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Messages - santoch

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Beer Recipes / Re: Lemon Wheat Ale - Recipe Advice?
« on: June 05, 2017, 07:19:20 PM »
I'm with Martin on the Pilsner malt.

Beer Recipes / Re: cherry cola brown ale & flanders
« on: June 05, 2017, 07:12:10 PM »
Sounds good.  It'll get going again with these additional sugars.
Give it lots of time to finish.  Keep it cool, too.
Let us know how it turns out.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: May 31, 2017, 08:56:03 PM »
Be really careful about time and temp when doing sous vide.
Just like we avoid the 140F down to 70F range because it lets the bugs grow, bringing meat UP through the 40F-140F zone requires speed as well.

This goes for sous vide, barbecue, stuffed turkey, anything where you are bringing the meat up to temp slowly.  You can build up an inordinate amount of bacteria, and even if they eventually die due to higher temps, they can and do emit toxins that build up over time and remain after they are dead.

One of the BBQ forums I frequent has a rule that says "40-140 in 4". It is an interpretation of the USDA guidelines that is reasonable and gives a bit of margin for error.  Different factors, such as puncturing the meat and putting high-bacteria sources such as onions and garlic in the punctures, as well as a whole host of other factors, LOWERS that time.

The bottom line here is BE CAREFUL and learn everything you can before you blindly try out a technique that may have hidden dangers when it pertains to food safety.


I totally concur with what alestateyall said.

Beer Recipes / Re: 'Black witbier'
« on: May 22, 2017, 09:05:14 PM »
I love this idea.  Please tell us how it turns out.

Beer Recipes / Re: cherry cola brown ale & flanders
« on: May 22, 2017, 09:00:41 PM »
Sounds like a fun beer.  Overall I think it looks great.  Here's some constructive criticism:

I don't think you are going to need the tannin.  The cherry juice will add some tannins (residual from the skins during extraction), as well as a boost in acidity when it ferments down and both will increase the perception of dryness in this beer.  I also would presume that the kola nut will add a bit of tannin, too.

I don't understand why you are adding additional yeast for.  Both US 04 and 05 are plenty capable of fermenting this down with no problems whatsoever, including when you add the juice to the primary.  I think you can simplify it and just add the juice when it gets just past high krausen.  The yeast will love it.

[edit-delete dumb dumb paragraph where I should have read the full title.]

The wheat dme is a nice thought but remember that DME is normally 50/50 wheat and pilsner DME.  You will get very little flavor out of such a small amount.  You'd be better off to just add another lb of light Munich or 2 row.

Again, the above is all meant to help you simplify the recipe by getting rid of things that aren't going to make much of a difference.


Kegging and Bottling / Re: Carbonated but no head and slow pour
« on: May 22, 2017, 08:30:04 PM »
At what temp do you keep it?  Check your poppet valves in your kegs, too.  You may have a hop particle stuck in there.


Kegging and Bottling / Re: capping question
« on: May 20, 2017, 09:44:25 PM »
I hated that you need 3 hands with my wing capper.  I bought a bench capper after my bottling my first batch of glass bottles (I started wiiht Mr Beer). I never mounted mine and there's no need.  Its plenty stable by itself.
This was one of those "you can't afford to buy the cheap one" moments because I ended up buying both. It would have been better to just spend the extra 15 or 20 bucks and buy the bench capper from the beginning.

Kegging and Bottling / Re: Condensation
« on: May 19, 2017, 08:11:17 PM »
DOH!  I should have looked closer. 

Homebrewer Bios / Re: New Member
« on: May 18, 2017, 06:26:03 PM »
Welcome Sammy

Homebrewer Bios / Re: New Member
« on: May 18, 2017, 06:25:45 PM »
Welcome to the forum!  Fellow biology teacher here and lover of beer.  (of course)

Well, that explains a lot!  ;-)

Homebrew Clubs / Re: Club Night 2017
« on: May 18, 2017, 06:15:54 PM »
I sometimes try to pick a theme at big beer events.  All Sours.  All Lagers, Weirdest thing on your menu, etc.  At GABF, I like hitting the breweries that nobody heard of.  You can really find some gems.  "Uncle Billy's Brew and Q" one year, for example.  They ended up with GABF bling for a Kellerbier or something that year, and everybody walked right past their booth.  I'm sure glad I stopped.

Kegging and Bottling / Re: Possible leak?
« on: May 18, 2017, 06:03:30 PM »
with mine, I find that it works better if I first overshoot then back it down to desired pressure.  YMMV

Kegging and Bottling / Re: Condensation
« on: May 18, 2017, 06:02:21 PM »
If I want to swap my 3/16" gas line for a 1/4" gas line from C02 cylinder into kegerator, I will have to make a larger entry hole into the kegerator. Will I need to silicone seal the new larger hole to prevent outside air from getting into kegerator? Will duct taping the new larger hole be sufficient? I don't want a condensation issue in the kegerator.

Are you moving the tap further away so you need a longer run?  Be careful or you will get lots of foam.

All Grain Brewing / Re: IPA hopping technique survey/poll?
« on: May 18, 2017, 05:57:18 PM »
I do 60 15/10/5/0 + dry

I pretty much use the same weight all the time for the 15min and later additions, then adjust the 60 weight to hit my IBU target.  Sometimes, that may include sliding it to 65 or 55 depending so I can use a "round" number addition instead of some weird amount.  Makes it easier for upcoming batches, and the thought of using .278 oz drives my semi-OCD brain nuts.

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