Recent content by Natethebrewer

It did happen, and it worked! I used it in weights similar to any other unmalted wheat. The only downfall, the tiny granules turn mash in to paste, and make the sparge a bear. But the beer was tasty!

I may. Be digging up some old info here. With my willamette plant coming up I am already looking forward to harvest. I wanted to know if I can dry the hops over a cold smoke? To perhaps alter their character.

I've always just sprinkled the yeast on top, some make a starter, but I find it's unnecessary. Then again I've already aerated at that point. Either way I wouldn't worry.

If it started fermenting I wouldn't worry too much about under-pitching. Somebody once told me that in theory you only need 1 active yeast cell to inoculate a wort. Some would also say you may stress out the yeast you have which could produce some flavors you hadn't intended. I would check the...

I should amend my previous statement in light of the word "benefit" being subjective. I would think helping others to better their beer is a benefit, as the entire community is raised up. I do have to agree if I wanted "free" beer I could find better/different ways. Shoreman I like your view on...

The style guidelines do seem like the hard part on the onset. And no, I haven't taken any of the tests yet. I'm in the midst of studying for them. Just curious as to how people who have been certified through this program feel about it afterwards, was it worth it? and if so why? I'm actually a...

So I have developed a recent and serious interest in taking and passing the BJCP exams. But what I haven't seen much written about, is what happens after the test? You test, pass, and....? Anybody here pass the exams? And have any thoughts? What does passing this enable you to do? Was it worth...

I've never made maple beer, but I suppose you could try to prime with it. Or if you keg (something else I don't do) you could toss some campden tabs at it to kill the yeast, add maple syrup, then keg and force carbonate. Either of those might work. Also are you using grade B? it has more maple...

Hey frank sounds like things are off to a good start. Let me offer this much in advice. 1. I never start a Wyeast pack day(s) before. I usuall smack mine before mashing (or steeping the grains in your case). I haven't read their directions lately, but maybe they're suggesting a starter...

I like the idea of ready made potions that KoolAidKid suggests, I can add that to the list of projects for the fall. I made aftershave that way once (whiskey, cinnamon, orange zest and a piece of cedar). I had no plan to dump though. I've established a solera of sorts that has a portion of each...

So I settled on not fruiting the beer, seemed like I would be adding more of what I don't like about the beer already. instead I added the zest from half a lemon, 1 tbs grated ginger and 1/8 tsp vanilla. We'll see where that leads

So I settled on not fruiting the beer, seemed like I would be adding more of what I don't like about the beer already. instead I added the zest from half a lemon, 1 tbs grated ginger and 1/8 tsp vanilla. We'll see where that leads

I don't even think i'll try to calculate abv. And as far as the infection, this beer already had problems, I had nothing to loose, and a slight souring/ oxidation probably got my solera off to a good start

You're right I probably did post to the wrong area. with that porter I ended up heating it to 180 and holding it there to kill off anything. It already had a sour tang to it but wasn't undrinkable. i've since added a black IPA, ESB, hefe, cream ale, wheat dopplebock, and a black beer akin to a...

You're right I probably did post to the wrong area. with that porter I ended up heating it to 180 and holding it there to kill off anything. It already had a sour tang to it but wasn't undrinkable. i've since added a black IPA, ESB, hefe, cream ale, wheat dopplebock, and a black beer akin to a...