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Messages - jeffy

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2176
Beer Travel / Re: Coast to Coast Road Trip
« on: August 03, 2011, 10:32:23 AM »
Madison, Wisconsin. A nice place to visit and lots of interesting Wisconsin beers. I especially like the Old Fashioned, on Capitol Square. At least 30 Wisconsin beers on tap and over 100 more in bottles.
And it's not far from New Glarus, which is a nice little visit in itself, both for the brewery and the town.

2177
Ingredients / Re: Lime zest causing a stalled fermentation?
« on: August 03, 2011, 05:43:21 AM »
Check your pH.  Citrus zest is pretty acidic.  If the beer's pH is in the low 3 range, that could cause your yeast to shut down.  If that is the case, raising the pH back up to around 4 would allow the yeast to reactivate and finish fermenting the beer.

A lemon/lime corriander weissbier sounds pretty tasty!

I'm sceptical that citrus zest is acidic enough to significanly lower the pH of 5 gallons of beer - unless rightasrain used the zest of four bushels. I'd look more at yeast health, wort oxygenation and fermentability, etc. I doubt the zest has anything to do with it.
I agree.  Most likely another cause and not citrus zest.

2178
All Grain Brewing / Re: Volume of a pound of grain
« on: August 02, 2011, 02:25:19 PM »
The answer is likely to differ with uncrushed grain vs crushed.
Different crush settings are also likely to change your result by slight amounts.
I know it seems crazy, but if you take a 5 gallon bucket & fill it with uncrushed grain, I'd be willing to bet you will have trouble fitting it all into the same bucket, after crushing.

So true.  I tried to put a bag of crushed malt back into its original bag and it barely fit.

2179
Beer Travel / Re: Coast to Coast Road Trip
« on: August 02, 2011, 02:21:48 PM »
...If your navigator is drunk: Magic Hat in Burlington, VT
:D
I stayed a couple blocks from there and in spite of the distance preferred to go downtown to the Vermont Pub and Brewery (Gregg Noonan's).
Ebenezers in Maine is supposed to be nice, too, but check the hours before you drive all the way out into no man's land to find it (like I did).

2180
The Pub / Re: What is Your Favorite Time of Day?
« on: August 02, 2011, 02:12:11 PM »
I could walk in the Avenues without worrying about being mugged.

They mug people in Salt Lake City?

It's those late-night caffeine fiends running amok that you have to be wary of!   :D
Or the well-dressed teenagers hoping to tell you a little about the Church.

2181
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 30, 2011, 09:23:37 AM »
That is a thing of beauty.

2182
Ingredients / Re: Dried Apricot
« on: July 29, 2011, 12:59:59 PM »
if you find the unsulphered apricots, which you can do, may have to order online, put them in some 180F water for about 5-10m then start pulsing that in a food processor until you have a really chunky puree... then add it to secondary.
What if you used some of the beer from the secondary instead of water?  Would the lower pH help extract more fruit flavor?

2183
Kegging and Bottling / Re: Kegging a Weisse
« on: July 29, 2011, 10:59:33 AM »
Your kegged beer will eventually get very clear.  You can softly shake the keg every once in a while to stir up the sediment if you want, but it's hard to predict if you'll get a glass full of yeast or just some haziness.

2184
Beer Recipes / Re: Smoking malt
« on: July 29, 2011, 08:17:37 AM »
Dumb idea #2 - Smoked porter
In preparation for the cooler days of autumn, I'm thinking of either a coffee porter or more intriguing, a smoked porter.  But, how do I smoke the malt?  I'm assuming you need just a little bit since I want the smoke to be present but not over powering.  Probably just use green maple twigs for the smoking but I can get other woods if needed.   I am sure that I want to use hardwood and not softwood (pine, spruce etc). 

How do I smoke a bit of malt and how much do you suggest for a 5 gal batch so that it is present and supporting but not overpowering?  Doesn't have to be perfect but I need a starting point to fine-tune from later.

Thanks

Good choice.  I have one ready to keg right now.
I cold-smoke malt for brewing.  There's a nice thread with pictures here: http://www.homebrewersassociation.org/forum/index.php?topic=2814.0 but you can do it in so many ways and get good results.
Usually for a Porter, since the roast flavors are pretty big, I'd use about 20% cold-smoked pale malt.  If you smoke the malt with some heat it may change the characteristics of the malt a bit and make it more smokey, but that shouldn't matter too much with this style.
Definitely use hard woods.  Fruit trees make really nice smoke: apple, cherry, pecan, citrus.  Personally I stay away from mesquite, thinking it's too strong a flavor.  Alaskan Smoked Porter uses Alder.

2185
Which is harder, this defense or the final interview for Brewer of the Year?

2186
General Homebrew Discussion / Re: wort chillers
« on: July 28, 2011, 12:23:11 PM »
jeffy - how long does it take you to get to 60df with your method?  I do the same exact thing, but with an IC in the kettle instead of a CFC.  It takes me about 45min in the summer, maybe 35-40 in the fall/winter months.
Longer than I'd like - at least 45 minutes, probably longer for 10 gallons.  I need to upgrade my chiller to get faster.  I'm using an old Hearts Super Chiller and want to buy a plate chiller.

2187
General Homebrew Discussion / Re: wort chillers
« on: July 28, 2011, 11:20:19 AM »
I water my lawn with the effluent until I switch over to the ice-water- which gets recirculated. I'm toying with the idea of using a counter-flow to finish off the cooling instead of switching the lines to the IC. So it'd be chill from boiling with the IC and house-water until 100 or so and then run the wort through the counterflow with ice-water recirculating. I get to buy/make another piece of equipment and solve implementation issues... :-\

Freezing bottles is a good option but takes longer than straight ice melting. They work best in water-bath chilling, which also work well if you want to go to bed and pitch in the morning.

My own experience is that leaving it overnight to finish chilling is ok but not optimal.
I've been using a counter flow chiller and pumping the wort back to the kettle at an angle to form a whirlpool.  I use the hottest water for cleaning the brew area and then water trees with the rest.  I use ground water to get below 90F and then switch to ice water, which is recirculated to the (formerly hot) liquor tank.

2188
Ingredients / Re: Dry hopping with whole leaf
« on: July 28, 2011, 05:24:10 AM »
I recently dry-hopped in a carboy with loose whole hops.  They mostly stayed on the surface.  I had no issues with my auto-siphon when it came time to rack to a keg.

2189
Ingredients / Re: Coriander question
« on: July 27, 2011, 04:26:36 PM »
Charlie P. wrote something once about coriander limiting the amount of staling from oxidation.  I don't remember that he did any experiments, just observations about the longevity of his beers with the spice added.

I thought it was cinnamon added to the mash to prevent staling from oxidation, if I am not mistaken? 
I tried to do a search for it and found both cinnamon and coriander references with regard to staling.  The one I remember reading had to do with coriander.

2190
Ingredients / Re: Coriander question
« on: July 27, 2011, 02:17:44 PM »
Charlie P. wrote something once about coriander limiting the amount of staling from oxidation.  I don't remember that he did any experiments, just observations about the longevity of his beers with the spice added.

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