Curtis2010
Well-Known Member
- Joined
- Dec 6, 2011
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Nsaubes now has the grain.
Rappy, did you ever deposit your payment?
Rappy, did you ever deposit your payment?
I walked into the DC on Monday and noticed they had a bunch of Cargill Products laying around. Cargill is a big Malt Supplier in the US and has factories all over Central America. I didnt ask the rep if they could get their malt because my spanish is still lacking. but it may be worth a shot.
i emailed Cargill when i got home to see if their central american locations carry malt and if i can just go straight to them. no response yet.
on another note. my DC malt test batch came out nice. i cracked one last night after 4 1/2 weeks in the bottle.
i dry hopped my IPA batch on Monday, gonna bottle that one up this weekend.
Cool maybe pacaya can contact them and find out?
Hi Curtis, I will deposit next week, sorry!
Hi all, quick note too, on my last brews:
- DC LME IPA: made only with DC malt + a little table sugar, it came out pretty good although I've had carbonation problem (uneven carbonation, sometimes they are overcarbonated, sometimes they are flat.. evan had 2 bottle bombs... messy), but some of them have a correct carbonation level, and they are nice. The hop aroma came out pretty good as I dry hopped with cascade for 2 weeks... Although bottling was a little messy, because I dry hopped with pallets that I through stright in the fermenter... Next time I'll think about a muslin bag or something like this... Anyway, I think It's an easy recipe that is not very expansive and easily replicable, given the access to ingredients that we have here in Guate..
- The pepitoría/chile guaque amber: This was brewed with half DC LME and table sugar and half home malted and partly toasted malts... Plus a late addition of chile guaque in the boil, and additions of chile guaque and toasted pumpkin seeds in the fermenter for a week (dry chiliing/seeding, hehe). Originnaly I wanted to do more something like a brown ale or even a porter, but my home toasting experiment didn't lead me to real chocolate malt: I got 2 kinds of toasting, something like amber malt, bicuity/nutty, and something like a very pale chocolate, with kind of nutty/chocolaty taste, but quite pale color... At the beginning (2 weeks after bottling) the pumpkin seeds flavor/aroma was still too strong, but it mellowed after a week, leaving a nice nutty touch. The chile guaque is way more subtle in the flavor, and I guess it also added something to the color (deep red/amber)... In the end the beer is easily drinkable (amber colour, aroun 5-5.5°), and it's interesting and original. The conclusion is that the late addition of chile guaque in the boil was almost useless, and most of the flavor was given by the additions in the fermenter. I would really try again this recipe, but as I wanted at the beginning, i.e. in a porter... Cile cobanero would be worth to try too, as when you by it toasted at the market it really has a smoky touch that could be interesting. It's way hotter than chile guaque too, hehe...
Ok guys, mid october is coming up, any ideas for where/when you'd like to/be able to get together? I've bottled samples of my märzen, nancy brown and birthday saison; and depending on how soon the get together happens, I might also have some oud bruin available.
someone got back to me from cargill, a US rep. i asked if they could either ship their products to a cargill location here or to a distributor like DC. waiting to hear back.
i brewed a pumpkin beer this week. bubbling away as we speak. my wife found libbys pumpkin puree in managua. i baked it at 350 for 15-20 mins with a 1/4 lb of brown sugar, dash of cinnamon and pumpkin pie spice. then steeped it with specialty grains - 10oz of special roast
Fermentables:
9 lbs of the DC LME. and 1 lb of brown sugar
Hops/Spices:
3/4 oz of magnum at 60
1 oz of kent golding at 15
at 5 min:
1 tsp - ground allspice, ground ginger, whole cloves, & pumpkin pie spice
1/2 oz of fresh grated ginger
Fermenting with US -05
I will add 1 tbsp of real vanilla extract after fermentation or at bottling. i might secondary this to clear it up as im sure alot of the pumpkin puree got thru my grain bag.
Well, my "schedule" keeps drifting so best to set a date without me. Although, late October would be most likely for me.
