Recent content by homebrudoc

Likely a long drive but, there is South County Homebrewing Supply in Vicksburg, a sub-business of Distant Whistle Brewpub. Since Bell's closed, it's the only game within driving distance.

From a commercial brewery known for their Tri-Pepper Pils: The peppers in this brew were freshly picked by Pitts, then brought to the brew house, where Brusewitz and Zukas put them to use. Wearing gloves and safety glasses, the two brewers chopped and diced about five pounds (total) of the...

Just a thought out of left field......maybe those aromatics are so poorly soluble that losing a boatload into the atmosphere doesn't affect what small amount quickly goes into solution and is then detected in the final beer. Just a thought homebrudoc

Foam stand rest at 160 deg F and some flaked barley homebrudoc

Belgian single in the keg to make a yeast cake. Tripel in the fermenter. Will probably make a Pinot Noir Tripel next homebrudoc

In my experience, if you stress 3711 with with low cell count and no oxygen, it get's fruity to the point that the final beer seems to taste sweet. Same thing with higher gravity worts (>1.055). If you pitch a healthy starter, oxygenate properly and run the temp up you get fewer esters and...

I've found many frugal solutions. I ferment "cool" in a dorm fridge. I make a fair number of saisons (high temp) where I use an immersion heater for an aquarium wired through the lid of a plastic bucket. I've recently acquired 2 brew buckets on the cheap and while I can put them in a fridge...

Bloom, do those heat rods have to be fully submersed? How much needs to be for them to work properly? homebrudoc

Maybe the nuttiness came from the malt? I get significant nuttiness from Maris Otter malt and much less (none?) from Golden Promise. That's why I prefer Golden Promise. I do believe that GP is supposed to be the malt they use but, just a thought about source of nuttiness in the beer other...

Roggenbier

Somewhere in the deep recesses of my brain, what's left of it, I'm hearing Wyeast 1007. I don't know where I may have read that nor if it's' true. Been reading home brewing forums since the mid-90's. homebrudoc

Zymurgy has a PDF .... written by someone in New Mexico that understands chiles reasonably well. https://www.homebrewersassociation.org/attachments/0000/2500/ndzym02-Chile_Beer.pdf You can also google "poblano wit beer". Another recipe that's out there. A little bit of de-seeded roasted...

Loke, did you use WLP 720 or Wyeast 3463? homebrudoc

Not that I doubt Kristen, it's just that his suggestion is the only thing out there. Again, I may just put together a grist and give it a whirl. It is a hobby, after all. homebrudoc

I was trying to find it on the various "genetic trees" that are out there but couldn't find it. Thus, this post. I may just make a wit-like malt grist and give it a whirl! Thanks homebrudoc