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1. Topics

   1. Comeback?

      by ShorePoints, 1 year ago in General Chit-Chat, Nonsense & Rambles

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      Can we get a comeback going here? Since Patrick passed, things have been very sleepy. This site has so much good info that it would be a shame for it to fade away.
      Pass the word that BIABrewer can be of great help.

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      Absolute crazyness. We lost multiple homebrew shops around here in Oregon too. Some are still open. For me, Salem, Oregon had 2 - now have 1. Corvallis lost theirs. So instead of having 3 places within half an hour or so from me there is just one.
      4 Replies
      121490 Views
      Scott
      1 year ago
   2. Making your own Belgian candi sugar

      by ShorePoints, 4 years ago in Grains (Malts), Extracts, Sugars and Adjuncts

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      For those brewing Trappist Ales with recipes that call for Belgian candi sugar, here's a link for good directions on how to make your own:
      
      updated url
      
      It includes DME and Calcium hydroxide in order to employ the Maillard reaction, not just pyrolysis of monosaccharides derived from inversion under acidic conditions from cream of tartar or citric acid (essentially no amino acids present).
      
      I did it and it is a bit of a PITA, standing at the stove without interruption for ~1 hour. It was my...

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      Thanks, Pat, but I’m certain there are better chemists out there. I am retired for almost a decade and brewing beer is the most lab-like legal activity I have found. More so than my other interest, baking sourdough bread (grains, yeast, water, salt, no hops).
      
      I did the Belgian sugar prep because I was confident that it was like working in the chemistry lab. Some might say, “Why bother? You can buy it.” Same goes for beer, folks. If you brew, then you know how to be careful enough while...
      2 Replies
      13327 Views
      ShorePoints
      4 years ago
   3. adding flaked oats to a yeast starter

      by ShorePoints, 5 years ago in Yeasts

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      Consider adding flaked oats (dry oatmeal flakes) at a rate of 10 grams / 100 grams of Dry Malt Extract (DME) to the water you then boil to prepare in making a yeast starter. The wet oats can be strained off (sanitised strainer!) after cooling during transfer to the vessel where the yeast will be added.
      
      tizoc has provided a link with background

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      Thank you! this confirms what I suspected.
      
      I'm not sure what to think about it, on one hand, the foam going away so quickly when oats are added, is counterproductive for what you are supposed to be accomplishing with the SNS method (lots of foam to increase surface area). On the other hand, the presence of such lipids should make oxygen less important (at least thats my understanding based on those experiments where they use olive oil instead of oxygenation to help with yeast growth).
      
      Maybe...
      5 Replies
      11563 Views
      tizoc
      5 years ago
   4. GMO yeast to provide hop flavors

      by ShorePoints, 6 years ago in General Chit-Chat, Nonsense & Rambles

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      The future is coming in the form of Genetically Modified Brewers yeast that makes hop flavors.
      See
      
      Bittering hops would still be needed early in the boil, but hop flavors can now be created by the yeast. Cool! :clap: As the article says, year-to-year variations in crops of hops would be overcome by consistent flavor production via the action of the yeast. I suppose that is important for commercial brewers who want to make the exact same beer over and over again.
      
      It is still early - I have...

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      Think you are talking about the wide use of RoundUp right before harvest in wheat fields all over the world. Someone I talked to that seemed very knowledgeable told me that at least 95% of those that think they are allergic to glutens are actually allergic to RoundUp! That’s bad for all of us. Scary...
      
      I hear what you are saying. I still am uneasy with GMOs. And you might be right, fortunately (or unfortunately), time will tell...
      4 Replies
      9196 Views
      Scott
      6 years ago
   5. Occasional difficulties accessing the forum site - Any experts out there?

      by ShorePoints, 6 years ago in The Site is Under Major Reconstruction so...

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      In recent weeks there have been times when I did not get to “Active Topics” from a bookmark that used to work. Different browsers, different computers, similar results after a while. :scratch:
      
      It seems that the forum has moved over to https instead of http and it involves what is called a re-direct from the old bookmark to the new (blue) page. Changing the old bookmark url to https helped.
      
      Pat is working on this Domain Name Server (DNS) glitch along with millions of other things having to...

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      SP, I'm not getting that problem with Latest . Where does it take you? (Bloody IT stuff! :) )
      
      Just got your email. I think what is happening there with your browser saying your connection is not private when you click on Latest is that the code is drawing a font from a content delivery network ( In other words it's drawing from a non-secure external site. This is probably a good example of something that would take minutes for an expert in css and html to solve but could take me a whole...
      3 Replies
      19232 Views
      Pat
      6 years ago
   6. A use for removed sample

      by ShorePoints, 9 years ago in Brew Day Stories and/or Pics

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      After measuring the Specific Gravity of the wort that will go into an opaque primary fermentation vessel, what does one do with it after tasting? I do not return it to the main batch. The ~200 mL sample goes into this clear container fitted with a bubbler.
      side.jpg
      I usually add the last dregs from the yeast container, whatever that was - bag, tube or starter jar - not worrying about cell count here. It also doesn't have to be the exact same yeast as the rest if I want to experiment with...

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      A valid point Rick, the only one I ever had break was when I found one of my sons playing with it (inside its protective case thankfully). Think I will continue living on the edge here tho, its possible of course it could break in there, but I gently place it in the center of the bucket, and the only thing it touches is the beer and my sanitized fingers... Someday I will probably go the refractometer route...
      9 Replies
      9936 Views
      goulaigan
      9 years ago

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