Discovering the Secrets of Sound Perception: Adapting to New Speakers

Posted on April 10, 2025 by ray kodiak

Introduction

The perception of sound is a complex and multifaceted process that involves both low-level sensory processing and high-level cognitive interpretation. When encountering new speakers or audio sources, the brain must rapidly adapt to unfamiliar sound characteristics, such as differences in audio quality, frequency response, or spatial characteristics. This adaptation process is crucial for effective sound perception and understanding in various environments. This article delves into the mechanisms by which the brain processes new audio sources, exploring the neural regions involved, the time required for adaptation, and the cognitive factors that influence this process.

Brain Regions Involved

The auditory cortex, particularly the bilateral superior temporal gyrus, plays a pivotal role in processing unfamiliar sounds from new speakers. This region is responsible for sound identity perception and is activated when encountering new audio sources. The superior temporal gyrus is part of a broader network that includes the primary auditory cortex (A1), secondary auditory cortex, and other higher-order auditory areas. These regions work together to analyze the spectral and temporal features of sound, allowing the brain to differentiate between various audio sources.

Primary Auditory Cortex (A1)

The primary auditory cortex is the first point of processing for auditory information in the brain. It is organized tonotopically, meaning that different frequencies are processed in different areas. This organization allows for precise analysis of sound frequencies, which is essential for distinguishing between different audio sources.

Secondary Auditory Cortex

Beyond A1, the secondary auditory cortex processes more complex aspects of sound, such as sound localization and recognition of auditory patterns. This region is involved in higher-level processing tasks, including the integration of auditory information with other sensory inputs.

Higher-Order Auditory Areas

Higher-order auditory areas, including parts of the temporal lobe and frontal lobe, are involved in the recognition of complex sounds and the integration of auditory information with memory and attention. These areas play a crucial role in adapting to new audio sources by linking new sounds to existing auditory experiences and memories.

Time to Adjust

The time it takes to adjust to new speakers can vary significantly based on several factors:

  1. Audio Quality and Characteristics: High-quality speakers with clear sound facilitate quicker adjustment, while speakers with distinct or unfamiliar characteristics may require more time and exposure. For instance, speakers with a strong bass response or a bright treble might take longer to get used to compared to those with a more balanced sound.
  2. Listener Experience: Prior experience with diverse audio equipment can enhance the ability to adapt to new speakers. Listeners who are familiar with a wide range of sound systems tend to adjust more quickly to new ones.
  3. Attention and Cognitive Load: The amount of attention devoted to the sound quality and its complexity can influence adjustment speed. When listeners are highly attentive and focused on the sound, they can more rapidly adapt to new audio sources.
  4. Deeper Appreciation of Music Nuances: By focusing solely on sound, listeners may notice subtle aspects of the music that might be overlooked when visual cues are present. This can lead to a more immersive and engaging musical experience. For this reason, some people close their eyes or listen in dark rooms to remove the visual processing.

Adaptation Mechanisms

The brain’s auditory system is highly adaptable, allowing it to adjust to new sound environments through processes like auditory adaptation. This involves changes in neuronal responses over time to optimize sound processing in different contexts. For example, the brain can adjust its sensitivity to sound levels and statistics, improving the accuracy of sound perception in various environments.

Auditory Adaptation

Auditory adaptation is a critical mechanism that helps the brain adjust to changing auditory environments. This process involves changes in the sensitivity of auditory neurons to specific sound features, such as frequency or amplitude. Over time, these neurons can become less responsive to constant stimuli, allowing the brain to focus on more dynamic or changing aspects of the sound environment.

Neural Plasticity

Neural plasticity, the brain’s ability to reorganize itself by forming new neural connections, plays a significant role in adapting to new audio sources. As listeners are exposed to new sounds, neural pathways can be modified to better process these stimuli, enhancing sound perception and recognition.

Comparison with Familiar Speakers

Familiar speakers are processed more efficiently due to prior experience and memory. The brain can quickly identify familiar speakers and focus on the content of the sound rather than the speaker’s characteristics. In contrast, unfamiliar speakers require more cognitive resources to process both the speaker’s identity and its characteristics. Audio familiarity enhances auditory processing and preference, providing cognitive benefits.

Cognitive Benefits of Familiarity

Familiarity with certain audio sources can lead to improved sound perception and recognition. This is because the brain can draw upon existing knowledge and experiences to interpret sounds more efficiently. For instance, listeners who are accustomed to a particular brand of speakers may find it easier to distinguish nuances in sound quality when listening to those speakers compared to unfamiliar ones.

Emotional and Preference Factors

Emotional responses and personal preferences also play a role in how listeners adapt to new speakers. If listeners have a strong preference for a particular type of sound or audio equipment, they may be more inclined to spend time adjusting to new speakers that align with their preferences. Conversely, if they dislike the sound of new speakers, they might find it more challenging to adapt.

Future Directions

Future research could explore how the brain adapts to new audio sources over time, focusing on the neural mechanisms that facilitate this adaptation. Understanding these processes can provide insights into improving auditory rehabilitation strategies and enhancing sound perception in various environments. Additionally, studying how different cognitive factors influence adaptation could help in developing personalized audio systems that better meet individual preferences and needs.

Potential Applications

  1. Auditory Rehabilitation: Understanding how the brain adapts to new audio sources can inform strategies for auditory rehabilitation. For example, techniques that enhance neural plasticity could be developed to help individuals with hearing impairments adapt more effectively to new sound environments.
  2. Personalized Audio Systems: By recognizing how cognitive factors influence adaptation to new speakers, manufacturers could design audio systems that are tailored to individual preferences and listening habits. This could lead to more satisfying and effective sound experiences.
  3. Sound Design and Engineering: Insights into how the brain processes new audio sources can guide sound designers and engineers in creating more engaging and immersive soundscapes. This could be particularly relevant in fields like music production, film sound design, and video game audio.

Conclusion

The brain’s ability to adapt to new speakers or audio sources is a testament to its remarkable flexibility and capacity for learning. By understanding the neural mechanisms and cognitive factors involved in this process, we can better appreciate the complex interplay between sound perception and the brain. This knowledge not only enriches our understanding of auditory processing but also has practical applications in fields ranging from auditory rehabilitation to sound design.

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Research and Review Paper: EPOS EPIC 5 Speakers

Posted on April 4, 2025 by ray kodiak

the tower speakers are the EPOS EPIC 5 in Black Ash / next to the more classic ES11 (also in black ash) – bought used for cheap $200, but normally easily double that, I just got lucky!

Introduction

The EPOS Epic 5 speakers are part of the Epic series by Epos Acoustics, designed to deliver high-quality sound at a competitive price point. These floor-standing speakers are celebrated for their refined sound signature, cohesive performance, and elegant design. This paper provides a comprehensive review of the Epic 5, synthesizing expert opinions and technical evaluations.

Design and Build Quality

  • Aesthetics: The Epic 5 features a traditional yet stylish design with a 2.5-way configuration. It is equipped with dual 6.5-inch polypropylene mid/bass drivers and a 1-inch soft-dome tweeter, housed in a cabinet with interchangeable baffles for aesthetic flexibility[1][3][5].
  • Build: The speakers are well-constructed, with solid MDF plinths and vinyl-wrapped cabinets that blend into most environments. The flush-fronted “audiophile” panel adds to their sleek appearance[3][5].
  • Placement: They are relatively unfussy about placement but perform best when positioned 15–20 cm from rear walls with slight toe-in[5].

Sound Performance

Strengths

  1. Tonality and Detail:
  • The Epic 5 delivers excellent tonal balance, making vocals and instruments sound natural and detailed. Plucked strings and piano keys exhibit realistic decay, while vocals remain clean and easy to follow[1][3][5].
  • The soft-dome tweeter ensures smooth treble without harshness, even at high volumes[1][3].
  1. Bass Performance:
  • While the bass does not reach the depth of some competitors, it excels in texture and detail. Subtle nuances in lower registers are preserved without overhang, contributing to a coherent soundstage[1][3][5].
  1. Soundstage and Imaging:
  • The Epic 5 is praised for its expansive soundstage, offering width, depth, and even height. The spatial imaging is precise enough to visualize the positioning of instruments and performers[1][7].
  1. Cohesiveness:
  • Across the frequency spectrum, the speaker maintains a cohesive response, ensuring an engaging listening experience for various genres[1][5].

Weaknesses

  • Bass Depth:
  • Some reviewers noted that the bass could sound “tubby” or lack the depth offered by similarly priced competitors[3][5].
  • Lack of Sparkle:
  • Compared to class-leading speakers in this price range, the Epic 5 may lack some high-frequency sparkle[3].

Technical Specifications

  • Drivers: Two 6.5-inch polypropylene mid/bass drivers; one 25mm soft-dome tweeter.
  • Frequency Response: Cohesive across the spectrum with ±0.5 dB pair matching.
  • Sensitivity: Rated at 92 dB/W/m, making it an efficient speaker for most amplifiers[1][3][5].
  • Impedance: Nominally 4 ohms.
  • Dimensions: Approximately 98 cm tall with plinths fitted.

Versatility

The Epic 5 is versatile across genres, from rock to classical music. It pairs well with agile amplifiers like the Rega Brio-R to mitigate bass heaviness while enhancing clarity[3]. Its ability to handle complex arrangements makes it suitable for both casual listening and critical audio setups.

Comparison with Competitors

In its price range (sub-$2,000), the Epic 5 competes favorably due to its smooth tonality and engaging soundstage. However:

  • It may fall short in bass depth compared to models like Paradigm Studio series or Revel Performa M22.
  • Its refined treble and midrange make it a standout choice for listeners prioritizing tonal accuracy over raw power[2][3].

Conclusion

The EPOS Epic 5 is an excellent choice for audiophiles seeking smooth tonality, detailed bass texture, and immersive soundstaging at an accessible price point. While it may lack some low-end depth compared to competitors, its overall performance makes it a compelling option in its class.

Sources
[1] Epos Epic 5 loudspeaker stocked at Audio Counsel https://audiocounsel.co.uk/brands/epos-acoustics/epos-epic-5/
[2] Review: Epos Epic 2, An Absolute Gem!!! $800pr. – Audioholics Forum https://forums.audioholics.com/forums/threads/review-epos-epic-2-an-absolute-gem-800pr.78100/
[3] Epos Epic 5 review | What Hi-Fi? https://www.whathifi.com/epos/epic-5/review
[4] Reproducer Epic 5 https://www.soundonsound.com/reviews/reproducer-epic-5
[5] Epos Epic 5 review | TechRadar https://www.techradar.com/reviews/audio-visual/hi-fi-and-audio/hi-fi-and-av-speakers/epos-epic-5-955503/review
[6] Epos Epic 2 or Epic 5 speakers with tubes? – AudioKarma https://audiokarma.org/forums/index.php?threads%2Fepos-epic-2-or-epic-5-speakers-with-tubes.542963%2F
[7] Epic 5 Review: Professional Audio Magazine – reProducer Audio Labs https://www.reproduceraudiolabs.com/epic5review_professionalaudiomagazine.html
[8] Epos ELS303 Loudspeaker – The Absolute Sound https://www.theabsolutesound.com/articles/epos-els303-loudspeaker/

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History Report: Saison Brew Style

Posted on March 26, 2025 by ray kodiak

With this Post, wanted to get back to brewing, I was on a 90 day dry streak, just wanted to do that instead of like a dry January, but once I got to day 55 / I got so bored, and I came to the conclusion that 55 days was almost 2 months and that’s twice as good of a break that most people take, so with that reasoning logic, its time to brew another beer!

