tag:blogger.com,1999:blog-7406628831189172999.comments2023-11-02T23:50:41.479-07:00Ryan BrewsRyanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger607125tag:blogger.com,1999:blog-7406628831189172999.post-89865650111541493592021-01-20T08:31:43.747-08:002021-01-20T08:31:43.747-08:00I just made a variation of the lime, dap. If you r...I just made a variation of the lime, dap. If you read the d-180 candisugar it has date sugar. I looked up nutrition content and they have a mix of trace minerals and protein. I made a hoge podge. 6 dates boiled with some water strained, add to that 2 tsp citric acid, 1 tsp chalk, 1 tsp dap, some extra water then set aside. Boil down 4 pounds of table sugar and splash of water, I boiled for 10 minutes once it was melted, kept adding water and some of this date mixture. Then as it darkens add more little by little the date sugar stuff. Keep it hot, don't cool the sugar too much. Then get the color you want. I went for d 180 look, black looking on back of white silicone scraper. Dab some in cold water to taste. Black ish is very plumby roast deep carmel. Not sickly sweet. Then turn off. It'll stay hot for hours. Often 30 min add room temp water, little by little, it'll splash bubble. Keep doing this if you want to make syrup at room temp. Test a dab in cold water until it stays viscous in the water.. Lots of water was needed. At least 40oz. I didn't really measure. Total weight was 5.25 pounds. So the ppg is now 35. Thanks for the main post, super helpful.Ryan dnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-81370922640346799942020-12-26T05:30:48.167-08:002020-12-26T05:30:48.167-08:00Hey Ryan! How did this beer finally turn out? What...Hey Ryan! How did this beer finally turn out? What was your final SG with the fruit addition? Did you go for a high ABV?Henryhttps://www.blogger.com/profile/16107024691964176352noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-91326336581208925892020-08-03T07:21:12.943-07:002020-08-03T07:21:12.943-07:00You could try Kviek yeast, which is temp tolerant ...You could try Kviek yeast, which is temp tolerant at the temps you mentioned!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-42355289319375841362020-01-05T08:43:42.062-08:002020-01-05T08:43:42.062-08:00Anonymous.... Tell me about your nut brown ale ex...Anonymous.... Tell me about your nut brown ale experience. How did it work, How much extract did you use. I'm developing a "House Brew" for my home in New Mexico... Actually several. I've perfected the chili beer (shout out to Eske's Brewing in Taos, NM) for fall, and a Lemon Ginger shandy for Summer which is completely my own. Now I'm Working on the Pinon Nut Brown Ale. Pinon are a big deal in New Mexico... Any info appreciatedAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-79792551631941202682019-11-14T05:52:59.000-08:002019-11-14T05:52:59.000-08:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/00190093051473398616noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-84175431457255687322019-02-14T04:24:08.809-08:002019-02-14T04:24:08.809-08:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-43694404649639891242018-10-07T11:39:29.444-07:002018-10-07T11:39:29.444-07:00This comment has been removed by a blog administrator.Freddie Johnsonhttps://www.blogger.com/profile/17170042939983088615noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-9556125401348153242018-07-07T17:56:36.253-07:002018-07-07T17:56:36.253-07:00This comment has been removed by a blog administrator.lumenbeinghttps://www.blogger.com/profile/17680317612896086825noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-91785864516987630072018-05-07T08:49:57.942-07:002018-05-07T08:49:57.942-07:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/09000448413220722815noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-65619833215663119062017-03-29T17:54:58.152-07:002017-03-29T17:54:58.152-07:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/06230228427150063807noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-65743299860127178872017-01-10T17:43:37.832-08:002017-01-10T17:43:37.832-08:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/07092375209532883406noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-48194728105009267002016-12-15T20:40:47.868-08:002016-12-15T20:40:47.868-08:00This comment has been removed by the author.Ryanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-27990566389138702432016-12-15T20:37:56.504-08:002016-12-15T20:37:56.504-08:00Hrxx - I used a fermwrap heater like this one
ht...Hrxx - I used a fermwrap heater like this one<br /><br />http://www.homebrewing.org/Carboy-Heater_p_1732.html?utm_source=google&utm_medium=shopping&gclid=CjwKEAiAm8nCBRD7xLj-2aWFyz8SJAAQNalatdBQkvY7WOfeeVsjk5Y4xSlgBICkNtyLiZR8kf_MmRoCHLfw_wcB<br /><br />which looks like its only 10$ right now which kinda pisses me off...........Ryanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-40112802129095578262016-12-15T20:35:51.774-08:002016-12-15T20:35:51.774-08:00Gus - I believe it dropped down to 1010, though I ...Gus - I believe it dropped down to 1010, though I will have to check to be sureRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-63931334220050314022016-12-15T20:34:58.435-08:002016-12-15T20:34:58.435-08:00Simple Pleasures - I now just toss in whole and fr...Simple Pleasures - I now just toss in whole and frozen, though if your worried about dropping your temp too much you can thaw them first<br /><br />I typically try to filter this beer through something coarse and/or give it plenty of time to settle out. If your raspberries stay mostly intact then racking alone is enough, but if they disintegrate you need to be careful <br /><br />I wouldnt fine this beer, part of the character comes from the yeast in suspension, without the yeast you'll be missing some of the flavorRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-24557952168145568882016-12-07T02:31:10.705-08:002016-12-07T02:31:10.705-08:00Ryan,
