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Messages - mudman

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31
General Homebrew Discussion / Re: Sourdough brew experiment
« on: November 13, 2012, 12:52:32 PM »
Bottled this one today.  My wife and I both tasted it and agreed that the yeast has more of a wine or champagne character to it.  It also has a very up front "wild" character to it, very complex, more than I had expected.  I forgot to check the FG on this  :-\, but it has a dry finish so I am sure it is done fermenting and had good attenuation.  Will update when the bottles are carbed and ready for testing.

32
I am not the biggest fan of fruit beers, but this one is definitely great.  I just bottled a Belgian Dark Strong the other night and for the last 2.5 gallons I dumped in a bottle of Wisconsin Red (minus one small glass).  Even warm and flat the BDS with cherry ale was very good!  I am very excited for it to come to maturity.

33
General Homebrew Discussion / Re: food grade buckets ???
« on: October 30, 2012, 02:49:16 PM »
Do I sense a pickle porter in the works? ;D

34
Yeast and Fermentation / Re: high final gravities
« on: October 28, 2012, 07:06:23 PM »
I am by no means expert but I have now done one brew around 1.080 and got it down to 1.010.  I read in Brew Like a Monk that most of the brewers making big Belgian beers ramp up the temp to finish off the  fermentation.  I started in the low 60's and ramped up to about 74 and some of the examples in the book go up into the 80's.  I think this may be one of the keys of getting a fuller fermentation.

35
Beer Recipes / Re: What to do with 6lbs of Amber LME
« on: October 11, 2012, 02:52:33 PM »
Yeah I can order some other stuff or add adjuncts or whatever.  I just want to use all the amber up.  Not a bad idea to have a session beer since the Belgian that I will be bottling soon will be around 10%.

36
Beer Recipes / What to do with 6lbs of Amber LME
« on: October 10, 2012, 01:48:49 PM »
Got a 6lb. jug of amber liquid malt extract and some hallertau hops taking up space, what would you make?

37
Equipment and Software / Re: Microscope use in brewing
« on: October 07, 2012, 10:10:32 AM »
I am new to brewing this year and have already been directed to your wiki in another thread.  Great information!  As a teacher is it always refreshing when people go through the work and time to share their knowledge with others free of charge.  Thanks!

38
Kegging and Bottling / Re: Labeling bottles
« on: October 06, 2012, 07:29:53 PM »
For real labels, I use Microsoft Publisher.  After I print them out I attach them using a glue stick.  The glue is water soluble so they come off easily when the bottles are empty.  For down and dirty beer ID I just write the batch number on the cap with a Sharpie.
Do you just use like a card stock or some other paper.  I am not planning on a big production here but for some of the big beers that will be around longer or given as gifts I think it would be neat to design a nice label.  Not to mention the fun of coming up with names and descriptions.
For keepers and gifts I do the same as denny, for gifts I use nice resume paper.something with a high rag content and texture so they feel nice in you hand as well. You can buy label paper that is pre gummed and it goes through a laser printer well enough but it's expensive
Good to know, I have resume paper, a nice new printer and Photoshop so I am going to start designing this week.  Thanks for the info all.

39
Kegging and Bottling / Re: Labeling bottles
« on: October 06, 2012, 12:05:52 PM »
For real labels, I use Microsoft Publisher.  After I print them out I attach them using a glue stick.  The glue is water soluble so they come off easily when the bottles are empty.  For down and dirty beer ID I just write the batch number on the cap with a Sharpie.
Do you just use like a card stock or some other paper.  I am not planning on a big production here but for some of the big beers that will be around longer or given as gifts I think it would be neat to design a nice label.  Not to mention the fun of coming up with names and descriptions.

40
Kegging and Bottling / Re: Labeling bottles
« on: October 06, 2012, 11:39:39 AM »
I use Avery round colored labels on the caps. I have the label template saved on my computer and I print the name of the beer on the labels. One color per batch. Makes them easy to identify at a glance.
This is a great idea. Do these labels peel off easily?
Doesn't matter does it?  They are on the caps if I am understanding and will be thrown away.

41
Kegging and Bottling / Labeling bottles
« on: October 06, 2012, 10:19:20 AM »
For those that bottle, how do you label your brews.  I am starting to get several different brews and they all look the same in those plain brown bottles.:P  Right now I am just using location to identify them.  I would like to design my own labels because I am an art guy and have graphic design knowledge.  So what do you do?

42
Yeast and Fermentation / Re: Belgian dark strong, low FG
« on: October 05, 2012, 01:46:45 PM »
Thanks Kyle.  I have read in many of the reviews for this kit that it had a lot of the "hot" alcohol taste for a long time but then got better.  I have had really good control over my fermentation temps and am very happy to say that I don't even get those "hot" notes even now in the samples that I have tried.  I will still age it in a secondary according to the instructions, but I think this one will be ready to drink as soon as it is carbonated.   

I also rechecked the kit info and the stated OG is actually 1.087, so if I get down much lower than I am now, this thing is gonna pack a punch. ;D

43
General Homebrew Discussion / Re: Sourdough brew experiment
« on: October 04, 2012, 02:56:58 PM »
The results are in the link in the original post.  Bottom line it appears the yeast outcompeted the lactobacillus first in the starter and than in the wort.  Perhaps there will be some post-ferment souring over time?
I am not expecting much in the way of sour taste.  My starter is wild caught yeast and I would call the yeast mild compared to a traditional San Francisco sourdough.   If you have wild yeast like mine I would say results will vary depending on the character of the yeast in your area.  It makes me think I am just doing a type of open/spontaneous fermentation with an element of control involved by having already harvested the yeast.

44
Yeast and Fermentation / Re: Belgian dark strong, low FG
« on: October 04, 2012, 11:35:39 AM »
Ok, checked my hydrometer and it is a little low, water was .999, so not a big deal.  I think I prefer a little drier strong beer anyway.  Some seem to be a bit too sweet to me.

45
Yeast and Fermentation / Re: Belgian dark strong, low FG
« on: October 04, 2012, 11:13:00 AM »
The kit said OG 1.080, my reading was 1.072 but I am not sure that the additional water and wort were mixed as well as they should have been.  Yeast was Wyeast 1762.

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