Messages

6961

Ingredients / Re: Crushing and Gelatinizing Raw Wheat Berries

« on: September 24, 2010, 11:36:11 am »

The difference is, with your lambic you have bugs in there to digest the starches, the saison yeast won't take care of them.

I think you can go either way though - I would probably grind them up as best as you can before cooking them.  Blender, food processor, something like that.  But running them through a blender after cooking them should work too.

6962

Kegging and Bottling / Re: Is it really OK to not rinse OneStep out of bottles?

« on: September 24, 2010, 11:04:40 am »

Yes, leaving the starsan bubbles in the bottles is fine.  There is some question I guess whether those bubbles contain enough oxygen to be detrimental to the beer (Kaiser).  But that's what I usually do.

I did try baking some bottles though recently for this reason.  I haven't used them yet but it was pretty painless and I may do that again in the future.

Baked bottles a couple times. Both times at least two bottles broke in the oven. Maybe I was putting too many in there (filled it up). The loss of bottles is no biggie, but I hate cleaning up broken glass. The good thing is that it absolutely works to sterilize the bottles.

You put them in a cold oven and then heat them up, right?  Cheap bottles  . . . 

6963

The Pub / Re: Beer before Liquor...

« on: September 24, 2010, 11:02:31 am »

I always thought the problem was that after drinking beer you're more likely to drink the liquor faster, but if you start with liquor you're more likely to drink the beer slower.

Either way, I agree it's best not to mix and to hydrate, especially at altitude.

6964

The Pub / Re: Brewing by the Full Moon

« on: September 24, 2010, 10:56:30 am »

Absolutely laughable!   

6965

All Things Food / Re: Ethnic and Regional Cooking

« on: September 24, 2010, 10:45:18 am »

Kalonji.

Ill post some food geeky close up spice shots when I get home.

Glad nic asked.  I had assumed you used kala jeera.

6966

Other Fermentables / Re: Slow Cider Ferment - Rack or Wait?

« on: September 24, 2010, 10:43:09 am »

Where did the gravity start?  Where is it now?  It might not have taken more than a few days to ferment, so it could be done.

6967

Kegging and Bottling / Re: Jack Daniels Oak Porter aged in in carboy one year--should I bottle?

« on: September 24, 2010, 10:27:10 am »

Agreed with all of the above, although I'd bottle it no matter what it tastes like or if it's been sitting on the yeast the whole time.  Until it's carbonated and cool, you don't really know if you'll like it or not.

6968

All Grain Brewing / Re: what do you do with all that grain?

« on: September 24, 2010, 10:16:50 am »

I throw all of mine in the trash, but I should really start composting it.  I don't want to encourage deer in my yard though, they like to eat my other plants too much (they "pruned" my new plum tree, the bastards).  And there's too much to feed to the worms.

6969

General Homebrew Discussion / Re: Glassware

« on: September 24, 2010, 10:07:11 am »

I mostly use shaker pints.  I have lots of other glassware in a cabinet in the garage, but almost always forget to go get the proper glass.

6970

The Pub / Re: Capazolli's Trip to South Carolina in 2011

« on: September 23, 2010, 11:39:25 pm »

"What time does it get to the job site"

"It must work over time today"

"It puts the lotion on its skin" ?

 One of the greatest quote in moviedom.

Gives SWMBO the creeps every time I say it.   

6971

The Pub / Re: Won't Be Long . . .

« on: September 23, 2010, 11:35:07 pm »

Just what we need, more trash for our "disposable throwaway society"

That was my first thought too, actually.

Agreed.  At least they're recyclable and made from recycled materials.  I don't know how much they will be, but I can imagine a lot of breweries sticking with the SS and maybe buying a few of these for when they ship beer across the country - like to GABF for example.  Brewers are cheap, I think they have to be to make money.  I know one brewer who still mostly uses golden gates, and sees no reason to change.  Well, I should say the owner sees no reason to change, the brewer would love to get some newer technology.   

6972

Beer Recipes / Re: Halloween beers

« on: September 23, 2010, 10:55:32 pm »

Just for S&G I grabbed about 6oz of IPA from the keggerator, a bottle of Sinmar from Weyermann (which is liquid Carafa II - essentially [fun face: Sinmar - from Latin, meaning without bitterness]), and a transfer pipette.

I started adding Sinmar a drop at a time until I had what I think is very close to red; however, it's not a blood red - it's an amber red. It's the red that you see in Irish Red Ale or American Amber - it's amber somewhat copperish color red.

What an awesome idea!  So how much did you add to the 6 oz sample?

6973

Ingredients / Re: Hiding Diacetyl via Dry Hopping

« on: September 23, 2010, 10:48:43 pm »

I'm with the other two, it's the best way to get rid of diacetyl.  Warm it up, pitch an actively fermenting stater, and let it sit for a few days.

6974

All Grain Brewing / Re: What malt does Weyerman uses in making their rauchmaltz?

« on: September 23, 2010, 10:37:20 pm »

Yes, definitely better fresh at the source.  But when fresh still really nice here, I'm glad they ship to the US.

6975

All Grain Brewing / Re: Water Profile for Oatmeal Stout

« on: September 23, 2010, 10:24:35 pm »

Maybe for your water, but my tap water has very low mineral content and many salts dissolve very easily in it (at 7.9 pH according to Ward labs).

Put a teaspoon of chalk in a glass of your water. Come back in a few days and tell me what happened.  

Put a teaspoon of CaCl in a glass of your water.  Come back in a few days and tell me what happened. 

Like I said, many salts dissolve very easily in my water.