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Messages - morticaixavier

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31
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.

32
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.


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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.

33
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.

34
congrats Denny

35
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.

36
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.

37
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.

38
All Things Food / Re: Growing food - The Garden Thread
« on: March 31, 2016, 03:55:50 PM »
Jonathan,
That has to be a wild crazy change from the left coast.
we are still gripped with winter in BFE whyo.

yeah, different critter entirely. weather still not stable enough to put anything out. finishing up boiling sap.

39
The Pub / Re: Drew's Weight Loss
« on: March 26, 2016, 07:39:43 AM »
+2.  There's a whole industry based on diet fads, but it all boils down to 'eat less, exercise more'. I'm sure Drew would agree. I salute the great job he did.

Yup..

Eat a little less
Eat a little better
Move a little more

I think the 'little better' part is key. if you eat crap packaged 'diet' foods you will 1- always be hungry and 2 - not enjoy eating, which leads to an unhealthy relationship with food.


I will add a note of nuance here though. You do have to pay attention to what you are eating. all too often in these kind of discussions someone says it boils down to calories in - calories out. and while that is superficially true, if you take in calories from the wrong sources you will mess up your metabolism and not get the results you are expecting. Similarly if you rely too heavily on shrinking the 'calories in' side of the equation you once again FUBAR your metabolism and set yourself up for failure.
True.  It reminds me of the 80's when "low fat" was considered healthy. The food industry had just fallen in love with ultra cheap high fructose corn syrup and engineered "food" that replaced fat with sugar. The result was unsatisfying as far as satiating the appetite but highly addictive.
I like Michael Pollan's advice: Eat food not food products. If you get raw whole foods and cook for yourself most meals you can't go wrong. If you eat packaged "food" or at restaurants as a norm chances are you are getting sugar, sodium, and saturated fats in scary amounts that will literally eventually be the cause of your death  and even worse make the last ten years of your life miserable. But you'll be well regarded by the pharmaceutical industry.
There's a big snowball effect. When I eat healthy and am active I have the energy to do  more of that, when I eat crap and am sedentary I don't have the energy to make hood choices and also tend to drink more than one or two.

As a German co-worker said while I was working there - "Jeff, you have all the low fat food in America, how you have so many Fat people?"
Yup. The low fat thing is Bs. The metabolic pathways from dietary fat to body fat are super inefficient. Most of the time your body will just flush excess dietary fat rather than waste energy storing it.

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40
Yeast and Fermentation / Re: FERMENTING THE IPA
« on: March 25, 2016, 04:17:41 PM »
is 1.054 and 104 IBU correct? that's gonna be bitter. I'd generally want to see a 1.070 or so with that IBU load.

as others have said, have patience, bump the temp but don't lower it again until the beer is done. yeast like getting warmer but they don't like getting colder. makes them sleepy

THIS^^^^  where the hell did that recipe come from?

Sorry IBU's are 98.1 not 104

I have it at 20 Celcius dry hopped it this morning and am going to let that go another three days, then cold crash it.
Still pretty bigger. But to each their own

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41
Yeast and Fermentation / Re: FERMENTING THE IPA
« on: March 25, 2016, 06:19:36 AM »
is 1.054 and 104 IBU correct? that's gonna be bitter. I'd generally want to see a 1.070 or so with that IBU load.

as others have said, have patience, bump the temp but don't lower it again until the beer is done. yeast like getting warmer but they don't like getting colder. makes them sleepy

42
The Pub / Re: Drew's Weight Loss
« on: March 25, 2016, 06:16:31 AM »
+2.  There's a whole industry based on diet fads, but it all boils down to 'eat less, exercise more'. I'm sure Drew would agree. I salute the great job he did.

Yup..

Eat a little less
Eat a little better
Move a little more

I think the 'little better' part is key. if you eat crap packaged 'diet' foods you will 1- always be hungry and 2 - not enjoy eating, which leads to an unhealthy relationship with food.


I will add a note of nuance here though. You do have to pay attention to what you are eating. all too often in these kind of discussions someone says it boils down to calories in - calories out. and while that is superficially true, if you take in calories from the wrong sources you will mess up your metabolism and not get the results you are expecting. Similarly if you rely too heavily on shrinking the 'calories in' side of the equation you once again FUBAR your metabolism and set yourself up for failure.

43
Beer Recipes / Re: All wheat beer
« on: March 23, 2016, 04:13:25 PM »
I did a 100% wheat wine once. 25+ lbs of wheat malt. it was a sticky mess.

Do you batch or fly sparge? if you fly sparge I would include a lot of rice hulls if you hope to lauter at all.

If you batch sparge I would still include a lot of rice hulls (I didn't) because otherwise you'll be restirring and vorlaufing many times during the runoff.

it was delicious. went way too fast. 

I batch and will remember the hulls.
How did it turn out?
I have a wheat wine on my to brew list, maybe I'll go all wheat with that.

44
All Grain Brewing / Re: Red Plum Ale
« on: March 22, 2016, 04:39:41 PM »
I would back off on some of the crystal you've got in there. If you want a big raisiny plumy beer try the 1lb of special B but leave the carafoam and carared out. I'm not totally sure what the raw wheat is in there for either.

45
Beer Recipes / Re: All wheat beer
« on: March 22, 2016, 04:36:03 PM »
I did a 100% wheat wine once. 25+ lbs of wheat malt. it was a sticky mess.

Do you batch or fly sparge? if you fly sparge I would include a lot of rice hulls if you hope to lauter at all.

If you batch sparge I would still include a lot of rice hulls (I didn't) because otherwise you'll be restirring and vorlaufing many times during the runoff.

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