered who in the who contrived this crazy process.

I wanted to try to make the red sake but fell short on a supply of the innoculum the koji.
Recommend this site for navigation thru the sake making journey..
http://www.taylor-madeak.org/index.php/2009/03/31/akaisake-the-red-sake

67
My vacuum food saver has a canning jar attachment. I PACK quart jars full of One single variety
of hop, apply the lid/vacuum seal put on the screw ring and store in the freezer. Light is not an
issue in the dark interior of the freezer.  When time to brew, I open a jar, remove the
amount of hops needed, and then re-vacuum the  same jar....back in to cold storage it goes.

I think someone on this forum enlightened me about this method and it works well.

68
Wood/Casks / Re: whiskey barrel drying out
« on: May 22, 2014, 09:37:56 PM »
Get some bees wax and melt it all along the seams and joints....then wrap with plastic....

69
Commercial Beer Reviews / Re: My last negra modello
« on: May 12, 2014, 11:34:20 AM »
I am saddened to hear this.  I will perhaps find a bottle to sample soon.... :-\

70
Commercial Beer Reviews / Re: Bigfoot 2014
« on: May 12, 2014, 11:30:06 AM »
I have a 4 yr vertical tasting stored in the cellar.....hmmmm....one of these days
I better get to sampling....gave up adding more to the collection.

71
Wood/Casks / Re: Bourbon Barrel Aging
« on: May 12, 2014, 10:19:21 AM »
Taste buds and olfactory nerves are closely intertwined.  Ever Smell a burning sulfur stick?
I have....cant fathom that flavor zone being imparted to the beverage...Also I believe that
the bugs actually inhabit the inner portions of the wood.  Smoke from sulfur would only
scratch the surface.

Better method of attack would perhaps be HOT boiling water IMO.  Even better may be
ETOH on the bbl interior.

72
The Pub / Re: Tangents
« on: May 09, 2014, 09:50:04 PM »
Nice is in France, but there are no Chick-fil-a's there.

Sent from my XT1030 using Tapatalk
Who cares where its sent from?

73
The Pub / Re: Tangents
« on: May 06, 2014, 06:36:15 AM »
Did BFE see this thread?  I wanted to go scuba diving but have to rebuild my yacht on
a shoe string budget. Do you need carpentry skills for that?  :o

74
The Pub / Re: A hint of the Good Stuff
« on: May 02, 2014, 08:19:34 AM »
Yeah that would be Jade.  Scarce & hard to find color.

75
The Pub / A hint of the Good Stuff
« on: May 01, 2014, 10:44:51 AM »
This may have been the last piece of this material left in the wild....

Wish I had found the piece that this busted off from

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