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NwMaltHead last won the day on April 19

NwMaltHead had the most liked content!

About NwMaltHead

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

Profile Information

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

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  1. NwMaltHead

    2-3-1959 IPA

    How'd this turn out? I like using high temp yeasts sometimes
  2. NwMaltHead

    Non Mr Beer recipes

    That's the general time reference i was given as well. Figured I'd give it a shot.
  3. NwMaltHead

    Non Mr Beer recipes

    Advice given to me by a head brewer. Says all grain doesn't require as much time as an all extract Brew. Not as many off flavors to clear up. Says most of his light beers ferment for 9-14 days.
  4. NwMaltHead

    Non Mr Beer recipes

    Turned it into a 3.5 gal OG 1.048 FG 1.013 (target) ABV 4.7 IBU 52 SRM 5.5 Day 2 in fermentor and smells great. Only 9 short days from bottling my first all grain recipe!
  5. NwMaltHead

    Any Oregon Mr Beer users yet?

    Almost! What parts?
  6. Just seeing if there is any other Oregon brewers on here yet.
  7. NwMaltHead

    Non Mr Beer recipes

    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?
  8. NwMaltHead

    Non Mr Beer recipes

    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.
  9. NwMaltHead

    My First Partial Mash.

    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.
  10. NwMaltHead

    My First Partial Mash.

    If you learn something from it, it isn't necessarily a waste of time.
  11. My Haiku:

    Dark chocolatey malts

    A rush of roasted pumpkin 

    Cask, like days of old 

  12. NwMaltHead

    My First Partial Mash.

    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.
  13. NwMaltHead

    Trapping Wild Yeast

    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
  14. NwMaltHead

    Build me a recipe

    Tech N9ne, great choice brother!
  15. 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?