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Messages - jeffy

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1861
Equipment and Software / Re: Cheapest/best wort chilling device.
« on: January 23, 2012, 03:23:46 PM »
I have an extra pump in my system now, so after running hose water through the chiller until I get about 85F, I pump ice water through it to get down lower.  I recirculate back to the kettle with a whirlpool until the whole mass is the proper temperature.

Before I had this system, I used to pump wort out of the kettle, into a counter flow chiller (garden hose attached), into 20 feet of copper tubing in an ice bath, then into fermenters.  This worked fine, even in Florida.  It works best if you move the copper tubing around in the ice bath or stir the ice-water.

1862
All Grain Brewing / Re: Measuring mash pH
« on: January 23, 2012, 03:11:49 PM »
So what chemicals do you guys have at hand to adjust the water?  Or does a "pH stabilizer" like this from Morebeer work just as well?

http://morebeer.com/view_product/19873/102199/52_ph_Stabilizer_-_1_lb

As discussed in several other threads, the 52 stabilizer doesn't seem to do much.
I keep Gypsum, Calcium Chloride, Calcium Sulphate and Magnesium Sulphate on hand, but I use lactic acid to acidify the mash in pale colored beers for the most part.

1863
It's a beautiful day here, sunny with temps in the 70's, and I'm 40 minutes into the boil of a Milk Stout.
It seems too quiet around here.  Usually I have beer to rack or beer to keg or stuff to clean or bottle or something, but not today.  Just enjoying a relaxing afternoon.

1864
I am wondering if the wort has been fermented or if it got hot so suddenly that the yeast was killed first.  Have you taken a gravity reading?  If it is low (finished) then more yeast will not help.
Does it taste hot?  Fusel alcohols burn.

1865
All Grain Brewing / Re: Decoction Trouble
« on: January 20, 2012, 03:40:42 PM »
Thanks guys, I think next time I do a decoction mash out ill take a really thin portion to boil. I feel like that was my biggest problem. Though I was wondering if any grain husks get into the thin decoction boil would that leech out tannins? This is one question that is bugging me seeing as this is the main reason why we lauter, to keep out grain husks from the boil. Any input on that?
The difference in tannin extraction relies on pH.  As you lauter, the pH will rise to a point that you want to stop, but during the mash the pH will deter tannin extraction.

1866
All Things Food / Re: Big Green Egg
« on: January 20, 2012, 10:39:20 AM »
Has anyone ever tried making their BGE into a cold smoker?  I'm wondering about using some flexible metal dryer hose and duct tape and shunting the smoke over to a vented box.  I want to cold smoke some fish and some more malt.  Just wondering if anyone's tried something like this and if screwing with the top vent will make it stop burning.  I know you can smoke fish on the BGE but cold smoked and warm smoked are very different things with fish.

Yeah, this is doable, although the way I've seen most people do it is they have either a tiny green egg with flexible duct where the daisywheel would go, directing into the lower air vent for the BGE. Another way to do it would be to do the same with an old weber smokey joe, buy an extra lid and cut a hole in it for a duct. Never tried it myself but it certainly seems like a winner.

That is exactly what I do, plus I have a box with screen-bottom shelves about 16 feet of ductwork away from the hot smoke.

1867
The Pub / Re: What's the Weather Like Where You Are?
« on: January 17, 2012, 03:02:50 PM »
(I teach a 7:30am lab, groan)

Purdue? I remember those 7:30s fondly.

Well, I remember them, anyway.

Actually, I don't remember some of them.

I remember not coming back for a second year.

1868
All Grain Brewing / Re: Decoction Trouble
« on: January 16, 2012, 08:12:50 PM »
Also, the higher the temperature of the mash, the more boiling liquid you will need to raise it.  The closer it is to boiling, the larger the decoction.  Usually the last (mash out) decoction is mostly liquid and much more than the mass of lower temp decoctions.

Anyway, it doesn't matter much whether the enzymes were deactivated because they were most likely finished working by the end of the mash and I understand that raising the temp to mash out doesn't make much difference in efficiency.









1869
All Things Food / Re: Roasted some Coffee Today
« on: January 16, 2012, 02:01:27 PM »
Just yesterday on the NPR show Splendid Table they did an interview with Tom Owen of Sweet Maria's about home-roasting coffee.  'Made me want to look for the hot air popcorn popper that I haven't used in years to see if it is the cool kind.  
I'm very tempted to try this, as if I didn't have enough to do already.

If you do it I'd be willing to bet there's a 99% chance you won't/can't stop....  ;)

Then I had better not.

1870
All Things Food / Re: Roasted some Coffee Today
« on: January 16, 2012, 01:39:48 PM »
Just yesterday on the NPR show Splendid Table they did an interview with Tom Owen of Sweet Maria's about home-roasting coffee.  'Made me want to look for the hot air popcorn popper that I haven't used in years to see if it is the cool kind.  
I'm very tempted to try this, as if I didn't have enough to do already.

1871
Ingredients / Re: Dry Hopping a Bohemian Pils
« on: January 15, 2012, 06:53:10 AM »
I have often wondered if Euro lagers have very little hop aroma here because of the shipping distance.  Perhaps they have more hop aroma when fresh and local.  (It has been 38 years since I was in Germany, well before my critical beer evaluation stage of life.)
I dry hopped the second half of my German Pils while the first half was in the keg and it does not seem out of place.  I'll bet a Bo Pils would be nice with some saaz dry hops.

1872
The Pub / Re: Bacon increases cancer risk
« on: January 14, 2012, 02:45:40 PM »
Maybe Denny should get to his house just before the party doesn't start and grab a couple of growlers to go.
Just don't take any bacon.

1873
They'd probably all score the best in Belgian Specialty, but I understand they are only allowing one per sub-cat, so I have no immediately helpful suggestions, but here goes anyway.  I have had some commercial Saisons with brett, so I see no problem with your first choice.  If you can identify the wood character in the other, especially if you prompt the judge to look for it, then wood-aged is a good choice.  The cleaner one with honey can go into Belgian Specialty.  They sound really good.

1874
Commercial Beer Reviews / Re: Most fun Label
« on: January 13, 2012, 12:12:21 PM »
They used to have an ad that said, "pick up a six pack for the wives!"

1875
Beer Recipes / Re: How to Doctor a Belgian Blonde
« on: January 13, 2012, 10:29:22 AM »
I do like the idea of using some candi syrup. Do you guys think half a pound in a 5 gal batch would be noticeable? I don't want to bump up the gravity too much.

I also just remembered that I have some Citra, and I'm thinking that would make a terrific dry hop for something like this.

Decisions, decisions...

I doubt a half pound of sugar would do much for color or flavor, but on the other hand I really like hoppy Belgian ales.  Go with the Citra.

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