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Messages - gmac

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1591
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?

1592
All Grain Brewing / Re: Unbalanced pale ale
« on: July 12, 2011, 08:57:44 PM »
Well, it's better with the dry hops though not great.  I'm mixing it 50/50 with california common that I have on tap and using it up that way. 

1593
Yeast and Fermentation / Plastic starter vessel...
« on: July 12, 2011, 08:55:48 PM »
I made some starter today and put 2L in two different plastic jugs.  The jugs used to hold distilled water.  So, now I'm wondering if I can just boil 2L of starter and cool it and put it back into a the same jug (after sanitizing it).  Is there a problem with plastic and alcohol?  I'm not going to drink it so would it matter for a starter?  I'm going to start a kolsch tomorrow, please let me know if I need to use a glass vessel or if this is OK?
Thanks

1594
General Homebrew Discussion / Re: 15 more minutes.....
« on: July 12, 2011, 03:08:25 PM »
Nice.  I think you're required to wear medieval clothing while you haul that around.

Bring out yer beer.....ding.   Bring out yer beer....ding.


1595
Yeast and Fermentation / Re: Making starter from grain.
« on: July 12, 2011, 12:47:26 PM »
Instead of that, consider making 5 gallons of something with an OG around 1.035.  You'll be fine with one packet/vial/smack pack of yeast, generate plenty of yeast for your next batch, and have something low alcohol you can drink.

Just a thought.
That would be a great idea except that I've been asked to make a wit and I finally got the yeast.  I'd have to make Wit Lite and then make regular Wit.  Or would you call the first one "half wit"?

1596
Beer Recipes / Re: Wit Recipe
« on: July 12, 2011, 12:04:21 PM »
Finally, yeast is here.  I assume you need a decent starter with this?  I'm going to make a starter regardless because I don't know how long this yeast sat in the post office (things are still very slow thanks to a recent strike).  It was pretty warm when it got here so I think I'll do a 1.5L starter just to make sure it's alive and healthy before I start fermenting.  

I may have missed it but what is the recommended fermentation temps for this style.  My air conditioner crapped out too today (not going to buy any lottery tickets this week) so it could get a bit warm in the basement (70-75F).  It's usually 65-68 down there all year when the AC is running.

Sorry, forgot to mention the yeast in question is WLP400 Belgian Wit Ale Yeast.

1597
Yeast and Fermentation / Re: Making starter from grain.
« on: July 12, 2011, 11:11:47 AM »
Thanks all.  I've collected excess wort for starters in the past too but I don't have any in the freezer right now.  After reading your comments, I'm gonna mash up a couple pounds and then I can water it down to the right gravity (I'll need to make a couple starters soon so this way I'll be ready).  I broke my gallon jug that I was using for starters so now I'm doing 2 in 1.5L mason jars instead of a 3 L starter.  Not perfect but it seems to be working. 

My strainer is pretty fine mesh but if I can find a muslin bag, I'll use that too.  I know I don't have any hops bags but I may get lucky with that one. 

1598
Yeast and Fermentation / Making starter from grain.
« on: July 12, 2011, 08:17:26 AM »
I don't have any DME on hand and I need to make a starter.  If I crush and mash 1.5 lbs of 2-row in a gallon of water for an hour at 150-155F and then strain out the "wort", is there any reason that won't make a reasonable starter?  I think 1 lb in 1 gal would give me a wort of 1.036 if I got 100% of the sugar.  Since I won't get 100%, I thought I'd just go a lb and a half.  I was just going to bring the water to temp, add the grain and adjust to hit my temp and then put it in the oven.

Any reason it has to be super clear?  I won't be vorlaufing, just pouring it into another pot through a strainer and then boiling for a few minutes to sterilize.  But, assuming I do a starter and then cold crash it and discard the liquid, what does it matter?

1599
Beer Recipes / Re: Adding dry hops timing advice needed
« on: July 10, 2011, 10:19:07 AM »
I'm not saying I can't but since the beer has an inch of krausen on the top, what's the point?  If it's that obvious that it's still fermenting, I know it's not done.  Does the gravity impact my decision to dry hop with krausen still present?  Apparently not if the answer is not to dry hop into foam.  When the krausen falls, I'm pretty sure I can rinse a hydrometer in star-san and float it in the bucket.
Thanks for the reply

1600
Equipment and Software / Re: Freezer condensation
« on: July 10, 2011, 10:09:44 AM »
Of course.  Can't find it in Canada. Did a google search and searched at Home Depot's and Wal-Mart's websites and neither listed it.  Tried the DampRid website store locator.  Nothing within 100 miles of my postal code (nothing came up at all to be honest).  Guess that's something I'll have to try to find next time I'm in the US.  I did see that they will ship but most of the time, when I get something shipped from the US, it costs me 5X in brokerage and shipping fees so it's never worth it.
Thanks for the suggestion though.

1601
Beer Recipes / Adding dry hops timing advice needed
« on: July 10, 2011, 09:59:42 AM »
I've never dry hopped a beer in the primary but I don't really use secondaries any longer so I was wondering when the right time is to do that.  I have an IPA that I brewed last Monday and I thought of dry hopping it today but when I opened the bucket, I was surprised to see how much krausen was still present on the top.  Would you wait for that to fall or add dry hops now?  I don't have a gravity reading as I am loath to take them during fermentation for fear of contamination.
Thanks

1602
Equipment and Software / Freezer condensation
« on: July 10, 2011, 09:57:12 AM »
How do you control the condensation in your keg freezers?  Mine is getting a bit damp inside. 
Thanks

1603
All Things Food / Re: Fish Taco's
« on: July 08, 2011, 02:58:05 PM »
Well, here's how the fish taco experiment played out.  Of the 6 of us, I ate mine and my oldest son at his.  Two of the boys wanted them without the fish, one wanted it without the lettuce and my wife didn't want the wrap so I don't think we can really even count hers as a taco. 
I think I will leave fish taco's until I find myself in the US sometime and see what the authentic version is like. 
Thanks for the help.

1604
All Things Food / Re: Fish Taco's
« on: July 08, 2011, 12:10:00 PM »
Google is my go-to resource for any food related activities. It's better than any available cookbook.
The reason I went with you guys over Google, and I do use Google a lot for food stuff, is that I know you'll give me good advice based on what you like.  With google there's are a recipe but there isnt' always as much feedback on result.  Basically, I trust the AHA a lot more for good advice than I do Google.

Thanks for your thoughts.  No latin stores near here but I've got the corn tortillas, the lime, cilantro and fish.  I'll grill it on the bbq and take it from there.  Sorry all, gonna have to be lettuce instead of cabbage this first time because I'm not running to town for a cabbage.  May not be perfect but the kids won't starve.

1605
All Things Food / Fish Taco's
« on: July 08, 2011, 10:21:01 AM »
I've got some cod filets that I don't really know what to do with (actually I do but the Mrs. and I are trying to eat healthier so battering and deep frying isn't an option this time).  I was thinking perhaps of trying to make fish tacos.  Is it as simple as it sounds?  Just fry the fish in a frying pan and then add them to the taco shells with lettuce, tomato, salsa etc?  Just figured someone one here would probably know the best way to do it.  Of course, I'll need a beer recommendation to go with that...

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