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Messages - medicineman

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1
I remember seeing a picture in a magazine, book or website that showed a few beers that were the same measured SRM but with slight color variations. Does anyone know where I saw this?

2
Do I win a prize?  The only reason I caught that mistake was when I was entering it into my brew software.

Have fun on the BN, I'll be listening.

3
I got mine this week.  Is there an official errata yet?  Or do I not know what 12° L crystal malt is on page 3 in the recipe (I was thinking it is 120°)?

From the few pages I have read, it is great.  Thank you Gordon Strong!

4
General Homebrew Discussion / Re: All Brettanomyces Ferment
« on: July 02, 2010, 11:32:22 PM »
From my (limited) experience Brett will floc out and form a cake.  If you want a cleaner and faster fermentation then make a starter and add O2 at pitching.  If you want more Brett character, just use the pack and don't add O2.  The fermentation will take longer but produce more "funk" and such.  Be patient and let it finish out if you take the second option, but it is worth it in my opinion.

Here is a link to a ppt by Vinnie Cilurzo from Russian River which has some info about all Brett beer.

http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBIQFjAA&url=http%3A%2F%2Fwww.babblebelt.com%2Fnewboard%2Fbrew_resource%2FRRsour_beer_presentation.ppt&ei=K9kuTPzfDMmjnQeNwLmIBA&usg=AFQjCNEJrZLXCuBaFtCkBGIi4ypgYtbbhQ

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General Homebrew Discussion / Re: Homebrewing and children bad??
« on: June 12, 2010, 08:43:44 PM »
My landlord had my house evaluated for property taxes.  I had my garage door open and they though I was distilling (had the IC in the kettle).  I explained that I was brewing beer and then they asked some good questions about beer in general.  Everything was fine, I don't think they cared but were concerned for everyone's safety.

6
All Grain Brewing / Re: Pressing the Mash
« on: March 11, 2010, 06:15:32 PM »
The point is that they reclaim and use the CO2 produced from fermentation rather than using new CO2 for packaging.  They do save CO2 by doing this.  It all ends up in the atmosphere but they aren't using as much.

7
Pimp My System / Re: I give you THE BEAST
« on: February 09, 2010, 02:22:48 AM »
Awesome.  This is exactly what I want.  No flexible/plastic tubing and lots of options for running wort and liquor around.

8
General Homebrew Discussion / Re: Possible allergy?
« on: February 07, 2010, 01:57:26 AM »
I need a copy of his insurance card and then I can give him some advice.  The co-pay is a case of homebrew.


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General Homebrew Discussion / Re: Kosher Hops
« on: February 07, 2010, 01:54:27 AM »
1. "Mixing of crops in a field" - from the biblical prohibition of using two different types of animals to plough (together) -  also comes the prohibition of planting two different crops in the same field - or close to one another

Most hops are grown by themselves but some are grown with other crops at the base.

2. Possible problems caused by Jewish farm workers working in the field on the Sabbath

That is possible.

3. The processing of the hop flowers into pellets; is 'something' mixed-in to make the pellet 'better' e.g. oils etc


I don't think anything is mixed in, especially not oils.  The flowers are frozen and processed cold.

4. Is the processing equipment used for other food-stuffs - and not properly cleaned between these different products.

I think only hops are processed by pellet machines.  It seems you should stick to whole flower (or some people say "leaf" but it is the flower they mean).

5. Contamination of the hops by bugs, insects etc. The FDA "allow" a certain (very small) % of contamination. Jewish dietary laws try and prevent ALL contamination.

Mites and aphids are common problems with hops.  Pesticides are used to control this.  Are pesticides contamination?  Some specific varieties of hops are more resistant to bugs.  I don't think the bugs end up in the finished dried hops though, so would that be okay?

An example of this is Nori seaweed (and the consequences affect Irish Moss also). Naturally grown Nori attracts micro-size seahorses which become dried in with the actual seaweed. And so is not Kosher. Kosher seaweed is grown in ponds without the little seahorses riding around.

When hops are dried, they are kilned over a few days to a specific moisture content.  I don't think anything is added.

Good luck and I think if you are serious and have money the farms will be willing to help you and could produce Kosher hops.

some links:

http://www.yakimachief.com/

http://www.freshops.com/

http://www.shmaltz.com/HEBREW/index.html



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Kegging and Bottling / Re: Small Bottles
« on: December 17, 2009, 04:18:10 PM »
I collect the Scaldis bottles which are 8.4 oz.  They are expensive but delicious.

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Kegging and Bottling / Re: Colonna capper/corker or other bench capper?
« on: December 17, 2009, 04:15:06 PM »
Alright, it is on my wish list.  I do believe for my price range the Colonna capper/corker is the way to go.

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Kegging and Bottling / Colonna capper/corker or other bench capper?
« on: December 11, 2009, 11:31:33 PM »
I want to get a capper/corker that works for beer bottles, corked wine and beer bottles and is durable.  I am looking at the Colonna capper/corker right now.  Does anyone have it and how does it work for you?

13
Beer Recipes / Rogue Old Crustacean/Double Dead Guy Barleywine
« on: November 18, 2009, 02:50:58 PM »
I want to brew a barleywine that is similiar to these beers.

6 gallons at 1.105 and ~150BU:

17lb Great Western pale 3L
3 lb Weyermann munich 10L
1lb Briess Crystal 15L
1lb Baird Carastan 30-37L

90BU Chinook 90 Minutes
45BU Centennial 45 Minutes
3oz Cascade flameout

Wyeast 1450

I will bulk age this for about 6-12 months so the hops will mellow out.  I am shooting for about 11.5% ABV.

What do you think?

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