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Bearto
- Pasadena
- Brewing,Orchids,Pottery,Mountain Biking,Hiking/Climbing,Travel,Cooking
- Engineer
- Rob
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There is a time and place for everything and its called college...my first batch was brewed in Ann Arbor Michigan. All extract.
In those days it was just something I tried. I actually started fermenting years earlier as a sparkling wine maker, passed down for three generations. When I moved out to California in 2004, I had trouble finding unripe, acidic grapes so I picked brewing back up. I wanted to clone Chimay Grand Reserve and my brew pal wanted to replicate Murphy's in a can. We both finally nailed it, but in the process drank so much "almost there" batches we cant stand the spices or the burned flavors anymore. A warning to all of you, but also a reassurance that your palate changes and you find yourself intrigued by increasingly complex and also subtle flavors and style that had never interested you in the past - from light pilsner (what I used to refer to as "piss beer" is actually quite refreshing) to funky wild blends. I focus most of my attention of the fermentation and y - Duvel Batch 4
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Duvel Clone batch 3
Orval Clone batch 6
Wild Belgian yeast blend - Oak Dowel -
Chimay Grand Reserve clone aged since 11/2007
Duvel Clone Batch 2
Orval Batch 5
Stout batch 4 -
Stout Batch 5 on nitro
"Mutt" Black and Tan
Orval Batch 5
Pale fermented on Scottish yeast - Male
- Married
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Posted in thread: Duvel Clone on 07-08-2009 at 08:01 AM
Hmm, all I've ever heard / experienced is that basically all quality extract yields the exact
same amount of fermentables per gallon, in about 44 OG points per pound in one gallon of water.
I've never...Posted in thread: "continuously" fermenting Brett beer? on 06-24-2009 at 07:55 AM
I do something similar with carboys and my conical. I have different blends of Sacc and Brett
strains that I use continuously. When I brew, I bottle, and pour the fresh beer on top of the
old secondar...Posted in thread: Wine soaked Oak on 06-24-2009 at 07:30 AM
MY first thought is keep it clean and minimize the wine getting into your brew. My second
thought is that you are not going to get much "oak" flavor from used chips...Good luck.Posted in thread: Any commercial suggestions for a noob? on 06-24-2009 at 07:20 AM
I recommend Orval. Its a trappist with wild Brettanomyces yeast. Basically a very bitter pale
ale with incredible yeast flavor.Big fan of the Lindemans Cuvee Rene and glad to see it getting
such good ...Posted in thread: Help choosing first wort chiller. on 06-24-2009 at 07:05 AM
I agree that a DIY 50 foot coil with messy bends is better than a pretty ready made 25 foot.
The cooling capacity is significant. Its simple surface area for heat transfer.I have used both
25 and 50 f...
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