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 - tschmidlin

Pages: 1 [2] 3 4 ... 546
16
The Pub / Re: Pete Coors doesn't get it
« on: May 08, 2014, 10:56:29 AM »
I can't drink it all.

Try harder?

But seriously, I give away a lot of what I brew for the same reason.  I enjoy making it, but I'll never be able to drink it all.  And I'm too old to try.

+1.  I resemble that.
I'll definitely be giving away a bunch, but I'll bet I'll still be dumping beer.  We'll see.

17
Kegging and Bottling / Re: Cold crashing and bottle conditioning
« on: May 08, 2014, 10:53:48 AM »
Is the beer carbonated?  If it is, just counter pressure bottle it and be done, or do like bbesser says and carbonate it first.

If it is not carbonated and you want to bottle condition you will need to warm it up for the yeast to be active, either after bottling or before.  If you are worried about yeast health, add a little bit of fresh yeast at bottling.  I haven't bottle conditioned in forever so I am not sure how much, maybe a couple of grams of dry yeast?

Anyone want to chime in?

18
Homebrew Competitions / Re: High Fill, is this a thing?
« on: May 08, 2014, 10:44:30 AM »
Fill level can make a difference in the carbonation level of bottle conditioned beers.  It is not usually a problem though, and although I note the fill level I never take off points and have never heard of anyone doing so.

19
The Pub / Re: Pete Coors doesn't get it
« on: May 08, 2014, 10:39:43 AM »
I would add that a lot of their problem has everything to do with size.  It is easier to turn a ski boat than a tanker.  Organizations have inertia, politics and lazy people (and dare I say unions).  It is a significant strategic advantage to be smaller when it comes to change and adaptation.
It is not the unions preventing BMC from adapting, that's just silly.

I know for a fact that AB is capable of making great beer.  Some friends of mine won a competition where the prize was being flown to St. Louis for VIP treatment and they brewed the winning recipe on a pilot system - something in the 10-30 bbl range, I don't remember.  The beer was nice and hoppy and the pilot version was great.  What happened to that beer?  They sent a few cases of bottles to my friends and dumped the rest down the drain.  Making and selling craft beer is outside their business model.

ouch.
I guess I don't see the point of the brewday then.  What am I missing?
It's just a test batch.  They dump pretty much everything they brew on that system, although I think they save some for future testing.  I'll be doing the same starting next month, because I can't sell it yet and I can't drink it all.

20
General Homebrew Discussion / Re: Lagering in a keg on it's side?
« on: May 07, 2014, 11:38:32 PM »
What temperature is the freezer compartment?  If it is much colder than 30F I would be careful since it could freeze your beer.  Not that that is inherently bad with all beers, but you would have to thaw it before drinking.

21
All Grain Brewing / Re: What is going on with my Kolsch??
« on: May 07, 2014, 03:08:27 PM »
Wouldn't that be undesireable due to production of acetic acid?

Yeast cells do not convert ethanol to acetic acid during diauxic shift.   They merely reverse the acetaldehyde to ethanol conversion process.

Ethanol -> Acetaldehyde -> Acetate -> Acetyl-CoA
Acetate = acetic acid in this case.

I would not encourage the yeast to undergo a diauxic shift.  Even if they are able to consume all of the O2 in beer caused by splashing during transfers, it is not like these metabolic pathways are zero access highways with entrance and exits only at the ends.  All of these pathways are leaky and you get side reactions going on all over the place.  Side reactions lead to unintended compounds and unwanted flavors.  Pathways on paper are one thing, but the reality is more of an intricate web that we don't fully understand.

22
Ingredients / Re: Black rice
« on: May 07, 2014, 02:05:39 PM »
Denaturation of compounds depends on the total environment and not just the pH and temperature.  There will be interactions with other compounds that could be protective, which might be why it does not fully lose its color when cooked (but it does lose some in my experience).

The pH effects will happen in the beer no matter what, so there's not much to do about it.  The temperature effects can be minimized by pasteurizing instead of boiling.  If you do a regular cereal mash then you will end up boiling the wort for an hour as usual, which could be bad.  It might be ok to do a regular cereal mash and add that wort to the main wort at knockout, I don't know.  Since we know it still has color after cooking normally, that is my suggestion.

As for amount, typically it is 15% 2-row barley in a cereal mash, but that is then added to the main mash for full conversion.  You will need to go higher than that for full conversion, or maybe use some 6-row, or maybe add some amylase.  I don't know how much black rice you plan to use, but I would probably mash it 60/40 with 2-row (barley/rice) to get decent conversion.  I would also probably whirl the rice up in a food processor after cooking to break it open a bunch, and then throw some rice hulls in the side mash.

