Recent content by Cantoffie

hey folks, I am brewing a Barleywine tomorrow and did a two step starter to get the required yeast cells. but I have had the second step in my sanitized conical flask for about a week now. This leads me to the question, is the week of sitting in the flask going to effect the health of the...

Hmm, good to know. Looks like I missed the boat on fresh Spruce tips. Oh Well. Wonder if Grain and Grape would have Spruce Essence? Or perhaps there might be some at natural foot stores that sell burdock root and other flavourings for soda's and root beer?

Aesthetics are of little concern to me, I am just looking to toss it in the garage next to the bins and next to the work bench. All it has to be able to do is keep temperature at 3 degrees and Im happy. Im not so worried about efficiency either, You aren't running it at its full capacity when...

Looking to brew a traditional Quebecois spruce beer/soda. This is an amazingly refreshing drink in the summer. Anyone know where I can find some spruce tips around Melbourne?

Have been, just no luck thus far.

Will do. I am a vampire, I work as a bartender. :P

Caramelized 500g of Crystal 80 L after doing a little "Mini-Mash". Added this caramel into boil with about 5 mins to spare. Also added 16g of Salt... Fingers crossed. I originally just wanted to do a 10L batch, but ended up ordering the grains for a 20 L batch and said the hell with it!

Shit. Im an idiot, didnt say where I am. In Thornbury, Vic. Mornington Might be a bit far. :P

Looking to upgrade so I can brew quality all summer long, as well start to lager! Anyone have a Chest freezer or know where to get one for cheep?? name your price.

Ok so for Salt I have been studying a few Gose recipes online. Most are calling for a 14-28g salt addition w/5-10mins left in the boil for a 20L batch. Make sense? -Is that under the appropriate amount of salt that isn't going to bunk up the yeast? -this is of course for recipes of sour...

Cool might do two 12L batches one with caramels sugar and one with carameled(reduced crystal Malts) an see if there is a difference.

Check it. thought this might be the most suitable place to show people. :) Significance. Well I play a wacky sport called Bike Polo, and that is where I... give away... most of the beer I brew.

Interesting. Thanks for the discussion folks. So What I have got out of it thus far. Salt is safe to be added pre-fermentation if it is in reasonable amounts else I could theoretically go crazy post-fermentation to balance out a big caramel flavor... if required. I was thinking I'd do some...

Damn it! After I brewed yesterday I was doing dick all. Oh well next time!

How would one acheive a true and unmistakeable flavor of Salted Caramel in say a darker ale of sorts? Any suggestions?