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Messages - morticaixavier

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3241
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.

3242
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.

3243
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

3244
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.


3245
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.

3246
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.


3247
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.

3248
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.

3249
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.

3250
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

3251
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.

3252
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

3253
also, to add a picture click the little mona lisa icon above

and the tags [ img][ /img] will appear (without the error I introduced to make them appear here).

Right click the image in your photo bucket and select Copy. then paste that between the two tags

3254


A couple things, it looks like Slowbrew is right, the lighter color brew is in a narrower carboy and also closer to your light source. The darker brew appears to be in shadow. Also the darker has the carpet behind it while the lighter has the wall and heater register. Add to that the brew hauler that is also black and there are a lot of things that could be making the darker one look darker.

3255
General Homebrew Discussion / Re: More questions on ferm temps
« on: October 28, 2013, 12:35:35 PM »
66 is good. higher temps encourage faster metabolism, reproduction, and therefore ester development. At extremes it also encourages the development of higher alcohols that are nasty brain busters.

It's important to keep in mind as well whether you are talking about ambient or beer temps. At 66 ambient you are probably running a couple to a few degrees warmer in the beer. at high krausen it was likely a few more degrees higher. you are still probably fine though.

Colder fermentation will encourage slower metabolism and less ester production. Although us-05 is said to produce an apricot/peach ester at low temps that is not there or masked at higher temps.

Short answer is no worries. 66 is not too cold and 70 is probably right on the edge of too warm.

Also, if you have a two stage temp controller or the wiring know how to switch it, you can use your temp controller to control a heat source and heat the inside of your fridge during the winter.

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