Recent content by BARBrewer

What do you expect to get out of the maple? I would imagine the flavor would be sort of neutral.

I believe the vanillin compound is created when either the lignin or tannin in the wood are burnt. Thats why whiskey uses a char rather than a toast, to get that big vanilla flavor.

"I then pour the gelatin mixture into my sanitized keg and rack the finnished beer on top. I then seal and shake the keg for a bit then carbinate as usual." Do you notice the beer getting cloudy when transported, or does the gelatin hold it to the bottom?

Just made a beer with torrey pine resin, 1/2 oz in 5 gal. It is turning out quite interesting. It adds a full, warming quality, and the flavor is hard to place, but nice.

Right now im working on seperating the sugar from the outside of the berries of schinus molle, peruvian or california peppertree. Removing the skin, boiling to get sugar into solution, then boiling to reduce into a thicker sugar, since the sugar on each berry is minimal. So far, the aroma and...

Have you had it's red counterpart? Might be more relivant, but probably not.

wow, it's that bad? Its a 35 gal. batch, so i can spare a little. My prelim. tests seem to have a mild, fragrant character, not pine-sol like. The aroma is stronger than the flavor, and the torrey pine sap seems sweeter than usual sap. Just a little shouldn't kill anyone...

I thought it was used to seal earthenware amphoras? The way I was planning to use was in small amounts, as in a substantial hint. I take it retsina uses a lot? Most of the things I could find said that the stuff available in the US is crap, but then again, thats the excuse for everything.

awesome, thanks.

Recipe Type: All Grain Yeast: wlp001 Batch Size (Gallons): 35 Original Gravity: 1.050 Final Gravity: 1.010 IBU: 40 Boiling Time (Minutes): 60 Color: 24 srm Primary Fermentation (# of Days & Temp): 1 week 70f Secondary Fermentation (# of Days & Temp): 1 week 70f Tasting Notes: In...

Got the toasted live oak beer done. Oak flavor is great, used 2oz in 5 gallons, heavy toast. Burnt Oak Amber Ale will be in SD county fair homebrew comp so I can see what they think. I've been thinking of a walnut wood stout and a torrey pine brown. Anyone here gone down the alt wood route...

That looks like red oak. Is that a problem? Barrels are made of white oak. I have some California coast live oak (quercus agrifolia) and California black oak (quercus kellogi) that I intend to toast and try. The main reason they use white oak for barrels is due to lower porosity than red...

Check the pico brewing nano system. Brett