Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - morticaixavier

Pages: [1] 2 3 ... 476
1
Ingredients / Re: Rye Malt
« on: Today at 05:19:37 PM »
Rye malt and Barley malt are entirely different beasts. they are both grasses and they have both been malted but the similarity pretty much ends there.

it should still be soft enough to chew easily though. if it's steely then you might be dealing with unmalted rye which is a different thing again.

2
Those instructions are pretty general but okay.

Assuming you didn't do a partial boil (where you would top up in the fermenter with water) you should have begun your boil with at least 1.5 gallons and probably 2 gallons in the pot. you added your steeping grains as you brought your water up to temp then removed them and added the extract, stirring well with the heat off to avoid scorching your extract before it was all dissolved.

you can do what you want with the hops so long as you are aware that adding less in the early parts of the boil will reduce the bitterness which can make a beer seem too sweet. I would always recommend following the recipe to the letter the first time you brew it and tweaking to your tastes on subsequent batches.

I suspect you started with too low a volume in the kettle, and/or boiled too much off. the result will be a stronger beer. The good news is that you likely had plenty of yeast even for a higher gravity batch than intended. if it was really only half a gallon and was supposed to be a whole gallon it will be a very strong beer indeed. give it plenty of time to finish fermentation. you say the beer is clear after 1 week of fermentation? have you tasted it or measured the gravity? it's important to monitor the process to know when it's done and how it's working.

I would still like to hear a step by step rundown of exactly what you did on brew day and since then.

3
it could well be the higher carb level. if it's that then you can safely dump pressure from the keg, shake it vigorously to degas the beer, dump the resulting pressure, and repeat until it's where you want it.

4
All Grain Brewing / Re: Mash pH and light beers
« on: Today at 03:20:58 PM »
couple interesting reads if you feel like it.

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=10&ved=0CGwQFjAJ&url=http%3A%2F%2Fwww.weyermann.de%2Fdownloads%2Fpdf%2FWeyermann_TKW_Mash-pH_2010.pdf&ei=Hvb1VK3yCobRgwT2uoGYAg&usg=AFQjCNG47qXfX0M8n7fJyGMcN6UfrgAUyQ&sig2=xG8eQ14kjAYrsn3hgQ9D7Q&bvm=bv.87269000,d.eXY

http://www.braukaiser.com/wiki/index.php?title=How_pH_affects_brewing

Interesting slide show. I keep my acidulated malt to 2%. Anyone have experience using up to the 10% they (Weyermann)reference? I worry about the sourness showing up in my IPA's by increasing from 2%. To get my last IPA's mash down to 5.3 I would have to increase the acidulated malt to 6 oz or almost 3%.

can't speak to acid malt but I use lactic acid to adjust pH and I have not noticed any flavor impact from it. Given that acid malt is just malt sprayed with lactic acid I can't imagine it would be different. alternately you could just use lactic acid and skip the acid malt all together.

5
Yeast and Fermentation / Re: Safale US-05 in Sour - stuck
« on: Today at 02:36:24 PM »
have you taken a gravity reading? it's possible the pH is too low for the us-05 but it's also possible it just finished up really fast and you missed it. 75 is pretty warm temp to pitch at so the yeast would be going hyperfast already. gose is pretty low gravity and the lacto ate a chunk of the sugar before the yeast even got in there. I'd take a gravity before you do anything else.

6
Homebrew Competitions / Re: Aaaargh!
« on: Today at 02:26:17 PM »
I've not heard of it being illegal to ship alcohol OUT of a state. I've heard INTO though. that being said, if you are unsure and it would affect your lively hood I would seriously consider hand delivery. although I have to tell you, if you are really concerned, you should verify that it's legal to remove your homebrew from your home at all in your state.

looking here, http://www.homebrewersassociation.org/homebrewing-rights/statutes/Virginia/ it seems judgeing is specifically allowed in Virginia. I might first contact the ABC in virginia and find out if it is in fact illegal to ship alcohol out of the state.

7
Ingredients / Re: Vitamin C in commercial beer
« on: Today at 02:23:09 PM »
how much?

8
hmmm, what were the insructions that came with the kit?

ingredients and a rundown of what you did and when would be great too.

I'm guessing you boiled the water with some malt extract (liquid or dry), maybe some steeped grain. then you added hops at 4 different times in during the boil?

missing the volume into packaging will happen. on a '5 gallon' batch I aim to get 5.5 or 6 gallons into the fermenter if I want 5 gallons into bottles/kegs. it's not linear, you'll lose a higher percentage on a 1 gallon batch though. I would aim for 1.25 or 1.5 gallons into the fermenter if you want an actual gallon of finished beer.

More details will help us help you though.

9
The Pub / Re: Check out this homebrew!
« on: Today at 01:54:47 PM »
Congrats to you and the family!

Cellar up to 21 years.
Yes, back to beer. You should seriously brew a big barleywine or RIS soon and stash it away for when the little one is all grown up.
That's a great idea, a 21 year old beer for the 21 year old. For authenticity's sake you should have stayed home and brewed during the birth. You could have skyped the birth and pitched the yeast when you saw the head, that way the beer would be exactly the same age as your son. That would have been the responsible thing to do.

I've got three years worth put up so far for my little one. I missed last year due to the move but I think it's a great way for a brewer to commemorate a special moment.

10
The Pub / Re: AHA governing committee elections
« on: Today at 01:53:31 PM »
Thanks a lot folks! I'll buy y'all a beer at club night!

11
I'd also wonder how the EMFs from three seperate induction coils would interfere with each other. Can't say without doing the math, but that has the potential to lessen their power.

that's sort of what I was wondering about.

12
Homebrewer Bios / Re: Brewer Bio TMX
« on: Today at 08:25:02 AM »
Welcome Tim!

13
The Pub / Re: Check out this homebrew!
« on: Today at 08:15:15 AM »
congrats!
As part of Jonathan's run for AHA Governing Committee he will post a photo-shopped picture of him kissing the baby. ;D

aw man, you ruined the surprise!

14
The Pub / Re: AHA governing committee elections
« on: Today at 07:08:46 AM »
Less than a month left to vote!

Polls close March 31st

15
The Pub / Re: Check out this homebrew!
« on: Today at 07:05:05 AM »
congrats!

Pages: [1] 2 3 ... 476