Search results

Yeah — my “system” of open stovetop roasting is primitive enough that there’s a lot of variability. I’m generally happy with it anywhere from New England to Full City, so there’s at least a broad band to target.

Interesting. I don’t find anything redeeming about the yeast, so I think I’m done experimenting with it. Maybe I’ll find someone to pass my stocks on to.

The Noma book is very specific to a certain Nordic context. It’s definitely an interesting book, and actually really beautifully laid out, as well. It doesn’t have recipes for miso, though, for instance, since soybeans aren’t “Nordic enough,” but rather “peaso,” make with yellow shell peas. So...

This looks like my recent batch: Although mine was a no-boil NEAPA using all Idaho 7.

You would typically incorporate some malt (maybe 6 row for the extra DP), or use amylase enzyme to assist with conversion.

I just noticed it’s the one year anniversary of the last time I bought roasted beans. Over the last year I’ve done fifty-some batches of around 20 oz green weight, all on my stovetop with a heavy saucepan and a whisk. I like to think I’ve developed a pretty good sense for when to pull a batch...

I have one of these “crazy korean” brand fermenters I’ve used for kimchi and pickles in the past, so I pressed that into service for the miso. https://www.amazon.com/dp/B00M40ANMO/?tag=skimlinks_replacement-20

I got it as a Christmas gift! I actually just put my first attempt at miso into the fermenter.

I’ve done SMaSHes with Summit that were pure delicious pineapple. Never gotten allium flavors from it. (As a whirlpool hop. I don’t think it’s a great boil hop.)

I think the problem here is that the potato water is a starch and water solution. Yeast can’t directly ferment starch, so normally there is a step where enzymes (either in the fermentables, or added separately, or even produced by an introduced mold culture) turn that starch into sugar. I don’t...

One way to do that more consistently is to add a fixed amount of cold water to your boiling water (e.g., a tsp to a cup).

They probably just need a little more time in a warm room. 10-12 days isn’t much bottle conditioning.

I kegged it. My bitter sounds similar to yours, although I fermented around 64°. It’s still a massive phenol bomb. I did a substantial dry hop (Bramling and EKG) but all I can taste is cloves.

Supporting your LHBS really has nothing to do with limiting yourself to ingredients produced in the US. I try to buy from my local shops whenever I can, but I use plenty of imported malt and grains, because I want certain flavors. It’s not like Golden Promise is being manufactured in sweatshops...

Some Munich only has 20-25 °L DP, which isn’t enough to self-convert, let alone convert any adjuncts. I’ve done Munich SMaSHes with light Munich, but it’s a slower mash than usual, and a little fussy.

People in my brew club who make kolsches all agree that the kolsch malt is pretty awful.

If it’s on the “output” side, I’d imagine it had to do with hot water passing through your copper tubing and picking up some oxides. If on the cold “input” side, maybe related to iron in your water?

I’ve been experimenting with cheaper “tropical” hops for these beers. I’ve done a few single hop versions — Mandarina Bavaria is really nice, if a little subdued, and Calypso is also good. And I really like all-Summit hazy beers.

Wow, that is a hell of a drop. I did a kettle sour with Goodbelly this summer and I don’t remember a huge gravity drop. I do wonder if you didn’t have a sacc strain in there somehow.

It’s primarily a dude thing. We like to hear ourselves drone on. It’s good to recognize and check that tendency, even if you can’t eradicate it.