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Messages - Pinski

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991
Equipment and Software / Re: What pH meter do you use?
« on: June 28, 2012, 02:57:56 PM »
I use the Hanna Instruments HI 98108 with ATC, $70 at LHBS.

992
Ingredients / Re: Vanilla Beans
« on: June 28, 2012, 08:36:09 AM »
Thanks for the link Denny, I'll definitely give their products a try.  I'm of the type that has a very high preference/tolerance for vanilla. 

993
Pimp My System / Re: My home bar build
« on: June 28, 2012, 08:04:52 AM »
Inspiring! Well done.

994
Yep, just cleaning up after NHC and kegging the second half of the Express IPA I brought to the conference.  Probably some planning to round out the German line-up for Oktoberfest.

995
The Pub / Re: song title game
« on: June 27, 2012, 05:28:47 PM »
Do It Again
-Steely Dan

996
That's great! You guys really had a first rate set-up. What a blast club night was!

997
The Pub / Re: song title game
« on: June 27, 2012, 02:25:52 PM »
Say Hello to Heaven
-Soundgarden

998
Ingredients / Re: Vanilla Beans
« on: June 27, 2012, 10:05:57 AM »
I wouldn't do it as you suggest.  I think that active fermentation would dissipate most of the vanilla character you're hoping to capture and the beans would be mired down in the trub and yeast.

I had a very tasty version of the BVIP at NHC that i made using a tincture for the vanillla. Take two beans (per 5 gallons), split, scrape, quarter and place in 60 ml of vodka. Cover with cellophane and a rubber band and let set in a dark cupboard at room temp for a week.  Rack your beer to a secondary on top of the vanilla tincture vodka, beans, gunk and all. Ferment another week or two depending on how strong you like the flavors.  Good luck and enjoy, you won't regret trying this brew.

IMO, too much effort for no gain.  Just put 'em in the fermenter.  Primary (after fermentation) or secondary (my preference).

Not to be argumentative, but it's really not that much effort to put the beans in a shot glass and pour a little vodka on them on brew day and set aside. I would say it may provide better vanilla extraction and also provide some degree of protection from infection from the beans.  That's some gain IMHO.

999
Ingredients / Re: Vanilla Beans
« on: June 27, 2012, 09:54:48 AM »
I wouldn't do it as you suggest.  I think that active fermentation would dissipate most of the vanilla character you're hoping to capture and the beans would be mired down in the trub and yeast.

I had a very tasty version of the BVIP at NHC that i made using a tincture for the vanillla. Take two beans (per 5 gallons), split, scrape, quarter and place in 60 ml of vodka. Cover with cellophane and a rubber band and let set in a dark cupboard at room temp for a week.  Rack your beer to a secondary on top of the vanilla tincture vodka, beans, gunk and all. Ferment another week or two depending on how strong you like the flavors.  Good luck and enjoy, you won't regret trying this brew.

1000
The Pub / Re: song title game
« on: June 26, 2012, 09:33:09 PM »
In Town
-Whiskytown

1001
The Pub / Re: song title game
« on: June 26, 2012, 07:11:19 AM »
Bar Room Girls
-Gillian Welch

1002
The Pub / Re: song title game
« on: June 25, 2012, 02:59:38 PM »
Bad, Bad, Leroy Brown
-Jim Croce

1003
Yeast and Fermentation / Re: Lost O2 Sintered Stone in Bucket
« on: June 25, 2012, 02:57:57 PM »
You made the right call for sure.  Just don't forget about it and flush the stone with the trub and yeast cake.

1004
Ingredients / Re: Which is better for drying hops...
« on: June 25, 2012, 02:54:09 PM »
Brown paper sacks work OK if you're pinched for space. You have to turn them every so often but eventually, you'll get there.

1005
The Pub / Re: song title game
« on: June 25, 2012, 12:33:22 PM »
Roll 'em Easy
-Little Feat

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