Messages

7096

Ingredients / Re: Starbucks' syrup

« on: September 15, 2010, 08:57:16 AM »

1/2 cup seems like a lot, but it depends on your tastes.  I would get a commercial example of the base style you plan to make and dose it in a glass to give yourself a feel for it.  If you plan to ferment the syrup then it won't be exactly the same, but it will give you some idea at least.  Aim low, you can always add more.  The spices should last through fermentation just fine.

7097

Yeast and Fermentation / Re: Minimum time needed for a starter

« on: September 15, 2010, 08:51:20 AM »

How do you make your starters Denny?  That's a really long time to finish fermenting, do you check the gravity?  It could be done before 4 days but just not flocculated yet.  I'm guessing you don't use a stirplate since you're talking about the yeast dropping?

7098

All Grain Brewing / Re: umami water treatment

« on: September 15, 2010, 08:40:34 AM »

My first "experimental" beer is going to be a fish sauce and peanut stout, for the same reason as Guinness sometimes has that soy-y flavor.

Sounds gross   Let us know how you like it.

7099

All Grain Brewing / Re: umami water treatment

« on: September 15, 2010, 01:03:47 AM »

I'm pretty sure Randy Mosher has a recipe for a mushroom beer in Radical Brewing.

7100

The Pub / Re: Does every state poke sport at the state to the south?

« on: September 14, 2010, 10:32:41 PM »

im from joisey, you from joisey?

no...which exit? 

Yeah, 63.  Suck it.

We never had the Jersey accent, I think because we lived far enough from NYC and Philly.  I was on LBI for highschool - Surf City.  But I was born in Queens, lived on Governor's Island, then moved to Plainfield, Lavallette, North Brunswick, Huegenot NY, and Surf City.  We moved a lot.

7101

Yeast and Fermentation / Re: Minimum time needed for a starter

« on: September 14, 2010, 10:18:53 PM »

Yeah, if you make a 2.5 liter 1.030-1.040 starter with a smack pack, it should be done fermenting overnight, especially if you are using a stir plate.  So letting it go 36-48 hours is plenty of time, just cool it overnight (or during your brew day) and you should be good to go.  If you're not using a stir plate it will still go quickly, just give the starter a swirl whenever you walk by.

7102

The Pub / Re: Does every state poke sport at the state to the south?

« on: September 14, 2010, 03:59:35 PM »

I grew up in Pennsylvania and we always made fun of people from New Jersey. Course that's east, not west. Now I live in Alabama and Alabama deserves to be made fun of. And no one is south of us.

I'm from Jersey - we made fun of everybody.  You got a problem wit dat?

We especially hammered WV

<edited idiotic typo>

7103

The Pub / Re: Name That Tune!

« on: September 14, 2010, 02:59:08 PM »

Mad World, but I'm drawing a blank on the Artist

Tears for Fears, among others

7104

Equipment and Software / Re: Blichmann Hop Blocker

« on: September 14, 2010, 02:43:37 PM »

I will give this thing a try.

Let us know how it goes, I'm curious.  It's nowhere on my wishlist since I'm happy with my kettle, but it will be good to know.

7105

Equipment and Software / Re: Blichmann Hop Blocker

« on: September 14, 2010, 01:52:47 PM »

I would like to see it in acton.

Me too.

With Blichmann's reputation it's hard to imagine them releasing a flawed product, so I wonder what the deal is.  Maybe the expectations are just too high, or maybe it's all user error (ie not using the product exactly as it's supposed to be used).  The instructions are pretty specific:

Blichmann Engineering Hopblocker]
   2.  Ensure that the shield is pushed all the way to the bottom of the screen and the HopBlocker is resting resting flat on the bottom of the pot. Proceed with your boil as you normally do. THe HopBlocker may move a bit during the boil but this is not a problem as it will automatically right itself.
   3.  At flame-out stir the wort vigorously with the stir paddle to create a whirlpool which encourages the hops and trub particulates to settle to the bottom center of the pot away from the HopBlocker.
   4.  Allow 15-20 min for the thermal convection currents to slow and allow the break material and hop particulates to settle.
   5.  Drain your pot as fast as you'd like until you see the top of the kettle drain fitting (about 3" of wort)
   6.  Reduce the drain flow rate to about 1/3 the initial flow rate. This allows the wort to permeate through the hops and trub and enter the filter screen to be drained
   7.  Use your stir paddle to hold the filter down and quickly pull the shield up with a gloved finger or a racking cane (or similar) so that it is out of the wort completely. It is important to move quickly through steps 6 and 7 so you do not lose the siphon which will stop the flow.

In my case it will never work.  I use a keggle, so it will not sit flat on the bottom.  I also don't whirlpool and let it sit for 20 minutes to settle, I just run it off into the chiller.

<edit to add source of quote>

7106

All Grain Brewing / Re: umami water treatment

« on: September 14, 2010, 01:28:38 PM »

perhaps MSG would work best in a rauchbier

Or a dumpbier

I'm still reserving judgment until I try it.

7107

Equipment and Software / Re: Blichmann Hop Blocker

« on: September 14, 2010, 01:24:41 PM »

I think it is designed for whole hops.  Pellet hops will flow throught the holes.  I add pellet hops directly into the boiling wort with no issues. YMMV.

It's designed specifically for pellets.

The large holes are too high for the pellets to flow through if you allow the wort to settle before racking.  The small holes are there to block the particles when you're draining the bottom of the kettle.  The theory is you drain it all of the way to the top of the gate, raise the gate, then run off the rest of the wort.  That way the smaller holes are less likely to get clogged because you are filtering less beer.

<edit to add an explanation>

7108

All Grain Brewing / Re: umami water treatment

« on: September 14, 2010, 12:51:59 PM »

Still,  it seems to me that MSG in beer would be just as bad as putting saccharine or other artificial sweeteners into it.

But some lambics are sweetened with saccharine . . . maybe they're not to your taste either, but there's precedent.

With the supposed "brothiness" of it, perhaps MSG would work best in a rauchbier

7109

The Pub / Re: Where are you?

« on: September 14, 2010, 10:46:20 AM »

Did it work?

My location is NOT a commentary on how exciting it is in Oregon, but actually the name of my town.

I've been there - It's both

OK. you're right.  It also rains every day.  Please tell all of your California friends how miserable it is in Oregon 

But it's better than Washington.  No one wants to move here, the weather is terrible.  They'd be better off in Oregon, or even better if they just stay in California.

7110

All Things Food / Re: Donut Recipes found in Beer Advocate

« on: September 14, 2010, 10:41:07 AM »

Ahem, aren't you forgetting something

Yeah

I think they may be referring to this:
"If someone shares that info, I'll post my Beer Pretzel Bread recipe."

I think he conveniently forgot . . .