And after tall that there's no guarantee it will work, but on the other hand it might be more work than necessary.  You would have to do a bunch of experiments to figure that out.

23
The Pub / Re: Pete Coors doesn't get it
« on: May 07, 2014, 11:05:22 AM »
I would add that a lot of their problem has everything to do with size.  It is easier to turn a ski boat than a tanker.  Organizations have inertia, politics and lazy people (and dare I say unions).  It is a significant strategic advantage to be smaller when it comes to change and adaptation.
It is not the unions preventing BMC from adapting, that's just silly.

I know for a fact that AB is capable of making great beer.  Some friends of mine won a competition where the prize was being flown to St. Louis for VIP treatment and they brewed the winning recipe on a pilot system - something in the 10-30 bbl range, I don't remember.  The beer was nice and hoppy and the pilot version was great.  What happened to that beer?  They sent a few cases of bottles to my friends and dumped the rest down the drain.  Making and selling craft beer is outside their business model.

24
General Homebrew Discussion / Re: To clone or not to clone
« on: May 06, 2014, 11:22:27 PM »
On a side note, I once knew a girl who was an excellent cook as long as she was following a recipe, but she could not look in her pantry and whip up something edible.  For some people that takes knowledge and experience, others just don't think that way and can never get there.  She still liked to cook though.

I am the opposite. I don't think I could follow a recipe if I tried. I like to do my own thing.
Remind me to never let you make any lab media. :)

25
General Homebrew Discussion / Re: To clone or not to clone
« on: May 06, 2014, 09:33:31 PM »
Some people enjoy crafting recipes and tasting the results, others simply enjoy the process of making beer.  Some people are really into the equipment, automation, shiny stainless, and some people have been using the same old cooler for 10+ years.  Some want to brew every style, some like to enter competitions, some like to brew one kind of beer over and over, some share, some hoard, we all have our reasons.  Make what you want, drink what you like.

On a side note, I once knew a girl who was an excellent cook as long as she was following a recipe, but she could not look in her pantry and whip up something edible.  For some people that takes knowledge and experience, others just don't think that way and can never get there.  She still liked to cook though.

26
Ingredients / Re: Black rice
« on: May 06, 2014, 09:12:09 PM »
My concern with the black rice is that the color will denature if it is cooked after mashing.  There may be some protective effect when the grains are normally cooked, since it retains its color.  So I would cook it as normal in order to gelatinize the starch and retain the color, then mash it to convert the starch to sugar and hopefully keep the color.  I don't know what will happen if you do a standard cereal mash, this just seems like a safer route.

27
Ingredients / Re: Black rice
« on: May 06, 2014, 05:21:05 PM »
Pasteurization of milk is > 160F for 15 seconds, so you could add it at the end of the boil and be ok.

I would cook the rice by itself to gelatinize the starch, then I would do a cereal mash with maybe 10% pale malt at whatever temp you want (~150F).  I would sparge it and hold the liquid, then add it at after the boil, before chilling.

If the liquid is not a deep dark color though, you may have a hard time noticing it in the beer.

28
Going Pro / Re: Hop contracts and obtaining hops
« on: May 06, 2014, 05:12:15 PM »
But Denny, you hate fuggles!

There are beers we won't be able to make due to lack of hops.  I'm not too stressed about it, we will just make other beers.

29
Homebrew Competitions / Re: NHC
« on: May 06, 2014, 05:09:53 PM »
I hope my bringing up "peat/earth" wasn't taken as sour grapes. That judge gave me a 40, and other good feedback. I'm a happy camper and plan on placing in the 9 cat next year with a few minor tweaks.

As far as score sheet quality goes, this was my first comp to enter and first to judge. There were a few beers that I'm certain my score sheets left a lot to be desired. I'm grateful that I was paired with a real judge, so the brewer will have at least one good sheet. I learned a ton though, and my sheets will just get better. Public apology to anyone who gets a crap score sheet from me.
I don't take it that way either.  I'll talk to the judge, or more likely have someone else do it.  He knows I hate peat in beer and might take it as my personal preference.

30
The Pub / Re: Pete Coors doesn't get it
« on: May 06, 2014, 04:43:38 PM »
Let's face it, we all buy light beers from the main brands and they have a place in our beer economy.
No we don't, and they don't.  I know that what you're saying applies to many people, but I don't buy and drink their beers.  I doubt I'm alone.  It's not snobbery, I just genuinely don't prefer that kind of beer.  I think it is only suitable for 100+ degree days and drinking games, and since I live in the NW and I'm no longer in college . . .

Pages: 1 [2] 3 4 ... 546