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Messages - morticaixavier

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3331
All Grain Brewing / Re: Quick and Dirty Batch Sparging Calculator
« on: October 15, 2013, 07:35:20 AM »
looks good. I'll give it a try this weekend. I did notice one thing which is it appears in the calculated area the Liter/Gallon choice isn't totally working on the First and Second runnings fields. The tag changes to L when I set it to liters but the actual volumes remain in Gallons.

Results

Pre-Boil: 48.99 L at 10.1°P (1.04) First Runnings: 6.34 L at 17.2°P (1.07)
Post-Boil: 40 L at 12.3°P (1.05) Second Runnings: 6.6 L at 4.4°P (1.017)
Boiloff: 8.99 L (18.3%)   
Lauter Efficiency: 83.4% 

3332
Kegging and Bottling / Re: Gelatin First Try
« on: October 15, 2013, 07:18:31 AM »
How do you guys use gel when bottling?

just rack off the top of the sludge into your bottling bucket. You can add a little additional yeast to the bottling bucket if you want but there should be a little left in suspension even after the gelatin

3333
General Homebrew Discussion / Re: Fruit flies in airlock
« on: October 14, 2013, 02:53:41 PM »
Thanks for all the interesting responses.  I'm not too concerned about contamination as the primary ferm. was almost finished and the alcohol present would probably inhibit any funky growths, hopefully!

still worth keeping it away from air. aceto bacteria eat alcohol and turn it into vinegar.

3334
General Homebrew Discussion / Re: Oklahoma law changes
« on: October 14, 2013, 02:00:48 PM »
Hello all, if this is in the wrong place, feel free to move it for me if you can, as I didn't see any other place to put this.  I was reading through the Oklahoma Statutes on this site, and I saw it mentioned about how homebrewers can only brew up to 3.2% alcohol content.  I know that is currently the same law for beers sold in grocery stores and in some bars I believe.  I heard that law is about to change next month, and will be closer to Texas' 6 point laws.  I wonder if this will affect homebrewers here....

for what it's worth, it's 3.2 ABW which is around 4% ABV, not that that makes much difference.

3335
Other Fermentables / Re: Possible noob question about making yeast
« on: October 14, 2013, 10:54:24 AM »
Sure, you can but it's a slightly risky option. The problem is you don't know what other micro biota you might be dealing with. Nothing that's going to hurt you understand, just might not taste good. if you are after a consistent product it's usually recommended to stun anything growing on the fruit with campden tablets (potassium metabisulfate?) and add a known strain of yeast.

personally I like the cut of your jib and suggest you have at. get some local apple cider (un-pasteurized) and put it in a glass carboy/bucket and let it go. see if your local ecosystem produces something you like.

3336
General Homebrew Discussion / Re: Off flavors in La Petite Orange?
« on: October 13, 2013, 03:05:20 PM »
Didn't see where the orange is supposed to come from.

Is this your first belgian? If so it could well be an unfamiliar yeast character. Belgian yeast can be interesting. It may well drop out after some ageing.


3337
Ingredients / Re: Honey to help dry a saison
« on: October 13, 2013, 03:00:26 PM »
@morticaixavier

What flavor type contribution are you getting from honey in your saisons and how much are your using?

The flavour contribution depends a lot on what type of honey you use. Mostly for me it's blackberry or orange blossom. Blackberry has a distinct blackberry hint to it which is really nice. Orange blossom is more subtle but it's a cross between sweet orange and flowers.

I use ~1 kilo to 40 liters or about 1 lb to 5 gallons. I add it after the first 3-5 days of fermenation but if I forget I have added it later. The saison yeast is not like a british yeast in that once it starts to drop out there is no going back. even if it's been more than a week the fermentation will kick right back into action. I consider honey sanitary by nature so I just pour 1/2 a 2 lb jar into each bucket and let her go.

It's a subtle flavor note. It's not going to jump right out at you. I have as times wondered if it's even worth the money but when I do it with plain sugar I miss it.

I recently found that for a more pronounced honey character an ounce or so of chamomile flowers and leave (bulk chamomile tea) at flame out adds a really intense honey like aroma and flavour. More than honey does in my opinion.

3338
Ingredients / Re: Honey to help dry a saison
« on: October 13, 2013, 09:36:32 AM »

Thanks for all the responses guys.  Having never used honey before I thought it would impart some type of distinctive dryness.

nope, just like sugar on that front.

