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Messages - jeffy

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All Grain Brewing / Re: Dortmunder Water Profile
« on: June 09, 2011, 03:59:42 PM »
I have been using the water profile that is listed for Dortmund in Promash as a basis for my salt additions.   Sorry I don't have that info at work.  Lately I have been setting the pH with acid and adding the salts to the boil as flavor additions with good results.
The first time I made it using this method it triggered memories from 10 years ago of the flavor of DAB.
This beer has just recently become available here in cans after a long absence.  It is surprisingly light bodied and much more carbonated than I remember it, but otherwise the flavors match up to the brew I make with Promash additions.

All Grain Brewing / Re: Sugar to lighten body
« on: June 09, 2011, 01:33:19 PM »
So it is apparent attenuation then.  Here's something I found on the homebrew wiki that has a calculation that Fred may have used:

Apparent vs. Real Extract

Hydrometers are calibrated for measuring the sugar (extract) content of a water solution. This is true for wort. But when used to measure the extract of beer, which contains ethanol, the reading will be skewed by the lower specific gravity of the ethanol. As a result the hydrometer shows a lower extract content than the actual beer has. This measured extract value is called apparent extract (as opposed to the real extract that is measured when there is no alcohol in the solution) and is commonly used when refering to the extract (or specific gravity) of beer. Like the real extract it can be expressed as weight percent, degree Plato or specific gravity. To determine the real extract one can boil-off the alcohol and replace it with distilled water before using a hydrometer. Or, if the original extract is known, the following formula [Realbeer] can be used to calculate the real extract from the apparent extract:

real extract = 0.1808 * original extract + 0.8192 * apparent extract
[edit] Apparent vs. Real Attenuation

When the apparent extract of the beer is used to calculate its attenuation it is called apparent attenuation. The use of the real extract will give the real attenuation. When brewers speak of just attenuation they are most likely to mean apparent attenuation since it can easily be calculated from the hydrometer readings.

All Grain Brewing / Re: Sugar to lighten body
« on: June 09, 2011, 12:36:45 PM »
So sometimes I'm thick. Fred said a pound of sugar in 5 gallons would lower the FG by 0.0027, for some reason I just can't get my brain around where that comes from...perhaps too much travel.

I'm thinking a pound of sugar is 45 pts (some say more, some say less). 45/5 = 9 pts per gallon, the sugar essentially ferments to completion leaving 1.000 out of the 1.009 we started with. Of course that is a pure sugar/water ferment. Take me the rest of the way to the 0.0027 since I'm not coming up with it...(where's the head scratching emoticon when needed)

Me, too.  Please explain.
I thought maybe they were saying that the hydrometer reading would change because of the increased alcohol.  Perhaps it has to do with apparent attenuation instead of actual, calculated attenuation, which accounts for the increase in alcohol.

The Pub / Re: Pabst
« on: June 09, 2011, 01:24:29 AM »
This fight seems odd to me because it has nothing to do with the beer and everything to do with marketing.  Pabst doesn't even have a brewery any more and who knows if it tastes the same as it did when it was the largest single site brewery in the world?  If all the people buy it only because it was marketed directly to hipsters, then what does that say about their sense of taste?  Do you really care about this beer or is it more about how you feel about a retro brand?
btw we had a great raffle prize donated by the distributor at our last competition - a PBR horse shoe set in a classy wooden box.  Everybody wanted that prize.  Second best was a 50's style Schlitz cooler. 
None of that makes me want to drink a PBR or a Schlitz.

All Things Food / Re: What's For Dinner?
« on: June 09, 2011, 12:35:54 AM »
Farm raised mussels, steamed in poblano pepper wheat beer, with sauteed chorizo, poblano pepper, shallots, corn and garlic with some cream for flavor and texture, served with garlic parmesan bread.
I had Hopfenweisse, SWMBO had champagne.

Beer Recipes / Re: Candi syrup recipes
« on: June 08, 2011, 09:08:25 PM »
You could combine them and have a badge that says, "Industry's Finest Cheap'n'Easy Brewmaster"

The Pub / Re: Bartender.....
« on: June 08, 2011, 07:04:10 PM »
It helps when your BIL is (was) a spirits distributor. :)

Maybe I'll use it in airlocks. :o

I think it may be worth it to come to a CFHB meeting to take that off your hands.

The Pub / Re: Abraham Lincoln
« on: June 08, 2011, 07:01:40 PM »
Did Abe ever visit NOLA?

He passed through in a Union ironclad en route to Africa after surviving the assassination attempt, but I doubt they stopped, for obvious reasons.

Wow, that's odd... I thought he flew to Africa on Air Force One.

You have obviously not read the book.

General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 05:22:31 PM »

Stuff you should never do....

Take a sleeping pill and a laxative at the same time!

Freaky. This just happened to me this morning. Except we don't have a spare. ::)
Read right after the post above it, this takes on a whole new meaning. ;D

Yeah, I read that the first time and thought, "spare bed?"

All Grain Brewing / Re: What would you call this beer?
« on: June 08, 2011, 05:00:14 PM »
That's getting expensive, both in money and beer!  If he wants the feedback, one cat should be plenty.  If he wants a ribbon, then.....

I often find myself writing "this would score a lot better as a suchandsuch style" in the overall impression section of the score sheet.  If he entered one category and it had a comment like that, then the problem is solved for the next competition.

Beer Travel / Re: Arkansas, Chicago, NYC
« on: June 08, 2011, 01:47:43 AM »
Gingerman in NY ( is also pretty cool - I travel there for business a few times a year and that is usually my hangout - will try to find the Blind Tiger next time.
You won't regret that decision.  Gingerman is nice, but not intimate like Blind Tiger.

All Things Food / Re: What's For Dinner?
« on: June 07, 2011, 07:27:13 PM »
What's the recipe for the spaetzle, I always have trouble getting them to hold together and not turn into a pile of goo.
Our local German restaurant (and good beer bar) uses chicken stock instead of water for theirs.  I don't know if that affects the consistency, but they taste good.

General Homebrew Discussion / Re: 6-Pack Brewing
« on: June 07, 2011, 02:32:13 PM »
Actually, that condensation dripping can return DMS (dimethalsulphide) or its precursor to the boil kettle.  I think it would be wise to avoid that.
I remember an old story about Rolling Rock from back in the day.  After building a new brewery they started to lose sales because the beer didn't taste the same.  Turned out that the old kettle vent had a bend in it that allowed the condensation to fall back into the wort and create their distinctive flavor, so they changed the new stack to mimic this.  (Keep in mind I have no idea if this is true, but it's a nice story.)

but I hope the bottle law changes first (no beer in bottles larger than 12 oz).

We had a stupid bottle size law in Florida years ago too.  Only 8, 12, 16 and 32-or-more ounce containers were allowed.  That left out almost all the European beers and all the craft beer bombers.  It was mostly a beer distributor's law, which was only changed because of active homebrewers in the state and one common sense senator.  Finding a sponsor is the first step I would think.

Events / Re: AHA Forumite Meetup
« on: June 06, 2011, 11:25:52 PM »
I'm ambivalent as to when, but I think this is a great idea Drew.  Thanks for organizing the meetup, and providing free copies of your book and special forum t-shirts to everyone.

Sign me up or a t-shirt, too!  Good job, Drew! 

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