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Messages - AmandaK

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316
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 27, 2015, 07:39:15 PM »
I sent this to Jim via PM and was cleared for posting. :)

--------------------------------------

Drinking the Helles now.

Aroma starts with an interesting white wine grape ester. Follows with a touch of light, floral honey notes. Very light grainy character in the background. No off aromas.

Opens with a light hiss. Poured vigorously to produce a 1/2", frothy, pretty head. Falls to a 1/16" cap quickly, but cap persists. Gold color, light haze.





Presents initially with a sweet, honey like malt flavor. Initial flavor subsides to a lightly sweet, toffee like flavor. Med-low bitterness. Very low floral hop(?) flavor. Clean fermentation, no off flavors. Finish comes across as a touch too sweet for style, but body suggests that the FG is on point. Honey and light floral flavors linger into the aftertaste.

Med-light body, med-low carb. Could be crisper, but I'm nit-picking here. This is a well made beer that *may* be showing signs of oxidation or age. That is just a guess though. The honey, if unintended, sometimes can indicate the very beginnings of oxidation. Or it could be Vienna malt. :) I always hesitate to say stuff like that on a scoresheet, but since I have you here... ;)

Overall, great beer. It's a bit off center of a "Pils malt showcase", but who cares! I'm personally enjoying the crap out of this thing. It's got this multi layered interest to it. First you get honey, then maybe a bit of grape (? - this is the really interesting bit for me. Where does it come from? There are no other 'esters'? What yeast was this then? Was there a malt in there that I don't know about yet?), then some floral, a touch of graininess, and it's cleanly feremented to boot.

PS: damn, that grape aroma was fleeting. Or maybe I'm crazy. Either way, it's gone now. Still enjoying the beer. :)



Cheers!

PPS: Jim, was this a bit boozier than usual? I'm not gonna lie, now that I've finished the beer, I'm feeling like I should either drink water or lay in the corner of the couch. Ha!

317
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 03:27:55 PM »
They already hit the $200,000 goal. Jesus! :o

There is clearly a market for this.  :)

They have a huge worldwide market.

I never did zoom out on the 'now brewing' page until now. Dang.  8)
https://www.picobrew.com/About/whatsbrewing.cshtml

318
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 03:12:51 PM »
They already hit the $200,000 goal. Jesus! :o

There is clearly a market for this.  :)

319
Equipment and Software / Re: New Pico Brew
« on: October 26, 2015, 09:45:46 AM »
I'm an email away from purchasing a Zymatic. These guys have been great as far as customer service goes - and I don't even own one yet! Not something I'm used to. I've been pestering them with tons of questions for a while now, and it's about an hour until Kevin responds. I'm happy to see that they are expanding their lineup, which should mean that the company isn't going anywhere for the foreseeable future.

320
Equipment and Software / Re: Effectiveness of EvaDry 500
« on: October 25, 2015, 12:35:59 PM »
How cold are you pouring your beer if you get ice build up?

Cold enough that I don't get foaming in the remote tap box, never measured it. A finicky system, mine is. If I had to guess the 32F at the bottom corner of the freezer equates ti 36-38F beer out of the taps - but that's just a SWAG.

321
Equipment and Software / Re: Effectiveness of EvaDry 500
« on: October 25, 2015, 12:11:51 PM »
I have two of the Evadry units. They aren't that effective for me.

I just keep the freezer cold enough to freeze the condensation and then brake it out when it gets too big. Speaking of... it's about time for that and a swiffer wet cloth wipe down.

322
All Things Food / Re: Growing food - The Garden Thread
« on: October 24, 2015, 06:14:53 AM »
The tale I was always told is that dry conditions produce hotter peppers.  I have no idea if that is true or not.  It seems like it would make a little sense as more water and growth might cause the Cappacin (SP?) to be less concentrated but I have no science to back that up. 

I'm just ready for the work day to end so I can go get a beer.

Paul
Anecdotal evidence to the contrary: it rained so much here in April - June that we had 30' rivers running through the backyard and garden. I didn't have to buy a timer for the drip irrigation until July.