Hi guys
I thought I would update you on my recipe from 22nd August. Well, after 45 days or so of proper bubbling (plus a wait of 10 days to make sure) I finally got it into bottles last week, in time to get another batch on the go for this full moon. It tasted rather good, GF approval rating of this beer was high and that was before conditioning! I guess I'll find out properly in a couple of weeks. Bottles have been wrapped in costales and put in a box, just in case any turn out to be bombs!
The next batch was brewed yesterday, lunchtime drinking took it's toll on my ideas for Saturday ;-) All Guatemalan ingredients again, but tinkering with the formulation and a bigger batch - 15 litres this time. This recipe was:
1.75kg DC LME
0.5kg Panela
75g Quinfica powdered hops @ 60 mins
25g Quinfica powdered hops @ 15 mins
Yeast slurry - harvested from last batch
Lag time seemed to be about 12 hours - it wasn't bubbling last night at 10pm, but this morning is bubbling very rapidly. Rapid bubbling is what I saw with the last batch (although with a lag time of 3 or 4 hours IIRC) and I cut down the amount of yeast slurry I used this time. I hope this time the main bubbling period will be shorter, and I'll be able to get another batch in the primary next month. With the snowbirds returning to San Marcos I'm hoping to find someone willing to bring me an extra airlock, hydrometer, dried yeast........
Once again, things are a little up in the air here, but I would hope that November 8th might be possible. A Saturday might be even better, but honestly I am not likely to really know until about Nov 4th. I am hoping this time will work out, I am looking forward to meeting you all and trying some of your wonderful brews!
Thanks Patzaquel for the info on Quinfica. I looked at the website and it says they have powedered, leaf and extract hops. So hopefully they will have at least one of them in stock when I run out of the hops I brought from the states.
I am available on either November 8th or 9th. I also have a pretty nice view of the city, Agua, Fuego and Acatenango from the deck of our appt. in Zone 15 if people would like to have a pot luck here rather than meet in a restaurant.
here is the IPA. it turned out really nice but a tad sweet. the hop profile is right up my alley. I enjoy the FF 7C's and Cascade combo for flavor and aroma.
I think it will be awesome if i could cut it with some 2-row or a light extract to lighten it up and get rid of some of the sweetness
What I usually do to make dryer beers said:i went with a 1/2 lb of brown sugar on it. i'll plan on doing a full lb of white table sugar next time i do an IPA then. (4 gallons)
i have the pumpkin just about ready to bottle.
once i bottle that, i plan on doing a stout with some of the US-05 yeast slurry.
8 Gallons:
- 15 lbs of the LME
- 1.5 lbs of brown sugar
- 8 oz of black patent
- 8 oz of roasted barley
- 16 oz of chocolate malt
- 1.5 oz Magnum 60 min
- 1 oz Kent Golding 15 min
- 1 oz Kent Golding 5 min
Unfortunately the mead I left aging got contaminated and has a distinct vinegar off flavor to it now. I'm thinking of just going with it and making vinegar, but would like a clean culture to continue with. Has anyone seen natural unfiltered vinegar in the City? Or, know of somewhere I could acquire a culture in country?
Curtis, I've got a bottle of apple cider vinegar at home, unfiltered and organic, with a small piece of "the mother"... The brand is Bragg, imported from the US and I guess (but not a 100% sure) that I bought it in wallmart...
Hello all! I'm new here and I would like to introduce myself! Ive been contemplating getting into homebrewing for a while and have finally decided to take the plunge into the hobby!
I want to buy most of the smaller equipment, hops and yeast from the US. I will buy a kettle from zone 1, and will ferment in a tambo salvavidas. However, I wanted to get some LME from DC but they are out of stock. I contactes a place called Grupo Aseal and they had DME, however it seemed a bit expensive (US$4.60 per kilo) and Im not sure if it works (its extracto de malta adiastasica). Does anybody know of another place to get malt extract?
Another option would be to malt my own barley, but that seems a bit daunting and I would have to get more equipment!
Thank you all!
WALMART in Guate City right?
EBC is roughly SRM X 2, so about 15 SRM; amber at most. The DME has soy lecithin which isn't good news for head retention and also caramel coloring; which means a darker color (110-170 EBC so 50+ SRM). It's not looking really good as far as the DME for beer.
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