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Messages - phillamb168

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2266
General Homebrew Discussion / Re: Pics of recent brews?
« on: October 25, 2010, 04:27:06 AM »
Volcanic landscape?  Looks like your beer is resting on a spatter rampart, and the peak in the background might be an erroded cinder cone or perhaps a large hornito...

Man, geology is so cool! Where'd you get yer lernin' from? I've wanted to get more into learning about formations and geologic history but the farthest I've come is a series of walking trails in my area that have guidebooks to point out interesting tidbits.

2267
The Pub / Re: Distilling
« on: October 21, 2010, 01:00:50 AM »
http://www.seriouseats.com/2010/10/scotch-and-chocolate-pairings.html

For the whisky tangent we went off on earlier ^^^


2268
Ingredients / Re: Post your water report
« on: October 18, 2010, 09:37:49 AM »
My tap water is GOD AWFUL and I still haven't gotten an official report back, so here's what I've been using since I moved here (Chamarande, France) - what do you think?

Eau de source, La Montille, 63360 Saint-Beauzire, Auvergne, France:
(mg/l except where otherwise noted)

Cations:
----------
Calcium: 4.0
Magnesium: 1.0
Sodium: 3.0
Potassium: 0.8

Anions:
---------
Chlorides: 0.8
Nitrates: 2.1
Nitrites: 0.05
Sulfates: 0.4
Bicarbonates: 23.4

Silica: 19.12
ph: 6.7
Dry residue at 180 deg C: 43.58 mg/l

2269
All Grain Brewing / Re: Quick recirc question for the weekend
« on: October 18, 2010, 09:31:45 AM »
I am afraid if CaCO3 is an issue in your house, the whole house filter will make the water taste better, but not do anything for the residue (unless by filter you are going to go Reverse Osmosis).  Instead, you will need a water softner to remove some of the CaCO3... however, the salt it adds to the water will make it less suitable for brewing.   

Yup, it's a dual filter, water softener cartridge followed by a ~5 μm filter for "purification." Maybe I should start another thread because we're moving more into water territory, but one of the things that I've noticed is a very distinct chlorine smell (seriously, fill up my mash tun with tap water and come back the next day to smell a municipal pool in my basement), I'm hoping that the filter will mitigate some of that, otherwise I guess I'll need to keep going with the bottled stuff. I'll post my "water report" in the "Post your water report" thread for more on that.

I've always been afraid of decoction mashing because it sounds really labor intensive and easy to screw up, but your description lays it out pretty well - I know have a lagering fridge so maybe I could try a Vienna Lager with tap water and do some decoction.

2270
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?

2271
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?

2272
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?

2273
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?

2274
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?

2275
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

2276
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...

2277
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.

2278
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?

2279
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.

2280
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.

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