3339
Ingredients / Re: Honey to help dry a saison
« on: October 12, 2013, 07:20:15 PM »
I wouldn't worry to much about it drying out enough as erock says. But I really like some honey late in fermentation with a saison. I don't worry about table saisons drying out to much. you can always make up for any lack of mouthfeel with higher carbonation. but yeah for drying out purposes plain sugar is way cheaper.

I don't bother dissolving or stirring either. just plop the honey right in primary.

FWIW, I doubt mouthfeel will be much of a problem with 3711. It leaves behind a mouthfeel that is much fuller than what you'd expect in a beer with such a low FG.

very true. I love the way you can make a 5% saison with an FG of 1.000 and it just fills your mouth with every sip.

3340
Ingredients / Re: Honey to help dry a saison
« on: October 12, 2013, 01:38:10 PM »
I wouldn't worry to much about it drying out enough as erock says. But I really like some honey late in fermentation with a saison. I don't worry about table saisons drying out to much. you can always make up for any lack of mouthfeel with higher carbonation. but yeah for drying out purposes plain sugar is way cheaper.

I don't bother dissolving or stirring either. just plop the honey right in primary.

3341
Beer Recipes / Re: Critique my "American Bitter" recipe
« on: October 10, 2013, 02:25:08 PM »
1 oz. of wheat malt is pretty much useless.  I'd leave it out, but leaving it in won't have much affect.  Hops look good to me.  And you might as well call it an APA or AIPA.  I think that's what was throwing Mort off...he expected to see a beer that matched the name.  I'd change the name to match the beer.

yeah that's it. As an AIPA it's probably fine, but I would get in trouble quick if someone says 'here, it's a bitter' and I drank like it was a bitter.

It's probably much simpler to change the name than the recipe  ;D

And that's why I have trouble with a "Black IPA" or a "pale stout"!

Amen,

I say Waltersian Black Ale and...gosh I don't even know what a pale stout would be. cream ale I guess?

3342
Beer Recipes / Re: Critique my "American Bitter" recipe
« on: October 10, 2013, 01:22:28 PM »
1 oz. of wheat malt is pretty much useless.  I'd leave it out, but leaving it in won't have much affect.  Hops look good to me.  And you might as well call it an APA or AIPA.  I think that's what was throwing Mort off...he expected to see a beer that matched the name.  I'd change the name to match the beer.

yeah that's it. As an AIPA it's probably fine, but I would get in trouble quick if someone says 'here, it's a bitter' and I drank like it was a bitter.

It's probably much simpler to change the name than the recipe  ;D

3343
Beer Recipes / Re: Critique my "American Bitter" recipe
« on: October 10, 2013, 12:50:52 PM »
This is such a personal taste issue I hesitate to suggest anything. The recipe is fine.

If I were brewing it I would leave out the acidulated malt and use liquid lactic acid if I needed a pH adjustment. I'm not familiar with cara-vienne but I'm sure that will be fine. It's basically a light crystal malt right?

When I think bitter I think session and 1.058 is not session in my book. I would drop the 30 minute hop addition, move the 60 minute to First Wort and drop enough two row to bring your gravity down to 1.040 then add enough table sugar to get it back up to 1.048 and bump the crystal a little for body and sweetness.

So you see, My suggestions make a more or less totally different beer.  :o

3344
Kegging and Bottling / Re: Clean your bottles !
« on: October 10, 2013, 12:44:57 PM »
Triple rinse after pouring is my method. Fill it about a quarter of the way, shake, empty, repeat 2 more times. Seems to work well.

This is what I have been doing as well, and I believe that I read this technique in Palmer's How To Brew.

After reading everyone's response, is it pretty accepted that that method is inadequate?

it's perfectly adequate... until it isn't. I have not had a problem with the rinse right after use method but I don't really re-use bottles over and over. If it held sour beer I just recycle it. Saison yeast also tends to coat the bottle really really well. All that being said, if you sterilize your bottles in the over before use the beer is not going to get infected from any residue left inside the bottle. possible flavor effects are a different story though.

3345
All Things Food / Re: Peppers
« on: October 10, 2013, 12:40:54 PM »
I loved this time of year when I lived in New Mexico and all the chili roasters were going full blast. The whole world smelled of roasting chilies. 

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