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Combined display of all available logs of NomoGuide. You can narrow down the view by selecting a log type, the username (case-sensitive), or the affected page (also case-sensitive).

07:56, 14 February 2026 NomoAdmin talk contribs created page Red (Created page with "Shun Nakade (expat Brewers) I’m brewing a Red IPA next week. Funny timing. My go to malt bill is: ~75% Base Malt -12% Melanoidin ~12% Spelt Malt ~1% Midnight Wheat As expected, the ratio varies depending on the color ramge you are aiming for, and which base malt you are using. I tend to go for Ireks Pilsner or Rahr North Star. Red X is good but I have had a few under attenuated beers when I went 100% Red X. I do use finings to get that clear red color, and spel...") Tag: Visual edit
08:44, 13 February 2026 NomoAdmin talk contribs created page Coffee (Created page with " You can roast away most of the pyrazines if you want, that will eliminate alot of the potential for green pepper. Lighter roasts, certain processing methods, and some terroirs are just naturally green pepper heavy. Then typically low stout pH amplifies it. It seems to evolve over time because the eventual oxidation of the beer is stripping the more pleasant aromatic notes of both the coffee and the beer and leaving behind the pyrazines which were there the whole time b...") Tag: Visual edit
21:26, 27 November 2025 NomoAdmin talk contribs created page Witbier (Created page with "== CBB Podcast == I have it as #418 in my notes but thats wrong. This podcast also talked about NZ hops/ * Uses Verdant yeast for witbier. * Makes a version with lime zest and pink peppercorn only. * Likes the pepper-citrus combo, avoids phenolic yeast flavors. * Water profile: ** Chloride: ~150 ppm, Sulfate: ~80 ppm === Whirlpool additions: === * Fresh lime zest for ~5 minutes, in bags for easy removal. * Coriander in bags, 1–1.5 g/L. * Motueka hops also in the w...") Tag: Visual edit
02:02, 18 October 2025 NomoAdmin talk contribs created page Fruit (Created page with "== General Notes == CBB Podcast 276: WIley Roots * They found what works for them is about two-thirds puree, and about one-third fruit concentrate, and then a little touch of, like, natural flavoring or even beyond natural flavoring. They might use, like, freeze-dried fruit powder. * For using potassium sorbate, they said for a high pH beer the maximum is about 30 grams per liter. For a low pH beer, they’ll use up to 100 grams per barrel when they want to make sure it...") Tag: Visual edit
01:57, 27 September 2025 NomoAdmin talk contribs created page Fruit Flavoring (Created page with "== Peach == ==== momono kai for small batch ==== * ・キャップフリュイ　パッションフルーツピューレ　2㎏ * ・キャップフリュイ　ペーシュ（白桃）ピューレ　2㎏ * ・YOKOKAWA　ピーチフレーバーB4541 * ・ゴールデンケリー　オーチャードピーチ == Pineapple == https://www.takatakoryo.co.jp/ (from Onishii) Pineapple 51797 is good, fresh pineapple 51793 is not as pure pineappl == Watermelon == takatako...") Tag: Visual edit
06:16, 14 September 2025 NomoAdmin talk contribs created page Herbs (Created page with "== Shiso == 9-14-25 Quick test at home: (Shiso Extract) 紫蘇フレーバー RW-7170 (Shiso Flavor RW-7170) Company: ゴールデンケリーパテント香料株式会社 (Golden Kerry Patent Fragrance Co., Ltd.) This is a good shiso extract * Guava and shiso: Nice. The shiso cut through the thick guava taste, the aromas blended nicely. Maybe for a beer put the shiso as a back note though * Mango and Shiso: No, just didn't blend well at all == Sansho == 9-14-25 Qui...") Tag: Visual edit
02:34, 13 September 2025 NomoAdmin talk contribs created page 47 Ronin (Created page with " = The 47 Rōnin – Table of Roles, Actions, and Legacy = {| class="wikitable" !Name (English) !Name (Japanese) !Role / Rank !In Hiding !Legacy |- |'''Ōishi Kuranosuke Yoshio''' |大石内蔵助良雄 |Chief retainer, leader |Feigned dissipation in Kyoto (drinking, women) to deceive Kira’s spies |Master strategist, symbol of cunning loyalty |- |'''Ōishi Chikara Yoshikane''' |大石主税良金 |Son of Kuranosuke (15 yrs) |Stayed with father, quietly trained |You...") Tag: Visual edit
