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Messages - morticaixavier

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1
Wood/Casks / Re: New barrels
« on: Today at 06:15:55 AM »
For we math-numbskulls, what does this mean if you are correct?  Does the oak-aging occur faster or slower than what the website says?

I'm mathematically challenged myself, I just noticed the number for a 53 gallon barrel were substantially different from what I had seen elsewhere.

I'm not sure where they went wrong in their calculations. The contact time periods may be accurate in relation to each other or the numbers may be so off that the data is uselessly inaccurate. If we knew the barrel radius and stave length for each barrel size we could recalculate all the numbers but I don't have that information.

you would also want to use the average Radius given that the barrel is not actually a cylinder

2
Events / Re: Swap-toberfest '15
« on: August 28, 2015, 12:21:40 PM »
I like the timeline. I'm in!
Anyone who gets you is going to expect Heady :)

I may be interested as well.  I should know better by September 25th.  We do the same thing on the Brewing Network each year (secret santa), and I've had some great homebrew and commercial beers.

Only request is that it is limited to the continental US...shipping overseas is way too expensive.
Well I'll tell you what if I pull you I might expect some poverty lane to compare with your ciders. Actually sitting here at 7 barrels having a glass right now.

3
All Grain Brewing / Re: Rosewater?
« on: August 26, 2015, 09:09:33 AM »
I didn't even think of 'dry petteling,' I could do a half and half and see how it goes. I'm also considering if a brown ale will match the best of if there might be better options

my first instinct was to do a lighter Belgian where the phenols from the yeast would play with the rose a bit. I would worry about clashes between roast and rose in a brown. but a light northern English style brown might work.

a word of caution: people will sometimes assume the rose is an off flavor unless you tell them to expect it.

4
Yeast and Fermentation / Re: Extra long fermentation / Flat tasting beer
« on: August 26, 2015, 09:07:40 AM »

Also, is this a typo?

Quote
My final gravity when I bottled as 1.013. I took a gravity sample from the bottle and it was 1.023.

Because it makes very little sense.

What I meant here is my gravity reading before I added the beer to the bottling bucket, then when my beer tasted flat after 3 weeks in the bottle, I poured it out of the bottle into the test tube and took another gravity reading, just out of curiosity.

the confusion is that adding 5 oz of corn sugar to 5 gallons of beer only raises the gravity by about 2-3 points not 10. so either your sugar was not well mixed and the bottle you tested had way more sugar than others or something else was throwing off your reading. I don't know which. perhaps the hydrometer went out of calibration or was stuck to the side of the test tube a bit. or even just had some co2 bubbles clinging to it lifting it up out of the sample a bit.

try taking a bottle and putting it somewhere warm for a week. like 75f or even 80f. it won't really hurt the beer much but it should kick the yeast into higher gear. chill it down after a week or so and see if that bottle is carbonated.

5
All Grain Brewing / Re: Rosewater?
« on: August 26, 2015, 09:02:58 AM »
I would add at packaging. it's an interesting idea. I've got some saison on tap right now, I might get some rosewater and try it.

It would also be interesting to compare the results of rose water made via boiling and 'dry petaling' the beer directly.

6
Wood/Casks / Re: New barrels
« on: August 26, 2015, 05:04:57 AM »
If it's never been used for ageing liquor it's going to be overwhelmingly oaky. you could buy a couple handles of some type of white whisky and age your own though

Good to know.  They told me they age their whiskey in the 8 gallon barrels for 2 years - what time do you think it would take to get it useable for beer?

everything happens faster with a smaller barrel. as the surface area shrinks the volume shrinks much faster so more surface per unit of volume = more oak contact and more air contact

7
Wood/Casks / Re: New barrels
« on: August 25, 2015, 05:56:20 PM »
If it's never been used for ageing liquor it's going to be overwhelmingly oaky. you could buy a couple handles of some type of white whisky and age your own though

8
Ingredients / Re: Unmalted wheat, cereal mash or no?
« on: August 18, 2015, 10:24:07 AM »
Generally when I'm adding wheat for head retention I use flaked wheat which is pre-gelatinized and doesn't need a cereal mash or any kind of additional cooking.

However if you are planning on using actual raw wheat berries I would recommend either a cereal mash or fully cooking ahead of time. While you might hit the gel temp for wheat starch in the mash it'll be just barely and it would take a long time to get good conversion.

One of the folks here on the forum boils his wheat the night before for a good long time to gelatinize the starches.

The barley malt in the cereal mash is there to help liquify some of the starches so it doesn't turn into a big sticky mess while you're cooking it.

9
All Grain Brewing / Re: color of Susan
« on: August 18, 2015, 09:57:25 AM »
You have to brew it IN vermont. Only way.


10
General Homebrew Discussion / Re: Controlling sourness
« on: August 17, 2015, 06:54:12 AM »
Belle Saison gives a nice tartness all by itself. You can also aim for a 5.2 mash pH and even lower it in the kettle or even at packageing with a bit more lactic acid to taste.

Kettle sour is also an option. then you can taste and boil when you reach your desired tartness.

11
Ingredients / Re: Honey in beldian strong ale
« on: August 16, 2015, 09:32:41 AM »
I really want to make a Dark Belgian with buckwheat honey at some point


Sent from my iPad using Tapatalk

or forest honey.

12
Beer Recipes / Re: another saison
« on: August 12, 2015, 08:43:30 AM »
looks tasty. I'm not sure if I'd want the aromatic there but it's pretty close to my current recipe. although mine has flaked oats in place of the aromatic more or less.

13
General Homebrew Discussion / Re: I'm doing a reddit AMA today!
« on: August 11, 2015, 10:15:14 AM »
It's up and running.

14
General Homebrew Discussion / Re: Question on lengthy boil times.
« on: August 11, 2015, 06:47:57 AM »
I know some breweries had underpowered boilers that took a really long time to get to a boil and sometimes never really did. instead they would hold the highest temp they could manage for a very long time.

That said, there are historical records from british breweries boiling for 3-5 hours for strong beers. You will certainly develop some color and some flavor as you boil down that hard.

15
General Homebrew Discussion / Re: I'm doing a reddit AMA today!
« on: August 11, 2015, 06:45:24 AM »
Do you use beaver butt juice in your beer?

Heck no! I can't afford that stuff, it's like gold. I use imitation beaver butt juice only.

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