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Messages - tschmidlin

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All Grain Brewing / Re: Black IPA?
« on: August 11, 2010, 02:09:17 PM »
You assume I enter. :)

All Grain Brewing / Re: Harshness - How much alkalinity is too much?
« on: August 11, 2010, 02:08:24 PM »
Like I said, pour a splash of vodka in some beer and see what alcohol bitterness tastes like.

I'm with Denny, I've never heard of alcohol bitterness before this thread.  If I was grading an exam and someone referred to alcohol bitterness I would ding them for making stuff up.  Is this just another way of describing heat from high alcohol, or solventy flavors from fusels?

All Grain Brewing / Re: Black IPA?
« on: August 11, 2010, 02:02:34 PM »
Nice, maybe I'll get to taste it on the BOS panel :)

Beer Recipes / Re: Thanksgiving beer
« on: August 11, 2010, 12:48:17 PM »
My advice is to go light, you can always add more later but can't take it away.

Also, check out Randy Mosher's Radical Brewing - I don't have my copy with me, but maybe someone else does.

Finally, consider soaking the herbs in some vodka and then dosing after primary to get the level of flavor you want.

The Pub / Re: The Demise of TechTalk
« on: August 11, 2010, 12:07:36 PM »
For it to thrive, I'd like to ask the governing committee to encourage their colleagues on the committee to start posting.  For instance, I am thrilled to see Gordon Strong participating and will read just about anything he posts but I'd like to hear from more of the "stars" in homebrew. It would be quite exciting to start seeing some of these guys start posting here.

I'm likewise extremely happy to see Gordon, Tom Schmidlin, and Susan Ruud starting to post here.  Hope I didn't leave anybody out!  All GC members have been encouraged to post, but that's a personal commitment that will depend on their time.
Thanks Denny, it's good to see you posting here too! :)  And Drew, and Kai, and Fred, and really a bunch of people I didn't know before but am getting to know through their posts.

Ingredients / Re: Cherries
« on: August 11, 2010, 11:58:03 AM »
I was thinking about pitting them, then putting them in.....
I'd pit them then freeze them, then thaw them, then put them in.

Freezing helps break down the cells, so you extract the cherry goodness more easily.  And thawing helps keep you from crash cooling your beer :)

No brewing for me, but I'll be kegging the APA I made last weekend, and a smoked dopplebock I made a while ago.

Ingredients / Re: Cherries
« on: August 11, 2010, 11:39:34 AM »
Do I recall cherry pits being a source of arsenic?  Seems like in the distant past I remember someone saying to pit them before you use them.
Pretty sure it's cyanide, but in any event, you might want to pit them if you are using lots of cherries.  Small amounts is no big deal.  I don't know where I'd draw the line though, so I'd just pit them all.

All Grain Brewing / Re: Black IPA?
« on: August 11, 2010, 11:14:35 AM »
Hey Mic,

How long do you leave it on the dry hops and oak?  I'm sure I have that issue of BYO around here somewhere, but I haven't gotten to it yet - I'm always months behind.  Is that in the original recipe?

The hops are part of the original.  (but I think I used standard replacements) The oak chips are of my own design.  I put them in the buckets as I transfer the wort, and leave them through the entire fermentation.  I only do primary.  For this beer, 12 days.
So you're adding the dry hops at the same time, in primary?  I think you'll lose a lot of the aromatics that way from CO2 scrubbing.  Or do you add the hops later?

Wood/Casks / Re: oak source
« on: August 11, 2010, 11:01:11 AM »
Thanks Drew, I'm not THAT far behind, but it saves me the trouble of having to find it in the 'read' pile.  :)

Kegging and Bottling / Re: Missing bottle sediment?
« on: August 11, 2010, 10:58:31 AM »
The carbonation seems fine.  The pour has a good but not annoying head.  Only one bottle has overflowed upon opening (which may have been due to jostling).  It isn't carbonated like a Guinness (creamy finely bubbled head), but I am not expecting that with a simple extract kit and bottle conditioning.  It might be slightly under-carbonated, but that may be due to the fact that I was a bit worried about over-carbonating and was conservative with the priming sugar.

Thanks for the encouragement.

Don't compare your head to Guinness unless you are using nitro in your beer, that is going to give you tighter, longer lasting bubbles every time.  It's the nature of N2, so you're just selling yourself short.  Compare it to some other bottled beer that doesn't have a widget and where you like the head.

Kegging and Bottling / Re: Beer Gun vs. CP Filler
« on: August 11, 2010, 10:55:22 AM »
It strikes me as absurdly simple how easy it would be with a few minor modifications to turn a BG into a CPBF. A stopper drilled with a hole adequately large enough to fill the BG post and a smaller hole to let Co2 out slowly (and under pressure) while you fill. Perhaps put your finger over relief hole to get it started under pressure.

I agree, it would be absurdly easy.  My question is, why?  It gives great results, and as Gordon said, it works exactly as promised.

Wood/Casks / Re: oak source
« on: August 11, 2010, 10:52:27 AM »
I'm sure I have that issue of zymurgy, I just tend to run months behind in reading them.  I'll look for it, thanks.

But the main thing is that I don't want to use toasted oak like you would in wine barrels, I want to use charred oak like you do in whiskey barrels.  I could buy some toasted cubes and char them, but I'm looking for a chunk that would be easy to char on all sides as opposed to a bunch of cubes that would be done unevenly.

Wood/Casks / oak source
« on: August 10, 2010, 11:54:21 PM »
I want to do some whiskey-barrel type beers without a barrel.  I plan to get some oak, char it, then soak it in some whiskey for a while.  Then I'll either move the wood to the beer, or dose the beer with the whiskey - any opinions on which is better?

But what I really want to know is, where do you get your oak?  I'm looking for American white oak, like is typically used to make barrels.  All I can find at the local big-box store is red oak, which I've read is lacking in vanillin, so would be inferior for my purposes.  Any ideas?  Specialty lumber shop?  Internet?


The Pub / Re: The Demise of TechTalk
« on: August 10, 2010, 07:44:06 PM »
It's a shame that more people from techtalk don't want to embrace the forum.  It's their loss AND our loss.

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