6301
Kegging and Bottling / Re: Amount priming sugar to use
« on: March 30, 2010, 11:51:01 am »
I sure hope he is kegging LOL. He just made a batch of grenades in bottle form otherwise.
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6302
Other Fermentables / Re: Heat or no heat
« on: March 30, 2010, 12:26:44 am »
I made two five gallon batches of mead per the Papazian book's instruction waaay back in the early 90's.
Boiled the crap out of them per the recipe and aged the carboys for six months. Two different parties cleaned out the uncarbonated mead and left me with sticky floors. It was fantastic social lubricant...
Anyway, the end product was about 19% both times.
Boiled the crap out of them per the recipe and aged the carboys for six months. Two different parties cleaned out the uncarbonated mead and left me with sticky floors. It was fantastic social lubricant...
Anyway, the end product was about 19% both times.
6303
Other Fermentables / Re: Cider ressurection?
« on: March 30, 2010, 12:15:48 am »
It's really improving. I think there may be a little fermentation going on but it's closer to what I envisioned. No difficulty in draining a few glasses.
Have five more gallons. Some brandy hmmm. How about doing the aging in bottles?
Have five more gallons. Some brandy hmmm. How about doing the aging in bottles?
6304
Events / Re: That's my congressman!
« on: March 29, 2010, 12:02:54 pm »
See that's good. Knows what is important to many of his constituents up there in "beer-n-hop" country. Seems to me you have the right man for the job!
6305
Events / Re: That's my congressman!
« on: March 29, 2010, 11:50:00 am »
Wish we had someone like that in my neck of the woods. 
But we don't.... 
But we don't....
6306
Extract/Partial Mash Brewing / Re: Why is partial mash steeping done at 155 degrees F?
« on: March 29, 2010, 11:40:51 am »
A little late to this but in the absence of base malts is there even any conversion with choc & crystal malts? Why 155F? Surely 155F is a "safer" bet when converting but I've seen no problems when steeping specialty grains at 170-175.
6307
Extract/Partial Mash Brewing / Re: Does length of boil affect head retention with extracts?
« on: March 29, 2010, 11:36:33 am »
I only boil my extract batches for 30 minutes and if I steep they get 45. I rely on a quick chill, plenty of healthy yeast and a consistent cool ferment. My goal isn't head retention, but it is a nice side effect. Extract almost always gives me good results.
There are many more variables to head-retention than just the wort itself.
First place to look is the glassware. Then carbonation levels and how the pour or dispensing is handled. After this look towards the brew itself and how it was made.
There are many more variables to head-retention than just the wort itself.
First place to look is the glassware. Then carbonation levels and how the pour or dispensing is handled. After this look towards the brew itself and how it was made.
6308
Extract/Partial Mash Brewing / Re: steeping grain
« on: March 29, 2010, 11:13:04 am »
Doesn't tannins in beer also have a "tingly" effect on the tongue as well as the dryness?
I think a couple quarts per pound plus what would be absorbed/retained by the grain is a decent ratio. I've gone as much as a gallon per pound with no ill effects early on in my brewing career.
I didn't steep in batches all that long before jumping into grain brewing.
I think a couple quarts per pound plus what would be absorbed/retained by the grain is a decent ratio. I've gone as much as a gallon per pound with no ill effects early on in my brewing career.
I didn't steep in batches all that long before jumping into grain brewing.
6309
Extract/Partial Mash Brewing / Re: Extract brew chill haze issues
« on: March 29, 2010, 11:08:12 am »
Whirlfloc works well when added towards the end of the boil about 15 minutes.
Chill haze is a common occurrence but not necessarily a problem. Time conditioning in cool temps helps clear it up. Or not. Gelatin found in the supermarket is used by some brewers to sweep away the haze- but they'd be better at answering your questions about the method.
Generally it isn't something to worry about. A facet to tackle when the other more important "issues" are conquered or adapted to.
Chill haze is a common occurrence but not necessarily a problem. Time conditioning in cool temps helps clear it up. Or not. Gelatin found in the supermarket is used by some brewers to sweep away the haze- but they'd be better at answering your questions about the method.
Generally it isn't something to worry about. A facet to tackle when the other more important "issues" are conquered or adapted to.
6310
Yeast and Fermentation / Re: Souring Fermentation
« on: March 28, 2010, 11:43:33 am »
Per my preferences I can't stand it. I can smell it in a fermenter and pick up the taste immediately. Really a disappointment when it happens- I'll pitch a batch out in a heartbeat if it has this characteristic.
6311
Yeast and Fermentation / Re: Mystery yeast.
« on: March 28, 2010, 11:39:14 am »DITTO to Prof's opinion IF U wanted either possible yeast BUT since U KNOW U don't want 530 (I AGREE!) U have 50% chance of building a throwaway so I would pitch it and save the one commodity no one can buy...time
Yeah I think this is the correct course of action. Waste of time on a gamble as it is. Maybe I can use it for bread-making.
Thanks guys.
euge
6312
All Things Food / Re: BBQ Sauces
« on: March 28, 2010, 10:54:01 am »
Often I'll do the rubbed meat in the pressure cooker for 5 minutes if it is beef or pork. Especially ribs. Beer can be used as the liquid component, just not really hoppy ones, as I find the bitterness can be overwhelming.
The rub is usually salt, fresh pepper & chili powder.
I take the drippings in the PC and reduce it to a sauce while adding some sugar or honey and also some vinegar. All to taste. Never a set recipe since it is so simple to do. Can be further built upon too.
Goes on the meat near the end.
I like the idea of a pantry/fridge clean out. I've added all sorts of stuff to the sauce. Those last few dried apricots. That packet of ginger from the sushi etc...
The rub is usually salt, fresh pepper & chili powder.
I take the drippings in the PC and reduce it to a sauce while adding some sugar or honey and also some vinegar. All to taste. Never a set recipe since it is so simple to do. Can be further built upon too.
Goes on the meat near the end.
I like the idea of a pantry/fridge clean out. I've added all sorts of stuff to the sauce. Those last few dried apricots. That packet of ginger from the sushi etc...
6313
All Things Food / Re: brats
« on: March 28, 2010, 10:44:10 am »
I like'em smoked for a few hours. Brats handle it pretty good if you start with raw sausage.
If they get braised in onion-n-beer a nice crusty roll is nice to have plus some kraut.
If they get braised in onion-n-beer a nice crusty roll is nice to have plus some kraut.
6314
All Things Food / Re: My favorite candied nuts
« on: March 28, 2010, 10:40:37 am »
Like the recipe! Never thought to use home brew...
6315
General Homebrew Discussion / Re: To Bottle or To Throw Out... (or rerack or...)--followup to "SG Higher than OG?"
« on: March 28, 2010, 10:32:45 am »
Let it get warmer by a few degrees and give it another week.
Lot's of fruitiness isn't an off-flavor. Might be undesirable to be sure but give the beer a chance to clean itself up. IME that initial aggressive right-out-of-the-fermenter esteryness tends to go away or diminish.
Lot's of fruitiness isn't an off-flavor. Might be undesirable to be sure but give the beer a chance to clean itself up. IME that initial aggressive right-out-of-the-fermenter esteryness tends to go away or diminish.