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Messages - jamminbrew

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General Homebrew Discussion / Storing rhizomes
« on: January 31, 2011, 05:38:45 PM »
How long can you store rhizomes in the refridgerator?  I want to grow my own hops, and I've read a lot of things about the process, but haven't seen anything on storage time. If I'm unable to plant this year, will they keep for one year?  I ask because I may be moving in March/April, and I might not make the planting dates for my climate.  Thanks!

Oatmeal Stout!

All Grain Brewing / Re: More about water
« on: January 31, 2011, 04:54:08 AM »
Send a sample to Ward Labs and request the W-6 Household Water Test for $16.50.
I just called my utility company to ask for a water report.  They put connected me to their water chemistry expert (I forget the official title) and she emailed me a detailed, recent rport on the wate quality not only for the city, but for my particular sub-station as well, and it was free.

Extract/Partial Mash Brewing / Re: Not sure what to make of this...
« on: January 31, 2011, 12:44:36 AM »
Ok, just checked on it.  After shaking it again, the sediment ring disappeared, and the color evened out.  But now after 2 hours, it has separated out into lighter/darker again.  It's not a gradual changs, but a distinct line.  I'm not worried, it is visibily fermenting, but I guess I don't understand why it separates.

Extract/Partial Mash Brewing / Re: Not sure what to make of this...
« on: January 30, 2011, 10:07:38 PM »
I did a full 60 minute boil with 2 1/2 gallons, and after chilling, I topped it off. I shook it vigorously for 2-3 minutes to aerate.  After pitching the yeast, I shook it briefly (but gently this time) again to distribute the yeast.  I will shake it again and check on it in a while.  Thanks, Tom for your time and advice!

Extract/Partial Mash Brewing / Re: Not sure what to make of this...
« on: January 30, 2011, 08:03:54 PM »
Well, it happens to fall in between two ridges, and I've also noticed that below the ring, the fermenting wort is considerably darker than above it. I have used this carboy for 4 other brews, (I have three glass carboys) without seeing this occur.  I'm sure it will be fine, as it is already bubbling merrily away. 

Extract/Partial Mash Brewing / Not sure what to make of this...
« on: January 30, 2011, 06:34:44 PM »
Yesterday I brewed an oatmeal stout using extract and seeping grains.  I used wyeast irish ale yeast.  I looked at my carboy this morning, and about 8 inches up from the bottom is a cream colored ring, about a 1/2 inch wide.  I'm not terribly worried about this, as I am assiduous about my sanitation and cleaning, but was curious as to what it is.  Anyone ever encounter this? Thanks!

General Homebrew Discussion / Re: Too hot for fermenter?
« on: January 30, 2011, 03:45:52 AM »
I would cool the wort in the brew pot with your chiller first, then transfer to the bucket.  But I did this twice before, and had no problems.

Extract/Partial Mash Brewing / Re: Carmelizing or scorching extract brews
« on: January 28, 2011, 08:08:10 PM »
Thanks Euge, I think that will help, I'll try that tomorrow when I brew my oatmeal stout.  I am a fan of Charlie Papazian, and have three of his books, along with John Palmer, Ray Daniels, and Stan Hieronymus.  RDWHAHB I will! 

Extract/Partial Mash Brewing / Carmelizing or scorching extract brews
« on: January 28, 2011, 06:56:55 PM »
Hello all, this is my first post.  I've learned a lot from reading these forums over the last couple of months.  I recently started my adventure in home brewing (or my addiction) and I have jumped into it with both feet.  I have found my passion.

Anyway, my question is this: I have an electric stove  (not a gas burner) and have been told the direct contact of the element to the brew pot can scorch my brew, leading to off flavors and carmelization.  I am trying to put together all the materials and equipment I need for all grain, including a turkey fryer, but I'm on a very limited budget right now, and have to stick with just extract.  Is there anything I can do to avoid harming the wort in the pot during boil?  I keep the temp down when it reaches the boil point, not on full blast.  I have made several very good beers (honey brown, wheat, weissen bock, and a holiday ale) but I have had to scrub the pot after brewing to remove the little amount of burnt residue each time.  Any tips or suggestions?  Thank you very much.

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