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Messages - mtnrockhopper

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1156
Ingredients / Re: Ingredients from Walmart!
« on: April 24, 2013, 05:26:29 AM »

Bread flour (King Arthur at least) contains some malted barley flour in it to convert some starches into sugars during the rise. I don't know if there are enough enzymes to do significant conversion, but maybe.

I thought it was only for flavor.
Probably for most, but if you do long rises or use pre-ferments, enzymes play a big role in flavor. It basically a slow motion mash.

But is the flour diastatic?  Does it actually have enzymes?
Yes, according to the The Bread Baker's Apprentice, although I doubt it has a lot of diastatic power.

1157
Equipment and Software / Re: Primary without an airlock
« on: April 23, 2013, 01:20:53 PM »
Just made me think. What if you just took a brand new cooler, lathered the whole thing with StarSan, and pitched directly in the cooler.
...Hmmmm(the sound of wheels turning)... what if i could make my chest freezer a sanitary watertight/beertight, temperature controlled  lagering tank?
Any ideas?
Seriously though, I have a 15 gallon glass wine carboy-type vessel which is just a wee wider than my chest freezer. I like to occasionally do 10+ G. batches and i don't like having to split batches into 2 or more fermenters (carboys).   
Fermentation generates heat, so I'd think fermenting in an insulated container wouldn't work out well. The temp would just keep going up.

1158
Also, since NHC is a big competition - the winners were very likely chosen during a mini Best of Show round. During these rounds, judges taste the best beers in a category from different flights and pick the top three to get ribbons. They are actually prohibited from seeing previous scores during this process, since they want the judging to be based on current preception, not notes from a previous tasting.  So if it went to BOS, you can be reassured that a lower score didn't ruin your chances.  Although this doesn't apply to the certificates.

1159
Ingredients / Re: Ingredients from Walmart!
« on: April 23, 2013, 11:00:08 AM »

Bread flour (King Arthur at least) contains some malted barley flour in it to convert some starches into sugars during the rise. I don't know if there are enough enzymes to do significant conversion, but maybe.

I thought it was only for flavor.
Probably for most, but if you do long rises or use pre-ferments, enzymes play a big role in flavor. It basically a slow motion mash.

1160
General Homebrew Discussion / Re: Look what the stork droped off...
« on: April 23, 2013, 10:57:51 AM »
There have been numerous brewing case studies as well as microbiology studies showing the impact of the Osmotic pressure of H2o on cell walls causing them to implode not explode but implode as the pressure of the water has increased to a level higher than a cell can tolerate. Now distilled water is fine except for the fact that any of the waters character has been removed I love distilled water when I build a profile to a specific region. for extract though you  are correct all the monerals and nutrient are already present in the LME or DME.
Maybe you could link to one of those studies, because otherwise I'm not following the logic.

1161
Ingredients / Re: Java beans in coffee porter
« on: April 23, 2013, 09:33:06 AM »
Until I a) upgrade to a home instead of my current condo situation or b) convince my wife a kegerator will look nice and have smaller footprint than all my bottling equipment, I still have to bottle, so dry beaning in a keg isn't an option.
That's why I suggested whole beans. Just put them in the fermenter, no bag needed. I've had randalled stout with whole beans in the randall and plenty of flavor is extracted.

1162
Ingredients / Re: Ingredients from Walmart!
« on: April 23, 2013, 09:27:47 AM »
I also searched my gmail archive and found nothing. I tried Ovaltine too, since that's something I've seen suggested - regular Ovaltine was dry malt extract. I think the modern version has some other ingredients added.
 
Bread flour (King Arthur at least) contains some malted barley flour in it to convert some starches into sugars during the rise. I don't know if there are enough enzymes to do significant conversion, but maybe.

1163
Ingredients / Re: Java beans in coffee porter
« on: April 23, 2013, 05:46:38 AM »
I was thinking of using American Roast Java Superior beans for some cold-brewed coffee to put into a porter and can't find any info about acidity... though I probably don't need to worry too much about that since I'm cold-brewing it, right?  Has anyone here used those beans before?  Do you have any other recommendations?  I was going to start off with 1/2 lb coarsely ground beans and 32oz water for a 5 gal batch.
It's tannins you don't have to worry about with cold brewing, not acidity. But I don't think any coffee beans are acidic enough to affect beer in the concentrations we use them. I used 1/2lbs cold steeped in 5 gal and liked it - almost too strong.  Next time I'm going to add uncrushed beans directly to the beer for a few days and then rack it off to package.  I do worry about introducing oxygen with cold steeped coffee. The blogger Mad Fermentationist says the coffee flavor is more persistent this way too.

1164
Equipment and Software / Re: Primary without an airlock
« on: April 23, 2013, 05:38:58 AM »
Shouldn't be a problem. I'd probably put foil over the top to keep anything airborne from landing in it - at least until fermentation takes off. But there are a few pictures of completely open fermenters around this forum too.

1165
General Homebrew Discussion / Re: Look what the stork droped off...
« on: April 23, 2013, 05:34:21 AM »
Speed cooling by giving the wort a gentle stir every few minutes. This will keep temperature gradients from forming against the kettle walls and really speed the process. You can also put your top off water in the fridge to get it as cold as possible. Cool the concentrated wort in an ice bath, then add cold top off water.

Don't listen to instructions that say "Pitch at 75F" Getting it down to 65F will give you cleaner tasting beer.

1166
General Homebrew Discussion / Re: Second thoughts on brewing
« on: April 22, 2013, 06:39:14 AM »

No apologies needed! Good point on the equipment not making the beer better. That being said, after weighing all my options, I took the plunge and bought a Blichmann burner and a 10 gallon SS pot.
Well there you go!

1167
General Homebrew Discussion / Re: Second thoughts on brewing
« on: April 22, 2013, 06:07:21 AM »
I think I'd have to appologize for being one of the people who convinced you that you need lots of equipment. I mis-read one of your other posts and didn't realize you were just getting into brewing. There are many people who make great beer with minimal equipment - in reality, equipment makes brewing beer easier, but it doesn't make the beer better. Skill makes beer better.  Also, in spite of the ideal and/or complicated techniques you'll read about, many corners can be cut and you'll still make good beer that you'll enjoy drinking.

1168
Just a note on safety. Lifting and moving a pot of boiling hot liquid is not wise. Buy or build a chiller to get the wort down to 100F or less before immersing in the ice bath. That way you don't risk 2nd and 3rd degree burns.

Definately -- ~40 lbs of water plus the pot that you'd need to hold up and AWAY from your body.

1169
An immersion chiller is the easiest way to chill ~5 gallons of wort.  Putting the pot in a tub full of ice could work, but it would be slow and require a LOT of ice.

1170
General Homebrew Discussion / Re: Re: budweiser yes, but kind of cool
« on: April 17, 2013, 08:49:57 PM »
What is Budweiser?

Nostalgia flavored soda.

- Sent by my R2 unit


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