TomoLiver - Home Brew Forums

Comment by TomoLiver February 2013 permalink

2013 Brew Log

Hello all! TOMO HERE. It's been a while. 78 + 5 gallons Scottish 70 Shilling 5 gallons Hoppy Amber 5 gallons Farmhouse Table Beer 4 gallons Sorghum Pale Ale = 97 gallons!

Comment by TomoLiver February 2013 permalink

cider and mead questions

should be tasty. just remember the egg smell during ferment is normal. egg smell two months after indicates a problem. i have made several with brown sugar, but the unfermentables leave a flavor that i don't enjoy, although most people do. …

Comment by TomoLiver February 2012 permalink

cider and mead questions

"Brewed" a cider today. 5 gallons of apple juice 2 lbs of brown sugar 2.5 lbs honey (I'll add this in a couple days) Used Wyeast 1099 ale yeast. We'll see!

Comment by TomoLiver February 2012 permalink

Force Carbonating Question

If/When the IBA kicks, I'll look into rushing carbonation of the other two. Until then, I can wait.

Comment by TomoLiver January 2012 permalink

Force Carbonating Question

Cool. I think for now I'm gonna let them cold condition for the week or so at 10psi.

Comment by TomoLiver January 2012 permalink

Force Carbonating Question

What do you consider high pressure for the 24 hour timeline?

Comment by TomoLiver January 2012 permalink

Force Carbonating Question

I'm trying to decide where exactly I fall on high pressure forced carbonation vs. low and slow.

Comment by TomoLiver January 2012 permalink

2012 Brewlog (how many gallons of beer will we collectively brew?)

108.5 + 5.5 Gallons of Black Bear Baltic Porter 114 Gallons.

Comment by TomoLiver January 2012 permalink

bottling from a keg

Cool. I'll try this soon. In the past, I did everything except for dropping the pressure when filling, and I ended up with a flat 6 pack.

Comment by TomoLiver December 2011 permalink

What is the next brew on your list?

Anyone here tried something like that before?

Comment by TomoLiver November 2011 permalink

What is the next brew on your list?

I think I'm gonna try an IPA with the malt bill of an English IPA but the hop profile of an American IPA. Maris Otter base malt and Cascade and Amarillo hops.

Comment by TomoLiver November 2011 permalink

Keg Priming Question

You also need to cut the amount of priming sugar in about half for naturally priming in kegs vs bottles. I have found 60% works well for me. Purely out of curiousity, why is this?

Comment by TomoLiver November 2011 permalink

Black Bear Porter (AG)

I'll have to brew this one up for sure! This one goes on the list..... Let me know how they turn out!

Comment by TomoLiver November 2011 permalink

Need Help Brewing Beer?

What Scoob said, Happy to help!

Comment by TomoLiver November 2011 permalink

Tomo "Cheesy" Liver Here.

do you have a logo or labels? Not yet. Had a logo drawn up for the competition but it hasn't gotten further than a posterboard. I'd like to get that together in the next couple months.

Comment by TomoLiver November 2011 permalink

Black Bear Porter (AG)

The CaraPils is there for head retention. I feel like the wheat adds a little creaminess to the mouthfeel but I haven't brewed this specific recipe without wheat. Either way, the head retention is pretty ridiculous. Haha

Comment by TomoLiver November 2011 permalink

Tomo "Cheesy" Liver Here.

Also, for a brewing competition we had a couple weeks ago, I took on the name of "Burly Bear Brewing" Thus, my better recipes will actually have names attached to them. So far I have 3 that I'll call by "cutesy" names.

Comment by TomoLiver November 2011 permalink

What is the next brew on your list?

I think a barley wine might be in order for me. I've never attempted the style but I'm pretty comfortable with my system these days. I'll probably use a Maris Otter base.

Comment by TomoLiver November 2011 permalink