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Topics - morticaixavier

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61
Beer Travel / Boulder again
« on: September 20, 2012, 11:13:36 AM »
So I was in Boulder last year and enjoyed avery very much.

I will probably check that out again but I would also like to check out new places that opened in the last year or so.

also any other absoluteley can't miss spots. I only have two nights but I could maybe manage 2-3 places

62
Beer Recipes / Oatmeal Raisin Cookie Stout
« on: September 20, 2012, 08:10:29 AM »
Hey all,

Just starting to work out a christmas stout, havn't even entered the recipe in beersmith yet so everything is pretty rough at this point. I am working under one major restriction in that I want to use only organic ingredients so here goes sub first draft:

Tipsy Santa Oatmeal Raisin Cookie Stout (I was going to make it a milk stout but apparently organic lactose does not exist)

For 20 liters

12 lbs Munich Malt (10L)
1 lbs C120
1 lbs roasted barley
1 lbs chocolate malt
3 lbs rolled oats (toasted)
1 lbs molasses at end of boil

2 lbs raisins caramelized in a HOT pan, deglazed with a little beer and added to primary after bulk of fermentation is over (per Denny's suggestion)

Bravo hops FWH to get ~20-25 IBU
Goldings at 30 minutes and 15 minutes (is this a good idea?)

dried Ginger, Ceylon Cinnamon (true cinnemon) tincture to taste at kegging.

so I wanted to use Lactose but not available organically
I wanted to use some biscuit malt and some special B as well but again, not available organically.

I am not totally sure of the spices. I think the cinnamon will be really nice, not totally sure about the ginger though. I know there has been discussion about raw spice tincture vs adding spices to the boil for a more cooked spice flavour and I thought I might try toasting the spices before soaking them in vodka

I am also considering adding some cocoa nibs but I don't want to overdo the ingredients. I do know that my idea of a perfect oatmeal cookie has both raisins and chocolate chips though.

Alright have at.

63
Yeast and Fermentation / washing WLP002
« on: September 11, 2012, 09:15:55 AM »
So I have a couple quart jars of harvested yeast slurry from a batch of irish red sitting in the fridge. I was thinking of washing it as it has a lot of hop trub and gunk in there but this yeast does not want to de-floculate once settled. I am thinking that if, instead of distilled water I were to use some simple extract wort as a first step I could get all the healthy live cells back into solution and then let just the trub and dead cells settle, then after a day in the wort pour the liquid portion into a new jar and keep that as a starter. does this make sense? the plan is to use it in a big wheat wine.

64
All Things Food / Lactic Acid and Ricotta
« on: September 08, 2012, 12:24:31 AM »
I was going to make some 'ricotta' from whole milk. I usually use lemon juice or white vinegar to sour it but I wondered if the 88% lactic acid I have for brewing might not be even better.

Any idea on how much? thoughts? warnings?

65
Equipment and Software / Quick question about Bru'n water
« on: August 28, 2012, 08:34:20 PM »
Hey Martin,

I have been doing no sparge brews lately and I have been figuring the water additions but putting the whole volume of the mash water in the mash water volume field or split it up between the steps? i.e. does total mash volume include the all infusions?

The details

40 liters kolsch

18 lbs pils
2 lb munich

all RO water

35 liters first step
25 liters mashout

I was going to prepare all the water at the begining adding

6 grams CaCl2
6 grams CaSO4
6 ml 88% lactic acid

is this right?

66
General Homebrew Discussion / accidental sours
« on: August 28, 2012, 07:51:26 AM »
Well,

I have been meaning to try brewing a mixed fermentation for a while now and just haven't gotten a round tuit. As the stones sang '...if you try sometimes, you just might find...'.

Well I brewed up a bit of mixed up beer. Was going to be a wit beer but I wanted to add some rye and then the LHBS didn't have any wit yeast so I got saison yeast instead. still added a couple oz of dried meyer lemon and some black pepper. went from 1.036 to 1.003. ~.75 gallons were drawn off and put in a jug with 1.5 lbs of persian mulberries (frozen, thawed).

after about 1 week on the berries the beer was an amazing cranberry color. after 2 weeks on the berries I noticed a pellicle starting to form. 'oh well' I said to myself, 'might as well let it ride now'. another week and my wife said she saw what looked like mold (pretty sure it wasn't, just pellicle on the purple berries looked a little green). so I racked it off, primed and bottled (2 22oz bottles and about 10 oz for tasting).

The smell was... funky. The taste, while a little sweet because of priming sugar was actually kind of nice. A little vinegar at first but after that passed some really complex barnyard, leather stuff going on with the flowery fruity mulberry notes. The persian mulberries have a much more complex, slightly tart flavour than the 'normal' mulberries and you can really taste it in this beer.

So I primed to ~3 volumes figuring it was a pretty low FG and any wild bugs in there didn't really have much to work with. now it's in the closet and I am anxiously awaiting the results. I figure I'll give it two weeks in the bottle and then taste one.

with only the four bottles I am a little worried this will be an AMAZING beer that I will NEVER be able to reproduce. but I figure if it's that amazing I can always culture some bottle dregs.

anyway, no question just commentary on a fun and interesting experience! also, persian mulberries in beer seem to be very promising. too bad they are so hard to find.


