Messages

1366

Other Fermentables / Re: Gonna do my first cider Saturday.

« on: January 31, 2012, 08:59:40 AM »

By the way, I'd back sweeten first before adding tannin. Cider often finishes with a gravity of 0.998 - absolutely bone dry. Sweetening it to just 1.002-1.005 will bring out apple flavors/aromas in a surprising way and that gravity is still considered 'dry'. Most people will taste it and think there is no sugar left, though there is.

Edit: I'd start with 1 cup of sugar (or equivalent) per 5 gallons.

1367

Equipment and Software / Re: Installing Taps in Fridge Door...Parts?

« on: January 31, 2012, 08:50:54 AM »

I bought parts from www.beveragefactory.com. Their prices seemed good. They have individual parts along with many options to buy a complete setup for homebrew or commercial kegs.

1368

Other Fermentables / Re: 60 gallons of cider

« on: January 30, 2012, 08:57:00 PM »

We split it up yesterday - 12 carboys/kegs of cider. We kept 4 and 8 went off to their forever homes.

1369

Other Fermentables / Re: Gonna do my first cider Saturday.

« on: January 30, 2012, 08:55:17 PM »

I think campden tablets will kill the yeast for you.  Then you can back sweeten.

But I've not done this, so wait for more authoritative advice.

Nope. Campden tablets (sulfites) will stop the yeast temporarily, but not permenently.  Cultured yeasts are more resistant to sulfites than wild yeasts and bacteria. Sorbate will prevent renewed fermentation, but won't stop active yeast very well - so you must use both - sulfites to stop the yeast and sorbate to keep it stopped.

By the way, another reason to use both is that lactic acid bacteria, which are likely present in your cider in small amounts, will metabolize sorbate to produce geranium flavors/aromas unless sulfite is added.

1370

General Homebrew Discussion / Re: Wisconsin Tavern League eqates homebrewing to moonshine

« on: January 30, 2012, 01:32:24 PM »

Maybe somebody should start a change.org petition to the Tavern League. It should be somebody who lives in Wisconsin.

1371

All Grain Brewing / Re: Can sunlight affect wort?

« on: January 30, 2012, 09:08:19 AM »

The skunking compounds are not present until fermentation. It's a combination of certain compounds in the hop oils and B vitamins produced by the yeast that cause the skunking from light. wort is safe.

Good to know. I've always wondered why people can brew outside in direct sunlight with no problems. This explains that.

1372

General Homebrew Discussion / Re: Yes, we have no bananas......

« on: January 30, 2012, 07:04:57 AM »

Banana tincture - chopped bananas in vodka for a week, strain through coffee filters. Put in freezer and strain again for more clarity.

But why?

1373

General Homebrew Discussion / Re: Wisconsin Tavern League eqates homebrewing to moonshine

« on: January 30, 2012, 06:59:08 AM »

Wow, amazing how a large organization could come up with such an ill concieved argument.

1374

Going Pro / Re: Brewery internship?

« on: January 27, 2012, 10:50:46 PM »

I think some breweries will appreciate the free help, others just won't want to be bothered, and how they feel depends more on their situation and their personalities than how you approach them.  You'll probably have more luck with smaller breweries, especially ones that are starting out and maybe can't hire all the help they'd like. I'd tell them exactly what you told us and just ask if they are interested.  I'd guess you'll have less luck at any place with an HR department.

And plenty of small breweries use volunteers. Dogfish Head had volunteer tour guides until a few years ago and I know a couple people who have volunteered to work on bottling lines.

1375

General Homebrew Discussion / Re: Dry pasteurizing sugar?

« on: January 27, 2012, 11:43:16 AM »

Touch the oven, or better yet try to pick up the container of sugar without an oven mitt.  I can stick my hand in a 400F oven but I think thats because the air temp is lowered when you open the door.

I'm not going to touch the oven!  I burned my finger the other week touching the handle in a fireplace door.  That thing was pumping out so much heat we could smell the carpet melting - and there is a row of 12" tiles around the fireplace and the carpet was covered by a fireproof rug.  Hot hot hot.

I think the door opening is probably part of it, but the roast doesn't brown as fast in a 400F oven as it does in a 400F pan.  I think it has more to do with the efficiency of heat transfer from metal to flesh compared to air to flesh.

Holds more energy and transfers energy more quickly.

1376

General Homebrew Discussion / Re: Dry pasteurizing sugar?

« on: January 27, 2012, 06:26:25 AM »

There is a big difference with boiling because it is a liquid.  You can pasteurize or sterilize at lower temps or shorter times in a moist/wet environment than in a dry one.  I agree we should feel good about our processes, but it should be for sound reasons.  You can feel good about boiling it in a little water, and from some peoples' experience you can feel good about dumping it in dry.

Example - Stick your hand in a 200 F oven - warm, but mild. Now stick your hand in a pot of 200 F water...

Actually, don't do the second part. Really.

1377

General Homebrew Discussion / Re: Saving yeast from bottle-conditioned brew

« on: January 25, 2012, 06:54:54 AM »

Indeed.  If you have the equipment to work with solid media, it might be worth plating and isolation streaking after a short revival time.  Then you can try to pick the isolated yeast colonies separate from any obviously contaminating bacteria.

You can also just dump the dregs directly on a plate and grow it from there.  It's worked for me in the past.

What do you use for media? Petri dishes would be a fun addition to the kitchen.

1378

Yeast and Fermentation / Re: Quick (dumb?) OG, FG question

« on: January 25, 2012, 06:52:59 AM »

(And why, exactly, is the temperature for this not the standard 20C?)

Probably because American manufacturing mostly uses english, not metric, measurements and hydrometers were designed for commercial brewing.

1379

Homebrew Competitions / Re: 2nd Annual Delaware Battle of the Brews

« on: January 24, 2012, 07:55:23 AM »

We have a date now - July 21. The public event will be from 5-8pm with awards at 7pm. Local craft breweries and wineries will be pouring samples for those attending - who can vote for their favorite commercial beer/wine to win a "Peoples' Choice" award.

1380

Extract/Partial Mash Brewing / Re: Steeping Grains, Water Chemistry question

« on: January 24, 2012, 07:43:52 AM »

I was thinking of replacing a small part of my extract with 2 row malt to keep the other grains company - no full mashing on my horizons yet

If you are only steeping chocolate and crystal malt - those are fully converted and all you need to do is soak them to extract sugars and flavor. I don't know anybody who worries about pH for steeping converted grains unless they know that their water is really bad.

Adding 2-row will add unconverted grain and then you will need to worry about mini-mash temperatures, pH, proper conversion etc - with little benefit.