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Messages - nateo

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All Grain Brewing / Re: Single-Malt beers
« on: April 19, 2012, 01:10:37 AM »
I have never understood people using MO or other like hops for big hoppy beers, but to each his own.

I started using Golden Promise after drinking an IPA from Drydock made with Golden Promise. It won some award for something or other. I don't really see a reason other than cost not to use good pale malt if the recipe calls for pale malt.

I just bought a sack of Weyermann Floor Malted BoPils specifically for making German& American Light Lagers for the summer, starting with a Becks clone.  Can't wait!

The sack I ordered just arrived. I was really blown away by the aroma and flavor. I haven't brewed with it yet (just chewed on the grains), but it's the most friable, flavorful and aromatic base malt I've ever seen.

General Homebrew Discussion / Re: Wedding favors
« on: April 18, 2012, 10:54:50 PM »
We made a Hefe and something else for our wedding. A friend brought some homebrew too. A lot of people enjoyed it, even my wife's wiener uncle who only drinks BMC. People who didn't enjoy it were polite enough to keep their tasteless mouths shut.

General Homebrew Discussion / Re: Wedding favors
« on: April 18, 2012, 10:09:48 PM »
My point is this: I don't want bottles of something I spent time and money on perfecting to be discovered the next day half full.

Am I being too cynical?

You just need better friends.

Is there a rule of thumb for bottle weight vs max CO2? Or I guess the weight to volume ratio to total carbonation volume?

I have some Boulevard bottles that weigh 256g and had beer with published CO2 of 3.5 volumes. I have some Piraat bottles that weigh 283g, and had a lot of carbonation, but I don't know how much. My plain old longnecks weigh about 200g, and those I assume are only safe up to 3 volumes.

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 18, 2012, 03:16:19 PM »
I'm sure it's at least partly environmental too. Acetobacter can't get in the beer if it isn't in the air to begin with.

I think you're on to something. I never had any weird infections when I lived in CO. The air was a lot drier there. In MO mold is everywhere, and I recently had a beer infected with what is probably mold.

My wife said it's one of the best beers I've made. I don't know if that's a compliment or an insult. She did drink it really quickly, so I guess compliment? 

I filled a champagne bottle with half the infected beer and half a portion of grapefruit mead that turned out not-so-great. The results were surprisingly great beer. I carbed it to about 5 volumes. The mold (or whatever) has stopped doing whatever it was doing, and the gravity has been stable at 1.006 (I think, but I'll doublecheck when I bottle the rest).

So I dunno. There's a moral in there somewhere.

Ingredients / Re: Fixing a bitter scottish ale
« on: April 17, 2012, 10:27:56 PM »
Sugar is going to be pretty fermentable, even if you boil it down pretty far. Just extract would probably be better. Better still would be a mini-mash with like C-120 or something like that, and boil that to oblivion.

Hmm, that's an interesting idea. I make a lot of sugar syrups, mostly for Belgian type beers, and I never tried boiling down Special B wort into syrup. I'll have to try that.

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 17, 2012, 07:35:31 PM »
You, sir, receive today's Gold Star for Pragmatism!  Good on ya!

Thanks Denny! Also, that wasn't a rhetorical question for the OP. I'm seriously wondering what specifically they want to get out of secondary-ing their lager.

Yeast and Fermentation / Re: Starter for my Helles
« on: April 17, 2012, 05:24:01 PM »
This might be a dumb question, but can you overpitch lagers? It seems like most people have issues underpitching lagers, but I haven't heard of problems from overpitching.

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 17, 2012, 05:17:17 PM »
With any aspect of brewing, I've found it useful to stop and think about the why of what you're doing. Just because it's "common sense" doesn't mean it's actually necessary. What do you want to get out of a secondary, and can you get the same results without it?

Going Pro / Re: Location and Laws
« on: April 17, 2012, 05:13:23 PM »
Here is a different situation, but you might find it helpful:

In my state - My district health inspector (the one who does food manufacturing) is the one who would inspect my facility. So whatever he wanted, I'd need to do. My state agency just said to do whatever the local and Fed guy said. So expect to get a lot of run-around. The Feds were mostly concerned with taxes, and my ability to pay them. 

There's a good chance your local/city/county inspectors will have no idea what you're trying to do, but if they're good, they'll defer to someone higher up the chain who does.

Other Fermentables / Re: Wine kit questions
« on: April 16, 2012, 06:32:27 PM »
I'm having a hard time believing a pinot noir will be ready in 4 weeks. Primary ferment could be done within a week, sure, but I would think you'd want to age a lot longer than 2-3 weeks.

All Grain Brewing / Re: 10% Malted Wheat
« on: April 14, 2012, 07:21:50 PM »
If you're worried, you can condition your malt before milling. I do this anyway for all my mashes, but I'm kinda weird.

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