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Messages - phillamb168

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2266
All Grain Brewing / Re: Quick recirc question for the weekend
« on: October 18, 2010, 07:44:17 AM »
Ah, sorry, I'll clarify (har har!): yup, I was referring to post-fermentation clarity. I've heard of "drop bright" but have yet to experience it in person. The first two steps have pretty much always been clear according to your definition, so it sounds like it's either calcium in the water (you should see our shower doors - I pretty much only use "eau du source," like Evian, at least until the plumber can install the whole-house filter.

I DO however do all of my CLEANING with tap water - I've noticed that a lot of my SS tubing gets crystalline deposits on it when I soak it in no-rinse oxidizer, and I try to shake it off, but maybe there's enough lingering CaCO3 to have an effect?

For your other idea, is that a rest at 130 f BEFORE mashing at 150-155 or after? If I'm doing a 90-minute mash would I include the time used for the protein rest in the time for the overall mash?

2267
All Grain Brewing / Re: Quick recirc question for the weekend
« on: October 18, 2010, 07:01:34 AM »
I ended up keeping the sparge arm just for sparge water and running the recirc through the march 809. I was pleasantly surprised at how well it mashed out, the grainbed held quite nicely!

This was my first time using whole leaf hops, and the real trouble came last night at about 1am after flameout when I started up the CFC and immersion chillers. The immersion chiller worked fine, of course, but - silly me - I didn't install my hop blocker tube thing and the outlet for my boiler got stuck toot sweet. Too bad, because I really wanted to see if using both the CFC and the immersion chillers combined would reduce my time to chill. As it was, the immersion chiller (combined with 15 deg C groundwater) got it from 100 c to 22 c in about 15 minutes. Almost seems like overkill to try the immersion chiller too, but hey, why not?

One last question for you guys: I've heard a lot about cold break and how a whirlpool is supposed to help get all that material into the center of the boiler so you get nice clear wort coming up. However I've -never- had clear wort, nor have I -ever- had clear beer - it's always had some haze to it. What might I be doing wrong? Should I have the recirc running longer than the time required to drop to yeast pitching temp?

2268
General Homebrew Discussion / Re: Beer in the Bible
« on: October 15, 2010, 02:49:41 PM »
The wife just mentioned that the ancient Egyptians were known to have brewed beer, and the Israelites, having been their slaves, would probably have made their own version according to a similar recipe. Anybody know any Egyptian beer recipes?

2269
General Homebrew Discussion / Re: Beer in the Bible
« on: October 15, 2010, 02:28:38 PM »
A good portion of my day job is dealing with linguistics and understanding how to use and develop rules of language to deal with our company's challenges. To that end, I spend a fair amount of time working with an actual full blooded and degreed up individual with knowledge of how this actually works.

When talking about the hobby, she pointed out something very interesting. There's a whole branch of linguistics that studies the evolution of language and how things have transformed over time. One of the techniques they use to trace language relationships is key words that pretty much appear everywhere and change relatively slowly. Beer is one of those words. Think of it this way.. beer = bier = bierre = biru = pivo, etc.

Hey, my wife has a Masters in Linguistics! And I've got a doctor in linguini, but that's another story, wokka wokka.

---

Alton Brown or someone equally intelligent said something along the lines of: civilization started because people started cultivating crops, and supposedly those crops were being cultivated specifically for beer-making. I would not be surprised if it turned up somewhere in the Bible.

The casting bread upon the waters thing (and the grain cake thing) is really cool! My wife and I are reading the entire Bible in one year, I'll keep a lookout for further references. Maybe I can even eek out a recipe!

Michael, do you have an Internets link to that article?

2270
All Grain Brewing / Quick recirc question for the weekend
« on: October 15, 2010, 09:53:14 AM »
Hey all,

I just got a new rotating sparge arm which attaches to my HLT and I use it for fly sparging. I'm planning on doing a recirc post-flameout to get a whirlpool going, but I'm wondering: in addition to the sparge water for mash out, should I also be doing a recirc into the mash tun during (or before or after) the sparge? Or during the mash? Should I use the rotating sparge arm for that?

2271
All Things Food / Re: Leave Room For Dessert.
« on: October 15, 2010, 02:42:35 AM »

Im really interested in Phil's idea of toasting the flour before making the dough.


The idea was stolen from here, btw: http://chocolateandzucchini.com/archives/2010/04/squeeze_cookies_a_roasted_flour_experiment.php

2272
Pumpkin ale! My brand new sparge bucket just came in, and I plan on doing some whirlpooling for the first time (although I'll be going through a CFC as well, because hey, I bought the thing, might as well use it). This'll be the second of my two Halloween beers that'll get put into my new kegerator, which should be here in a week or so.

