Messages

46

Yeast and Fermentation / Re: Great attenuation.....a little too great

« on: October 12, 2012, 07:09:29 AM »

I just read through that presentation. Pretty cool stuff, but a bit confusing at times with just the slides. It would be neat if someone could make up a calculator using his percentages for each of the factors for terminal gravity.

Yeast strain, grist, mash temp and mash time. DrewG, if you have accurate measurements for these four things, we could see how it compares to Doss's presentation.

47

Yeast and Fermentation / Re: Great attenuation.....a little too great

« on: October 11, 2012, 07:47:27 AM »

Yeah, that is strange. Every time I have used that used I tend to get no higher than mid 70's for attenuation. And when it is a split batch with another yeast - say WY1056, the WL002 always ends up a couple of points higher for final gravity. 

48

Kegging and Bottling / Re: Champagne bottles

« on: September 29, 2012, 01:43:04 PM »

Martinelli's sparkling cider uses nice green champagne-type bottles. The kids like it for a special treat.

49

The Pub / Re: Finding a city

« on: September 26, 2012, 06:47:28 AM »

Portland, Oregon?

The one thing it is lacking is diversity, unless you count all the different subtypes of hipsters you will meet.

50

Yeast and Fermentation / Re: 100% Brettanomyces (or similar) fermentation

« on: September 20, 2012, 08:42:54 AM »

I did a 10 gallon saison batch split between 3711 French Saison yeast and WL677 Brett Troix in two primary fermentors. The 3711 blasted through like usual and finish at 1.005. The WL677 is still in a carboy, but it seems to have stopped at about 1.011. The taste out of the carboy for the brett beer is not very funky, and some interesting fruity esters. It is ready to bottle/keg and I will report back once it is carbonated.

51

General Homebrew Discussion / Re: Anyone receive their copy of IPA yet?

« on: September 17, 2012, 06:00:27 PM »

I got it today. It looks really cool. Lots of historical information and recipes.

52

Ingredients / Garbanzo beans

« on: September 17, 2012, 07:43:51 AM »

I live in an area where dried garbanzo beans (chickpeas) are a common agricultural product. A friend gave me a big ziploc bag full of them, and I am trying to figure out what to do with them. Hummus and falafel are on the list, but of course my mind switched to brewer-mode. Any chance I can cook them up and throw them in the mash?

By the way, a two gallon ziploc full of dried garbanzos is surprisingly heavy - those things are dense.

53

General Homebrew Discussion / Re: Help! Making an 8% stout today and my preboil gravy is only at 1.067!

« on: September 16, 2012, 12:50:51 PM »

I usually get about 7 or 8 points difference between pre-boil gravity and post-boil gravity. So that would get you up to about 1.074. I think 1 pound would bring you up close to the desired original gravity, but it will change the nature of the beer.

What is most important to you about this beer? The original gravity, the abv, the final gravity?

54

General Homebrew Discussion / Re: homebrew turning black

« on: September 06, 2012, 11:42:11 AM »

Black mold?

55

Ingredients / Re: Post your water report

« on: August 23, 2012, 12:28:04 PM »

Walla Walla, WA.
I've had one test done in August and another in December and they were really similar.

pH 7.3
Total Dissolved Solids (TDS) Est 42
Electrical Conductivity, mmho/cm 0.07
Cations / Anions, me/L 0.7 / 0.5

Sodium, Na - 2
Potassium, K - 2
Calcium, Ca - 8
Magnesium, Mg - 2
Total Hardness, CaCO3 - 28
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S - 1
Chloride, Cl - 1
Carbonate, CO3 < 1
Bicarbonate, HCO3 - 25
Total Alkalinity, CaCO3 - 20

56

All Things Food / Re: Best Mexican and Indian cookbooks?

« on: August 20, 2012, 07:39:31 AM »

As long as we are talking about "authentic" I guess you have to break things down into regions. In Northern Mexico flour tortillas are authentic and traditional, but you won't see them in the Yucatan.

I have never been to India, but I understand there are some huge regional difference - to be expected in a country of 1 billion people.

57

All Things Food / Re: Best Mexican and Indian cookbooks?

« on: August 14, 2012, 05:55:40 PM »

I'll second both Diana Kennedy and Rick Bayless for Mexican food.

Madhur Jaffrey is the classic Indian cookbook author.

58

Yeast and Fermentation / Re: White labs Burton ale

« on: July 15, 2012, 04:23:45 PM »

Sanitize a spoon and scoop it off. Is there a bed of yeast at the bottom of the jars too?

59

Beer Recipes / Re: American Saison

« on: July 08, 2012, 08:46:22 AM »

Sounds great. What are the two yeasts you plan on using?

60

Ingredients / Re: Cardamom

« on: July 04, 2012, 08:00:45 AM »

I have used the little seeds from one pod in a ten gallon batch of saison and it was subtle, but I could just pick out the flavor. I put it in the boil for 10 minutes. I wouldn't suggest using much more, and you could even back off a little to start.