I will be brewing on my picobrew Z Pro series automatic brewing machine.

Let’s explore the History of this drink along with a Recipe that I have in mind.

Saison, derived from the French word for “season,” is a pale ale known for its dry, fruity, and spicy profile. Historically, it originated in the Wallonia region of Belgium during the 18th century as a farmhouse ale brewed by farmers in winter and consumed by seasonal workers (“saisonniers”) during summer agricultural work. Early saisons were low in alcohol (3-4% ABV) to allow workers to drink them throughout the day without significant intoxication[1][4][7].

The style evolved over time, with modern saisons featuring higher alcohol levels (typically 6-8% ABV) and a broader range of ingredients. Traditional recipes utilized local grains like barley, wheat, and spelt, along with hops for preservation. The beer was often barrel-aged, contributing to its effervescence and complex flavors[1][4]. In the late 20th century, American craft brewers popularized saisons globally as “farmhouse ales,” emphasizing their rustic and artisanal qualities[1][7].

Saisons are characterized by their high carbonation, dry finish, and versatility in flavor profiles, often influenced by Belgian yeast strains that impart fruity and spicy notes. They remain a cherished style among beer enthusiasts for their refreshing qualities and historical significance[4][7].

Best All-Grain Raspberry Saison Recipe (5-Gallon Batch)

Base Recipe

This recipe combines the classic saison profile with raspberries for a balanced fruit presence that complements rather than overwhelms the beer.

Batch Size: 5 gallons
Brewhouse Efficiency: 72%
OG: 1.056
FG: 1.008
IBUs: 20
ABV: ~6.1%

Ingredients

Malt/Grain Bill:

  • 8 lbs Pilsner malt
  • 1 lb Vienna malt
  • 8 oz Wheat malt
  • 2 oz Caramunich malt

Hops Schedule:

  • 1 oz Fuggle (5% AA) at 30 minutes
  • 1 oz Styrian Goldings (5.5% AA) at 10 minutes

Yeast:

  • Wyeast 3724 Belgian Saison

Adjuncts:

  • 3 lbs fresh or frozen raspberries (added post-fermentation)

Directions

  1. Mash: Mill grains and mash at 150°F (65°C) for 60 minutes using 3.5 gallons of strike water.
  2. Sparge: Sparge with 3.1 gallons of water to collect approximately 6 gallons of wort.
  3. Boil: Boil for 75 minutes, adding hops according to the schedule.
  4. Fermentation: Chill wort to ~68°F (20°C), pitch yeast, and ferment at 69°F for six days. Raise temperature to 72°F for an additional four days.
  5. Fruit Addition: After fermentation is complete, sanitize raspberries and add them to the fermenter in a mesh bag to minimize sediment. Allow raspberries to infuse for five days.
  6. Packaging: Cold crash to improve clarity before bottling or kegging. Carbonate to ~2.5 volumes of CO2.

Notes

  • Adjust raspberry quantity based on desired intensity; use less for subtle fruit notes or more for pronounced raspberry flavor.
  • Ensure raspberries are sanitized to prevent contamination.

This recipe balances the saison’s dry and spicy character with a fresh raspberry aroma and flavor without overpowering the base beer[3][5][8].

Sources
[1] Saison – Wikipedia https://en.wikipedia.org/wiki/Saison
[2] Brü It Yourself | Double Trouble Raspberry Hibiscus Saison https://brulosophy.com/2022/01/06/bru-it-yourself-double-trouble-raspberry-hibiscus-saison/
[3] The Classic Saison Recipe | Craft Beer & Brewing https://beerandbrewing.com/the-classic-saison-recipe/
[4] Saison: The Complex and Flavorful Belgian Beer Style https://beerconnoisseur.com/beer-styles/saison
[5] Fruit Beer – Raspberry Saison | Homebrew Talk https://www.homebrewtalk.com/threads/raspberry-saison.579881/
[6] [PDF] 2014 Spring Newsletter and Catalog https://www.gencowinemakers.com/docs/2014BeerWEB.pdf
[7] Saison brewing tips and history insights from Printer’s Ale Mfg. https://www.craftbrewingbusiness.com/featured/saison-brewing-tips-and-history-insights-from-printers-ales-josh-watterson/
[8] Raspberry Saison Beer Recipe | BIAB Saison by NakuAnkka https://www.brewersfriend.com/homebrew/recipe/view/1371260/raspberry-saison
[9] General 1 – Elkton Brewing Co. https://www.elktonbrewing.com/general-1

Posted in BEER Recipes | Comments Off on History Report: Saison Brew Style

ROLAND Cube 60 Keyboard amplifier

Posted on March 22, 2025 by ray kodiak

I’ve made a quick YouTube video since I was verifying this amp that I’ve purchased about 2 years ago and just got around to actually using it, I believe it was like $40 at a local Thrift Store.

Roland Cube-60 Keyboard Amplifier Overview

  • Power Output: 60 watts of solid-state power.
  • Speaker: Equipped with a 12-inch speaker.
  • Channels: Features two channels (Clean and Overdrive), each with independent gain controls.
  • Tone Controls: Includes a 3-band EQ (Bass, Middle, Treble) for tone shaping.
  • Effects: Built-in reverb effect.
  • Master Volume: Allows overall volume adjustment.

Key Specifications

  • Model: Cube-60 Keyboard
  • Finish: Silver
  • Year of Manufacture: 1980s
  • Country of Origin: Japan
  • Condition: Often found in excellent condition in the used market.

Applications

The Cube-60 Keyboard amplifier is designed specifically for keyboards but is versatile enough to handle other instruments. Its clean and robust sound makes it suitable for practice, rehearsals, and small live performances.

Sources
[1] Roland Cube-60 Keyboard Amplifier – Found Sound https://foundsound.com.au/products/34092
[2] Roland Cube 60 Review – Guitarmasterclass.net https://www.guitarmasterclass.net/wiki/index.php/Roland_Cube_60_Review
[3] [PDF] Owner’s Manual https://c3.zzounds.com/media/CUBE60_OM-e7c9dc4001028f3a1d9be8981e50878d.pdf
[4] KC-60 | Keyboard Amplifier – Roland https://www.roland.com/us/products/kc-60/
[5] CUBE-60 | Guitar Amplifier – Roland https://www.roland.com/us/products/cube-60/
[6] Support – CUBE-60 – Owner’s Manuals – Roland https://www.roland.com/us/support/by_product/cube-60/owners_manuals/
[7] CUBE 60: Dimensions and Weight – Roland Corporation https://support.roland.com/hc/en-us/articles/201933599-CUBE-60-Dimensions-and-Weight
[8] Roland CUBE-60 Manual : Free Download, Borrow, and Streaming https://archive.org/details/manuallib-id-2723962

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N.E.A.R 10M speaker as used for a computer setup with YouTube video

Posted on March 17, 2025 by ray kodiak

The N.E.A.R. (New England Audio Resource) 10M is a compact bookshelf speaker that has garnered attention for its impressive performance despite its small size. Here’s a comprehensive report on these speakers:

Technical Specifications

  • Drivers: One 1″ titanium inverted dome tweeter and one 5 1/2″ mid-range driver4
  • Frequency response: 48 Hz to 21 kHz (± 2 dB)4
  • Sensitivity: 88 dB/w/m (4 Ohms)4
  • Dimensions: 18.5 x 25.5 x 28 cm (w x d x h)4
  • Weight: 8 kg per speaker4

Design and Build

The N.E.A.R. 10M features a compact design, making it suitable for small rooms and spaces where larger speakers might not fit4. The cabinet is constructed of HDF (High-Density Fiberboard) and is described as rock solid and heavy1. These speakers are available in both black and white finishes, with the white version being relatively rare1.

Sound Quality

The 10M is praised for its impressive bass and output capabilities, especially considering its small size4. The speakers are known for their smooth and non-fatiguing sound, despite using metal drivers4. Key sound characteristics include:

  1. Deep bass response: The speakers can reach down to around 48-50 Hz, which is remarkable for their size14.
  2. Smooth high frequencies: The titanium inverted dome tweeter provides clear treble without harshness14.
  3. Wide soundstage: When properly set up, they are said to disappear into the music, creating a wide and deep soundstage4.

Performance

The N.E.A.R. 10M is noted for its ability to produce a large sound from a small enclosure4. They are considered well-balanced speakers without any glaring weaknesses, even when paired with less expensive equipment4. The bass driver features a massive magnet, contributing to its impressive low-frequency performance1.

Value

Many reviewers and users consider the N.E.A.R. 10M to offer excellent value for money. Some argue that it would be challenging to find better-sounding speakers at several times their price point4.

Ideal Use Case

The N.E.A.R. 10M speakers are particularly well-suited for:

  • Small to medium-sized rooms
  • Listeners who prioritize sound quality but have limited space
  • Those seeking a well-balanced speaker that performs well across various genres of music

In conclusion, the N.E.A.R. 10M bookshelf speakers have established themselves as a compelling option for audiophiles and casual listeners alike, offering impressive sound quality and bass performance in a compact and well-built package.

