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Messages - jeffy

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1801
Ingredients / Re: How to use tea in beer?
« on: March 29, 2011, 09:51:10 AM »
I use a little in my Wit also, probably less than a half ounce at the end of the boil.  (I'll have to check my notes).  I just over did the chamomile in what used to be a Belgian Strong Golden Ale and now I'm going to have to blend it to make it not so overpowering.  Even if I blend it back so the aroma is right, the chamomile flavor knocks me over.  So be careful.  I added this to the keg a little too aggressively.  The "measure" was one and one half palms full.

1802
Beer Travel / Re: More Scotland.....
« on: March 29, 2011, 08:19:23 AM »
They should have it as a smart phone app.  

They do, and it's very useful. Costs about 5 pounds ($7.50). The UI's a little clunky, but the functionality is great and you can see where yopu are in relation to the pub and how to get there.


How cool is that?

1803
At the risk of sounding noobish, what does 46ppg mean? :X
Gravity points per gallon.  If you had a specific gravity of 1.046, the gravity points would be 46.

1804
The Pub / Re: Kilt wearing
« on: March 28, 2011, 02:37:17 PM »
Anybody remember the Smothers Brothers?
I see by your outfit that you are a cowboy.
I see by your outfit that you're a cowboy, too.
We see by our outfits that we are both cowboys.
If you get an outfit you can be a cowboy, too.

1805
Yeast and Fermentation / Re: stuck fermentation ;(
« on: March 28, 2011, 02:18:04 PM »
No worries.  If you like the taste, drink it up.
The last beer I did that to (high initial mash temp) I gave up on the yeast and added brett to it.  It's getting nicer all the time.  (See my photo on the "show us your pellicle" thread.)

1806
Beer Travel / Re: More Scotland.....
« on: March 28, 2011, 01:17:09 PM »
I highly recommend buying a copy of the Good Beer Guide.

1807
Kegging and Bottling / Re: dry hop- sock in a corny?
« on: March 28, 2011, 11:13:37 AM »
So, do you tie floss, filament or teflon tape around the lid? No seal issues if this is the case?

I use monofilament to tie the bag to the diptube.
I've been using dental floss through the cage.  It's small enough that it will seal against the o-ring.

1808
All Things Food / Re: BBQ Style
« on: March 28, 2011, 07:44:10 AM »
Italians seem to have a thing against cheese and fish/seafood, but I've never really had that problem, especially with shrimp.

I was watching a "Chopped" episode last week and one of the judges acted like cheese and seafood was against the law or something.  I'm not sure I understand why.

1809
Ingredients / Re: Orange Blossom flowers
« on: March 28, 2011, 07:42:13 AM »
All that orange flavoring is fine, I'm sure, but the op wanted the aroma from the orange blossoms, which to me is totally different.  I've got some blossoming in my back yard right now and they do smell great, but not so much orangey.
A friend of mine once made a beer that he dry-flowered with orange blossoms.  It took a lot, but the result was very nice.  Floral, as I recall.

1810
Yeast and Fermentation / Re: stuck fermentation ;(
« on: March 28, 2011, 04:06:27 AM »
Hi all!
I recently brewed a cocoa stout. problem is attenuation is too low : 55%
any insights? here are the specs:
OG: 1.062
FG: 1.028
1st fermentation : 2 weeks at 70F, 2nd : 1 week at 70F. attenuation didn't change from racking.
yeast used : WLP036 dusseldorf (altbier) close to the expiring date, though well kept in fridge.
2 litres starter 18 hours prior to pitching for a 40L batch, which perhaps wasn't vigorous enough - though the actual fermentation seemed to be quick and sufficiently vigorous.
oxygenation of the wort was just as usual.
mash procedures: too hot at first (80 celcius) and brought back to 67 celcius with the addition of cold water after 15 minutes. perhaps denatured too many enzymes (to break down long chain sugars), thus not enough fermentables and too many unfermentables in the wort? though the conversion with the iodine test was OK after 90 minutes of mashing...
HELP!
Thanks ahead!

I'd say that 80C (167F) denatured all of the Beta enzymes and a lot of the Alphas, which would give you a lot of unfermentable wort and a high finishing gravity.

70F is pretty warm for fermenting, btw.
Did you measure the gravities with a hydrometer or a refractometer?  I ask because alcohol will not allow an accurate reading with a refractometer after fermentation has begun.

1811
General Homebrew Discussion / Re: Saaz and Cascade in an IPA?
« on: March 27, 2011, 08:35:28 AM »
OK, I'm noticing most of y'all are putting the Cascade up front and the Saaz at the end.  I just made a lager with the reverse.  Has a real skunky smell from the Cascade, I think I over did it...  Maybe now I see why y'all think the Saaz should finish...
I don't know where the skunky smell is coming from in your beer, but I've never gotten that aroma from cascades.  Skunk typically comes from the beer being light-struck, any chance something like that happened to your batch?
Some people tend to confuse skunky aromas with Saaz hop aromas.  They seem similar at first sniff, which is why I also thought it odd that Will was blaming the Cascades.  Maybe he overdid the Saaz?

1812
Beer Recipes / Re: Maris Otter in a Steam Beer?
« on: March 26, 2011, 02:48:38 PM »
Call me crazy, but my taste tells me that there may be some rye malt in Anchor Steam, just enough to give it a little spiciness and color.  Maybe you could add 2 to 3% Rye and see what you think.  Just a thought.  It couldn't hurt.  Besides, that Maytag guy seems sneaky.

1813
No brewing, but I just kegged my Key Lime mead that I made back in December.
I've got to do some more bottling for another local (Florida) competition.

1814
Add on beer tasting for extra income might help alot. Bier One in Newport, Or. is a cool place. Don't know their income, but they are still open with a town population of 10,000.
I imagine Newport, Or is going to have an "educated" beer population since Rogue is there.  That may offset the impact of only 10K people.

1815
Yeast and Fermentation / Re: Belgian saison
« on: March 25, 2011, 12:41:12 PM »
Yes, saison yeast is notorious for slowng down, but it will come back to life if you warm it up. 

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