Great recipe for a saison which I am going ...Ryan,<br /><br />Great recipe for a saison which I am going to brew. Never added fruit before - did you just add your raspberries whole frozen after primary. Not mashed or pureed? I have a conical fermenter that allows me to do primary and secondary in one - do I need to strain this beer on bottling or will the fruit float to the top? I am planning to cold crash and fine with gelatin (do not do this for Wheats) is this okay for this beer? Apologies for all the questions ...Simple Pleasures Breweryhttps://www.blogger.com/profile/04162312334375774356noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-61519233989715694442016-12-07T00:05:00.398-08:002016-12-07T00:05:00.398-08:00I couldn't see FG in the original recipe - wha...I couldn't see FG in the original recipe - what was the AA% like?Gusnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-11136435279657812332016-11-21T04:34:46.913-08:002016-11-21T04:34:46.913-08:00Thanks for the first impressions of this beer. Som...Thanks for the first impressions of this beer. Something like this is also on my to do list. Where did you ferment this beer. Did you build a fermentation box because I hab no room in my house where I could reach 100F.<br /><br />RegardshrXXLighthttps://www.blogger.com/profile/14745636468331304994noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-22051522129461926292016-11-06T07:55:16.970-08:002016-11-06T07:55:16.970-08:00an update on my precious post:
I made another bat...an update on my precious post:<br /><br />I made another batch with just Sugar + WYeast yeast nutrition, no acid, no lime:<br /><br />Results: very good, it stayed liquid in the pan, browned quickly, less ammonia, good caramel taste. I went up to 127 to 130 C and kept it in that range by adding water until I got the right colour. Bottled my syrup at 115C boiling temp.<br /><br />My question still stands: What is the use of the lime?<br /><br />PS we have soft water, so probably on the acidic side.<br /><br />Thanks,<br /><br />TomasAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-62125770836722573012016-11-04T05:16:42.965-07:002016-11-04T05:16:42.965-07:00Hi Ryan and all others involved in this research.....Hi Ryan and all others involved in this research.... Great stuff!<br /><br />After doing it wrong ;-), making a dark candi syrup with 300 gr sugar, 75ml water and a pinch of citric acid, I found this post. The taste of my first attempt was a bit bitter, that was the reason to investigate more...<br /><br />Next I experimented with 300 gr sugar, 75ml water, 0.5 tsp limeslurry + 0.5 tsp Wyeast nutrient. <br />These are my experiences:<br />* It off-gassed a lot of ammonia the first 20mins., but taste was OK, not medicinal or chemical<br />* After cooking for over an hour the colour was more or less as you get with 7min cooking!!<br />* It foams like mad<br />* I can't get temps above 120C, because it turns into a fluffy crystaline stuff that is very hard to stir, so inversion is definitely prevented and crystallisation favoured my the high pH!<br /><br />I understand you need temps in the range above 260F (127C) to get Maillard reactions. But that does not work for me.<br /><br />Any suggestions what I did wrong?<br /><br />Thanks again,<br /><br />Tomas<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-32030700811541643312016-10-20T19:52:50.490-07:002016-10-20T19:52:50.490-07:00Hank,
I noticed that difference myself before I u...Hank,<br /><br />I noticed that difference myself before I used the juniper and asked the forester I work with who originally identified the juniper for me. He said that what I was using was Juniper commnunis var alpina, that pic you linked looks like commnunis var communis, which unfortunately I couldnt get my hands onRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-21977824328270903392016-10-20T04:48:04.617-07:002016-10-20T04:48:04.617-07:00Hey Ryan! Are you shure you used Juniperus communi...Hey Ryan! Are you shure you used Juniperus communis? I was also looking for some Juniper but used just juniper berries in the end because the tree i found looked like yours and i wasn't sure which species it was. Could have been Juniperus virginiana.<br /><br />Juniperus communis should look like this: (Leaves should be spiky like fir needles) <br />http://larsga.webfactional.com/photoserv.py?t345554Hanknoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-22135932234950231872016-09-18T13:12:40.548-07:002016-09-18T13:12:40.548-07:00How did this turn out in the end anyway?How did this turn out in the end anyway?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-90151020456998334642016-09-09T12:27:50.646-07:002016-09-09T12:27:50.646-07:00How'd this turn out? I'd be very intereste...How'd this turn out? I'd be very interested in hearing the esters produced by this strain. I'm a lover of all things farmhouse and this is pretty much the only commercially available farmhouse strain I don't have. From research, it seemed too similar (if not exactly the same) as Omega Yeast's Hothead. <br /><br />I get a distinct orange and mixed berry flavor from Hothead, sound similar?<br /><br />http://www.omegayeast.com/portfolio/14158-2/Anonymoushttps://www.blogger.com/profile/12374474174542095548noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-46672550148210332042016-07-25T05:02:59.211-07:002016-07-25T05:02:59.211-07:00Very cool. Looking forward to reading the tasting ...Very cool. Looking forward to reading the tasting notes.FerventBrewerhttps://www.blogger.com/profile/00214591907160820791noreply@blogger.com