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Messages - pete b

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1
All Things Food / Re: Tom is on
« on: Today at 07:11:24 AM »
That's some serious food porn Bama! I bet it was delicious.

2
I use a mix stir, which is similar to a wine whip to aerate wort and "degas" mead. By "removing co2" all that is meant is that by moving the fermenting wine or mead around rapidly more co2 gets released because it is not trapped in the liquid. When degassing mead and wine it foams up dramatically.
I think it does a great job aerating wort.

3
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: November 22, 2017, 07:20:01 PM »
Yes. He broke it into two white and two dark packages


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That sounds good. Ido you know how he is crisping the skin?
I am about to pull the trigger on a sous vide circulator, I'm just waiting to see if it goes on sale Friday. I am purposely getting one that is not appropriate based.

4
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: November 21, 2017, 06:57:04 PM »
One of the guys at work is doing his turkey sous vide. I rarely use mine but need to think about using it more.


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Is he separating the dark meat and white meat? The whole objective when cooking a bird is getting the different parts to different temps. Cooking a whole bird sous vide doesn't seem optimal. I can see doing it for a breast or a drumstick separately though.

5
All Grain Brewing / Re: FG estimates in Beersmith
« on: November 20, 2017, 04:03:54 PM »
You can't take it too seriously but that only means you could be as likely to end up 5 points higher as you are to come in 5 points lower.
If your concerned about ending up not dry enough, in addition to mashing low use a light hand with any crystal/Carmel malts and add a little sugar.

6
General Homebrew Discussion / Re: Racking techniques
« on: November 17, 2017, 07:50:34 AM »
My experience with mead is that the oxidation at racking does not have nearly the effect as on beer and some oxidation is part of the ageing process. I recommend a racking cane.
When racking from primary to carboy I don't mind picking up a bit of sediment. I am more careful racking into tertiary and try to get it perfect when racking to bottling bucket.
If you ever get into kegging and have the equipment anyway, Martin's advice is great.

7
General Homebrew Discussion / Re: Fermentation stopped
« on: November 15, 2017, 09:08:22 AM »
It is not unusual for S-04 to complete fermentation in four days. http://www.fermentis.com/wp-content/uploads/2016/12/SafAle-S-043.pdf


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Not sure what the gravity is here but its a RIS so maybe a little longer.
OP: even if terminal gravity is reached its good to leave in the fermenter for a couple weeks before bottling as even though fermentation may be complete the yeast still "cleans up" off flavors produced during fermentation.

8
General Homebrew Discussion / Re: Fermentation stopped
« on: November 15, 2017, 07:40:38 AM »
If you are basing the conclusion that fermentation stopped on just visual information i.e. there is no longer krausen then chances are its still fermenting. The krausen typically falls away after a few days but it is still fermenting.
Take a gravity reading with sanitized equipment today then again in 2 days. If the gravity is lower the second time its definitly still fermenting.
If there has been no big temperature swings where the fermenter is I would actually wait another week before testing because I doubt very much that fermentation stopped.

9
Other Fermentables / Re: pymenteer
« on: November 14, 2017, 09:29:37 AM »
We pretty much make our mead based on the fruit we grow or forage being available so no, but I imagine grape juice is what most do.
If I were going that route I would go with wine grapes from a winemaker supplier.

10
Other Fermentables / Re: pymenteer
« on: November 14, 2017, 09:09:26 AM »
We usually simply forage a few different types of wild grapes, freeze, thaw, mash up and place in the mead must in mesh bags during fermentation.

11
I would go with a British mild or pale ale.

12
General Homebrew Discussion / Re: first octoberfest
« on: November 13, 2017, 05:24:42 AM »
Using a hydrometer? Calibrated recently?

How would I calibrate the hydrometer?

thx
Your not so much calibrating as checking the calibration and adjusting if it's off. Simply look at your chart you get and see what temperature it is meant to be used at and test it in plain water at that temp. It should be very close to 1.000.
Also, when measuring the gravity of wort or beer make sure you adjust for temperature using that chart.

13
All Things Food / Re: Bread
« on: November 13, 2017, 05:19:31 AM »
Beet sourdough

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[/quote
Just more flour. Flour both the banneton and the dough, being especially careful that the part of that banneton that the bread will rise into is also covered.
Looks really nice! I have problems with my dough sticking to my banneton's every time. I dust them with flour and corn meal sometimes and still they stick. Any tricks?

14
All Things Food / Re: Bread
« on: November 12, 2017, 07:44:24 PM »
Beet sourdough

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15
Beer Recipes / Re: Holiday Cranberry Ale help
« on: November 10, 2017, 12:15:39 PM »
I use fresh cranberries in mead. Just pulled them in a food processor and put them in a mesh bag in the fermenter and they give all their flavor and color.
Why have I never tried this instead of my convoluted freeze/smash/freeze/smash procedure?  ???

This makes me wish that my chickens didn't eat all my cranberries this year. I have a cider ready to keg and cranberry cider is awesome.
The robocoup 450 turbo Bermixer is a good way to prepare 2 crates of cranberries.

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