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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. ndrice

    Pellicle Photo Collection

    My cranberry sour experiment. This was about 7 months ago. It's almost ready to bottle. edit: Whoops. Forgot I already posted this picture here. Oh well. I still think it's pretty. And it tastes amazing.
  2. ndrice

    Barrel suggestions?

    Just an update. The beer is out of the barrel and into the bottle. I ended up not doing anything to prep the barrel. I was going to rinse it and clean it, but when I popped the bung the rye alcohol fumes were still really intense so I thought I'd just fill the barrel and take my chances...
  3. ndrice

    Emmer Beer/Unmalted Wheat/ Mash time question

    I was recently reading about old German beer styles and came across something called "Emmerbier." Emmer wheat, also called Farro, is a precursor form of modern wheat that was used thousands of years ago. This is a nice write up of it:
  4. ndrice

    Barrel suggestions?

    Well, the beer is finally in the barrel. Ended up making a 10% abv rye wine. I hope it's doing good things in there.
  5. ndrice

    Barrel suggestions?

    Decided to do a Rye Wine. Due to life and other things I won't get a chance to brew it until mid-april but hopefully it will all work out.
  6. ndrice

    Black Swan Honeycomb Barrel Alternative

    I think I'm going to make a Rye Wine. Seemed fitting. Planning on brewing this up in a couple of weeks. We'll see how it goes. The recipe I made has this clocking in at an OG of 1.115. Should be a beast.
  7. ndrice

    Black Swan Honeycomb Barrel Alternative

    I just got a full on 8 gallon honey-combed barrel. I'm wondering if I leave the beer in there for more than a day or so if it will get to much wood character. That's a lot of surface area! :p
  8. ndrice

    Barrel suggestions?

    Thanks for all the good advice about this. I'd like to avoid stripping all the character out of the barrel if I can, but I'm also not in a position to fill it right away. It's been "dry" for at least a month or two. I think I'll fill it with hot water and let it swell then probably have to go...
  9. ndrice

    Barrel suggestions?

    I know it wouldn't kill everything, but do you think if I sacrificed a bottle of rye whiskey to the barrel and rolled it around in there for a few days it would reduce the chance of any weird infection?
  10. ndrice

    Barrel suggestions?

    My girlfriend just got this gorgeous barrel for me for my birthday. It's an 8 gallon Black Swan barrel that was originally used to age rye whiskey and was then used to age maple syrup. I popped open the bung to take a quick peek and there is a great residual whiskey aroma as well as what...
  11. ndrice

    HomeBrewTalk 2014 Big Giveaway

    Sounds amazing! Count me in!
  12. ndrice

    Toronto brewery/brewpub/bar recommendations?

    I'm headed to Toronto in the middle of March and am looking to hit some of the local go-to beer places while I'm there. Does anyone have any good recommendations? I'll have a car and was actually thinking of driving up to Barrie to go to Flying Monkeys. Also thought about hitting Thirsty...
  13. ndrice

    Roggenbier: what am I looking for?

    Brewed up this Roggenbier the end of December: 2.5 lbs Vienna Malt (24%) 5.0 lbs Rye Malt (48%) 2.5 lbs Red Wheat Malt (24%) 4 oz Melanoiden malt (2%) 4 oz Chocolate Wheat Malt (2%) 0.5 oz Hallertauer @ 60 mins 0.5 oz Hallertauer @ 30 mins Did a 20 minute glucan rest at 111 degrees...
  14. ndrice

    Pellicle Photo Collection

    My cranberry lambic is coming along nicely after 2 months. Just transferred it out of the bucket and off the cranberries into a glass carboy to finish out aging
  15. ndrice

    Rebel Brewer

    Old thread, I know, but I wanted to add to the Rebel Brewer love. I'm fortunate enough to work at a homebrew shop, but even we don't always carry everything I'm looking for. When I order online, I've been nothing but happy with RB. From off-the wall specialty grains (floor-malted bohemian...
  16. ndrice

    Boiling black malt

    So, an update. Good news and bad news. Good news is that I am now a pretty firm advocate of boiling black malt. Primary fermentation is "done" (more on that later) and the beer isn't even remotely acrid or astringent. It has a depth of flavor I've not really encountered before, but I'm not...
  17. ndrice

    Reasonable final gravity?

    I just brewed a really big Russian Imperial Stout and I'm starting to have some concerns about my fermentation. These are the recipe specifics: 14 lb. Golden Promise 3.0 lb. brown malt 2.0 lb. amber malt 2.0 lb. Piloncillo sugar 0.75 lb. black malt 4 oz. Challenger hops (120 mins) 4 oz...
  18. ndrice

    Boiling black malt

    Finally got a chance to brew this up yesterday. My smoothest big beer brew day so far. The OG on this thing was 1.116 so I'm going to have to do some careful yeast babysitting, but I'm keeping my fingers crossed. I tasted the hydrometer sample and it was surprisingly not acrid. I'm hoping...
  19. ndrice

    English base malt comparison

    @JRems The Maris Otter was from Crisp, the rest were Thomas Fawcett. American 2-Row was Briess.