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Messages - jeffy

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2191
Just wondering about the Cluster hops.  Have you ever had a beer that used Clusters?  I doubt they would add the appropriate flavor to a Belgian beer.  I'd switch to something closer to Sterling or even Goldings.
All the other advice is right on target - the dark candy syrup, the light extract, cutting the specialty grains.  This beer is mostly about pils malt flavor and esters from the syrup and Belgian yeast.  It should have every opportunity to finish at as low a gravity as possible.

2192
General Homebrew Discussion / Re: Green beer
« on: March 16, 2011, 06:50:20 PM »
Tomorrow's St. Pats Day and I've been so sick with the flu that I haven't had a beer for three days.  This quote keeps running through my brain:
In 1815, the black stuff received a most impressive unsolicited testimonial from a cavalry officer, wounded at the Battle of Waterloo. ‘When I was sufficiently recovered to be permitted to take some nourishment, I felt the most extraordinary desire for a glass of Guinness…’ he wrote in his diary. ‘Upon expressing my wish to the doctor, he told me I might take a small glass… and I shall never forget how much I enjoyed it. I am confident that it contributed more than anything else to the renewal of my strength.’


2193
All Grain Brewing / Re: Water to grain ratio for mash tun.
« on: March 16, 2011, 05:18:25 PM »
Like KGS, I tend to fill my 10 gallon round Rubbermaid cooler with the grist, and then add the water.

Doing it the other way (i.e., adding the grist to the water in the cooler) raises two concerns for me:
1.)  I may not be able to get all the grist in the 10 gallon cooler

I tend to brew high-gravity brews and/or 10 gallon batches, so it is not unusual to see 7 or 8 gallons of dry grist filling the cooler before the water is added.

2.)  More enzyme damage may occur if I add the initial amounts of grist to the entire mash volume of hot water.

High initial "strike" temp of water in the mash cooler could have a disproportionate effect on the first addition of grist and lead to enzyme denaturation.  On the other hand, a quicker drop in strike water temp should occur if strike water is added to the entire amount of grist, and less damage occurs to the enzymes.

What say you?

I say I have no enzyme issues by adding the grist all at once to the hot water in the mash tun.  Pour and stir, then check the temp.

2194
Ingredients / Re: Pale vs Pilsner
« on: March 15, 2011, 05:48:03 PM »
I think I'd notice a difference.  I had a barelywine once made with pils malt, and my first question was "Did you use pils malt".  I can pick it out pretty regularly.

But making a Belgian style beer with pale malt?  I think it would be fine to do.  It might not be "to style", but I think it will still be good.
I'm with Tom here.  I can usually identify pils malt flavor and sometimes it works well, other styles not so much.  My standard APA and IPA use pils malt as a base and I like their flavors, but of course the hops are the focus there.

2195
General Homebrew Discussion / Re: Legality of brewing eisbier
« on: March 14, 2011, 11:09:24 AM »
Yes, we're in Taos, NM, probably under two months now from opening. We'll be right across the street from the Post Office and Michael's Kitchen, just north of the plaza. Pop in and say hi if you're up here!

gabe
Is Michael's Kitchen the one where half the decor is angelic and half is devilish?  Loved that place.

2196
Equipment and Software / Re: Brewing Software for Mac
« on: March 14, 2011, 10:20:00 AM »
Easy ROT w/ room temp grains and preheated mashtun: strike temp = desired mash temp + 13. Units in *F.

Yeah, but what about the mash thickness?  I would change quite a bit from 1 Qt/# to 2 Qt/#.

2197
Equipment and Software / Re: Brewing Software for Mac
« on: March 14, 2011, 08:40:08 AM »

2198
I will not be brewing or going to the Kona Brewers Festival either.

I have to figure out why all of my DirecTV DVRs are not receiving a signal from the satellite dish (giving me message 771A "cabling problem") and do a brake job on my wife's Accord.  We had a power outtage last night and when service was restored no TV signal.  Maybe the tsunami ate the satellite.

Domestic tranquilty supercedes beer around here this weekend.
They say the earth is off its axis a little since the quake.  Maybe that's it.

Going to brew Dort Export tomorrow.  I hope I remember how.  Last brew day was Jan. 23.

