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Messages - morticaixavier

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All Things Food / Re: Growing food - The Garden Thread
« on: Today at 11:22:47 AM »
Believe it or not my girlfriend mad watermelon prociutto by placing watermelon slices between two blocks of himilayan salt. It was a nice summer snack.
I am very curious about this one. Was the watermelon dried first, or did she just press slices between the salt blocks? How long did it take? Details, please! :)


Yeast and Fermentation / Re: Bulk or bottle aging?
« on: Today at 05:44:43 AM »
Ahh the great debate. there may or may not be differences in how a beer ages in bulk vs. in a bottle. For me, unless I have a good reason for extended bulk ageing it's not something I bother with. I will age for a few months in a barrel sometimes but that's about the barrel. Sours will bulk age because I will likely want to blend them before bottling and I want to see where they are going to end up before doing that.

I personally would go straight to bottle in the situation you describe but it's fine to bulk age it as well. You will probably get more microoxidation in a bunged carboy than in a capped bottle so that's a possible differnce. This will produce the dark fruit type flavors slightly more quickly... possibly.

Homebrew Clubs / Re: Ladies Club
« on: April 26, 2015, 02:59:58 PM »
right on Karen.

All Things Food / Re: Growing food - The Garden Thread
« on: April 26, 2015, 02:55:35 PM »

This begs the question: When has the sentence " I wish this wasn't wrapped in prociuotto" ever been uttered?
By a vegetarian
True. But they wish they could have it.
responses in order:
whenever there is grilled aspargus wrapped in prociuotto on the menu where I am eating.
Only because I want the aspargus inside.
If no-one was looking I bet they'd eat it.

Homebrew Competitions / Re: How best to describe 22C?
« on: April 26, 2015, 02:50:55 PM »
fantastic! way to go.

Equipment and Software / Re: 6" or 12" kettle screen?
« on: April 25, 2015, 08:30:58 AM »
I went with dishwasher supply line this time. pull the plastic tube out of the SS braid and use that. it's around 36 inches so I looped it and attached it with a vinyl T to the tube leaving the bulkhead.

Extract/Partial Mash Brewing / Re: New recipe
« on: April 25, 2015, 08:17:02 AM »

Guess I'd better learn how to do a minimash since I want to do something similar to what Billmiller is doing.  Very different beer/recipe but same idea.
Simple. Sub some of the extract for 2-row and hold at ~150-152 for an hour
How much water?
2 qts per pound of grain. Use a large grain bag, pull it, put in a strainer over kettle, pour some of the remaining hot water over the grains to get the sugars out. Basically do a mini BIAB.

I would use at least 1lb of 2-row or pils for each pound of other grains.
Instead of the strainer over kettle thing (after 1 hour at 150), can I just dunk/steep the grain bag in the same 4 gallons of 160-ish F water that I'm steeping other grain?  Will that rinse out the remaining sugars?

you can dunk rinse. I would put all your grains in the mini mash. it's simpler that way as you don't have two steeping steps. you can have another pot with the remaining volume of water up to temp and dunk or you can pour the hot water over the grains as steve suggests. either way will work.

Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 24, 2015, 08:56:31 AM »
Thanks guys. Problem is I can't carry a full 22 gal fermenter into the house so I either have to start and finish in the garage or put it into carboys and then I would just do it in the basement.

I should probably get a belt heater to put on it but I don't have time since I have a free day today to brew and need to make the most of my time.

Anyone actually done it?

can you find something within the next 4 or 5 days? you don't need the heat till then so you could start it at ambient and find some heat source before next wednesday.

All Grain Brewing / Re: Big brew Barleywine
« on: April 24, 2015, 08:50:27 AM »
Anyone think this would be a good BarleyWine for oaking?

'da Kid

sure. I've never met a barelywine that wouldn't.

All Things Food / Re: Pizza
« on: April 24, 2015, 08:49:01 AM »
I used to grill pizza a lot buth with a stone and without. Gas for me but I never had a problem with uneven cooking. I didn't use raw veggies or anything but if I made the crust nice and thin and didn't keep opening the lid to check on it it was not a problem. I'd wait till the thermo on the lid read in the 'self clean' range to add the pizza and then close it up while I went and made the next one. By the time I came back with another pizza streched and topped the temp had recovered to the high 400's and the pizza was done.

« on: April 24, 2015, 05:05:41 AM »
Any one else remember when SN was twist off caps?


Heck, wasn't even that long ago.

I'll have to check, I think I have a 2008 Bigfoot with a twist off cap.

2008 was the first year they used the pryoff o2 barrier caps. I did a verticle bigfoot tasting 05-14 and the difference between 05-07 and 08 was night and day. the 08 tasted almost fresh compared to the older vintages.

All Things Food / Re: Growing food - The Garden Thread
« on: April 24, 2015, 04:53:31 AM »
It snowed here today.

Here too.

and again last today. Looks like about an inch on the ground.

Going Pro / Re: Well, this happened.....
« on: April 23, 2015, 09:32:00 AM »
I picked up a couple bombers to see what you're slinging. I'll report back later.

Yeast and Fermentation / Re: Low OG, First brew
« on: April 23, 2015, 09:14:32 AM »
I went with:
11 lb California Select 2 row
1 lb carafa II
1 lb German Munich
1 lb Crystal 20

Mashing may have been the process with the most questions. I put the mash in at 130, and then pulled it at 170. Now, this is most likely where part of my problem is. From what I understand, it's not to get too hot, and interpreted that as, when it reaches 170, yank it rather than maintain that temp for a duration of time (sounding like and hour). I had it clocked at 25-30. That's not right, right? ;) That was just for the mash. I did a 60 minute boil with 1 oz simcoe, 1 oz. citra, 1 oz. amarillo.
And my sparging techniques was to heat water in a separate kettle and run it over the grain and back into the mash. I'm seeing that technique isn't very effective. Also, I didn't reserve any amount of the recipe call water, and added more water in the sparge to the mash. So, like, 9 gallons in total.

I'm pretty much chalking this batch up as a lesson learned, but, maybe you guys can help me with number 2.

it's all good. lesson learned.

When mashing grains you want to stabilize the temperature of the full mixture at a temp ~155. This is the mid point of the range that goes ten degrees in either direction and a decent place to start. Now leave it there for an hour.

You also have to make sure you stir everything really well and all the grain is saturated with water. Your volumes were fine. you mashed with 7 gallons and sparged with 2 not ideal but not the problem. You would get about 7-8 gallons into the kettle which is fine. check out for a very easy to follow explanation of the process and a nice and cheap way to get the equipment together.

All Things Food / Re: Growing food - The Garden Thread
« on: April 23, 2015, 09:06:45 AM »
It snowed here today.

Here too.

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