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Messages - Alewyfe

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All Things Food / Re: DME in Bread
« on: June 03, 2012, 10:21:01 AM »
DME is great in bread as well as ground malt, soaked malt, flaked grains...practically anything you use in your brewing works great in bread.

When batch sparging, the gravity is usually pretty high on the final runnings, so I continue to sparge with a bit more water, catch the run off separately, then boil it down to make a nice rich wort which goes in place of some of the water in my bread recipes. Cheaper than using DME or LME...why throw those delicious sugars away.

Questions about the forum? / Can't log on
« on: June 02, 2012, 05:13:55 PM »
Wanted to download some previous NHC seminar notes, and can't log on. My info is set up the same for the Forum and for the main site, but can't get into main site. Get page of error messages..Soap Error?

Wuz up?

Yeast and Fermentation / Re: yeast bummer
« on: May 30, 2012, 09:38:23 PM »
Yes, you can mix it with 10-20% glycerol (final concentration) and freeze it solid, but in my experiments it still degrades over time (years) and freezing will kill some no matter what you do.  A better solution is to add enough glycerol to depress the freezing point below the level of your freezer (about 0F) so that the mixture doesn't freeze solid, preventing die off.  But unless you have a cheap supply of glycerol on hand, adding enough to make it 50% glycerol get expensive fast, especially if you are doing slurries as opposed to the 1.5 ml tubes I use.

Really the best solution for most people is to keep it under distilled water, as cold as possible but not frozen, and then make a starter when you're ready.

This assumes you don't want to play with agar, and you really insist on ranching vs. buying yeast.

Tom, I have a neighbor who is a retired biologist who has offered my a very large container of glycerin. He apparently used it for preserving bugs and stuff. Tell me, please, exactly how to use it for freezing yeast samples.
I trust with an amply and free supply, I can freeze fairly large samples which would help speed up the stepping up process.

Equipment and Software / Re: How's your Thermapen?
« on: May 28, 2012, 10:11:07 AM »
So we go to a party and I sit down to visit with a couple of "car" guys. Not wanting to disrupt the current topic, I sit quietly and wait to be acknowledged or to be able to interject a comment.
20 minutes later, I move on to another group as the guys I sat down next to were still talking only about "paint".
Throughout the evening, as I wandered past them, guess what, they were still talking about paint. When people of like minds get on a subject, it's always amazing how fixated on the topic they get. I've always thought that paint episode was a particularly humorous observation about motor heads. 

Lo and behold....this morning I find myself reading through 6 pages of conversation about a bleeding thermometer!
YIKES....don't tell anybody.

Homebrew Clubs / Re: Our club is starting to mature
« on: May 22, 2012, 09:59:43 AM »
I find meeting in commercial space helps bring in new members. People can be reluctant to show up at somebody's house.

We found this to be true as well.

Brewed a Black Beauttie Porter which is headed for the NHC. Had a nice day doing our postponed "big brew" event. Initiated a couple of folks to their first all grain batch and had many others stop by to see first hand what homebrewing was all about. Good fun.

All Grain Brewing / Re: Water adjustment to step infusion mash
« on: May 16, 2012, 01:17:04 PM »
I suggest that you look at the mash in two steps within Bru'n Water also.  With your grain bill and 5 gallons of water, see what the appropriate mineral additions should be.  Then look at the same grain bill with 8 gallons and see what the appropriate mineral additions should be.  Add the difference in the mineral amounts to that second step infusion.

One thing to note with respect to the mash is that the only minerals that really matter in the mash are hardness contributors, alkalinity contributors, and acids.  Those are the minerals that a brewer would want to concentrate on adjusting for their mash and any steps.

The relative or total amount of sodium, chloride, or sulfate doesn't really matter in the mash.  Those ions can be added in the mash or kettle with relatively equal effect.   

Perfect. That's what I needed to know. Thank you Martin.

All Grain Brewing / Water adjustment to step infusion mash
« on: May 16, 2012, 09:51:34 AM »
I have used Bru'n water to determine the water adjustments necessary for a recipe. This recipe will require a step infusion mash. 1st water addition will be 5 gals., 2nd will be 3 gals.

Would I add 5/8ths of the salts to the 1st infusion and remainder to the second, or do I just add what is required to the mash at the beginning.  I'm assuming that it may throw the mash out of balance by adding all at once. Right or wrong?

Homebrew Clubs / Re: Our club is starting to mature
« on: May 16, 2012, 08:24:10 AM »
This is completely based off of what I have seen in my homebrew club, so it may or may not apply to you.

Our club has dues, but they are small, just 20$ per year. This is what our dues go to.

Food/Cups for the meeting
Food and Materials for club brews
Name tags for members (You would be surprised how important this is)
6 tap Jockey Box

This year, some of our dues went to renting a 4 tap jockey box for NHC, so we can have 10 taps.

I also think that the dues are a small way to filter out people who are just coming for beer.

That is my 2cents.

+1  Collecting dues got rid of a bunch of slugs who frequented the meeting and gave more "ownership" to those who really wanted a useful organization. Dues also cover our monthly commercial styles purchase as we taste our way through the BJCP style guide - 2 style examples per meeting.

General Homebrew Discussion / Re: pleasant surprise
« on: May 14, 2012, 02:02:01 PM »
Thanks for the input. I will keep all the caveats in mind when I use this technique.

General Homebrew Discussion / Re: pleasant surprise
« on: May 14, 2012, 12:38:23 PM »
Excellent. I will no longer sweat running out of crystal. Yet another technique for the arsenal.

General Homebrew Discussion / Re: pleasant surprise
« on: May 14, 2012, 11:06:07 AM »
Typical way of doing this is to pull the first 1/2 gallon - 1 gallon of first runnings and  boil that until reduced by half.

I would do it for an ESB. Ordinary, maybe not.

Thanks Drew. Any styles beside the ESB and Scottish that this might be used for?

You look a lot older in your forum pic than on the BS Podcast. The picture here must be the one off your fake ID. ;)  Enjoyed the podcast and have gotten a lot of ideas from you for stuff to do with our club.

General Homebrew Discussion / Re: pleasant surprise
« on: May 14, 2012, 10:12:45 AM »
As Lennie mentioned, boiling wort down to a caramel is a great way to add depth and complexity to beer. That's my SOP for all British styles (even my bitters).

Can you expand on this idea for me. Pull off some first runnings or at the end of boil? Typical quantity pulled off for say a 5 gal. batch..Ordinary vs say an ESB. This is new to me, but I like the possibilities.....and how dark do you typically let it get?

Pimp My System / Re: So simple but so nice
« on: May 14, 2012, 09:14:46 AM »
I love stuff I can buy for my husband that he will be ecstatic over (he's a car guy) that I can use for brewing. No more carrying water from the house to the driveway...I'll just fill my keggle and wheel it outside, light the burner and.........  ;) Happy Anniversary hon!!!!!

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