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Messages - Alewyfe

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256
All Things Food / Re: Mozzarella
« on: February 02, 2013, 07:05:26 PM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!
Cheeeeeeese......
That's why I don't come up to Eugene that often.  My market of price bill is $200 just for cheese when I get to the city.  I've had good luck making Goat's milk brie, but I've got to travel to get the fresh goat milk and
then there's making space in the beer fridge and the fact that it almost all reaches peak maturity at the same time so it seems to be feast or famine. Half the fun is just learning what goes into these processes though. You end up with so much appreciation for those who have perfected the craft.

257
All Grain Brewing / What is an adequate wort boil time
« on: January 30, 2013, 03:22:14 PM »
I've been adding an extra gallon of water or so to my tun near the end of my sparge, and just let it gravity run off while I'm finishing up the rest of my brew day. I end up with a gallon or more which I can just boil up and use for my next starter.

I trust I don't need to boil it all that long as most of it will be decanted off the yeast. I've been going with 15-20 minutes, or enough to evaporate it to around 1.026-30 gravity. Then I either can it, if I have a goodly amount, or refrigerate or freeze.

Any problems with this procedure?

258
Who deserves to try it more than you! It's always interesting to see how the young'uns taste. Just remember not to be disappointed as it will round out, mellow, blend and continue to carbonate over the next couple weeks.

259
Ingredients / Re: boil volume question
« on: January 13, 2013, 11:52:26 AM »
Any kettle additions of chemicals are for flavor only. You are no longer worried about pH as you have addressed that in the mash and the sparge. Think of a perfectly flavored soup. When it is too thick, would you add salted and peppered water to it? No, because as you boiled you'd be concentrating the seasoning and throwing it out of balance.

As for hop utilization, that, I would think, requires trial and error. You have a pretty unique situation.

260
All Grain Brewing / Re: Am I mathematically challenged?
« on: January 10, 2013, 10:56:16 AM »
What is the remaining 5% mystery grain?  The recipe only added up to 95%
It's a Heironymystery.

261
Beer Recipes / Re: The Ghosts of Homebrewing past
« on: January 10, 2013, 10:45:27 AM »
You young 'uns don't know how good you've fot it!

You may be right Denny.  After looking at that recipe, I did realize how far the homebrewing industry has advanced.  Of course by the time I started back in 2002 or so, we already had so many more, good ingridients. 

I give props to anyone that was brewing when the only options were that malt syrup and bread yeast.  That's a true love of home brew. 
It had nothing to do with love for many. $$$  My cousin's college roommate "Corny" (and we're not talking kegs here) put himself through college by brewing.

262
All Things Food / Re: Beer dinner pairings help
« on: January 07, 2013, 10:19:25 AM »

The concept is, it's just a regular restaurant. You don't have to pay anything to be the chef, and you don't have to provide a list of guests. It's just a regular restaurant, that takes regular clients, but with the added benefit of an extra 10-20 covers brought in by whoever the guest chef is that day. Pretty good business model, really.

Now that does sound fun. Do they do their regular menu too or is it kind of a prix fix thing including the beers?
Darn right it's a good business model. I can see where this would be a blast.

263
The Pub / Re: Forced inventory control
« on: January 06, 2013, 11:13:46 AM »
Sad sight.

264
All Things Food / Re: Beer dinner pairings help
« on: January 06, 2013, 10:59:38 AM »
I'm more interested in what's going on here. Who will the guests be? This is a pretty intriguing concept.
You pay the restaurant and they let you make diner?

265
All Grain Brewing / Re: astringency
« on: January 02, 2013, 02:56:51 PM »
Very informative post. Glad you asked the questions Red.

266
Ingredients / Re: Too much lactic acid?
« on: January 01, 2013, 05:45:37 PM »

I thought that the actual addition of any type of acid to a German lager was against the reinheitsghebot? I thought that is why they used acid malt???

Do pragmatist beatniks follow the R-hgbot?  Other than the hocus pocus, lactic acid should be the same.
Ouch...so much for a kinder gentler 2013. Too bad it's not a leap year.;) There' d be an extra day to give Denny crap!

267
Ingredients / Re: Too much lactic acid?
« on: January 01, 2013, 04:19:38 PM »
If that's what Bru'n water tells you to do, it's probably correct. Double-check for operator error on the spreadsheet, but it's always within +/-0.1 pH when I check with my meter.

Yeah, that's what it says.  I'm not as concerned about the pH as the taste threshold.  Is that enough to taste in a 5.5 gal. batch if that's what I need to hit my pH?

No, you won't taste sourness from that amount of Lactic acid.  If anything, it adds to the "german flavor".

Anywhere from 2 to 3% acid malt is common in German light lagers.  If you download Kai's water calculator spreadsheet, there is an option to enter either ml of lactic acid or % grist as acid malt.  I'm pretty sure what you're using is within this range.

+1
If you add 2% acid malt to the grist, you'll probably find you don't need much else. You may not remember it, but you really liked my Pils last year and that's what I did. It went 1st in category at both Sasquatch and HOV. Our water is probably pretty close.

268
General Homebrew Discussion / Re: Growth of Homebrewing/Microbreweries
« on: December 31, 2012, 11:03:59 AM »
I miss being able to go to the local scrap yard and pick up Sankes and Cornies for 25 cents a pound, or
loading the back of a pickup with garbage cans and driving down to Minnesota Malting and filling up with 2 row for 10 cents a pound.

I welcome that beer is once again taking on more of a local flavor where each neighborhood/region will have it's beer/gathering places that offer local tastes and a window into the community. Where every Thursday at 4:00 you see Norm on that second stool from the corner....

I've always liked beer, but the English pub culture that I experienced in the 70's is what really made me fall in love with beer. The funky little nanos/micros opening up are kind of rekindling that experience.

Here's to beer and how it brings us all together!

269
Ingredients / Re: Water Check - not Happy with "Pale Ale" profile
« on: December 21, 2012, 12:08:06 PM »
That modest Mg content is probably not going to alter the taste that much.  The main objection is probably the sulfate and calcium.  The bicarbonate is there only as necessary to produce an acceptable mash pH.  I assume Paul adjusted it up or down to meet the needs of his mash. 

If that Pale Ale profile was not to your liking, I would reduce the sulfate even lower than 242 ppm.  A 60 ppm reduction is not that significant if you were used to (and liked) about 100 ppm.  I'd drop it to about 200, since that is midway. 

Remember if you find water profiles that are more to your liking, custom water profiles can be entered into the water profile table on the Water Adjustment sheet.  The table even has the ability to error check your ion totals to make sure that you enter a reasonably 'balanced' set of ion inputs.   

By the way, I'll be brewing my next SNPA using the yellow bitter profile.  I've always used the Pale Ale profile and like it, but AJ kept hounding me that better pale ales can be made with lower sulfate content.  I'll be finding out.  The good thing is that I can always add additional gypsum to the keg if I don't like the low sulfate taste!

Post your tasting conclusions when done. I'm interested in your conclusion/opinion.

270
General Homebrew Discussion / Re: Cold Steeping Dark Grains
« on: December 17, 2012, 11:45:50 PM »
Our brew club is scheduled to evaluate this process for our January group project.
We will be doing a regular mash of all grains together, a mash where we cold steep the dark grains
and one where we add the dark grain to the mash prior to vorlauf.
Our VP is supposed to be formulating the recipe and procedures which will be executed
by 5 or 6 members, then brought to a meeting for evaluation once conditioning is complete.
I'll let you know how it turns out.

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