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Messages - morticaixavier

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3586
Yeast and Fermentation / Re: Big beers and attenuation: Am I ready for secondary?
« on: February 28, 2011, 09:49:40 PM »
Quote from: oscarvan on February 28, 2011, 07:39:50 PM
Shake it up baby.....twist and shout. There's a potload of sugar and yeast in there....

Yeah but if they are the wrong kind of sugar the yeast can't do anything with them. I agree rousing is the first step to take, and warming it up if it has been coldish but I am just wondering if it would be possible to salvage a way to sweet beer like this by essentially blending it with a thinner bodied beer of similar strength before the fermentation is done.

3587
Yeast and Fermentation / Re: Fermentation Head Space
« on: February 28, 2011, 09:47:27 PM »
Quote from: srnoel on February 28, 2011, 08:39:19 PM
Is it possible to have to much headspace during primary fermentation?  I am going to do some experiment all grain test batches like 2-2.5 gallons or so.  Except the smallest carboy I have is 5gal. and I don't want to go out and buy another.  So would 2.5gal. of headspace cause possible problems with say oxygenation?  It seems very unlikely to me, I just don't want to brew a whole batch only for it to go bad from such a silly thing like this.

don't worry. it will be fine. there is more than enough CO2 generated to fill and purge 2.5 gallons of headspace. enjoy the test batches. I have been thinking I should do more of those but it is just as easy to go ahead and do 5 gallons...

3588
All Things Food / Re: Who rattles the pans in your house?
« on: February 28, 2011, 12:40:07 PM »
yuppers, I am the cook. When my wife and I first moved in together we made a deal that I would do the cooking and clean up the kitchen and she would do all the rest of the house work. hasn't really panned out that way what with school and her being pregnant/giving birth/taking care of the baby but it's not too bad. She does the baking, making bread etc. And Mac and Cheese. I really like to cook so it's not a problem for me. although lately I don't get diner on the table until around 7:30 so we may have to adjust as the kid starts to eat with us.

3589
Other Fermentables / Re: Making first Mead Batch in 15 years
« on: February 28, 2011, 12:34:37 PM »
Quote from: cmuzz on February 28, 2011, 10:21:13 AM
I’m amazed at how this is progressing. I started the fermentation on 2/12. Yesterday 2/27 I took the final of 3 gravity readings and fermentation has ceased. Original Gravity 1.11 & Final at 1.00. So, I racked to the secondary and put it away in a dark corner to sit for a bit. It is still a hazy golden color. I’ll look at it in a month or so to monitor how it is clearing.

It's quite interesting that the flavor is no way near the old rocket fuel taste of years gone by, just thinly winey and very much in need of adjustments with some tannins and acid. I’ll hold off on that until bottling time in maybe 6-9 months.

Meanwhile, I’m going to follow the old procedure of racking every 2 months or so, unless common wisdom has changed. What do you think?


sounds good! I am not sure about multiple racking. The thinking behind that is to avoid yeast eating yeast flavours. however, at least with beer, the current wisdom is that is not too much of a problem for a month or two. but I would imagine if you are going to bulk age for a year you would want to rack at least once to get it off any lees that settle in secondary.