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Messages - tschmidlin

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7966
All Grain Brewing / Re: New toy
« on: August 19, 2010, 11:45:13 AM »
If I come across a 55 gallon drum, it's gonna become a UDS
Acronym translation failure . . . help me out?

7967
Well, I guess there will be some brewing, sort of.  I'll be joining Greg Doss for the end of his brew day when I get down there.  I don't know what he's brewing though.

Say hi to Greg for me.
I shall.

Turns out he's brewing an American wheat though.  Worst.  Style.  Ever.  Where's the vomit emoticon?

7968
General Homebrew Discussion / Re: Your Homebrew Name
« on: August 19, 2010, 11:32:07 AM »
Was thinking of something along these lines for the label:
Ouch!  Yours?

7969
General Homebrew Discussion / Re: How to fix a batch
« on: August 19, 2010, 11:30:26 AM »
I don't agree to dump it if it's bad, unless it is contaminated and nasty.  You can learn a lot by trying to save it, even if the rescue fails.  But I wouldn't sink a lot of money into it by brewing a new batch to blend it with, unless you are confident it will work out well.

You don't say where your gravity started and finished, so I'll assume it didn't finish fermenting.

I would get some Montrachet or Premier Cuvee or some other high attenuating wine strain.  I know what you're thinking, wine yeast?  Yes, the flavor is pretty much developed at this point, so adding a wine strain to dry it out a few points should not impact the flavor.  Pull off a quart or so and add the wine yeast and see what happens.  If it ferments and you like it, add it to the rest of the batch.  Dry wine yeasts are cheap, you should be able to get them for less than $1, so you can even try it with 2 or more packs.  If the sweetness level comes down to something more palatable but the body is still to thin, then you can add some maltodextrin to increase it.

If it did fully attenuate and it's still too sweet, you can try playing with amylase, then cooling it and adding maltodextrin.  I've had luck doing that.  Or you can try serving it on ice and/or mixing in something else, that will cut the sweetness but make it less like beer.  Or you can see what other people think, I have friends who loved beers I've made that are only ok.  Or you can find a friend who has a way of concentrating it . . . 9-10% is a lot to go to waste.  ;)

7970
The Pub / Re: Favorite mixed drinks
« on: August 19, 2010, 01:35:56 AM »
I had some mulled beer in Germany that was excellent - they'd taken a belgium cherry beer and heated it with some spices.  Really nice!

And I recently learned that lager and vodka mixed make an interesting drink :)
http://www.homebrewersassociation.org/forum/index.php?topic=3195.msg35851#msg35851

7971
Equipment and Software / Re: Immersion Chillers
« on: August 18, 2010, 11:48:15 PM »
I switch over to an ice-water supply for the IC once ambient is reached. Even in Winter I have to do this.
Damn!  My ground water never hits 88, 70's is as high as it ever gets and that's rare.  That's got to be a pain, but it sound like you have it sorted if it only takes 30 min to hit 62F.

7972
The Pub / Re: Favorite mixed drinks
« on: August 18, 2010, 11:30:57 PM »
You guys are way beyond me with what kind of rocks would be best, but I want some of these things for chilling beers . . . I can probably get scraps of granite or soapstone.

7973
Beer Recipes / Re: Newbie dark pseudo-bock
« on: August 18, 2010, 11:13:48 PM »
It depends on if they expect you to add more sugar or not.  If they think you'll use it as is, adding unhopped extract will make it seem less bitter than it already is.  Still, I would probably leave out any bittering addition this time around and see how it turns out.

Hmmm, I didn't consider that.  I can't tell from the recipe if it assumes you will add additional sugar (following the directions on the can) or if the dry malt extract and grains in this recipe makes up for that. My guess is that the grains and dry malt extract replace the sugar you would use if you were just brewing the kit as is.  If I added more sugar, would that just increase the gravity and therefore the alcohol content, or would that make the beer too sweet?  ???
When I said sugar, I meant extract sugar as opposed to table sugar / sucrose.  Adding something highly fermentable like sucrose or glucose will increase the alcohol and reduce the body because they attenuate fully.  They will not increase the sweetness of the beer if you're adding reasonable amounts.  Adding malt sugar in the form of extract will tend to increase the body and decrease the bitterness because the extract it is not fully fermentable.

Did you come up with this recipe on your own, or is it one that someone has done before?  If it's someone else's recipe I would just follow it and see what happens.  If you came up with it on your own . . . well, you're not adding so much to it in the way of grains/extract that I think you really need to worry about the bitterness, so just follow it and see what happens. :)

Let me sum up: don't worry about it, brew it as you have it written and let us know how it goes.

7974
Equipment and Software / Re: crankandstein vs barley crusher
« on: August 18, 2010, 10:59:39 PM »
What it looked like while building the mill
That looks sweet!

7975
Equipment and Software / Re: Immersion Chillers
« on: August 18, 2010, 10:57:26 PM »
My setup is: cold comes in the bottom. Easily reversed.

 Last week I recirculated the wort the entire time and went from boiling down to 62F in about 30 minutes. Only about half the coils were in the wort since I did a 6 gallon batch.

BTW tap water only 88F...
You get down to 62F with tap water that is 88F?  You use an ice bath?

7976
Equipment and Software / Re: A Better Siphon
« on: August 18, 2010, 07:21:15 PM »
Yeah, I've broken a couple of auto-siphons and like my stainless racking cane and carboy cap.

Tell that to all the people with copper imersion chillers...Copper in trace ammounts, I have heard, benefits yeast health...
Yeah, as mentioned above, wort only.  I use a copper counter-flow chiller with no problems.  And yes, you need trace amounts of copper for yeast health, it's an important co-factor in several important enzymatic reactions.  But keep copper away from your beer.  Just try it yourself, take a small section of copper pipe and dunk it in a beer for a minute.  You'll notice the difference.  Do it for less time too . . .

7977
True (re Cl and SS).  No disrespect intended at all, Tom--I just wanted to make sure that forum readers get the right idea before 'acid degradation of plastic tubing" became an urban myth and had its own Wiki entry. 

In fact, I sympathize--I, too, have a tendency to think aloud (or online) when I encounter a problem--and my comments and reasoning are not always correct.  That's what makes this forum so fantastic--we're all on the same journey towards a better understanding of brewing great beers and there are a lot of enlightening comments and tips from the pros/veterans here on this forum.
No worries, I'm from NJ, I have a thick skin and a tendency to vigorously defend my position. :)

But I'm also a scientist, and I prefer to know the truth than cling to a failed hypotheses.  I just take some convincing sometimes.  ;)

7978
General Homebrew Discussion / Re: Fresh Hops
« on: August 18, 2010, 07:09:29 PM »
Quote
You would be using the same number of cones.

Fresh hops are 80% water, 20% vegatative matter that has the AA and oils.
Dried hops are 10% water and 90% vegatative matter that has the AA and oils.

To get the same vegatative matter, 90/20=4.5.  That is where the 4 to 5 comes from.

Commercial growers dry at 140F, which will flash off/damage some of the essential oils.   Fresh hops have these essential oils, which I think is part of the flavor they give.
Fixed it for you.  ;)

7979
Equipment and Software / Re: crankandstein vs barley crusher
« on: August 18, 2010, 04:12:11 PM »
Which version of the MM do you have, and how long have you had it?

Anyone using a JSP?

7980
Equipment and Software / Re: crankandstein vs barley crusher
« on: August 18, 2010, 03:11:00 PM »
Which do people prefer? whats the better buy?

Thinking of the crankandstein 2A in particular up against the barley crusher

Any thoughts?
I have a similar question, but am leaning toward a monster mill over the BC.

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