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Messages - jeffy

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1891
General Homebrew Discussion / Re: Cold Crash Belgian Wit
« on: March 06, 2012, 12:03:27 PM »
This kinda bothers me just a little bit in a pet peave sort of way. 
Belgian Wits are cloudy not because of yeast in suspension.  That would be German/Bavarian Wheat beers.  Belgian Wits are generally cloudy with protein haze from raw wheat and a turbid mash.
If your Witbier starts to clear while cold conditioning, which mine do quite often in the keg, throw in a little flour.

Are wits made traditionally with a turbid mash? I have a copy of Brewing with Wheat but don't remember it that well. Wits were traditionally sour, to very sour, with very low attenuation too. The beer people call "Wit" today would be unrecognizable to a Belgian person from the 1930's. I blame Pierre Celis.

I remember pictures of this process in one of Michael Jackson's books, but it may have been a lambic brewery.  Now you've got me wondering.....

1892
General Homebrew Discussion / Re: Cold Crash Belgian Wit
« on: March 06, 2012, 11:52:56 AM »
This kinda bothers me just a little bit in a pet peave sort of way. 
Belgian Wits are cloudy not because of yeast in suspension.  That would be German/Bavarian Wheat beers.  Belgian Wits are generally cloudy with protein haze from raw wheat and a turbid mash.
If your Witbier starts to clear while cold conditioning, which mine do quite often in the keg, throw in a little flour.

1893
Question EVERYTHING you read on the web.

What?

1894
Yeast and Fermentation / Re: Bottling a Berliner Weisse
« on: March 05, 2012, 06:32:09 PM »
Surprisingly, the bulk beer in the carboy measured 3.14 pH and the bottle-conditioned and yet still flat beer measured 3.40.  The bulk beer tasted and smelled more lactic sour.
I think I'll keg this and force carbonate it.

1895
Questions about the forum? / Re: Go Down
« on: March 05, 2012, 03:29:07 PM »
Cool.  I knew it!  Maybe ask if they can restore the "recent items" button while they are at it.  Oh, and separate the unread items button from the AHA logo a little more for those of us (like me and Carl) with fat fingers.
Thanks.

1896
Homebrew Competitions / Re: NHC Entries closed....
« on: March 05, 2012, 03:22:17 PM »
I kind of like the idea of capping the number of entries per brewer.  It would level the field and show which brewers consistently make the best beer.  If you capped it at say 10 and nobody cheated (entered more in the name of the significant other or the dog), then those people who had 10 advance must be some pretty awesome brewers.

1897
Ingredients / Re: The Perle
« on: March 05, 2012, 03:16:47 PM »
I was accidentally sent an extra 6 ounces this year.  Whole flower, American, and I think around 8%.
I rarely use this hop, mainly in a Baltic and snpa.

Just wondering what folks like to use the Perle for?
Anybody mess around with it as a late addition? 
Good hops to blend with...C hops?  Goldings?

I was thinking about using them to bitter an American Brown, and perhaps again late.  Not sure.

Thanks for your thoughts and comments!

I think this is a clone of a German noble hop, (Hallertauer?) with a very little citrusy spiciness.  I've used it in German Pils and Dortmunders.

1898
Yeast and Fermentation / Re: Bottling a Berliner Weisse
« on: March 05, 2012, 05:18:43 AM »
No, I haven't tasted the rest of the beer in the carboy since I bottled those few.  I would have thought that 7 weeks in the bottles would have been enough time to show at least some carbonation.
When I get home tonight I'll taste and check the pH of both the bulk and the bottled.

1899
Yeast and Fermentation / Bottling a Berliner Weisse
« on: March 04, 2012, 06:10:46 AM »
I have 5 gallons of fermented Berliner Weisse that is not as sour as I like.  I syphoned off some into a few 12 ounce bottles, added 4 of those little Munton's carb tabs to each and let them rest about 7 weeks.  (This is starting to sound like one of those math word problems, but it's not, really.)
I tried a bottle yesterday and found the lactic sourness almost perfect, but the carbonation almost flat.
My question is whether increasing the amount of priming sugar will eventually carbonate the beer or will it only contribute to the lactic production
My other plan (instead of priming and bottling) would be to prime and keg it with a bit of head pressure.  If it is still flat in a few weeks I can then force carbonate it.

1900
Questions about the forum? / Re: Go Down
« on: March 03, 2012, 12:04:15 PM »
But if it's the forum software change that caused it, why am I not having any problems?  Feels like we're going around in circles....

To me, this should be a big clue as to where to look for the problem/solution.  What is the difference between what denny sees and what the rest of the population sees. 
I know, he's an old hippie and probably sees many things the rest of us don't see, but we're talking about browsers and stuff here.

1901
Questions about the forum? / Re: Go Down
« on: March 02, 2012, 03:50:58 PM »
Thanks for looking into this, but wasn't it your change that made the difference?  Firefox and Safari used to work for me and now, since the newer version of the forum is up and running, they don't, right?  I was hoping that you'd find the difference from the old to the new version in this respect.
 
In the mean time if others have been able to use them normally and it's my settings that need to be adjusted, maybe one of those people could help me and others reset our browsers.

1902
Equipment and Software / Re: Cheap IR thermometer
« on: March 02, 2012, 06:52:03 AM »
I use one to diagnose cooling system issues in cars.  Like bo says, they don't work well on shiny surfaces, so pointing it at a boil kettle isn't accurate.

1903
All Things Food / Re: BBQ Style
« on: February 29, 2012, 03:12:05 PM »
What's up with Lynnwood?  Both of them are from there - folks there giving up on Weber kettles?
;D  I guess so.  One is gone already, the other I haven't heard back yet.

I need to remember craigslist.

That's how I got a spare a couple years ago for $35.  Like new, too.  I had no idea how expensive they were at Home Despot.

1904
Questions about the forum? / Re: Changes
« on: February 29, 2012, 10:38:11 AM »
I don't think there was ever an answer for the "new" post going to the top of the last unread page instead of the last unread post.  It's kind of annoying.

I'll see if I can get somebody from the AHA to look into it, because I can't since it works fine for me.

Any word on this?  It makes reading this forum almost twice as time consuming.
If you're using IE9, clicking compatability view fixed it for me. It's the 'broken page' icon on the address bar to the left of refresh.

I'm on Firefox right now and was on a Mac earlier.  Do you know where to look for "broken page" on those?

OK, I did that on IE and it works, thank you, but I'd really rather use Firefox and at home I use a Mac.  Is there a way around this for the other browsers?

1905
Questions about the forum? / Re: Changes
« on: February 29, 2012, 08:57:25 AM »
I don't think there was ever an answer for the "new" post going to the top of the last unread page instead of the last unread post.  It's kind of annoying.

I'll see if I can get somebody from the AHA to look into it, because I can't since it works fine for me.

Any word on this?  It makes reading this forum almost twice as time consuming.
If you're using IE9, clicking compatability view fixed it for me. It's the 'broken page' icon on the address bar to the left of refresh.

I'm on Firefox right now and was on a Mac earlier.  Do you know where to look for "broken page" on those?

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