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Messages - majorvices

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Other Fermentables / Pickles and Crispness
« on: July 25, 2012, 03:20:49 PM »
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?

General Homebrew Discussion / Headache City
« on: July 25, 2012, 01:41:21 PM »
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.

Yeast and Fermentation / Stuck Fermentation - Best Course?
« on: July 24, 2012, 08:36:28 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.

Ingredients / Re: Big 'old hops
« on: July 24, 2012, 05:21:20 PM »
"Big 'ol hops" .... now I get it.  ;)

Beer Recipes / IPA recipe help
« on: July 24, 2012, 04:17:50 PM »
I think magnum works great as a bittering hop if what you are going for is flavor and aroma. They are very clean. That said, my go to bittering hop for IPA and IIPA is CTZ.

Ingredients / Big 'old hops
« on: July 24, 2012, 04:15:48 PM »
They look big, but they don't look old.

Yeast and Fermentation / Stuck Fermentation - Best Course?
« on: July 24, 2012, 04:14:34 PM »
I agree, rouse, warm and wait. Doubt adding extra yeast will help unless you get a big, fresh slurry.

General Homebrew Discussion / Headache City
« on: July 24, 2012, 04:11:29 PM »
The only thing I can think of is they ferment warm to push the beers to completion faster.  A lot of breweries and brew pubs do this. Perhaps they cover the solventy notes with hops and other flavors or perhaps the notes are subtle. Hard to say for certain what it may be.

Ingredients / Rauch Malt vs Heavy Toast Oak
« on: July 24, 2012, 02:41:23 PM »
I always let mine rest a week or so. Too much work to smoke and brew the same day anyway, but I think it is probably best to let it rest.

All Grain Brewing / Skimming foam
« on: July 24, 2012, 01:48:48 PM »
Think about your favorite commercial brewery and then think  how hard it would be to skim in a 20-60+ bbl closed boil kettle. ;) I don'tr think skimming is necessary at all. I've wondered if there are not foam stability proteins in there.

Cool beans! Does he have access to all the hops you use? I guess on a 1 bbl system you could buy them on the homebrew scale.

Ingredients / Rauch Malt vs Heavy Toast Oak
« on: July 24, 2012, 01:42:02 PM »
Better than the Grand Master judge who said mine "tastes bacony".  Uh, you know bacon is smoked, right?

I do a beer every year smoked over apple wood and always get the same comments from people. Yeah, "bacony" .... that's a good thing. :)

Beer Travel / Tips for a family trip to the Jersey Shore
« on: July 24, 2012, 01:40:01 PM »
I'd stop PA and buy a couple cases of Troeggs and then you will be all set for the beach. :) Their Dream Weaver HefeWeizen is extremely delicious as is their Sunshine pils. And, of course, make sure you pick up a case of Troeggenator too.

Then, instead of hading to Jersey, fly south to the Gulf. I grew up going to the beach on the Atlantic, but the Gulf is soooo much nicer. Sugar sands, less crowded, cotton candy sunsets.

The Pub / Running - What have I gotten myself into?
« on: July 23, 2012, 01:48:42 PM »
Depending how over weight you are, you probably can do it but be careful. A one month lead time from couch to 5K on an out of shape and over weight person could be dangerous.

The Pub / Running - What have I gotten myself into?
« on: July 23, 2012, 01:46:32 AM »
Don't do it. Or walk it.

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