Search found 4 matches

by mikey2
Fri Oct 08, 2010 9:10 pm
Forum: Ingredients, Kits & Recipes
Topic: Should any preservatives in canned pumpkin bother yeast?
Replies: 6
Views: 17584

I have made many pumpkin ales over the past 21 years and find that using canned 100% pumpkin (Libb'ys) works the best. I use it in the boil up front and generally do a 60 min boil with extract, I have used it in the mash and do find that it just works better in the boil. Libby's does not have any pr...
by mikey2
Sun Mar 07, 2010 3:27 pm
Forum: Techniques, Methods, Tips & How To
Topic: Aging in oak barrel.
Replies: 7
Views: 9383

Bourbon Barrel Ale

Barrels can be a lot of work and sometimes be a source of flavor problems. I used to help my dad make wine (in barrels) and I remember all of the work! I have brewed several batchs of Bourbon Barrel Ale now that they have turned out terrific. Medium roast american (or french) oak cubes are the best ...
by mikey2
Mon Sep 29, 2003 2:47 pm
Forum: Brewing Science
Topic: Using H2O2 to oxigenate
Replies: 10
Views: 14914

O2 vs pH

I have not taken pH measurements after using H2O2, but the flavor was not adversly affected. Since H2O2 is simply a water molecule with an extra oxygen atom, my theory is that this would release the oxygen into solution. As I mentioned, I have tried this on a few batch's and have had good results, b...
by mikey2
Sun Sep 28, 2003 1:50 pm
Forum: Brewing Science
Topic: Using H2O2 to oxigenate
Replies: 10
Views: 14914

Using H2O2 to oxigenate

Has anyone ever tried using Hydrogen Peroxide to oxigenate the wort instead of shaking the carboy, or using pure oxygen and a S.S air stone ? I don't mean using the common 3% Peroxide that you buy in a drug store (which has added chemical stabilizer), but I mean pure 35% food grade (or higher) Hydro...