In another week my 25 kg sack of Maris Otter should be here, and that means I'll be doing a Holiday something or other. Will post pics of the new setup with sparge bucket once I get it all put together...

2273
Equipment and Software / Re: CFC to Whirlpool question
« on: October 14, 2010, 04:27:14 AM »
Ah, makes sense! Thanks! Maybe I'll give it a shot this weekend.

2274
Equipment and Software / Re: CFC to Whirlpool question
« on: October 14, 2010, 01:57:49 AM »
Sorry to hijack the thread, but could someone explain to me why one might whirlpool? I've seen references to it a lot lately and am unsure of exactly what it contributes to the brewing process - is it for late hops additions?

2275
All Things Food / Re: Leave Room For Dessert.
« on: October 13, 2010, 05:47:48 AM »
One of the EASIEST tricks for turning any baked good utilizing flour into something different and usually better is:

Take the flour you'll be using and dump it out onto a half sheet pan. Preheat the oven to 160 * c/ 320 * f and once it's nice and warm, put the flour in and let it brown for about 20 minutes. Think of it as cooking with torrified wheat. You'll get some lovely nutty flavors, kinda like cooking with bread crusts but in a good way.

For other desserts: my wife made me a candied-bacon-and-peanut-butter ice cream pie for my birthday one year. That was a hella good pie.

2276
Beer Travel / Re: Chicago this weekend
« on: October 12, 2010, 02:45:37 AM »
I lived a few el stops away from these guys: http://www.halfacrebeer.com/ - they make pretty good beer, super local.

2277
The Pub / Re: Opening a HBSS
« on: October 11, 2010, 05:46:18 AM »
I sent the Brooklyn guys an email, have not yet heard back.

< RANT >
Man is it ever annoying when you go to a website that offers shipping and they have ALL THESE COUNTRIES listed on the shipping to: field, but they DON'T ACTUALLY DELIVER THERE. Note to people who want to do any sort of eCommerce: if you don't ship somewhere, don't list it on your site; it doesn't look 'cool' or 'international,' it only serves to piss off the people who might want to order from you who don't happen to live in the US.
< /RANT >

2278
General Homebrew Discussion / Re: A Little Home Brew Survey
« on: October 08, 2010, 08:25:46 AM »
1) What is your age range?
26

2) What area do you reside in?
France

3). What do you do for a living?
Web developer

4). How many children do you have?
1

5). How long have you been home brewing?
2 years

6). How much money do you spend on home brewing a year?
    b. $1,000-$2,000 (but, I just had to buy new stuff since I started kegging & all-grain brewing)

7). How often do you participate in Home Brewing?
    b. Weekly

8) Why did you begin home brewing?
Sam Adams longshot contest got me hooked on the idea

9) Do you have any home brewing goals?
World domination?

10).  How many hours per day do you spend online?
    d. 5+ - I work in new media.

11) What are the top 10 websites that you visit each day?
boingboing.net, hba.org forum, kottke.org, seriouseats.com, france24.com, macrumors, tuaw, drupal.org

12) What forms of social media (ex: facebook, twitter, blogging) do you use the most to connect with home brewers and learn about home brewing itself?
Twitter, HBA forum, google.

2279
Hopefully a Blueberry Wheat Ale. Slightly modified.   :D  8)

Oooooh... got a recipe? Seadog made a fantastic wild blueberry wheat that tasted like blueberry cobbler, that stuff was amazing, I've been trying to find a clone recipe for a while, to no avail.

2280
The Pub / Re: Opening a HBSS
« on: October 07, 2010, 11:01:00 AM »
You might want to start with a few bags of grains and stuff, and sell them from your home for a bit.  There could be a lot more homebrewers around than you know - or there could be very little interest.   This is just a way to gauge the market while you look for a place to put a shop  That's just my opinion though, and I tend to be overly cautious with my money.

Doing it from home sounds like an excellent idea, and definitely prudent enough for my wife to pet me give it a shot. I am pretty sure that there's a big market for learning how to homebrew, and perhaps the best way to start would be with Tupperware-style parties where I invite a bunch of people over to brew and sample te stuf I've made, and if they decide they like it, awesome, here's a kit ready to go!

Re: cheese and wine making, the thing is, here, everywhere you go you can find EXCELLENT wine and cheese for bargain prices, it would be like opening up a bottled water supply shop in the US (even water might not work, I don't have good water through the pipes so I brew with evian. It's about the same price here as sam's club is in the US)

Sorry or any typos etc, I typed this on my iPhone and there's a bug that doesn't let you see what you're typing. Sheiciitbcucheh!

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