Messages

3316

Beer Recipes / Re: First Time Saison

« on: May 31, 2011, 09:41:47 PM »

Well here is the one I did last summer. I enjoyed it. some BMC drinkers enjoyed it. It was also my second or third all grain recipe so...


Type: All Grain
 Date: 10/11/2010
Batch Size: 5.50 gal
 Brewer: Morticai Xavier
Boil Size: 6.30 gal Asst Brewer: 
Boil Time: 60 min  Equipment: My Equipment 
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 63.00
Taste Notes: 
 
Ingredients
 
Amount Item Type % or IBU
5.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 41.67 %
3.00 lb White Wheat Malt (2.4 SRM) Grain 25.00 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 16.67 %
0.50 oz Opal [7.90 %] (60 min) Hops 12.5 IBU
0.50 oz Cascade - Organic [8.90 %] (60 min) Hops 14.1 IBU
0.50 oz Opal [7.90 %] (10 min) Hops 4.5 IBU
0.50 oz Cascade - Organic [8.90 %] (5 min) Hops 2.8 IBU
2.00 lb Honey (1.0 SRM) Sugar 16.67 %

 
 
Beer Profile
 
Est Original Gravity: 1.055 SG
 Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.002 SG
Estimated Alcohol by Vol: 5.27 %  Actual Alcohol by Vol: 6.38 %
Bitterness: 34.0 IBU Calories: 220 cal/pint
Est Color: 7.2 SRM Color: Color 
 
 
Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 12.50 qt of water at 161.4 F 150.0 F

 
 

3317

Ingredients / Re: nuts

« on: May 31, 2011, 09:35:01 PM »

There are a few breweries around that do various nut flavoured beer. never had one myself. The only one that comes to mind was one of those collabrative series between I think stone, Maui Brewery and maybe Cambridge Brewing company. It was a macadamia nut. Although I hate to encourage anyone to go there there was an extensive discussion on Tastybrew at one point and a briefer one here as well. I think what I was generally decided upon is to toast the nuts slowly and repeatedly, resting on paper to remove as much of the oil as possible. Or use flavouring.

3318

Yeast and Fermentation / Re: Liquor in Airlock Leaked into Fermenter

« on: May 31, 2011, 09:30:04 PM »

Can you ever taste the iodophor when it gets sucked in to the beer?  I've had some homebrews that had a distinct iodophor taste.  I would go with something more neutral in the airlock.

It rarely happens cause I usually use the S-Type locks. but when it has I haven't noticed the flavor. I am not using straight out of the bottle idophor. just a normal solution. Maybe a little stronger. But I figure between what is left clinging to my racking cane and hoses and the thief I use to take samples and the auto-siphon and the keg or bottles I bottle in an extra .25-.5 ounces isn't gonna make a big deal. But I don't have the most sophisticated palette either.

3319

Yeast and Fermentation / Re: Harvesting wild yeast (but NOT brett!)

« on: May 31, 2011, 09:26:17 PM »

Microbiologists are AWESOME! Okay yes is seems like a type A and a type Alpha is waiting for a type Gerbil and a type lemon Popsicle. I have often suspected quantum physicists of partaking of their chemist friends best stuff, I suppose a good microbiologist doesn't even need help.

3320

The Pub / Re: Another lost friend

« on: May 31, 2011, 09:17:25 PM »

Thanks all for the kind thoughts and many pints raised. Drew I am sorry to hear about your kitty. I remember when your kitty took ill. It really hit home as I could already see the changes in Pooka's starting. Well maybe they are traveling in good company this day. The NorCal Kitty and the SoCal kitty chillin over a pint of mousebrau.

3321

The Pub / Another lost friend

« on: May 31, 2011, 03:18:52 PM »

Please raise a pint tonight to commerate my lost friend.

Pooka has curled up next to my head on cold nights and kept my houses free of mice (well, whole ones anyway) for the last 13 years. Last night, she decided it was time to move on to more pleasant hunting grounds.

RIP Pooka the Invisible Cat 1996-2011

3322

Ingredients / Re: Honey tips

« on: May 31, 2011, 02:48:46 PM »

I would be interested in seeing what 'forest' honey or honeydew honey would taste like in a mead or braggot, This is not a floral honey rather it is produced when bees steal honeydew from a certain type of scale insect. As a honey it has an intense almost caramelized flavour. It's fairly rare as the bees only do this when the summe is too dry to provide enough nectar from normal sources.

3323

Yeast and Fermentation / Re: Harvesting wild yeast (but NOT brett!)

« on: May 31, 2011, 02:42:10 PM »

SHMOO?

3324

Yeast and Fermentation / Re: 78 degrees too hot?

« on: May 31, 2011, 02:36:08 PM »

seems like a 50 degree garage wouldn't be a bad place to ferment in either.  a little cool for ales but with exothermic bump might be just fine.

3325

Yeast and Fermentation / Re: Liquor in Airlock Leaked into Fermenter

« on: May 31, 2011, 02:25:58 PM »

I just use some idophor. I save a little from my sanitation dance and replace it once in a while ussualy when checking gravity.

3326

Yeast and Fermentation / Re: Harvesting wild yeast (but NOT brett!)

« on: May 27, 2011, 03:48:48 PM »

This could work, but would be pretty hard to do.  The wild sacch strains should sporulate without a problem, but the spores will tend to mate with other spores of the opposite mating type.  The way you would do it in the lab is to knock out the mating type switching locus so that each haploid mother would produce daughters of only one mating type.  Then you can sporulate and dissect the tetrad and get separate colonies of both mating types.  After that you can cross them with spores from other strains.

Tom are you just making these words up?

3327

The Pub / Re: My Newest Assistant Brewer

« on: May 26, 2011, 08:33:10 AM »

indeed congrats!

3328

Equipment and Software / Re: Finally, temp control

« on: May 26, 2011, 08:31:18 AM »

Why not put it on a $3 analog timer. Maybe on for 15 minutes once every two hours. Something like that.

I might just try that. Maybe I will stop at the hardware store on my way home today

3329

Yeast and Fermentation / Re: Harvesting wild yeast (but NOT brett!)

« on: May 26, 2011, 08:23:05 AM »

I'm guessing it's gonna involve a microscope

3330

Yeast and Fermentation / Re: My BDG is Hot!!!!

« on: May 26, 2011, 08:20:58 AM »

A lot of people chill to around 63 or so before pitching and then let the beer rise naturally to what ever temp is appropriate for the yeast/style to help control fusels. And yes it will subside to some extent with time. set it aside, which won't be hard to do as no one likes an instant headache after a few sips of beer, and try it again in a month or two, or three

Gaurd that bier de garde