02:23, 13 September 2025 NomoAdmin talk contribs created page JBC beers (Created page with "== 2026 == === Hopozuna === Based in the Sumo fight that decided the ruler of Japan When the heavenly gods (the Amatsukami) sought to extend their rule over the earth (the Ashihara no Nakatsukuni, “Central Land of Reed Plains”), they sent envoys down to secure the land. One of these envoys was Takemikazuchi-no-Kami (建御雷神) — a thunder and sword deity, fierce and unyielding. On earth, he was met by Takeminakata-no-Kami (建御名方神), a powerful local g...") Tag: Visual edit
01:36, 11 September 2025 NomoAdmin talk contribs deleted page NZ Hops (content was: "check Hop Combos and hops == Malts == '''386 Fidens, Sapwood, and North Park''' * Janish - nz hops match well with a little malted rye", and the only contributor was "NomoAdmin" (talk))
01:11, 11 September 2025 NomoAdmin talk contribs deleted page C-hops (content was: "check hop combos and hops === CBB 246 Slice === Keep aware of the hops; IBU isn’t IBU. C-hops are more assertive (more co-humulone for example) so you can’t just change recipes. He makes c-hop beers have less IBUs * Most single IPAs beers 40-60 IBUs * Example: c-Hops would be 10-15% of the kettle and the rest would be other hop varieties (just to give s...", and the only contributor was "NomoAdmin" (talk))
19:37, 9 September 2025 NomoAdmin talk contribs created page Our Beer Notes (Created page with "=== Combustion – Smoked Porter === * Turned out really nice. * Ended up with a very high finishing Plato (don’t remember the exact number, need to look it up). * The sweetness from the higher finish actually worked well. * If remaking: aim for a finish higher than the original plan, but not as high as this batch. === Southern Tides / Nomocraft Pale === * Our version was quite nice. * Possible candidate for a remake. === Momonokai – Passion Fruit Peach === * Ve...") Tag: Visual edit
00:04, 5 September 2025 NomoAdmin talk contribs created page Terpene (Created page with "== '''CBB 420''' == === Highland Park – Use of Terpenes (Brew Gas) === * Uses '''brew gas''' in hop water at '''~7 grams per barrel'''. * Described as '''just a small touch'''—adds subtle complexity. * You '''can’t really pick it out''', but it enhances the overall profile. === Terpene Types Used === * '''Pineapple Express''': Very '''tropical and fruity'''. * '''King Louie''': Very '''weed-like''', '''dank'''. === Timing of Terpene Addition === * '''Highland...") Tag: Visual edit
23:56, 4 September 2025 NomoAdmin talk contribs moved page Ruse Podcast to Podcasts: Oregon without leaving a redirect
23:54, 4 September 2025 NomoAdmin talk contribs created page Ruse Podcast (Created page with "=== Craft Beer and Brewing Podcast 428: Ruse Brewing === === Malt Bill === * '''Base Malts''': ** Primary: '''Gambrinus Pilsner''' – preferred for being lean and predictable ** Alternate: '''Great Western Pilsner''' ** Occasional: '''Weyermann Extra Pale''' * '''Adjuncts & Specialty Grains''': ** '''Flaked rice''' and '''flaked wheat''' – sometimes used together ** '''Raw wheat''', '''malted wheat''', and '''white wheat''' – for softer mouthfeel ** '''Flaked rice...") Tag: Visual edit
23:12, 22 August 2025 NomoAdmin talk contribs deleted page NZ hops (content was: " == Malts == '''386 Fidens, Sapwood, and North Park''' * Janish - nz hops match well with a little malted rye", and the only contributor was "NomoAdmin" (talk))
23:11, 22 August 2025 NomoAdmin talk contribs created page C-hops (Created page with "check hop combos and hops === CBB 246 Slice === Keep aware of the hops; IBU isn’t IBU. C-hops are more assertive (more co-humulone for example) so you can’t just change recipes. He makes c-hop beers have less IBUs * Most single IPAs beers 40-60 IBUs * Example: c-Hops would be 10-15% of the kettle and the rest would be other hop varieties (just to give some bite), mainly whirlpool * Usually dry hop is less than/around 25% * Blending the c-hops with the s...") Tag: Visual edit
