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Forum: General Techniques 01-10-2013, 11:19 PM
Replies: 21
Views: 3,529
Posted By Nateo
If tasters struggled to identify how and which...

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...
Forum: General Beer Discussion 12-14-2012, 03:33 PM
Replies: 7
Views: 3,102
Posted By Nateo
I lived in an apartment and did all-grain on the...

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....
Forum: General Techniques 11-04-2012, 05:14 PM
Replies: 21
Views: 3,529
Posted By Nateo
The triple-decocted beer was described as less...

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...
Forum: Recipes/Ingredients 11-04-2012, 04:44 PM
Replies: 4
Views: 1,342
Posted By Nateo
Well, I don't recommend fermenting 100%...

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...
Forum: General Techniques 11-03-2012, 08:50 PM
Replies: 21
Views: 3,529
Posted By Nateo
I wanted to go with the largest conceivable...

I wanted to go with the largest conceivable difference in mashing to see if there really was a difference. Still, the beers were very similar, and a couple people mistakenly ID'd duplicates. I think...
Forum: Lambic & Wild Brewing 10-19-2012, 05:43 PM
Replies: 11
Views: 706
Posted By Nateo
I only use wild Lacto bugs. Not sure what mix I'm...

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....
Forum: Lambic & Wild Brewing 10-19-2012, 02:08 PM
Replies: 11
Views: 706
Posted By Nateo
There are many different kinds of Lactobacillus....

There are many different kinds of Lactobacillus. Some of them are very tolerant of hops and alcohol. From my personal experience, Brettanomyces is easier to kill than the more robust Lactobacillus...
Forum: Bottling/Kegging 10-13-2012, 10:17 PM
Replies: 2
Views: 223
Posted By Nateo
I don't think what you're talking about is...

I don't think what you're talking about is possible.

This is basically the method I use: http://www.maltosefalcons.com/tech/methode-champenoise-beer

I don't know how you'd apply that to a keg.
Forum: General Beer Discussion 09-23-2012, 09:07 PM
Replies: 10
Views: 692
Posted By Nateo
Can I make up my own IBU equation, and then claim...

Can I make up my own IBU equation, and then claim my beers have 1000 IBUs?
Forum: General Beer Discussion 09-23-2012, 09:01 PM
Replies: 10
Views: 692
Posted By Nateo
Unless they had a lab analyze it, I don't believe...

Unless they had a lab analyze it, I don't believe 300 IBU is possible.
Forum: Fermentation & Yeast 09-17-2012, 09:59 PM
Replies: 24
Views: 1,680
Posted By Nateo
You don't really want to add nutrients once...

You don't really want to add nutrients once fermentation is complete. Yeast need certain nutrients for growth, but once they're done growing, any additional nutrients won't be used by yeast, and...
Forum: Fermentation & Yeast 09-16-2012, 11:21 AM
Replies: 24
Views: 1,680
Posted By Nateo
Don't just say "YDIW" to me. It's reading advice...

Don't just say "YDIW" to me. It's reading advice like yours on HBT that made me think re-yeasting wasn't necessary. Obviously, you're just so cool and handsome that your beer always carbs up...
Forum: Fermentation & Yeast 09-15-2012, 10:17 PM
Replies: 24
Views: 1,680
Posted By Nateo
I add fresh yeast at bottling to every beer I...

I add fresh yeast at bottling to every beer I make. I want those suckers to be carbed up in <3 days. I let my tastebuds tell me when it's time to bottle it. I had an RIS I didn't re-yeast that wasn't...
Forum: All Grain & Partial Mash Brewing 08-22-2012, 04:10 PM
Replies: 13
Views: 1,453
Posted By Nateo
I used to be skeptical of the "Cadillac" base...

I used to be skeptical of the "Cadillac" base malts, but they make a big difference in flavor. I have Simpsons GP, and it provides an intense graham-cracker maltiness. You can use it in large amounts...
Forum: Recipes/Ingredients 08-22-2012, 05:01 AM
Replies: 6
Views: 221
Posted By Nateo
You should use a sanitizer solution. I wouldn't...

You should use a sanitizer solution. I wouldn't rely on steam alone to sanitize my bottles. You can make you own with bleach/water/vinegar or you can buy something like StarSan.
Forum: All Grain & Partial Mash Brewing 08-21-2012, 02:34 AM
Replies: 13
Views: 1,453
Posted By Nateo
There's no "real" value, it will depend on...

There's no "real" value, it will depend on everything from how it's malted to which farm it was grown on and how much rain that farm got last year. Refer to the spec sheet for the lot analysis of the...
Forum: Recipes/Ingredients 08-21-2012, 02:28 AM
Replies: 6
Views: 221
Posted By Nateo
Probably an infection, or improperly mixed...

Probably an infection, or improperly mixed priming sugar. I'd revisit your sanitation at bottling time, and give the bottling bucket a swirl with a long spoon every 6 beers or so.
Forum: Equipment/Sanitation 08-21-2012, 02:26 AM
Replies: 4
Views: 356
Posted By Nateo
It sounds like they're just not that into your...

It sounds like they're just not that into your business. I'd probably find someone else to buy from.
Forum: General Chit Chat 08-21-2012, 02:19 AM
Replies: 9
Views: 254
Posted By Nateo
FWIW there are a bunch of open-source...

FWIW there are a bunch of open-source alternatives to Skype. Skype won't release how they encrypt calls, and they won't say if/when they allow surveillance of your calls by authorities. If those...
Forum: General Beer Discussion 08-21-2012, 02:15 AM
Replies: 4
Views: 351
Posted By Nateo
T-58 does a decent job with most Belgian styles....

T-58 does a decent job with most Belgian styles. It's more peppery/clovey than Ardennes. It's my "house" Belgian strain, though I use Ardennes from time to time. Ferment it low (60*-ish)for cloves,...
Forum: Fermentation & Yeast 08-19-2012, 01:47 AM
Replies: 8
Views: 726
Posted By Nateo
I'll use yeast nutrient on every batch. With...

I'll use yeast nutrient on every batch. With modern high-intensity agriculture, it's common for barley and wheat to be deficient in nutrients that are crucial for proper yeast health. I don't have...
Forum: Cider Forum 08-17-2012, 12:47 PM
Replies: 4
Views: 273
Posted By Nateo
Higher ferm temps will make it ferment faster,...

Higher ferm temps will make it ferment faster, but it'll take longer to condition. So Primary will be done quickly, but you'll probably want to give it a while in secondary. I'd probably check it...
Forum: Cider Forum 08-17-2012, 01:36 AM
Replies: 4
Views: 273
Posted By Nateo
It really depends how well you control your...

It really depends how well you control your ferment temp, nutrition, yeast health, etc. I've had ciders that were great within a month, and some that didn't get good until they were 6 months old.
...
Forum: All Grain & Partial Mash Brewing 08-17-2012, 01:33 AM
Replies: 4
Views: 506
Posted By Nateo
I really doubt, if you did a back-to-back...

I really doubt, if you did a back-to-back comparison, that you would prefer the one made with hard water. I've found using the softest water possible to give me the best results over a wide range of...
Forum: Fermentation & Yeast 08-17-2012, 01:29 AM
Replies: 5
Views: 348
Posted By Nateo
It needs to sit there until it's done. Check it...

It needs to sit there until it's done. Check it after a few days. If you want more raspberry flavor, let it go longer. Most wheat beers I've made haven't benefited from extended aging. The younger...
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