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Messages - wamille

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46
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.

47
Gonna make something "unique"... a Sweetwater IPA clone with rye and lager yeast - an India Pale Lager (IPL).  I'll dry hop heavily at the end of the ferment and throw a couple ounces of dry hops in a muslin sack into the keg to compensate for the lengthened ferment.  Anyone else ever made an IPL?  What's your experience with it if so?

48
Gonna make something "unique"... a Sweetwater IPA clone with rye and lager yeast - an India Pale Lager (IPL).  I'll dry hop heavily at the end of the ferment and throw a couple ounces of dry hops in a muslin sack into the keg to compensate for the lengthened ferment.  Anyone else ever made an IPL?  What's your experience with it if so.

49
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?

50
Ok... so I wasn't that far off.  It just seems most of my beers achieve relative higher OG's than this one.  Either way, it should drink just fine... just a lower ABV than I was expecting.

51
boiled 8 gallons down to just over 6 gallons... the hops soaked up a good bit too.  i was really expecting a higher o.g..... strange.

52
I boiled the wort (vigorously) for 75 minutes... I lost at least 1 1/2 gallons of water in the boil during that time.  And I waited until the liquid for both was around 70F.  Is 10% boil off average or close to average?  I'm just used to seeing a bigger difference... maybe twice what I got on this brew.  RDWHHB, right?

53
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?

54
A CDA and IWA.  Next week a first... American Barleywine... the week after, another first, a French Saison.

55
Going Pro / Re: Where do breweries buy their ingredients?
« on: February 15, 2012, 06:13:21 AM »
major... thanks for that info.  they are getting hops with a group in hong kong that works through hopunion.  they're mostly looking to get flaked grains for their oatmeal stout.  i told the brewpub's manager to check out the country malt groups web page.  thanks again, bill

56
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

57
Ingredients / Re: trying to get a handle on water chemistry.
« on: February 10, 2012, 06:48:58 PM »
the recipe is a ramped up pale ale from a five gallon recipe.  does one have to hop at a higher ratio when going up from a homebrewed recipe?  what is a proper rate of hops per bbl?

58
Ingredients / Re: trying to get a handle on water chemistry.
« on: February 10, 2012, 06:29:17 PM »
maybe a bit off topic, but how big of an impact does the water have on hop aroma/flavor?  i've witnessed a metric ton of pale ale produced that had 11 lbs of centennial hops added... 60/30/10/0 minutes in the boil with most broken up at 10 and below... that had very little hop aroma/flavor.   could the water chemistry of the water used have this big an impact?  by the way, i don't know the water chemistry of the water used, however, it's drawn from a moutain spring. 

59
Going Pro / Re: Good Assistant Brewer for Possible Overseas Opening
« on: February 07, 2012, 07:18:54 AM »
I've been talking to the manager of the brewpub and he's going to talk to the brewery owner to see where we can go on the matter.  I've been trying to help get American style Craft Beer brewed here, but for some reason my homebrewed recipes don't translate well on the big equipment... that and I have no commercial brewing experience.  They do have Korean brewers that have been trained by local brewmasters (who have been taught in Germany), but they seem to lack any sense of creativity or want to deviate from the pedestrian pilsner, dunkel, and weizen.  Anyway, if they do decide to go the consultant route, I'd need to get some kind of resume or work experience from you guys.  And you'd have to know that the living conditions wouldn't be 5-star... and you might eat some things that are still breathing or smell funny... haha.  Actually, I work on the military base and would be able to sign you onto the base for regular American food.  Either way, it would be an experience.  Again, this is no done deal, but is a work in progress.  Any information you interested guys could provide would at least get us set up to prepare for the possibility of having someone come over as a consultant to help get our $#it straight... haha.  Cheers, Bill

60
Going Pro / Re: Good Assistant Brewer for Possible Overseas Opening
« on: February 06, 2012, 11:00:18 PM »
Another idea they had was to have an experienced brewer come over for a week or two from time to time and help the Korean brewers get up to speed on American Craft Beer and help brew newer styles of beer.  Again, these are just ideas they're kicking around.  The brewery is out in the middle of nowhere by the way... haha.  So, unless you can speak Korean and/or use the subway, this place would be fairly austere.  Seoul is about an hour away.  Seoul is where you'll find the modern amenities.  Anyway, any interested brewers are welcome to continue a dialogue about this.  And Gribble, if you're serious, send me a private message so we can at least talk about the possibilities. Cheers, Bill 

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