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Search: Posts Made By: Shawn Hargreaves
Forum: Recipes/Ingredients 09-20-2011, 04:02 AM
Replies: 8
Views: 3,771
Posted By Shawn Hargreaves
What I learned about brewing with spruce

Inspired by the Alaskan Winter Seasonal, I wanted to try brewing a spruce flavored beer. After much online research, I discovered a surprising lack of good information about this. Much of what info...
Forum: General Techniques 07-27-2011, 12:05 AM
Replies: 7
Views: 990
Posted By Shawn Hargreaves
Rather than submersing the entire carboy up to...

Rather than submersing the entire carboy up to the level of the beer, put just six inches or so of water in the outer container, then dress the carboy in an old tshirt which trails in the water.
...
Forum: Fermentation & Yeast 01-23-2011, 07:12 PM
Replies: 1
Views: 540
Posted By Shawn Hargreaves
Anyone ever tried WLP029 for a barleywine?

I'm planning a big barleywine brew, and currently have a Kolsch on the go using WLP029. I know this isn't a typical high gravity yeast, but have used it for a range of low to medium gravity styles...
Forum: Recipes/Ingredients 02-08-2010, 04:45 PM
Replies: 5
Views: 560
Posted By Shawn Hargreaves
I guess only time will tell for sure :-) I'm...

I guess only time will tell for sure :-)

I'm not too worried, though: the need for aging a porter or stout is mostly proportional to the amount of roasted malts (and alcohol content of course),...
Forum: Mead Forum 02-08-2010, 02:53 PM
Replies: 5
Views: 1,578
Posted By Shawn Hargreaves
How often do you need to rack?

I'm a fairly experienced beer brewer, currently attempting my first batch of mead, and am wondering how long I can reasonably leave the mead without racking?

Where I'm at:

- Racked to a second...
Forum: Recipes/Ingredients 02-08-2010, 02:45 PM
Replies: 5
Views: 560
Posted By Shawn Hargreaves
I bottled this yesterday, lookin' good so far,...

I bottled this yesterday, lookin' good so far, nice and light (in body, not color!) with an interesting chocolate/citrus balance.
Forum: Recipes/Ingredients 10-22-2009, 11:14 PM
Replies: 5
Views: 560
Posted By Shawn Hargreaves
Dark Wit / Porter hybrid

I find myself intrigued by the idea of making a hybrid Wit / Porter, or to put this another way, a dark colored Wit that includes some roastey malts. Anyone ever tried anything like this, or care to...
Forum: Recipes/Ingredients 05-04-2009, 11:53 PM
Replies: 6
Views: 3,982
Posted By Shawn Hargreaves
My pulldown includes a link to my oatmeal stout....

My pulldown includes a link to my oatmeal stout. I toasted 1.2 lb of flaked oats to a nice golden brown, then left them sit in a brown paper bag for two weeks (following Randy's advice). I have no...
Forum: Recipes/Ingredients 05-04-2009, 11:40 PM
Replies: 3
Views: 1,832
Posted By Shawn Hargreaves
I thought I should update this as I've refined...

I thought I should update this as I've refined the recipe over the last couple of time I brewed it. Only minor changes:

- Simplified the hop and spice addition schedule
- Increased the amount of...
Forum: Extract Brewing 04-02-2009, 03:44 PM
Replies: 6
Views: 1,039
Posted By Shawn Hargreaves
It depends on what specialty grains you are...

It depends on what specialty grains you are using. Some have enzymes, others do not. Malted oats would provide enzymes, for instance, but would also have a somewhat different flavor to the unmalted...
Forum: Recipes/Ingredients 04-01-2009, 06:50 PM
Replies: 2
Views: 734
Posted By Shawn Hargreaves
I've never used cardamom in beer, but cook with...

I've never used cardamom in beer, but cook with it all the time. This is a very powerful flavor, so I'd err on the side of caution. Maybe two or three pods to start with?

(that's assuming green...
Forum: Extract Brewing 03-31-2009, 07:29 PM
Replies: 13
Views: 1,082
Posted By Shawn Hargreaves
You're exactly right - hefes are a nice simple...

You're exactly right - hefes are a nice simple style that does not require a complex grain bill. Pretty much just a mix of Pilsner malt and wheat malt (or use wheat extract, which is made of exactly...
Forum: Recipes/Ingredients 03-28-2009, 03:39 PM
Replies: 3
Views: 1,832
Posted By Shawn Hargreaves
I've brewed this a few times since with minor...

