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Messages - majorvices

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4021
Ingredients / Re: Green tea Saison
« on: July 26, 2013, 04:10:38 PM »
Brewing a simple 1.048ish Saison and want to throw some green tea at end of boil. 12 gallon batch. Anyone have an idea how many oz? I was thinking to start at 2 oz and dry tea it if I wanted more.

how many teaspoons (spoons for stirring tea rather than the measuring kind) would 2 oz be? about 10? I always figure when making tea 1 teaspoon per cup + 1 for the pot. with black tea I would think that would WAY too much for a beer as you want a suggestion rather than a cup of tea but green tea is so mild in flavor I would think you would want quite a bit more than with black. probably not 192 tea spoons full but maybe 50?

okay 2 grams per 100ml for tea. (google-fu)

so 2 oz is 56.5 grams, enough for 28.25 servings of tea. I would go with 3 oz at least.

I almost wonder if you should make a strong tea and add to taste as packaging. I think the reason you are not supposed to use water that has been boiling for a long time or boiled over and over to make tea has to do with dissolved o2. after a long boil there is going to be little or no o2 in the wort.

just a thought.

Right, good point. Definitely needs to  be added to taste.

4022
Ingredients / Re: Green tea Saison
« on: July 26, 2013, 04:09:16 PM »
Yeah, just went to a Fancy tea place and they sold me on some oolong. Fermented tea! Hells yeah, that makes sense.

She also recommended to make a string batch and adding that to fermentor rather than steeping tea during whirlpool since tea tastes bad if steeped too long. Makes sense.

4023
Ingredients / Green tea Saison
« on: July 26, 2013, 03:51:55 PM »
Brewing a simple 1.048ish Saison and want to throw some green tea at end of boil. 12 gallon batch. Anyone have an idea how many oz? I was thinking to start at 2 oz and dry tea it if I wanted more.

4024
All Things Food / Re: Pickles and other fermented foods
« on: July 26, 2013, 10:09:33 AM »
I make my own fermented hot sauce and can testify that they will spontaneously ferment on their own without any help.

What I do is rinse the peppers, roughly chop them and then puree in a blender with water and about 6% salt by weight. Makes a pepper slurry that will be fermenting within 24 hours at room temp. I do this in a loosely covered mason jar leaving some headspace for expansion. You may have to rap the fermenter on the counter to knock solids back into the liquid as they will be pushed upwards by the fermentation. Any mold that forms can be scraped/lifted away before packaging- I can assure you that this does not ruin the product.

After 30 days or so in primary I puree again with about half it's volume of vinegar added. Strain any bulky solids remaining, package and store at room temp forever if desired. It only gets better...

And why are you just now getting around to sharing this? Sounds awesome. Guess I have a project for the weekend!

4025
Going Pro / Re: Ladys and Gentleman. They have arrived.
« on: July 26, 2013, 02:39:16 AM »
Nice, now go fill some cans!

Fixed the map also.

http://goo.gl/maps/FvryK
There you go.
First 5 cases on the way.



Dude! You look like your logo, or the other way around, or whatever! Sweet! LoVe how the artist made the ford logo into your ring! Very cool!

4026
The Pub / Re: Good old days
« on: July 26, 2013, 02:25:40 AM »
Peer pressure LOL !!!!!!

Psychology test, apply typical "peer pressure"  to the scenario

Peer:  "wanna go drink? "
Buddy:  "sure! "
And the drink all day, all night, and into the morning

Same pressure different question
Peer:  "wanna work? "
Buddy:  "sure"
And they work five minutes, take a break, see a tavern and one says

Peer:  "wanna drink? "...

Classic!!!

4027
The Pub / Re: Good old days
« on: July 26, 2013, 01:08:49 AM »
I grew up in PA. We could not get 12 packs. Only cases from distributor or 6 packs from bar. And we definitely drank a lot of beer. I'm sure we never thought about it philosophically.

4028
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 10:42:38 PM »
If I charged my distributor $100 per keg deposit they would laugh at me. I charge them 30.

4029
Kegging and Bottling / Re: Rust inside kegs
« on: July 25, 2013, 04:11:01 PM »
You could try acid #5 for 5 star. You will want to passivate the keg for sure. A green scrubby will help and the acid should fix the problem. Might can get it off and repassivated with just acid.

4030
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 04:00:54 PM »
I've used both keggle and 14 gallon flat bottom kettle and they both work the same on my burner. My 14 gallon kettle came with ball valve, sight glass and diverter plate and (importantly) tight fitting lid. much prefer brewing on the latter. Maybe a little more  expensive but has lasted 10 years thus far.

Agree keggle route is cheaper, just be sure you find a decommissioned one.

4031
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 03:05:48 PM »
Yes. But many people still don't realize that acquiring a keg through a deposit is not legit. We need a PSA on NBC about it. The more you know....
Seems like with ubiquitous credit cards, the industry could switch to a $0 deposit, but we charge your card full price if not returned within 6 months. I guess market forces might prevent that though.

It's not a bad idea. But the problem is many states can't self distribute. So that would be up to the beer store to charge the amount then that goes through the distributor then back to the brewery. The logistics are challenging.

4032
Yeast and Fermentation / Re: Saison per Wyeast
« on: July 25, 2013, 01:50:15 PM »
Jon, I'm glad you did this! What was the pitch rate/aeration method?

Also, WLP565 and WY3724 are definitely not the same strain. For me (when following the 75* 2 days, 80* 2-3 days, 85-90* to finish schedule) the WLP565 is a bit more spicy/peppery than the WY3724 which is quite fruity under that same schedule. I need to do more experiments with this, but that's been my take-away in the 4 saisons I've done this summer - two with WY, two with WLP.

BTW - I LOVE Nelson Sauvin in a saison. Match made in heaven.

Think I'll do a 10 gallon batch and side by side experiment here soon.

4033
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 01:08:22 PM »
Yes. But many people still don't realize that acquiring a keg through a deposit is not legit. We need a PSA on NBC about it. The more you know....

4034
Equipment and Software / Re: Keggle not kegel
« on: July 25, 2013, 12:45:52 PM »
Yeah, arrange your kettle so that you don't have to move It. I have a three tiered deck, mash on top run off to boil kettle then run off to fermentor. Before that I used a pick nic table and cinder blocks.

And, I know it always gets a lot of controversy stirred up, but I don't mind: make sure if you get a keg it is a keg that has been junked by brewery. If you use any other keg - even if you pay the deposit - you are steeling the keg. Deposit does not pay for keg.

4035
Yeast and Fermentation / Re: Saison per Wyeast
« on: July 25, 2013, 12:15:04 AM »
Not sure. Never used that particular wyeast strain. Supposedly DuPont uses a blend of strains and 565 is an isolated one, or so I seem to recall. They could be different isolation. I dunno.

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