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   1. So people, I just got a pound of Nelson Sauvins....

      by Squared, 12 years ago in Intermediate Brewing

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      I did some research on some recipes but it seems this hop is pretty new to a lot of north americans. I figure I'd come to the RIGHT place and ask about your experiences/thoughts/recipes etc....
      
      I'm thinking a hop forward beer, but any other suggestions welcome!

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      Squared,
      Get yourself a Drifter Pale Ale from Widmeer Brothers Brewing. That will give you a good idea what this hop can do.
      4 Replies
      6745 Views
      rockbotton
      12 years ago
   2. Industrial Infrered thermometer for brewing?

      by Squared, 12 years ago in Bags, Mashers, Thermometers, Kettles etc.

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      Anyone ever though of /used an infrared thermometer for brewing? they appear to be fairly accurate and have an amazing temp range. Best part is you just point and shoot...
      
      Local tool shops have them on a huge special like 70% off its only like 20 bucks.
      
      thoughts?

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      Thanks fellas
      
      I did some research and does appear that there are some merrits to using it especially during fermentation, where you don't want to necessarily open the lids/bungs too often.
      
      Also, I was anticipating stirring the mash first before getting readings.
      
      Seems like a lot of chefs use them too for making candy and caramels where temp really matters by even a few degrees.
      3 Replies
      5881 Views
      Squared
      12 years ago
   3. Kettle Caramelization

      by Squared, 13 years ago in Intermediate Brewing

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      Anyone have experience with this? I seem to remember someone on here mentioning it but I can't find the thread.
      
      I am making a wee heavy with a traditional method of kettle caramelizing about 7 liters of the wort. Going to boil it down on my stovetop until about 2/3 evaporated then add it back to my boil.
      
      I've heard it imparts deep caramel/toffee noted to the finished product. Some BJCP judges have been known to wrongly diagnose diacetyl, so I was wondering if anyone has any imput on that....

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      Well, I brought it to my club for the first run of tastings. Fellow brewers thought it was really good, and I think a lot of them were surprised it only had black barley/kettle caramelization for the color- which is a deep dark copper/red, probably a bit darker than I expected.
      
      The flavour was a lot of caramel notes that was still within style I think. The oak chips soaked in whiskey while fermetation was going on, that I added after to secondary really added another angle to the beer. But, it...
      5 Replies
      6592 Views
      Squared
      13 years ago
   4. Wyeast 2124: Bohemian strain

      by Squared, 13 years ago in Yeasts

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      Question with wyeast 2124 bohemian lager:
      
      This Carlsberg type yeast is the most widely used lager strain in the world. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.
      
      Origin:...

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      Good on you Squared for thinking of emailing them. It's great that they replied and really impressive that they gave you a clever solution. :thumbs:
      6 Replies
      8911 Views
      PistolPatch
      13 years ago
   5. Wyeast 1056 and krausen not dropping

      by Squared, 14 years ago in Fermentation (Wort to Still Beer)

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      Title says it all, I used wyeast 1056 and I got a good fermentation about 10 hours post pitch and fermenting about 15-17 range.
      
      Its now day 8 and there is still a big thick layer of krausen that won't subside. I know that a gravity check will be a definite answer to it's progress and I will leave it another few days. Not gonna panic, just never happened before...
      
      has anyone else had this characteristic? I might add that this is the first time using this strain

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      Yeah, I've really grown accustomed to this strain now because I like the clean flavour that comes off it at about 16C. That was the first time I used it cause I seen so many others use it or US-05. Though, it does not always come out bright with its medium/low flocculation, I find that the more specialty grains the better looking it is. I've read that the darker grains help with the clarity.
      
      It's basically my house yeast now, becausee my basement ferments it perfectly!
      
      And yes, I just let...
      6 Replies
      10149 Views
      Squared
      14 years ago
   6. Cleaning dirty ball valve/connections

      by Squared, 14 years ago in Cleaning and Sanitisation

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      Hey gang,
      
      I have inherited 3 stainless keggles with ball lock valve welds and thermometers inserted. Lucky me!
      
      I have taken on the challenge of cleaning them through well before they are used. They were pretty dirty, have old spent grains in them, dark stains, etc. They are basically a mess and I tisk tisk the previous owner for not cleaning post brew.
      
      I've so far pulled apart the ball lock and fitting components.
      
      What sorts of cleaners should I use? There are stainless fittings and brass...

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      And it also neutralizes the alkaline cleanser if you didn't rinse it thoroughly enough
      4 Replies
      12765 Views
      stux
      14 years ago

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