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Messages - guido

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91
Ingredients / Re: Using whole vanilla beans
« on: November 23, 2013, 10:06:12 AM »
Thanks for the recommendations.  One interesting thing is that several have mentioned the vanilla flavor fades.  This is exactly the opposite of what I've encountered with my pumpkin beers using vanilla extract.  The other spices mellow, but the vanilla stays the same.  That's why I was wanting to 'err on the side of caution with the whole beans.

92
Ingredients / Using whole vanilla beans
« on: November 23, 2013, 07:47:28 AM »
I've never used whole vanilla beans before.  I know you need the alcohol to extract the vanilla.  I want to add some to a pumpkin beer that has a ( 5 gallons) Belgian dark strong as the base.  I want only a subtle vanilla flavor.  I was thinking about taking one whole bean, slicing it down the center, and leaving it in the secondary while conditioning.  Is this the right number, or should I add more.

93
Events / Re: Which hotel to stay at in Grand Rapids
« on: November 18, 2013, 04:53:19 AM »
Actually, I think three hotels are connected to the convention center.  Can't wait for more info to be posted.

94
Do you think they'd go for a seminar on how to convince your wife/significant other that homebrewing actually saves money?

95
When you read this thread and you think all of the responses are really reasonable.

Well...yeah; we're reasonable people.

96
I'd say Pumpkin and spice beers are the most difficult to get right.  Most of the time they are awful and over spiced
+1 to spiced beers in general.  But Pumpkin is hard.
Gee...I find that most Pumpkin beers are awful because of lame-ass spicing.  Everyone's afraid to give it flavor.

LOL!
I hate most of them because they're over-spiced.
Different strokes!   ;D

Different strokes indeed.  Well said.   ;D

97
I'd say Pumpkin and spice beers are the most difficult to get right.  Most of the time they are awful and over spiced
+1 to spiced beers in general.  But Pumpkin is hard.
Gee...I find that most Pumpkin beers are awful because of lame-ass spicing.  Everyone's afraid to give it flavor.

98
Ingredients / Re: Vanilla Extract
« on: October 20, 2013, 08:12:19 AM »
I add vanilla to my pumpkin beer, but I really don't want to taste vanilla--except for a subtle "I can't quite put my finger on it" flavor.  For me, the vanilla blends the spice flavors and gives the beer some creaminess.  Maybe the French "Je ne sais quoi" would be a better way of stating this.  However, the vanilla flavor doesn't mellow like the other spices.  Once it's there; it's there.  Tread carefully.  I add 3-4 teaspoons to 5 gallons of pumpkin beer, btw.

99
Yeast and Fermentation / Re: Wild culture: what is it?
« on: October 03, 2013, 10:20:04 AM »
You're probably going to find a wide array of active yeast and bacteria, especially early on. Some sugar-eating yeast will form pellicles, as will most bacteria. I'd guess you have dozens of active lifeforms in there right now. Some have probably died off from lack of nutrients, ph and alcohol by this point.

+1 Does it still smell good? Pitch some into a crab apple blonde and let it go nuts!

It smells wonderful, sour--and no ass whatsoever.  Gonna make a crab apple blonde like you suggested and cross my fingers.

100
General Homebrew Discussion / Re: Brew Dogs Premiere
« on: September 30, 2013, 10:01:01 AM »
Lame.

101
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 23, 2013, 06:57:34 AM »
You're probably going to find a wide array of active yeast and bacteria, especially early on. Some sugar-eating yeast will form pellicles, as will most bacteria. I'd guess you have dozens of active lifeforms in there right now. Some have probably died off from lack of nutrients, ph and alcohol by this point.

+1 Does it still smell good? Pitch some into a crab apple blonde and let it go nuts!

Can't brew until next week.  Hope it will keep until then.  I'll probably hold a small portion of it back, so I can keep it going if it's good.

102
The Pub / Re: Baseball 2013
« on: September 20, 2013, 03:50:26 PM »
I'm a Pirates fan who's suffered through some of the greatest (worstest?) ineptitude for 20 years.

103
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 20, 2013, 01:59:18 AM »
Yeah, some brett, some lacto, Aceto, maybe some pedio. Thing about wild cultures, it's all in there. at this point probably all the nasty nasties are done (no entero, coliform etc.) especially if it smells good.

Have at. next time you brew target an extra 1-2 gallons of wort, do a side boil on the stove top with old hops and pitch it in.

I wasn't sure what to do with it at this point.  I have some Mycologist friends who can take a look at it.  I might gram stain a sample to be sure I don't see any gram negative (enteric) bacteria.  I did buy some aged lambic hops for this experiment.  I'll probably try to do some more wild collections, too.

104
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 19, 2013, 06:15:23 PM »
Doesn't look like mold. What does it smell like?

Doesn't smell "bad" by any means.

105
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 19, 2013, 05:10:51 PM »
Lactobacillus?

I've seen Lacto in culture before.  Pretty sure this isn't it.  I do have a microscope.

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