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Messages - narcout

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421
Wahl and Henius state the chips are “pieces of wood so cut as to present a maximum of surface with a minimum of volume and weight” and go on to note that they clarify the beer “through the force of adhesion exercised by the surfaces of the same upon the small particles of matter suspended in the liquid.”
 
If the wood provides a greater surface area for sedimenting yeast to land on, wouldn’t there be more sedimented yeast still in contact with the beer than there would be if it was all compacted in the bottom of the fermentor?  Perhaps that idea is the source of the possible misconception?

422
Ingredients / Re: oak smoked wheat malt
« on: October 12, 2015, 12:54:23 PM »
I made a smoked hefeweizen with it a few years ago.  It was interesting, but by the time the keg kicked I was so, so sick of it.  I haven't brewed a hefe or a smoked beer since. 

I probably should have bottled it rather than having it as the main offering on draft.

423
If you end up selling the tubes, I would be interested in participating.

424
All Things Food / Steamed Clams
« on: October 11, 2015, 07:40:18 AM »
We love clams.  Personally, I prefer them raw on the half shell, but steamed is also pretty nice.

I saute onions and garlic, then add water, white wine, parsley and the clams - bring that to a boil, turn down the heat and simmer covered.  I believe the secret to success is to monitor the pot closely, and remove each clam with a pair of tongs as soon as it opens (transferring them to a bowl that is covered with tin foil).  That way you don't overcook the early openers.

I can get about 30 good sized littlenecks in my old 5 gallon extract kettle (which I also use to make a mean vegetarian matzo ball soup for Passover).


425
Yeast and Fermentation / Re: first time for everything...uugghhh!
« on: October 11, 2015, 06:36:30 AM »
Don't rinse

426
General Homebrew Discussion / Re: Competing in the Heartland and Research
« on: October 11, 2015, 06:31:01 AM »
Man, that Ploughshare taproom looks really nice.

427
General Homebrew Discussion / Re: The Importance Of Being Same
« on: October 07, 2015, 01:25:25 PM »
I feel that I can't even trust my own taster's memory. 

I can't think of how often I've purchased a commercial beer that I've had many times in the past and been surprised by how it actually tastes on the particular day I am drinking it.

428
The Pub / Re: German immigrants
« on: October 07, 2015, 12:56:16 PM »
For example, some of my ancestors claimed Hessen as their country of origin, and they gave that answer every time that they were asked until the turn of the century when claiming Germany became the standard for anyone arriving here from one of the German states.

Hessen is also where my family is from (my last name is a slight variation of this word).  My father traced our family tree back to the first of our ancestors who came to the States from Germany in the 1700's.   

429
The Pub / Re: Fun Yellowhammer video
« on: October 05, 2015, 09:10:47 AM »
That was really cool. 

Do you have any distribution in South Florida?  That's where I'm from, and I make it down there fairly often; I'd love to pick some up.

430
Damn, you are up early (as am I).

Also, enjoyed the post (as usual).

431
Beer Recipes / Re: Waimea APA
« on: October 04, 2015, 04:16:54 PM »
I just tapped the keg this afternoon, and I'm really liking it. 

It has a light and bright citrus flavor that kind of reminds me of Five Alive (maybe tangerine with some lemon/lime?).  There's also something else going on that I can't really put my finger on, maybe a slight earthiness, but that could be from the Columbus.  They seem to pair together pretty well.

I'll probably re-brew this one again sometime.


432
Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: October 02, 2015, 10:43:46 PM »
According to the Mr. Malty website, the metric used by that particular yeast calculator came from George Fix's book An Analysis of Brewing Techniques. 

Someone who owns a copy (I do not) might be able to trace it further.  Maybe it's been superseded at this point. 

433
Yeast and Fermentation / Re: New starter procedure trial
« on: October 02, 2015, 09:24:55 AM »
I completely agree.  And I really doubt this method is the be all, end all, ONLY good method.  It's likely just another very good method...but I won't know without trying it and seeing for myself.

I think it's been demonstrated pretty conclusively that one can brew excellent beer that scores well and wins ribbons in major competitions with yeast that was propagated on a stir plate.

That doesn't mean that there isn't a better way, nor does it preclude the possibility that stir plates are useless or even detrimental for our purposes. 

I'm looking forward to reading about everyone's experiments.

434
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 01:50:59 PM »
The Mr. Malty yeast calculator uses the metric of (0.75 million cells) x (milliliters of wort) x (degree Plato) for ales and twice that for lagers.  Per www.mrmalty.com, this came from George Fix's book An Analysis of Brewing Techniques.

I'm not opining on whether that is a good metric, just pointing out how the calculator works. 

You can certainly pitch less. I think the result depends on a lot of different factors (strain, yeast health, oxygen levels, etc.) as well as personal preferences.

For some interesting info, use the search function on this site with the word "replication" or the phrase "replication periods"  and S. Cerevisiae as the user (this is the Mark referenced above).

435
General Homebrew Discussion / Re: Pics of recent brews?
« on: September 25, 2015, 10:36:12 AM »

----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 10.38 gal of water at 152.0 F       145.0 F       30 min       
Saccharification  Heat to 158.0 F over 10 min             158.0 F       30 min       
Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min       


I'm going to try this mash schedule on my next lager.  I also want to try using some of that chit malt.

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