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Messages - gmac

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1517
The Pub / Re: Why am I still here?
« on: August 29, 2011, 08:34:18 PM »
I cut honey locust into lumber and it was stupidly hard.  You can't really do anything with it, even power tools had a tough time with it. 

1518
Beer Recipes / Non-alcohol beer
« on: August 29, 2011, 11:53:16 AM »
Any have a recipe for a non-alcohol brew?  I looked up one in back issues of BYO that had the beer placed in an oven for a while and then carbonated.  Anyone ever try this?  I'm looking to make some non-alcohol beer for a friend that can't have alcohol due to a heart condition and he asked if I could make non-alcohol beer that actually tested something like beer. 

1519
The Pub / Re: Why am I still here?
« on: August 29, 2011, 11:50:48 AM »
I have honey locust in my back yard and based on the pictures, that could be what you have too.  You're leaflets look a bit bigger than mine but that could be from the different conditions in your area.  My trees do have spines but they aren't really that apparent on the mature trees, more obvious on the numerous seedlings that they throw up each year.  Does your tree have clusters of white flowers each spring?  Mine do which I'm sure is where the honey locust name comes from.  The bees love these flowers. 

1520
All Things Food / Re: Tips on breaking down primal cuts
« on: August 28, 2011, 05:47:37 AM »
I meant to say you "shouldn't" need a cleaver, not should.  Typing faster than I'm reading.

1521
Ingredients / Re: Dried Apricot
« on: August 28, 2011, 05:30:39 AM »
Update:  Don't use pureed canned apricots unless you've got a way to get them out of the beer!!!

They never settled out and when I bottled, each bottle got a generous amount of apricot "floaties".  I didn't worry too much because I figured they'd settle out in the bottles.  But, it seems that the little apricot pieces are great nucleation points for CO2.  Everyone immediately foamed over upon opening.  There was only 1/3 of the beer left in the bottle by the time the foaming was done. 

I don't think it was bacterial or anything because the taste is nice and I bottled a bunch of other beer that same day and they are perfect. 

If you want to make apricot volcanoes, go for it but next time I'm gonna "juice" them first and get out as much pulp as I can.

1522
Beer Recipes / Re: Wit Recipe
« on: August 28, 2011, 05:26:05 AM »
This is now bottled and carbed and I'm fairly happy with the results.  The Wit character is great but I used 1/2 oz of chamomile flowers in the brew and they are over-powering all of the other spices.  The orange/coriander flavour that you'd expect is sort of not apparent.  It's good but next time I'm gonna switch out the LHBS dried orange peel for some fresh grated and cut the chamomile to 1/4 oz.  If you really love chamomile tea, you'd love this beer.
Thanks for all the advice.

1523
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 06:52:40 AM »
Years ago my brother in law and I bought a bunch of SA triple bock. We ended up splitting a bottle each year at Christmas as penance for our sins of the past year. After 4 or 5 years we ran out but it still tasted just as bad.  I've been fearful of high gravity beer ever since I had that one. 

1524
All Things Food / Re: Tips on breaking down primal cuts
« on: August 14, 2011, 03:58:38 AM »
You should need a cleaver if you have a band saw. We butcher deer every year. I can do it but I don't think I can describe it. Of course, my way would be the correct Canadian way...

1525
All Things Food / Re: Horseradish
« on: August 14, 2011, 03:54:45 AM »
A farmer in my area grew it 50 years ago commercially and you can still go harvest it from the ditch. Very, very hard to get rid of. Roundup will do it at a high rate if sprayed in the fall but otherwise, you'll have it forever.

1526
Ingredients / Re: Apricots
« on: August 12, 2011, 07:46:17 PM »

Was it the apricots with the skin still on? I can get those in heavy syrup. That bitterness- is it similar to dried apricot bitterness?


I don't think there were skins on them. If anything, I'd say it was like bitterness from the pits although I know there weren't any pits in them.  I'm sure your fresh ones will be great. 

1527
Ingredients / Re: Apricots
« on: August 12, 2011, 07:03:06 AM »
Good luck Euge

Just a side note, I just did 1 gal of wheat beer and added a 14 oz can of pureed apricots to the secondary.  I was very surprised at how bitter the end result was.  The apricot flavour wasn't that apparent (overpowered by bitter) but the aroma was.  I'm hoping this new bitterness mellows in the bottle.  

I should add that we already drank the other 4 gals of the base wheat and it was awesome so the bitterness is definitely from the apricot addition.

1528
Kegging and Bottling / Re: Carbonating 1 gal in a 5 gal cornie
« on: August 11, 2011, 07:12:48 AM »
So Tom, would venting it help?  I really don't want any leftover sweetness and if having CO2 in there could reduce fermentation, what's the danger of venting it daily until it stops building pressure and then force carbing?

1529
Kegging and Bottling / Carbonating 1 gal in a 5 gal cornie
« on: August 10, 2011, 06:38:45 PM »
I made a wit for a friend and I put it into a free keg, added sugar to it and then used the CO2 to push the beer out and slowly fill the bottles.  But, I ran out of bottles.  I have about a gallon left in the bottom of the cornie and it has priming sugar added to it.  I'm gonna leave it warm for a few days to use up the priming sugar but will this be enough to carbonate the beer given all the headspace?  I'm assuming no but should I just stick the CO2 on at regular pressure or will the CO2 in there screw up the pressure somehow?
Thanks

1530
All Grain Brewing / Re: Tell me about Kolsch please
« on: August 10, 2011, 12:32:21 PM »
I put this in the keg today to settle out and age for a couple weeks.
The initial taste is great.  Very fruity with obvious pear and apple overtones.  I was surprised at how little bitterness there was from the hops.  I ended up using what I had which was only:
10lbs pilsner malt
3/4 oz Perle @ 60
1/4 oz Hallertau @ 60
1/2 oz Hallertau @ 30
Wyeast Kolsch yeast with 3 L starter.
This is pretty good and I can't wait to see what it is like when it is carbonated and clear.
It's in the freezer now cooling and it will get gelatin tomorrow.  Then, before I take it to celebrate a 5K run my wife is doing at the end of the month, it'll go into a new keg so hopefully it will be nice and clear after I take it to her run.  I'm also taking 5 gals of APA for me...

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