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Messages - morticaixavier

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Hop Growing / Re: 2014 Harvest
« on: September 30, 2016, 12:24:02 PM »
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

Extract/Partial Mash Brewing / Re: Issues trying to make an IPA
« on: September 07, 2016, 06:29:56 PM »
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.

Extract/Partial Mash Brewing / Re: Issues trying to make an IPA
« on: September 01, 2016, 12:38:29 PM »
if it's an issue with the final pH you could us some acid to bring the pH down a couple points and see if that helps the hops.. pop. gypsum or epsom salts will also dissolve in cold beer so you could dose a sample with more sulfate and see if that helps.

General Homebrew Discussion / Re: Fermentation
« on: August 29, 2016, 07:45:57 PM »
It's most likely CO2 from fermentation coming out of suspension. As for the recipe, there's no set time limit - the yeast is done when it's done. Lots of factors ( yeast quantity, viability, temperature,etc.) decide this. You know the beer is done fermenting by getting 2 or 3 identical gravity readings a day or two apart each. As for infection, it's possible but CO2 coming out of solution is much more likely.

Edit - What style did you brew? As Pete said, a high OG beer does take longer to ferment. As for infection, sample the beer when you take a gravity reading, to look for off flavors and aromas. I bet it tastes good.

Its a belgian blonde ale. I started at 1.065 SG. Its at 1.030. Thats 5% ABV. The recipe calls for a FG of 1.010. I checked it again twice over 2 days and its still at 1.030.. Oh and yes it tastes GREAT! Lol

are you testing with a hydrometer? or a refractometer? if the refract, you have to adjust for the presence of Alcohol.

All Grain Brewing / Re: Where to Buy Malt from Montana?
« on: August 12, 2016, 12:39:58 PM »
If all else fails and you can actually go somewhere in Montana, I'm sure you could find a farmer that would fill your 5 or 10 gallon bucket right from the silo for a few bucks. Of course you'd have to malt it yourself, but that could be fun too.

My dad still grows wheat in North Texas, so at some point I'd like to do a wheat beer using his wheat that I've malted myself. Unfortunately no hops around there....

It's not too hard to make malt.  It's a lot harder to make good malt.
I could say the same about beer ;)

Yeah, I know what you mean. The little I've read intimidates me enough that I haven't done this yet. For a small percentage of wheat in a recipe that's not "wheat focused" I might do it, but I'm not brave enough to try and make a 50+% wheat malt beer out of something I malted myself.

it's not that hard to make good malt. understanding the process and controlling temp, moisture, and time are really all it takes.

however it is time consuming. check out the craft malters guild

they might at least have some info about local (to you) malt houses. good luck! it is becoming easier to find. there are two malt houses within a couple hours of me here in VT.

The Pub / Re: Finally....
« on: July 01, 2016, 12:25:31 PM »
Wow! rough year. glad to hear things are turning around.

It's been a while since I've had to do an interview and I always hated it but I never had to do a two day interview. way to go.

Yeast and Fermentation / Re: Liquid Yeast by Mail Now?
« on: June 29, 2016, 02:37:16 PM »
if you make a starter it really shouldn't matter than much. true, a couple days at higher than fridge temps will accelerate the yeasts decline but with ice packs and a starter it should still be fine. remember, horseshoes, Hand grenades, Thermo-nuclear warfare, and yeast pitch numbers... close counts.

General Homebrew Discussion / Re: !st brew
« on: June 28, 2016, 06:01:17 PM »
congrats and welcome to the obsession.

Ingredients / Re: Lovibond Squared
« on: June 22, 2016, 05:57:20 PM »
My favorite beers are in the brown ales to stout spectrum.  If I can get the sweetness balanced, I probably will be satisfied with the results.

There's all sorts of beers you could make with a combination of darker malts but throwing them all together and hoping for the best is one of the best ways to make a recipe that tastes like brown rather than something you really want to drink.

I think what is meant is that the beer will taste muddy rather than like a brown ale.

A brown ale is mostly base malt with ~10%-15% crystal/color malts for color and flavor.

The other thing to think about is that crystal malts add unfermentable sugars to your brew so the extraction isn't the only thing to be concerned with. at 45% you might well end up with a lower attenuation than you would like.

But that said, it's your beer.

Ingredients / Re: MIld Malt for Historic Recipes
« on: June 22, 2016, 11:53:47 AM »
I started out by toasting some pale malt to get a couple extra lovibond. that was okay. and tasty. but mostly I use a mix of pale and munich. no idea how accurate it is to historical mild malt but it makes a wonderful barley wine.

The Pub / Re: What's the Weather Like Where You Are?
« on: June 21, 2016, 02:09:59 PM »
it actually hit 102 in Burlington VT yesterday.

Giant thunderstorms last night cooled things off a bit though for today. back to normal mid 70s

The Pub / Re: Farewell for now
« on: June 20, 2016, 12:58:24 PM »
good luck!

Ingredients / Re: Valley Malt
« on: June 13, 2016, 04:20:15 PM »
Naturally Acidulated Biscuit sounds like someone screwed up, either in the steep tank or more likely the kiln.

I'd be curious to try the Malted Maize, Vienna, and Maple Smoked along with some pilsner in an American/new England take on a Rouchebier. you could color correct with some of the chocolate maize

Yeast and Fermentation / Re: Yeast Nightmare
« on: June 08, 2016, 12:17:17 PM »

First time poster, long time reader here.

I've been brewing for nearly five years now and I've encountered my first major issue with yeast.

To cut a long story short, I'm making 30 bottles of chardonnay wine and I think I've got my primary fermentation mixture far too hot and I think it may have killed the yeast as after two and a half days nothing is happening.

Can I add more wine yeast to the mixture to get it going again or will this significantly affect the taste?

Any advice would be great!

We're experiencing some unseasonably hot weather here in the UK and that with my heat belt was a recipe for disaster...


has to get pretty hot to kill yeast, but if that happened then you can try adding new yeast. if the alcohol isn't too high and the pH isn't too low they should be okay.

if it tastes good still going into the bottle it is almost certainly fine.

It's not going to grow anything that will hurt you anyway.

If it had been in the fermenter too long it would have smelled/tasted brothy or meaty. this is from the yeast cells exploding and dumping their Umami filled guts in your beer (their beer really).

Did the airlock go dry? if not there is hardly any chance of contamination with undesirable organisms from the age alone.

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