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Messages - narvin

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1
General Homebrew Discussion / Re: "We Might Have Been Wrong About FWH"
« on: August 17, 2017, 06:18:09 PM »
I also wouldn't say that first wort hopping is "traditional".  It may have been rediscovered in the 90s but if you listen to Yvan De Baets, all of the great Belgian beers had already begun their decline by then.  8)

2
The Pub / Re: Guess I'm not gonna be a star....
« on: August 05, 2017, 11:10:19 AM »
It could have been fun... You could play a character nothing like yourself to get famous (i.e. rich) with rubes around America like Duck Dynasty, Larry the Cable Guy, etc.

3
The Pub / Re: Shrubs
« on: July 26, 2017, 03:19:17 PM »
Making kombucha is so easy... if you're already buying it raw, you can just pour the dregs into a sugar/tea mix and start your own scoby.  I agree that you might end up with more than you want to drink, but it's worth trying.  If nothing else you'll save $5 a few times  :)

4
Kegging and Bottling / Re: Natural Carbonation in Keg.
« on: July 25, 2017, 07:39:35 AM »
My little tidbit to those who carb in the keg. Add the priming solution to the fermenter and allow it to restart fermentation. Then rack that into a keg. You will kill 2 birds there by the yeast consuming any left over oxygen from the transfer and keg.

Yep, did this last time.  Waited maybe an hour before transferring.

5
Yeast and Fermentation / Re: She's Stuck!
« on: July 22, 2017, 12:46:04 PM »
Are you trying to get the yeast to clear or for the beer to attenuate more?  If the yeast is dropping out, it's not fermenting.

As others have said, it's done when it's done.  It might still be fermenting slowly, and warming it up would help.
If it stopped, maybe the wort wasn't as fermentable because the mash temperature varied, or the ingredients changed, or the pH was different due to seasonal water variations.  It could be that the yeast wasn't healthy, but at this point it's hard to fix.  Chilling will make it clear but that doesn't affect the FG.  If it tastes sweet and there are fermentables sugars that the yeast failed to use, pitching a large active starter can help.

6
Kegging and Bottling / Re: Purge keg with Iodophor
« on: July 20, 2017, 08:34:55 AM »
There's no problem using iodophor at its recommended concentration when purging kegs.  Even if you leave behind an ounce in 5 gallons, the resulting iodine is significantly below the flavor threshold.  I was a little bit worried before I started doing it, but I haven't experienced any noticeable effects.

7
General Homebrew Discussion / Re: Special Delivery from The Beerery
« on: July 18, 2017, 01:26:35 PM »
So I guess you're pleased with the shelf life of your cans?  Very cool.

8
The Pub / Re: Tipping ettiquite
« on: July 15, 2017, 09:29:01 AM »
There's no "service wage" in Oregon, so they are making at least State minimum which just went up to 10.50 I think? 

Quite a few years ago my sister-in-law worked as a waitress in Portland and her employer's report to the IRS listed her tips as 8% of all the bills from the tables she waited on no matter what she actually received, so stiffing a server in Portland hurts them two ways.

On the other hand, I doubt anyone is averaging less than 8%, and if it was more it's on you to report it.

These days it's likely moot since with credit and POS systems I think all charged tips are reported at the actual amount.

9
Beer Recipes / Re: Golden Sour
« on: July 11, 2017, 07:49:33 AM »
I just want to point out that Brett is not necessarily going to get you a sour beer.  It can produce some acidity, and with a tart fruit added and the tannins from the wood you might get what you're looking for.  I haven't had the source beer but if it's legitimately sour, lacto/pedio is probably the cause.

10
All Things Food / Re: 5 mother sauces
« on: July 09, 2017, 06:03:19 PM »
I use sodium metabisulfite and brewtan b in mine


Sent from my iPhone using Tapatalk

Funny you say that, when making pizza it's worth noting that active dry yeast contains ascorbic acid as an anti-oxidant.  And in small batch sizes, oxidation could still be a problem. Sorry, but you brought it up  :D


http://slice.seriouseats.com/archives/2010/10/the-pizza-lab-how-to-make-great-new-york-style-pizza.html

11
All Things Food / Re: 5 mother sauces
« on: July 09, 2017, 05:36:50 PM »
Bolognese has tomato but calling it a "tomato sauce" is a disservice imo.  It is a rich meat sauce with some tomato, not the other way around  ;)

Besciamella has existed in Italy for a long time, though I think mostly in the north.  They put it in their lasagne but my family would call that heresy.

12
General Homebrew Discussion / Re: Summertime beer cocktails
« on: July 09, 2017, 02:05:03 PM »
Not a huge fan of beer in cocktails but a nice Saison can be great for breakfast with some fresh squeezed orange juice.

13
All Things Food / Re: 5 mother sauces
« on: July 09, 2017, 01:59:47 PM »
Seems quite Euro-centric  ;) Obviously these are classics but I'm much more interested in exploring an Indian cookbook than mastering veal stock.

Also, a true Bolognese has barely any tomato.  It's all about the meat.

14
Ingredients / Re: Cryo hop pellets
« on: July 09, 2017, 01:53:27 PM »
I also got a pack of these hops at the NHC, Simcoe.  I dry hopped 3.5 gal. of an old (1.5 mo.) IPA with it, and I got a really nasty, harsh bitterness from it.  Time helps mellow it, but after a 2.5 weeks, it's still harsh.  I'm thinking oxidized beta acids, but that's a guess.  Anyone else find this?  Thanks.

When and where did you dry hop?  Did you crash cool to settle out the solids?

15
The Pub / Re: "High End's" Message to Craft
« on: July 08, 2017, 08:10:15 AM »
And, I'm pretty sure Yuengling would be free to use the logo if they wanted.  Not craft, just independent.

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