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Messages - nateo

Pages: 1 ... 113 114 [115] 116 117 ... 148
1711
Ingredients / Re: soaking oak chips in red wine
« on: March 23, 2012, 08:42:04 AM »
The optimal concentration of alcohol to kill most microbes is 70% (140 proof), but it is effective at a wide range of concentrations.

Do you have some reference for % bacteria killed vs alcohol % vs time? I'm still skeptical that 80 proof is actually adequate.

1712
All Grain Brewing / Re: metric nerdery please: calculation question
« on: March 22, 2012, 12:46:12 PM »
I'm pretty sure most of the probrewer world uses Plato, and wine guys use Brix.

The imperial system makes so little sense to me, I do all my measurements in metric. I couldn't tell you how many ounces are in 3 pints if my life depended on it.

1713
Equipment and Software / Re: Anyone else using Yeastcalc?
« on: March 22, 2012, 06:58:07 AM »
I would take slight issue with the use of the word doublings 35 b doubled twice is quite a bit more than 100b

In White and Zainasheff's Yeast they make the same mistake, using "doubling" when they meant "multiplication factor." They do that in a few places throughout the book, so I wonder if that's just some yeast guy convention that makes no sense. 

1714
In case anyone else wants to try using calcium hydroxide, I'd say use with caution. I ended up using a bit too much and the mead ended up seriously insipid/flat from low acidity. It had a pretty strong "mineral" fault. My wife said it tasted like a pepto bismol chew tab.

FWIW I ended up adding about 0.75g/L over the course of fermentation to keep the pH in the proper range. This is equivalent to adding about 400ppm of Ca.

1715
Equipment and Software / Anyone else using Yeastcalc?
« on: March 21, 2012, 06:03:14 PM »
This: http://www.yeastcalc.com/index.html

After futzing with Sean Terrill's MrMalty instructions for stepped starters for a few batches, getting annoyed and calculating them out by hand, someone pointed me to a calculator that figures the steps out for me!

This is probably old news for you guys, but in case it isn't, check it out.

1716
Ingredients / How much and when - Nelson for a Brut?
« on: March 21, 2012, 02:33:27 PM »
I'm making a Belgian Brut-style beer right now, and want to dry hop with Nelson Sauvin. It's oaking right now. Should I wait until it gets closer to bottling time to dry hop it, or should I dry hop it now? How much should I use? I haven't dry-hopped any Belgian beers before, and don't want to overdo it. I'm planning on bottling it around the end of April.

EDIT: I'm thinking 2oz, one week from bottling. Does that sound reasonable?

1717
Ingredients / Re: soaking oak chips in red wine
« on: March 21, 2012, 08:40:57 AM »
You need a really high proof alcohol to "sanitize" with. IIRC it's like 180 proof. Regular spirits will retard growth of bacteria, but won't kill all bacteria it contacts. That said, in a Flanders Red you've probably already infected that beer with whatever sorts of bugs you might get from the oak, so in this case I wouldn't worry about it.

In general, I'd say add the most flavorful spirit you can find to beer. I've used good whiskey and cheap whiskey, and can definitely tell a difference in the finished product. So use a wine that has a good flavor profile. If you wouldn't drink it straight, don't add it to your beer. 

1718
Going Pro / Re: Another view about commercial Nano brewing.
« on: March 21, 2012, 08:31:26 AM »
They're doing some pretty interesting things with saisons and funky beers. I believe he's an alt prop with Funkwerks

As an aside, Funkwerks made the most disappointing beer I've ever tried. It was ok, but uninspired. A pretty run-of-the-mill Saison. I tried their New Zealand-hopped version too, which was better, but also unremarkable. I expected so much more from a brewery called "Funkwerks."

1719
Going Pro / Re: Another view about commercial Nano brewing.
« on: March 20, 2012, 02:49:12 PM »
I don't know how successful he is money wise, but he makes a mean saison. I picked up a bottle when I was in Colorado, and it was tasty.

He's started since I moved from Denver. If I were still there, I'd probably get a Reserve membership. I'm heading out in May for a friend's wedding, so I'll pick up some of his bottles.

1720
I'm mostly German too, but I've been very indifferent about a lot of issues lately.

It's hard for tone to come across on the internet. I was (mostly) joking.

1721
Yeast and Fermentation / Re: A simple, Kosher alternative to gelatin
« on: March 20, 2012, 11:52:32 AM »
No problem with bottling cold. You can let it warm up if that's easier. Just remember to calculate residual CO2 based on the highest temp the beer was ever at. I made that mistake on my Koelsch, and it ended up way flatter than I wanted.

1722
Going Pro / Re: Looking into starting a meadery
« on: March 20, 2012, 11:46:58 AM »
Nothing new to report, except more run-around, more people saying "oh, I don't do that, you want this guy." But I think I've found the person I need to talk to. I'll try calling them tomorrow.

I didn't plan on it being this difficult to determine who is actually in charge of regulating wineries.

1723
Yeast and Fermentation / Re: A simple, Kosher alternative to gelatin
« on: March 20, 2012, 11:34:14 AM »
Cold crashing and proper hot-side technique will make a crystal clear beer without finings.

I personally don't have any particular problem with plastic finings. In the grand scheme of things, plastic finings are probably one of the least dangerous things on the planet.

1724
I think everyone here is taking this too seriously.

I don't believe you can take beer too seriously. I'm mostly of German ancestry, though.

1725
I'm more perplexed by her brewery linking to her blog. It's one thing to denigrate homebrewers and homebrewing, it's another to link it back to your brewery. I'm all for private citizens saying whatever dumb crap pops into their head, but this seems like bad business.

I told my wife about the esters-from-hops thing, and she said "What?! I don't know anything about brewing, and even I know esters are from yeast."

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