Recent Posts

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31
Yeast and Fermentation / Re: Bulk or bottle aging?
« Last post by ynotbrusum on April 27, 2015, 07:31:40 PM »
What about oxygen scavenging caps and waxed bottles?  ;)
32
Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« Last post by ynotbrusum on April 27, 2015, 07:21:27 PM »
Being an MC1R I appreciate the example.  But maybe with age, the mutation becomes not so pronounced (like the gray hair and gray beard I now sport....)  Just kidding about the analogy, but I have gone away from US-05 as my "go to" yeast because whenever I repitched, I got mixed results and a lack of consistency.  So most recently I used the liquid form of the yeast without experiencing the off flavor issue at cooler temps and on repitch.  This could be anecdotal and caused by something in my brewing and fementing process, but I just don't trust US-05 on a repitch or when fermented cold.
33
General Homebrew Discussion / Re: Cloudy lager after kegging
« Last post by AmandaK on April 27, 2015, 05:39:48 PM »
So if you let the beer warm up again, is it still hazy?
34
All Things Food / Re: Growing food - The Garden Thread
« Last post by pete b on April 27, 2015, 05:30:04 PM »
She just placed slices between blocks as is. I think it was for 24 or 36 hours. She put in a baking pan to catch the water. They ended up thin, salty ( but not as salty as you might think), and flexible. You wouldn't exactly mistake them for prosciutto but they were tasty wrapped around cantaloupe and honeydew.

Pictures?

I'm imagining this would be excellent as a garnish on a watermelon daiquiri (not the frozen kind!), among many other things.
no pictures, sorry. I imagine it could be friends with tequila and lime, no?
35
Homebrew Competitions / Re: Double Milk Stout
« Last post by john.flanagin on April 27, 2015, 05:27:07 PM »
OG was 1.095 and it came in at 10.5%. Up front it's similar to breakfast stout by founders but finishes sweet and creamy.
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Homebrewer Bios / Re: Fish Bio
« Last post by mchrispen on April 27, 2015, 05:12:27 PM »
Welcome Fish! and thank you for your service!
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Yeast and Fermentation / Re: Bulk or bottle aging?
« Last post by majorvices on April 27, 2015, 05:10:22 PM »
Either is a valid option. Bottle aging will probably oxidize earlier than bulk aging since the caps are not impervious to oxygen. Kegs and carboys are much more impervious. If you want the oxidation flavors, then bottles are your best bet. If not, bulk aging.
38
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« Last post by mchrispen on April 27, 2015, 05:09:45 PM »
Quote
The ester... you're talking about the fruitiness on the nose? I wonder if that could be from the great western dark munich? If I detect it in the batch thats all best malz, I think I will change the way I cold crash next time. Slow drop rather than immediate. Maybe its being expressed by the yeast from the rapid drop? But I'll know pretty soon if its malt bill.

Jim, that is certainly possible, but I still don't totally trust my nose. It came across as a cut plum, maybe a grilled plum (but no smokiness). If it is the yeast, it's very subtle, but came out as it warmed up a bit, say close to 55F or so. It is something I get quite a bit in my dubbel and like - but attribute it to some Special B and chocolate and the yeast character. There were no other esters I detected. I tend to cold crash pretty hard - never had an issue from the yeast throwing weird esters from that - but others may have different experience.
39
Homebrew Competitions / Re: Double Milk Stout
« Last post by udubdawg on April 27, 2015, 05:03:44 PM »
Need a little more info. "Double" - does it refer just to gravity or did you double the lactose or something?
Check out 13D of the tropical variety and see if it fits. Depends on hops too, and if alcohol is not obtrusive 13B could be best bet.
40
Wood/Casks / Re: Saving a stinky barrel?
« Last post by kramerog on April 27, 2015, 04:38:18 PM »
The oxyclean soak appears to have had some benefit.  I'm going to put water at about 180 F into the barrel.
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