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Messages - morticaixavier

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16
The Pub / Re: Whiskey
« on: April 29, 2016, 07:09:35 AM »
My wife has gone bananas for Manhattans lately. Been using Mad River Rye. it's a locally produced rye and pretty nice. at <$40 a fifth the prices is reasonable too.

17
Thanks for sharing your experience Amanda. I have told you before how much I value your contributions here.
I do read the occasional comment here that is clearly sexist and I hope this makes people think twice before posting. I hope woman feel comfortable here.

+1000

18
For me, the concept is just a quick brain fart.  I understand about the problems with yeast functioning properly at higher pressures - especially in stronger brews.  I thought a lower pressure might prevent the alcohol from forcing itself so greatly on the yeast walls and thus penetrating and "stupefying" the yeast.

Wonder if they ever experimented on this stuff in the ISS way up above us.

as I understand it, osmotic pressure and atmospheric pressure are two different animals.

Osmotic pressure is caused by higher concentrations of various compounds one one side of a permeable membrane, this forces too much/not enough sugar/salt/alcohol to cross the membrane which can hurt the yeast, especially at various points in their life cycle.

Atmospheric pressure can also hurt the yeast but for different, more mechanical reasons, just too much stuff pressing in on them from all directions.

Bigger brewers ferment under some positive pressure because it inhibits certain yeast character expressions, primarily ester formation, so you can ferment warmer without getting ester bombs. warmer fermentation temps lead to faster attenuation.

Brewers also choose open fermentation to reduce the atmospheric pressure on the yeast to encourage yeast expression. This is done by Sierra Nevada for Bigfoot and Anchor Steam across the board. Also many british brewers.

it's an intriguing question and if you have the time and inclination I'd have at it. It would probably be worth your time though to review the literature that already exists in the trade to see what others have done around this already. not to say you shouldn't do it if someone has already tried it but just so you have all the info you can going in.

I would be nervous using glass containers for this experiment myself but that's up to you.

19
I brewed a CAP yesterday with 80% Rahr 6-row and 20% Quaker Grits.  I did a cereal mash and used Clusters for bittering, Sterling for first wort hops and German Hallertauer at knock out.  It seems to be fermenting nicely with half the batch on 2308 and half on 34/70.

My last CAP with 2308 came out great. A bit strong at 6.2%, but I'm not complaining.  I think the 3# of flaked maize provided me with better efficiency than expected.

It was tasty.

20
I actually managed to get a brew day in this weekend. It's a first draft.

Classic American Pilsner with maple Syrup. Kind of imperialized it with the added sugars.

4 kg pils
2 kg corn meal
1 kg homemade grade B Dark maple syrup.

Had a stuck sparge, I think do to equipment failure in my mash tun more than anything else.
pitched two packets of S-189 into ~4 gallons.
No idea how it's going to turn out.

That sounds really interesting.  Talk about traditional North American ingredients.

that's the idea. I love working with maple and it is a very subtle ingredient in most of the things I've had or made with it. I'm hoping in the lighter flavored base beer more of the maple character will come through.

21
Ingredients / Re: Dry hopping a beer that'll be aged...pointless?
« on: April 11, 2016, 03:59:35 PM »
If you want the dry hop character AND the aged character why not bulk age and then dry hop in a year before packaging? best of both worlds

22
I actually managed to get a brew day in this weekend. It's a first draft.

Classic American Pilsner with maple Syrup. Kind of imperialized it with the added sugars.

4 kg pils
2 kg corn meal
1 kg homemade grade B Dark maple syrup.

Had a stuck sparge, I think do to equipment failure in my mash tun more than anything else.
pitched two packets of S-189 into ~4 gallons.
No idea how it's going to turn out.

23
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 11, 2016, 12:13:23 PM »
I get grape and candy from pils malt. particularly german pils malt. not noticed a relation to DMS though.

24
Yeast and Fermentation / Re: Honey after primary fermentation
« on: April 11, 2016, 12:10:44 PM »
that is more or less what I do when I add any subtly flavored sugar to a beer. Honey and maple both have such light flavors once the sweetness is gone that if you subject them to the boil or the vigor of the full primary fermentation you won't really taste anything. Chances of infection are slight. it will restart the fermentation but that's not really a problem. There won't be any sweetness left from the honey understand. If you want a subtle sweetness with honey flavor look at adding a very small amount of Honey Malt which is a light amber caramel malt with a honey like flavor.

I also find some chamomile to have a honey like flavor and aroma. I've never done it but it's possible dry flowering with some of that might add to the impression.

25
General Homebrew Discussion / Re: Oak Barrel Aging
« on: April 11, 2016, 12:01:07 PM »
This is awesome! I was thinking a wee heavy the barrel looks great inside despite the age. The entire thing was lit up with crystals. My grandpa only ran wine through it never a beer or a bourbon. The thing is old but it has a great char on the inside.


Sent from my iPhone using Tapatalk

it'll be interesting to hear what happens with those tartaric acid crystals in there. You don't get those with booze barrels. I wonder if the beer will pick up any major acidity from that or not.

26
General Homebrew Discussion / Re: Oak Barrel Aging
« on: April 07, 2016, 08:53:59 AM »
a beer doesn't have to be strong to barrel age. I will say that after 50 years and the number of batches that have likely gone through it I wouldn't expect there to be any oak character left to speak of. the main flavor benefit will be from the wine that was in it last and the micro oxidation that occurs as o2 permeates through the wood. So I'd stay away from hoppy beers. I like the Saison idea though.

27
congrats Denny

28
Wood/Casks / Re: New at this
« on: April 06, 2016, 04:15:51 PM »
if you prime in the barrel you will generate co2 and as flars points out it would fill the headspace nicely. but barrels are not usually meant to hold carbonated beverages so you would not end up with carbonated beer.

29
All Things Food / Re: Sourdough
« on: April 04, 2016, 11:54:38 AM »
I bought a starter from king Arthur and it was cheap. Its supposed to be from a real old culture. I did quite a few loafs with it and kept it going for quite a long time in my fridge. In the end i ended up going back to standard yeast and breads because its simpler and the kids don't like sourdough. It was a lot of fun but patience is required. Making good bread is really rewarding (like making good beer) and when gifted to friends you can see the appreciation on their faces.

we were recently gifted a scion of this starter from a friend. it's been doing really well so far. you do have to stay on top of it and feed it at least weekly but you can keep it in the fridge and feed weekly which really only takes ten minutes.

30
All Things Food / Re: Growing food - The Garden Thread
« on: March 31, 2016, 03:58:13 PM »
Ya, Morticai!  I am excited to hear about the progress on your woodland garden....
now you can really hugelkultur!!  Are you going to have to clear and start from scratch?

Oi Whyomin. Getting some snow I see.  Those spears will be up before you know it.... ???

Yeah, going to be doing a fair amount of clearing for the house site, both for lumber and for solar exposure. Hugelkultur is for sure in the plan. Our excavator is a cool guy and totally okay with scraping the top soil and putting it in a separate pile so we'll have tons (literally) of materials to build with.

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