Recent content by oregoncurtis

Ha ha yup. Go Beavers!

Interesting I also had a senior project related to brewing in which we built a malter. What was the budget on your project?

I wasn't sure where to post this, but thought you homebrewers might be interested. It's my senior project at OSU: http://osuminimalter.weebly.com A single vessel malter for 150-350 lb batches (enough malt for the pilot brewery to brew a bath of beer here at OSU).

I've gotten 69% attenuation on a 1.039 OG bitter. I haven't bottled yet but the samples from the hydro readings were decent. Not too sweet. Well see what it's like after carbonation.

I used some oak chips in a blackberry wine and they sunk pretty quickly. I used 7g of medium toast American oak in 1 gal of blackberry wine and it was pretty potent so I'm not sure 4 oz would be a good idea. I'd hold off a little as you could always add more in the future.

Yeah it has 30+ IBU's so maybe lacto won't take, but something sure has! I have tasted it and it's getting more of a funk rather than much sourness. I'm not really putting much money into it so I'll just let it go. As for the yeast I'm going to add some windsor that I used for the bitter to try...

I just brewed a 1.039 Ordinary Bitter. I used the left over wort that wouldn't fit into the carboy to throw some unmashed 2 row and maris otter on and let go in a 1 gal. carboy. It's about a half gallon and I'm thinking of adding left over from my next batch plus some blueberries to try and get...

If the blackberries are added after primary fermentation has subsided will the yeast start up again and convert the rest of the sugars to alcohol?

Thanks for the wheat suggestions, but I really want a beer to age, plus my first beer was a wheat beer. I'll probably go with a robust port with the berries assuming I can collect 30+ lbs. this year as I need 20 lbs. for the blackberry wine. I don't really care if the blackberry is upfront and...

Hello everyone. I'm new to brewing, only two batches under my belt, with a mead also currently fermenting. I'm looking for some guidance/opinions of me next brew. Living here in Oregon it's just now starting to get into blackberry season. Anyone who's been to the PNW during august knows it's...

When I bottle the beer should I store the bottles at the highest fermentation temp (72F) or the lowest (60F)? I basically have the basement or the house and the basement is by far more stable, but pretty cold. Will the yeast be able to carbonate within a couple weeks at that temp?

Yooper, No starter. I'm gonna bottle tomorrow most likely assuming the gravity doesn't change. For my next brew I'll try making a starter. Also when everyone uses a smack pack without a starter do they smack in the early morning/ day before brewing? Then pitch in the evening (10+ hours of...

I think I'm having a low attenuation problem (~67%) vs. the 70-76% advertised. Brewed on 5/28/2010 Style: German Weisen (Hefeweizen) Yeast: Wyeast 3638 Bavarian Wheat (3/16/2010) Malt: 6 lbs. Briess DME (weisen) 1st Hop: 14.2g Whole Mt. Hood (4.8%) 2nd Hop: 11.3g Whole Mt. Hood (4.8%)...