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Messages - yso191

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137
Ingredients / Re: Zesting method?
« on: November 30, 2016, 01:55:49 PM »
Excellent!  Thank you.  I had never heard of a microplane.  Now off to the store...

138
Ingredients / Zesting method?
« on: November 30, 2016, 11:31:12 AM »
How do you zest?  I've used a zester previously, but what a pain!  I've heard people use a peeler, but am unsure how hard it is to avoid the pith.  I'd love a more efficient method.

139
Ingredients / Re: Brewtan B
« on: November 30, 2016, 11:27:51 AM »
Of course that is correct. Here in Europe we despise people that use teaspoons to measure things

Despicable me...

140
The Pub / Re: New hop field next door
« on: November 24, 2016, 05:31:41 PM »
In Navy boot camp we often patronized "midnight small stores".
Any idea what varieties will be grown?

I know all about midnight small stores.  I've been known to sneak into the officers mess while on midwatch... I think the statute of limitations has passed... but I digress.


Even if it hasn't what are they gonna do? Redraft you?  ;D

When were you in, and where?
I was on the Juneau (LPD-10) from 1975-79

141
The Pub / Re: New hop field next door
« on: November 23, 2016, 06:50:43 PM »
In Navy boot camp we often patronized "midnight small stores".
Any idea what varieties will be grown?

I know all about midnight small stores.  I've been known to sneak into the officers mess while on midwatch... I think the statute of limitations has passed... but I digress.

I will find out what hop variety(ies).  This farm has another block of new hops about 1/4 of a mile away that is just as big - it is all Citra.

142
The Pub / New hop field next door
« on: November 22, 2016, 04:49:41 PM »
Two blocks from my house:


Sorry, I apparently don't know how to post a video.  I asked a worker who was setting up the trellises and he said "Over a hundred acres".

143
Ingredients / Re: Brewtan B
« on: November 21, 2016, 05:15:55 PM »
A quick question: How important do you think the mash addition is?

I brewed an IPA last Sunday and just did the boil addition.  My thinking was that it will help, but the beer won't be aged so why use double the amount?

144
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 07:39:44 PM »
Given that I am following the directions I read online to mash for 60 minutes without the Acidulated malt then an addition 45 with it...

I have calculated the water salt additions based on only the other malts, and I have hit all the targets for 'Yellow Balanced.'  However the mash pH is sitting at 5.54.  Normally I would add Lactic acid to drop it, but since I am going to be adding Acidulated malt, I'm thinking I will just add a portion of that to get down to my target pH, then add the balance of the Acidulated malt after the 60 minutes.  (4 oz. will drop it to 5.28)

145
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 07:25:19 PM »
I think yellow balanced is the right target for the style. I would build the water without regard for your later salt addition to make sure you have all the other minerals where they need to be and then add the additional salt. I assume you'll add the additional salt at the end of the boil or later in which case you still need mash ph and calcium levels within a suitable range to get good conversion.

Yes, I was thinking this would be best also.  My thinking about how to use Bru'n water to accomplish this is to put the salt on the spreadsheet to determine the amount of salt to add to the boil to get to the ppm target, then back it out of the spreadsheet and proceed like it is a typical beer mash.  Am I missing anything?

146
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 19, 2016, 08:46:03 AM »
I too put a Gose in my queue as well. I saw this recipe that I may try after I see how my first one goes. Looked interesting.

http://homebrewacademy.com/gose-homebrew-recipe/

Yes, I saw that during my research too.  I love researching and experimenting.

147
The Pub / Re: Whiskey
« on: November 18, 2016, 12:20:57 AM »
I just opened my second 1.75 l bottle of Kirkland (Costco) Blended Scotch Whiskey.  The first one was very pleasant, but simple.  Easy to drink, but without distinction.

This second one is IMO a bit phenolic.  It is not unpleasant, but right on the border.  It tastes of band-aids, smoke, sea-water, cinnamon and (I'm reaching here) marshmallow.  As I taste a little more of it,  sea water or oyster shell is what comes to mind more than anything else.

Dang it!  I think my palate training is ruining my drinking.

I liked the first bottle better.  It was unremarkable but pleasant.  This one...right on the fence... but more to think about.

148
Equipment and Software / Re: Best way to clean for a dirty Jockey Box?
« on: November 15, 2016, 12:45:00 PM »
Yeah loaning a Jockey Box is hazardous by nature.  Drunk they day of use, hungover the next day, and then out of mind...

149
Equipment and Software / Re: Bru'n Water profile for a Gose?
« on: November 14, 2016, 12:01:00 PM »
The maximum sodium level that should be used in Gose is about 250 ppm. That has been confirmed to me by an award winning Gose brewer and that agrees with the typically cited 250 ppm taste threshold for sodium.

Thanks for chiming in Martin! 

150
Beer Recipes / Why Acidulated Malt?
« on: November 14, 2016, 11:53:12 AM »
As I have posted elsewhere on this forum, I am planning to brew a Gose.  I've been wrestling with the mash and fermentation dynamics, and now find myself wondering why I should use acidulated malt at all.  What would be the difference if I just dosed the beer after fermentation with lactic acid?

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