Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - redbeerman

Pages: 1 ... 77 78 [79] 80 81 ... 120
1171
All Grain Brewing / Re: Sugar to lighten body
« on: June 07, 2011, 08:12:30 AM »
BTW, what yeast is being used?  Not that this will matter a lot, but I know WLP565 can trick you if you are not careful.  You'll think it's done and then it starts again.  Make sure that the fermentation is really finished.  I wouldn't add sugar either at this point.

1172
No brewing this weekend.  Yardwork and gardening most likely, with some drinking thrown in.

1173
Brisket, chicken, and ribs.  Oh, brewing you say, that saison that I was supposed to do last weekend will be done this weekend, dang it! ;)

Congratulations on your new daughter.  Can you say wrapped?  You will be.   ;)  I speak from experience.  10 gallons of saison happily bubbling away. ;D

1174
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 27, 2011, 09:10:16 AM »


Raspberry Wit 


1175
Brisket, chicken, and ribs.  Oh, brewing you say, that saison that I was supposed to do last weekend will be done this weekend, dang it! ;)

1176
The Pub / Re: Babalu
« on: May 25, 2011, 09:54:50 AM »
Glad to see Jeff making such good progress!  I'm sure that catching a fish was quite a thrill after all he's been through.  Thanks for the updates, Frank.

1177
General Homebrew Discussion / Re: Competition letdown
« on: May 23, 2011, 07:09:43 AM »
What I get from competitions is the satisfaction that over time my scores have gotten higher and my beers have gotten better.  I don't always agree with the feedback I get, but it does give me another point of view and gives me something to think about the next time I drink that beer.

1178
All Grain Brewing / Re: Rice hull question
« on: May 20, 2011, 09:13:11 AM »
It really does depend on your crush.  The finer it is, the more you will benefit from using rice hulls.  That being said, I agree with letting experience be your guide as you try different mill settings going forward.

1179
Brewing a 10 gallon batch of saison.  Maybe bottle what's left of my altbier so I can stick a keg of IPA in the fridge.

1180
All Grain Brewing / Re: Dunkelweizen and Devilled Eggs...Infection?
« on: May 17, 2011, 09:53:06 AM »
I posted about the low SG Dunkelweizen.  It may all be moot at this point since my fermenter is churning out egg/sulphur aromatics.  My basement stinks.  I can safely assume that I can dump the brew due to an infection?  Is there a particular name for this type of infection?  Yeast was WY3068.

You'll be fine, as long as the noone else in the house minds. ;)

1181
General Homebrew Discussion / Re: Delayed Wort Chilling
« on: May 17, 2011, 09:37:58 AM »
From Palmer's "How to Brew":


"The yeast is the most significant factor in determining the quality of a fermentation. Oxygen can be the most significant factor in determining the quality of the yeast. Oxygen is both your friend and your enemy. It is important to understand when which is which.

You should not aerate when the wort is hot, or even warm. Aeration of hot wort will cause the oxygen to chemically bind to various wort compounds. Over time, these compounds will break down, freeing atomic oxygen back into the beer where it can oxidize the alcohols and hop compounds producing off-flavors and aromas like wet cardboard or sherry-like flavors. The generally accepted temperature cutoff for preventing hot wort oxidation is 80°F.

Oxidation of your wort can happen in several ways. The first is by splashing or aerating the wort while it is hot. Other beginning-brewing books advocate pouring the hot wort after the boil into cold water in the fermenter to cool it and add oxygen for the yeast. Unfortunately the wort may still be hot enough to oxidize when it picks up oxygen from the splashing. Pouring it down the side of the bucket to minimize splashing doesn't really help either since this increases the surface area of the wort exposed to the air. Thus it is important to cool the wort rapidly to below 80°F to prevent oxidation, and then aerate it to provide the dissolved oxygen that the yeast need. Cooling rapidly between 90 and 140°F is important because this temperature region is ideal for bacterial growth to establish itself in the wort."

Maybe your beer isn't around long enough to show the effect. ;)


1182
All Things Food / Re: Recipes for Okara?
« on: May 16, 2011, 09:27:10 AM »
Well, they're always good sliced and fried - yummy!  Also, just about any gumbo recipe will benefit from their addition.

 ;D

1183
General Homebrew Discussion / Re: Delayed Wort Chilling
« on: May 16, 2011, 09:21:00 AM »
There could be HSA from transferring the wort into the fermenter at 104 degrees, but you won't know until you taste it for sure.

1184
The Pub / Re: What, No happy Mother's Day thread?
« on: May 12, 2011, 09:37:31 AM »
I went to my mom's, did some electrical work, replaced a mailbox that got hit by a snowplow, and took her out for a absolutely wonderful meal along with the mother of my child.

Mailbox got hit by a snowplow and you're just now getting around to replacing it?  Bad son :)

Her old one was still upright, hanging in there, but it need to be replaced.  Heck, the last snowfall was less than a month ago (Upstate NY). ;)

1185
All Grain Brewing / Re: Denny Conn's BVIP (pic)
« on: May 12, 2011, 09:23:09 AM »
Very nice.  Enjoy!  This beer is one of my regulars.  Always good.  Tip o' the hat to Mr. Conn.

Pages: 1 ... 77 78 [79] 80 81 ... 120