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Topics - wamille

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Beer Recipes / Founders Old Curmudgeon Recipe
« on: August 22, 2012, 10:48:34 AM »
Anyone have an idea about how one might replicate this beer?

If any of you guys/gals might be in Seoul, South Korea on Saturday, September 29th... or know a craft beer lover who will be... make sure to visit our Fall Beer Festival.  Here's the Facebook link:


I'm not much of a wheat beer guy.  However, I'm thinking about making one.  Any ideas as to what wheat yeast strain produces the most banana flavors with minimal cloviness?

Ingredients / Macadamia Nuts
« on: June 18, 2012, 06:38:46 PM »
Has anyone used macadamia nuts in a beer... and if so, any head retention problems?  Also, if used, how did you prep them?  I was thinking of crushing them and toasting them to dry the oils out of the nuts.

All Grain Brewing / mash rake
« on: April 24, 2012, 11:25:00 PM »
just got a replica of a tiki-type paddle.  i was hoping to use it as a mash rake.  it's been stained with some kind of stuff.  is it ok to use as a rake or do i need to sand the stain off?

All Grain Brewing / Mash OG = 1.059... after vigorous boil, OG = 1.067
« on: March 12, 2012, 10:09:18 PM »
Just wondering how there could only be an eight point change in gravity from mash to post boil.  Any thoughts?

Going Pro / Where do breweries buy their ingredients?
« on: February 15, 2012, 03:06:42 AM »
The small brewery owner that I know here in South Korea is looking for another and/or different malt supplier.  He's looking to start making newer styles of beer that require more than just the base 2-row, cara-munich, wheat, and black malt.  Where do breweries get their malts?  He has a limited ability to get diverse malts from his local supplier... who by the way is leary about some of the more esoteric grains... haha... like flaked oatmeal, rye, and acidulated malt.  Anyway, if anyone has any pointers on where I might find him a good malt wholesaler, I'd appreciate it.  Cheers, Bill

Going Pro / Good Assistant Brewer for Possible Overseas Opening
« on: February 05, 2012, 10:03:23 PM »
I wonder how many experienced assistant brewers in the American Craft Beer world would be interested in taking a job in South Korea?  I am only trying to gauge what kind of interest is out there.  I know a brewpub locally that is trying to make real American Craft Beer styles here in South Korea, but I don't think the knowledge base here is adequate.  The Korean brewers here are afraid of hops and creative, innovative ways of making beer.  There are no American brewers here that I know of... and if there were, they'd most likely be coerced into making the same three Euro styles - pilsner, weizen, dunkel.  The brewpub here wants to break the mold and introduce this place to real beer... hopped-IPA's, big stouts, red ales, etc.

People I know out here don't think a good assistant brewer would dare come.  I think someone would be interested in helping develop a new beer culture in a foreign country.  Either way, I speak in no formal way for the brewpub.  I'm just trying to figure out if there's any interest.  If so, I can at least pass the info along to the guys at the brewpub to see if they might have some capital to fund such an endeavor.


Kegging and Bottling / Keg carbonation and temperature
« on: February 02, 2012, 02:46:50 PM »
I've been naturally priming my kegs with a boiled water (about a pint) and 1/3 cup of corn sugar mixture.  I generally hit about 12 psi via this method.  I leave the kegs inside at ambient temperatures (72F'ish) for about a week which seems to work well.  However, after reaching it's 12 psi, I've been taking the kegs to my outdoor porch (around 32F) to crash cool.  However, when I hook up my psi device, it shows the psi level to be around 5.  I'm not expert on carbonation, but do you lose psi at colder temps?

Yeast and Fermentation / Fermentation Temp Too High?
« on: January 24, 2012, 03:18:42 PM »
I brewed an IPA with an OG of 1.071 with an estimated FG of 1.014'ish.  After a week, the gravity was 1.036.  I'm sure it should've been lower because I pitched plenty of yeast and aerated the wort prior to pitching the yeast.  However, I had the beer on my enclosed porch and it was fermenting around 57F.  I figured I'd bring the beer into the house and warm it up to see if I could finish out the fermentation.  It started bubbling much more quickly of course because the ambient temperature is about 72F or so.  I've had the beer in the house for about 36 hours.  Yesterday the temperature strip read 75... I wasn't too worried.  But, I just looked at the temperature strip on the side of the fermenter this morning though... 79F.  As most of the fermentation was completed, should I be concerned about fusel alcohol or ester problems?  I've since placed the fermenter back on my enclosed porch in case it was fermenting too hot.  Thanks for any insights/advice.

Equipment and Software / New Williams 2.5 Gallon mini kegs
« on: January 17, 2012, 11:36:08 PM »
Has anyone heard anything good or bad about these new mini kegs?  I just bought two, but heard they're made in China and might not be usable... something about too much of a lead presence?  Just trying to figure it out. 

All Grain Brewing / Biscuit Flavor/Aroma Like Ballast Point Sculpin IPA
« on: December 26, 2011, 04:06:20 PM »
I love Ballast Point's Sculpin IPA.  How do they get the bready taste/aroma that permeates that beer?  I'd really like to be able to clone that beer and share it with folks where I live in South Korea.

Yeast and Fermentation / Wyeast 1728 Scottish Ale Yeast
« on: December 06, 2011, 07:44:38 PM »
I am fermenting a holiday-type beer with Wyeast 1728 Scottish Ale yeast.  I pitched the yeast on December 4th, so I was waiting until this Sunday to check the gravity.  However, I was expecting to get a huge, thick krausen given I pitched 3 packets since I didn't make a starter.  All were dated 31 October, so there shouldn't be an issue with it viability... I would think.  Has anyone else noticed this yeast doesn't make a bigger layer of krausen?

Just wondering if some of you in the US have any ideas about how the Korea/US Free Trade Agreement might affect the sale of American Craft Beer both in the US and South Korea?  I live in South Korea and hope to see more American Craft Beer flow into the country.  We now have a distributor here (Brewmasters International) that brings in Anderson Valley, Lost Coast, and Rogue beers (five varieties each).  Mr. Sung Lee is the owner of the company and he's been importing these beers since around July.  The costs of the beers are high, but worth it of course.  But the tariff here is 279% on beer and I was wondering if the incremental yearly lowering of the tariff might mean more American Craft Beers start to move out this way.  I would think a lot of craft breweries want to increase market share... and Korea is basically a virgin craft beer market just now starting to take shape.  Maybe the lowering of the tax will help bring about cracking this beer market wide open... I hope at least.

Beer Recipes / Caramel Machiato
« on: November 23, 2011, 04:26:39 AM »
My spouse wants me to try and make a beer that tastes like a Starbucks Caramel Machiato.  Pleasing her tends to make my existence a good bit more tolerable.  That said, any suggestions on how I might make such a beer?  I came up with this, but I don't know what a caramel machiato tastes like:

10 lbs 2-row
5 lbs Munich
2 lbs Crystal 80L
1 lb Honey Malt
1 lb Pale Chocolate
2 lbs Lactose
.5 oz Magnum 60 minutes
Mash Temp 156
3 smack packs Wyeast Scottish Ale Yeast

Any ideas/suggestions are quite welcome.

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