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Messages - alikocho

Pages: 1 ... 36 37 [38]
556
Yeast and Fermentation / Re: Should we be eating our yeast cake?
« on: May 15, 2010, 01:05:59 PM »
I love Marmite (I'm British, so this may be why), but it's a very different thing from spent yeast. Something has to happen to it, and I believe that requires a process that is nigh on impossible to do at home.

Much of the Marmite in the UK is allegedly made with yeast that comes from Whitbread.


557
Equipment and Software / UV lamp for sterilizing
« on: May 11, 2010, 09:08:10 AM »
I just brewed with a Russian friend in Moscow, and he posed the question as to whether UV lamps would be useable to sterilize equipment. He works for a company that produces sterilizing equipment for the medical profession, and they sell such lamps for this purpose.

Anyone have any experience with these? Do they work? And are they simply prohibitively expensive for a homebrewer?

558
Other Fermentables / Re: Clarifying mead
« on: April 21, 2010, 05:35:17 AM »
Bentonite and then filtering is what I find to be the easiest and best. Or, as others have said, you could just wait for it to clear on its own.

559
Other Fermentables / Re: Cider ressurection?
« on: April 21, 2010, 05:34:15 AM »
The other way to go would be to add another fruit an make a melomel. Ken Schram provides detailed info on amounts to add in secondary for different fruits and characteristics in the Complete Meadmaker.

560
Zymurgy / Re: Zymurgy Magazine?
« on: April 05, 2010, 06:15:05 AM »
I can think of thousands of semi-commercial journals that have dealt with this issue.  All are academic (we're talking highly specialized, and have personal subscription rates running at around 100+ bucks), but the way they deal with things is a moving wall of around three years. What this means is that they only put content that is older than three years online, for subscribers to access freely. Given the nature of the academic environment, they are (I am reliably informed) of the opinion that pdfs will be passed around, but they are fine with this as within certain limits it constitutes fair use under copyright law and they are aware that there is a very limited market for back issues.

The AHA could adopt a similar approach, and have a way for members to access old issues while not making the more recent ones available for non-subscribers to rip off (but are AHA members going to put Zymurgy out on bittorrent sites, given that most of us aren't just in it for Zymurgy?). While I appreciate that the AHA would like to recoup costs through selling back issues, it is prohibitively expensive to buy many issues.

I also feel I should add that the 'zymurgy archive' section on the website leads one to believe that you can get old issues there, but this is not the case...There are loads of articles I'd like to read that I never saw, and recipes I'd like to get, but all I can see is when they were printed!

561
Beer Travel / India - Delhi
« on: March 20, 2010, 05:47:10 AM »
I'm in Delhi for a time (another month), and have found no good beer as yet.  There is Indian lager, yes, but I'm really hankering for something else.

Does anyone know where I might find it, or are IPA's no longer shipped to India?

562
General Homebrew Discussion / Re: Oyster Stout?
« on: March 15, 2010, 08:38:26 AM »
I tend be really careful with Oyster Stout, but only because I'm a vegetarian and don't eat (or drink) fish.

I do know of one commercial Oyster Stout, made by Marston's in the UK that does not contain oysters, but was designed to be drunk with oysters.  I come from London, and I grew up learning that a) you don't eat oysters unless they are still alive; b) you should always consume them with something fairly alcoholic to kill the nasties, and that c) the alcohol of choice is champagne if you're rich, and stout if you aren't.  There are still some oyster places by the river in London where you can get oysters and stout, and I remember trips to the sea as a child where the adults slurped things from shells with potent black brews in hand.

563
Beer Recipes / Re: London Pride Clone Beer
« on: March 11, 2010, 08:00:07 AM »
I've got an extract one here, and can look up an all-grain version when I get back to the book (CAMRA's Brew Your Own British Real Ale, which has plenty more besides)

http://hopville.com/recipe/94981/home-brew/fullers-london-pride-clone


564
General Homebrew Discussion / Re: Favorite Scoresheet Comment
« on: March 10, 2010, 07:45:56 PM »
Judging an IPA in a competition recently, I was tempted to write ' try using hops instead of cabbage next time'.  I didn't, because this wasn't a constructive way to put accross the vegetal characteristics the beer displayed and how the brewer might deal with them.  I suspected that the hops were less than fresh, but making suppositions isn't supposed to be the name of the game.

565
General Homebrew Discussion / Re: How to Siphon Beer
« on: March 08, 2010, 10:08:40 AM »
Vodka gargle and then suck,

566
Homebrew Competitions / NHC registration - link not working?
« on: February 19, 2010, 01:57:30 AM »
I'm trying to enter some ciders online, but the link doesn't work despite the fact that the main webpage says registration is open.  Am I missing something?

567
Other Fermentables / Re: Thinking of making a cider
« on: February 12, 2010, 05:43:49 AM »
I'm British, and reside in the West Country - the heart of British cider production.

Strongbow is a bad commercial cider, almost certainly fortified with sugar to keep it cheap for the brewery, and force carbonated.  It's not really cider.

Real English cider comes in a wide variety of forms, but tends to fall into the 6-7.5% ABV range as it's the natural extent to which the sugars in cider apples will ferment.  There are lighter ciders out there, but they tend not to have been made with cider apples.  In making your own, you have two choices - either use apples that will give you a juice with the OG you want, or use others and add a sugar syrup to the secondary fermenter.  The second is cheating somewhat, but will still yield good results.  You also have a choice with yeasts - use the natural yeast or pitch a commercial yeast.  The natural yeast will almost always give a better flavor profile as it has adapted to the specific apples uses, but it might not be there in sufficient quantity to get going.  My advice would be to aim to use natural yeast, but if nothing is happening by day 3 to pitch a commercial cider yeast.

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