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Messages - corkybstewart

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All Things Food / Re: Coffee roasting
« on: November 17, 2010, 09:59:08 PM »
tschmidlin, you built a coffee maker for starbucks? Surely there's some more to tell there? :-)
  Oh, and of course everyone in R&D was conscripted onto various tasting panels (coffee, ice cream, frappucino, sandwiches, etc), which was how I ended up on the Redhook Double Black Stout reformulation panel.

It was fun . . . until it wasn't.  :-\ 

Well, I guess there was a little more to tell. :)
I love the ice cream but I won't drink their over-roasted overpriced coffee.

All Grain Brewing / Re: Smoked beer help please?
« on: November 17, 2010, 05:29:26 PM »
I recently use 1 lb. of the Briess cherrywood smoked malt in a 1.058 OG Gotlandsdricke.  No off flavors that I could detect.  Smoke flavor was quite subtle; you could taste it on one sip, but not the next.  Well balanced with the small amounts of juniper berries & crystal rye I used.  Turned out to be one of the best beers I've brewed.
I had a beer last night made with 1 lb of the cherrywood smoked malt, and found it to be overly phenolic and bandaidy.  It got a bit better as you drank it, but it wasn't the smooth smoke I get from the beechwood smoked beers, or even the alder wood ones.

I am not sure about the phenols in the malt, but smoked beers go phenolic after a long period of time, >6 months. 
That's interesting to hear, because it has not been my experience.  I regularly age beers for >>6 months, and the 100% smoked dopplebock I made that got BOS was over a year old before it was even kegged.  And I age Alaskan Smoked Porter and it's delicious, not off in a phenolic way at all.  bouef
I was thinking the same thing.  My rauchbier lagered for over 6 months in the kegs and there was no hint of phenols.

Equipment and Software / Re: Refractometers
« on: November 17, 2010, 03:51:14 PM »
I just stick my brewing spoon into the boiling wort and let it drip onto the refractometer.  Why buy more stuff?

The Pub / Re: Monks in New Mexico Build Brewery
« on: November 17, 2010, 03:04:50 PM »
Here's another article about the New Mexico native hops
Excellent article, thanks for posting that.  Now I have to find me some native hops.  My experience is that Cascade grows best down here, Nuggets do OK and pretty much everything else I've tried has failed.

All Grain Brewing / Re: Smoked beer help please?
« on: November 17, 2010, 05:12:13 AM »
I'm a very seasoned veteran of rauchbier brewing.  I've brewed it once and I used 25% Weyermann malt and 25% home-smoked malt with apple wood.  Teh rest of the grain bill was Pils with maybe 5% carapils.  Your hops look good, I think I used only a bittering addition of Hallertau.  I brewed mine as a lager back in January and tapped the first keg in July.
Home smoking is easy if you have the equipment and patience.  It took me 2 hours to poke about 1000 holes in an aluminum roasting pan, and then I had to maintain a very smoky fire with almost no heat.
But the results were far better than I expected.  At our Oktoberfest it was the first keg finished, and we have very few friends that are not BMC drinkers but they loved the "burnt beer",.It was something none of them had ever experienced, not even my beer geek friends since the only smoked beer available here is Stone Smoked Porter

I've gotten the impression from this thread that a lot of us have tried or been "forced" to brew more than usual, and not many of us enjoyed it.  It makes me wonder if I would enjoy professionally brewing as much as I like to daydream about.

Ingredients / Re: Gambrinus Pils or Cargill IdaPils?
« on: November 17, 2010, 04:40:16 AM »
Back in the good old days(2 years ago) I was able to buy all my malt from a brewpub nearby and I was paying about $20 for a bag of IdaPils.  It was great for all my Belgian beers, and the few lagers I brewed.  Now the new brewer can't be bothered with homebrewers, we're just an irritant to him.

General Homebrew Discussion / Re: And the "Learning" continues....
« on: November 16, 2010, 11:19:10 PM »
I have left the MASH vessel valve open so many times that I am now OCD about it.

I've never done that, but I have left the kettle valve open way too often. >:(

General Homebrew Discussion / Re: New to brewing, have a question
« on: November 15, 2010, 04:18:10 AM »
You made beer, it'll be good.  Your next batch will be much better, and then you'll be hooked.  But do cool it down as soon as you can, that'll really help it turn out great.

General Homebrew Discussion / Re: New to brewing, have a question
« on: November 15, 2010, 12:44:37 AM »
That's a lot higher than you should itch yeast.  The problem with these yeast packs is that ideal temperature for yeast growth and reproduction is higher than the ideal temp for making beer.  High temps cause the yeast to make unwanted chemicals like esters and fusels.  These chemicals don't bother the yeast but they give off flavors to beer.  Now I go to great lengths to get my wort to under 60F before I pitch the yeast, but honestly when I started brewing room temp(72F) was normal.  I made beer, but the single thing I've done over the past 18 years is to get control of my pitching and fermentation temperatures.  I wish I had known about it when I started.

General Homebrew Discussion / Re: And the "Learning" continues....
« on: November 14, 2010, 11:38:08 PM »
Do you drink while you brew?  l learned many years ago to save the drinking for the post brewing celebration known as cleanup.   There are too many details to miss and to many dangers to be half drunk when brewing.  That's another reason I don't like people brewing with me, they think it's a great time to slam one beer after another.

General Homebrew Discussion / Re: New to brewing, have a question
« on: November 14, 2010, 11:35:07 PM »
If you don't get it good and hot it's a real pain to get it out of the cans.  It can't get more than 212F and isn't really in direct contact with a heat source.  The scorching you hear about is when you pour the extract into the kettle and then let it sit on the bottom without stirring it.  Once it's well mixed I don't think it can scorch.

All Grain Brewing / Re: Brewed today (pic)
« on: November 14, 2010, 04:29:20 PM »
Madrudgada Obscura from Jolly Pumpkin is an excellent Brett stout, it may have other bugs in it also. 
I knew I had one from Jolly Pumpkin.  It had some acetic notes as well as the bret.  I didn't care much for it.  bouef
I bought 6 of them, 4 were excellent, one was not good at all, one still sits in the fridge.  You may have had a bad one.

All Grain Brewing / Re: Brewed today (pic)
« on: November 14, 2010, 02:47:55 PM »
Madrudgada Obscura from Jolly Pumpkin is an excellent Brett stout, it may have other bugs in it also. 

with my old single propane burner setup it took 8 hours to brew 5 gallons, but with my 3 tiered converted keg system I routinely do 10 gallons in 6 hours.

Wow!! 8 hours?!  I think with cleaning included, and an all grain recipe the longest I've done is 5 hours. 
It was a really inefficient set up. Close to an hour to heat the strike water with my crappy burner and mill the grains.   I mashed in my kettle, then transferred the mash to a ZapPap for lautering. Then I had to clean the kettle before I could start sparging.   Fly sparging with a saucepan took at least an hour, usually more.  Then getting a boil took almost an hour.  My  how time flew while I has having such a good time.

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