23:11, 22 August 2025 NomoAdmin talk contribs created page NZ Hops (Created page with "check Hop Combos and hops") Tag: Visual edit
02:06, 30 July 2025 NomoAdmin talk contribs created page Category:German (Created blank page) Tag: Visual edit
01:13, 17 July 2025 NomoAdmin talk contribs created page West Coast IPA (Created page with "== '''CBB 309 - Breakside, Firestone Walker, Lawson- west coast ipa''' == Matt - Firestone, Sean - Lawsons, Ben - Breakside Ben - 2.2-2.7 is their finishing gravity He puts a little Vienna or Munich just to '''push the hops from green hop flavor to fruit/over ripe fruit''' === when hop === * Matt - cryo for mid-ferm, sometimes t90 is too gritty for mid term * Sean - post fermentation * Ben - they leave open during dry hop to get hop creep finished early === do...") Tag: Visual edit
01:05, 17 July 2025 NomoAdmin talk contribs created page West Coast Pilsner (Created page with "== '''WC pils round table''' == '''CBB 257''' === malts === Everyone has moved away from German Pilsner towards domestic Pilsner Not as robust as a German malt, little richer, Timbo (h.land park) 45% Rahr 2-row, 45% weyerman Floor malted vo(?) pils, 10% Carafoam Domestic is less overwhelming === fermentation === Can ferment a little warmer cause it doesn’t need to be as clean as a lager. Knockout at 54 (12), ferment at 56(13) dry hop as hot as possible, in the...") Tag: Visual edit
00:59, 17 July 2025 NomoAdmin talk contribs created page Hefeweizen (Created page with "== '''BB Article''' == '''Going Old School''' === malts === The grist for Schneider Weisse Original contains 60 percent wheat with Pilsner making up most of the barley malt. (Other breweries use up to 70 percent wheat, which can result in a stuck mash, and that’s why breweries may choose to mix rice hulls into the mash.) === mash === Schneider’s step-and-decoction mash lasts about 3 hours, with rests at 95°F (35°C), 113°F (45°C), 122°F (50°C), and 147°F (64...") Tag: Visual edit
00:53, 17 July 2025 NomoAdmin talk contribs created page Helles (Created page with "<nowiki>__TOC__</nowiki> == '''Brewers Tips''' == '''The Bruery, Wondrous, Human Robot, Faction, and pFriem Family Brewers shared.''' “You have to have great malt, and all you need is multiple different types of Pilsner malt,” - Pfriem and Faction Pfriem says he finds that locking in a pH in the mid-fours works well for their pFriem Lager, their helles beer without the name. === '''Water''' === “Hard to make a good helles without good water and focus on water...") Tag: Visual edit
00:50, 17 July 2025 NomoAdmin talk contribs created page Italian Pilsner (Created page with "== '''Birra Perfetta''' == '''Yeast Driven Website''' And Italian pils? Well, I had to do a little digging to find out whether Agostino Arioli does it for Tipopils, but the answer appears to be no. Instead, he uses a simpler step mash. ... One of the things that makes Tipopils unique is its dry-hopping philosophy. * First, the additions are small—like, really small. * Second, they come in two stages: one during active fermentation and one during “maturation” a...") Tag: Visual edit
00:46, 17 July 2025 NomoAdmin talk contribs created page Lager (Created page with "== '''Human Robot''' == === Hallertrau pils === * Mash in at 62, hold for about 20 minutes (sometimes as low as 5 minutes) * Pull half to the kettle and raise to 72, hold for 15 minutes * Boil that for 20 minutes. Take half of that and add it to the lauter, that will raise it to 70-72 * Boil the rest for another 20 minutes. It will bring the lauter up to 76-78 * The longer decoction will add more aroma (some beers they decocot for a lot shorter if they are looking onl...") Tag: Visual edit