Citations:

  1. https://www.stereonet.com/forums/topic/288821-expired-fs-near-10m-bookshelf-speakers-pair-in-white/
  2. http://www.ns-10m.com/NS-10MT.html
  3. http://www.soundstagenetwork.com/revequip/greg14.htm
  4. https://www.hifi4sale.net/t53086-n-e-a-r-new-england-audio-resource-10m-bookshelf-speakers
  5. https://audiokarma.org/forums/index.php?threads%2Fwhite-n-e-a-r-10m-speakers.706751%2F
  6. https://www.thegearpage.net/board/index.php?threads%2Feducate-me-about-evm-10m-speakers-please.839263%2F
  7. https://www.youtube.com/watch?v=rOrV2bx1cc4
  8. https://hometheaterhifi.com/volume_4_4/near1015jib.html
  9. https://audiokarma.org/forums/index.php?threads%2Fnear-10m-white-first-experience-with-n-e-a-r-speakers.875076%2F
  10. https://www.etsy.com/listing/1526792900/vintage-near-new-england-audio-resource
  11. http://www.listeninn.com/product/407001-10741/Loudspeaker/Bookshelf+Speakers/Near+10M
  12. https://www.stereonet.com/forums/topic/296712-sold-fs-near-10m-bookshelf-speaker-white-anthony-gallo-tr-1-subwoofer-white/
  13. https://www.audioasylum.com/cgi/t.mpl?f=speakers&m=342477
  14. https://www.reddit.com/r/audioengineering/comments/zy8zso/dont_believe_what_youve_heard_yamaha_ns10s_are/
  15. https://www.walmart.com/reviews/product/37839320
  16. https://audiosciencereview.com/forum/index.php?threads%2Favantone-cla-10-yamaha-ns-10m-clone-review.46954%2F
  17. https://www.monstersessions.com/captive/yamaha-ns10m
  18. https://gearspace.com/board/reviews/675047-yamaha-ns10m.html
  19. http://www.audioreview.com/product/speakers/floorstanding-speakers/near/10m-series-ii.html
  20. https://www.audioasylum.com/cgi/t.mpl?f=speakers&m=1560
Posted in Speakers, Vintage Audio | Comments Off on N.E.A.R 10M speaker as used for a computer setup with YouTube video

A Comparison of the Epos ES11 and ES12 Loudspeakers

Posted on March 16, 2025 by ray kodiak

Left (ES11) ~~ Right (ES12)

Epos, a British loudspeaker manufacturer, is known for its minimalist design philosophy and focus on transparency and musicality. The ES11 and ES12 models are compact two-way speakers that share some design principles but differ in technical specifications and sound characteristics. Below is a detailed comparison of these two models, with their technical specifications presented in a side-by-side table.

Technical Specifications Comparison

FeatureEpos ES11Epos ES12
TypeTwo-way, vented-box designTwo-way, reflex-loaded design
Drivers6.5-inch cone woofer, 1-inch dome tweeterPlastic-cone woofer, 1-inch metal-dome tweeter
Frequency Response60 Hz to 20 kHzSlightly extended bass compared to ES11
Sensitivity87 dB at 1 meter (2.83 V rms applied)Approximately 87 dB
Impedance8 ohms nominal8 ohms nominal
CrossoverMinimalist design with a single capacitor for the tweeter; no crossover for the wooferRedesigned crossover with improved integration between drivers
Recommended Amplifier Power25–75 watts per channel25–75 watts per channel
Dimensions (H x W x D)14.75″ x 8.375″ x 9.875″ (37.5 cm x 22 cm x 25 cm)Similar dimensions; slightly larger cabinet
Weight17.6 lbs (8 kg) eachSlightly heavier due to larger cabinet
FinishVinyl wrapReal wood veneer

Sound Characteristics

Epos ES11

The ES11 is praised for its precise imaging and refined sound, particularly in the midrange and upper frequencies. Its minimalist crossover design enhances transparency but can result in a slightly bass-shy performance, making it less suitable for bass-heavy genres without a subwoofer. The speaker excels in smaller rooms or near-field listening setups, where its imaging capabilities shine.

Epos ES12

The ES12 builds upon the ES11’s strengths by offering fuller-bodied sound with deeper bass and enhanced dynamic range. While it retains precise imaging, the midrange can sometimes sound nasal depending on room acoustics or placement. It is better suited for larger spaces compared to the ES11.

Key Differences Between Epos ES11 and ES12

FeatureEpos ES11Epos ES12
Bass ResponseLimited, bass-shyFuller-bodied, deeper bass
Sound ProfilePrecise imaging, refined soundDynamic range, fuller sound
Tweeter TypeMetal domeMetal dome
Design FeaturesMinimalist crossoverImproved crossover integration, but basically still Minimalist crossover
Ideal Listening EnvironmentSmaller roomsLarger spaces

Conclusion

The Epos ES11 and ES12 are excellent examples of minimalist speaker design focused on transparency and musicality. The ES11 excels in imaging and midrange clarity, making it ideal for smaller rooms or near-field listening setups. On the other hand, the ES12 offers a fuller-bodied sound with deeper bass and enhanced dynamic range, making it better suited for larger spaces or listeners who prefer more impactful low frequencies.

Choosing between these two models depends on your listening preferences and room size:

  • Opt for the ES11 if you prioritize precision and clarity in smaller spaces.
  • Choose the ES12 if you need fuller sound with better bass response for larger environments.

Both models require high-quality amplification to perform at their best, staying true to Epos’s ethos of delivering uncompromised audio performance.

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The Importance of Amplifier Quality in Music Systems: Spotlight on Hi-Fi and B&K Amplifiers

Posted on March 15, 2025 by ray kodiak

Amplifiers are the backbone of any high-quality music system, ensuring that speakers perform at their best by delivering clean, precise power. While speakers are the primary drivers of sound quality, the amplifier’s role in maintaining signal fidelity and dynamic range is crucial. This article focuses exclusively on music amplifiers, avoiding guitar amps, and highlights British brands alongside B&K amplifiers.

Why Amplifier Quality Matters

  1. Signal Fidelity
    Hi-fi amplifiers are designed to reproduce audio signals with minimal distortion or coloration, preserving the original recording’s integrity.
  2. Power and Dynamics
    High-quality amplifiers provide sufficient power to drive speakers effectively, especially for demanding setups. They ensure stable performance across varying volumes and dynamic shifts.
  3. Impedance Matching
    Proper impedance matching between the amplifier and speakers optimizes power transfer and prevents distortion or equipment damage.
  4. Frequency Response
    A good amplifier ensures balanced reproduction across all frequencies, contributing to a full and immersive listening experience.
  5. Soundstage and Imaging
    Amplifiers play a role in creating a realistic soundstage, allowing listeners to perceive spatial details in the music.

British Hi-Fi Amplifiers: A Tradition of Excellence

British audio brands are renowned for their meticulous craftsmanship and balanced tonal characteristics. Here are some notable options:

  • Naim Audio: Known for its rhythmically engaging sound, Naim amplifiers like the Supernait 3 deliver dynamic performance with excellent bass control and upgrade potential.
  • Cambridge Audio: Models like the CXA81 offer detailed sound with wide compatibility, making them a popular choice for audiophiles seeking versatility.
  • Rega: The Elex Mk4 is celebrated for its musicality and articulate sound reproduction, ideal for mid-range hi-fi setups.
  • Roksan: The Caspian M2 provides rich tonality and dynamic sound, paired with robust build quality suitable for long-term use.
  • Chord Electronics: High-end amplifiers like the Ultima series exemplify engineering excellence with transparent sound reproduction.

B&K Amplifiers: Precision Meets Musicality

B&K Components has established itself as a reliable name in hi-fi amplification. Their products are known for their robust design and detailed sound signature:

  • B&K ST-140: A classic solid-state amplifier praised for its ability to retrieve low-level detail with clarity. It offers a lean sound profile that works well with systems needing precision but may feel cold in certain setups.
  • B&K Sonata M-200: These mono block amplifiers excel at driving difficult speakers like Martin Logan electrostatics, offering refined bass performance and articulate midrange reproduction. Their design supports passive cooling, ensuring durability during extended use.

B&K amplifiers are ideal for audiophiles seeking accuracy and musicality at accessible price points. However, careful pairing with speakers is essential to avoid accentuating their somewhat clinical sound profile.

More specifically the two amps I really love from B&K are the 125.2 (I own two) and the Ex-442.

A Report on the B&K 125.2 and EX-442 Stereo Power Amplifiers

B&K Components has long been recognized for producing high-quality stereo power amplifiers that deliver excellent sound performance at reasonable price points. This report focuses on two notable models: the B&K Reference 125.2 and the EX-442, analyzing their specifications, sound characteristics, and legacy in the audiophile community.

B&K Reference 125.2

Specifications

  • Power Output: 125 watts per channel into 8Ω; 185 watts per channel into 4Ω[5].
  • Peak Current: 30 amps[5].
  • Dynamic Headroom: 1.2 dB[5].
  • Inputs: Both XLR (balanced) and RCA (unbalanced)[1].
  • Design: Known for its smooth, warm sound typical of B&K amplifiers[7].

Sound Characteristics

The Reference 125.2 is praised for its smooth and warm tonal profile, making it ideal for music lovers seeking a relaxed yet detailed listening experience. Its ability to handle dynamic shifts with ease ensures that it performs well across various genres, from classical to rock. The amplifier runs relatively cool during operation, which contributes to its reliability and longevity[7].

Usage and Compatibility

This amplifier pairs well with mid-range speakers like KEF LS50s, as noted by users who appreciate its ability to drive demanding loads without distortion[1]. Audiophiles recommend using a high-quality preamp with the Reference 125.2 to avoid compromising its sonic potential[1].

Legacy

The Reference 125.2 remains a popular choice among budget-conscious audiophiles due to its performance-to-price ratio. It is often recommended as an entry point into high-fidelity audio systems, providing a taste of premium sound without breaking the bank.

B&K EX-442

Specifications

  • Power Output: 200 watts per channel into 8Ω; 350 watts per channel into 4Ω[2][8].
  • Frequency Response: 20Hz to 20kHz[2].
  • Peak Current: Up to 75 amps, offering exceptional dynamic capability[4].
  • Output Design: MOSFET-based output stage for smoother sound reproduction[8].
  • Build Features: Dual transformers (Sonata version), internal heat sinks, and optional XLR inputs for balanced connections[4].

Sound Characteristics

The EX-442 is celebrated for its powerful yet refined sound signature. It delivers robust bass performance, articulate mids, and smooth highs, making it suitable for both music enthusiasts and critical listeners. Its high peak current capability allows it to handle demanding speakers like Polk SDA-SRS models with ease[4]. The amplifier’s MOSFET output stage contributes to its warm and natural tonal characteristics.

Usage and Modifications

Users have reported modifying the EX-442’s power supply and capacitors to further enhance its performance. Adding high-quality film capacitors in parallel with electrolytic capacitors can improve transient response and overall clarity[2]. This amplifier is versatile enough for use in both professional and home audio setups.

Legacy

The EX-442 has been a mainstay in many audiophile systems since its introduction in the mid-1980s. Its robust design and excellent performance have ensured its longevity, with many units still in active use today. Owners often describe it as a “workhorse” amplifier capable of delivering consistent performance over decades[2][4].

