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Messages - erockrph

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1156
All Grain Brewing / Re: Mill Gap Settings
« on: December 24, 2015, 10:05:14 PM »
I use a 0.88mm guitar pick, which is 0.035"

Sent from my XT1585 using Tapatalk


1157
Kegging and Bottling / Re: 9% ABV, 0% carbonation
« on: December 24, 2015, 10:05:58 AM »
If the bottles are only sitting at 60oF then you need to warm them up to at least 70, even up to 80 is fine. Even with raising the temp a high ABV beer will take more than 4 weeks to carbonate and condition, IME 8-10 week and they should be awesome!

Agreed. 2 weeks is too early to be worried about carbonation. Even normal-gravity beers take 3-4 weeks at that temp to hit your desired carbonation level.

1158
Also, thanks for going to the bar before the crowd gets fired up. Way less distracting.

I appreciate that comment, Jim.  we want to use that pub ambiance, but I struggle with how loud to make it.  It's lower this time than usual and it sounds like I got it right.
I agree. I didn't find it distracting this time around. It wasn't necessarily bad before, but it took a bit of effort to tune it out.

1159
All Things Food / Re: Growing food - The Garden Thread
« on: December 24, 2015, 09:47:44 AM »
That's a real drag, Euge. Drip irrigation and some black mulch would help a lot with pests and water needs.

My cover crops on the field are still growing as we haven't had a sustained frost yet. Which is great cause that hairy vetch is putting in a ton of nitrogen, and the oilseed radishes must be four or more feet long at this point. I find this super spooky though. It will be 60 F outside tomorrow.

We finally got our tractor and attachments last week though. It only took four months after ordering, but I am going to have fun come spring.
Do you till under the vetch? I planted some a few years ago in a spot where I wanted to expand my garden. It didn't work (I have really sandy soil and it did poorly), but what was able to grow has started spreading a bit. I wouldn't quite call it a weed at this point, but does seem a bit invasive.

1160
Looks like you should expect to have roughly 40% of your alcohol remaining after 15 minutes per the chart on this page:

http://whatscookingamerica.net/Q-A/AlcoholCooking.htm

1161
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 24, 2015, 08:57:30 AM »
Eric, I based the 10 minute mark off my typical practices. I have an in-line oxygenator and it typically takes about 10 minutes to complete the chilling and transfer. To calm your fear of over-oxygenation in my system, I can say that I get about 15 to 20, 5-gal batches per red cylinder of O2. So I am trickling oxygen into the in-line oxygenator. Those using up one of those tanks in a lot fewer batches should rethink their procedures.
Wow. Ten minutes is a lot longer than I've heard suggested by most proponents of pure oxygen. I usually hear times in the 30-60 second range.

Personally, I have no fear of over-oxygenation in your system. I have about as much faith in the claims of over-oxygenation as I do in hot-side aeration. I'm sure there may be a specific set of circumstances where it may cause an issue, but I have a hard time believing that it is common enough where I need to be concerned about it in my normal practices.

1162
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 24, 2015, 06:58:25 AM »
Dave Logsdon has said that its (paraphrasing) virtually impossible to over oxygenate. I tend to lean more that way than Zainasheff's presumption of why a friends beer seemed fusel. I remember the episode. Its a draw back of these info sources like podcasts. Its Jamil, so everything said is fact. Well, some of it is and some is just them discussing possibilities. I took him to be postulating on why a buddy's beer seemed to be a little hot and he thought the o2 amount the guy used seemed high. Well, could be. But maybe not. In the same discussion, Palmer mused that perhaps too much oxygen would be placing yeast cells in a pure oxygen environment till they died, but short of that the extra o2 is going to dissipate before the yeast have time to do anything about it.

Besides, does it even make sense? When do yeast uptake o2? What are they doing at that time? What are fusels? When are yeast making that? The extra o2 is long gone before alcohol is produced, seems to me anyway.

