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Search: Posts Made By: mutedog
Forum: General Beer Discussion 09-27-2013, 08:25 PM
Replies: 43
Views: 1,754
Posted By mutedog
This is pretty much what I do as well.

This is pretty much what I do as well.
Forum: Lambic & Wild Brewing 03-26-2013, 05:15 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
I'd say wild yeast is yeast that was obtained...

I'd say wild yeast is yeast that was obtained from some non laboratory source.
Forum: Lambic & Wild Brewing 03-01-2013, 06:50 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
During primary fermentation it is going to be...

During primary fermentation it is going to be expelling a lot of gas, you really don't have to worry much about anything getting in against the tide.
Forum: Lambic & Wild Brewing 03-01-2013, 04:43 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
It has a lid it should be fine for a couple weeks...

It has a lid it should be fine for a couple weeks of primary. My wine primary is a 12 gallon large plastic bucket with a non-air tight lid and it works quite well. Just don't open it a lot if you can...
Forum: Lambic & Wild Brewing 11-29-2012, 06:26 PM
Replies: 11
Views: 968
Posted By mutedog
Avoiding mold is pretty easy, just like acetic...

Avoiding mold is pretty easy, just like acetic acid bacteria, mold needs oxygen to grow. Keep oxygen out of the equation and you'll avoid mold as well.
Forum: Lambic & Wild Brewing 11-13-2012, 05:27 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
My first batch with it had a bit of a farm...

My first batch with it had a bit of a farm yard/grassy sort of taste/aroma to it But that hasn't shown up in any subsequent batches with the yeast.
Forum: Lambic & Wild Brewing 11-13-2012, 03:54 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
I just read in The Art of Fermentation that yeast...

I just read in The Art of Fermentation that yeast that makes a thready layer like this is know as Kahm yeast and it's common on the surface water of vegetable ferments like pickles or kraut. I'm not...
Forum: Lambic & Wild Brewing 11-09-2012, 02:37 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
Barooze, I harvested a wild yeast from grapes and...

Barooze, I harvested a wild yeast from grapes and it made a pellicle like yours, I'm fairly sure it's a type of brettanomyces.
Forum: Lambic & Wild Brewing 11-08-2012, 07:27 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
Looks like brett

Looks like brett
Forum: Lambic & Wild Brewing 10-26-2012, 04:51 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
I'm pretty sure that campden tabs/sulfites do...

I'm pretty sure that campden tabs/sulfites do kill bacteria.
Forum: Lambic & Wild Brewing 10-17-2012, 09:53 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
How does it smell? It looks safe enough to at...

How does it smell? It looks safe enough to at least try a sip to see how it is.
Forum: Lambic & Wild Brewing 10-17-2012, 08:35 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
According to wikipedia it will ferment sugars to...

According to wikipedia it will ferment sugars to acid and gas, it didn't state what kind of acid or gas, but it doesn't really matter because neither of those things is alcohol.
Forum: Lambic & Wild Brewing 10-16-2012, 03:40 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
I'm not sure how well candida ferments...

I'm not sure how well candida ferments...
Forum: Lambic & Wild Brewing 10-15-2012, 10:29 PM
Replies: 1,423
Views: 309,858
Posted By mutedog
First pic is what this wild yeast (harvested from...

First pic is what this wild yeast (harvested from wine grapes) did when I left some of it sitting in a pint glass open to the air for a few weeks.
2nd and 3rd are pics of the pellicle that's just...
Forum: Recipes/Ingredients 05-02-2012, 08:17 PM
Replies: 332
Views: 55,963
Posted By mutedog
Sounds Awesome! If it curdles just filter...

Sounds Awesome!

If it curdles just filter out the curds and bottle it, then eat the cheese you made.
Forum: Recipes/Ingredients 04-10-2012, 02:40 PM
Replies: 5
Views: 614
Posted By mutedog
I pressed the rhubarb as planned and left the...

I pressed the rhubarb as planned and left the beer in the primary, it had fermented fairly quickly and a lot further down than I (or hopville) had anticipated; it was at around 1.008 at pressing. It...
Forum: Beginners Beer Brewing Forum 03-13-2012, 07:30 PM
Replies: 4
Views: 418
Posted By mutedog
do you live near any french (or otherwise...

do you live near any french (or otherwise champagne swilling) restaurants? You could probably ask them to save bottles for you or at the very least to go scavenging through their recycling dumpster...
Forum: Recipes/Ingredients 03-13-2012, 07:26 PM
Replies: 5
Views: 614
Posted By mutedog
I modified the recipe a bit and brewed this past...

I modified the recipe a bit and brewed this past saturday. Here's what I ended up doing:

10 lbs Rhubarb
2 lbs Table sugar
3 lbs CaraRed
1 lb Crystal 120
1 lb 2-row
1 lb wheat

1oz Cascade...
Forum: Recipes/Ingredients 01-18-2012, 09:29 PM
Replies: 5
Views: 614
Posted By mutedog
I'm definitely going to make some sort of rhubarb...

I'm definitely going to make some sort of rhubarb based graff, my plant produces so much I have to do something with it.

I'll update this thread accordingly when I do make this, but I'd sure love...
Forum: Recipes/Ingredients 01-18-2012, 06:21 PM
Replies: 5
Views: 614
Posted By mutedog
Rhubarb Graff Recipe suggestions?

So I was reading through Brandon O's Graff thread and I got inspired to make something similar but using a base of rhubarb (+water & sugar) instead of apple juice. I've made a few rhubarb wines in...
Forum: General Beer Discussion 12-06-2011, 05:34 PM
Replies: 11
Views: 1,743
Posted By mutedog
I believe they are going to opening soon, based...

I believe they are going to opening soon, based on an email I recently received from them.

I also found this on teh google: It’s Coming: Bellingham Beer Lab Rock & Rye...
Forum: General Beer Discussion 11-12-2011, 01:03 PM
Replies: 9
Views: 1,163
Posted By mutedog
Here's the article where I found out about this:...

Here's the article where I found out about this: http://www.seriouseats.com/2008/01/upcoming-japanese-trend-hot-beer.html
Forum: General Beer Discussion 11-11-2011, 08:36 PM
Replies: 9
Views: 1,163
Posted By mutedog
I just recently learned about this and gave it a...

I just recently learned about this and gave it a try with my Dark Cherry Whatever beer I added some cinnamon, nutmeg, a bit of clove and a tsp or so of sugar to it. It was pretty fantastic. Though I...
Forum: Wine Making Forum 10-17-2011, 06:06 PM
Replies: 16
Views: 606
Posted By mutedog
Rule of thumb: if vigorous fermentation has...

Rule of thumb: if vigorous fermentation has subsided and a lot of yeast has settled out then you can rack to secondary.

It's possible it may have started fermenting before you pitched yeast, grape...
Forum: Wine Making Forum 10-06-2011, 04:27 PM
Replies: 13
Views: 1,667
Posted By mutedog
you could use Star San, i don't see anything...

you could use Star San, i don't see anything wrong with it. The goal is to have sanitized equipment, doesn't matter how you get there.

i use a bleach solution to sanitize my bottles (of course I...
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