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Messages - tschmidlin

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The Pub / Re: Distilling
« on: October 17, 2010, 03:18:29 PM »
I like it :)

It might have been more like, "since beer is good to drink, I'll be it will be even better if we cook some meat in it and eat that stew . . . hey wait, why am I still sober after three bowls of the stew?  Where did the fun part go?"  And then your story picks up. :)

Beer Recipes / Re: strong belgian christmas ale
« on: October 17, 2010, 02:29:05 PM »
If you're using fresh ginger, you'll want to use more than that.  The rule of thumb I use as a starting point for recipes is 3x as much fresh instead of dried ingredients.

Commercial Beer Reviews / Re: Midnight Sun Brewing!
« on: October 17, 2010, 02:14:30 PM »
Midnight Sun makes great beers, no doubt.  Their stuff is easy to find here in the NW, the Arctic Devil is awesome. :)

Commercial Beer Reviews / Re: Oakshire Brewing
« on: October 17, 2010, 02:02:42 PM »
That's great Denny, I always like to hear when it's good people behind good beer.

I'm looking forward to the harvest and IPA, but couldn't get to them last night. :)

Yeast and Fermentation / Re: US-04
« on: October 17, 2010, 01:57:18 PM »
Like Denny said, 1 packet is enough for a batch of that size and gravity.  Using two won't hurt, but it's not needed.

Pimp My System / Re: Copper clad conical
« on: October 17, 2010, 01:46:51 PM »
That looks great, I really like it.  Definitely a show piece.

Ingredients / Re: measuring home grown hop acid content
« on: October 17, 2010, 01:43:49 PM »
No.  The ASBC method for measuring alpha acids in hops involves several reagents and a spectrophotometer.

To do it at home your best bet is to make the tea like you mentioned, but compare it to a tea made from hops of known bitterness.  With careful measurements you can probably come pretty close to the actual alpha acid, but I haven't tried it.

The Pub / Re: Distilling
« on: October 16, 2010, 10:45:54 PM »
Freeze concentration is essentially considered distilling from a BATF legal perspective. They consider that a no no.
No they don't.  Basic Brewing Radio talked directly to TTB about it, and they said it was cool.  IIRC, no problem for homebrewers, and for pros they need to pay some taxes, that's it.

Commercial Beer Reviews / Oakshire Brewing
« on: October 16, 2010, 10:23:13 PM »
Anyone had any of their beers?

My brother in law brought me a mixed case of 22s, and they're universally good. 

The rye is smooth and easy drinking, although a tad sweet to me.  And no aftertaste to speak of.

The amber is not quite as hoppy as I want it to be, but really good anyway.

The espresso stout is a great beer, firm coffee flavor and well balanced.

I'll let you know about the IPA and Harvest when I get there . . .

Second, if I were to covert this to extract I would substitute the two row and Munich for 8.8 gallons of extract (You can multiply the base grains by .75 to get the amount of extract needed) , replace the wheat malt with wheat flakes (or omit it altogether).  Steep the flaked wheat and the rest of the grains before adding the extract.  It won't be a perfect clone, but it'll get close.
Really, 8.8 gallons of extract in a 5 gallon batch?  ;D

Sub 1.5 lbs munich LME for the munich and some of the base.
Sub 1.5 lbs wheat LME for the wheat malt and some more of the base.
Sub 4.5 lbs pale DME for the rest of the base.

This assumes that the LME is 50% wheat or munich and 50% base malt.  If it's 100% wheat or munich, use half as much and make it up with the pale DME.

My opinion, YMMV

General Homebrew Discussion / Re: Beer in the Bible
« on: October 16, 2010, 09:44:12 PM »
Plus all the incredibly hot chicks at school are now born in a different decade than you

You must not know where Drew went to school...

John 7:15
The Jews were amazed and asked, "How did this man get such learning without having studied?"

See what I mean?   ;D

General Homebrew Discussion / Re: Beer in the Bible
« on: October 16, 2010, 09:39:28 PM »
Well it was more of an acknowledgement that we had strayed from the path... ;)

Proverbs 21:16
A man who strays from the path of understanding comes to rest in the company of the dead.

Give me a random saying, I can find a biblical quote that seems to cover it :)

All Things Food / Re: Sausage
« on: October 16, 2010, 09:25:12 AM »
I've made my own butter, it turned out really nice - but I decided the effort wasn't worth it on a regular basis.  Unless you can get the cream cheap, you spend more money making it yourself than if you just bought a good quality butter to begin with.  Now I only make it for special occasions. :)

General Homebrew Discussion / Re: Beer in the Bible
« on: October 16, 2010, 09:10:37 AM »
Oh NO! The topic strayed  :o !!!!

And my efforts to drag it back on course probably didn't help either. ;)

Is that what you called that euge?  ;D

Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 16, 2010, 09:08:04 AM »
Forgot to answer your question. The OG was 1.088. That's something I would have liked to track with each sample, but I didn't want to waste 4-5 ounces for each gravity measurement because I'm stingy ::)

As a reference, each 1000 ppm is equivalent to 1g/L, so there was nearly 100 g/L maltose in the wort at the 0 timepoint. You won't be able to figure gravity by the data I have posted--at least I don't know how.
Right - it's a 10% maltose solution, and about 2.5% glucose at time point zero.  So it's a 12.5% sugar solution, which is 12.5 brix.  Brix is roughly converted to OG by multiplying by 4, that's how I came up with 1.050.  I knew the minor wort sugars you didn't measure would have an affect, but I didn't account for the unfermentable things that affect SG.

As for the SG, if you could track Brix via refractometer that would still be cool.

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