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07-22-2010

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    ABOUT ME

  • Groundskeeper
  • Nathan O.
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  • Bennett Springs
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  • Posted in thread: Decoction vs melanoidin malt on 01-11-2013 at 12:19 AM
    If tasters struggled to identify how and which beers are different in the most extreme case,
    how would making the beers more similar yield better results? But, if you think your experiment
    would be mo...

  • Posted in thread: The Braumeister electric brewing system. on 12-14-2012 at 04:33 PM
    I lived in an apartment and did all-grain on the stovetop. You just need two pots and a cooler
    mlt (or just a bag if you're doing BIAB). I think Blickmann systems are also needlessly
    overpriced. Brewi...

  • Posted in thread: Brewmasters Warehouse on 11-29-2012 at 10:35 PM
    Ed - I seriously appreciate you taking the time to address some of these issues. That said, I
    have to echo Malfet's experience: In each case, what bugged me was that I didn't even find out
    until a we...

  • Posted in thread: Decoction vs melanoidin malt on 11-04-2012 at 06:14 PM
    The triple-decocted beer was described as less malty than the melanoidin malt beer. So if you
    want malty, don't expect a decoction to automatically give you that profile. There was
    definitely a very s...

  • Posted in thread: Grapefruit Stiegl Radler Recipe on 11-04-2012 at 05:44 PM
    Well, I don't recommend fermenting 100% grapefruit juice. I think it's too acidic for the yeast
    to work happily. With staggered nutrient additions, it still threw a lot of sulfur. It's
    dissipated a bi...

  • Posted in thread: Decoction vs melanoidin malt on 11-03-2012 at 09:50 PM
    Very interesting and well done. You probably should have done the comparision with single
    dedoction, or at most a double decoction. Most German Breweries have moved in this direction
    due to better qua...

  • Posted in thread: Sour wort berliner project: advice needed on 10-19-2012 at 06:43 PM
    I only use wild Lacto bugs. Not sure what mix I'm getting exactly, or how many strains. I keep
    one bucket full of pale soured wort and one bucket full of dark soured wort, and I blend those
    to taste. ...

  • Posted in thread: Sour wort berliner project: advice needed on 10-19-2012 at 03:08 PM
    I've never had a problem with lacto infecting my fermenters or bottling bucket. It can't
    survive 4% ABV or 20 IBUs or eat dextrins, so even if some does carry into the next batch, it
    doesn't pose near...

  • Posted in thread: Replicating methode champenoise in keg on 10-13-2012 at 11:17 PM
    I don't think what you're talking about is possible. This is basically the method I use:
    don't know how you'd apply that to a keg.

  • Posted in thread: 300 IBUs on 09-23-2012 at 10:07 PM
    Can I make up my own IBU equation, and then claim my beers have 1000 IBUs?

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To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!" My blogsite: http://nateobrew.blogspot.com/
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