I think that there's a narrow band of not enough oxygen, then a wider band of what could be considered enough oxygen to work, maybe in that wider band there is a precise point we could call optimum, but that point probably moves around depending on wort composition and yeast strain. My money is on the bet that harmful over oxygenation is probably hard to accomplish without pressure and time.
I've had similar suspicions myself, Jim. Now that I have a dedicated fermentation keg, I may have to experiment with this some time. This also leads me to wonder if the alleged benefits to fermenting under pressure are primarily because the initial oxygenation isn't lost to the atmosphere before the yeast can get to it.

1163
Thanks for the "direct link..." otherwise I have to listen streaming, and not everyone lives in 3G coverage area. I know, sad story
Jim, your RSS reader doesn't let you download for offline listening? You should really look into that. If I had to stream all my podcasts my data use would.

Thanks for another great episode, guys. I can totally relate to most of your Brew Year's Resolutions. Denny, I think you will really like the Red X once you get around to brewing with it.

1164
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 23, 2015, 11:29:56 AM »
Yes, over-oxygenation of your wort is reputed to foster rougher, fusel alcohol formation. Jamil mentioned that in an article or one of his shows many years ago. If using dry yeast, there is little need to oxygenate the wort. About 10 minutes of oxygen at a trickle that barely makes it to the surface of the fermenter is about all your wort needs.
Did you mean 10 seconds? Ten minutes of pure O2 seems like a heck of a lot.

1165
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 23, 2015, 08:50:46 AM »
If you are really confident about your temp control it could also be a wild yeast infection within your brewery in general. some wild yeasts can throw terrible acetone which as Toby points out could easily be mistaken for rubbing alcohol.

What do you use for sanitizing?

As Mark (S. Cerv.) has pointed out on many occasions StarSan is not a good protection against yeasts/fungi.

If you've been using star san exclusively for any time perhaps try to shock the system with either a bleach/vinegar solution (lookup how to make this because it's potentially dangerous) or maybe just switch to idophor for a while. (or, alternately, if you have been using idophor try star san!)

Thats good info thanks. I have always used Starsan. Im kind of leaning towards your thoughts of a bug in my system. The beers have just been off. This last batch seems to be the least effected but I have the same gut feeling about it as well.

I have a question. What about my .5 micron Stainless Steel oxygen stone. I have only been soaking it in Starsan. I am now reading that is not good enough?
It may or may not be. I'd be concerned that a Star San soak wouldn't be able to hit all the nooks and crannies in the stone. I'd boil the sucker if there's any remote chance that you may have an infection issue.

1166
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 23, 2015, 08:05:20 AM »
To me, rubbing alcohol either means fusels or just green beer that's a little hot on the ethanol and hasn't mellowed out yet. What was the OG/ABV on these batches? Are you absolutely 100% sure that fermentation temperature couldn't have spiked a bit early in fermentation?

1167
Other Fermentables / Re: Lemon as a Yeast nutrient
« on: December 22, 2015, 05:41:18 PM »
I've never heard that, and it doesn't make sense to me at all. The biggest reason you need yeast nutrient for meads is that honey is seriously deficient in FAN. Another need is zinc. Neither of these are present in citrus at the levels you'd need for healthy fermentation. I can't imagine that either fruit would be a good substitute for proper yeast nutrients in a mead.

1168
I'm pretty critical of healthy alternative recipes as I prefer eating the full on version in moderation but this looks good in its own right. Salting the zucchini so it doesn't give off water layer is a great technique. I salt squash, cucumber and eggplant all the time.
There are two types of "healthy alternative" recipes/foods. One just takes an existing recipe and replaces individual ingredients with others, but is still trying to produce the same end result. Those are always disappointing.

What does work is when you take an idea as inspiration, then build a recipe that stands on its own. I love a good black bean burger, but I can't stand "veggie burgers" that are trying to taste like a hamburger.

I will have to visit this in the summer. Even one zucchini plant can be too much when it's at its peak output. I end up eating a lot of zucchini "noodles" at those times.

1169
The Pub / Re: Grocery Store Beer
« on: December 22, 2015, 04:27:51 PM »
Damn. I wish I could get any beer at the grocery store. You're just spoiled  :P

1170
Ingredients / Re: mill flaked barley?
« on: December 22, 2015, 04:27:00 PM »
I've never milled flaked grains before, not sure why they'd recommend that. It has already been run through rollers once...

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