**EDIT**

as the mulberries (and likely what ever bugs are working in there) came from the east bay berkeley area, and they are PERSIAN mulberries, would it be totally over the top politically incorrect to call this beer...

Hipster Burkah

???

67
Yeast and Fermentation / WLP029 for wheatwine
« on: August 25, 2012, 07:10:48 PM »
I am brewing a 10 gallon batch of kolsch next weekend and will have a big cake of wlp 029 available a few weeks after that. I could brew a porter to use that cake but I also have a 100% wheat brew planned. and I thought that it might work well there as well. Gonna be 100% wheat malt bittered with heather tips.

Single Wheat and Single Heather makes is a SWaSH so it's called SWaSH Buckler

68
Yeast and Fermentation / White labs Burton ale
« on: July 15, 2012, 12:03:00 PM »
This yeast is the only one I have ever used that has a true top fermenting cake. I brewed a little 1.035 ordinary last weekend to grow yeast for an old ale this weekend. I kegged the ordinary yesterday to harvest the yeast, it was done and cold crashed for 2 days but the yeast cake was floating on top still! so I swirled and broke everything up and split the slurry between 2 pint jars and 1 quart jar and stuck them in the fridge. This morning there is a distinct yeast cake floating on top of each bottle. how the heck am I going to decant?

69
Just got a can of this from a guy that works at the Fairfield CA... factory I guess... brewery? I gotta say, it's not bad. not great. still that characteristic bud flavour but much maltier and a bit hoppier than I remember the 'original' being.

I wouldn't pay for it but it's as good as some craft brewery lagers I have had.

a few odd notes, it is labeled lager - ale not sure what that means. Is this a kolsch?

well thought I would pass that on.

**EDIT**  I still like my porter better though.  ;D

70
Ingredients / Which Hops When
« on: June 17, 2012, 08:07:58 PM »
I am brewing a table saison, 1.038 with 10 grams bravo for bittering. Now I also have on hand amarillo and hersbrucker. I was thinking 14 g of one at 20 and 14g of the other at 10, sort of highlight the peppery, herbal notes from the yeast (wlp565) with the noble HH and compliment them with the citrusy Amarillo.

Currently the plan is Amarillo at 20 and HH at 10.

anybody want to say DON'T DO IT!!!! or make another suggestion?

One correction: Mittlefruh not hersbrucker

71
Yeast and Fermentation / Yeast temp requirement conflict
« on: June 16, 2012, 02:59:14 PM »
So, here is my situation. I have 8 gallons of robust porter sitting in my fermentation fridge at ~62 It's the Whit labs german ale (wlp029?). It's been there 2 weeks, probably pretty much done, haven't taken a reading cause I don't have a free keg to accept it all anyway. tomorrow I am going to brew a saison, just a little 1.038 sort of table saison for the hot weather. WLP 565 is the yeast. I could ferment the saison out side the fridge, except it is running about 100-105 here right now and, while saison like high temps I suspect that's a little extreme.

So will it finish at 62? or will it stall? I could probably safely bump the temp in the fridge up to 64 or even 68 without doing to much to the porter at this point right?

72
The Pub / screw the thermapen, Here's my fathers day present!
« on: June 12, 2012, 07:21:27 PM »
It's my new ride. It's sooo cute.



Grrr

2012 VW Golf TDI clean diesel.

Unfortunately I have not been able to take it for a ride as I am on baby duty and I did not have the car seat! My wife gets home at 10 and I will take it for a spin.

73
Beer Recipes / Old Ale
« on: June 12, 2012, 08:46:02 AM »
So my next (scheduled) brew is an old ale. I have begum my research and so far what I have come up with is:
1) It is alot like a lower gravity barley wine but maybe a bit sweeter do to more character malt and/or lower attenuation from a higher mash temp.
2) Firm bitterness but not alot of hops character other than that. Best off using a nuetral bittering hop?
3) A little oxidation character is acceptable (do judges read that as acceptable, desireable, or faulty?)
4) a touch of wood character can be good but too much pushes it into wood aged category.
5) british malts should make up the preponderance of the malt bill with dark crystal (great movie by the way) to provide sweetness, color, and body. Some dark roasted malt but not enough to clash with the hops
6) The guidelines say some brett character is acceptable and I believe the 'old ale' blend yeasts to contain some. Do judges like to see brett in here? or does it read as a fault? How does one go about getting lower attenuation with brett in the picture?
7) dark, dextrinous adjunct sugars such as mollassas and/or treakle are desirable

so am I on the right track? any other hints or tricks? ferm temps?

74
Going Pro / insurance types
« on: June 11, 2012, 02:42:28 PM »
Hey all you lucky suckers who are already 'livin the dream'

What kind of insurance do you carry for your breweries?

What about if you don't own the facility?

What if you DO own the facility?

Does the number/nature of your employees make a difference? (are they all family so you can skimp on Workers Comp? etc)

is there brewery specific insurance products that you must have? some kind of liability?

Just trying to get all these expense items worked out in an orderly way.

75
Yeast and Fermentation / WLP029 how cold can I go?
« on: June 03, 2012, 10:01:57 PM »
Just pitched about 400 ml of fresh harvested slurry to 8 gallons of robust porter. currently sitting at 58 can I go lower? or am I getting over zealous with the cool temps on this yeast? I am in no hurry so if it's just a matter of taking longer it's not a problem.

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