Comparison of B&K Reference 125.2 vs EX-442

FeatureB&K Reference 125.2B&K EX-442
Power Output125WPC @ 8Ω; 185WPC @ 4Ω200WPC @ 8Ω; 350WPC @ 4Ω
Peak Current30 ampsUp to 75 amps
Sound ProfileSmooth and warmPowerful yet refined
Input OptionsXLR & RCAOptional XLR & RCA
Ideal Use CaseMid-range speakersDemanding speaker setups
LegacyEntry-level hi-fiLong-standing workhorse

B&K Conclusion

Both the B&K Reference 125.2 and EX-442 amplifiers exemplify B&K’s commitment to delivering high-quality sound at accessible price points. The Reference 125.2 is ideal for those seeking a smooth, musical experience with mid-range speakers, while the EX-442 offers greater power and dynamic capability suited for more demanding setups.

For audiophiles looking to invest in reliable amplifiers with proven track records, these models represent excellent choices that continue to hold their value in the hi-fi community. Whether you prioritize warmth or power, B&K’s amplifiers deliver performance that stands the test of time.

Sources
[1] How good a deal is this B&K Components LTD Reference S2 125.2 … https://www.reddit.com/r/BudgetAudiophile/comments/zbun5g/how_good_a_deal_is_this_bk_components_ltd/
[2] BK Components EX-442 Stereo Power Amplifier Manual | HiFi Engine https://www.hifiengine.com/manual_library/bk-components/ex-442.shtml
[3] B&K Reference 125.2 S2 Stereo Power Amplifier – The Music Room https://tmraudio.com/components/power-amplifiers/b-k-reference-125-2-s2-stereo-power-amplifier/
[4] B&K EX-442 and ST-202+ Different – Polk Audio Forum https://forum.polkaudio.com/discussion/177349/b-amp-k-ex-442-and-st-202-different
[5] B&K Reference 125.2 Series II User Manual – ManualsLib https://www.manualslib.com/manual/423424/BAndk-Reference-125-2-Series-Ii.html
[6] B&K Components EX-442 Sonata Power Amplifier – The Rocket https://www.theonlinerocket.com/b-k-components-ex-442-sonata-900w-power-amplifier-fully-run-tested-RUVBGEBbU1hcXFxc
[7] B&K ST 125.2 Amplifier – Polk Audio Forum https://forum.polkaudio.com/discussion/183178/b-k-st-125-2-amplifier
[8] B & K EX-442 Sonata Series Owners Manual https://forum.audiogon.com/discussions/b-k-ex-442-sonata-series-owners-manual

Overall Final Conclusion

The quality of an amplifier is integral to achieving optimal sound from any music system. British brands like Naim, Cambridge Audio, Rega, and Roksan emphasize tonal precision and craftsmanship, while B&K amplifiers stand out for their power delivery and detail retrieval. When selecting an amplifier, consider its compatibility with your speakers’ impedance and sensitivity ratings to ensure synergy within your setup. Investing in a high-quality amplifier will elevate your listening experience by bringing out the best in your music collection.

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comparing the EPOS ES11 vs. ES14 with YouTube video

Posted on March 9, 2025 by ray kodiak

The Epos ES11 and ES14 speakers are two iconic models from the British audio brand Epos, which gained prominence in the 1980s for its minimalist yet innovative speaker designs. Below is a comparison of the two models, along with their historical context.

Historical Context

Epos was founded in the early 1980s and quickly became known for its purist approach to speaker design. The ES14 debuted as a groundbreaking model that set new standards in mid-priced hi-fi speakers. It was later joined by the smaller and more affordable ES11.

The model number can be confusing thinking the ES11 came first, but quite the opposite is true.

Both models were celebrated for their exceptional sound quality, achieved through clever engineering solutions like ultra-simple crossover networks and highly developed drivers. These speakers carved out a niche in the British hi-fi market during the 1980s and 1990s, becoming staples for audiophiles of the era[1][2][5].

Over time, Epos underwent several ownership changes, which led to newer designs that never quite captured the magic of the original models. The brand faded from prominence until its recent revival under Karl-Heinz Fink, who has modernized the ES14 as the ES14N while retaining its core design principles[1][2].

Key Differences Between the ES11 and ES14

FeatureEpos ES11Epos ES14
SizeCompact two-way standmounterLarger two-way standmounter
DriversSmaller mid/bass driver (approx. 16 cm)Larger 18 cm mid/bass driver
Crossover DesignMinimalist (single capacitor)Minimalist but slightly more complex
Bass PerformanceLimited bass extensionBetter bass extension due to larger driver
Sound ProfilePurer tonality, suited for smaller spacesMore dynamic and authoritative sound
Historical RoleAffordable entry into high-end audioBenchmark for mid-priced hi-fi speakers

Design Philosophy

Both models shared a minimalist design ethos. The ES11 used a natural roll-off for its woofer and a single capacitor for its tweeter crossover, maximizing transparency. Similarly, the ES14 employed a simple crossover but offered more robust performance due to its larger size and driver[5][6].

Performance

The ES11 was praised for its tonal purity and suitability for smaller spaces or nearfield listening. In contrast, the ES14 delivered greater dynamics, bass depth, and overall authority, making it ideal for larger rooms or more demanding setups[7].

Legacy

While both models were eventually succeeded by newer designs, they remain cherished by audiophiles. The ES14, in particular, has been reimagined as the modern ES14N, incorporating advances in speaker technology while honoring its heritage[1][2].

In summary, the Epos ES11 and ES14 catered to different needs within the same minimalist philosophy. The ES11 appealed to those seeking compact excellence, while the ES14 offered a more commanding presence and broader performance capabilities. Both models continue to hold a special place in hi-fi history.

Sources
[1] Epos ES14N review – Speakers – What Hi-Fi? https://www.whathifi.com/reviews/epos-es14n
[2] Revitalised Epos resurrects legendary ES14 speakers … – What Hi-Fi? https://www.whathifi.com/news/revitalised-epos-resurrects-legendary-es14-speakers-with-a-modern-twist
[3] Archives: Articles – Hi-Fi+ https://hifiplus.com/articles/page/15/
[4] Where does the Epos ES14 stand vs modern equivalents? https://community.naimaudio.com/t/where-does-the-epos-es14-stand-vs-modern-equivalents/1092
[5] Epos ES12 loudspeaker – Stereophile.com https://www.stereophile.com/standloudspeakers/497epos/index.html
[6] Epos ES-11 to Epos M12.2 ? – ecoustics.com https://www.ecoustics.com/electronics/forum/home-audio/309152.html
[7] Epos es11 or es 14 – Hi-Fi 4 Sale https://www.hifi4sale.net/t13624-epos-es11-or-es-14
[8] Epos Acoustics ES11 – Audiophillness.com https://audiophillness.com/epos-es11-sn15151/

Posted in Speakers, Vintage Audio | Comments Off on comparing the EPOS ES11 vs. ES14 with YouTube video

Cambridge SoundWorks Ensemble speaker 1988 – Quick Review

Posted on March 8, 2025 by ray kodiak

A thrift-store score $7, I believe they are made from MDF, painted white with pretty good drivers and a solid weight to them considering how small they are.

Video from my YouTube channel is linked here:

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EPOS m22 speakers!

Posted on November 5, 2024 by ray kodiak

A new addition to my equipment collection! These sold originally for $1,995 + tax + shipping, but I managed to find them locally for $400 used / they come with their metal grills, but I took them off for listening – they are great for protecting these while not used or when moving!

Extremely well build, solid cabinets that pass the knock test!

Speaker: M22
Type: Two-and-a-half-way, tower
Tweeter (size in inches, type): 1, gold anodized aluminum alloy dome
Midrange (size in inches, type): 6, polymer cone 5.25
Woofer (size in inches, type): 6, polymer cone
Nominal Impedance (ohms): 6


Recommended Amp
Power (watts): 50–200
Available Finishes: Light/Dark Cherry, Black
Dimensions (H x W x D, inches): 36 x 8 x 10
Weight (pounds): 37.4
Original Price: $1,995/pair

I paired them with a B&K 125.2 amp / sometimes I switch and listen using the B&K EX-442 amp (if you ever find this, grab it fast!) – anyways, both are excellent amps!

I do have the EPOS ELS Subwoofer installed, so it is paired with that as well… I was lucky enough to find that one day in the market-place for $150 / extremely well build sub-woofer specifically made for music!

These speakers shine with Jazz, and other instrumentals, Classical, and Voice!

I have to admit that I am already used to the EPOS sound since I own 6 other speakers in my collection and these don’t disappoint, very well made, high quality with excellent drivers!

You will not find anything like that made today within any price range!

So if you are lucky enough to find some used for a fair price, grab them!

Youtube video is here – https://youtu.be/bzQpZX1Yifw

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IPA fine tunned by AI

Posted on October 21, 2024 by ray kodiak

In the last Blog I did a video on how to use AI basically to learn anything you want about beer brewing, but you can also paste your ingredients and ask AI to take a look at them to analyze.

The analysis asks can be anything, from the right grain proportions to maybe unnecessary grains that don’t do anything or might impart on your recipe.

So that’s what I did, I first asked it to review the Grains, then the Hops and last the yeast.

It compared everything against each other to recommend any changes for the Style of the beer that I am after. Now, of course, I did fact-check the recommendations and everything it recommended sounded fine to me and it even explains why.

With that this weekend of 10.19.2024 I have brewed the the following IPA / this is for a 5-gallon batch.

Grains:

  • 9lb 2-row
  • 0.5 lb Carapils

Hops:

  • 2 ounces of El Dorado (bittering at 60 minutes)
  • 3 ounces of Mosaic (Whirlpool)
  • 3 ounces of Cascade, also (Whirlpool) – so last 10-15 minutes

Yeast:

  • 1056 American Ale Wyeast

pictures and final tasting thoughts will come later with an Update, thanks!

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using AI for Beer Recipe Exploration

Posted on October 11, 2024 by ray kodiak

So this is a Quick introduction in the llama3.1 or 3.2 models which you can easily download and install on any computer (Windows, Mac or Linux) and the interface is very easy to use.

Wanted to do something new and more interesting than just posting another Beer recipe, since those are a dime a dozen.

So whether you are someone who hasn’t learned yet about AI for your job-related tasks or maybe you are retired and don’t pay attention to any of it, you really should because it can make the hobby of your Beer brewing a lot more interesting and can make great improvements to your recipes and understanding of ingredients.

Since most people are visual Learners, here is the Link to the Video on YouTube – https://youtu.be/2vh3D8zg3hQ

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English Brown Ale – brewed by a robot

Posted on June 21, 2024 by ray kodiak

So in case you haven’t seen in my recent posts, I have acquired a few picobrew machines / the original Zymantic and the Z1 and also a picostill (which I plan to use to make extracts with). Sadly the company is no more, but happily – you can score these machines for a fraction of their original price. I paid $200 for all, and this probably cost close to $4,500 for all that I have acquired in this deal.

I have setup the Raspberry Pi to act as a local server for these, so they no longer need to connect to the corporate web servers to make them run, $75 cost.

