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NwMaltHead last won the day on April 17

NwMaltHead had the most liked content!

About NwMaltHead

  • Rank
    Brewmaster in Training
  • Birthday 08/22/1991

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  • Gender
  • Location
    Oregon City
  • Interests
    Learning about all things beer, from different styles to the history of malt.

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  1. Almost! What parts?
  2. Just seeing if there is any other Oregon brewers on here yet.
  3. I'm working on a simple BIAB APA right now. 3 gal 4 lb 2 row 2.75 lb Dark Bohemian (similar to munich) .2 oz cryo mosaic, aa 24% @ 35 .5 oz so. dawn pellet, aa 13% @ 25 .3 oz citra hops, alpha 12%@ 15 .5 oz citra dry hop on day 4 Irish Yeast @68f for 9 days OG 1.057 FG 1.014 ABV 5.6% IBU 62 SRM 6.2 Thoughts?
  4. Ive seen a few recipes in here that dont neccesarily use mr beer products. Wanted a spot to give one another feedback and ideas for recipes and styles.
  5. Even when my beer spends only 2 weeks in primary, I still condition in bottles for 4 weeks. I just realized that some of my simpler beers only need 14-16 days in primary. The 4 weeks in the bottles conditions them up nicely.
  6. If you learn something from it, it isn't necessarily a waste of time.
  7. My Haiku:

    Dark chocolatey malts

    A rush of roasted pumpkin 

    Cask, like days of old 

  8. I generally go about 12 days past high Krausen for lighter crisp beers (ipa, pales, creams, etc) and usually shoot for about 18-20 days past high krausen for heavier and cloudier brews (i.e. stouts, porters, iipas, hefe/wheats, etc). Just a personal general guideline I've been following.
  9. This is my first time trying. Many people have had success catching wild yeast, though. From what I have read, it's all about trial and error. However, fruit orchards and local fruit are more likely sources of good yeast. A lot of wine and cider makers use yeast from the vine or tree growing the fruit. A very simple way to collect/trap is to make a quart of simple wort (dme + water) and fill sanitized mason jars 1/3. Then place near herb or fruit garden /tree. I hear flowers can provide nice yeast too. Even an open window. Yeast is everywhere! To prevent sour beer, add hops to the wort to inhibit bacterial growth including lacto and brett. After 2 weeks, taste liquid on top which is technically booze/beer. This taste test will tell you if you've trapped a yeast worth exploring. If it's sour or nasty, try again. It's interesting to read up on. Here's some good general info on yeast. http://www.homebrewtalk.com/heads-up-yeast-bent-on-world-domination.html
  10. Tech N9ne, great choice brother!
  11. Has anybody trapped their own local yeast/cultures? I have to grab my mason jars from my father's house, but I have 2 experiments going so far. Jar A: oats, honey, chopped raisins Jar B: oats, honey, dried cranberries Both jars were sanitized proper; dried fruit was placed in bottom of jars. The oats were put in boiling water, boiled for 5 minutes. Then added the honey at "flameout" and added mixture to jars. Covered with muslin to keep bugs out. Placed jars near open window for 24 hours. Now on hour 32 and patiently waiting for 10-14 days to go by. I have some apples from a local orchard I plan on getting yeast from. Also want to stick some simple wort in 2 jars (one hopped, one unhopped) and set outside for 2 days... see if I can grab some lacto or brett. I'll post updates weekly as long as I'm experimenting. Anybody have any thoughts or experience on the subject?
  12. Yeah I'm definitely reading it correctly. And I did use distilled water @ 67°f. Even if I used tap though, .005 is a big difference. The final thing is what I was looking for. If I just have to adjust the reading, then my pumpkin beer DID in fact hit the target OG. Thanks @RickBeer appreciate it
  13. I checked my mr beer hydrometer today using room temp water and it reads 0.995. Does this simply mean readings will be 0.005 off? Of course I'm going to get a new one soon but figured I'd ask.
  14. Working on the details of my chocolate cherry stout, which will be brewed in about 3 weeks. Also need to get a nice malty ale going, perhaps a Vienna based ale..
  15. I am looking to make a 2 gallon pumpkin ale this month. From what I have on hand, I'm thinking: 3lb Pilsen DME 2lb bohemian dark floor malt 2oz chocolate malt 2lb pumpkin (1lb in mash; 1lb @45) 14g Hallertau pellets @50 1/2 tsp cinnamon @10 5g grated ginger@10 1 clove @ flameout Ferment @67°f using WLP 060