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Messages - tschmidlin

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7201
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

7202
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.

7203
Yeah, I was just going for the cheap yeast infection joke. I know that isn't Saccharomyces.
;D  Dur, I should have gotten that. :)

7204
General Homebrew Discussion / Re: Beer in the Bible
« on: October 16, 2010, 12:12:39 AM »
My ultimate dream job other than owning my own place would be owning my own place and having time to pick up degrees on a perpetual student basis. I really do miss school some days.
Careful what you wish for Drew - it's not all it's cracked up to be.  The occasional class is awesomely fun, all the little check boxes you have to satisfy to get a degree . . . not so much.   :-\

7205
General Homebrew Discussion / Re: Beer in the Bible
« on: October 15, 2010, 10:43:31 PM »
You might find the first two entries here interesting . . . I do. :)

http://www.etymonline.com/index.php?search=beer

7206
All Things Food / Re: Cheese and Cheese making
« on: October 15, 2010, 10:40:41 PM »
I made a cheddar a couple of years ago, it turned out nice except that I couldn't get it pressed enough so there was a lot of nooks and crannies on the surface so it as impossible to wax and age.  We ate it young.  I need to try again, that was fun.

7207
The Pub / Re: Distilling
« on: October 15, 2010, 10:37:25 PM »
If I were to ever distill something other than water, it would be hopless. I was thinking two row, and maybe some peat smoked malt. Perhaps a bit of rye? But, then again. That would be illegal.  ;D
You can totally distill two row and peat smoked malt or rye legally, not an issue.

Just don't mash and ferment first.   ;)

7208
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.

7209
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.

7210
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

7211
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.

7212
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.

7213
All Things Food / Re: Sausage
« on: October 15, 2010, 12:02:07 PM »
Lots of recipes on there, thanks for the link euge.  :)

7214
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

7215
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 . . .

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