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Messages - morticaixavier

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3241
The Pub / Re: Trick-or-treat
« on: November 01, 2013, 01:32:15 PM »
Discovered a new candy (for me) this year - Nerds.  Damn things are addictive.

Welcome to 1983

Great Scott!  Up to this point M&M Peanuts were the deal for me!



no way! they remade back to the future with Eric Stoltz?

3242
The Pub / Re: Trick-or-treat
« on: November 01, 2013, 12:42:14 PM »
Trick-or-treating is pretty much unheard of in Belgium, but one local group of 4 kids is trying to change that. But they're even more direct than American kids. They knocked on our door and when I answered, they shouted, "Geef mij snoep!" Which literally translates to, "Give me candy!"
That is just too funny!

and kind of more appropriate to the original idea behind trick or treating. politeness did not enter into it. It was the night when the veil was thin and all sorts of ghosts and goblins might be wandering around. If a little ghosty showed up at your door and you DIDN'T have a little something sweet, well that's when the tricks come into it.

3243
Kegging and Bottling / Re: Blast of random trub during dispensing beer.
« on: November 01, 2013, 12:34:15 PM »
do you live in a seismically active area? If you are getting more trub and yeast in your kegs than you used to I can imagine that each time you clear a little area around the end of the dip tube it creates a little crater around it. If something were to slightly disturb the surrounding trub crater walls some might well slip down into position to be sucked up on the pour.

3244
Ingredients / Re: oat malt
« on: October 31, 2013, 03:50:23 PM »
I Believe that there are oat malts that are plenty active to self convert even at 100%but a quick search around the intertubes seems to return mixed reviews on that front. I will say that I wouldn't worry about conversion with 50% 'normal' base malt in the mix.

3245
The Pub / Re: Got a Wood or Coal burnin stove?
« on: October 31, 2013, 07:33:59 AM »
I have had alot of interest in rocket mass heaters lately.  Would be awesome... If only I didn't live in a condo lol.

I've been playing around with the idea of a three tier gravity fed rocket mass brew stand. Heat strike water at the top, directly above but a distance away from the fire box. Step down and away from the fire box/heat path to the mashtun where residual heat can be used to maintain temps. Then back towards the fire box/heat path right up close to hit a full boil. It would be ideal for double brew days because you could heat your second strike water on the burn you would need to get your boil up.

It might only work for single step infusion mash though.

3246
The Pub / Re: Trick-or-treat
« on: October 31, 2013, 07:27:40 AM »
We're taking our little one (Almost 3 now) for the first real trick or treat trip. just up the block and back, maybe hit three or four houses. We got him a tiny treat pail so he can't get too much.

He's gonna be a fire engine

3247
All Grain Brewing / Re: Mixing UK and US base malts for UK styles
« on: October 30, 2013, 03:53:19 PM »
Doesn't 6 row generally have a higher DP than 2 row?  So could you add a comparatively smaller amount of 6 row as compared to 2 row malt to raise your over all DP with less grain?

you COULD but why WOULD you? I have mashed 100% munich malt with no problems with conversion. I don't believe that any low color malt is going to have a problem.


3248
Beer Recipes / Re: Christmas Vacation Ale
« on: October 30, 2013, 03:00:42 PM »
I think I'd add the tablespoon of vanilla to the fermenter after the bulk of fermentation is complete. I think at 0 minutes in the kettle most if not all of the vanilla will blow away between the heat from the kettle and the co2 scrubbing from the fermentation.

I'll certainly keep this in mind. Brew day is Saturday.

course, you can always add more.

3249
Beer Recipes / Re: Christmas Vacation Ale
« on: October 30, 2013, 12:46:09 PM »
I think I'd add the tablespoon of vanilla to the fermenter after the bulk of fermentation is complete. I think at 0 minutes in the kettle most if not all of the vanilla will blow away between the heat from the kettle and the co2 scrubbing from the fermentation.


3250
The grist bill is ...

Amt                   Name                              %         
9 lbs 8.0 oz   Pale Malt, Maris Otter (3.0 SRM)         51.0 %       
2 lbs 4.0 oz   Barley, Flaked (1.7 SRM)                 12.1 %       
2 lbs 4.0 oz   Mild Malt (4.0 SRM)                      12.1 %       
1 lbs          Caramel Malt - 120L (Briess) (120.0 SRM) 5.4 %         
1 lbs          Chocolate Malt (450.0 SRM)               5.4 %         
12.0 oz        Oats, Flaked (1.0 SRM)                   4.0 %         
12.0 oz        Wheat, Flaked (1.6 SRM)                  4.0 %         
6.1 oz         Caramel/Crystal Malt - 80L (80.0 SRM)    2.0 %         
5.0 oz         Caramel/Crystal Malt - 30L (30.0 SRM)    1.7 %         
5.0 oz         Kiln Coffee Malt (165.0 SRM)             1.7 %         
2.1 oz         Black (Patent) Malt (500.0 SRM)          0.7

when I do a partigyle I find I get the equivalent of about 45 - 50% brewhouse efficiency from the first runnings and ~25-30% on the second runnings. I usually toss in some crystal and maybe another lb of base malt and let it rest for another 20 minutes before running off the second runnings. I run them off into fermenter buckets and seal till the other boil is done.

3251
Yeast and Fermentation / Re: lagering question
« on: October 30, 2013, 08:23:26 AM »
You could put some foil over the fermenter opening. If that's good enough for starters it should be good enough for beer that is done fermenting.

No, it's not. Starters are not making beer, they are growing yeast. Foil won't keep out o2 and you will ruin the beer with oxidation if you don't seal the beer under a blanket of co2.

If I'm using a carboy, I put fpoil over the opening and secure it with a rubber band.  How will that let in more O2 than an airlock?

sealing with a rubber band is different than putting foil over a starter where it is lose specifically to allow o2 interchange.

3252
Kegging and Bottling / Re: Pressure difference between kegs
« on: October 30, 2013, 07:35:44 AM »
Is it possible that the beer in the overcarbed keg might not have been finished fermenting?

+1 the fact that you say the cobra tap is leaking on that one makes me think that you've got more pressure than 10 psi in that one. When you pull a beer from it do you hear more gas going in? if not than it's making it own.

I have also had problems with popits that were too tall and I can imagine a too long dip tube would be similar.

3253
One more item.  I'm trying to calculate how much the temp of the 50gal@60F will go up after removing the heat from the 5gal@210F.  I figure if I take 50 x 60=3000, and add 5 x 210= 1050, that 4050/55gal= 74F.  Is this about right?  That'd be sweet, this should work.

although you are probably not going to be able to remove ALL 210 degrees from the wort. I don't KNOW but I would guess that it only works till the temps are the same. and realistically till they are kinda close

like wort ~85 and chill water ~70

3254
Yeast and Fermentation / Re: Clarity Ferm
« on: October 29, 2013, 07:37:47 AM »
My guess is no one has used it. That or I stepped in dog poo and don't know it. Either way, I'll have to give it a whirl and become the resident CF guy.

...
 :o
I brewed a batch with this after getting a freebee at NHC. I brewed 10 gallons and pitched the clarex in 5 gallons along with a packet of us-05. The other half got a mixed up concoction of Belgian yeasts and brett. I did not notice a huge difference in clarity. If anything the clarex half was less clear after a couple weeks in the keg.

That being said, I did it for the supposed gluten reduction properties more than the clarity so I was not disappointed.

3255
All Things Food / Re: Growing food - The Garden Thread
« on: October 29, 2013, 07:36:42 AM »
Bob Hope or Alfred Hitchcock?  Last eggplant from our garden.



nice

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