00:39, 17 July 2025 NomoAdmin talk contribs created page Kolsch (Created page with "== '''Brewing Naked Beer: Kölsch-Style Ale, the pFriem Way''' == === malt === We prefer high-quality German pilsner as the base malt for our Kölsch-Style Ale—we use Weyermann’s. We add just 5 percent of wheat malt for a slight silky texture, adding a dimension to the pilsner malt while increasing head retention. We’ve tried out many high-quality wheat malts over the years, but we’re currently hitting our stride with Briess White Wheat. It brings just enough of...") Tag: Visual edit
00:37, 17 July 2025 NomoAdmin talk contribs created page Stability (Created page with "== Tannins == '''141. Use of tannins for beer stabilization during end-filtration - MBAA''' For these trials a highly purified high molecular weight hydrolyzable commercial tannic acid product was used in-line before end-filtration. Different dosage levels of tannins were applied to industrial brewed beer in semi-industrial scale filtrations. Concentration up to 2 g/hL of tannins were applied and compared to 35 g/hL of silica gel. The impact of these tannin dosages on c...") Tag: Visual edit
00:34, 17 July 2025 NomoAdmin talk contribs created page Sugar (Created page with "== Maltotriose == Maltotriose is fermented last. This is a tricky sugar for the yeast to digest, and some yeast ferment maltotriose better than others. Some strains of brewers yeast do not ferment maltotriose at all! The more flocculent a yeast strain, the less maltotriose they tend to ferment. The ability to ferment maltotriose gives each strain its characteristic attenuation range.") Tag: Visual edit
00:28, 17 July 2025 NomoAdmin talk contribs created page Hop Creep (Created page with "== Slurry == '''Hop Creep -''' Yes, used to work a large production facility that dry hopped cold crashed brite tanks. Most people here are over thinking it. There are 4 enzymes in hops that are responsible for creep - alpha amylase, beta amylase, limit dextrinase, and amyloglucosidase. You might be familiar with some or all of them, and how mash out temperature halts their function. We would use deaerated hot liquor to create a slurry in hop cannon, and use pressure t...") Tag: Visual edit
00:27, 17 July 2025 NomoAdmin talk contribs created page Clarity (Created page with " '''Reddit:''' The short answer, save yourself the time and focus on extended crash times and a minimum of weekly yeast dumps to improve clarity. Also 30-60mL/bbl of Biofine won’t negatively impact head retention, I have over 200 batches worth of tracked data to prove this. Added 3 days before racking to the brite should get you glass every time if you’re dumping regularly during maturation and giving your beer adequate time in crashing. Category:Process") Tag: Visual edit
00:35, 14 July 2025 NomoAdmin talk contribs created page File:Oxygen.png
00:35, 14 July 2025 NomoAdmin talk contribs uploaded File:Oxygen.png
00:34, 14 July 2025 NomoAdmin talk contribs created page Oxygen (Created page with "== '''Wort Oxygen''' == The Mad Fermentationist (Reddit) At the brewery we have one and it worked out to 25 min at 1.5 L/min to get 20 PPM in 310 gallons of beer (about the same either in-line or directly into the tank). Nose Goblin Double IPA: I target 16 ppm of dissolved oxygen (DO). That takes about 3 liters per minute (LPM) on our system. Category:Process") Tag: Visual edit
00:33, 14 July 2025 NomoAdmin talk contribs created page Whirlpool (Created page with "== '''Tight cones''' == Achieving a Tighter Trub Cone in a Whirlpool - LM Notebook '''Whirlpool Design and Operation''' * ·'''Optimal Dimensions''': Aim for a height to diameter ratio (H/D) of 0.5-1.0, with newer installations favoring lower values. This ratio promotes faster settling due to the larger diameter and reduced height. * ·'''Control Wort Entry Velocity:''' The entering wort stream volume should be proportional to the H/D ratio. The entry velocity should b...") Tag: Visual edit
