Who knew that siege engine combat and brewing had so much in common? -Iain...
6028
leaking pen
the_leaking_pen
Jun 1, 2006 9:11 pm
and (possibly) virgin sacrifice... nice. ... -- "Monsieur l'abbé, I detest what you write, but I would give my life to make it possible for you to continue...
6029
Vicky Rowe
meadwench
Jun 2, 2006 2:22 pm
BWAHAHAHAHA. Omigosh, this is *fabulous*. I can't think of a better use for a trebuchet..... ... -- Wassail! Vicky Rowe Gotmead.com http://www.gotmead.com Got...
6030
Willum
mikemojc
Jun 3, 2006 8:34 pm
Amazing! Thats just how we do it in my shire! Or, at least, that's how you might think we did it after you see the mess when we're done.......
6031
LTC Peter C Barclay
terafan
Jun 6, 2006 8:01 am
Greetings all from Terafan, As I get ready to pack up all my stuff and move back from England, I find that I have a box with several years worth of Zymurgy...
6032
Ben Cogan
bencogan
Jun 6, 2006 4:11 pm
Greetings, I recently came back over a question that was asked of me some time ago, I think it warrants some thought and would like to hear your thoughts about...
6033
leaking pen
the_leaking_pen
Jun 6, 2006 4:23 pm
oak IS stronger against water than many woods in the long run. ash has a bitter taste, dont cook with it unless its already charcoaled. poplar will swell up...
6034
Steven Sanders
geigertube
Jun 6, 2006 4:29 pm
This is interesting, I was just thinking of trying mesquite and/or hickory chips in my next couple of batches. Beyond that, I have nothing to add to this...
6035
NINacide@...
ninacide
Jun 6, 2006 5:20 pm
One direction to look in is the question, "does this kind of wood that isn't white oak cause an off flavor after years of storage?" It was mentioned that red...
6036
Curtis Carrington
curtorama
Jun 6, 2006 5:27 pm
Declan is interested! I can probably arrange paypal, send a money order, something like that. Regards (and welcome home soon) Declan _____ From:...
6037
Carraig Mac Cosgraigh
carraig1014
Jun 6, 2006 5:37 pm
First look at the question from a wood-worker's point of view, not the brewer's. My local lumber dealer was telling me about a guy that came in looking for a...
6038
Jeffrey Polaski
webnrrd2k
Jun 6, 2006 5:41 pm
Not that I know anything about this, but I think you're on the right track... it's the flavor from the wood. Oak adds a nice, well-known flavor to whatever...
6039
Charles Hartman
mysterybud13
Jun 6, 2006 5:57 pm
White oak will flavor the wine, as any hard wood, YES USE HARDWOOD! White oak tends to have a slight mellowing effect. Ash and aspin are the source for the...
6040
leaking pen
the_leaking_pen
Jun 6, 2006 6:18 pm
see, and now i have this urge to soak several kinds of wood in alchohol for a while, and run some tests on them, see what chemicals they all put out. grrr....
6041
leaking pen
the_leaking_pen
Jun 6, 2006 6:22 pm
Willow, actually, was the source of aspirin. its why white willow is still often used as an analgesic by herbalists. ... -- "Monsieur l'abbé, I detest what...
6042
leaking pen
the_leaking_pen
Jun 6, 2006 6:31 pm
i found this article on the subject. http://www.bostonphoenix.com/archive/food/99/01/14/UNCORKED.html also, i know of a winery in british columbia that uses...
6043
NINacide@...
ninacide
Jun 6, 2006 9:04 pm
would you have two samples of each wood, charred and not? And also put them in a neutral spirit for about a month and do a taste testing of each?...
6044
Ben Cogan
bencogan
Jun 6, 2006 9:13 pm
Another and related question. Part of the answer to "why oak" is obviously tannins. Do other hardwoods posess tannins just in lower concentrations than oak? ...
6045
leaking pen
the_leaking_pen
Jun 6, 2006 9:28 pm
i also have seen a lot of beer and mead recipes that include tea. ... -- "Monsieur l'abbé, I detest what you write, but I would give my life to make it...
6046
leaking pen
the_leaking_pen
Jun 6, 2006 9:30 pm
that is a thought. actually, 4 samples of each wood. charred and not at both hard liquor proofage and wine proofage. ... -- "Monsieur l'abbé, I detest what...
6047
Jason Costarakis
jcostarakis
Jun 7, 2006 1:25 am
... I would use a neutral spirit as a base, if possible in at least 6-8 possibilities per wood: charred vs toasted x different toasts, and at 100% , 50%, and...
6048
NINacide@...
ninacide
Jun 7, 2006 1:32 am
what about also seeing what happens when you put your liquor through an activated charcoal filter, such as a brita filter?...
6049
Jason Costarakis
jcostarakis
Jun 7, 2006 2:46 am
... http://graykangaroo.com/...
6050
NINacide@...
ninacide
Jun 7, 2006 2:49 am
wow. you win. here's a crown....
6051
leaking pen
the_leaking_pen
Jun 7, 2006 4:09 am
well, of course a control with pure water. i thought that was assumed. now, what are we going to measure? other than taste? i could list ph, color, total...
6052
NINacide@...
ninacide
Jun 7, 2006 5:00 am
do what is possible and relevant. Measuring color is nice, but I don't expect you to get some sort of spectrometer or digital device. Maybe the color chart...
6053
leaking pen
the_leaking_pen
Jun 7, 2006 5:05 am
well, if i were in classes and had access to the xray crystalography and gas cromotography equipment i want for this, a spectrometer would be easy. and in a...
6054
lordship@...
meadbrewer
Jun 7, 2006 3:34 pm
One word: tannins --Madoc...
6055
Jeffrey Polaski
webnrrd2k
Jun 7, 2006 3:48 pm
Just a thought, but I'd bet that some of this has already been done... probably someone in the wine industry has data. Has anyone asked on a wine list? Jeff...
6056
eadriclongfellow
eadriclongfe...
Jun 8, 2006 10:16 pm
Everything you wanted to know about oak in a Grape Radio podcast: http://www.graperadio.com/archives/2005/08/29/barrel-show/ - Edric, the all grain evangelist ...
