Brisantni
Member
- Mar 4, 2010
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So not only a born but a natural born brewer.
I don't believe so much, but that's something I believe.Why shouldn't does it make sense?
Brewing
- Thread starter Gorlith
- Start date
So not only a born but a natural born brewer.
I don't believe so much, but that's something I believe.Why shouldn't does it make sense?
gnoff
Member
So not only a born but a natural born brewer.
Why shouldn't does it make sense?
Mainly me butchering the English language and/or using it in an ambigious way
Just finished brewing beer nummer 100! yay
Didn't even take me 9 years
I don't brew that often compared to others, but at least I'm finally in trippel digits!
gnoff
Member
They get names on and off, but it's easier for me to keep the numbers in my head than the names.
Not all of them get names though, perhaps due to lack of imagination?
Like the one I brewed yesterday is "Smoked Porter", nothing witty or cool or anything, that or "Batch #100".
I'd say in that particular case Batch 100 is more awesome
I could just call it cancer lung, hehehe
I've stopped smoking (again) so now I'm fine, my lungs are very healthy I'm sure!
Brisantni
Member
- Mar 4, 2010
- 706
- 0
- 16
They get names on and off, but it's easier for me to keep the numbers in my head than the names.
Not all of them get names though, perhaps due to lack of imagination?
Like the one I brewed yesterday is "Smoked Porter", nothing witty or cool or anything, that or "Batch #100".
I'd say in that particular case Batch 100 is more awesome
I could just call it cancer lung, hehehe
I've stopped smoking (again) so now I'm fine, my lungs are very healthy I'm sure!
Well, I see... better you give em numbers only.
I suggest, that next time you brew a beer with Mirin (you know, that cooking wine from rice, salt and aspergillus oryzae) as an ingredient. Or wouldn't that possibe because of the aspergillus?
gnoff
Member
no idea at all, don't even know what that is
Decided not to brew more beers this year, 5 beers and 3 meads this fall feels like enough.
In total since I started 100 beers and 8 meads.
The sloe mead and the rhubabr mead both taste sooo nice!
The (mainly) currants (mosty red, some black) mead is bubbling away.
Decided not to brew more beers this year, 5 beers and 3 meads this fall feels like enough.
In total since I started 100 beers and 8 meads.
The sloe mead and the rhubabr mead both taste sooo nice!
The (mainly) currants (mosty red, some black) mead is bubbling away.
gnoff
Member
The Mirin is a wine that gives your meals a special taste. The aspergillus is a microorganism, a fungus, kind of mould fungus or something like that
ah, we usually try very hard not to let anything grow in our beer other than the very selected beer yeast(s), but could be a un experiment
gnoff
Member
Finally racked my smoed porter, batch 100, to bottles today.
Also transferred my currants and gooseberry mead from the berries to a new vat, hope to bottle that during the coming week.
Also transferred my currants and gooseberry mead from the berries to a new vat, hope to bottle that during the coming week.
gnoff
Member
Tasting my beer #100 for the first time to celebrate the end of fever
Used plenty of special smoked malt from Gotland in it, very potent and tasty
Rick, smoked, sweet, mineral taste.
Dark reddish brown color, nice big tan head
mmm, I like
Lets see what my mates think
I know the one that HATES smoked beers won't be able to drink the full bottle for sure, hahaha
Used plenty of special smoked malt from Gotland in it, very potent and tasty
Rick, smoked, sweet, mineral taste.
Dark reddish brown color, nice big tan head
mmm, I like
Lets see what my mates think
I know the one that HATES smoked beers won't be able to drink the full bottle for sure, hahaha
gnoff
Member
wow, I really let this thread escape, page 3, that's a bit sad
Disinfecting some stuff now
Today will rack my first porter for this season to secondary, two different vessels
small vessel = keep the beer pure, as is
bigger vessel = rack bigger part of the beer onto a bunch of black currants
Tomorrow will brew a new beer, not sure yet, but will again try the method of mash hopping, also will try first wort hopping for the first time
will likely be a single hop Motueka something, got insane amounts of Motuekahops in the freezer
Monday I brewed a Pliny the Elder clone using brew-in-a-bag in my new school that started, earlier this year in my first school brewed a beer in a bigger 40-liter pilot brewery borrowed from big Swedish brewery Spendrups
Also have had time to brew with one of my disciples to see how he's doing and twice on commercial craft brewer Poppels
Beer focused fall indeed!
Disinfecting some stuff now
Today will rack my first porter for this season to secondary, two different vessels
small vessel = keep the beer pure, as is
bigger vessel = rack bigger part of the beer onto a bunch of black currants
Tomorrow will brew a new beer, not sure yet, but will again try the method of mash hopping, also will try first wort hopping for the first time
will likely be a single hop Motueka something, got insane amounts of Motuekahops in the freezer
Monday I brewed a Pliny the Elder clone using brew-in-a-bag in my new school that started, earlier this year in my first school brewed a beer in a bigger 40-liter pilot brewery borrowed from big Swedish brewery Spendrups
Also have had time to brew with one of my disciples to see how he's doing and twice on commercial craft brewer Poppels
Beer focused fall indeed!
gnoff
Member
The porter last night tasted divine!
Almost a shame to rack it to black currants, still did it.
Brewed my rye stout today, added a bit of clove and ginger to it as well. Hopped it rather well, might be a bitter one.
Almost a shame to rack it to black currants, still did it.
Brewed my rye stout today, added a bit of clove and ginger to it as well. Hopped it rather well, might be a bitter one.
gnoff
Member
Brewing at home today, right now saccharification rest.
Will be an ale, pretty light in color, pretty distinct smoke character, a bit to the sweet side as well.
Likely I'll single hop it with NZ Motueka hops.
English dry yeast, 3rd generation.
Yesterday bottled two beers, one pure brown porter, one brown porter that had a week in secondary ontop of a bunch of black currants.
Tried mash hopping in that the first time.
Also racked a beer to secondary, my sweet(ish) rye stout with some ginger and clove in it.
Again did mash hopping, also tried First Wort Hopping for the first time in that.
Will be an ale, pretty light in color, pretty distinct smoke character, a bit to the sweet side as well.
Likely I'll single hop it with NZ Motueka hops.
English dry yeast, 3rd generation.
Yesterday bottled two beers, one pure brown porter, one brown porter that had a week in secondary ontop of a bunch of black currants.
Tried mash hopping in that the first time.
Also racked a beer to secondary, my sweet(ish) rye stout with some ginger and clove in it.
Again did mash hopping, also tried First Wort Hopping for the first time in that.
gnoff
Member
gnoff
Member
Bottled my smoked ale Tuesday, today I'll flavor my latest mead.
Will split in 3, one witha bit of eucalyptys oil, one with some more oil, one with loads of black currants
Will split in 3, one witha bit of eucalyptys oil, one with some more oil, one with loads of black currants
gnoff
Member
i know. i wouldn't get you to send some here. it's a waste of money. i'll just have to come visit 
gnoff
Member
i know. i wouldn't get you to send some here. it's a waste of money. i'll just have to come visit
we'll drink some
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