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Messages - CASK1

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Kegging and Bottling / Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« on: November 04, 2010, 04:40:27 PM »
Well for heavensakes..... what you really need to do is to use regular everyday common household white sugar.  Yes, sugar of the cane or beet variety.  Use 5/8 cup for 5 gallons and you're golden.  No need to buy extra DME, and no need for corn sugar, never ever again.  You've got a pound of sugar in your pantry at all times, right?  Right.

I use whatever I have available, often table sugar. Since sucrose (table sugar) is a disaccharide, the yeast must produce invertase enzyme to break it down before it can be metabolized. For this reason, I use dextrose in high alcohol beers when the yeast are already stressed. FWIW, DME for priming allows a beer to be considered up to Reinheitsgebot standards.

All Grain Brewing / Re: Mash temps for a Flanders Red style???
« on: September 14, 2010, 04:39:30 PM »
As far as how long to wait... Once the bugs are in, leave it until the gravity doesn't change over several weeks and the beer has your desired sourness. Once you rack it, consider it done. I rarely take a Flanders of the bugs before 9 months. When you decide it's time, be ready to put your next sour beer onto the bugs!

All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 14, 2010, 04:32:40 PM »
3711 is a vigorous attenuator. With a 147 mash temp, I'm surprised it didn't finish lower...

General Homebrew Discussion / Re: All Brettanomyces Ferment
« on: July 05, 2010, 02:20:40 AM »
Today I opened my first bottle of an all-Brett Saison made with the Wyeast 5151 (carbed for two weeks). I did make a starter. I pitched to 1.5 liters of ~1.040 made with 80% DME and 20% dextrose. It dropped clear after 5 days, and I decanted and repeated the 1.5 liter starter. I vigorously aerated both starters, and the starter had a clean, fruity, pineapple heavy aroma, with little Brett funk. I did a limited aeration of the 5 gallon Saison (splashed while siphoning from kettle to fermenter, nothing else), and the finished beer has less fruit and more funk, but is nicely balanced. It's vaguely reminiscent of a young Orval. It took three days to see any noticeable fermentation activity, and you will (probably) have less visual evidence of fermentation. The brew dropped its krausen after a couple of days, but there was still plenty of bubbling through the blow-off tube. Total fermentation took 4 weeks, and finished at 1.003 (1.058 O.G.). It did drop pretty clear, and formed a nice cake, although it took longer than a typical ale yeast. I'd say the Bretts are very unpredictable, no two beers will ever be alike, and no matter what you do (starter or no starter, aerate or no aerate) you'll get an interesting brew in the end. Good luck and have fun!

Another option and a good first sour beer is to consider a Berliner Weiss. Since they (generally) just use Lacto for souring, they're done in weeks instead of a year or more. Also a great refreshing beer for summer.

You really shouldn't collect runnings once the gravity is below 1.010. Doing so greatly increases the extraction of tannins from the grain husks, potentially leading to astingency in the finished beer. If I'm too lazy to take a reading, I always stop collecting wort as soon as the first particles show up in the runoff.

Kegging and Bottling / Re: Any advice on priming with Maple Syrup?
« on: March 11, 2010, 06:00:48 PM »
It's not liquid sucrose.  It's mostly water in fact so 3/4 cup maple syrup is not just like 3/4 cup table sugar.  The truth is that to get enough maple flavor to even taste will take a tremendous amount of syrup.  Thai may work for adding to secondary, but not for priming. Priming sugars should only be used to carbonate beer, not add flavors. If you want maple flavor use extract.

I recently brewed a smoked maple barleywine. I used maple syrup at the end of the boil, but was not happy with the level of maple flavor at the end of fermentation. Primed 5 gallons with 1 1/4 cups maple syrup. Carbonated nicely and added noticeably to the maple flavor.

Kegging and Bottling / Re: Keg, bottle or both?
« on: March 11, 2010, 05:51:43 PM »
I nearly always keg, but I am making more exceptions. On an infrequent high gravity, I will bottle the whole batch. I will bottle from the tap for comps or to take to a party.  Lately I have discovered that I prefer the head quality on Belgian styles when they are bottle conditioned. The head seems thicker, moussier, and more persistent. So on Dubbels, Tripels, etc, I have been bottling 2-3 gallons and kegging the rest.

Commercial Beer Reviews / Re: Ommegang
« on: February 05, 2010, 03:33:53 AM »
I'm a big fan of all their beers EXCEPT the Witte. Compared to other Wits I've had, it is watery and lifeless. To end on a high note, Hennepin and Rare Vos are two of my favorites.

General Homebrew Discussion / Re: How about least favorite style of beer?
« on: January 21, 2010, 01:32:04 AM »
Depends on the situation. I love a good Belgian Dark Strong Ale, but would definitely not want to drink one after mowing the lawn on a hot Florida summer day. I would put 1a, 1b, 1c at the bottom of my list like many of you, but on that same hot summer day, a fresh, ice cold one can be rather refreshing (at least the 1c  8)).

Questions about the forum? / Animated avatars
« on: January 17, 2010, 11:06:57 PM »
I have high-speed cable internet access, but the few members who post with animated avatars cause a dramatic slowdown in navigating the forum. Anyone else experiencing this? Can anything be done?

"Session" Saison with homemade candi sugar...

Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: January 01, 2010, 05:45:28 PM »
A group of us in Jacksonville have initiated a Lambic Barrel project. This past weekend we met and sampled 16 commercial sour/funky beers, and are now culturing the "dregs" to pitch into our first 50 gallon batch. There was a wide range, from cleanly sour and fruity, to intense funky barnyard Brett. Here are tasting notes from this awesome event. They are listed in order of tasting. Each has a "score" out of 10, followed by my ranking (there are ties in ranking the 16 beers). I'm definitely a fan of Cantillon. This was a great way to get a wide sampling, since some of the beers are quite expensive. With 10 participants, we got 1-2 oz. pours of all 16, at $20 per head.



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