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Extract/Partial Mash Brewing / Re: Steeping grains
« on: Today at 02:59:26 PM »
yes and sure, if you want to. it will maintain temp better.
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2
Beer Recipes / Re: Low gravity saison
« on: Today at 02:57:13 PM »
did you end up using the lactic acid at all?
I am amazed at how much mouthfeel and body you can get from the right yeast choice.
I am amazed at how much mouthfeel and body you can get from the right yeast choice.
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Equipment and Software / Re: Burn marks on outside of kettle
« on: May 24, 2013, 12:22:19 PM »
not even a tiny bit
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The Pub / Re: bridge collapse
« on: May 24, 2013, 08:25:32 AM »This wasn't a case of failing infrastructure - an oversized truck hit one of the supports.
http://usnews.nbcnews.com/_news/2013/05/24/18465755-like-a-hollywood-movie-driver-survives-i-5-bridge-collapse-into-wash-river?lite
I would think that if one truck hitting one support is enough to take down a bridge it's till failing infrastructure. just not spontaneous failure.
Could be crappy engineering and/or construction defects. But failing/poorly maintained infrastructure is more likely.
agreed on both points. I am not a structural engineer (IANASE?) but I would think that basic design/construction failure would likely have showed up much earlier in the bridges life span.
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The Pub / Re: bridge collapse
« on: May 24, 2013, 08:02:42 AM »This wasn't a case of failing infrastructure - an oversized truck hit one of the supports.
http://usnews.nbcnews.com/_news/2013/05/24/18465755-like-a-hollywood-movie-driver-survives-i-5-bridge-collapse-into-wash-river?lite
I would think that if one truck hitting one support is enough to take down a bridge it's till failing infrastructure. just not spontaneous failure.
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Extract/Partial Mash Brewing / Re: 2nd Extract questions
« on: May 23, 2013, 02:57:02 PM »
Hooked huh?
Hi all,
I'm brewing my second extract kit tomorrow (Ferocious IPA from Midwest) and have a few questions...
-My crushed grains have been crushed and sitting in a closet (ziplock) for about 4 weeks, will this affect anything? No worries, fresher is better but 4 weeks is not a problem
-There is a bit of grain dust I can see in the bag, should I rinse the grains in the muslin bag prior to seeping?again, no worries. The dust is not going to hurt anything
-Any need to rinse/wash/sanitize the muslin bag for seeping? nope
-Is there an issue when I don't use 100% of the malt extracts provided? (even after heating in warm water, I can't seem to get ALL of the extract syrup out of the plastic jugs into the kettle)There will be an ever so slight reduction in gravity but not enough to worry about. If you want to pour hot water in the jug from the kettle to dissolved the last bits that's fine but I wouldn't work about it too much.
Thank you!
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Beer Recipes / Re: Hibiscus Gose
« on: May 23, 2013, 01:11:02 PM »
looks to be just over 2 grams/gallon
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All Grain Brewing / Re: Water to Grist Ratio
« on: May 23, 2013, 07:05:44 AM »I BIAB/No-Sparge. While I don't have enough data points to make an across-the-board generalization, I have brewed a couple of smaller beers recently and I'm seeing a decrease in efficiency when my mash gets thinner than about 3 qt/lb. I'm kind of curious if anyone else who mashes this thin has noticed a dropoff once you hit a certain point.
I don't go quite that thin till all my water is in, not doing BIAB. but I can see that if you got to a really thin mash it would take a lot longer for conversion to complete as the same amount of enzyme is spread more thinly throughout the mash.
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Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: May 23, 2013, 06:58:38 AM »I think basil is lovely in beer. Bison Honey Basil comes to mind. but I also did a no hops basil beer that, once it settled down a bit (I used too much basil) was really nice as well. Dill, well anything's possible
I want to try Rosemary in my IPA. Just keep wimping out on brewday.
That's another one to be very cautious with. would probably be tasty though in the right amount. sort of resiny and piney.
