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Messages - morticaixavier

Pages: 1 [2] 3 4 ... 519
16
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 31, 2017, 08:10:16 AM »
Gonna brew my Marzen recipe, but drink it young and call it Kellerbier

17
Yeast and Fermentation / Re: Fast Lager
« on: March 29, 2017, 12:20:44 PM »
Oops, was looking at "uncorrected" gravity.  It's at 1.010.  I didn't notice any diacetyl.

Sounds like you added enough yeast. how does it taste otherwise?

18
Yeast and Fermentation / Re: Fast Lager
« on: March 29, 2017, 09:43:17 AM »
1.018 seems really quite high for an FG. perhaps a typo and you meant 1.008?

D-rest won't work well if the yeast are dormant. does it have Diacetyl? if not then you don't need one. if it does, you can get another big starter cranking and dump it in to the batch to clear it up.

6 days seem pretty quick but the ramp up method does seem to turn lagers around pretty quick.

19
All Things Food / Re: Ramen
« on: March 29, 2017, 09:39:51 AM »
http://luckypeach.com/recipes/fresh-alkaline-noodes/

I started with this recipe and got some pretty bad batches.  It is hard to get a good cut, I use a pasta machine so key is cold dough.

Sent from my SM-N920C using Tapatalk

I started with that recipe too but I really wanted a recipe I could hand pull. I got about half way there.

20
All Things Food / Re: Ramen
« on: March 29, 2017, 09:13:49 AM »
Nice,

I tried to pull noodles for the first time this last weekend. it didn't work. so I ended up with very thick hand cut noodles in Delicious dashi based soup.

Pretty happy with it for a first try.

21
if the gravity really is that high then something happened to your yeast. which means there is no saying when it will be a problem. I don't think it really will though. test one after 1 week and see how it is.

22
You say it tastes good. I suspect measurement error.

any change the hydrometer was resting on the bottom of the sample vessel?

1.040 will taste sweet and worty still. not good.

23
Beer Recipes / Re: Splitting up wort with different yeasts?
« on: March 03, 2017, 02:32:08 PM »
you can also maximize the difference by adding an additional adjunct to one portion. Belgian or British syrups can add a lot of character and can be added right to the fermenter. as does molasses

Honey and Maple syrup can also be added to the fermenter. they lend a much more subtle character that is easily lost in stronger flavored beers.

24
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 03, 2017, 02:25:43 PM »
Just kegged the first two batches fermented in my tiny house. There probably won't be many other batches fermented there once we actually move in because, well, it's tiny.

I split a mash with pils, munich, rye malt, and chocolate rye. Added some cold steeped chocolate rye and carafa to one half for a stout with american hops and us-05

the other half got WY-3068 for a roggenbier.

25
Beer Recipes / Re: Splitting up wort with different yeasts?
« on: March 02, 2017, 10:23:16 AM »
it's a great exercise to learn about yeast. Yeast is really important to the flavor of beer.

You can pitch two similar types of yeast and try to pick out the subtle differences, or you can pitch two really different yeasts.

Take Denny's simple Pils + sugar bill.

what happens if you pitch one with Saison and one with a lager yeast? 

26
All Grain Brewing / Re: Is my BIAB approach faulty?
« on: March 02, 2017, 09:10:57 AM »
If you really are tasting paper or cardboard that signals oxidation. try a batch without the transfer to secondary and see if you notice a difference.

Nothing wrong with your mash procedure that I can see. I'm not even all that careful to avoid splashing hot wort and don't get paper like oxidation effects.

I assume you are using fresh grain.

27
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 02, 2017, 11:40:26 AM »
I'm going to brew a session rye stout this weekend. first time in a couple years I've brewed a 10 gallon batch.

Welcome back. I haven't seen you on the boards in a while.

I was out of the scene mostly. I hadn't brewed in months and was working crazy long hours. still working crazy long hours but trying to at least brew some beer. Thanks for the welcome back!

28
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: February 02, 2017, 09:34:46 AM »
I'm going to brew a session rye stout this weekend. first time in a couple years I've brewed a 10 gallon batch.

29
Hop Growing / Re: 2014 Harvest
« on: September 30, 2016, 05:24:02 AM »
yup northern cali was hop haven for a while before it moved north more. still a lot of wild hops growing around here. I actually just 'scored' 3 oz of random wild Sacramento river bank hops the other day. I've yet to use them or even open the bag and whiff.

Only necro-bumping this thread because I'd love to know where the Sacramento Riverbank hops are located. Do you have any idea if they were CA Cluster?

I suspect they were. They had a distinct catty and onion character that wasn't great. robust bitterness though. No idea where they came from except that it was in/near sacramento

30
Extract/Partial Mash Brewing / Re: Issues trying to make an IPA
« on: September 07, 2016, 11:29:56 AM »
sounds like the basic problem the OP has with bru'n water is two fold:
1) how to manage 100% distilled
2) how to manage a partial mash situation

for part 1:
There is a spot where you can specify a dilution % with DI or RO water. select DI and set the percentage to 100% that will set all the base mineral levels in the water to near 0 (or around 8ppm for RO).

for part 2:
just use it to calculate the mash and sparge for the part of the recipe that is being mashed and sparged. Use only enough minerals to get good mash chemistry. don't worry about flavor at that point.


do one batch just like that. dissolve your extract in the resulting wort and dilute further to your desired boil volume. see how that works. then you can manipulate in the glass to get your taste just right and add the appropriate additions to the kettle next time.

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