So now I store all my recipes online, as they sync and import into the machines using this new software tool, but regardless, you can use them using any equipment following the recipe.

Actually the yeast I used was: 1968 London ESB Wyeast

https://crafter.pilotbatchbrewing.com/recipe/print/1209

having these machines will save me quite a bit of time because you just put in your ingredients and press Brew, come back 5 hours later and you just cool (10 minutes at best ) and pitch yeast.

It also will give me smaller batches and more variety as I drink less beer these days, so ya!

Update – I used AI software (ollama model) to inspect the recipe, and it came out really good, I also wanted to dial is the perfect color of the beer:

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picobrew Zymantic leak fix

Posted on June 13, 2024 by ray kodiak

I have acquired some picobrew machines cheap / the original Zymantic, the Z series and even a new picostill. The Zymatic had [past tense 🙂 ] a leak, because the original seal that connects the internal bucket to the pump cracked over time, silicone don’t last forever.. This would create two issues:

  • a pretty substantial leak anytime the pump wasn’t working
  • slow pump return

I took some quick measurements and 3d designed a better than original fix, it was 3d printed in TPU.

I have linked to the part that is available to download and a youtube video so you can see it in action, thanks!

Thingiverse for the 3d part to print: https://www.thingiverse.com/thing:6661173

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EPOS ES14 speakers and custom tweeter Baffle – an adventure in HiFi Audio

Posted on April 2, 2024 by ray kodiak

So up to now this Blog site has been dedicated only to Beer Brewing, but I am going to start expand it a little bit into my vintage Audio hobby as well, so with that, this will be the first post.

A few years ago I have purchased a pair of EPOS ES14 (with one original blown tweeter, I knew this) and one of the things you learn with vintage speakers, especially highly sought after in the category of Cult following, is that when a driver breaks, especially a custom designed driver that is no longer manufactured – these are considered almost 100% un-obtainium and really the only way to get more drivers is to either buy another pair of speakers, broken or not and you hope to salvage something out of this, the things you do to stay in the Cult!

So with that, I was left with either this option or…… learn 3D CAD and designed my own baffle and 3D print them – which is what I did. I ended up using some spare tweeters that I had on hand from a different project that I ended up doing nothing with, so I ended up using some Peerless 4ohm ( BC25TG15-04) 50 watt and I paired these with a 4.7uF capacitor (after playing with some other values) and it came out super good, better than original.

I first printed these in PLA, but later switched to PETG, because it seems to be stronger and also more UV resistant, incase speakers would be placed by a window and getting direct sunlight.

with that, after verifying everything and fine tuning and going through about 7-8 different test prints, I then decided to offer it for Sale on Ebay / so customers in either a same situation as me or maybe just when people wanted to try some new Tweeter combinations.

Some advantages over the original tweeters is that /// the original was mounted behind the tweeter baffle most likely by design, but lots of improvements have been achieves since the late 80s and with the new baffle we can completely avoid any Baffle Diffraction or Edge Treatment and the sound is no longer so centered on axis as before.

Now a lot of people say that this will change the speaker, and in- fact does change it but for the better, much better.. and you have an option to choose your own driver, and material type, as I prefer soft dome tweeters over metal dome, just my preference.

I have tested these to people in complete blind testing and people were left speachless and that was with a fairly inexpensive proof of concept driver.

In the future I am planning to upgrade with a Seas tweeter and maybe make another version of the 3D baffle to true fit whatever driver I am end up selecting. 

With that – if you have interest in purchasing these from me you can find them on Ebay or if you like to buy them from me directly, please Contact me, thanks!

To Date I have helped and sold 5 pair / my hope is to raise some money to buy a better printer soon as well. The 3d design plans are “not” for Sale, thanks!

Ebay Auction: https://www.ebay.com/itm/125945208107

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Belgian/French Saison Winter 2023

Posted on December 12, 2023 by ray kodiak

This winter I’ve brewed a 10-gallon batch / more to come including the recipe I followed and how I mixed yeasts ( kind of unplanned ) but beer came out awesome…

Posted in BEER Recipes | Comments Off on Belgian/French Saison Winter 2023

Next Brew / a Gulden Draak clone

Posted on December 23, 2022 by ray kodiak

Next up / I attempt to brew my first Clone of the Gulden Draak beer.

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Steuben Wine 2022

Posted on October 28, 2022 by ray kodiak

There is nothing quite like HomeGrown!

after fermentation was over – 2 months old, tastes great!

+++++++++++++++++++++++++

The pour sample (picture below) of our wine from this year / when it was being transferred to secondary fermentation. It came out superb in color and taste! Of course it is still not even finished, but a good sign at this stage.

Link to Steuben grapes if you are not familiar with them – https://pennsylvaniawine.com/2018/02/15/pennsylvania-wine-school-steuben/

I choose this grape when I was first starting out for their resistance to disease and able to survive harsh winters. Last two year I let it go totally wild with no Management of any kind and the more I do that, the better the wine gets!

a Quick YouTube video is below after I have transferred from Primary to Secondary fermentation…

more to follow…

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British Brown Ale – rebrew 2022

Posted on June 15, 2022 by ray kodiak

Just a rebrew of our current recipe, it’s beautiful, isn’t it? Use the Search function to look for it if you want to brew it.

Posted in BEER Recipes | Comments Off on British Brown Ale – rebrew 2022

Brewing a Saison using yeast from Mute Dog Brewing

Posted on November 11, 2021 by ray kodiak

The Beer came out Delicious!!!!!

—++++++++++++++++++++++++++++++++++++++++++++

I have not brewed any beers in at least 5-6 months, simply because it takes much longer to go through what I brew and I also drink other craft beer, since social interactions have become less frequent with people due to Covid-19 – time has come to brew a new beer!

A few good months ago now, Mute Dog brewing has hooked me up with a few different yeasts, one of them is a Abbey Culture, a wild yeast “originally harvested it from honey I got from a neighbor of mine in 2012”, other characteristics:

  • ” it’s also quite fruity, maybe leaning toward pineapple, but mostly just generically fruity, like bubblegum “
  • ” A lot of saison yeasts express a somewhat assertive black peppery phenol. Mine is more subtle, like mild clove and vanilla. “
  • ” Oh, it’s also very highly attenuative, so whatever you make with it is going to end up pretty dry. Expect FG to be 1.006 or below (maybe a bit higher if you make a huge beer, but not much higher). “
  • ” Also, it’s highly alcohol tolerant, it has produced beers of 12-13% with no problems. I used it to make a sake and it went to 20+% “
  • ” I’ve run it from 48-105°F it doesn’t seem to care. It goes a bit faster at warmer temps, obviously. “
  • ” It’s good in Saison, though maybe not as spicy as some might like it. Great in Beire de Garde, also makes an excellent Wit, Dubbel, Tripel, & Quad. Also tasty in cider. “

At first the yeast was slow, it was in the fridge for a while, so it took a few good days to come out of sleep, but once it did, it started to move nicely.

about a week later it finished and here is a quick sample from under the microscope at 400x magnification, the slide was actually dirty, but I just wanted a quick glance… btw even at 1,000x you bearly (bears, hehe) see the inside structure of the individual yeast cell, you really need much better microscope, but optical cuts off at about 1,000x without loosing quality.

Almost a month later, the fermentation is over with FG-Final Gravity of 1.006 / starting gravity SG was 1.064- this should be a solid 8% Beer! Now we are going to age them, we got a total of 10 gallons clean beer….

Here is how the yeast looks after all the beer was removed (bottom of conical fermenter), yes yeast was collected to save into some empty jars and stored in fridge for next time.

~ link to mute dog: https://mutedog.beer/

Conclusion, there are risks with Wild yeasts, but if you find the right stuff and you are willing to invest the time and effort into it, you will be beyond rewarded, life is short, take more risk!

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next Brew – Baltic Porter

Posted on February 20, 2021 by ray kodiak
Baltic Porter: The ‘Robust’ Beer of the 18th Century Working Man

On 2/12/2021 – I brewed a 10 gallon batch of Storm Surge Baltic Porter, rated at 9.6% ABV. This beer has a large grain bill, as in expense, almost $70 just for the grains.

Also reused the grains and reboiled for 30 minutes, with whole homegrown hops added to the mash tun, to get a 5 gallon batch of lower ABV beer around 5%, which is a great technique to get more beer, literally for free.

I will post the full recipe details later, but some details:

About the Mash: 90 Minute Mash at 148F, at end of Mash the temp fell to about 142F, so then slowly started reheating to mash-out temp of 165F, an extra 25 minutes.

Mash-out picture:

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Pear and Apple Hard Cider

Posted on August 31, 2020 by ray kodiak

This year yet again we pressed some asian pear and mixed apple juice to make hard cider. I used a press that a friend of mine has access to via membership through a local tool library in Seattle, but I recon you can also buy one if you will press enough apples or use it frequently to justify its expense.

Here we were pressing some juice from mixed asian pears from a single nice mixed grafted tree, it produces one 5 gallon bucket of pears which give us about 2 gallons of juice:

you notice the light colour from the pear juice compares to a different colour from the apples:

To Make either apple or pear hard cider is easy…. you can use any fermentation container really, even growlers and if you don’t have an air lock, simply put some aluminum foil over it, the gas will escape and prevent anything going inside, the positive pressure should prevent anything going inside as well.

Crush and put some campden tablets into your fermentation container and let its do its thing for 24 hours, and allows gas exchange so that sulfur dioxide can escape. This process will kill any bad things from the collecting process of the pears/apples, bacteria and wild yeasts.

you can use many different yeasts, including wine yeasts.. some people naturally ferment it with natural yeast, but this is more risky and you never know how it will turn out, as each time the yeast and results could be and will be different…

After 24 hours, add your yeast of choice and let it ferment. To clear later you can cold crash it in the fridge for the cider to clear up, and there are many different natural agents you can add to clear up the cider as well, such as bentonite clay.

You can even transfer to another container and leave any sediment behind to further finish the fermentation and help to clear up the cider, which is recommended. Once all done, you can naturally carbonate with priming sugars or force carbonate with co2 gas if you already have this equipment.

Cheers!

