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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, 01:35:42 PM »
Can you post your recipe and fermentation conditions?  That will help diagnose what's going on.

7757
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.

7758
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.


7759
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.

7760
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.

7761
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 :)

7762
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.

7763
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. :)

7764
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?




7765
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.

7766
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.

7767
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.

7768
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

7769
All Things Food / Re: more smoking . . .
« on: September 04, 2010, 10:13:41 PM »
It's going fine, but it's still going.  I'm still getting used to the new grill (new as of yesterday).  I learned the temp at the grate is a good 40 degrees lower than at the thermometer, so that isn't helping.  It's delicious though, that madrona wood is really great - glad I have more.  13 hours, still not even close to 195. 

I'll be up for a while, so there's no hurry now that we've eaten dinner.  I'm definitely relaxed, not worried, having a brew or a few.

Here's what it looks like as of 12 hours.  You might be able to tell I hacked some off so we could eat it :)



<edited for clarity>

7770
All Things Food / Re: more smoking . . .
« on: September 04, 2010, 05:56:33 PM »
Where are you?  Damn, KC MO?  Damn damn damn.

Going on 9 hours cooking, still not up to temp, almost to 160F.  Ran out of gas on the first tank and took me a while to notice, the temp dropped quite a bit.  Good thing I can hack bits off the end to feed the kids for dinner, and good we didn't invite the neighbors, dinner is going to be late :)  They can come over tomorrow for leftover pork shoulder when I do the chicken and maybe the brisket.  I'm considering making pastrami from at least part of it, or maybe just corned beef.  Too many choices . . .

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