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Forum: Label Display & Discussion 02-23-2014, 06:12 PM
Replies: 3,603
Views: 786,914
Posted By hairmist
I have a very kind dad who makes my labels....

I have a very kind dad who makes my labels. Thirty total.


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Forum: Label Display & Discussion 02-22-2014, 02:43 PM
Replies: 3,603
Views: 786,914
Posted By hairmist
181253 Embroidered label for my last...

181253

Embroidered label for my last rune-beer, Belgian Dark Strong Ale.


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Forum: Lambic & Wild Brewing 02-20-2014, 12:28 PM
Replies: 1,469
Views: 322,506
Posted By hairmist
No clarifying agents of any sorts added... ...

No clarifying agents of any sorts added...


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Forum: Lambic & Wild Brewing 02-19-2014, 04:38 PM
Replies: 1,469
Views: 322,506
Posted By hairmist
I've brewed sours before, but then the pedio took...

I've brewed sours before, but then the pedio took longer time to act up. I'm guessing it is trub.


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Forum: Lambic & Wild Brewing 02-19-2014, 03:15 PM
Replies: 1,469
Views: 322,506
Posted By hairmist
180540 Does anyone have any idea what is going...

180540
Does anyone have any idea what is going on here?
This is a ryebic I made in the weekend, Belgian sour mix and Brett. lambicus. The wort looked turbid but normal when I pitched the yeast,...
Forum: Lambic & Wild Brewing 06-25-2013, 08:22 PM
Replies: 4
Views: 316
Posted By hairmist
I'm fermenting at around 70 F room temperature. I...

I'm fermenting at around 70 F room temperature. I have used apricots and raisins before without problems and hope it just will take some more time to get going...
What kind of wine yeast would be...
Forum: Lambic & Wild Brewing 06-25-2013, 06:19 AM
Replies: 4
Views: 316
Posted By hairmist
Dried fruit

Hi,

I added three pounds of dried cherries and cranberries (and some T-58 dry yeast) to 12 liters of oud bruin/Flemish red three days ago and there is no sign of fermentation picking up. The base...
Forum: Lambic & Wild Brewing 05-02-2013, 10:26 AM
Replies: 1,469
Views: 322,506
Posted By hairmist
My oud bruin/Flemish red ale, with Roeselare,...

My oud bruin/Flemish red ale, with Roeselare, Flemish ale blend and different dregs.
Forum: Label Display & Discussion 02-23-2013, 03:50 PM
Replies: 3,603
Views: 786,914
Posted By hairmist
These bottles are 330 ml standard Norwegian beer...

These bottles are 330 ml standard Norwegian beer bottles (from the local super market). I live in Norway.
Forum: Label Display & Discussion 02-22-2013, 11:57 AM
Replies: 3,603
Views: 786,914
Posted By hairmist
And another set I'm very pleased with. A...

And another set I'm very pleased with.

A Belgian trio (singel, tripel and quadrupel) fermented on yeast cake from the previous brew. I.e. the quadrupel fermented on yeast cake that had fermented...
Forum: Label Display & Discussion 02-21-2013, 06:29 PM
Replies: 3,603
Views: 786,914
Posted By hairmist
My favourite so far...

My favourite so far...
Forum: Lambic & Wild Brewing 02-18-2013, 05:43 PM
Replies: 1,469
Views: 322,506
Posted By hairmist
Does anyone have any idea what's growing inside...

Does anyone have any idea what's growing inside the walls of my carboy (see pic)?
The carboy contains a oud bruin fermented with Roeselare, Flemish Ale Blend and dregs from a seven year old bottle...
Forum: Lambic & Wild Brewing 02-09-2013, 02:46 PM
Replies: 1,469
Views: 322,506
Posted By hairmist
Pic 1 - starter with WLP Sour min and brett....

Pic 1 - starter with WLP Sour min and brett. lambicus..

Pic 2 - my oud bruin after 45 days in the primary. WLP Flemish Ale Blend and dregs from a 7 year old bottle of Quelque Chose.
Forum: Gluten Free Brewing 10-21-2012, 08:25 AM
Replies: 7
Views: 450
Posted By hairmist
I did not add enzymes during the mash (as I...

I did not add enzymes during the mash (as I didn't have any). I did try adding enzymes and yeast nutrients to the fermenting wort, but I am not entirely sure how much effect this had, although it...
Forum: Gluten Free Brewing 10-20-2012, 01:31 PM
Replies: 7
Views: 450
Posted By hairmist
Okay, here is the recipe and other information: ...

Okay, here is the recipe and other information:


80267

As it is in Norwegian I'll attach a key:
Bokhvete - buckwheat
Melasse - molasses
Havre flaket - flaked oats (oatmeal)
Forum: Gluten Free Brewing 10-17-2012, 04:34 PM
Replies: 7
Views: 450
Posted By hairmist
Today: Well, I have now opened, poured and...

Today:

Well, I have now opened, poured and tasted my gluten free ale (which turned not to be anything like a stout, but never mind that).

I am pleased to say that the results were surprisingly...
Forum: Gluten Free Brewing 10-17-2012, 04:34 PM
Replies: 7
Views: 450
Posted By hairmist
My attempt

Three weeks ago:
So... I decided to try to brew a mini-batch of what was supposed to be an oatmeal and buckwheat stout a it over two weeks ago.
I won't bore you with the details of Murphy's law in...
Forum: Fermentation & Yeast 10-05-2012, 05:23 AM
Replies: 9
Views: 505
Posted By hairmist
Any idea on how long I should leave it in the...

Any idea on how long I should leave it in the secondary for the gravity to drop those eight points?
I see that there is activity in the airlock, but when I measured the gravity yesterday, it had not...
Forum: Fermentation & Yeast 10-03-2012, 12:47 PM
Replies: 9
Views: 505
Posted By hairmist
So in your opinion the brett will not...

So in your opinion the brett will not superattenuate and make my bottles explode? How much should I cut back the amount of priming sugar?
Forum: Fermentation & Yeast 10-03-2012, 10:22 AM
Replies: 9
Views: 505
Posted By hairmist
Claussenii in old ale/barley wine

Hi, I hope someone can provide some feedback to my plan...
I have a barley wine/old ale (Marris Otter, crystal 270 and swedish rauchmalt, fuggles and EKG hops, WLP007) which I plan to divide in two...
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