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Messages - morticaixavier

Pages: 1 ... 260 261 [262] 263 264 ... 502
3916
Events / Re: NHC Direct links email
« on: February 26, 2013, 02:22:27 PM »
Okay well, that cleared up suddenly and I was able to register all my entries in short order. now to see if I can pay for them.

3917
Events / Re: NHC Direct links email
« on: February 26, 2013, 02:03:24 PM »
at least we can still get to the forum to b***h about it! Bright side ;D

3918
Events / Re: NHC Direct links email
« on: February 26, 2013, 12:31:30 PM »
Thanks for the links Janis I have no idea why I didn't get it. But it's all good now.

3919
Events / Re: NHC Direct links email
« on: February 26, 2013, 11:32:56 AM »
well,

I renewed my membership and I just got the receipt for that in my email but no info email.

3920
Events / Re: NHC Direct links email
« on: February 26, 2013, 11:26:16 AM »
Thanks Janis,

My email must be being slow. I will keep my eye out for it.

hmmm,

still no go for me.

My membership expires at the end of February, keep meaning to renew. Could this be the problem? your not filtering out NEARLY expired folks are you?

No, I think it's personal!   ;D

figures,

I guess I should have gone and visited her last time I was in Boulder.

Janis,

If I bring you flowers a beer (what was I thinking?) next time I'm in town will you forgive me?

3921
Events / Re: NHC Direct links email
« on: February 26, 2013, 11:21:34 AM »
Thanks Janis,

My email must be being slow. I will keep my eye out for it.

hmmm,

still no go for me.

My membership expires at the end of February, keep meaning to renew. Could this be the problem? your not filtering out NEARLY expired folks are you?

3922
Events / Re: NHC Direct links email
« on: February 26, 2013, 11:20:13 AM »
Thanks Janis,

My email must be being slow. I will keep my eye out for it.

3923
Events / NHC Direct links email
« on: February 26, 2013, 11:05:42 AM »
Hey,

I got an email last week about the NHC entry opening today (Woo Hoo) and it mentioned that we should get an email today with the list of direct links to the various sites. I havn't recieved that yet has anyone else?

Any idea from the AHA crew when we might expect that? is it going to be a 'last minute before opening thing'?


3924
Ingredients / Re: Grain for just color
« on: February 26, 2013, 10:51:22 AM »
I am working on a Nut Brown ale recipe, and would like to adjust the color a little darker/more brown without changing the flavor or gravity.  I seem to recall a grain that is made for this purpose, but my grain cheat sheet doesn't list it.

What do you suggest?

tiny bit of caraffa? added late in the mash or cold steeped with the 'tea' added to the boil? or that caraffa extract stuff cinemar (?)

3925
General Homebrew Discussion / Re: Absolute NEWB with a question
« on: February 26, 2013, 08:52:12 AM »
I remember seeing a video with Dr. Charlie Bamforth brewing a batch with filthy water from a duckpond. Everyone loved the beer and it showed to prove how the process of beer making made the water safe to drink historically.

that was from the little 'river' that flows through the arboretum. It is nasty particularly in summer.

3926
I might do my first lager! maybe. maybe next weekend instead. At least I want to get things lined up and make sure I can get the quart of yeast from the local brewery. and decide on a recipe. There is also the 10 gallons of Ordinary Bitter I have to do something with. Gotta drink more porter and get that keg empty.

3927
Yeast and Fermentation / Re: Lager Woes
« on: February 25, 2013, 12:12:54 PM »
Yes, when I ferment in a bucket I skim the kraeusen. when I ferment in a carboy I let it blow off. Others may have different opinions on this, though.

Is that what you do on all beers?  Do you harvest this stuff, or just dump it down the drain?  I was thinking about that meringue-like kraeusen posted earlier (http://www.homebrewersassociation.org/forum/index.php?topic=14544.0); would you skim all that off?

I think he is more refering to the gunky brown stuff on top which is made up mostly of harsh bitter hop compounds, trub and gross dead yeast. If you were top cropping you would still skim off and discard that portion, letting fresh clean krausen form again for harvest.

3928
Yeast and Fermentation / Re: wlp001 for Scottish 60/ or 70/
« on: February 25, 2013, 09:53:55 AM »
I've only brewed one scottish 60/-. I used the edinbourough yeast and I was amazed at the subtle peaty/earthy/smokey character that yeast added. The rest of the recipe was 98% MO 2% roasted barley so there was some of that smoke from the RB but I think most of it came from the yeast.

So I would be hesitant to use a neutral yeast. I'm sure it would still be good though.

3929
Ingredients / Re: Maris Otter
« on: February 25, 2013, 09:40:54 AM »
One of the 'grandparents" of Maris Otter was named Plumage Archer. How is that for another weird name?
[...]

Mort - there is also a low color MO that is used in the summer ales by some brewers. That one is not toasty, but you can taste a good malty flavor in the beers.

I love old cultivar names. Back when consumers knew the name of the fruit/veg/grain they were buying so it was good marketing to give your variety a catchy name!

Didn't know that about the low color MO. I don't generally use it because, being on the west coast it's just so energy inefficient to buy a product that travels 6000+ miles to my door when I can get something grown in the next county north (even if it is shipped to washington for malting and back). But the times I have I really liked the result. I used it 98% in a scottish 60/- and it was quite nice.

3930
Ingredients / Re: Maris Otter
« on: February 25, 2013, 09:32:42 AM »
Marris Otter is a specific cultivar of two row malting barley owned by... I want to say Warminster Maltings in the UK. it's grown by a bunch of farmers. While standard '2 row' is any of several cultivars of 2 row barley grown all over the world. Marris Otter, Optic, Golden Promise. These are other 'named' varieties from the UK.

Some MO is floor malted which means that instead of being malted in a big temp/humidity controlled drum that constantly turns it and keeps the moisture and temp exactly right, it is malted the 'old fashioned' way, spread out on a floor and moved by hand (or mechanized rake) as it moved through the malting process.

It is also often kilned to a slightly higher color than 'normal 2-row' and is reputed to have a fuller maltier flavour.

The name I can't speak to. I imagine the breeder that came up with the cultivar had a reason for it.

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