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Messages - jeffy

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1966
Also, comments on how to crush the crystal malt would be helpful.  It says a rolling pin or heavy bottle, I presume on a cutting board?  Sanitization of the cutting board an issue? 

Another method I read about in one of my two books which said to crush up the malt in a plastic bag

Doesn't your homebrew supply shop have a gain mill?
Using a rolling pin would take a lot of pressure or strength to get a good crush, but if you had a very thin layer of grain ou could get it done.  No need to sanitize anything before the boil.  It only gets critical afterwards.

1967
All Grain Brewing / Re: Cereal mash today, brew tomorrow?
« on: December 30, 2011, 10:53:35 AM »
Instead of putting it into the fridge, why not put it into the oven at its lowest setting?  You can likely keep it at about 150 overnight and avoid the problems of heating it the next day.  AND you'll be sure that conversion has finished!

1968
Yeast and Fermentation / Re: Boiling starters in a flask
« on: December 30, 2011, 09:30:25 AM »
There's a product called Ferm-Cap that comes in little 1 oz. dropper bottles. One drop in a 2L flask has kept my starters of that size from foaming out/boiling over.  Works well for preventing wort boil overs as well. Some folks have concerns about using it as it is silicone based. I've decided to only use it only as needed which for me ends up being only occasionally in starters boiled in the flask.  If I boil in a pot and monitor closely there's no need.

I use this in my starters and in my boil kettle.  One or two drops is all you need.

1969
The Pub / Re: un-bifurcated garments
« on: December 29, 2011, 02:42:29 PM »
I just got a belated surprise gift from my lovely wife, The Oxford Beer Companion.  Pretty sweet.

1970
The Pub / Re: What's the Weather Like Where You Are?
« on: December 29, 2011, 07:40:41 AM »
Cold front came through last night.  It got down to 48F at my house.

1971
All Grain Brewing / Re: poor all grain efficiency, don't know why
« on: December 28, 2011, 04:28:36 AM »
I think that the most likely culprit is the crush.  Try grinding some malt on each of the two shops' mills and compare them.
If they look just the same, then my second thought would be pH.  As I understand, the water in your area is very soft and you have a very pale colored malt bill.  Without a pH meter to check you may want to just toss in a handful of acidulated malt and see if that ups the gravity.
Like Tom I use about 1.5 quarts per pound, which for 18 pounds is closer to 7 gallons than 5.
You may also try stirring the mash again after your initial draining and addition of sparge water.  Most batch spargers do this, then vorlauf a bit before draining or sparging.
By the way, when you take a gravity reading you should get the next digit from the hydrometer.  It's not 1.06 it's 1.062 or 1.066 or whatever.

1972
General Homebrew Discussion / Re: White Castles and Beer
« on: December 27, 2011, 12:10:51 PM »
I like cheese coneys.

1973
General Homebrew Discussion / Re: White Castles and Beer
« on: December 27, 2011, 05:12:24 AM »
Much more cheese.
http://www.skylinechili.com/signature.php
Oh, and onions are part of the charm.

1974
Yeast and Fermentation / Re: WL833 tastes sweet
« on: December 26, 2011, 06:22:06 AM »
That yeast will accent the malt more than some other lager yeasts.  It does look like the final gravity is within range.
How much hop bitterness did you calculate?  Enough to offset the sweetness?

1975
General Homebrew Discussion / Re: White Castles and Beer
« on: December 25, 2011, 10:58:11 AM »
I had some years ago, but quite honestly don't see the reason that people just love them. It's a dinner roll with a little meat and some chopped onions. Nothing to go out of the way for, in my opinion. I'd order a $1 double cheese burger from McDonald's before I would any of these. I don't even think a beer, and definitely not a glass of wine, would help much.

You must have had them during a sober moment.  Nothing better than a sack of Cheese Assassins at 3 AM.

Actually there's one thing that is at least equally as good, but it's a local thing from Cincinnati.  Cheese coneys really hit a spot after the bars close down.  This is a small hot dog, the bun slathered with a bit of yellow mustard, topped with thin Cincinnati chili and covered with a small mountain of shredded cheddar cheese.  Three is the correct amount.

1976
I just mashed together all my left-over home-smoked malt on a beautiful Sunday afternoon.  I've got 8# pils smoked over citrus wood from 3 weeks ago, 7# pils smoked over pecan a year ago and 4# Briess pils malt smoked over cherry and hickory that I forgot I had it's so old.
I'm gonna hop it to 28 IBU's with N. Brewer and Goldings and ferment with Bock lager yeast.
All this because my LHBS was closed Christmas eve.  I say, "good for them!"
Merry Christmas!

1977
General Homebrew Discussion / Re: White Castles and Beer
« on: December 22, 2011, 02:27:58 PM »
At NHC in Minneapolis (IIRC) one of the booths was serving White Castle burgers.  I had a hard time only eating a couple.  Forbidden fruit, I guess...

They were still warm, too.  That was a nice treat.

1978
Ingredients / Re: help me choose hops
« on: December 22, 2011, 11:39:22 AM »
Gary and I agreed that what a lot of people perceive as "earthy" we find more "dirty" or "woody".  Join the club, Martin!

Cheesey and musty to me, but I can understand what you mean by "dirty".  Send me a membership card.

1979
I was going to brew Monday with my brother in law, visiting from N.C., but then I found out that he is no longer drinking due to liver problems, so I don't want to tease him too much. 
I could still brew something Saturday or even Christmas day.  Perhaps a Rye IPA, half with Belgian yeast….

1980
Ingredients / Re: Weyermann Floor Malted Bohemian Pilsner Malt?
« on: December 21, 2011, 10:26:30 AM »
I have used it with a single infusion and got better results, more efficient, than their regular pils malt.  The flavor was subtly different, but I can't remember the specifics.  I do remember preferring it.

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