Messages

3436

Equipment and Software / Re: Love schematic

« on: April 28, 2011, 07:07:34 PM »

Let me get this right... You are tying your love to the fridge.......

That would NOT go over well here. 

not tying, wiring!

3437

Beer Recipes / Re: Oktoberfest 2011

« on: April 28, 2011, 07:04:53 PM »

all decoctions involve boiling the malt. don't ask me why no tannins. I am sure someone knows

also I don't think the bandaid flavour is from tannins. it's from phenols

3438

Beer Recipes / Re: My first original recipe, please give me some feedback!

« on: April 28, 2011, 07:03:07 PM »

wine yeast might not really help a lot. as i understand the wine strains are more adapted to the simple sugars in fruit and the slightly bigger sugars in the beer/wort are harder for them to chew through. I would say to find a stronger attenuator from the beer world.

3439

Yeast and Fermentation / Re: Adding strawberries to the secondary fermenter

« on: April 28, 2011, 06:57:57 PM »

The frozen berries probably dropped the temp right down and put the little buggers to sleep for a while! Let me know how it turns out. It's an intruging idea. I think normally Berliner Weiss is flavored with syrups post fermentation (woodruff being common, and bright green which is always exciting!). Did you pasteurize after souring and before pitching yeast? or all all the critters in there together?

3440

Yeast and Fermentation / Re: Adding strawberries to the secondary fermenter

« on: April 28, 2011, 04:00:08 PM »

did you thaw them before adding to the fermenter? are they whole or did you puree them? there are fermentable sugars in fruit so if you still have healthy yeast it should work on them. Was the beer really clear when you racked to secondary? It probably wouldnt' hurt to add more yeast but I will let more knowledgable folks chime in on that.

3441

General Homebrew Discussion / Re: cirrhosis

« on: April 28, 2011, 03:57:00 PM »

If you consume cannabis, there are canaboid receptors on damaged cirrhotic liver tissue that actually reverses the damage and scarring. I'll poke around for the actual medical study and post it when I have more time

WOOHOOO!!!!

3442

Ingredients / Re: White Wheat Malt - Mill it?

« on: April 28, 2011, 12:40:03 PM »

I have used the white wheat a few times and yes I milled it (or had the LHBS mill it for me) I don't have problems with stuck mashes (knock on wood) but I suppose it can't hurt to ad some rice hulls I know wheat in general is considered a sticky adjunct.

3443

All Grain Brewing / Re: Using whole kernel corn

« on: April 28, 2011, 12:32:57 PM »

you can get hominy in cans which is field corn, basically grits that have not been ground. I think they are cooked as well so you wouldn't need to geletenize. Don't know what it wouild taste like though. It has been trated with something (Lime i think, it that calcium carbonate? I think it's called cal in the prodcution of masa) to remove the husks and alter the protien.

3444

General Homebrew Discussion / Re: Can you get rid of fusels?

« on: April 28, 2011, 12:23:36 PM »

i have certainly noticed a reduction in the hot solventy flavour in some beers I have fermented to warm after a few months. and I have noticed with a belgian I brewed that gave be a headache when I first sampled that after a couple of months that stopped happening. I bottle continditioned those beers though so it is possible that the yeast in the bottle had something to do with it.

3445

General Homebrew Discussion / Re: Great Beer Blog - So what IS the difference between porter and stout?

« on: April 28, 2011, 12:21:20 PM »

... So even a monkey could flip a coin and do just as well.  My point exactly.

I don't think a monkey could flip a coin without yeasr of exhaustive training and a thumb. Now an ape maybe

3446

General Homebrew Discussion / Re: What's Brewing This Weekend - 4/29 Edition

« on: April 28, 2011, 09:57:11 AM »

Brewing  a cali common. First attempt at converting an extract recipe to all grain. Going to be first brew I keg as well.

3447

The Pub / Re: Springtime Mushrooms anyone finding them?

« on: April 28, 2011, 07:53:13 AM »

And just where might a cvertai Weaze look for said morels?

Weaze, where you are, I would look along waterways, under cottonwood trees, kind of open airy
areas, these would be for the yellow morels.  If you goto the mountains, look under the quaking
aspen trees in the boggy areas, these will most likely be black morel. Tho I have not experienced
the pleasure, in the mountains the year after a big fire, look for them in the burnt areas.

But where ever you look, be aware that these guys HIDE real well.

they do indeed hide well, but once you find one you will find others. It's like a switch in your brain goes click. Also you will need to clean them VERY well particularly if you find them in a burnt over area. all those little crevices hide so much grit.

3448

Ingredients / Re: Great Western or Gambrinus for IPA's?

« on: April 27, 2011, 09:45:22 PM »

I have gotten gambrinus that last couple of times I brewed and it seems fine. I don't have enough experience with other grains to compare but I did get about 83% efficiency (total) on a partygyle batch of barley wine/small beer with the gambrinus pale.

3449

Kegging and Bottling / Re: Metallic taste in bottles

« on: April 27, 2011, 09:40:20 PM »

if it's just one bottle than it could be infected or is it possible that you accidentally dropped two carb drops in that one?

3450

The Pub / Re: Springtime Mushrooms anyone finding them?

« on: April 27, 2011, 12:57:36 PM »

Morels here and delicious.  Made a classic creamed mushrooms on toast with them.  Sweat some finely minced shallot and garlic in some butter, toss in the mushrooms and saute for a bit, add some flour to make a roux, some cream to make a sauce, season with salt and pepper, serve over toasted brioche (I used challah since it was near passover and easier to find). Sprinkle a little minced parsley on it if a white dish offends you.

yum! you could use a little fresh taragon as well. Man does that play well with the shrooms. My wife used to find shaggy manes on a fairly regular basis on her morning run and we would often have creamed mushrooms on toast for breakfast when she got back.