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Messages - redbeerman

Pages: 1 ... 80 81 [82] 83 84 ... 124
1216
All Things Food / Re: What's For Dinner?
« on: June 23, 2011, 09:15:07 AM »
That is one happy boy!

1217
The Pub / Re: Watcha plantin' this spring?
« on: June 23, 2011, 05:18:46 AM »
2. I have planted summer squash. There are lots of pretty squash blossoms! But they all fall off. Is this normal?
Do you have all of one gender of blossoms?  The first ones are typically all male.  You can look at them and determine the gender by looking for an immature fruit behind the female flower.  The timing has to be just right, so it can be hard if you only have one plant.  I would take a paint brush, find a male flower on the first morning it opens, get some pollen and pollinate the open female flowers.  Do it every morning and hopefully you'll get some fruit.

I ususally let bees take care of this. ;)  It does help to have at least two of everything you are growing.  The plants do not have to be the same though i.e., one yellow, one zuchini for instance.  We don't grow summer squash anymore because I am totally burnt out on it.  We would have two plants and they would produce enough to feed a small village for months. :o

1218
Yeast and Fermentation / Re: French Saison yeast quirky?
« on: June 17, 2011, 01:16:52 PM »
I brewed a Sasion using the 3711 yeast on the 11th and as of 2 days ago it was down to 1.010 and still showing signs of fermentation. I would expect this one to hit 1.005 or lower.

I had this one go down to 1.002 from 1.054.  The one thing I don't care for is the slippery mouthfeel as mentioned in the specs for this yeast, but it does ferment like crazy.

1219
Pimp My System / Re: Brutus 10 Build
« on: June 16, 2011, 10:09:34 AM »
Looks awesome Ron,  Looks like you got the electrical part together well, too (no smoke, all the lights lit) ;)  I'll have to stop over and check it out one of these days soon.

1220
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.

1221
No brewing this weekend.  Yardwork and gardening most likely, with some drinking thrown in.

1222
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

1223
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 27, 2011, 09:10:16 AM »


Raspberry Wit 


1224
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! ;)

1225
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.

1226
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.

1227
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.

1228
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.

1229
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. ;)

1230
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. ;)


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