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2506
General Homebrew Discussion / Re: Sour advice
« on: January 18, 2010, 08:09:52 AM »
I have a sour saison that has come ready recently.
I soured it with a bottle of Orval and a bottle of my
homemade flemish red (wyeast roselare). That Orval
is pretty fast to sour and I am drinking this at about
4 months from when I added the bugs.

2507
General Homebrew Discussion / Re: PIlsner Break
« on: January 17, 2010, 09:13:12 PM »
I hope I can get my last pilsner to clear.....

2508
General Homebrew Discussion / Re: I would like to discuss Beer Filtration
« on: January 17, 2010, 09:11:12 PM »
This site has quite a bit of stuff I found interesting.
It even shows a photo of a filtered Denny Conn's Rye IPA brew.

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=2&t=6878&start=10

I am still trying to figure out the least expensive replacement filters
to accomplish the deed.

2509
Wood/Casks / Re: Wood aging with cubed oak or spirals
« on: January 17, 2010, 03:33:13 PM »
It's like, the greater square inches of exposure...wood to liquid...liquid to wood however
you want to look at it, the less contact time you will need to achieve certain flavor profiles.

So you could get 1 or 10 spirals in a carboy and sample once n a while to see your
results.  You will get oak hues in flavor, the question is how long can you wait?

If you put your beer into a 1 liter cask, that liter of beer is getting a LOT of wood contact
as compared to the beer in a 55 gal cask or larger.

2510
General Homebrew Discussion / Re: I would like to discuss Beer Filtration
« on: January 17, 2010, 03:27:09 PM »
Good Stuff folks, thanks.  I do not have a problem with hazy beer usually.
and I even put all the trub from the bk into the fermenter.  It just seemed
like a way to replicate commercial beers and the clarity achieved.  I read
on some other posts about filtering, and it was compared to consuming
your garden vegtables without washing them off.... ??? :-\

I guess I was just mainly curious to see how my homebrew stax up
against something like a filtered commercial brew.

I thought If I could get it going without a major outlay of coin...it'd be doable...

2511
General Homebrew Discussion / Re: Chunky DT
« on: January 16, 2010, 12:17:10 PM »
Guess I don't mind chewy beer... ;D

2512
General Homebrew Discussion / Re: Chunky DT
« on: January 16, 2010, 11:36:49 AM »
Yeah, I recall my 1st DT....it was effervescent which I found amazing and
the nucleus for the CO2 appeared to be yeast chunks....I think it is all good
BC that stuff is all in there anyhow...not ug...but mmmmmmgood.

2513
General Homebrew Discussion / I would like to discuss Beer Filtration
« on: January 16, 2010, 11:34:56 AM »
I am considering starting to filter my beer.  I have seen several
discussions on the correct and best way to accomplish this task.
IMO, the beer I make  may be worthy of filtration!
So, do I use a plate or a cannister style device?
After I decide on that, what size filter is best to be utilizing to
accomplish diamond brite beer AT AN AFFORDABLE level?

I am set up for Keg methods and with the additon of a few
fittings would be good to go on this,

I think I would like to filter at 1 micron absolute, and be able to
reuse, wash my filter media...can anyone point to a source and
style of filter for this?

Anyone here filter their beers??

2514
General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 16, 2010, 11:29:17 AM »
I also disagree.  I always let it cool down completely on it's own until the little pop-up thingy drops back down (No cheating by removing the weight early).  Even then, when I take the jars out, the liquid inside them continues to bubble and boil for another 10-15 minutes.


 That's because when the vessel pressure equalizes you are just getting down to the boiling point of water under the pressure of 1 atmosphere.

  Don't remove the weight early. The liquid in the jars will be way above the boiling point of 1 atmosphere and the liquid will be basically super-heated and the jar lids won't be able to let pressure escape fast enough and the jars may explode.

 If for some reason you can't wait for the pressure to equalize by ambient cooling, run water over the outside of the cooker.

 Just don't remove the weight or screw around with it with a wooden spoon, no matter how fun it might be ::)

OMG man you are spot on!!  I have picked up jars out of properly cooled canners by the ring and found the bottom of the jar detached and sitting on the bottom of the canner....like are you wanting hot scalding liquid to get out of it's container???
The difference in pressure is how you achieve steralization.

2515
General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 15, 2010, 08:48:55 AM »
An interesting read that suggests that the Clostridium botulinum spores  are perhaps
not easily eliminated...and after reading the resulting intoxication symptoms
from exposure to this bacteria, I for one will choose to error on the side of
safety. This is NOT something to play around with IMO.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC202677/

The meat of that article to quote, "C. botulinum spores were consistently
 found to germinate, grow, and produce toxin below pH 4.6. "

IMO, EXTREME caution is warranted when you play with this life force.

2517
The Pub / Re: vertical tasting
« on: January 11, 2010, 12:12:27 PM »
"lest it render the vertical taster horizontal." - Ha that's funny.  I'll have to keep that in mind when I do some verticals of the Mephistopheles and Beast from Avery!

I requested the Avery newsletter...hopefully that will dial me in on those happenings. I have YET to recieve a copy.
I also signed up in person at the Brewery.  I have YET to recieve a copy...no not going into my spam folder either...
I missed out on tickets to the Sourfest next month...an event I would have LOVED to visit...
B.T.W. if anyone has any extra Sourfest tix, please PM me....

2518
The Pub / Re: vertical tasting
« on: January 11, 2010, 10:51:45 AM »
I'm attending a 12 year vertical Bigfoot tasting later this month.  Fortunately, it's really close to my house!

I read that....and that is what prompted this posting and my single year tasting of some I reserved.... ;)

2519
I know why I don't live out there man....!
 
You're lucky!

2520
The Pub / Re: hey Pinnah we are finally getting hammered
« on: January 10, 2010, 11:57:29 AM »
it 71 here...brrr....

don't you mean GRRRR.... >:(

 ;D  we gettin the bananna belt days here now, 40's all week

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