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minimaliszt

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Everything posted by minimaliszt

  1. I've been thinking about making a hungarian cuisine-themed beer, and if anyone has any awesome ideas, I'd love to hear them! My initial idea was an imperial stout base (maybe with some rye and a touch of smoked malt) aged rather lengthily on sour cherries, one whole paprika pepper and probably a brett strain. Maybe oaked. Maybe I could age the cat in there too. He's been a real pain recently. What is homebrewing good for if not going a little bit overboard now and then...
  2. Has anyone discussed the idea of making an Ezekiel bread (http://bible.cc/ezekiel/4-9.htm) inspired beer? This is probably mostly an issue with converting the starches in beans (barley, wheat, spelt and millet would work well enough on their own), and using enough fining agents to not end up with a gunky mess by the end. Recently made a beer with granola made by my girlfriend, which turned out pretty well, but there was a lot of trub...
  3. Both qbrew and hopville came out to around 95 IBU, but it isn't very bitter, nor overpowering with flavor/aroma. Some maltiness is still coming through. I'll see once it's had some time in the bottle!
  4. Just tried a little sample of it today and it's quite well balanced, with some sort of different funkiness about it. I was down in Florida over the weekend and tried a beer from a brewery in Tampa that was a rye, oats, dark brown IPA-style beer, and it was really too much, though mostly from the roasted grains. Was happy to discover that the little amount of chocolate malt in my recipe wasn't too much, just enough to leave a mild lingering taste at the end. There is a sort of spiciness there, but there is so much hop flavor from the Zythos/Falconer's Flight that it all sort of blends together.
  5. That looks great! I tried to find a Ruthless Rye but couldn't track one down (in northern California no less!). I definitely want to try making this again, but as an all grain batch, or at least mash with a little pale malt. I don't think the rye converted completely, despite mashing for 90 minutes. How much rye did you use in your recipe?
  6. And when I had a rye IPA made by Bear Republic (Hop Rod Rye), I really had trouble picking out something that was distinctively rye-flavored through the blanket of hops, though I guess there was a unique breadiness that came through.
  7. This is the recipe I ended up going with: 2.25 lbs of rye malt (it was 2 lbs, but then my dog dug through my stuff and at about 3/4ths a pound, almost immediately barfing it up on the carpet, so I went back to the LHBS and got another pound) .5 lbs crystal 60L .38 lbs chocolate malt 2 cans ADIPA Safale S-04 (I wanted to use S-05, but store was out and I figured it would be worth trying something new) 2 oz Falconer's Flight 7 C's (@20, 15, 10, 5) 2 oz Zythos (dry hopping) Every beer I've made to date has seemed like it could use way more hop flavor, so this is a test of a swing the other way! The auto-siphon got badly gunked up with cold break, plus I managed to spray black wort all over the kitchen, then after deciding to forgo the siphon couldn't pour out of the kettle effectively because the paint strainer bag I was using for hops was getting in the way. So my efficiency was really not great (67%) and there's a lot of trub in the fermenter, but I pitched yesterday and the yeast look like they've already almost finished their work, with a ton of gunk on every surface of the keg. And the little sample I tasted at this early stage was really nice and citrusy, without too much bitterness or really any residual sweetness, so thank goodness for the resilience of this process! I just wish my kitchen skills were as reliable...
  8. Am thinking of making a black rye ipa using the ADIPA and doing a BIAB mini-mash. 1# rye malt .5# caramunich 4 oz carafa III 6 oz chocolate malt 2 cans ADIPA Just tried the american devil ipa by itself and quite liked it for what it was, but I wanted to try this since rye has interested me recently. Anyone tried this or have any better ideas? I was thinking of supplementing with Amarillo hops.
  9. If temperature swings could produce fusels, then that's probably what happened. I live in Toronto in a basement apartment, so it's a bit chilly down here (mid 50s and damp, usually), but there's an unplugged fridge down here and I've been putting the LBK in the freezer with a PET full of warm water. But this batch went wild on me and ramped up to (probably) well above 75F within 12 hours of pitching, so I had to throw on ice packs and leave it on the basement floor until it cooled down. Then I had to warm the freezer again. Then I was perving the freezer to make sure it hadn't made any more messes (like it did the first day). So yeah, it's been up and down... I don't mind waiting.
  10. and now it tastes like a strong blend of whisky and beer. high fusel content? it didn't taste that way last week.
  11. It's interesting which things come through in the end. The last couple beers I made were my first exploration in boiling hops, and each tasted considerably more bitter from the tap before fermentation than after. They both taste nicely balanced now, just not nearly as hoppy as I had anticipated based on how they tasted before pitching the yeast. Like you said, the yeast I used must have accentuated those particular malts, or spit out flavors that compete with the hops. The beauty of this, anyway, is just how unpredictable it can be. Basically my first thought upon tasting last night was, "more hops," but not necessarily because it needed it...
  12. Theoretical (i.e. calculated IBUs) doesn't necessarily always translate into "real" (perceived) IBUs, right? Obviously it would depend on the flavor profile of the beer, but is there a certain amount of leeway we should consider when putting together a recipe?
  13. Just shined a flashlight in through the front of the LBK and noticed that there were discernible layers of density in the beer. I had never noticed this before, but it was really neat looking (it went from clear to cloudy, the top layer 1/2" deep, middle about 2.5", and the bottom down to the yeast cake). Makes sense, considering how long these differently weighted substances (sugars, yeast, alcohol) are just sitting around, but why don't we see this in bottles, or is it just too subtle to notice?