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Beer Recipes / Re: Witbier grain bill: Unmalted wheat vs flaked wheat
« on: May 22, 2013, 01:43:40 PM »
Your efficiency will likely suffer as well but yeah, that's the main concern. I would hazard a guess that whole wheat berries will taste a lot fresher than flaked ones as well.
Puffed is another option, just to make things more complicated.
Puffed is another option, just to make things more complicated.
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Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: May 22, 2013, 12:41:48 PM »...I believe it needs a little more something so I am going to spice it, perhaps with lemongrass or even dill or basil or something odd like that maybe. Perhaps even some olde gruit herbs.
At a recent "Homebrewer's Night" at my LHBS, I tried a cucumber basil ale that was actually really good. Not sure that I would drink more than one, but it was a lot better than I expected. I don't think I'm brave enough to brew up a basil beer, but as I was drinking it all I could think of is that it would go real nice with some good spicy Thai food.
As for the Bell Saison Yeast, I keep meaning to pick some up and with the results from this thread, I'll make sure to look for it next time I'm at my LHBS. Thanks to everyone positing their results with this yeast!
I think basil is lovely in beer. Bison Honey Basil comes to mind. but I also did a no hops basil beer that, once it settled down a bit (I used too much basil) was really nice as well. Dill, well anything's possible
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Beer Recipes / Re: Witbier grain bill: Unmalted wheat vs flaked wheat
« on: May 22, 2013, 12:40:20 PM »
flaked wheat IS unmalted.
However flaked is pre-gelatinizated so you don't have to worry about that aspect. whole unmalted wheat berries have a gelatinization temp around the mid to high 150s if I recall. but that is best case scenario with a grind close to flour.
so with the flaked wheat the starch will be readily available to the enzymes for conversion where the un-flaked wheat the starch has to gelatinize first. which is may or may not do completely.
However flaked is pre-gelatinizated so you don't have to worry about that aspect. whole unmalted wheat berries have a gelatinization temp around the mid to high 150s if I recall. but that is best case scenario with a grind close to flour.
so with the flaked wheat the starch will be readily available to the enzymes for conversion where the un-flaked wheat the starch has to gelatinize first. which is may or may not do completely.
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General Homebrew Discussion / Re: Wrong?
« on: May 22, 2013, 12:37:18 PM »
just the clamato is foul. the beer doesn't even enter in to the question.
yes, yes drinking calmato is foul. Truly, deeply foul. (Just, like, my opinion, man)
yes, yes drinking calmato is foul. Truly, deeply foul. (Just, like, my opinion, man)
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The Pub / Re: Cellar decided to become a sauna
« on: May 22, 2013, 08:09:56 AM »
The other advantage to storing at your parents is... wait for it...
the beer won't be readily available
At least in my house, a beer that is two hours away is far less likely to get popped before it's time than one that is in the closet in the hall.
the beer won't be readily available
At least in my house, a beer that is two hours away is far less likely to get popped before it's time than one that is in the closet in the hall.
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All Grain Brewing / Re: Water to Grist Ratio
« on: May 22, 2013, 07:59:39 AM »
I don't think there are any standards by style. At least I have never found any.
You can sometimes find some cool historical descriptions of brewing practices on the internet with some searching. Check out the Shut Up About Barclay Perkins blog.
I mash pretty thin when possible. Sometimes, with a big beer it's jut not possible to fit enough water in my tun for 4 l/kg but I do aim for that. That also tends to mean that my first addition is half my pre-boil plus absorbtion and my mashout, second step, or sparge is the other half of the pre-boil.
You can sometimes find some cool historical descriptions of brewing practices on the internet with some searching. Check out the Shut Up About Barclay Perkins blog.
I mash pretty thin when possible. Sometimes, with a big beer it's jut not possible to fit enough water in my tun for 4 l/kg but I do aim for that. That also tends to mean that my first addition is half my pre-boil plus absorbtion and my mashout, second step, or sparge is the other half of the pre-boil.