Recent content by NorJerseyHomebro

My culture started as brewers yeast for sure, but it is definitely not a pure culture any more. The bread had a progression over 2 months from tasting like beer to tasting like sour dough. I have used this starter probably 30 times. So it bares no resemblance to the yeast I started with. That...

So. This is a little late now. But I have been playing with sour dough for 2 months now. Recently I brewed a test batch with the yeast to see if it would taste good. Also, as a disclaimer I started the starter off as yeast from the brewery I work at. After 2 months of feeding it with flour and...

Thanks! I also run my works blog, http://amundsenbryggeri.wordpress.com/ where I am assistant brewer. That one is a little more pro looking and a lot, lot less nerdy. But yeah, thanks for checking it out!

A few months ago, I started a blog chronicling my home brewing. What sets my blog apart is how incredibly lame it is. You see, my main project right now is a series of beers based on the A Song of Ice and Fire books (Game of Thrones). There is other things in it too, beer drinking.... And other...

Made a rhubarb belgian ale recently, OG was 1.056, checked the gravity a week after fermentation started and it was only 1.020, checked again two weeks on and it is still 1.020. the sample tastes pretty balanced and dry from the rhubarb (theres about 3lbs in it). So my question is, is the...

The dill isn't a sour note though, I noticed it when I was bottling but didn't think it was an off note at all, just interesting, but after it carbed up it became much more intense and nasty. But I didn't notice any off flavors at all when I was bottling the beer, I was thinking it would be a...

Ok. So I just bottled a batch of beer, it's been sitting now for about 2 weeks at 65 degrees or so. Cracked open the first bottle and the smell really, really, really takes your breath away. It is like a mixture of dill, butter, and hairspray. It is the first time in almost 30 batches I've had...

no I don't, and I live in norway, where it is difficult to find rubberbands in most supermarkets... I doubt finding simethicone would be easy. It seems like its calming down though, it's been going strong since last night so maybe I can just leave it and let it keep drueling out from the top.

I think I'm just going to separate it out and recombine it later on like a did with the oatmeal stout before this. I'm going to work in a few hours and the last thing I want to come home to is a crazy beer covered mess.

the plastic tube i was using got clogged though its just runnin wild a bit

So I just threw my American brown ale onto a nice sized yeast cake, fermentation literally started 2 hours after throwing it on. Now its hittin high krausen and its really goin buckwild. Clogged the airlock, then it clogged the blow off tube, i really dont want a giant brown ale explosion in my...

It's either 52 in the basement or 68 in my living room, my bedroom is between 58-65 but it fluctuates a lot more than either the living room or basement getting colder at night and warmer during the day. I don't think I'm going for a true german style lager, because I am planning on more late...

Hey all, I'm planning on making a lager for the first time ever. I got a huge amount of yeast saved from my last yeast cake of California Lager yeast and want to try fermenting it in my basement which is currently 52F. I read on Wyeast website that this is too cold and with brewing a lighter...

great resource thanks for the link!!!!!! I just taste tested the beer, and it is totally lacking the nose and taste I wanted, but I'm going to dry hop with centennial and hope that does the job.

I am going to invest in a wort chiller, but don't have one just now(they are heinously expensive like most brewing equipment in norway). For my first batch of all grain beer I just siphoned hot wort into the sanitized fermentor and let it chill down on its own with the lid on. My question is...