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Messages - morticaixavier

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3256
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.

3257
Yeast and Fermentation / Re: Clarity Ferm
« on: October 28, 2013, 12:01:21 PM »
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.

3258
4)  Also, gravity readings post-boil were 1.059 (pale) and 1.060 (IPA)

suspended hop material will refract more light making the IPA appear darker. that's my bet. once both beers are bright they will be very close indeed. unless you dry hop the IPA then all bets are off.

3259
General Homebrew Discussion / Re: Straining your wort
« on: October 28, 2013, 11:55:29 AM »
I know this is a couple months after the last post, but I am wondering about the shelf life of said paint strainer bags. Are you using as single use and dispose This would make "buying every time I go to Lowe's" understandable. Are they beat up too much after 1 use, or just too difficult to clean? I just want to know, have not used or even tried to use, but I like the idea a lot as the biggest PITA I have found on my brew days is getting cooled wort through my funnel without it backing up constantly. I seem to have a lot of break material and hop particles at end of boil that clog like crazy, even using muslin bags for hop additions. I currently do not have a kettle with a hose, so I am hand pouring 2-4 gallons through my funnel with no regular help: big PITA. Any input would be greatly appreciated.

I use the nylon  bags on occasion and I find they work just fine for several (many) uses. I wash them out as best I can, even going so far as to put them through the laundry once in a while, and soak them in sanitizer in the fermenter until I'm ready to run off from the kettle. then line the bucket and let 'er rip.

3260
Ingredients / Re: 5.2 comments
« on: October 28, 2013, 07:40:55 AM »
It was recommended to me at the LHBS a few yeast back, never did buy it........thanks for sharing the post, clears up a lot!

you know you're obsessed with homebrewing when you start measuring time in 'yeasts'  ;D

3261
Ingredients / Re: Spices for Winter Warmer - boil or steep?
« on: October 28, 2013, 07:37:46 AM »
Two words: Vodka tincture.

This works, if you don't mind the flavor of the raw uncooked spices.

I don't care for the tincture, myself, but it works for others.

This "spice stand" is an interesting approach.

I've been wondering about a hybrid approach. What if you toasted the spices in a dry pan and THEN made a tincture from them? this should wake up the flavours in the same way as cooking, maybe even a bit better and still give you the control of a tincture. something to try anyway.

3262
The Pub / Re: Gotta brag just a leeetle
« on: October 28, 2013, 07:31:10 AM »
...I get to brew up 15 bbls of the stuff at thirsty bear in SF to be their pro-am entry next year at GABF

Gotta love when BOS is a sour beer! Maybe not the Pro-Am volunteer brewery - might make them a bit nervous!

Looks like the wild side of homebrewing has its hooks sunk deep into Mort!

Yeah, I wonder about that as well. we will see. The hook is in good and deep. the entire 'spare' shower is filled with various experiments now. (I say it's spare, my wife has started to imagine how nice it would be to have a shower in her bathroom)

3263
You triple-rinse every beverage container you empty.

Ha

3264
The Pub / Re: Third Year Anniversary!
« on: October 27, 2013, 02:50:46 PM »
Right on man. Nothing like a couple beers to settle the stomach after a week of drinking beer.

3265
The Pub / Re: Gotta brag just a leeetle
« on: October 27, 2013, 02:49:37 PM »
Congrats man. I entered the same competition and took a first and a third in the Pilsner category and a first in Light Hybrid.

Is Thirsty Bear in San Fran going to brew your beer and if so are you going there when they make it? My wife and I went to Thirsty Bear 5 years ago when we were on our honeymoon, nice place. If you go check out The Monks Kettle while you are there.

Congrats again. Nice to see other organic brewers out there.

I'm not sure about the logistics of the brew at thirsty bear. I hope I get to be there. Heck I want to lug sacks of grain of stairs and shovel wet spent grain out of mash tuns. I'm gonna polish my much boots in anticipation (is there a special kind of polish you use on rubber much boots)

3266
All Things Food / Re: Growing food - The Garden Thread
« on: October 27, 2013, 09:39:30 AM »
I had a realization the other day that most of the stuff on earth is actually made of chicken food.
;D. With the amazing daily conversion of said food into an egg!  Yesterday mine got into a nearly dead vole the cat had abandoned...like a flock of Velociraptors they descended..



Leeks.  Anyone grow them? How do you store them?  Dig and refrigerate?  Leave them in the ground?

I think I have heard of storing them in a box of moist sand in a root cellar type situation.

3267
The Pub / Re: Gotta brag just a leeetle
« on: October 26, 2013, 08:53:02 AM »
Hey, Excellent!  Organic cherries are hard to come by here.  Sour (pie) cherries?

My first beer ever was a 7 Bridges kit.  Hooray for them. 

Enjoy your WIN!  What do you get?

Thanks everyone!
Pie cherries are hard to come by here. These were just assorted table cherries. Black, bing, who knows what else.

I get to brew up 15 bbls of the stuff at thirsty bear in SF to be their pro-am entry next year at GABF

3268
The Pub / Gotta brag just a leeetle
« on: October 25, 2013, 07:45:34 PM »
I just won BOS in the National Organic Brewing Challenge for my Sour beer with Cherries! Only my second win.

3269
The Pub / Re: 67% ABV beer
« on: October 25, 2013, 03:29:16 PM »
Sorry but there ain't no yeast that can ferment to 67.5% so that means it's just a high test whiskey with some beer in it and that ain't beer! It's beer-flavored whiskey.

I am pretty sure they manage to get this high mostly with yeast. It's possible the freeze concentrate it at some point but you can get a really really high ABV with progressive feeding along.

start out with 1 gallon of 1.090 or so wort, when that has attenuated out most of the way add another gallon of 1.100 wort, this will result in a gravity somewhere in the middle 1.050ish. that's easy on yeast. it attenuates most of the way and you hit it with a gallon of 1.200 wort. at some point the yeast will die form the alcohol, and I am sure it's well before 67.5 percent but might well be upwards of 20% as there are wines that are close to that. so at that point you have to remove some water to get the rest of the way. enter eisbeir.

Most of the time what will hold the yeast back is the high wort gravity and resulting osmotic pressure rather than the high beer ABV.

but anyway. If someone offered me a sip I'd taste it but I agree. it's not really beer.

3270
All Grain Brewing / Re: Sparge temp
« on: October 25, 2013, 03:23:51 PM »
I want to follow up on this sparge temp issue.  Clearly the previous posters who said that tannin extraction is due to pH are correct.  But I would argue that it is also a function of temperature.  According to a number of brewing experts (Palmer, et al.) one should not sparge with water over 170* specifically to avoid tannin extraction.

Now I am fairly sure that the experienced brewer who monitors the mash pH, can and does (as you have said you do) avoid tannin extraction above that temp.  What I am saying is that this practice should probably be left to those experienced brewers who know for sure it will work - but not for the new brewer nor should it be communicated that this is a general rule.

For the average home brewer the extremely small cost associated with the increase in efficiency is basically of no value, but the safety in being sure to avoid tannin extraction would be far more important IMO.

I hesitated in saying the above for a couple of days because I am not what I would call an expert home brewer, and as a consequence usually defer to those with more knowledge and experience... But I think I'm right on this point.  However, as always I am open to being corrected.

while I see your point and it's a valid one, I would add that pH in the mash is important for more than just avoiding tannin extraction. And the pH range is the same that you want to see in your mash and sparge water to make sure you get the right Kettle pH AND to avoid tannin extraction.

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