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Messages - pete b

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1
General Homebrew Discussion / Re: Last Ditch Effort
« on: April 01, 2018, 01:56:29 AM »
This is a revelation to me because I am drinking a TTL right now and was thinking of it, and previously thought of it as an example of EKG. It has the black tea thing. Does Styrian Golding have the black tea thing?
Either way I love it.

2
The Pub / Re: Future of beer -- good read
« on: March 30, 2018, 11:56:22 PM »
We get Smithsonian too. Great, pretty long and substantial articles, great to read in the tub at night.
I get freaked out though that a magazine I enjoy is full of advertising geared to the 80+ crowd.

3
Other Fermentables / Re: Melomel
« on: March 30, 2018, 12:05:54 PM »
Do you mean 1.158?
You want to rack before you go. I would rack into a carboy letting some sediment come with and if possible keep at 65-70 for the month then back to 60 ish for another month or two then rack more carefully into tertiary and store cool for several months.
Ideally you have a couple days to observe if there is any new activity before leaving. If there is a chance that after racking there are bits of fruit that could clog an airlock I would set up a blow off tube in a bucket of starsan instead so it doesn't blow while you are away.

4
All Things Food / Re: Pizza
« on: March 05, 2018, 12:47:57 PM »
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....
Lol, good job.

In my book, pizza should be thin crisp light crust, very little sauce, toppings are quality over quantity.
Exactly. Most pizza places and home cooks go too heavy on toppings and the pizza doesn't cook fast enough. I cook down my sauce so it's almost a paste and put about two tablespoons on. The thing that drives me nuts though is when they put raw veggies like onions on a pizza and the water soaks into the pizza as it cooks.
Also, want to ruin all that is good about a pizza?: put it in a box while hot and allow it to steam for twenty minutes before eating.
I think, weather permitting, I may have to fire up the clay oven next weekend.

5
All Things Food / Re: Cornbread
« on: February 05, 2018, 02:31:52 PM »
You got me at 1 cup sour cream and a stick of butter.

6
Beer Travel / Re: Mexico (Baja/La Paz)
« on: January 20, 2018, 02:57:12 PM »
How did you find Todos Santos in general? My wife and I came extremely close to staying there last month but something came up and we couldn't travel so it's on a short list for next year. We found a great house to rent on the nearby beach.

7
All Grain Brewing / Re: Brain fart American Amber Hefeweizen
« on: December 15, 2017, 05:15:42 PM »
Did you go ahead and ferment the Rye IPA at lower temp as if you had used chico or such? If so I assume that the hef yeast won't express the clove/banana very much and maybe other than being cloudy it might come out close enough so go ahead and dry hop.

8
Other Fermentables / Re: New to brewing cider and looking for advice
« on: December 14, 2017, 01:11:40 PM »
Just saw Dave's post and agree with his temperature recommendation.

9
Other Fermentables / Re: New to brewing cider and looking for advice
« on: December 14, 2017, 01:09:42 PM »
It sounds like you have really done your homework and your methods are strong.
You could have reduced oxidation issues by not racking to secondary.
Make sure to use a priming sugar calculator.
I prefer ale yeast after doing some side by side comparison.
Leaves a better mouthfeel IMO. In your case I bet the ec118 will taste dryer and more tart. 71b tends to soften malic acid tartness.
Both will be very dry, which is fine if you like that. I do.
I suggest trying one bottle a month. I find it starts hitting it's stride 6 months out.

10
Other Fermentables / Re: Hazy melomel
« on: December 06, 2017, 03:15:43 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

Sent from my Moto Z (2) using Tapatalk
Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

Sent from my SM-G920V using Tapatalk


11
General Homebrew Discussion / Re: FG questions
« on: December 03, 2017, 01:36:16 PM »
I believe the most likely thing is that the pitch temperature vs the ambient temperature plus a fairly high OG resulted in a stalled fermentation.
From the other thread yeast was pitched at 79F and fermenter kept at 60F.
I think that either the yeast is dead and the beer will be flat and under attenuated or some yeast will perk up from the bottling process and there will be bottle bombs after a time.

12
General Homebrew Discussion / Re: FG questions
« on: December 02, 2017, 01:22:24 PM »
Are you the one that pitched yeast in the high 70s. I'm actually concerned that you have a stuck fermentation here because  I think you might have pitched at a high temp but the ambient was much lower as I recall. This could result in too much alcohol too fast coupled with a big temperature drop compromising the yeast.
I am worried about bottle bombs. I really think you should sacrifice a bottle and do a fast ferment test to make sure it's done, taking into account priming sugar. If there is a significant drop in gravity and the yeast was only dormant and not dead you could have a dangerous problem.
I think the problem here was the high temp pitch. You should bring it down closer to fermentation temperature before pitching. If you pitch in the high seventies and store in the sixties ambient the yeast activity will initially heat up the fermenter into the mid eighties, ferment most of the sugar but not all then as the activity lessens it will fall to ambient. For big beers it is actually better to warm it up a little as Krausen ends to help finish.
It would also be good to see your grain bill.

13
General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: December 01, 2017, 03:23:43 AM »
3 different ways! It's only **********ed!

14
General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: December 01, 2017, 03:22:31 AM »
I can't believe they censored "**********ed" two different ways.

15
General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: December 01, 2017, 03:21:21 AM »
I can't believe they censored **********ed.

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