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Messages - piszkiewiczp

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Kegging and Bottling / Re: Priming Sugar Issue
« on: February 19, 2015, 01:39:59 PM »
Ditto on putting sugar in the bottling bucket first, and I'll stir after adding the beer (belt & suspenders). I've never seen the priming sugar get syrupy.
How much sugar and water did you use? I'm in the 250 - 500 ml range of water for a 5 gallon batch, depending on the amount of sugar used.

Ingredients / Re: chile mulato
« on: January 08, 2015, 06:23:39 AM »
The description and use of mulato chiles sounds like they are making mole sauce. The other two chiles should be ancho and pasilla.

Ingredients / Re: Cane sugar instead candi sugar
« on: December 11, 2014, 08:08:06 AM »
Brown sugar is basic table sugar (sucrose) sprayed with molasses - not caramelized sugar. This will taste different than ark candi sugar. If you can boil a syrup made from table sugar and a bit of citric or ascorbic (vitamin C) acid to the point that you get a dark brown/black, you have essentially made a liquid candi sugar. I use 1# sugar. 2 cups water & 1/2 tsp citric acid. Then it's watching the boil for 1+ hours until the water evaporates and it turns dark. 

Equipment and Software / Re: Cutting the bottom off of a Better Bottle
« on: September 21, 2014, 05:28:04 AM »
I've never done this, but in principle some NiChrome wire, DC transformer, good ventilation and spare hardware to hold everything snug should melt right through the plastic and leave a relatively smooth edge.

Equipment and Software / Re: Bottling under pressure from a gallon jug
« on: August 17, 2014, 10:50:43 AM »
Instead of drilling holes in the stoppers, use one of these borers designed for the task.
These should be available through any lab supply store, but I just love the randomness of this place.

Equipment and Software / Re: Floaties in Sani-clean
« on: December 18, 2013, 10:00:49 PM »
It must have something to do with the mineral content of the water. Saniclean will cloud up on me after a day or two when mixed with Chicago tap water. It will stay clear if I use distilled (dehumidifier collections) water.

Kegging and Bottling / Re: Low Carbonation in Bottles
« on: November 10, 2013, 12:19:44 PM »
All previous advice is good. Based on my prior errors, for future batches make sure the sugar solution mixes well in the bucket/carboy before bottling. Don't skimp on the water when dissolving the sugar.
I also use one plastic soda bottle that I squeeze the air out of before capping. When fully carbonated, it's hard and gives a satisfying BONG when tapped.

The two key elements of the report hinge on Authority.
The Federal Trade Commission and the National Institute on Drug Abuse did not believe this was a testable experiment. As it turns out, it wasn't until the researchers put on lab coats that gave them implied authority over the patients. The rest of the report and "conclusions" about Bud are just journalistic filler and source material for comedians.

It Couldn’t Be Done by Edgar Albert Guest

Somebody said that it couldn’t be done,
    But, he with a chuckle replied
 That "maybe it couldn’t," but he would be one
     Who wouldn’t say so till he’d tried.
 So he buckled right in with the trace of a grin
     On his face. If he worried he hid it.
 He started to sing as he tackled the thing
     That couldn’t be done, and he did it.

 Somebody scoffed: "Oh, you’ll never do that;
     At least no one has done it";
 But he took off his coat and he took off his hat,
     And the first thing we knew he’d begun it.
 With a lift of his chin and a bit of a grin,
     Without any doubting or quiddit,
 He started to sing as he tackled the thing
     That couldn’t be done, and he did it.

 There are thousands to tell you it cannot be done,
     There are thousands to prophesy failure;
 There are thousands to point out to you one by one,
     The dangers that wait to assail you.
 But just buckle it in with a bit of a grin,
     Just take off your coat and go to it;
 Just start to sing as you tackle the thing
     That "couldn’t be done," and you’ll do it.

General Homebrew Discussion / Re: Science question
« on: July 10, 2013, 05:52:07 AM »
Location in the refrigerator can have a large affect on local temperature. Depending on design, cold may be blown in or circulate by gravity from the freezer compartment through one small vent. If your fermenter was in the direct path of the cold, you would get some icing in one area while the liquid at the bottom of the fermenter was relatively warmer. I've heard of using a computer muffin fan in refrigerators or keezers to equalize temperatures.

Beer Recipes / Re: Alcoholic Root Beer
« on: June 28, 2013, 05:27:26 PM »
I am seriously hoping that you can pull this off & would love to try it myself. I've sampled the subject brew and it is dangerously good. One unsubstantiated rumor, however, is that at least the 19% variety gets there with the addition of vodka. Using a yeast with low alcohol tolerance and spiking the fermentation with vodka could explain the residual sweetness. (Personally, I hope this is not true.)   

Hop Growing / Re: Wilting Hops
« on: June 17, 2013, 12:41:23 PM »
I'd agree with the nutrient deficiency, except that you said you used miracle gro potting soil. That usually has fertilizer added into the mix.

It looks like you may have planted in a plastic bucket. Do you have enough drainage holes in the bottom so that the roots aren't sitting in water? Most roots need air and won't do well if constantly submerged.

Ingredients / Re: How to Sanitize Sugar Addition
« on: May 18, 2013, 10:16:46 AM »
Sugar is hygroscopic, meaning it will suck in any available water. It will desiccate any bacteria or fungus that happens to land in it, so nothing grows. At worst, you would have a few spores vs. trillions(?) of yeast cells. Nothing to worry about. 

Ingredients / Re: Making Invert Sugar: table sugar vs. raw sugar
« on: December 19, 2012, 11:52:27 AM »
 You might notice a small difference in flavor. "Sugar in the Raw" is generally just large crystal table sugar with some molasses – residual sugar cane starches, proteins, etc.  The color from invert sugar is due to caramelization – breakdown products of the sugar molecules.  At higher concentrations, you could taste the difference.

Ingredients / Re: Spruce Tips
« on: December 10, 2012, 09:43:21 PM »
I used sprucetips collected this spring & froze, in a recipe from Gordon Strong's "Brewing Better Beer" for "Ben Franklin's Ale." IMHO it turned out pretty good.  The recipe called for 1 quart by volume - I really prefer weights for consistency. I was a little short, maybe 8/10 of a quart. Spruce tips were added at 60 minutes in a 90 minute boil. That should have extracted all sugars and flavor.

I can't say I really taste or smell the spuce, but there is a definite after taste and tongue coating that I attribute to the spruce.

General Homebrew Discussion / Re: disposing of yeast cake
« on: November 24, 2012, 09:53:50 PM »
If you're sending the yeast down an indoor drain, it's no problem. The sewage treatment process is largely based on bacteria consuming organics. Any live yeast may actually help.
Sending the yeast down a curb drain may be a problem. Any newer city has separate storm and sanitary sewers. Street storm drains go to the nearest river, and a yeast slurry would be an un-natural organic load, reduce water quality, and cause areal stench if not flushed by a decent rainstorm. 

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