  14. seems like less of a carb problem and more of a carb success! :gulp:
  15. I just tried a couple drops and it is already tasting pretty extraordinary. The tartness has mellowed and the simcoe hops I dryhopped is starting to come through, plus some esters and spicy flavors which I assume are from this yeast. Fermentation is pretty magical. Also, the recipe, for anyone who is interested: Bewitched Red Ale Mellow Amber 1.1# Wheat DME 1/2# Medium DME 3/4 cup honey 1 oz colombus (60, 30, 22, 7) 1 oz simcoe (22, 15, 7, DH) Started out around 1.090. Fermented so wildly that about an oz or two oozed out the airlock and made a modest mess around the bottom.
  16. thanks... it's still a bit sweet, and I was planning to leave it till the 24th, and from what I can see through the massive grunge left from fermentation is a relatively clear surface with a few bubbles here and there. the smells are and have been nice, but the taste did surprise me...
  17. 1 can bewitched red ale + mellow amber, plus leftover wheat and amber dme I wanted to try t-58. near explosive fermentation that almost ran too hot while I was gone during first day after pitching. dryhopped a few days ago using a hopsack I boiled for about 10 minutes. notable (but not unpleasant) sour/tart flavor 7 days in LBK. is this infected or just a flavor distinctive to this yeast (or just green)? the smells coming out of the fermenter have been wild and unpredictable, ranging from hops to peaches to bananas to rotten eggs to bananas again to combinations of the above to I don't know what. I've read it can have some sour flavors.
  18. the flavor was fairly complex, which I can of course expect to mellow out, but it pretty much tasted like it looks, which was very satisfying.
  19. Just bottled this three days ago, ready to drink on April 27th. I love the color. I guess this falls into the E.S.B. category. MB Nut-Brown MB Mellow Amber 1/2 lb muntons medium DME 1/2 cup honey 3/4 oz northern brewer hops (30, 15, and 7 minutes) 1 tbsp orange zest (probably more, didn't measure) 1 tsp ginger root (also probably more) 2 cinnamon sticks added part way through boil Tasted great at bottling after 19 days of fermentation. Also, all the emoticons are freaking me out.
  20. so should I assume I've probably oxidized this batch? how long would it take for the effects of oxidation to become evident in a stout? I tried one yesterday and it had already become more flavorful since I tried it last week, so it's at least drinkable now!
  21. Haven't tried it since it's super-cider stage back in early Jan and won't try it until I go back for a visit in May, so whatever flavor snapshot the judges tasted last saturday is forever lost to the aethers of homebrewing! It sure didn't taste like it would be a prize winner back in January... I thought I had learned my lesson about adjuncts, so this is probably bad encouragement.
  22. My first ever beer was brewed mid-December, the standard west coast pale ale with half a pouch of booster, three whole pureed california clementines, and a half cup of honey. It fermented at lower than ideal temperatures for approximately 10 days, then carbonated at similarly low temperatures for another 10 days, and, as you might expect, tasted like weird, yeasty, beery cider. The turn around on this was quick (I swear I don't do that anymore) because my brother and I were visiting our mother in northern California for only three weeks, and we wanted to see what would happen. It wasn't bad, but it was just a little strange. So since then, all these little 8oz bottles have been sitting in our mother's basement, and last week she decided on a whim to submit two of them to a st. patrick's day homebrewing contest in Arcata, which has a very strong craft brewing community. Lo and behold, it won 2nd place in the fruit beers and cider category and we now have a bag of O2 absorbing caps, an air lock for whenever we decide that will be useful, and a stationary bottle opener. And some boasting rights. Anyway, +1 to conditioning and +1 to Mr. Beer kits! And another +1 to conditioning. Maybe 2.
  23. The one that doesn't lock open. The tube fits well in the spigot, but it seems like maybe not enought liquid is able to flow through the tube to fill it completely, so it just spins down the inside of the tube. I will try with my next batch positioning the tube at exactly 90 degrees to the floor, rather than angled, and see if that helps. I have too many randomly sized bottles to bottle prime and can't replace the spigot now as there is beer living there...
  24. Hello! Happy to be posting here finally after gleaning so much knowledge over the past three months... I batch primed for the first time two weeks ago, an oatmeal stout with st pat's/creamy brown/steeped oats, and after trying one last night it tasted quite good, despite being a bit under carbonated. This was the last and smallest bottle I filled, and I don't think the sugar mixture had been fully distributed throughout the beer, because the first two bottles (PETs) are rock hard... but this is not my question. When I transferred the beer from LBK to slimline using a 3/8" plastic tube (from the fish tank section at Walmart), instead of having a steady stream of liquid it seemed to vortex down the sides of the tube like a water slide. I'm really not worrying, honest, but I am curious if this is more likely to introduce oxygen to the beer than if there is a steady stream that fills the whole tube all the way down. I am using the standard Mr Beer spigot, opened to full-stream, and the tubing was at a slight angle because the LBK was protruding out of the freezer of an unplugged fridge, siphoning through the tube to the slimline on the floor. I only wondered about oxidation because the beer tasted a bit less flavorful than I had expected (definitely not the dreaded wet cardboard), having tried it at bottling and just before siphoning. It was quite good, though, despite having not conditioned yet (better than most things I'd pay 6.50/pint for...), so I'm just wanting to know if there's a better way.
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