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Homebrew Clubs / Re: Newbie Here
« on: May 18, 2013, 04:04:16 pm »
according to the Brewers Best description that kit does use a lager yeast but one selected to perform 'well' at ale temps.
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Ingredients / Re: 3 hour dry hop?
« on: May 17, 2013, 01:05:36 pm »
I have kegged hopped in concert with speed carbing. So I added the hops in a hop bag to the keg, wracked the beer on top, put it under pressure and shook the bee-jee-zus out of it for 10 minutes or so. Other than the cloudy yeast mess on the first couple pours it was perfect. I don't think the hop presence was ever any better than in the first day or two.
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General Homebrew Discussion / Re: What's Brewing this Weekend - 5/18 edition?
« on: May 17, 2013, 10:52:36 am »
I am going to do another batch of California farmhouse. This time with flaked Kamut maybe, or something else from the bulk section. Pitching half with slurry from the last batch (a mix of three different whitelabs vials, Belgian ale blend, Belgian ale and American farmhouse blend) the other half with cultured bottle dregs from Almanac Farm to Barrel Brewers Reserve # 1
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Yeast and Fermentation / Re: 1968 in No-Crystal AIPA (Mash Temp Help)
« on: May 16, 2013, 11:12:11 am »
you might want to include a little sugar if your after that high attenuation with 1968 and a 1.070 OG. could be wrong though. and yeah mash 148 for 90 minutes.
I wouldn't bother with the wheat either but that's just me. you've got a pretty good pallet so if you notice a big dfference from including it go for it.
I wouldn't bother with the wheat either but that's just me. you've got a pretty good pallet so if you notice a big dfference from including it go for it.
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The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 16, 2013, 11:05:04 am »you can't legislate safety.... its all about control/money.
'If the self-driving car isn't safe enough, set it up like a drone where someone somewhere else could take control if needed or the whole time if required.'
That is a seriously scary response/suggestion... There are already WAY to many 'things' controling us... we don't need any more!
of course you can legislate safety. you can't force everyone to listen. It is a legal requirement that all cars have seatbelts. seatbelts save lives.
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All Things Food / Re: Starsan and tomato paste
« on: May 16, 2013, 09:42:57 am »Get Amore tomato paste in a tube. Fantastic flavor and easy to use and store.
+1 when I get tomato paste I get the stuff in a tube. don't know if it's Amore but it lasts for ever that way (or until I use it up) most of the time though I just boil down the liquid from the can of tomatoes until it's pasty. (or use a little ketchup shhhh)
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Beer Recipes / Re: suggestions - summer ale?
« on: May 16, 2013, 09:38:29 am »I might move the 20 minute addition to 0 minutes because I think with smaller beers the hop presence is nice but if there is too much bitterness it can seem thin. grist looks good. I might skip the wheat because I can't think of a reason to put it in. I don't personally notice a huge difference in head retention or mouth feel with a small portion of wheat. but that is largely a personal preference to take that with a grain of salt.
Thanks Mort.
I will probably remove the wheat....better to keep it simple. So you think that 1/2 oz of Amarillo at 20 min would be too much for 5 gallons? Balancing my hop schedule has been a real issue for me so I definitely don't want to over do it.
it's so much a matter of taste that it's hard for me to say. I really like hoppy but not bitter. I think the bitterness should balance the residual sweetness and maybe a little overrun. Then I want flavor and aroma.
My wife describes an asprin like aftertaste with really bitter beers but give her something seriously hop bursted and she is happy. and the magic is, even with 20-25 IBUs if you put a TON (figurative) of late hops in it will seem really hoppy but still be balanced.
I also have been having good luck splitting my bittering charge between FWH and 60 minute.
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Kegging and Bottling / Re: Bottles Bursting with Flavor
« on: May 16, 2013, 09:35:59 am »it shouldn't get more carbonated with time unless you are using a wild yeast.
Even then, if it's getting more carbonated over time it's scenario #3.
true, even then there has to be SOME starch for those yeast to consume.
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Beer Recipes / Re: suggestions - summer ale?
« on: May 16, 2013, 08:50:06 am »
I might move the 20 minute addition to 0 minutes because I think with smaller beers the hop presence is nice but if there is too much bitterness it can seem thin. grist looks good. I might skip the wheat because I can't think of a reason to put it in. I don't personally notice a huge difference in head retention or mouth feel with a small portion of wheat. but that is largely a personal preference to take that with a grain of salt.
