3571
All Things Food / Re: What's For Dinner?
« on: March 02, 2011, 11:22:45 PM »
Spaghetti with arugula pesto. nothing exciting but tasty!
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3572
Equipment and Software / Re: Kettle ?
« on: March 02, 2011, 11:06:57 PM »
You should go with the 60 quart. if you want to do 10 gallon batches at some point 40 quarts will not be big enough for the boil.
3573
The Pub / Re: bikeskills
« on: March 02, 2011, 04:40:43 PM »But I have a little time on my hands while I wait for Franklin to run some of my latest experiments. And I'm procrastinating a bit on dissertation writing.
kind of makes my little IBM iSeries look like a pocket calculator!
3574
The Pub / Re: N-Pee-OK
« on: March 02, 2011, 01:58:59 PM »The sad thing about today's world is if either of your buddies got noticed by the cops they could now be charged and forced to register on the sex offender's registry.
True. It happened to me but I was released due to "lack of evidence"!
In Vermont law you can walk around stark naked (men and women) as long as you don't draw attention to yourself. This leads to a yearly naked run through Burlington (the biggest city in the state). Ahh Vermont IS what america used to be.
3575
All Things Food / Re: Beer vs. Wine Party
« on: March 02, 2011, 01:56:08 PM »To each there own but what is it about lambics that turn you off? Have you had the russion river beatification? I do not like the sweet fruity lindemanns style of lambic at all but a straight (non-fruit) lambic is a wonderful thing.
Haven't tried enough yet, I think...the one that soured me (rimshot!) was Hanssens Oude Kriek. Came to me in a flash what all these reviews talking about "barnyard funk and horseblanket" were referring to. The three things I remember from it were acetone, vinegar, and manure. The Lindemans ones I have no objection to, but I hardly classify them as beer. More a very very traditional and upscale malt based wine cooler. So...if I ever do see the Russian River one, I'll give the genre a second shot! Never had gueuze, either.
That does sound unpleasant. I am sure it's a hit and miss thing. It's a wide style.
3576
All Things Food / Re: Beer vs. Wine Party
« on: March 02, 2011, 12:52:34 PM »Oooh, excellent, maybe saison instead of a tripel for that first quasi-champagne beer. Lambics I'm less a fan of personally, but it sounds interesting!
But saison sounds like a better plan than tripel, not least because your guests legs won't turn to rubber after the first course...
To each there own but what is it about lambics that turn you off? Have you had the russion river beatification? I do not like the sweet fruity lindemanns style of lambic at all but a straight (non-fruit) lambic is a wonderful thing.
3577
All Grain Brewing / Re: Help troubleshoot intermittent husky/grainy off-flavor
« on: March 02, 2011, 12:44:21 PM »Brewing another beer right now. I have vorlaufed (vorgelauft?) for about 2 hours to get the wort clear, but boy is it crystal clear. I think because the grain bed wasn't thick enough to filter well enough? Today has convinced me to construct a proper MLT.
Also, the difference between what my wort currently looks like, and used to look like, is striking. I had no idea I was getting so much grain into my boiler. Like, really, a ton of grain.
Wow! I don't think you need to vorlauf for that long! ussualy I think you only need to do about a quart or two. You aren't looking for crystal clear wort out of the mashtun just no chunks.
3578
General Homebrew Discussion / Re: White House Homebrew
« on: March 02, 2011, 11:25:48 AM »I keep waiting for a post from a WH staffer that goes somewhat like this: It's been 4 days so I transferred to secondary...
"My dog Bo knocked the airlock out of the primary last night and I didn't notice till this morning"
3579
General Homebrew Discussion / Re: High Final Gravities
« on: March 02, 2011, 11:19:59 AM »
How are you measuring your FG? Tell me you're using a refractometer
I never saw that the OP answered this question. Measuring the final gravity with a refractometer is about the only thing that accounts for this as far as I can see.
Use hydrometer and refractometer to monitor gravity during mash, lautering, post-boil, at pitch and during fermentation.
He says he uses both. I feel like if it was just a measurment issue he would be able to taste that. a saison that sweet would just taste wrong and if it doesn't taste wrong than perhaps it is just a measurement issue.
3580
All Things Food / Re: Beer vs. Wine Party
« on: March 02, 2011, 10:47:19 AM »
Might want to try to work a lambic in there somewhere. The russian river Beatification is really amazing in place of champagne. For desert I like somkething bitter and roasty to cut the sweetness of the cheesecake, RIS perhaps. I like wheat beers with thai food alot. a nice lemony hefe would highlight the lemongrass in thai. I LOVE saison with spicy thai also.
3581
Extract/Partial Mash Brewing / Re: Planning a huge beer for my sister's wedding, proofread please!
« on: March 02, 2011, 10:09:28 AM »I don't yet have the gear to do all grain, that's going to be my next major investment. I just have to finish reading the all grain section in The Joy of Homebrewing before I make any purchases.
I started doing all grain with my bottleing bucket and a grain bag that fit inside it wrapped in a comforter. It wasn't big enough for a big beer like this but it wouild be good for a partial mash. If you could get some of your fermentables from a long and low mash (148 for 90 minutes or more) it would help balance the ufermentables in the extract. just a thought. I looked at some of Fred's high ABV recipes ont eh wedding page and those look really good! I bet you could adapt one of them to partial mash.
3582
General Homebrew Discussion / Re: High Final Gravities
« on: March 02, 2011, 10:03:27 AM »I ran into this on my last two batches after upgrading my kettle from 15 to 20 gallons. Increased my boil off percentage from 10% to 12% for my most recent batch and hit my numbers precisely. You didn't mention any equipment changes. But consider your boil off rate.
would this effect the final gravity? wouldn't it just give you lower volume at higher OG?
3583
Kegging and Bottling / Re: Carb level in cans
« on: March 02, 2011, 08:50:30 AM »...left an unopened can in the car console at the height of summer once. Once.
"You shouldn't hang me on a hook Johnny, My mother hung me on a hook once... Once!"
3584
Kegging and Bottling / Re: Carb level in cans
« on: March 01, 2011, 07:08:02 PM »
The pressure inside the can does not change. the differential between the can and outside changes resulting in CO2 coming out of solution faster. Just as water boils at a lower temp the higher in elevation you get. Don't know why it wouldn't happen to bottles though.
3585
Kegging and Bottling / Re: Bottling Temp and Taste Correlation
« on: March 01, 2011, 11:45:37 AM »Ah ok, so if i let both sit for a few minutes and reach the same temp then the flavors, etc would be the same?
perhaps. although I suspect tygo is also on to something. I certainly see changes in teh bottle after the 1 week mark in terms of carbonation so serving temp is probably not the whole problem