2199
General Homebrew Discussion / Re: Beer Comp Entries Up?
« on: March 11, 2011, 02:14:48 PM »
Our Florida only homebrew competition (Best Florida Beer Championships) had a record 480 entries this year.  We also had 102 entries in the Pro Comp side of BFBC, all from little breweries in Florida.
I doubt that any of these folks entered to save money though.

2200
All Grain Brewing / Re: beer gas
« on: March 11, 2011, 05:02:14 AM »
At the bottom of page 240 of "How to Brew", in his discussion on the two unfermentables in beer that contribute to body, namely unfermentable sugars and proteins, Palmer mentions that dextrins (carbohydrates that are long chain sugars) are suspected by some brewers to be the leading cause of beer farts.
It makes sense to me that mashing lower to create a more fermentable wort could solve the problem, or is worth trying, so that the beer's sugars are broken down in your stomach rather than in your intestines. 

This is what I understand to be the leading cause of beer gas.

We should have a contest.  ;D


You just made me imagine a conference room full of people testing that theory at the NHC in San Diego.
Not a pleasant thought.

2201
General Homebrew Discussion / Re: NHC Competition submission
« on: March 10, 2011, 09:11:58 AM »
That's a half liter bottle.  Although legal it is much taller than a 12 ounce long neck and taller still than a stubby (Anchor type).  Why not get some 330cl bottles - most of the Belgians we get here come in those sizes.

2202
Kegging and Bottling / Re: Newbie Kegging Kwestions
« on: March 10, 2011, 07:21:27 AM »
Have you ever considered a Party Pig? http://www.partypig.com/
They fit nicely into a fridge, hold about 2.5 gallons and are self-pressurizing.  You put a bladder inside that expands to take up the space when you draw off a glass of beer.
I used to use one before I got extra refrigerators and kegs.

2203
Kegging and Bottling / Re: Newbie Kegging Kwestions
« on: March 10, 2011, 05:21:32 AM »
I don't put the CO2 bottle in the fridge either.  As a matter of fact I don't even connect it or turn the valve on unless I want to force carb a keg or add some pressure to a keg for serving.  A keg with 10psi of pressure will pour a few pints of beer without "recharging" it with more gas.  (This is dependant on the amount of head space though - more head space volume will push more beer, so you don't need to charge the keg with more gas as much as it empties.)
Lots of folks on this forum force carbonate by leaving the CO2 attached to the keg for a week at cold temps.  I prefer to get the keg cold and force carbonate at higher pressure (30+ psi), shaking the keg for about a minute.  With practice I've gotten consistent results this way.  I'm afraid of leaks since I have so many kegs so I don't like to leave the gas turned on.  Besides I'm not patient enough to wait a week.
A picnic tap is just a thumb operated valve on the end of a hose. 
You are regulating the amount of pressure going to the keg.  There's a screw on the reg that controls the amount of pressure up or down.

2204
Yeast and Fermentation / Re: Saison yeast substitution tips
« on: March 10, 2011, 05:04:06 AM »
If you have to use a dry yeast, the only one remotely close would be T-58. But it's not nearly as attenuative as 3711. I recently made some beer with very similar gravities and grists, with 3711 and T-58. 3711 finished at 1.004, T-58 at 1.014. But, "saison" is sort of a catch-all category, and it can mean whatever you want, really.
I had a similar high finishing gravity using T-58 in a Tripel.  The half I fermented with 1388 finished at 1.010, but the T-58 stopped at 1.018, which is no longer a Tripel.
I really think that Saisons are pretty identifiable by the yeast and that if you don't use Saison yeast, you won't be making a Saison.  What you make may be really good no matter what, but you may want to call it something else.

2205
All Grain Brewing / Re: Skimming foam from the boil
« on: March 09, 2011, 09:28:20 AM »
If you're prone to getting easily distracted by shiny objects, then skimming gives you something to do.

LOOK! a chicken!

Nah, its not a chicken or even the kids that provide the distraction.  Its usually "Now where did I put those damn hops I weighed out 10 minutes ago ???
Actually the biggest distraction for me is this forum.  What starts out to be a couple minutes sometimes turns into 20, then why did the flame go out, and what's that propane smell, or dang boil-over...

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