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Messages - majorvices

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4696
Yeast and Fermentation / Is My Wheat Ale Stuck?
« on: July 26, 2012, 10:06:30 AM »
Cool. Guess I don't remember that from his book. Not the way I have commonly seen it referenced.

There's no way it could be done or your hydrometer reading is off. What temp are you fermenting at? Can you post a recipe? Yeast?

4697
Yeast and Fermentation / Is My Wheat Ale Stuck?
« on: July 26, 2012, 09:05:55 AM »
Not saying this is your case, but I have read a few times where people took gravity readings and the bottom of the hydrometer was sitting on the bottom of the flask and the hydrometer itself was not floating. Not sayin', just checkin'.

4698
Yeast and Fermentation / Is My Wheat Ale Stuck?
« on: July 26, 2012, 08:49:41 AM »
Not sure what sp gr is, and I have been brewing for 17 years!

What was your SG (starting gravity)? If you started at 1.050 and you had active fermentation and no the hydro reads 1.050 you are doing something wrong. That would be technically impossible. What temp were you fermenting? What yeast did you use? Can you give us a recipe?

4699
The Pub / State Fair Food that just Screams Weaze 8^)
« on: July 26, 2012, 06:32:49 AM »
I'd be all over a bacon corn dog.

4700
Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 07:04:32 PM »
As mentioned above, fermented. Not a big fan of fridge pickles. I like 'em fermented.

4701
General Homebrew Discussion / Re: Headache City
« on: July 25, 2012, 06:31:05 PM »
How sanitary are their lines? There could be all sorts of stuff growing in the lines that gives you the headache. Two of the worst "hangovers" I have ever had came after drinking just one pint, of a beer that I have had before at other venues. I can think only that the beer lines were improperly cleaned.

very good point!

4702
General Homebrew Discussion / Re: Headache City
« on: July 25, 2012, 06:29:23 PM »
ibuprofen is less toxic to the liver than acetomenophen (or however you spell it). I think as long as you don't take it every night and as long as you drink moderately mostly you will be perfectly fine, even if you get sloppy drunk every once in a while and take it.

And I am a doctor ... of love, baby.

4703
Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 04:31:22 PM »
That's hysterical. and charging a pretty penny, too.

No thoughts about oak cubes or wine tannins ? ? ?

4704
Other Fermentables / Re: Pickles and Crispness
« on: July 25, 2012, 12:35:45 PM »
hahaha! ;D

4705
Other Fermentables / Pickles and Crispness
« on: July 25, 2012, 11:10:30 AM »
Did a little reading on adding CaCl2 to pickles.  Looks like 3/4 tsp./pint, added directly to the jar.

Cool. II'm gonna  try it.

4706
Other Fermentables / Pickles and Crispness
« on: July 25, 2012, 11:09:48 AM »
How about Bay leaf? That would be appropriate. One thing I can't stomach is limp pickled vegetables. Cucumbers doubly so.


Oh, the jokes I could make here. But I won't. ;~)

4707
Other Fermentables / Pickles and Crispness
« on: July 25, 2012, 09:10:27 AM »
No, I'm not talking about refrigerator pickles. I was just wondering if adding the brine at room temp would make a crisper pickle.

4708
Other Fermentables / Pickles and Crispness
« on: July 25, 2012, 08:20:49 AM »
So, I have been experimenting with pickles this summer and I have had limited success, mostly because they have not been very crisp. Doing some research, I see grape leaves and horseradish leaves are suggested for  tannins that may help inhibit some enzymes that break down the pickle. Oak leaves (rounded leaf kind) are also added but some reports say that they add too much tannin.

Then I was looking at a valassic pickle jar and noticed calcium chloride is added, did not see that ingredient listed on a competitor's "mushier" style pickle. So I am going to try that and see if it works.

A couple other ideas: What about that powdered wine tannin? Oak cubes? I wonder if that would work in lieu of leaves? Also, is it necessary to add the water to the pickles hot? Seems like hot water would only cook them, even at 185. I was thinking about heating up the brine and adding it when it is cooled off after ice soaking the cukes for several hours and scrubbing them clean. Heck, maybe even a star-san dunk if microbial concerns are what the hot brine is for, though, that doesn't seem necessary for excellent sauerkraut - it goes straight into the crock with only a lightwash.

What say the forum?

4709
General Homebrew Discussion / Headache City
« on: July 25, 2012, 06:41:21 AM »
along with what Tom is saying, my wife get's itchy (her skin, just in case someone wants to put an innuendo in there ;) ) after she drinks a particular Belgian Strain. I wonder if this is not something similar to what is happening in your (DrewG's) case.

Fusels never bother me until the next day, though. I never have experienced a head ache as quickly as Gordon as mentioned.

4710
Yeast and Fermentation / Stuck Fermentation - Best Course?
« on: July 24, 2012, 01:36:28 PM »
Honestly, at 1.022 it's not that terribly high for a 1.065 porter. I could see why you would want it a few points drier psychologically but realistically you should taste it once it is carbonated and make a decision then. I've had beers finish high before that I considered dumping but once they were carbonated I fully enjoyed them.

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