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Scottish Blonde Ale

Posted on June 5, 2020 by ray kodiak

So this is basically a regular Blonde Ale recipe using a Scottish yeast, the Scottish Ale #1728

this yeast is pretty versatile, we did the Scottish Scotch Ale previously, so wanted to re-use it in something else and also save about $10 – a good house yeast – https://wyeastlab.com/yeast-strain/scottish-ale

grains for a 10 gallon batch:

  • 20 lbs of 2-row Premium ( use a local grain if able and keep this beer regional )
  • 1 lb of crystal 15Love

hops:

  • 1 ounces of Willametter hosp at 15 minute to end of boil and 1 ounce at end of boil

yeast:

  • Scottish Ale #1728

OG was 1.052 for a beer about 5.5%

total cost of grain and hops was $36.30 / we had the yeast from last brew so re-used, save money…

In addition to the primary brew, for the last year – we have been re-boiling the primary grain at 1/2 volume, so 5 gallons, adding whole hosp (its a mushtun so its ok) and you can even add a little bit DME, we added 1/4 lb to bring up the ABV% a bit. This nice #hack allows you to use different hops if you want and even different yeast using grain that you normally throw away – Yay to #freebeer

Yes, this beer will be a lighter body of the primary style, but it almost becomes a completely different beer in it’s own right, if I didn’t tell you it was a re-boil, you wouldn’t know anything different.

OG on the re-boil was 1.032 for a 3% beer.

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Strong (Wee Heavy) Scottish Scotch Ale – All Grain Recipe

Posted on May 15, 2020 by ray kodiak

Pandemic Brew 2020!

About two and a half months ago, in the middle of our Regional Pandemic, I brewed this Scottish Ale. It felt weird and strange brewing it in the middle of the happening.

Basically the recipe was used the same as last time, more updates later, Cheers for now!

Drink Beer and Stay Safe!

 

Previous Brews ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

strong_scottish_ale

 

above – Photo credit: Bryan Carr 2015

Below are our photos (is lighter than in the picture), should be – amber color, you should see through the glass to the other side.

Tk9ZtFLe8jXIkEZH61DHLgjWcCffA1hvwqtLjhfVJPKW=w1760-h995-no

15+-+1 15+-+2

 

Cheers!!!

 

Today we are sharing a recipe of another fellow brewer from the Brew Nerds Community on Google+ ( thanks for permission to share your recipe Bryan Carr!! )

Here is his recipe:

OG: 1.100
FG:  1.025
≈ 9.8-10.0 %

Grain: 
15# Maris Otter
1.5# Crystal 60
0.5# Crystal 120
2 oz  Roasted Barley
2 oz  Chocolate

Hops: 
0.5 oz Fuggle @ 90
0.5 oz Fuggle @ 60
1 oz    Northdown @ 15

Yeast: WLP028 White Labs Edinburgh, 1L starter with 3 vials… call it overkill.

Mashed at 146 F for 60 minutes, then brought it up to 156 F for 30 minutes. Mashed Out at 170 F and collected roughly 9 gallons of wort for the boil. It had a 90 minute (rigorous) boil, and final volume of 5.5ish gallons.

Fermented at 70 F in primary for 1 month, then dropped it down to 58 F degrees in secondary for 2 months. Bottle conditioned for 6 weeks.

//

For our 10 gallon recipe (based on grains/hops/yeast) that we have access to we picked:

  • 30 lbs of Golden Promise, at $1.30 a pound
  • 3 lbs Crystal 60 Lov., at $1.85 a pound
  • 1 lbs Crystal 120 Lov., at $1.85 a pound
  • 4 ounces or 1/4 lb Chocolate malt 350 Lov., at $1.90 a pound

We couldn’t get a hold on the Northdown – substitute Perle hops // also got the Fuggles (multiplied for a 10 gallon batch).  For yeast – Scottish Ale #1728 – using a 2000ml starter.

Further brew details and pics later…

OG was 1.086, FG was 1.014 // so basically 10%

The beer tastes awesome only 1 week out of fermentor (one week in fridge/keg), test pour.. the classic chill haze is there, but a few weeks later it will all naturally clear up, follow-up photo later..  Very drinkable only after 1 week – so I think we have a winner here!

SSAle_10

 

 

 

 

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Belgian/French Saison aka Farmhouse Ale Recipe +Fruit – All Grain

Posted on February 7, 2020 by ray kodiak

Brew in 2020: Belgian Saison (no fruit additions)

Beer came out delicious – this yeast/beer needs conditioning and aging, right off the bat it doesn’t taste all that good, but give it 3 months and what a difference, give it even more time and my ohhh my – Cheers!

We brewed the Saison on right after New years using the Wyeast 3724 strain to ferment starting at room temperature.  As expected it stalled at around 1.032 (read up on this yeast if you are not familiar), raising temperature to about 90F is recommended with this wild beast, but I was super busy and wanted to see what happens if you leave it alone.  “A lot” slower, but a few weeks later it eventually reach 1.012 on its own, attaining about 7% ABV, from SG of 1.065.   I have decided to keep it even longer for higher ABV, to get a drier Beer, as this yeast is more than capable.  In addition to the primary brew, we also brewed a Light version by re-heating the grain at 50% of original volume.

My technique is to reheat in the mashtun and take advantage of the grain acting as filter, thereby adding whole hops right into the re-boil and not worrying about hop stuck.  I re-heating to bring to a boil and then cook for about quick 25 minutes – yes, the dynamics change here a bit vs. normal primary brew, but the final product is always great Light beer.

Light beer pic below: 3% ABV

Primary beer pic below: 7% ABV

The light beer comes out Straw color, is very easy to drink and swallow, Low ABV at about 3%, maybe even a bit lower 2.8%

Brew in 2017: Belgian Raspberry Saison

picture below ( wort after mashing finished, continually recirculated ):

 

4/9/2017:

Today we have brewed a Belgian Saison – using the Wheast 3724 strain.  If you read about this strains feedback and requirements from the manufacturer and other people’s experiences, you will quickly realize that this is not a beginner strain.  If you are starting out and lack precise heating control in your fermenting environment (or some heat control), then you perhaps should go with a different strain, like the Wheast 3711 or perhaps offerings from other vendors like, White Labs., but check the requirements and do a little research for which ever yeast you decide to go with.

The temperature range for this strain is between 75 ~ 95F, it is a high attenuator 75-80% / which will give you that dry classic Saison profile beer.  The grain profile for this brew was more complex than for the French Saison.  We used regional hops from England.

For precise heat control management and data capture for later analysis, we of course use the Beeruino, it logs all the variables we need and allows us to monitor and tweak the temperature as the yeast gives you feedback on what to do.

We will post more details later including the exact recipe and final details on ABV.

The starting OG was 1.044 on this beer (11 gallons) and we take samples (gravity reading, date) over time as it ferments and quickly transform that into a plot using R to show what is going on.

[wpedon id=4272]

OG <- as.numeric(c('1.044','1.033','1.012','1.010','1.006'))
class(OG)

DATE <- as.Date(c("04/09/17","04/13/17","04/27/17","04/30/17","05/06/17"), "%m/%d/%y")
class(DATE)

observations <- as.data.frame(OG)
observations$DATE <- as.data.frame(DATE)

summary(observations)

with (observations, plot(DATE, OG, type="o", col="blue", ylab="gravity reading", xlab="Date") )

the resulting R plot (using simple x over y axis)…

If you don’t know what R is and want to learn: https://www.r-bloggers.com/start-here-to-learn-r/

On the 4th week we added 2lb of frozen raspberries / and waited a week extra.

Video before shows how I blend frozen raspberries.  Total volume added was 3/4 of a gallon – I mix warm water with frozen raspberries, otherwise its difficult to get them blended.

On Friday 5/12/2017 the heat was turned down to 78F and I let the temperature fall so that everything settled to the bottom of the fermentor.   You can ferment longer after the addition of the raspberries to let things integrate longer, maybe 3 weeks total after fruit addition.

Here is how the color looks before and after /  also for testing purposes its always a good idea to leave some of the original beer before fruit was added to see how they compare.

left = before adding fruit

right = after addition of fruit

This yeast likes heat!

Make no mistake about it, this yeast like heat right from the start, 80F minimum is perfectly ” a ok ” even as soon as you pitch.  Some people like to gradually raise it by a degree per day or so, but I think that this is totally unnecessary.

Most other strains when fermenting at these temperatures would result in a beer that tasted like a combination of gasoline and nail polish remover, seriously, so for this reason a lot of people naturally are wary of starting at higher temperatures.  Be warned that if you start with a warmer starter, and pitch into a cooler wort say 68F / this yeast can stall right away and you might not even see fermentation – which probably will freak you out.  As that’s exactly what happened the 1st time we did this, simply raise your temps to 75, then 80, then 85, 5F per day and let it sit there.  Agitate your fermentor if you can once in a while.

Stalling – did I say already that this yeast is notorious for stalling ?  It doesn’t matter if you are an experienced brewer, it has a mind of its own, it will stall, maybe on your first try or 5th try.  Also – this yeast can be slow – so a lot of people will confuse that with stalling, but it just takes time.

This strain will most likely stall around 1.035, for us it was 1.033, just ramp up the temp and take a vacation, you will have to wait a few weeks.

Make a big starter – for this brew we only made a 1000ml starter, but bigger is better with this strain of yeast, next time we will do 2000ml starter at bare minimum.

This yeast *may* be pressure sensitive.

Some research indicates that this yeast could also be stalling because of the pressure created inside the fermentor from co2 gas, and therefore some people open ferment, maybe put some aluminum foil over the exhaust.

What we actually did was use an air lock, because not a lot of pressure is needed to move the air lock up, but more is needed to overcome the water resistance enacting over the fermentor when the blow-off tube is sitting in a container full of water.

But think about it, maybe that’s really what an exciting brew is all about, brewing becomes a little bit boring after a while, if everything comes out like clock work ” as to be expected ” and there is no element of mystery, what is going on in there, hello yeast, knock knock, anyone there ?

This Saison will reward you with a wonderful complex peppery-fruity flavor, people will be breathing down your neck, they will beg!!

The ABV can range anywhere between 5 ~ 7.5%, it all depends on your recipe and what you are looking for.

Detailed observations to come, stay tuned!!!

 Grains used:

  • 22 lbs – German Pilsner
  • 1 lb – Vienna
  • 1/2 lb – Munich
  • 1 lb – Caramunich
  • 1 lb – Wheat

Hops:

  • 2 ounce at start of boil – East Kent
  • 1 ounce at 5 minutes to flame off – Styrian Hops

Yeast:

  • Wyeat 3724 1000ml starter

Cost:

The more complex the grain bill is, the more it will cost ( specialty grains cost more per pound compared to base 2-row grain ) – for all ingredients ( grain, hops, yeast, raspberries ), total was $72 with tax – this brewed 11 gallons, which means that we average about $6.50 per 1 gallon of awesome, fantastic beer.  Tell me where you can go and buy a gallon of Belgian Saison with Raspberry for $8 bucks ( no where ), most breweries sell Belgian by a small glass and that cost $8/$12 per glass, forget buying a growler to take home or a gallon.

The biggest cost was the German Pilsner, at $1.79 per pound.

Here is how it looks at only 1 week out of the fermentor with a quick cold crash in the fridge – ( tart, dry and a good hint of fruit ), very drinkable, now we age and see how it transforms and refines over time.

