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NwMaltHead last won the day on August 25

NwMaltHead had the most liked content!

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About NwMaltHead

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    Brewmaster in Training
  • Birthday 08/22/1991

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

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  1. It turned out great! I actually drank half of it cask and bottled to rest. The spices pulled through nicely without dominating the palate.
  2. How'd this turn out? I like using high temp yeasts sometimes
  3. That's the general time reference i was given as well. Figured I'd give it a shot.
  4. 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.
  5. 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!
  6. Just seeing if there is any other Oregon brewers on here yet.
  7. 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. 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. 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. 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. 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. 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
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