Messages

1456

Yeast and Fermentation / Re: Hope for an unintentional souring

« on: December 21, 2011, 07:54:36 AM »

Acetylaldehyde 'green apple' flavor is also an intermediate step in coversion of sugar to alcohol, so its not really surprising that you'd detect it in a young beer. Given time, the yeast will continue to convert it into alcohol, and all will be good.  However, you did it no favors by racking to secondary - removing it from the yeast that would convert the acetylaldehyde to ethanol.

It can also be caused by acetic acid infection, but that would also produce a very vinegary smell that cannot be missed.

1457

Kegging and Bottling / Re: Gelatin Q's

« on: December 19, 2011, 03:38:28 PM »

I use an opaque mug, and skip the finings.  

See also: Red Solo Cup.

That's a classic. 

http://www.npr.org/2011/11/05/142016720/the-red-solo-cup-every-partys-most-popular-guest

1458

Pimp My System / Re: Wooden brew stand? Help with system design...

« on: December 19, 2011, 03:33:05 PM »

Mine is wood painted with high temp spray paint. The wood under the burners doesn't get that hot though.

http://www.homebrewersassociation.org/forum/index.php?topic=9968.0

1459

The Pub / Re: growler law in colorado

« on: December 19, 2011, 07:41:09 AM »

Growlers are also marketed by many as a green alternative to disposable bottles, but forcing them to buy a new one is counter to that. And many customers do want, do not have the space, or do not want to spend the money on more growlers and you'll loose those sales.

Well, I'm not talking about forcing anyone to buy anything. I'm talking about refilling their growler *and* giving them a free sticker.

I was refering to forcing a customer to buy a brewery growler.

1460

All Grain Brewing / Re: Iodine test for mash conversion

« on: December 19, 2011, 07:38:03 AM »

Try a longer mash - enzymes will cut more long-chain sugars into more fermentable ones with a longer mash time.  I've never done an iodine test, but hear from many that they don't tell you much. Unconverted starches are likely still in the grain anyway, not in the wort. And conversion is rarely a problem with modern barley malt.

Yeast health is very imported too. Are you making a starter and oxygenating well?

1461

The Pub / Re: growler law in colorado

« on: December 15, 2011, 09:38:10 AM »

A better way to deal with this, however, is instead of slapping a sticker on someone's property, get custom-made brown paper bags with your logo on them, and put the growler in that after filling. It's a fun image, you get the branding, and the customer doesn't have the annoyance of either not having a growler filled or having a sticker put on his glassware. It's like this: http://revbrew.com/store/product/5001 except in a paper bag.

Or a pre-printed cardstock ring that is placed around the neck of the growler, like those around the bung of a Sanke keg.

I understand branding for sure, but the craft industry also has an image of working together and you don't want to appear like the only grouchy kodger who won't play along.  Growlers are also marketed by many as a green alternative to disposable bottles, but forcing them to buy a new one is counter to that. And many customers do want, do not have the space, or do not want to spend the money on more growlers and you'll loose those sales.

1462

All Things Food / Re: Knife skills with a santoku are impossible to find

« on: December 15, 2011, 09:24:12 AM »

Practice...practice...practice...but not on your fingers.

Yes but the question is:  practice what? 

Practice cutting things. 

Who needs books? Just chop away, see how it feels and what works for you.

1463

All Things Food / Re: Nice Rice

« on: December 15, 2011, 09:17:22 AM »

I've been cooking rice in a 2 qt saucepan for as long as I can remember, not that I have anything against rice cookers or anything, but I usually take 2 cups of Basmati or other long grain rice and rinse it 2-3 times and drain. Then add 3cups of water into the sauce pan over the rice with a splash of oil or butter and 1tsp salt. Heat the rice to a boil then reduce heat and cover for 20 min. Turn off the heat and remove from the burner. Allow the rice to rest for 5min and serve. Perfect rice...every time without fail.

It seems so easy to me I don't understand how people think its hard.

I do 2 parts water - bring to boil - add 1 part rice - reduce heat as low as possible for 20 minutes - rest 5 minutes - fluff and serve. Never fails!

1464

General Homebrew Discussion / Re: BB Sanitized. Time Limit?

« on: December 15, 2011, 09:11:10 AM »

Its probably fine, but is the 30 seconds it would take to resanitize that valuable?

1465

Extract/Partial Mash Brewing / Re: Real or canned pumpkin?

« on: December 15, 2011, 09:08:42 AM »

My thoughts are...

If you use canned, get canned pumpkin and not "pumpkin pie filling" which may contain spices and other ingredients, even eggs and milk. Add any spices it yourself.

If you have any kind of screen in your kettle to filter hops, or you use a counterflow chiller, then canned pumpkin in the boil may clog it - leading you to say terrible things about your kettle. Your relationship will never be the same.

I'd say canned in the mash or real in the mash or boil.

1466

Yeast and Fermentation / Re: Lacto Starter

« on: December 11, 2011, 09:53:02 AM »

Lacto pitched without a starter can take a very long time to sour. Doesn't really work for quick styles like berliner weisse. Starters really need to be kept very warm - like 100-110F to grow lacto.

1467

Going Pro / Re: Question

« on: December 09, 2011, 09:29:17 AM »

The answer is 42.

1468

Extract/Partial Mash Brewing / Re: Full boil on stove-top: pre-heat "top off" volume

« on: December 09, 2011, 09:25:21 AM »

Most homebrewers are doing extract/partial mash recipes when they talk about partial boil.  This makes it easier to just add less water to the kettle. You could boil just the first runnings of an all grain batch and top up later with water - it will hurt your efficiency though so you'd have to mash extra grain. I don't know anyone who does this.

1469

Extract/Partial Mash Brewing / Re: Full boil on stove-top: pre-heat "top off" volume

« on: December 08, 2011, 09:41:20 AM »

It really depends on the stove and the heat output of the burners. My stove can easily boil 6.5 gallons of wort.  The pot will be loosing a lot of heat from the sides, so depending on how your setup is, you could put some insulation around the pot to help it boil.

Something like this
http://www.homebrewersassociation.org/forum/index.php?topic=9969.0

1470

Pimp My System / Re: Tap Handle Project

« on: December 06, 2011, 07:06:06 AM »

How did you do the threads on the bottom to screw onto the tap? Drill a hole and glue a nut in? Or something else.