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Messages - gmac

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1576
Beer Recipes / Re: Wit Recipe
« on: July 21, 2011, 08:40:35 AM »
When would you measure the pH using Mdixon's schedule?  I used 5L of tap water to boil the grain and 15 L of distilled water and the pH is 6.4 after the 10 min rest at 104.  I'm going to adjust them at the saccarification rest (153) but do I need to worry prior to that?

1577
The Pub / Re: What's the Weather Like Where You Are?
« on: July 21, 2011, 06:10:04 AM »
I've eaten tonnes of field corn but like Hop says, it gets starchy.  That's the difference.  In France, you may find that the field corn is even starchier because a lot of the corn in that area is "Flint" type corn as opposed to dent corn.  Just pick it when it's really young and milky and eat it right away because the sugars degrade very rapidly.  With enough butter and salt, it'll be fine.  I assume of course that you've asked permission to pick some...

1578
Beer Recipes / Jaggery in a saison
« on: July 20, 2011, 10:44:27 AM »
I was in an Indian grocer the other day and they had 1 kg blocks of jaggery there so I got one (hey, I've spent $2 on worse things...)

Now I'm wondering what to do with it.  I'm looking at a saison next week and I was wondering how 2 lbs of jaggery would work in it?  I know they are supposed to be dry so would subbing out some grain and adding this be a mistake?  The other option could be Jaggery Cream Ale using WLP001, 2-row and jaggery only.  

Or, is there something else I should be doing with it?
Thanks

1579
Beer Recipes / Re: Wit Recipe
« on: July 19, 2011, 05:44:16 PM »
How sour should this yeast be?  What I mean is that I have made a starter and during the "occasional shaking" process, some ran out and I tasted it and it is pretty sour.  I do have a lot of fruit flies this time of year but it's been tightly closed with tin foil.  Not saying it's gone bad but is the sourness normal?  It's a lot more sour than I would expect having drank commercial wits.

Also, I did find Indian coriander (at least it says it was grown in India).  Gonna try to brew this on Thursday unless you say the yeast is contaminated (no evidence of anything floating).  Not sure where that was suggested but I remember reading it somewhere.

1580
All Grain Brewing / Re: Tell me about Kolsch please
« on: July 19, 2011, 05:39:20 PM »
I have nothing to really add except to express my frustration that after finally getting my yeast, my AC is shot and my basement is heating up.  It's now too warm for me to feel comfortable brewing.  Tomorrow I go buy a big tub to make a swamp cooler but I'm going to start a saison yeast just so I have something to brew at the end of the week. >:(

1581
All Grain Brewing / Re: Unbalanced pale ale
« on: July 19, 2011, 05:35:33 PM »
Well, they haven't sunk yet and my air conditioner is still broken. 

1582
General Homebrew Discussion / Re: A really stupid question...
« on: July 17, 2011, 02:38:57 PM »
Are you going to boil in the basement or ferment?  I boil outside and then move the beer to the basement to ferment but in the winter I've been guilty of boiling in the basement.  Make sure that you have lots of ventilation and don't store the propane tanks in the basement.  Best bet is outside. 
Beyond that, if you over carbonate, bottles can blow but that can easily be avoided by asking for advice on here and doing a bit of reading. 
Soon, you'll be the local beer baron. 



1583
Zymurgy / Re: When's the next edition?
« on: July 15, 2011, 06:09:57 AM »
I've contacted info@....  Still waiting patiently but nothing has shown up yet.  Thanks for your help.
Graham

1584
The Pub / Re: Showering with Gordon
« on: July 14, 2011, 02:42:02 PM »
You could title that thread "Sleeping with Charlie"...

1585
The Pub / Showering with Gordon
« on: July 14, 2011, 02:17:00 PM »
I have this bad habit of reading on the john and then setting my book on the edge of the tub and forgetting about it.  Apparently it fell in and when my son turned on the water to have his shower, it had slid into the tub.  Now, my Brewing Better Beer (the same one I lost and then found) is now a lot thicker and the pages are quite a bit curlier than they used to be. 


1586
Beer Recipes / Re: American Amber Ale feedback
« on: July 14, 2011, 12:50:31 PM »
I wouldn't go beyond 2 if I wanted it to be an amber.  I've done 100 grams (about 3 oz) and I'd say it was bordering on brown.  SRM was probably something around 18-20 but that is basing it on comparisons to the little colour tabs in the front of Palmer's "How to Brew" so not that exact.  Even 1 oz would be enough to give you a distinct colour. 

1587
Beer Recipes / Re: American Amber Ale feedback
« on: July 14, 2011, 09:54:38 AM »
I'm sure that beer would be tasty, as is. But it's really more of an APA on the darker side of the SRM range. I would add some chocolate malt, maybe some dark Munich too. You want some darker, maltier flavors in there.  At least, that's how I like my AAAs.

Search for Jamil's Evil Twin recipe; it's pretty much a perfect example of an AAA.  I've got it on tap right now.  8)

I was toying with adding a little chocolate last night but wasn't sure if it would muck up the flavor profile. Maybe i will do a 10 gallon batch and steep the chocolate on the side and do one with and one without just to see which is better. It will give me a great excuse to brew 10 gallons  ;D ;D ;D

I think that's a great idea. Then you can better tailor future recipes to your own tastes.

I use about 2 oz of chocolate malt in my American Amber and I think it really adds a touch of complexity to the flavour and certainly it adds a nice colour.  I wouldn't make mine without it.  But, if you only want the colour, just add it at the end when you start to lauter.  You'll get a nice colour addition without the flavour but like I said, I really like the flavour.  Mine is simpler, just 2-row, C-45 and chocolate.  I've also subbed out half the chocolate and added C120 in its place and it was nice, more raisin/prune characteristics which I liked but may not be "to style". 

1588
All Grain Brewing / Re: Unbalanced pale ale
« on: July 13, 2011, 08:18:38 PM »
Compressor is shot.  Changed out capacitors etc with no success, windings are good so it's probably the piston in the compressor.  Looking at about $1000 for a new compressor so now the debate is to replace the compressor on an out of warranty AC or replace for 2.5X the cost. 

1589
All Grain Brewing / Re: Unbalanced pale ale
« on: July 13, 2011, 03:02:58 PM »
Can you do a saison in 160 heat or is that too much?

My AC crapped out yesterday, 82 degrees in my house which is almost unbearable for a fat Canadian boy like me.

1590
Yeast and Fermentation / Wit Starter
« on: July 13, 2011, 10:15:50 AM »
I just had a thought.  Normally I'd let a starter run for a few days and then cold crash it and pitch the healthy yeast at the bottom.  But for a wit, is this the right plan?  I'm wondering if the yeast will settle properly.  If I was to pour off the liquor on top, am I really getting rid of the less floculent yeast that I should be keeping?

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