I've read that same thing, it just didn't hold up.

I'm going with "it's a crap shoot". :)

323
All Things Food / Re: Growing food - The Garden Thread
« on: October 23, 2015, 07:06:21 AM »
I love Jim posts. :)

I too am curious about what affects heat levels. Normally I can eat a poblano, no problem. The ones I grew this year (Tiburon) were incendiary for me. Probably about as hot as the Serranos we grew. Great in Kenji's black bean burgers, not good for me on kabobs. I'll probably grow less of those next year (had 5 trees this year).

324
General Homebrew Discussion / Re: I'm Ba-ack!
« on: October 22, 2015, 06:26:11 AM »
These two pretty much sum it up:

We have stir plates and erlynmeyer flasks full of star san to sell you. we're also doing 30 minute boils and fermenting at whatever temperature we feel like.
and oh yea we're picking up a.case of bud light and hunting at Jim's house and hanging the trophy antlers at Keith's new brewery.

Hahaha. I love this place.

Welcome back Frank!

325
General Homebrew Discussion / Re: Quick & Easy Kegging Hacks | DIY
« on: October 22, 2015, 05:56:27 AM »
Here's my hack: Myles is my keg whisperer.  8)

I'm kidding, obvi, but the recirculating keg cleaners (whether DIY or the pre-made ones) are a must. Same with a line cleaner. We can't use the recirculating line cleaner since our taps are so far away from the kegs, but we do pump BLC or Penetrate through the lines as soon as a keg kicks.

Another great tool is a long handled toilet brush. If you don't have skinny arms - like myself - it helps get a scrubby down to the bottom of the keg.

Something I wish I would have done when I set up the draft system was only use MFL fittings and not barbed fittings. We mainly use ball locks but have guest taps from time to time, some of which are pin locks. I've since replaced the barbs with MFLs, but it would have been nice to have the forethought.

326
All Things Food / Re: Growing food - The Garden Thread
« on: October 21, 2015, 10:02:20 AM »
Well, pepper season is drawing to a close here. Just trimmed up the last producing plants to get them to ripen what is on them.

Our harvest so far:


I've probably gotten my $2 worth out of this plant, just by taunting my friends. The ghost pepper:


Myles' preparing some death sauce:


I helped make the green ones, but I can't be near the two on the right. Fermented one is poblanos (no seeds/pith) and mild-jallys. Next green one is poblanos, real jallys, and serranos. Red one is red jallys, red sorranos, and a few habenaros. Orange one is habenaros and 3 ghost peppers.


Next year I'm going to grow some "mild hots", or versions of super hots that have only the flavor and a very mild heat. I found a mild habenaro "NuMex Sauve Orange" and a few peppers from Trinidad that supposedly aren't hot. I'm looking at Shis***os as well. Maybe next year I can get in on this hot sauce fun.  :D

327
However, anyone who has read the seminal brewing publication1 by Wahl and Henius from the period knows that beechwood chips were used for the opposite reason.  The use of chip casks was a standard practice back in the nineteenth century because beechwood chips helped to clarify the beer more rapidly.  The chips were added after the maturation and krausening steps.

Budweiser themselves tell you this on the AB tour in St. Louis.

328
Beer Recipes / Re: Chasing the perfect Munich Helles
« on: October 12, 2015, 11:25:51 AM »
I'm just here to subscribe and listen to all of your ideas.  8) I think spring will be my next foray into Helles, but I'm still on this dang German Pilsner kick.  :)

329
The Pub / Re: My new job
« on: October 10, 2015, 05:34:30 AM »
Neat!

330
I was doing a 75' boil on Pilsner malt "just to be safe". Haha. Now I know that I can whittle that down even more. :)

I do want to point out again that boil length is only going to be correlated to DMS volatilization for a given kettle setup. Marshall's kettle is able to reach 9% boil off in 30 min; if you're boiling off significantly less than that you may need to boil longer.
Of course. I can get a turbo boil going and have a 15% boil off/hour if need be. I'm switching down to 60', still want all the hot break out of the beer that I can get out of it.

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