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 ... 466 467 [468] 469 470 ... 547
General Homebrew Discussion / Re: Corn Syrup?
« on: November 01, 2010, 04:24:46 PM »
That sounds like it will be fun to play with.  You can treat it with amylase to make it highly fermentable and then add it straight to the boil, or do a mini-mash with some 6-row to convert it and add it to the boil.  Adding it to a full mash would probably be less efficient, but that doesn't mean it's a bad idea. :)  It could also be good to add body to a beer that got higher attenuation than anticipated.

I think I would start by making up a small batch of nothing but the low DE syrup and seeing how it attenuates.  You'd expect to get 26% RDF, but you never know.

Other Fermentables / Re: Milk?
« on: November 01, 2010, 03:12:29 PM »
Wow, thats awesome.So it makes like a Ginger Ale? I would love some of that.

Would you really want some kefir grains? They are probably good, now fed on raw milk. They are not that big yet. Might need to wait a little while I think?

How much would I need to send for someone to get started?
It's not quite the same as ginger ale, although it depends a lot on your recipe.  It tends to have more sourness than typical store-bought ginger ale though.

I actually am interested in making kefir.  I don't know how much I'd need to get started, but you let it grow until you're comfortable sending me some, and I'll see how the GBP is doing.  I'm not in any rush, I've got more than enough projects going on right now :)

Ingredients / Re: Water Profile help for FW Union Jack-extract
« on: November 01, 2010, 03:07:38 PM »
If I didn't ask, I wouldn't know whether you were leading me astray.   ;)

I meant no disrespect...Just wanted clarification.
No worries :)

The Pub / Re: Happy Halloween
« on: November 01, 2010, 09:24:08 AM »
That is exactly why we always buy lots of candy and don't comment if the kids want to grab a handful.  And if we leave or get tired of answering the door we just stick a bowl of candy out front.  Eventually some of those cute little kids are going to be little punks with rotten eggs . . .

Other Fermentables / Re: Milk?
« on: November 01, 2010, 09:19:17 AM »
No, it's another scoby.  Similar to tibicos from what I've been told, but different organisms.

From wikipedia
Ginger beer plant

Ginger beer plant (GBP) is not what is usually considered a plant, but a composite organism consisting of a fungus, the yeast Saccharomyces florentinus (formerly Saccharomyces pyriformis) and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme),[3][4] which form a symbiotic colony of bacteria and yeast (SCOBY). It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains and tibicos.[5]

The GBP was first described by Harry Marshall Ward in 1892, from samples he received in 1887.[4][6][7][8] Original ginger beer is made by leaving water, sugar, ginger, and GBP to ferment. GBP may be obtained from several commercial sources or from yeast banks[9]. Much of the "ginger beer plant" obtainable from commercial sources is not the true GBP as described here, but instead is yeast alone. This is not legally false advertising because there is no regulation defining GBP.

I got mine from Raj Apte, so it is the real thing.  If you want some let me know, I'll need to make sure it is still viable . . . :)

Kegging and Bottling / Re: Capping for the long haul
« on: November 01, 2010, 09:11:31 AM »
The one caveat being that if you sanitize a few extra (I always do) and don't use some of them, you should toss them or put them in with the non-O2 scavenging caps.  :)

All Things Food / Re: Best way to have quail
« on: October 31, 2010, 11:14:29 PM »
I'm thinking Turduckenail . . .  ;D

The Pub / Re: Happy Halloween
« on: October 31, 2010, 10:59:51 PM »
We has a slow night - only about 60 kids.  I bought too much candy, looks like I'm taking a bunch to work tomorrow.

Other Fermentables / Re: Milk?
« on: October 31, 2010, 10:58:27 PM »
I would be willing to send some grains to anyone if interested. I think they are pretty stable to ship a couple of days. The ones I got arrived in a zip lock bag.

I suppose I have to wait a little while till they get a bit bigger and start to multiply.

I want to try the kambocha too. Anyone doing that? Wanna trade some kefir grains for some kambocha mushroom, or whatever it is called.
I can trade you some ginger beer plant if you're interested . . .  :)

Kegging and Bottling / Re: Capping for the long haul
« on: October 31, 2010, 10:48:28 PM »
I personally am not a fan of the Oxygen barrier caps. They activate as soon as they are wet. This means that you either do not use a liquid sanitizer or you will lose most of their absorbing power.
It doesn't happen that fast, you have hours to days before the O2 absorbing capacity of the caps is gone.   ;)

Yeast and Fermentation / Re: Growing up an alien wild yeast from scratch
« on: October 31, 2010, 12:04:34 AM »
If it turns out well and you like it and want to know more, send me a sample.  I'll see what I can do.

The Pub / Re: Wife and Homebrew?
« on: October 30, 2010, 11:46:30 PM »
Whoops, I should have looked at my list more closely!  Yes of course, mead too.  Whatever it takes. :)

Yeast and Fermentation / Re: Growing up an alien wild yeast from scratch
« on: October 30, 2010, 11:25:55 PM »
I ran the stir bar for 24 hours and saw I figured the wort was full of O2...
So I turned it off to see if I could detect anything....then you know how when a carboy is done
with primary and sometimes those little round colonies of yeasties are on the surface???
Cool, I get it.  I don't think of that as a colony, but that doesn't mean you can't call it that. To me a colony grows from a single cell on a plate, so I was just confused.  No worries.  :)

You are most likely culturing a mixed culture.  Without isolating colonies, it will be hard to know what it is exactly.  If you look at it under a microscope you might be able to spot the yeast and bacteria that are likely present, if only to confirm that there is a mix.  Even if you see only yeast it is likely a mix of yeast.

If you isolate colonies, you can inoculate them in media containing cycloheximide at 5-10 ug/ml.  If it grows, it is probably Brett.  If it doesn't grow, it is probably Sacc.  If you inoculate a mixed culture and get growth then there is probably some Brett, but maybe not only Brett, but if it doesn't grow it is probably only Sacc.

Taste it as you go, because since it is likely a mixed culture it is probable that one strain will dominate at different points and eventually it might not be to your liking.


<edit> fixed typo

The Pub / Re: Wife and Homebrew?
« on: October 30, 2010, 11:02:56 PM »
I was a homebrewer long before I met my wife,  If she wasn't supportive, I wouldn't have married her.

Then again, her go-to beer when she turned 21 was Black Butte Porter . . .

I think the main thing to do is make something that she likes, whether that's beer, wine, cider, or sake.  And stroke her ego by naming it after her.  And no, I don't mean "Raving B!tch IPA" or "Psycho Wife Barelywine - I'll keep this beer longer than I'll keep her".  "Bachelor Bitter" is taken, and is not advisable anyway :)

The Pub / Re: skunks in the neighborhood
« on: October 30, 2010, 10:56:19 PM »
I did wash a cat with tomato juice a few years ago and it worked great.  The little fella didn't much like it and shredded me but he smelled a lot better afterward.  The feed store up the road sells a product people here swear by, I should pick some up.
It "worked" on our dogs for a couple of hours, then they stunk again.  The baking soda/soap/peroxide mixture neutralized it.  It's not much of an issue anymore, our current dog doesn't get in to skunks they way our old dog did many years ago.  But of course, YMMV.  If the tomato juice works for you that's great.   :)

Pages: 1 ... 466 467 [468] 469 470 ... 547