In conclusion – if you want a stronger/sharper raspberry flavor, remove beer about a week after addition of the fruit from the fermentor, however; if you want it more smooth and less fruity, let it ferment longer 3 weeks up to a month after addition of fruit.  You can also have both worlds, by removing half of it and half later from the fermentor, and also save some without fruit additions so that you can compare it all.

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Brew in 2015:

7/28/2015 – on Sunday we are brewing a slightly different variation this year.  80% Pilsner, 10% Vienna, 10% Wheat.  Columbus for bittering and Saaz for Aroma hops // using French Saison Yeast #3711 by Wyeast.  In addition we will use Raspberries during secondary conditioning for a – French Raspberry Saison…  Also we will shoot for at least a Double, so approx. 9% ABV+.  The colour we are looking for is a farmhouse straw!

The two pics below were a test pour out of the Fermentor at 2 weeks, the classic staw Farmhouse Ale colour was spot on.  The beer tasted awesome as well, only will get much better with time.

IMAG0074

IMAG0075

Raspberries also come through the best in beers for the flavor, taste and their overall profile.  It can turn some beer slightly sour with an unexpected benefit!

OG this time was 1.068…  FG was 7 days later (1 week fermentation), for a final of 1.005 – which would put this beer at a approximate 8.30% // not too shabby!

Now to Age // CHEERS!

Here is how the beer looks like at mashout…

eRB_9S5JznOVFPxQ7JUoPNAFADNbVfTEk4euY1kRY4I=w563-h995-no

and here is how it looks like after 1 week of fermentation with the raspberries added to the fermentor at day 3.

Uwg8HBBr3cONFVLDJUcwmuY1xzlwsKFrRxHaB2-YCXDZ=w563-h995-no

Raspberry-Fruit-Wallpaper

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 [wpedon id=4272]

Brew in 2014

7/20/2014 – we used 12 pounds of grain (per recipe percentage proportions), and 1/2 lb of Belgian Candi sugar (that’s all we had left)..  OG – 1.049, FG – 1.009

ABV % – 5.25%

Belgian Saison Ale

Historically a Saison is a french style farm beer, brewed in Fall/Winter for the next season – a harvesting/farmer drink.  These days many variations exist, and many good articles too – Google for additional research and ask questions if you are not sure about something.

If you want a traditional Saison don’t add any spices or orange/lemon peels and use traditional German hops like the Noble or something regional from the French area – since this is a traditional French beer.  We also like East Kent (even tho they are from the UK) and Styrian – these add a sweet edge to the beer.

Traditional Sainson’s are bottle conditioned and highly carbonated.  Color can be Golden to Amber, ABV 3 ~ 5%, modern Sainson can be as high as 6.5%+.  Should be moderately hoped to balance out the maltiness for all ABV variations.

Age: 1 ~ 2 months, and up to a year+

60 minute standard mash, some people even do a 90 minute mash

We will post out ( OG , FG ) and final ABV later.

  • 85% lbs domestic Pilsner // we like to use the German Pilsner Malt as substitution.
  • 10% Wheat
  • 5% Euro Caravienne

Hops / Additional ingredients:

Once you achieve a rolling boil, set timer:

  • At start-of-boil add 1.5 oz of Styrian Golding Hops and 1 lb of Light Belgian Candi
  • At 45 minute of boil add some Irish Moss – helps with Chill Haze later – http://byo.com/stories/item/486-conquer-chill-haze
  • At 5 minutes end-of-boil, add 1 oz of Sweet Orange Peel or lemon peels – depends what you want – ( skip peels for a traditional Seison )
  • At 2 minutes end-of-boil, add 1 oz of Noble Hops

Yeast:

Wheast #3711 seems highly recommended by other brewers, Wheast #3724 was reported to be slow and a pain-in-the-ass.  Yeasts by White Labs was recommended, choose a proper yeast for a true Saison beer.

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London Stout

Posted on August 31, 2019 by ray kodiak

8/31/2019

10-gallon primary batch sparge

  • 18 lb 2-row Northwest Pale
  • 1.5 lb Crystal 60
  • 1 lb Chocolate malt 350 love
  • 1.5 lb roasted barley 300 love

Hops:

  • 1.0 whole hops Yakima – start of boil
  • 1.5 ounce Norther Brewer hops – start of boil
  • 1.5 ounce Fuggles last 10 minutes of boil

Yeast – reusing the previous yeast brewed in the London Brown a few months back, doing a starter / London Ale III – Wyeast 1318 yeas

75-minute boil on the primary batch… OG 1.062 / 1 month fermentation FG 1.014 – 6.3% final OG

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

5-gallon secondary batch – here we use 6 gallons of water, added 2 ounces of whole hops into the grain (false bottom will prevent whole hop clog), bring to boil and do a short 30 minute boil, adding hops at a reduced time ratio. We also added (1lb dry light dry malt extract dme) to help with OG.

Hops:

  • 2.0 whole hops Yakima – start of boil
  • 0.5 ounce Norther Brewer hops – start of boil
  • 0.5 ounce Fuggles last 10 minutes of boil

30 minute boil. You might still get a stuck mash, so mashing out at a higher temp helps – I used a strong pump to suck and get it flowing, cool down the temps while recirculating (if no pump), good luck.

Here is how the secondary batch looks like after 3 weeks of fermentation and a quick co2 charge, it tastes light and is very easy to drink, creamy head with a chocolate taste, pretty damn good beer. The beer is at about 4.5%

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London Brown Ale 10 + 5 gallon batch

Posted on May 26, 2019 by ray kodiak
this beer came out delicious! – slightly on the sweet side with a hint of a hop after taste…

Today I am brewing a Brown London Ale using Wyeast 1318 yeast, which is a “London Ale III”.

Here I will do my standard 10 gallon batch sparge, but also do a 2nd running on the (same grain) and brew a secondary 5 gallon batch. I’ve done this before and you basically get 50% more beer with the same grain bill, just a bit weaker beer.

For this I always like to start with a high-er gravity beer, like 6% or higher, and then this way your secondary will end up around 5%+

In your secondary, you do have an option to add more DME or like in this case, we added 1/2 pound of Dark Brown Sugar. In the second batch you have the freedom if you want to use a totally different hop profile or even yeast. Of course you can keep everything the same, like I did.

malt:

primary 10-gallon grail bill:

  • 18 lbs Golden Promise
  • 5 lbs Munich Malt
  • 1.5 lbs Crystal 15
  • 1.5 lbs Crystal 60
  • 0.60 lbs Chocolote malt, 200 Love
  • 0.50 lbs Dark Brown Sugar

secondary running – same grain on a 5 gallon batch, plus 0.50 Dark Brown Sugar.

hops:

10 gallon – batch 1.5 ounce Cascade whole hops on 10 gallons from start of boil and 1 ounce of Willametter at 15 end of boil

5 gallon 2nd running – exactly the same

yeast:

London Ale III – Wyeast 1318 yeas

On the 2nd running I will use 6 gallon of water, re-heat it only and then transfer out of mash tun to the boil to finish it off, with standard 1 hour boil.

OG on 10 gallon – 1.06 – about 6% + – this one fermented for only about a week, and it comes out nice and sweet, I bet if you let it go longer it will end up higher ABV and less sweet, if you like this.

OG on 5 gallon – 1.04 – FG was 1.004 but also I left it in the fermentor for over a month, it comes out nice and clear and lighter color, more like a Newcastle Brown (also way better), so this comes out at a surprising 4.7% – so basically a 5% beer – see pic below:

Some nice outcomes from the secondary running is that the grain had more time to cook, so it is a little more of a roasty/nutty flavor, and in a English Brown Ale that is not a bad idea.

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Wild Blonde Ale

Posted on April 7, 2019 by ray kodiak

About 5 weeks ago we brewed a Blonde Ale / here I wanted to experiment more with the wild yeast culture that I have collected from raspberries in summer of 2018. This is my second attempt, the first was brewing a low ABV beer, but even here I think letting it ferment for more than the original 1 week would have been better. I finished fermenting in the bottles, so I am glad I didn’t use too much priming sugar.

below pic of the Krausen, some of it was saved…

It seems very important to monitor the activity and make sure it is done, especially if you are going to use priming sugar in your bottles so that they don’t over pressurize and become little time bombs.

The culture works, but incrementally over time, for this test I didn’t do any temperature tests, just keeping the Beeruino set at minimum 68F, since the basement can get cold sometimes – but right now I don’t know if it performs better at higher temps like 75F or 80 ~ 90F or some other range.

I took a weekly sample using a hydrometer and its flask.

The OG (original gravity) was 1.059 on this Blonde Ale.

1 week later1.04
2 weeks later1.03
3 weeks later1.022
4 weeks later1.014
5 weeks later1.010
6 weeks later1.008

Looks like at about 1.010 the fermentation stabilized and ABV is about 6.7% / probably in the end closer to 7%

I would monitor the flask as it basically is a mini-fermentor, but would still take a weekly sample from the fermentor, it was pretty much spot on – so one should be able to just take one sample with a hydrometer and monitor the flask (save beer), cover it with tinfoil or something like that seems to work awesome for me.

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Wild Farmhouse Ale

Posted on January 20, 2019 by ray kodiak

some warning – this was my first time collecting wild yeast and fermenting using it, there is a lot more to wild yeasts than meets the eye and more than I wrote in this blog, I am aware of it – but this is more of a story than anything. If you decide to go down the adventure road of wild yeast, just be careful and use common sense – research everything, this is by no means some indefinite write-up, also – stay away from assholes, they are everywhere, enjoy the hobby and don’t let them bog you down!

by the way: if you are interested in purchasing the Wild Yeast that was used to make this beer – Contact me.

When the Norwegian Farmhouse Ale was brewed – I did a second water running on the grain (lower ABV 3%) to test out a wild yeast that was collected in Summer of 2018 off Raspberries.

Now to those that don’t know a wild yeast is not a pure strain of yeast, it is in fact a culture – which is a mix of yeast, maybe even more than one yeast and other bacteria. When I first captured the yeast after the initial fermentation there was Brettanomyces in the krausen- this gives you the sour beer, in the top of the krausen you can see a spider web like infection – this is a tell tale sign.

I didn’t want a sour beer, so I had to clean it up, I collected the yeast below the krausen and did another yeast starter – you can google about this process to learn more…

see video below of what I did:

After another fermentation and confirmation of a clean yeast, I stored in the fridge until I had an opportunity to use it later, which was on this brew. Wild yeast in my opinion are a lot tougher, they have to survive winter in some harsh conditions, nature maintains it without any human involvement or lab process, in piles under leaves, under snow, sometimes freezing for months. I think it gives to the complexity and variability of the beer and probably why there is a resurgence in the Wild Ales.

