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Topics - brewmasternpb

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General Homebrew Discussion / Cherry experiment
« on: July 14, 2010, 02:50:45 PM »
Hey BA'ers!  I'm doing an experimental procedure, and I thought I'd seek some critique.
A friend of mine has some great tasting cherries, I put about 2.5# in a Belgian wheat beer.  The smell coming from it is very appetizing.  Anyway, he brought me many more cherries today and I want to make a Cherry "pseudo wine".  I say Pseudo wine because I want to use some Belgian Ale yeast I have.  So here's what I'm going to do:
1) Mash cherries up with some blunt kitchen instrument (potato masher?)
2) Drain cherries utilizing sanitized strainer and/or nylon mesh bag.
3) Heat juice to "almost" boiling, so as to sanitize (I'm really not concerned if I get some beasties, I would appreciate a little sourness).
4)  Cool down in a cold water bath.
5)  Add to a 3 gallon carboy, add yeast.
6) ferment for about 3-4 weeks, and bottle (aging time will depend on my O.G.).

Any thoughts?

General Homebrew Discussion / 2011 NHC location?
« on: June 22, 2010, 08:41:55 PM »
Sorry, I was out of town all last week... Was the 2011 NHC location announced at this years NHC?

Ingredients / Apples in Beer
« on: June 13, 2010, 10:26:59 AM »
I have an apple tree in my backyard and I'd like to use those apples in a beer.  I don't have a cider press, so I would like to add the apples to the secondary... using the apples for flavoring, not as a primary sugar source.  I thought about peeling them, coring and chopping them up, and then freezing them.  I would thaw them out before adding them to the secondary.  I've read that freezing fruit causes the cells to burst, thereby releasing more flavor.  I have to main questions:
1) Will freezing the fruit effectively sanitize it? Or will bacteria and wild yeasts survive the freezing process?
2) I know peeling fruit is necessary if you boil the fruit, but would it be necessary for what I'm doing?  (I don't want to peel apples if I don't have to)

The beer I'm going to  add the apples to will be the second runnings of a belgian strong golden ale (around 1.094).  I'm not trying to re-create the Unibroue "Ephemere", but it's the same idea, especially since I'm using the Unibroue yeast.
Thanks for any feedback!

Homebrew Competitions / Old West regional scorecards
« on: May 09, 2010, 10:07:02 AM »
Has anyone who submitted NHC entries to the Old West Region recieved their score cards yet?  Just curious, as I hadn't got mine yet.

General Homebrew Discussion / Can I still grow hops?
« on: April 09, 2010, 01:53:09 PM »
Hey brew-peeps,
     I'm planning on planting some hop rhizomes, but I have to ask about the dog thing.  I know that there have been a few cases of dogs eating spent hops and dying of malignant hypothermia.  If there's a chance of that happening with my dog, I won't grow them.  Does anyone have any info on whether or not dog owners can safely grow hops?  Unfortunately, the only places around my house that could support hops, are places that the dog goes.

Ingredients / 2-row malt
« on: March 03, 2010, 09:33:20 PM »
Hi everyone, I am looking at buying grain in 55# bag form.  Upon looking, it seems like Rahr 2-row is significantly cheaper than other base malts.  Can anyone tell me if my beer will suffer if I buy the Rahr 2-row?  I really don't know the difference between different 2-row pale malts.  For instance, what is the difference between Rahr 2-row and Marris Otter?

Yeast and Fermentation / WYeast 3538-PC Leuven Pale Ale
« on: February 23, 2010, 09:48:23 PM »
I know I'm a dork, but one of my favorite things about getting a new Zymurgy is finding the Wyeast PC ad and checking out the new (sometimes) PC strains.  I've never heard of Leuven Pale Ale, I'm assuming it's for a belgian pale ale, does anyone know anything about it?

Ingredients / Smoking Malt
« on: February 03, 2010, 07:54:31 PM »
Hellow fellow AHA-ers!  I'm trying to smoke my own malt with cherry wood (a-la Briess Cherrywood Malt).  I've done a little research, but could use your input.  I have a smoker, and I'm going to put my malt in a grill basket, lined with tin foil (with holes poked all around).  I read an old Zymurgy with a graph on roasting grains.  I believe that I can smoke my grains for 15 minutes at 275 degrees without losing much enzymatic power and/or gaining color.  Will this be enough time to get a good smokey flavor?  (I want to smoke 40% of the grain for my smoked porter).  Also, will it be too much time in the smoker?  Thanks for your input.

Beer Travel / L.A. Area breweries
« on: January 07, 2010, 10:08:01 PM »
Hey everybody,
     I'm going to California at the end of February and I'm super stoked about the breweries there.  My triangle will be Redlands-Redondo Beach-Temecula (not necesarily in that order).  The Bruery looks like my top destination so far, but can you guys give me any lesser known spots to go?  Any help would be appreciated!
If you come to CO, I'll help you back!

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