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Messages - tschmidlin

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7756
General Homebrew Discussion / Re: My Beer Taste like Dry Wine
« on: September 05, 2010, 01:57:06 PM »
Do you have a hydrometer to check the gravity?  I think you pulled it off of the yeast too fast, there's really no need to do a secondary with this beer, although it is a low floccer so maybe it's ok.  Your fermentation temp was a little high too, but not ridiculously so.

No offense, but you know that is a bavarian yeast strain and you can expect to get banana and clove flavors from it?

When you say it tastes like dry wine, what do you mean?  In what way?

7757
Questions about the forum? / Re: 1st Kit and Other Rankings
« on: September 05, 2010, 01:48:23 PM »
Good stuff, thanks Drew.  Do you know what Push does for them?

7758
General Homebrew Discussion / Re: My Beer Taste like Dry Wine
« on: September 05, 2010, 01:35:42 PM »
Can you post your recipe and fermentation conditions?  That will help diagnose what's going on.

7759
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 05, 2010, 01:34:38 PM »
And that's my point...standards and tastes change over time and differ from person to person.  Maybe those kings/pharaohs expected beer to taste a way that we wouldn't find acceptable now.
Then we agree.  I just don't think we can assume that we'd hate them or that they were bad, someone around today would probably like them, maybe even you or I.

7760
Kegging and Bottling / Re: bad secondary regulators?
« on: September 05, 2010, 01:31:29 PM »
I don't know what c-valve shut offs are, but below is a picture.  There doesn't seem to be a master relief valve.  It is just residual pressure that bleeds into the regulator, it seems to read the correct pressure.  It is more of an annoyance than anything else I guess, since I can only use that gauge for beers that I want carbonated at higher than 8 psi, which is most but not all of them.


7761
The Pub / Re: Homemade sodas/rootbeer
« on: September 05, 2010, 11:31:34 AM »
I have Homemade Rootbeer, Soda, and Pop and have made some of the recipes out of it, but you might be able to find some online resources.  I like to make a Jamaican style ginger ale with lots of ginger, some lemon, and some cayenne for the burn.

7762
All Things Food / Re: more smoking . . .
« on: September 05, 2010, 11:24:01 AM »
It's just a basic gas grill, similar to the old one but bigger.  A Brinkman 9520, nothing fancy really, and on sale for $200 at Home Depot.  It has 5 burners, which definitely helps with temperature control, the old one only had two burners.

7763
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 05, 2010, 11:11:06 AM »
I think standards were very different back then.  Probably a lot of their food would be infected and sour, but since that's the way everything was, it didn't generate much notice.  Add in the fact that even if infected, beer was safer to drink than water and hey, it had alcohol!
Yeah, but who says sour is automatically bad?  Not lambic brewers, that's for sure.

I definitely think you can make good beer without any tools, but I haven't done a 10 year apprenticeship to figure out when the water is the right temp for mashing :)  With some math though we can figure it all out to hit temps no problem, something that brewers probably figured out through trial and error.  You can heat water to body temp, that is easy to feel.  Then you can add measured quantities of boiling water to hit whatever temp you want.  Physics works, even if the brewers way back when didn't understand exactly why or how.

There were probably good batches and bad batches, and the brewers who made more good beer than bad were probably more successful.  It might have been ugly, murky, chunky, but that doesn't mean it was bad, just different.  We'll just never really know what successful brewers were making 2000 years ago, despite residue found in old jars.

I've been to China and eaten a lot of different foods, and I can say without a doubt a lot of it was delicious and some of it was terrible.  But the people I was with liked it, so it was good to them.  And beets taste like dirt to me, but my wife loves them and that's fine.  So I don't think we can assume that ancient beers would be terrible, especially if you were brewing for a king/pharaoh and your life depended on making good beer :)

7764
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 05, 2010, 12:28:30 AM »
No, not new, although I suspect it is easier to make good beer now that we understand the process better.  But that doesn't mean the ancient beer wouldn't bee good, I think we just won't ever know.

7765
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 04, 2010, 11:48:48 PM »
As long as you're drinking it quickly, don't worry about the ABV.  Just think about how beer used to be made, way back in the days before Pasteur and Hansen.  Way back.  They had no starsan, no PBW.  Make a beer, drink it.  If you want to talk really primitive, a 3 day fermentation and then drink what you've got.  It would make for a fun party I think. :)

7766
Pimp My System / Re: Kegerator Showcase
« on: September 04, 2010, 11:41:36 PM »
Here's the pics of mine.  Like I said, 2 2x4s stacked to bump up the space, with 1x8 clear pine around the outside.  This lets me stack kegs on the compressor, but I didn't leave much room so now my new 5 way secondary regulator doesn't quite fit.  I could remove a keg to make room, but who wants to do that?




7767
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 04, 2010, 11:25:10 PM »
It was something like 1.031 an 1.011.  I've made it before, it's very easy drinking, a really good beer to sober up with :)

That batch though, ended up as nothing more than fertilizer.  It sat for more than 6 months.

7768
General Homebrew Discussion / Re: How Common Are Infected Batches?
« on: September 04, 2010, 10:54:03 PM »
I've had a couple get contaminated with something nasty, but invariably it is because of neglect.  My most recent one was a 2.8% ABV Scottish that sat in the fridge for months and the airlocks dried out - shocker, it got moldy.  And even then it took a long time at that low of a ABV.

I've never had one go bad when I followed any kind of reasonable sanitation practices, especially when it was a stronger beer.

7769
Kegging and Bottling / Re: Keggerator Anchor!
« on: September 04, 2010, 10:45:25 PM »
You're probably tired of talking about this too (not just tired of drinking the beer), but to me it really sounds like your line is just too short for your serving pressure.  So IMO either your line isn't as restrictive as it should be, or your regulator is off.  But who knows at this point.

7770
Kegging and Bottling / Re: Epoxy Mixers in the Dip Tube ?
« on: September 04, 2010, 10:38:38 PM »
Most of my beers are served at similar pressures, but I have longer ones for higher carbonated beers.  You can save them in between batches.

FWIW, I think the 3 psi rule to be way off, my 3/16" hose is more like 2 psi or less.  Until you get a feel for it, you're better off starting long and cutting to fit, you can't really add hose easily if your line is too short.  YMMV

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