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Messages - duncan

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106
Beer Recipes / Re: Samichlaus Falconclaws recipe clarafication
« on: December 09, 2013, 08:33:53 AM »
It is meant for 1 year total of aging. It should be brewed on December 6, 2013, allowed to lager for 10 months, and then bottled to be enjoyed in December 2014.

Let us know how it goes if you decide to brew a batch. That's a lot of grain to wrangle!

Cheers,
Duncan

107
Hi Everyone!

Gordon submitted all if his answer for his Ask the Expert session. Be sure to head over there to see what he had to share!

And a big thank you to Gordon and everyone who participated to make this a great session of Ask the Experts!

Cheers,
Duncan

108
Ask the Experts / Re: Ask the Experts: Gordon Strong
« on: November 08, 2013, 10:38:38 AM »
Gordon has completed his answers for this edition of Ask the Experts. I would like to express a huge thank you to Gordon for taking time to answer our questions!

I will keep the thread unlocked for a while to give people the option to discuss any of Gordon's replies, though this is not intended for submitting follow up questions to Gordon.

Thank you to everyone who participated and be sure to share this with your homebrew friends!

Cheers,
Duncan

109
Other Fermentables / Re: Kambucha anyone?
« on: November 08, 2013, 08:59:29 AM »
I love kombucha and want to try to make it, but haven't yet. Whenever I gear up to do it I end up thinking, "eh, I'll just make a small batch of beer instead."  ;D

I spoke with a guy in Brooklyn recently who owns a kombucha brewery and has been making kombucha-inspired ales and wines. Basically, instead of a SCOBY he uses and ale yeast and adds some malt to up the alcohol. Interesting concept... Could be a fun experiment.

110
The Pub / Re: Arcade fire - reflektor
« on: November 07, 2013, 08:49:08 AM »
I like a lot of weird music, but I can't stand Arcade Fire, or any of these new hipster folksy bands.

They're over a decade old!!

That's why I used the magic operator "OR"!!

Woops! I must have imagined the word "other" in there after "any."  :o Here I was thinking I was dropping some serious knowledge... Apologies for that!

111
The Pub / Re: Arcade fire - reflektor
« on: November 06, 2013, 04:22:14 PM »
I like a lot of weird music, but I can't stand Arcade Fire, or any of these new hipster folksy bands.

They're over a decade old!!

112
The Pub / Re: Arcade fire - reflektor
« on: November 06, 2013, 12:48:26 PM »
I've only heard a few tracks, but I'm digging it. It's always hard to "live up" to past works, but what's the fun in doing the same thing over and over again? Hoping to get my hands on the vinyl soon!

113
Ingredients / Re: Adding Chai Concentrate
« on: November 05, 2013, 09:58:44 AM »
From the awesome Bhakti folk:

Quote
We bottle at 165 degrees which kills the bacteria that enables us to have the 15 week shelf life.  I don't believe you have anything to worry about with the concentrate and sanitation issues as Avery Brewing Co uses it for a seasonal beer they brew and it's passed all of their internal tests.

114
Ingredients / Re: Adding Chai Concentrate
« on: November 05, 2013, 09:20:51 AM »
hopefully I can find the unsweetened stuff and it was a pasteurized so all I have to do is dump it in and go about business as usual.

Thanks for help everyone!

115
Ingredients / Re: Adding Chai Concentrate
« on: November 05, 2013, 09:01:56 AM »
Does it contain any sugar? If you've bottle conditioning and it contains sugar, you'll need to reduce your priming sugar.

THIS is something I had not considered... I will have to check it out.

I emailed them about the pasteurization methods they use, so hopefully I will hear back from them about that.

edit: The "original" concentrate I was planning on using has 13g  of sugar (per 1/2 cup), but apparently they make an unsweetened version with no sugar, which I haven't seen in stores before. If I do go with the concentrate with sugar, do I just subtract the amount of sugar I am using from how much priming sugar I was planning on using? Never ran into this issue before...

116
Ingredients / Re: Adding Chai Concentrate
« on: November 05, 2013, 08:14:24 AM »
I'd wonder what the process was for concentration. Was it pasteurized prior to packaging? If so then it should be fine to sanitize the exterior of the container and dump it in. If you're not sure about the packaging then I'd think about blending it with a small amount of vodka or grain alcohol to get to around 25-30% alcohol to kill off anything that might be living in it. I wouldn't pasteurize out of fear of losing too much of the aromatics.

Good point. I'll try and get an answer from Bhakti.

117
Ingredients / Re: Adding Chai Concentrate
« on: November 04, 2013, 03:44:36 PM »
that would work. I'm not sure it would be absolutely necessary though. Depends on your appetite for risk  ;) even below boiling you are going to lose some aromatics in the heating. Although I suppose you could do it in a closed environment with vapor return (the lid on) and you wouldn't lose much.

I was worried a bit about losing some of the character by heat treating the concentrate. I am tempted to just dump it in without any prep. It's a pretty strong one (og: 1.081), so there should be enough alcohol in there to ward off bugs...I think!

Thankya!

118
Ingredients / Adding Chai Concentrate
« on: November 04, 2013, 12:19:57 PM »
I brewed the Yak & Yeti Chai Milk Stout recipe from the May/June 2013 Zymurgy this past weekend. Brew day went great, but I wanted to try something different then the suggested homemade chai extract, which is made by soaking dry chai mix in vodka.

There is a local chai brewer (Bhakti Chai) that sells there product in concentrate, and I would really like to use their blend. It's got a nice spiciness to it that I think would work really well. Anyways...

How should I go about adding the concentrate? I was thinking of pasteurizing it by bringing it to ~160-170*F and holding for 10ish minutes. Not sure if this is ideal, or if there is something else I should consider...

Thanks!!

119
...your planning the your next rental home based on how many fridges you can fit in there.

120
Ask the Experts / Re: Ask the Experts: Gordon Strong
« on: October 29, 2013, 07:19:50 AM »
Thanks to everyone who posted a question for Gordon Strong to consider! The question submission window is now closed, and Gordon will post his answers by 11/11/13. Stay tuned!

Cheers,
Duncan

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