00:29, 14 July 2025 NomoAdmin talk contribs created page Process (Created page with "== '''Reducing Process Time (Cellar)''' == Here is my tried and true method for 14-day turnarounds (sometimes way less!) for everything except lagers: <nowiki/>*Source: I am a former Senior Brewer, former Head of Cellar and former Sr NPD at BrewDog, former Director of Production and Operations at Magic Rock Brewing, current Director of Technical Solutions at YCH Hops. === '''1) (Day 1) Wort nutrition and YEAST HEALTH''' === Your yeast must be healthy going in. Not jus...") Tag: Visual edit
00:19, 14 July 2025 NomoAdmin talk contribs created page File:Mash Steps.png
00:19, 14 July 2025 NomoAdmin talk contribs uploaded File:Mash Steps.png
00:15, 14 July 2025 NomoAdmin talk contribs created page Fermentation (Created page with "== '''Forced Fermentation Test''' == '''To Determine Correct Final Gravity''' To perform the forced fermentation test: * Pull a sample of your wort, being extra careful with your sanitation (the amount isn’t critical, just get enough to measure) and place it in a sterile container. * Inoculate your sample with a very high cell count of yeast. * Place the container on a or rouse the yeast often by shaking. * Keep the container warm until fermentation has ceased. * Aft...") Tag: Visual edit
00:11, 14 July 2025 NomoAdmin talk contribs created page Kveik (Created page with "== '''Mind the pH Gap''' '''- Escarpment''' == Crispy Brewing with Kveik: Mind the pH Gap - Escarpment These data present a possible solution: when brewing with kveik, especially when targeting a crisp and clean beer, it can be helpful to use water with higher buffering capacity (mineral additions). It can also be helpful to avoid wort pH that is too low. While targeting 5.1-5.2 pH may be perfect for a Helles fermented with lager yeast, the same wort may end up producin...") Tag: Visual edit
00:09, 14 July 2025 NomoAdmin talk contribs created page Sours (Created page with "== '''Sourvisiae''' '''Blending''' == Reddit: I have read using Sourvisiae on its own ends up producing too much lactic acid and heard pitching a small amount of traditional sacc. helps control the lactic acid production. If anyone has experience with how much traditional yeast to Sourvisiae I should be pitching. Saw a post a while back mention that Lallemand has a chart to assist but haven’t been able to get a response yet. It will be an amber base at about 14 Plato....") Tag: Visual edit
00:08, 14 July 2025 NomoAdmin talk contribs created page File:Philly sour.png
00:08, 14 July 2025 NomoAdmin talk contribs uploaded File:Philly sour.png
07:27, 13 July 2025 NomoAdmin talk contribs created page File:Harvesting.png
07:27, 13 July 2025 NomoAdmin talk contribs uploaded File:Harvesting.png
07:22, 13 July 2025 NomoAdmin talk contribs created page File:Sunflower oil.png
07:22, 13 July 2025 NomoAdmin talk contribs uploaded File:Sunflower oil.png
07:21, 13 July 2025 NomoAdmin talk contribs created page Yeast (Created page with " == Misc Tips == London ale adjusts to a cylindrical conical fv in about 2 generations. So they use fresh pitches on their American wheat (white nose) cause that will stress it a little and gives it a touch of banana '''CBB 316 - Uberbrews''' == Life Cycle == Fermentation Time Line - Chris White '''Lag phase, 3-15 hours after pitching yeast:''' When yeast is pitched into beer, it begins a process of acclimation to the environment. This is known as the "lag" phase....") Tag: Visual edit
07:12, 13 July 2025 NomoAdmin talk contribs created page File:Biotrans 2.png
07:12, 13 July 2025 NomoAdmin talk contribs uploaded File:Biotrans 2.png
07:09, 13 July 2025 NomoAdmin talk contribs created page File:Biotrans.png
07:09, 13 July 2025 NomoAdmin talk contribs uploaded File:Biotrans.png