Messages

6946

Other Fermentables / Re: Pressing apples and yeast selection

« on: September 27, 2010, 03:41:11 PM »

Don't expect to get the classic flavor profile from the hefeweizen yeast.  The clove phenolics from the yeast depend on ferulic acid in the fermenter, and apples typically have a lot less ferulic acid than wheat and barley.  Sources I found say that the apple crops they tested had 0.55 ppm ferulic acid.  If it was 100% converted into 4-vinyl guaiacol then it should be above the flavor threshold (reported to be 0.3 ppm), but wheat beers are often have level of 4-VG 10 times higher than that and the enzymes that do the conversion don't work that efficiently apparently, so you're not likely to hit 0.55 ppm of 4-VG.

The isoamyl acetate comes more from pitching rate IIRC, so you should still be able to get that fine.

I'm not saying don't do it, I really want you to and report back how it goes!  I'm just trying to give you an idea of what you can expect as a result.

Sources:
http://pubs.acs.org/doi/abs/10.1021/jf0346556
http://pubs.acs.org/doi/abs/10.1021/jf051717e
http://www.ncbi.nlm.nih.gov/pubmed/8590660

6947

Beer Recipes / Re: please help me build a scarlet red ale in memory of my puppy dog

« on: September 27, 2010, 02:18:42 PM »

Ok, I'm going to put my $.02 for the crystal and color malts.  Use whatever base malt you want.  MO is good.

5. lb Crystal 120

I'm assuming this is a typo?

Yeast and crystal choices really depend on what you're going for, are you look for an imperial amber type beer, or more like a big IPA with a reddish color?  The variations people are posting are all good, it just depends on what character you want in the finished beer.

6948

Ingredients / Re: Jasmine and Green Tea

« on: September 27, 2010, 01:32:17 PM »

Off topic a bit, but has anybody tried the Golden Star White Jasmine tea? Basically it's jasmine tea with bottling sugar and champagne yeasts added at bottling. http://www.yelp.com/topic/san-francisco-golden-star-white-jasmine-sparkling-tea-non-alcoholic

How easy would this be to make? Just pitch yeast + priming sugar and rack to bottles?

It sure looks like that's all they do.  Make some tea, cool it down, add some sugar and yeast, then charge $12 per bottle.  If it's popular, they'll make a killing.

6949

Ingredients / Re: Jasmine and Green Tea

« on: September 27, 2010, 12:57:38 PM »

I would throw them in at knockout, because that's how you make tea.  And I'd aim for about a 1/2 gallon's worth of tea for my first try.

If you do it that way, I would only keep it in for a few minutes.

Make a cup of tea and leave the bag in for 20 min and see what happens... your tongue will be gasping for air.

Yeah, I was assuming you start chilling immediately.

Although when I make my tea I leave the bag in the whole time I'm drinking it, I like it that way.  It's not what I'd want in my beer though.

6950

All Things Food / Re: Stuffed meat

« on: September 27, 2010, 12:46:17 PM »

Looks so good guys!  I won't have time to grill or smoke any big pieces of meat for a while, but might get some smaller things cooked.  I'll probably smoke some sausages later this week.

6951

Beer Recipes / Re: please help me build a scarlet red ale in memory of my puppy dog

« on: September 27, 2010, 12:29:06 PM »

I think that's way too much crystal for my tastes.  I'd cut the crystal 60, 80, and carared at least in half, probably use even less.  Maybe even 1/4 of that.  And I think it's too much dark malt too, if you're going for a reddish color.  I'd simplify it a bit . . .

I'd go with more like this:
12 lbs Maris Otter
2.5 lbs Rye malt
12 oz carared
4 oz crystal 60
4 oz crystal 80
4 oz chocolate malt

I'd probably even pick one or the other of the crystals and use 8 oz.  I adjusted the base malt and rye upwards to more or less keep with the OG and proportions you had . . .

I think the hops and yeast you've selected will work well too.

<edit to add recipe>

6952

Ingredients / Re: Jasmine and Green Tea

« on: September 27, 2010, 12:25:37 PM »

I would throw them in at knockout, because that's how you make tea.  And I'd aim for about a 1/2 gallon's worth of tea for my first try.

There is an advantage to doing a cold steep and dosing later though, since you can control the amount you add and dial it in.  In that case I would essentially make a really strong sun tea, at least 2x strength.  Dose it into samples of the beer from there.

6953

The Pub / Re: Free Bud Coming Your Way!

« on: September 27, 2010, 09:05:21 AM »

If I can get enough of these I can give my upcoming class a treat 

"Treat" might be a poor choice of words. 

Somewhere along the way they will have a Bud 

I always gave my classes bud too - as an example of acetaldehyde

6954

All Grain Brewing / Re: Screen, Braid, or Manifold

« on: September 27, 2010, 08:40:35 AM »

If only there was a website set up with pictures and explanations for what you do and why, and then you could put a link to it in your signature file so people could just go look . . . 

You guys knew I was joking right?  Because Denny has a website set up with pics and explanations that he links to in his sig? Too subtle?

I appreciate the links though, especially yours DS - I've got the same cooler that I want to try mashing with, so seeing how you did it is nice.

6955

All Grain Brewing / Re: Screen, Braid, or Manifold

« on: September 26, 2010, 03:44:07 PM »

If only there was a website set up with pictures and explanations for what you do and why, and then you could put a link to it in your signature file so people could just go look . . . 

6956

Yeast and Fermentation / Re: Cold start with 1098

« on: September 26, 2010, 02:24:29 PM »

Take the carboy out of the swamp cooler and give it a swirl - be careful since it will be wet.  Let it sit for a while, then check the temp - it might be warmer than you think.  If it actually is too cold, I'd use some warm water to get it up to at least 60 before pitching the yeast.

6957

All Grain Brewing / Re: Screen, Braid, or Manifold

« on: September 26, 2010, 12:31:33 PM »

What size braid do you use Denny?  How long is it compared to the length of the cooler?

6958

All Grain Brewing / Re: Screen, Braid, or Manifold

« on: September 26, 2010, 12:04:01 PM »

If you're sure you'll only ever do 5 gallons, I vote for the 48 qt one, that way it will take up less space when stored.  You can easily fit 30 lbs of grain in there, that's plenty for most 5 gallon batches, even when Fred is brewing.  

6959

All Things Food / Re: Ethnic and Regional Cooking

« on: September 26, 2010, 10:01:28 AM »

You're right too, there's a ton of variations and you can add or remove spices until you find a mix you like.  I like to add curry powder to tuna salad, it's delicious

I like tumeric. Depends what's in your tuna salad though - I guess. celery, apple and maybe raisins for me.

I would add curry powder to that   I don't do it every time though, and when I do I leave out the pickle relish that normally goes in my tuna salad.  When I make curried chicken salad it's got raisins, pine nuts, and chutney in it, the flavors go really well.

6960

All Things Food / Re: Ethnic and Regional Cooking

« on: September 26, 2010, 09:48:58 AM »

I'm undecided on what to do with the coffee grinder.  They're cheap enough that maybe I'll buy a grinder dedicated to spice grinding.

Do this...the basic coffee grinders are perfect and you won't want to clean it as thoroughly as you would have to to make coffee with it.

Right now, I have a dedicated spice grinder and no coffee grinder!  I guess I'd rather drink stale preground coffee and have fresh spices!

Me too - spice grinder, no coffee grinder.  The blade grinders are fine blues, and last a long time.  I've had mine for more than 10 years.  It was $20 from Starbucks when I got it.

You're right too, there's a ton of variations and you can add or remove spices until you find a mix you like.  I like to add curry powder to tuna salad, it's delicious