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Messages - AmandaK

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I wonder how many judges have actually grabbed a hand full of peat and tasted it too. Or are they parroting what someone else said. Kind of like me with black currant. I've never tasted them, but it sounds so Martha Stewarty.

<raises hand>
Umm, I have. I bought a pound when I was a newbie for a recipe I thought I was going to brew. Once it arrived, I knew it wasn't going in the beer. I still have it for a 'training aid'. It still reeks nearly 3 years later, through two Ziplocs, so I have to keep it in 2 Ziplocs and a plastic bin.

I'm also thinking about growing some currants next year to see what's what. If they grow, I'll bring them in for a club meeting for education.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 21, 2014, 10:22:50 AM »
Oh yeah, I remember him now. SHOUTING FROM THE ROOFTOPS!!!!
Are you going for the 180 or 240 RPM?

Yeah... I actually found him on this forum in an old thread about malt mill motors. He was also shouting then. In our email conversations, he hasn't shouted once. ;)

I'm going to go with the 180rpm, just to keep the dust down a touch more. The video he sent of his (the 240 model) is plenty fast, so 180 will be fine for me. But hey, anything is better than my current set up. Well, unless you count a corona mill... that would be worse.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 21, 2014, 09:21:44 AM »
I'm buying one from Steve @ All American Ale Works. ( Disclaimer - the website leaves a lot to be desired. If you don't like ALL CAPS, don't click it.  8)

From what I can tell, he's a home brewer who is importing motors from China because of the same reason you stated - low rpm, high torque motors are nearly impossible to find at a reasonable price. I've talked with him via email and he seems very genuine. The motors seem like they are more than up to the task of grinding grain (I asked for a video, and he made one and sent it over within a day.). However, I do not have it yet and have no actual experience with it. There is a 90 day manufacturer warranty though... so there's at least that.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 21, 2014, 08:09:54 AM »
Can do, Jeff.

Ingredients / Re: Sourcing Phosphoric Acid
« on: July 21, 2014, 07:00:29 AM »
Lactic Acid:
Typical Concentrations in Beer:
0.2-1.5 mg/L

Perception Threshold (in neutral solution):
0.04 mg/L

So, 0.2-1.5 ppm would be what is normal in beer anyway - perception would depend on the base beer. For comparison, I dosed Coors Light at a rate of 1.5 mg/L lactic acid in an off flavors presentation I did and about 50% of our club members picked it out correctly.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 21, 2014, 06:50:00 AM »
Myles usually does the milling, so I've been fairly oblivious to just how fustrating the old Barley Crusher really is. Yesterday, I had to mill the grain myself. This resulted in a stuck 'free' roller, a mill tear down and rebuild, and plenty of cursing. I bought a MM3 yesterday afternoon.

I'm tired of the gap wandering, the 'free' roller sticking even after I take it apart and clean it, the tiny hopper, the torque the hand drill puts on my wrist (I have messed up wrists that can't take a lot of torque), and the cobbled together mess of it all.

I'm motorizing the MM3 with a direct drive motor/Lovejoys. Will post pics when I get the parts in and get it running.

I also added a pump bleeder valve to the chilling system yesterday. That thing is sweet.

Wedding brew day count: 7 brew days down, 2 more to go.

Ingredients / Re: Clarity Ferm Enzyme
« on: July 21, 2014, 06:39:57 AM »
I used to use it because I am lightly sensitive to gluten or whatever compound it dropped out (e.g. wheat beer / cloudy beer makes my nose very stuffy - big whoop).

It worked fine enough at dropping out whatever it was that I am allergic to, but made the beer slightly more boring/lifeless compared to the same beer w/o Clarity Ferm. IME, it wasn't that great as a clearing agent either.

So I used it about 10 times, and haven't since.

Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 11:38:53 AM »
I have quick pickled about 5-6 cukes. I'm wearing thin on those.

Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 11:04:03 AM »
Thank you for posting that Jonathan. I have no idea what to do with all of these cukes, so perhaps I'll try that as well.

KCBM meeting is tonight, so I might not get to this today but I'll attempt some bench trials in the coming days.

Ingredients / Re: How do you... cucumber?
« on: July 18, 2014, 09:57:14 AM »
Hmm... I have a over-what-I-wanted-original-gravity saison that I may be able to 'back add' cuke juice to...

I may try this when I get home in a glass of saison and see what happens.

Ingredients / How do you... cucumber?
« on: July 18, 2014, 06:27:15 AM »
I am wanting to 'cucumber' a saison, but would like a bit of direction before I screw this up.

How exactly would you cucumber a beer? Dry-cucumbering? Juice it and blend? Do I remove the skin? What about the seeds? I would imagine that one or both of those would be bitter/unpleasant.

I've come across several threads on this forum and others about cucumber saisons, but they just generally say "add cucumber" - which is unhelpful.

I have a bumper crop of cucumbers (3-8 a day) and need to do something with them - help!

General Homebrew Discussion / Re: Pump or new burner
« on: July 17, 2014, 06:31:02 PM »
I own a March pump that I have never used, which should answer your question.
I have two and can't live without them. To each their own.

Disclaimer: one is a March and the other is a Chugger.

Yeast and Fermentation / Re: WLP029
« on: July 17, 2014, 08:55:37 AM »
I have a lot of experience with this yeast. My wife loves kolsch style beers and I used to use this strain all the time. In my experience that is far too warm. You need to make  a decent sized (think close to lager sized) starter and pitch on the cold side. IME the temps that have worked best for this strain are 58 degree pitching temp, hold this temp for 3 days, then raise up to 62 for 3-4 days or so then raise to 66-68. One of the nice things about this strain is, unlike other kolsch strains I have tried, this one is fairly easy to clear with a little fining. There are some really nice chardonnay-like esters. I also get the pear thing. Never banana, but you might if you go too warm.

Dang it. Now I want to brew a Kölsch. Is anyone else thirsty?

All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 16, 2014, 07:49:58 AM »

She ordered "you", or she ordered "both of you" a side of pork belly?  Its like the gift that keeps on giving.  Enjoy it, makes me wish i had a smoker and more free time.

She ordered me a slab of bacon to make for her. LOL

Sent from my iPhone using Tapatalk
Smart lady!

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 15, 2014, 03:23:11 PM »

A beer with the name "The Dog's Danglers" has to be good.  ;D

It's won a few times. I love when the emcee reads the beer name out loud. It either ends in complete laughter or like it was read as a question. Haha.

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