I've brewed this a few times since with minor variations, but always including the acid malt. A half pound is about right for my taste: enough to contribute a noticable tang in the finish, but not so...
Forum: Beginners Beer Brewing Forum 03-26-2009, 11:38 PM
Replies: 28
Views: 2,007
Posted By Shawn Hargreaves
1) It doesn't really matter. Some people like to...

1) It doesn't really matter. Some people like to keep the trub out of their fermenter. Me, I just pour the whole thing in. It'll settle out over the next couple of weeks and won't make it into the...
Forum: Recipes/Ingredients 03-26-2009, 04:29 PM
Replies: 9
Views: 1,009
Posted By Shawn Hargreaves
Vinegar is mostly acetic acid, yes. But too much...

Vinegar is mostly acetic acid, yes. But too much lactic acid will taste equally unpleasant :-)
Forum: General Beer Discussion 03-26-2009, 04:28 PM
Replies: 35
Views: 1,539
Posted By Shawn Hargreaves
If you play classical music during fermentation,...

If you play classical music during fermentation, be sure to include a nice long diacetyl rest to compensate...

The Clash would probably be ok for an ESB or a Porter, but I'm thinking something a...
Forum: General Beer Discussion 03-25-2009, 08:17 PM
Replies: 35
Views: 1,539
Posted By Shawn Hargreaves
I mostly give my yeasties a little pep talk right...

I mostly give my yeasties a little pep talk right before pitching. "ok little guys, I've made a nice yummy wort all ready for you, now you've got some work to do, I'm counting on you to stay focused...
Forum: Beginners Beer Brewing Forum 03-25-2009, 04:55 PM
Replies: 4
Views: 886
Posted By Shawn Hargreaves
"clean up" and "mature" are umbrella terms that...

"clean up" and "mature" are umbrella terms that include a lot of different processes!

Obviously, if you crash too soon, that will stop fermentation, which could lead to an underattenuated beer if...
Forum: General Beer Discussion 03-25-2009, 04:45 PM
Replies: 8
Views: 1,415
Posted By Shawn Hargreaves
The main problem with storing a Belgian style wit...

The main problem with storing a Belgian style wit too long is that the coriander flavor doesn't last forever. I tried a bottle of a year-old wit a few weeks ago, and it was horribly out of balance,...
Forum: Recipes/Ingredients 03-24-2009, 10:48 PM
Replies: 9
Views: 1,009
Posted By Shawn Hargreaves
Another thing to consider is that with a sour...

Another thing to consider is that with a sour mash, you're pretty much guessing as to how long you should leave this to reach the desired level of sourness. Too short, and your beer isn't sour...
Forum: Recipes/Ingredients 03-24-2009, 08:12 PM
Replies: 9
Views: 1,009
Posted By Shawn Hargreaves
Sour mashing can get you somewhat approximately...

Sour mashing can get you somewhat approximately close to beers whos flavor profile are dominated by lactic acid bacteria, such as Berliner Weiss, but it won't be anywhere near the flavor of a brett...
Forum: Beginners Beer Brewing Forum 03-24-2009, 01:09 AM
Replies: 3
Views: 693
Posted By Shawn Hargreaves
Heh, I misread your question and was about to...

Heh, I misread your question and was about to answer as if you'd asked "has it been long enough to be ready yet", which is by far the more common question :-)

How long has it been in there?

I'm...
Forum: All Grain & Partial Mash Brewing 03-24-2009, 01:07 AM
Replies: 17
Views: 2,629
Posted By Shawn Hargreaves
Nothing to worry about. That's a nice cool...

Nothing to worry about. That's a nice cool temperature (perfect for a Kolsch) which will slow down yeast growth compared to a warmer fermentation. You want to keep it nice and cool and slow to get...
Forum: Beginners Beer Brewing Forum 03-23-2009, 09:06 PM
Replies: 23
Views: 1,161
Posted By Shawn Hargreaves
But was he using wheat malt? He just listed "red...

But was he using wheat malt? He just listed "red wheat", which I assumed was unmalted...
Forum: Recipes/Ingredients 03-23-2009, 08:53 PM
Replies: 7
Views: 1,310
Posted By Shawn Hargreaves
The BJCP guidelines classify oatmeal stout as a...

The BJCP guidelines classify oatmeal stout as a variant of sweet stouts as opposed to dry stouts, but mention that the sweetness can vary quite a bit. They usually fall somewhere in between a dry and...
Showing results 1 to 25 of 344


 
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