Messages

7006

Pimp My System / Re: My three tier system just built it.

« on: September 21, 2010, 08:57:39 AM »

I've got a wooden three tier, and it never really gets that hot under or near the burners.  But for safety I use rimless baking sheets, the wood under them never even gets warm.

7007

Yeast and Fermentation / Re: When should I rack my Flanders red if at all?

« on: September 21, 2010, 08:51:58 AM »

I would use only about 1/2 oz, and let it sit in there for a long time.  You're not likely to over oak it that way, and the beer can sit on the bugs for a long time before you rack it.  And yeah, I think you'll need to take the beer off the oak since it's in a carboy.

There's lots of choices for what you can do, I think you'll just need to decide

7008

All Things Food / Re: BBQ Style

« on: September 20, 2010, 11:01:25 PM »

Looks great euge!

7009

Other Fermentables / Re: Vinegar anyone?

« on: September 20, 2010, 09:53:45 PM »

Great site, thanks for the link.

I highly recommend trying it if you are at all inclined to do so.  It's ridiculously easy if you do it the way I did (with just a jar of raw vinegar from the store).

7010

Other Fermentables / Re: Vinegar anyone?

« on: September 20, 2010, 09:24:47 PM »

For cider vinegar, wont the acetobactor covert the sugar of un-fermented apple juice to acids as well?

I don't think so cap.  I think the yeast on the apples first ferment the sugars, then the acetobacter convert the ethanol to acetic acid.  I could be wrong though.

I heard peach vinegar is freaking fantastic. I love rice vinegar, I wonder if they make saki first?

Peach vinegar?  Like from peach juice?  Or is there some other base with peach added?

7011

Kegging and Bottling / Re: New keg system

« on: September 20, 2010, 09:16:39 PM »

what do you mean balance the line? Cut 10 foot then see if it flows through, if not then cut a foot off? Thanks

There are equations you can use but they don't work all that well IME.  So yes, the easiest thing to do is to cut an extra long length of hose and try it, then cut it off 6 inches or a foot at a time until you like the pour.

What I am still a little confused about and would appreciate some clarification.  For example, if I had an amber and was slow carbonating as per the Handy Dandy Slow Force Carb Chart, I would be set at 13 lbs @ 38 degees.  In a week or two, do I dial down the pressure to serve or leave at13 lbs until the keg is emply?

You leave it at 13psi until the keg is empty.  You can dial it down if you want to or need to for whatever reason, but the beer will get flatter as the keg empties.

7012

Classifieds / Re: May be selling some or all of my equipment.

« on: September 20, 2010, 11:24:21 AM »

Sorry to hear about this.  Take care of yourself Dean, but beer might fit in with a new high-fiber diet once you are past this latest bit.  Talk to your doctor, you might only need to cut back (or not) as opposed to quitting altogether.  Remember, moderate drinkers live longer than both heavy and non-drinkers in general.   YMMV.

7013

Other Fermentables / Re: Vinegar anyone?

« on: September 20, 2010, 11:15:05 AM »

It's just a glass jar with a spigot, I'm guessing it's about 2 gallons and it's maybe 1/4 to 1/3 full.  It's only over the level of the spigot by a little bit, so I haven't pulled any out yet.  I've just smelled it when I add some leftover wine, which isn't all that often since most people who come to my house drink beer.  At this point I haven't bothered to test the acidity and I'm not sure I ever will.  The alcohol is getting turned into acetic acid, 1 for 1, CH3CH2OH becomes CH3COOH, right?  Since all of the wine I'm adding is 11-13%+, I'm going to assume it balances out to about 12% or more acidity.  So if I dilute it with 2 parts water to 1 part vinegar it will be in roughly the right range.  I'll just taste it side by side with something of known acidity and see how my guess holds up.  I probably have an acid test kit I could use though, and probably should test it at some point.  I like the idea of not testing it though

I haven't really considered making balsamic.  My understanding is that it is from white grapes cooked down, then aged solera style - starting in a large cask and moving to smaller and smaller casks as it ages and some evaporates.  The authentic stuff is supposed to be amazing, but I've only ever had the cheaply made imitation stuff.  It sounds like a cool project, I'm just not sure I'm up for it only to make vinegar 

7014

Yeast and Fermentation / Re: When should I rack my Flanders red if at all?

« on: September 20, 2010, 10:59:42 AM »

I agree, it's probably fine.  Mine go into the crawl space, where the temp never gets above 65F and never below 40F.  Probably not ideal to have those kind of temperature swings, but I don't have another place to put them that's any better.

7015

Yeast and Fermentation / Re: When should I rack my Flanders red if at all?

« on: September 20, 2010, 08:39:11 AM »

Yeah, I leave mine alone as well.  I've left some on the sediment for 2 years+.  They get great reviews, but I haven't entered any in a competition.

7016

General Homebrew Discussion / Re: Tart Flavor in Hoppy Beers

« on: September 20, 2010, 08:37:24 AM »

I just don't know what you mean by "sweetart".  Like the candy?

I don't know if that's what the OP meant, but yes, just like the candy.  I've only ever gotten it in beers that were supposed to be really hoppy, IPAs, pale ales, and the like.  Very strange.

7017

Ingredients / Re: Where can we get this years Hops??

« on: September 19, 2010, 10:03:29 PM »

The hops come vac packed in the amount ordered IIRC.

Sounds like it's time for me to get a food saver . . .

7018

Yeast and Fermentation / Re: belgian sour mix not sour

« on: September 19, 2010, 08:14:05 PM »

I saw Jess from Wyeast give a talk about sour beers.  The main points were that lactobacillus usually can't handle high IBUs, alcohol, or low pH, and it likes to be warm.  So if you were above 10 IBUs then that doesn't help, although since it was a BCS recipe it's probably fine.  It's possible that the yeast got going quickly enough and got the alcohol level too high for the lacto, although that doesn't seem likely for a Berliner weisse.  Or if the fermenting yeast combined with the lacto and brett dropped the pH quickly enough, the lacto could be unhappy.  You said around 70F, so that is generally warm enough but I think lacto prefers to be even warmer.  So at this point I think you should warm it up and see what happens.  Take it to 75F and give them more time to work.  The pediococcus could still be doing something in there to give you more sourness too.

All of that being said, Ron (the brewer at Cascade Brewing who won Gold and Silver in Sour Beers in 2009) told me that they don't add their lactobacillus until after primary and then just wait for the beer to get sour enough.

I think for the Flanders you should pitch the blend and let it go for a while and see what happens.  Patience.

7019

Ingredients / Re: Where can we get this years Hops??

« on: September 19, 2010, 07:46:43 PM »

Gawd! The prices are half what they were last year! Still beer prices remain the same or have gotten more expensive. (end whine)

Once prices go up, they never come back down.

I've never ordered from freshhops . . . what is the packaging like?  If I order 10 ounces, does it come as a 10 oz package or are they broken up into smaller amounts?

7020

The Pub / Re: Babalu

« on: September 19, 2010, 07:37:12 PM »

Great news, thanks Frank.

After he's fully recovered we'll have to take up a collection to get him to San Diego for the NHC.