Recent Posts

1

General / Re: What's Brewing?

« Last post by jamie_savoie on Yesterday at 10:13:38 AM »

Last week I brewed an american rye stout using freshly dried homegrown cascade/nugget hops. Tomorrow I’m brewing an Hopfenweisse and hoping it with Hull Melon. For malt I’m using Innomalt floor malted red wheat and their floor malted pils moderne. Fantastic malts if you can get your hands on some

2

General / Re: What's Brewing?

« Last post by feldmann on September 16, 2018, 08:45:52 PM »

I'm across the pond and am almost done the boil on Canuck's coffee porter - https://www.canadianhomebrewers.com/viewtopic.php?f=26&t=477 - Using local Malawian coffee of course.



Just looked through my grain inventory, and found out that I've got the ingredients on hand to pump out BierMuncher's Centennial Blonde (as seen at https://www.homebrewtalk.com/forum/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841), so this just turned into a double brew day! 

Cheers from Malawi! 

I love coffee in beer but its something I've never done before. Let me know how it turns out!

3

Hops / Re: Wet Hops

« Last post by ECH on September 16, 2018, 03:43:57 PM »

Won't know how much I have until I pick them, but good to know that it doesn't matter when.

I have seen some people put fresh cones in as a dry hop, so didn't think it mattered when. Figure any insects aren't going to survive in 180F water, and anything going in as a dry hop, likely isn't going to survive the alcohol. Just have to worry about infection on the cold side.

4

Hops / Re: Wet Hops

« Last post by jamie_savoie on September 16, 2018, 01:40:33 PM »

You can pretty much use them like any other hops, just use 5-6x the amount. So the equivalent of 1oz of pellet would be 6oz of wet hops. I’ve never worried about insect and such and never had a problem. I typically use them at flameout and also at 170F for 30-45 min. It’s also a good idea to make you batch a bit bigger in volume because the hops will soak up a lot of wort

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General / Re: What's Brewing?

« Last post by magee_b on September 16, 2018, 07:39:57 AM »

I'm across the pond and am almost done the boil on Canuck's coffee porter - https://www.canadianhomebrewers.com/viewtopic.php?f=26&t=477 - Using local Malawian coffee of course.



Just looked through my grain inventory, and found out that I've got the ingredients on hand to pump out BierMuncher's Centennial Blonde (as seen at https://www.homebrewtalk.com/forum/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841), so this just turned into a double brew day! 

Cheers from Malawi! 

6

Hops / Wet Hops

« Last post by ECH on September 15, 2018, 10:10:56 PM »

When using hops right off the bines, when should I add them to the wort? During the boil? Whirlpool?

I don't have enough grown to bother drying them, so I thought I would do a wet hop pale ale (mostly centennial that I have), and was going to use an oz of pellets at 60 for bittering, and put what I have for whole cones in a 30 min whirlpool once the wort cooled down to 180, but then my wife asked, what about any insects and such that may be in them, shouldn't you at least put them in the boil for last 5-10mins.

So now I am perplexed, didn't think of that.

Just a simple recipe, 80% Pale, 20% Vienna, Centennial pellets to bitter to about 35IBUs, and then the wet hops in whirlpool. If I estimate that I might have the equivalent of an 1oz of dry hops with what I have on my plants, it brings the IBUs up to about 50 if I put them in with 10mins to go. Not detrimental, just thought the whirlpool additions might give more of the wet hop character.

Other option is to put them in at 0min, and let them steep for 30mins. Would get the initial boiling wort and then maybe roll into some of the flavors.

Any advice? 

7

Welcome Forum / Re: Hi - First Post!

« Last post by shazapple on September 14, 2018, 09:02:03 AM »

I think it is a paid member thing only.

8

General / Re: Pub Night - September?

« Last post by ECH on September 13, 2018, 10:01:54 PM »

Sorry I missed it, wife and I were on vacation in Nashville.

Went to a place called Craft Brewed. When they found out we were from Canada, their eyes lit up and asked us if we knew a bunch of Canadians that came down for the brewer's conference in Nashville a few months prior, apparently they made a memorable impact on them there.

Seem to recall the guys at Trailway being there....made a lasting impression apparently.

9

General / Re: BrewHQ Brew Box Subscription

« Last post by ECH on September 13, 2018, 09:56:56 PM »

I use Noble for grains and the odd dry yeast, mostly because they are the only game in town.

My only issue is that I am a serve yourself kind of guy, so when I walk in and just start measuring out grain, I often get the "what do you think you are doing" look.

I mean, as far as I know, it is self serve, if the workers want to measure it out for me, have at it, but I sometimes will go in with what I need for a recipe, and call an audible while there. Recipe calls for Crystal 30, and they have 20 and 40, or maybe instead of regular pale malt, I will go for whatever is being offered from Horton Ridge. Not sure if it makes much of a difference in the long run, but at least using Horton's stuff, it is like using local ingredients. 

10

Welcome Forum / Re: Hi - First Post!

« Last post by ECH on September 13, 2018, 09:50:35 PM »

Um how do I like other's posts?  I never see a like button.  I'm guessing I need level of a Paliden or something?

It should be at the top right hand corner of someones post. As far as I know its available to anyone.

Often wondered that as well, only thing in the top right corner of the posts on mine is the "quote" button.