So anyways, this yeast was added to the wort from the second runnings, pics below, as you can see the Brettanomyces is gone!!!

Yes, I collected all of that krausen into a sterilized jar and into the fridge it went for another brew. As you can see it was very clean and I didn’t see any weird colors or blocks of anything odd.

So now I have my very own unique wild culture of yeast collected from my land 🙂 Hooray!

another warning when bottling – let the ABV settle for a while to make sure it is stable and use less than the idea amount of priming sugar your first time as with a non-wild yeast, so you don’t end up with exploding bottles, as example I used 3 ounces of sugar for this 5 gallons batch, and everything ended up fine for me and nice…

I will brew some other beers in the future and blog more later…

I will update once the beer is ready to drink with more pics and a more detailed taste report!

links:

https://draftmag.com/brettanomyces-lactobacillus-pediococcus-beer/
DIYeast: Capturing Yeast

If you are into Sour beers:

What Makes a Sour Beer Taste Sour?
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Kviek Norwegian Farmhouse Ale

Posted on January 6, 2019 by ray kodiak

10 gallon batch.

Today 1/6/2019 we brewed a Norwegian Farmhouse Ale – but not using any traditional means, just a farmhouse grain stack with yeast – Imperial Yeast A43 Loki.

I will brew this again in the future using the Juniper branches in the more traditional way, but for now – we will go with a more modern recipe.

Speaking with the brew store employee, he just brewed something like that with the Loki yeast and recommended fermenting at 90F – so we used the Beeruino to control temperature at 90F and Log the fermentation (plot posted later).

We employed a step mash starting at 141 F for 90 minutes and slowly moving to target temp of 153F using a recirculating pump and a PID electric heater setup. This is a linear process but one way up, you never want to start at a too high of a temperature, as it would denature the enzymes and poop your beer.

grains:

  • 21 lb Belgian Pilsner
  • 1 lb Skagit Vienna (locally sourced grain)
  • 1 lb Munich
  • 1 lb Caramunich 60 Love
  • 1 lb flaked Oakts – fyi: we put it into the mash from the start, but if you don’t have a good strong pump that can pull, you might get a stuck mash starting at a lower temp like we did at 141 F – you can add it towards the end of the mash once your temperatures are higher…

R Code below… with Plot.

temp = c(141,147,151,153,153,153,153)

time = c(0,15,30,45,60,75,90)

?plot

plot(time,temp, type =”o”)

hops:

  • 2 ounces of UK Golding Hops – start of boil
  • 1 ounce Styrian – 5 minutes to end of boil

yeast:

Imperial Yeast Loki A43

More Update later – including looking into the more traditional brew.

Links to some YouTube traditional brews: https://www.youtube.com/results?search_query=norwegian+farmhouse+ale

OG was 1.046, FG ended up at 1.010 – 4.7%

but wait there is more… 🙂

We added back 6 gallons of water into the spent grant and kept going for a 2nd running, this is something new that I decided to do, the beer will be lower ABV, but I was ok with that.

For this one I have the freedom to use different hops, used 2 ounces of whole hops of 50/50 mix (Chinook, Cascade #homegrown) at start of boil and 70 grams of Saaz at 5 minutes to end of boil, shooting for a 5 gallon batch on this – so more hops here…

And for the yeast I used a Wild yeast that I have collected in the summer time off of raspberries, so this will not be a Norwegian Farmhouse, but more like a Wild Raspberries Farmhouse – just a creation that I’ve decided last minute and geek out on this brew day!

I named the wild yeast culture RAYRAS 01 – collected in August 2018. It looked good and smelled really good of fruit esters when a test was done, so we will see if this is any good or maybe I will get a surprise and get some nice wild sour, bottom line I expect an efficient yeast even with a 2nd running, it might end up close to the first because of the efficiencies of the yeast. TBD…

This yeast is not pure yet, it is a culture – meaning a mix of yeast and other things…

The Wild Farmhouse Ale – came out great so far, ABV was low 3% because I ran the water on the 2nd runnings – you could mix in some DME to bump that up, I didn’t on this test, as I wasn’t sure if the yeast would work out and it did!

Pictures tell a thousand words:

This is the yeast that was added in, collected from Raspberries, that’s why the color in the sample.

The wild yeast culture overall looked good at the end, no infections, no funky smells, taste tested good and within acceptable normal. I’ve collecting it to keep for the next batch.

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American Brown Ale 10 gallon batch

Posted on April 3, 2016 by ray kodiak

20160319_120209

attempt #1 pic below – Brew date: 3/26/1016

american_brown_ale-attempt1

attempt #2 pic below – Brew date: 7/10/2016

20160812_180653

10 gallons.

This beer was modeled after the Diamond Knot Brown Ale per the grains/hops posted on their web site, and simulated for ABV/SRM and IBU using app “Wort Pro”.

http://www.diamondknot.com/the-beer/always-on/brown-ale/

Videos of the brew are below:

adding flaked oats to mash: – add sweetness and body – read…

start of boil (using hop balls for whole hops so they don’t plug up the pipes):

transfer to fermentor:

adding yeast:

next day fermenting:

Attempt #1 – OG 1.068 // FG 1.010 – final ABV 7.6% – yes a little higher then the 6.0% Diamond Knot..

  • IBU 25.8
  • SRM 13

Attempt #2 – OG 1.066 // FG 1.014 – final ABV 6.83%

  • IBU 28.3
  • SRM 13

Total water used 15.5 gallons for final 10 gallons of beer…

attempt #1 grains:

  • 18 lb Pale Malt 2-row
  • 4.5 lb Munich Malt 10 love
  • 3.0 lb Crystal Malt 10 love – see below for attempt #2 changes
  • 0.20 lb Chocolate Malt
  • 0.20 lb Black Barley
  • 1.0 lb flaked Barley
  • 1/2 lb of brown sugar

attempt #2 grains:

  • 18 lb Pale Malt 2-row
  • 4.5 lb Munich Malt 10 love
  • 1.5 lb Crystal Malt 15 love
  • 1.5 lb Crystal Malt 60 love – we did this to give the beer more caramel flavor and beer body
  • 0.40 lb Chocolate Malt – we double the dark grains to darken the color a bit
  • 0.40 lb Black Barley
  • 1.0 lb flaked Barley
  • 1/2 lb of brown sugar – we didn’t use it this time, the sugar…

hops attempt #1:

  • 2.0 oz Galena with some whole hops from last year’s harvest (Yakima & Cascade) at start of boil, added to the hop boil ball, see video.
  • 2.0 oz Willamette last 15 minute of boil.

hops attempt #2:

  • 2.0 oz of home grown Cascade Hops, 2015 harvest (beginning of boil)
  • 1.0 oz of Cascade pallet + 1.0 oz Willamette pallet (last 15 minutes)

attempt #1 – Wyeast #1056 yeast was used, took 2 weeks to ferment out, this yeast consistently bubbled over the 2 week period…

attempt #2 – British Ale Wyeast #1098 // 2 liter starter // 1.040 gravity – majority of the active fermentation will be over in about 4 days, but let it go out full 2 weeks – because it’s still happening, just slower, also we like to allow extra time for all the floaters in the fermentor to settle.  On that note, per one of our brew nerds – once fermentation is over, trapped dissolved co2 gas slowly escapes the beer, so it will give you a false sense of a fermenation – only way is to measure.

attempt #3 – 11/11/18 – all same as attempt #2, expect for yeast – we used WLP002 English Ale… OG 1.052 / started the mash schedule at 138F and slowly ramped to 152F in 1 hour, then held at 152F for an additional 30 minutes for 90 minute total mash / this mash schedule produced much a better efficiency compared to OG of 1.040 in attempt #2

Beer tastes awesome – Fermentation was 2 weeks, which included 1 week rest time – this helps the yeast to reabsorb any unwanted off-flavors, in keg for only a few days!  Boom, a winner!

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Quick Restoration of a Yamaha CD-30 (August 1997) – Japan

Posted on January 24, 2025 by ray kodiak

New CD Players that sound good, meaning Audiophile quality sound or close to it, also cost a lot of money, even when you adjust for any inflation comparing costs in the 80s vs now / anyways, I think many are simply too expensive.

You can get a much better deal buying used if you are willing to take some small risks and you are handy with some analysis and repair.

below is my YouTube video showing the Repair, in my case it was just to clean the old belts and install 2 new ones – that’s it.. after that everything worked.

In my case, I found this CD player for $8 and bought 2 new belts for $12 / so the total cost was about $20.. It has a great DAC chip (Burr-Brown PCM56P DAC).

these CD players are still relatively cheap on Ebay, but it is a risk that you would have to take, maybe needing just the belts replaced for the most part and maybe some additional lubrication.

Reviving the Past: The Benefits of Restoring Older CD Players

In an era dominated by digital music streaming services, it’s easy to overlook the joys of owning and playing physical media, particularly CDs. However, for those who cherish their vinyl collections or have fond memories of listening to CDs in the past, restoring an older CD player can be a great way to breathe new life into these beloved devices.

The Benefits of Restoring Older CD Players

While buying a new CD player may seem like an attractive option, there are several benefits to restoring an older one. Here are some reasons why:

  • Environmental Benefits: Buying a new CD player requires resources and energy, contributing to waste and pollution. By restoring an older unit, you’re giving new life to a device that would otherwise be discarded.
  • Cost-Effective: Restoring an older CD player can be significantly cheaper than buying a brand-new one. This is especially true if the original unit was purchased at a lower price point or has been well-maintained over the years.
  • Collectibility and Sentimental Value: For music enthusiasts who collect vintage CDs, restoring an older CD player can be a labor of love. It allows you to preserve memories associated with the device and its original use case.
  • Repairing and Upgrading: Restoring an older CD player provides an opportunity to repair any issues or upgrade the unit’s components. This ensures that the device continues to function optimally, providing years of reliable service.

The Process of Restoring an Older CD Player

Restoring an older CD player requires some technical knowledge and patience. Here are the general steps involved:

  1. Assess the Condition: Evaluate the condition of the unit, including any cosmetic damage or mechanical issues.
  2. Disassemble and Clean: Carefully disassemble the device to clean out dust, dirt, and other debris that may be affecting its performance.
  3. Replace Damaged Components: Replace worn-out or damaged parts with new ones, such as capacitors, resistors, or ICs.
  4. Refurbish the Unit’s Exterior: Clean and refurbish the unit’s exterior to restore its original appearance.

Conclusion

Restoring an older CD player can be a rewarding experience for music enthusiasts who value nostalgia and preservation. Not only does it offer environmental benefits and cost-effectiveness, but it also provides an opportunity to repair and upgrade the device to extend its lifespan.

Posted in Vintage Audio | Comments Off on Quick Restoration of a Yamaha CD-30 (August 1997) – Japan