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Full weekend at the Sunshine Challenge in Orlando. Beer Fest, judging, pub crawl, visiting with the guest of honor (Ray Daniels)
Hey Jeff - please give all of my CFHB friends my Aloha!
Why can't I access it? I'm a current member, but it says this:
http://www.homebrewersassociation.org/pages/membership/members-only-page
What's going on?
Hey Nic, we make a lot of saag. Mostly Saag aloo.
You can put just about anything in there, other veg. Shrimp, chicken.
Ill post my recipe a little later. Vah Reh Vah has a good one. It is simpler than mine.
I've often thought that the pro brewers are paranoid about yeast autolysis more than homebrewers possibly because the amount of pressure on the cone of a tall cylindroconical fermenter is greater than what you would find in a bucket or a carboy. Do you guys think there's anything to that theory? That pressure on the yeast accelerates autolysis?
I routinely leave my beer in the primary until it's time to keg.
The pressure, depth of yeast in the cone (IIRC), and higher temp of the yeast in the cone are all reasons the pros dump the yeast or transfer. This was covered in "Yeast", so there are some pretty experienced guys who think there is something to that theory.
I've often thought that the pro brewers are paranoid about yeast autolysis more than homebrewers possibly because the amount of pressure on the cone of a tall cylindroconical fermenter is greater than what you would find in a bucket or a carboy. Do you guys think there's anything to that theory? That pressure on the yeast accelerates autolysis?
I agree, and if you look at Palmer's answer in Ask the Experts, so does he.
Ha! Yeah, I'm leaning that way as well. It was my wife really though... "Why don't you just dry hop the crap out of it and not worry about that stupid oil!"Personally I would think that Clusters would make a very bad dry hop, but that's just my opinion.
And yeah, I'm not about to age my burton for 20 yrs. Completely infeasible (at least for me right now). Ties back into the fact that this is not my living and don't have the equipment/procedures they did.
I've already picked up extra hops for dry hopping anyway, so I figure an oz here and there will eventually add up and not hit my pocketbook all at once.
What are you thinking in terms of hop variety of dry hopping? just saaz like in your recipe? I was thinking of using the same 3 that I had in the boil... EKG, cluster, and brewers gold. I picked up a bunch of EKG and cluster already.
Aloha Mark!
I had more than a few good times with the Hogtown Brewers in Gainesville in the early 90s. I took my Certified level BJCP exam there, proctored by Herr Papazian (He proctored my Recognized level exam in Orlando a year earlier too). I still wear a Hogtown Brewers sweatshirt when it gets chilly here.
I am a bit reluctant to use my name because of search engines... Carl.
I enjoy being able... Saxer to joke around and not have to worry about something I said in jest on a forum 20 years ago coming back to bite me.
I used to sign my posts with,
Way Down By Orlando (taken from the Orlando TV station WDBO)
Then my wife and I came to Hawaii on our honeymoon in 1997. We returned 21 more times in the next eight years and I changed my signature to:
Way Down By Orlando and Often Hilo.
The 22nd trip to Hawaii was the much anticipated one-way ticket in January of 2005. Now we live about 12 miles south of Hilo in the Puna District.
The people who live out here have a reputation for being... excentric, and are often refered to as punatics (you better be smiling when you call me that)
With aloha,
Punatic
Way Down By Hilo
ps You can call me anything you like - just don't call me late for dinner!
Lately I'm thinking any change in pay would be an improvement."it's better than working at a real job"Except for the pay.
So a question for the home malt smokers. I have a small bag of Cherry shavings. Should I smoke malt with that?I'm not an expert on wood, but I think any hard wood (yes, I said "hard wood") would be fine. Almost all fruit trees fall into that category. I've been using citrus wood from my back yard and it is insanely hard to chop into small pieces for smoking.
I also plan to use the small bag of Crabapple shavings to smoke some malt, just becasue.
Tom - thanks for the clarification on the bandaid coming from 4-ethyl phenol.
My wife bought me my original homebrewing kit and has always been a huge supporter. As an example...we're working on a bathroom remodel. She wanted to get a custom made fused glass sink. Very arty, very expensive...so expensive that I didn't ask how much. If that's what she wants, that's what she deserves. She brought home the prototype and I was astounded to see that she'd had the artist make glass hop leaves and cones and set them into the sink! WOW!!!!
I was thinking the same thing. My rauchbier lagered for over 6 months in the kegs and there was no hint of phenols.I recently use 1 lb. of the Briess cherrywood smoked malt in a 1.058 OG Gotlandsdricke. No off flavors that I could detect. Smoke flavor was quite subtle; you could taste it on one sip, but not the next. Well balanced with the small amounts of juniper berries & crystal rye I used. Turned out to be one of the best beers I've brewed.I had a beer last night made with 1 lb of the cherrywood smoked malt, and found it to be overly phenolic and bandaidy. It got a bit better as you drank it, but it wasn't the smooth smoke I get from the beechwood smoked beers, or even the alder wood ones.I am not sure about the phenols in the malt, but smoked beers go phenolic after a long period of time, >6 months.That's interesting to hear, because it has not been my experience. I regularly age beers for >>6 months, and the 100% smoked dopplebock I made that got BOS was over a year old before it was even kegged. And I age Alaskan Smoked Porter and it's delicious, not off in a phenolic way at all. bouef
1388 is not sour the way a sour ale is. It is tart the way a ripe pear is, as opposed to sour the way vinegar or lemonade is. Would not have been my first choice for a Belgian IPA though, but it does make a nice tripel or strong blonde.
