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Join Date:

10-19-2006

Last Activity:

03-05-2009 12:55 PM

    ABOUT ME

  • I don't watch much tv, but when I do, I'll likely land on one of these :

    Alton Brown's cooking sh
  • I started brewing sake in a $30 stainless 2 gallon pot in my dorm room. I grew my own Koji, used Hobson's Mill bread yeast, lemon juice to discourage bacteria, 2.5lbs medium grain steamed rice and a Saran wrap "fermenter seal" in the first .5 gallon batch. Drinkable, but sake is definitely an acquired taste. The cost and complexity of brewing beer overwhelmed me at the time because I was reading about all grain brewing. I keep brewing sake once in a while, and in fact recently consumed with some friends the last 12 oz bottle, which had been aged for a year. Apparently my homebrew sake is pretty good. A friend has already offered to commercialize it. I've experimented with pasturized, unpasturized and sparkling sake and I've bottled it in beer bottles.

    I started brewing beer with a kit from a homebrew shop and my trusty 2 gallon stainless pot.

    I now use the 2 gallon and a 5.5 gallon pot for anything from partial mash to all-grain brewing and I use my kitchen's gas stove.

LATEST ACTIVITY

  • Posted in thread: What is the Minimum Equipment for AG Brewing? on 07-18-2007 at 06:44 AM
    (This was posted in another thread, with some mods to this version)I've been brewing all grain
    for a year. I think a significant amount of grain and appropriate, quality liquid yeast make
    worlds of di...

  • Posted in thread: Minimum pot size for 5 gallon AG batch? on 07-18-2007 at 06:35 AM
    Cheers!I've been obsessed with induction cooking hobs since I used them in Europe while
    visiting an X-girlfriend (man was I proud when that girl brought a gueze to a party and then
    started explaining ...

  • Posted in thread: It's a hot one on 07-18-2007 at 06:23 AM
    My philosophy is "don't fight nature", so I found some yeast that allow me to brew when it's
    crazy hot. I spent summer a year ago living in the attic of a big house. It was regularly hot
    enough to cau...

  • Posted in thread: Minimum pot size for 5 gallon AG batch? on 07-18-2007 at 06:06 AM
    I've been brewing all grain for a year. I think a significant amount of grain and appropriate,
    quality liquid yeast make worlds of difference in the outcome. You don't need anything too
    fancy. I brewe...

  • Posted in thread: Man, I love Apfelwein on 03-02-2007 at 07:32 PM
    Since I haven't posted anything in ... well a while ... I'm the guy that fermented the cider on
    the Nottingham ale yeast cake from a pumpkin (squash) beer. At first taste, I thought my cider
    smelled n...

  • Posted in thread: Man, I love Apfelwein on 01-12-2007 at 05:49 AM
    I finally bottled/mason jar-ed mine. I put 5 liters of non-carbonated brew into mason jars,
    since I was lacking a sufficient number of bottle caps to bottle everythnig.I had done the
    following :* 3 ga...

  • Posted in thread: Man, I love Apfelwein on 12-18-2006 at 10:32 PM
    I was wondering if I should rack to a secondary, considering my recipe/situation/etc. I've
    never done that, but at the moment I have insufficient bottle caps, and I'm worried about
    autolysis.quick rev...

  • Posted in thread: Man, I love Apfelwein on 12-13-2006 at 01:41 PM
    I opted to pitch onto a yeast cake because I had read over and over that apple cider doesn't
    have proper amounts of lipids and minerals and other nutrients nessesary for yeast reproduction
    and I wante...

  • Posted in thread: Man, I love Apfelwein on 12-13-2006 at 01:13 PM
    Numerous sites that I have read suggest that "real" cider should ferment for months and age for
    longer, so some people believe it's a good idea to age it for a long time. One site
    specifically said th...

  • Posted in thread: Man, I love Apfelwein on 12-13-2006 at 01:07 PM
    A friend of mine solicited my advice and equipment after she found a few gallons of delicious,
    unpreserved apple cider.I haven't had time to read the whole forum, so hopefully I'm not
    repeating too mu...

FORUM SIGNATURE
In the cellar/fridge : Pomegrande Ale The Trouble with Trippels Hard Cider SaazSquash Saisson Spiced Strong Ale "D9" Fermenting : Son of Saisson
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