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Messages - narvin

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1
So I did brew an IPA last week and oxygenated with my wand. I did things a little out of order, and I took my hydrometer reading AFTER oxygenating. The OG reading that I got was way off. The OG was supposed to be 1.065, and it was 1.05 something. It was so far off that I didn't even note it. Should I have taken a sample and read it BEFORE dumping all the oxygen in? I can see where the added oxygen might affect the gravity/buoyancy.
Am I way off the mark here?

It's doubtful that made a difference... you're not going to dissolve a meaningful amount of O2 at room temperature/pressure.  10ppm is good for yeast but very little overall.

2
Ingredients / Re: Weyermann Barke malts
« on: February 03, 2016, 01:22:10 PM »
On the tour last Nov. they talked about Barke and its low color and superior flavor. It is a heratige malt from way back in 1996!

Another is Steffi, that Sierra Nevada had in their Oktoberfest last fall.

Barke is in here, Steffi is not. Form the Brewing Malt Society - my translation.
http://www.braugerstengemeinschaft.de/admin/ImageServer.php?download=true&ID=f3179a183@braugerstengemeinschaft

I had read that on the train from Frankfurt to Bamberg. I even stayed awake.

Approximately 60% of the quality properties of a beer are the result of the use of 100% top-quality brewing malt in its production.

What I'm hearing is "60% of the time, it works every time!"

3
General Homebrew Discussion / Re: Rube Goldberg Part Two
« on: January 31, 2016, 09:48:47 AM »
No kettle acid additions this time?

4
Yeast and Fermentation / Re: Ferment Beer 9 Times Faster
« on: January 31, 2016, 08:55:48 AM »
Like much research, this may apply mostly to lagers because that's where the money is.  But I doubt it's reinheitsgebot kosher.

5
General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 29, 2016, 06:05:17 AM »
If I go straight from the fermenter, through my spigot and into the bottles with the wand I shouldn't have any oxygen pickup, correct?

Only if you're purging the bottles with CO2.  But if you're racking beer with yeast and bottle conditioning, it matters a lot less.

6
All Things Food / Re: Smokers: electric vs gas
« on: January 27, 2016, 06:36:57 AM »
If I were to get serious, I'd go for a pellet smoker.  Have you seen RecTec grills?

Never mind, noticed that you mentioned the Traeger. 

7
The Pub / Re: Nfl,playoffs
« on: January 25, 2016, 09:48:09 AM »

Come to find out the tablets weren't the issue, but it was the network.  But Microsoft gets all the blame!
That is because of the sponsorship requirements. They could have just said tablet, but they said Microsoft Surface a billion and one times.

Love it.  "Any exposure is good.  Oh crap!"

8
The Pub / Re: Nfl,playoffs
« on: January 25, 2016, 07:03:57 AM »
I'm tired of this "Manning's last chance" BS. Their defense got them to this point and won the game for them tonight. He's just an old man along for the ride.
Seriously. I almost turned off NFL Gameday Morning with all the yappin about it. Denver's defense showed up and won the game.

He still looked a lot better than Carson Palmer  :D

9
IMO, temp control is the single biggest thing you can do to improve and maintain beer quality.  You can buy the best ingredients, spend hours crafting a recipe, brew meticulously on brew day.  But if you can't control the fermentation temp, all the rest will be wasted effort.

Yeah, this!

10
I would say it's one of the biggest improvements you can make to your homebrew.  If your house is anywhere near the high 60s, your fermentation temperature will spike into the 70s due to the heat given off by fermentation.  This is bad, especially in the first 48 hours.  The "homebrew" taste of unpleasant higher alcohols and phenolics is mostly caused by this, in my experience.

11
General Homebrew Discussion / Re: Why does cold crashing work?
« on: January 24, 2016, 10:39:51 AM »
Yeast flocculates at lower temperatures.  Bigger clumps means the same reaction a la Stokes. Rising bubbles has little to do with it.

12
The Pub / Re: Whiskey
« on: January 23, 2016, 04:35:04 PM »
Picked up the Laphroaig 10 yr on Friday before the storm, actually.  Also like the Ardbeg.  Both very nice alternatives to a more expensive Lagavulin.  You have to like the peat, though.

13
All Things Food / Re: Blue Apron
« on: January 23, 2016, 02:41:11 PM »
On the other hand, it's harder to save money when you're cooking for two unless you want to eat leftovers all week (which we do for lunch sometimes). Theyjack up the prices of small portions at any grocery store in a middle class area (Safeway has three "tiers" based on how much they think they can soak you for).  Spices, fresh vegetables, dairy products, etc all have a limited shelf life.  So small portions that are just enough for a meal can be a great idea.

I just bought a whole packer brisket since it was on sale for $2.99 a pound.  I'm not really saving money, but my friends are going to eat well!

14
In the BJCP, like anything else in life, status is a combination of skill and ambition.  We all know that there are bad judges out there.  Have you thought about going back and  collecting individual statistics, a "batting average" if you will, for all of your participants across every experiment?  You may find that some people are better tasters than others, even if it doesn't correlate to BJCP membership.

15
The Pub / Re: Whiskey
« on: January 21, 2016, 07:35:52 PM »
It's Scotch weather.  Hoping to walk over to my favorite Scotch bar during the big storm this weekend.

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