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Kegging and Bottling / Re: Bottles Bursting with Flavor
« on: May 15, 2013, 08:04:47 pm »
it's one of theses options
1) you added too much sugar to properly finished and clean beer
2) you added more or less the right amount of sugar to properly finished beer that then became infected with a more robust organism capable of fermenting sugars and starches that were not available to the original yeast
3) the beer was not properly finished and there was a lot more fermentable sugars remaining than you thought.
it shouldn't get more carbonated with time unless you are using a wild yeast.
1) you added too much sugar to properly finished and clean beer
2) you added more or less the right amount of sugar to properly finished beer that then became infected with a more robust organism capable of fermenting sugars and starches that were not available to the original yeast
3) the beer was not properly finished and there was a lot more fermentable sugars remaining than you thought.
it shouldn't get more carbonated with time unless you are using a wild yeast.
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The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 14, 2013, 04:04:30 pm »So, what's to say the other half accidents were caused by inebriation? Accidents happen and people get killed all the time. I don't think it is safe to assume that someone with a .08 limit gets in an accident and kills someone that the alcohol was necessarily to blame.
You have to be really careful with tests like this. They are worded to make a case and a point but that point may not be the actual cause of the issue.
Okay, sure, it's possible that none of the other 40 whatever percent of 'alcohol related' traffic deaths were totally unrelated to the alcohol. For that matter there is no reason to think that the ones with >.15 BAC were in any way affected by the alcohol. However there is VERY strong evidence that being inebriated interferes with ones ability to operate machinery safely. and my point stands I think that people do ge tkilled because someone with a .05 or .06 or some stupid kid with a .03 for that matter did something they might well have not done if they were fully in control of there faculties.
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The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 14, 2013, 03:37:10 pm »Have to agree with some of what Dixon is saying. The guy who has 2 or 3 beers isn't the guy out there killing people when he gets behind the wheel. Statistically the DUI laws we have in place now have worked. I don't think lowering the limit any further will lower the death rate any.
I don't worry much about drunk drivers much. Even though I know it is I problem it never kept me off the road. But I have pretty much stopped riding my motorcycle because of cell phone talkers and texters. You want to implement some legislation go after these people.
From the California ADP statisitics for 2010
"Drivers with a high BAC (.15% or
above) accounted for more than half of
all alcohol-related traffic fatalities."
http://adp.ca.gov/FactSheets/DrivingUnderTheInfluenceStatistics.pdf
so, while it's true that the guys getting truly trashed are causing most of the deaths they are by no means causing all or even an overwhelming majority of them.
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The Pub / Re: NTSB Recommends 0.05% BAC Limit
« on: May 14, 2013, 10:27:56 am »I'm really tired of random numbers the government pulls out of its you-know-what. I trust myself on the road with a 0.15% BAC a lot more than some of the drivers I just encountered today.
did you read the article? it's hardly a random number. it's been well tested and studied in real world situations it sounds like.
I know that I do not trust myself at .08 in fact I don't think I would trust myself at .05. for me, at... let's just go with 200 lb. it's close enough
I can have a drink and then drive or two or three drinks over an evening with food and drive. that's where I feel safe and I think I likely am, although not as safe as I would be on no booze at all. very nearly everyone that get's behind the wheel when they shouldn't thinks that THEY can be trusted more that those other guys. I am not saying that you are an unsafe driver but if I was hanging out without and you had enough booze to be at .15 I would not get in a car with you and I would STRONGLY suggest that you at least wait a while before driving.
If everyone would be responsible, rational, and honest with themselves and others about their current level of safe driving ability all the time then we wouldn't need BAC limits but they aren't and we do. and it does in fact reduce fatalities. Driving in public is a privilege not a right.
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General Homebrew Discussion / Re: Beers for the non-craft drinker
« on: May 14, 2013, 09:53:27 am »
Kolsch, Amber ales, Ordinary Bitter, Steam beers
or really mix it up and serve a big chewy barley wine mixed half and half with soda water.
or really mix it up and serve a big chewy barley wine mixed half and half with soda water.
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Homebrew Clubs / Re: Problem with club growth in VA
« on: May 14, 2013, 09:52:21 am »
As I understand it from recent experience here in California the ABC rep is never wrong. They may not be interpreting the rules the way you or I or a competent lawyer might but as the ABC rep their interpretation is correct.