A new Flickr Favorite by daveleb.
Uploaded: December 30, 2012 at 08:50AM
Shared: Beer Recipe of the Week: Saison d’Hiver
Beer Recipe of the Week: Saison d’Hiver on Homebrewers Association:
Drew Beechum presents Saison d'Hiver, along with three other season-themed saisons, in his May/June 2008 Zymurgy article "A Saison for Every Season." All grain and extract directions provided!
Shared: Beer Recipe of the Week: Raspberry Basil Porter Aged on Palo Santo Wood
Beer Recipe of the Week: Raspberry Basil Porter Aged on Palo Santo Wood on Homebrewers Association:
Bryan Selders, former Dogfish Head lead brewer, decided to create his own holiday tradition and came up with the recipe for a raspberry basil porter aged on Palo Santo wood. Cheers!
Shared: Mead Recipe of the Week: Sweetness of the Holy Fire
Mead Recipe of the Week: Sweetness of the Holy Fire on Homebrewers Association:
Byron Burch won over the judges at NHC 2005 with his lime and chile d'Arbol mead he dubbed "The Sweetness of the Holy Fire." The citrus-spice flavors of the lime and chilies balances out the sweetness of the honey.
Shared: Adding minerals to reverse osmosis water for a strong stout
Adding minerals to reverse osmosis water for a strong stout
A product called Pickle Crisp is calcium chloride and is available were canning supplies are sold. It is intended for human consumption. The same is true for Pickling Lime. Pickling Lime is also known as Slaked Lime or calcium hydroxide. One pickling lime brand is Mrs. Wages.
Shared: Water treatment for stout
In the case of using pickling lime, I find that you have to wait and add that mineral after you have doughed in. It is too strong and increases the water pH too high if added only to the water prior to mash in.
Shared: Adding minerals to reverse osmosis water for a strong stout
Adding minerals to reverse osmosis water for a strong stout
At atmospheric pressure, chalk can only provide up to 55 ppm of HCO3 to water and any attempt to over dose the water with chalk will just add to the sediment at the bottom of the mash tun.
Shared: WLP002 VS Fermentis Safale S04
WLP002 VS Fermentis Safale S04
After I read that, I started rehydrating my yeast at 105* +/- a few degrees. Before that, I was rehydrating in the 60-70*F range. I also use Go-Ferm now. Go-Ferm is a yeast nutrient that doesn’t have inorganic nitrogen (DAP). DAP is really harmful to yeast during rehydration, so don’t use any yeast nutrient that contains DAP. As far as I can tell, Go-Ferm is basically Fermaid K without the DAP.
I noticed a difference right away when I switched my procedure. When properly rehydrated, the yeast gets creamy, sticky, and bubbly, just like kraeusen. If you don’t do it right, the yeast wants to drop to the bottom of the container like sludge (I guess that’s all the dead yeast).
Shared: Beer Recipe of the Week: Mein Nelson Sauvin
Beer Recipe of the Week: Mein Nelson Sauvin on Homebrewers Association:
This recipe for Mein Nelson Sauvin, a hoppy wheat beer, is a sneak peak from Stan Hieronymous' new book For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops.