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Messages - tschmidlin

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Other Fermentables / Re: Vinegar anyone?
« on: October 15, 2010, 10:35:10 PM »
So to transfer the mother from the jar of vinegar do I just scoop it out and introduce it to what ever Im making vinegar with. Beer first. Then Im gonna start some peach vinegar.
Yes, you should be able to scoop it out and move it, or you can siphon the vinegar out and add fresh stuff to be turned.  No worries if it breaks or anything, it'll be fine.

Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 15, 2010, 10:25:17 PM »
This is great, thanks for posting it.  So the OG is around 1.050?

If you have the ability to test for organic acids I'd love to see some data on different kinds of yeasts working on identical wort.

Yeast and Fermentation / Re: Flammable Fermentation!
« on: October 15, 2010, 10:18:28 PM »
I toke a video in of the flame today to work to show some friends.  It has really tamed down today.  Regarless, I think I'll change the name of the beer to Flaming Bung Hole.
That sounds more like a beer with a couple of pounds of habeneros added . . .  :o  ;D

That's impressive, that's getting up into heat shock territory.  I'm really interested to hear how this one turns out, I've never heard of anyone fermenting anything that warm.

I definitely wouldn't do it on purpose, but I'm not at all surprised to learn yeast do very well at ~100°F. They do just fine at 98.6, after all. ;)
Not really, Saccharomyces tends to do much better at 86F, that is standard for lab yeast incubators (30C).  The 98.6 incubator (37C) is for growing e.coli in most labs, among other things.

Cool it and pitch some new yeast.  It might be ok . . .

It's down to about 78°F now. I don't think new yeast would do anything at this point - the original pitch of 3787 is still going like gangbusters. Fortunately, it was only that hot for 8 hours at most, and >48 hours after pitching, so I might be able to get away with it.
That's impressive, that's getting up into heat shock territory.  I'm really interested to hear how this one turns out, I've never heard of anyone fermenting anything that warm.

All Things Food / Re: Sausage
« on: October 15, 2010, 12:02:07 PM »
Lots of recipes on there, thanks for the link euge.  :)

All Grain Brewing / Re: Quick recirc question for the weekend
« on: October 15, 2010, 11:53:51 AM »
Agreed, don't recirc through a sparge arm.  I only recirc after my mash as much as necessary to get clear wort.  YMMV

I had to resurrect this thread for my new personal "best". I forgot to switch my thermostat from cool to heat and plugged in a space heater to get a quadrupel up to temperature. Woke up this morning and the beer was at 101°F. :'(
Cool it and pitch some new yeast.  It might be ok . . .

General Homebrew Discussion / Re: Ask the Experts - John Palmer
« on: October 15, 2010, 11:41:02 AM »
John is rendered in only 16 colors in real life.   ;)

All Things Food / Re: PA Dutch
« on: October 15, 2010, 09:16:32 AM »
I've made a quick lactic fermented hot sauce before.  I used jalapenos, and it had a little vinegar and salt added pre-ferment.  Ground it all up and put it in a jar.  I let it sit for three days on top of the fridge and a little layer formed that I stirred into the sauce, then I put it in the fridge.  It was excellent.

The Pub / Re: Congrats tschmidlin!
« on: October 15, 2010, 09:11:24 AM »
So you won an outdated book, a glass you'll probably break in a month and a ratty old T-shirt. big deal.  ::)
I already own most of the other books, you're the one who breaks glass all of the time, and the shirt is newish (worn once by Gary I think).   ;D

It all arrived in the mail yesterday . . . thanks AHA, I like free stuff.  :)

The Pub / Re: Finally it is Hockey time again!
« on: October 15, 2010, 09:04:59 AM »
Am I the only one who is confused by all this?



Equipment and Software / Re: Vacuum Sealers
« on: October 15, 2010, 08:58:45 AM »
For $6 I'd let them roast them too, that's a deal.  Hopefully I'll have a better crop next year.

So you're a christmas person, or are you sometimes red and sometimes green?

We have apples down here but the only oysters I can get come from my boss' cattle ranch and a bushel of them is not on my menu.

Commercial Beer Reviews / Re: Delerium Tremens
« on: October 14, 2010, 11:04:58 PM »
Yeah, great beer.  I really like it, but I don't love it for some reason.  Well, that's not entirely true, I do love it, it's just not a beer that makes me think "oh, I've got to get some more of that".

Sounds like I need to get some more to figure out why I don't crave it  ;D

Equipment and Software / Re: Vacuum Sealers
« on: October 14, 2010, 11:00:33 PM »
Wish I had some green chilies to vac pack!
Seriously!  Hey corky, what does a bushel of chiles go for?  They don't sell them by the bushel in these parts  ;D

We can get bushels of oysters and apples, but I don't know what they cost. :)

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