Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - morticaixavier

Pages: 1 ... 225 226 [227] 228 229 ... 498
3391
Ingredients / Re: Green tea Saison
« on: July 26, 2013, 03:34:03 PM »
Search for Jasmine Dragon:

http://beerandbrewer.worldsecuresystems.com/_blog/Magazine/post/homebrewer-recipes---brewing-with-tea/

I cheated though and made a green tea extract.

wow drew, I just read that recipe, that saison finishes at 1.017? that seems sweet. especially with a 65c mash temp. Is that a typo?

3392
I've used mine in the kettle for 15 years now, never hadan issue with scorching r anything else.

well there you go.

3393
The Pub / Re: Good old days
« on: July 26, 2013, 11:41:38 AM »
I did most of my drinking at the bar. so I just kept going till last call. or until I had a better place to be  ::)

3394
If the holes get plugged it can cause problems with circulation and therefor scorching or possibly an huge eruption of boiling wort.

but other than that... should be fine

3395
Ingredients / Re: Green tea Saison
« on: July 26, 2013, 08:59:49 AM »
Brewing a simple 1.048ish Saison and want to throw some green tea at end of boil. 12 gallon batch. Anyone have an idea how many oz? I was thinking to start at 2 oz and dry tea it if I wanted more.

how many teaspoons (spoons for stirring tea rather than the measuring kind) would 2 oz be? about 10? I always figure when making tea 1 teaspoon per cup + 1 for the pot. with black tea I would think that would WAY too much for a beer as you want a suggestion rather than a cup of tea but green tea is so mild in flavor I would think you would want quite a bit more than with black. probably not 192 tea spoons full but maybe 50?

okay 2 grams per 100ml for tea. (google-fu)

so 2 oz is 56.5 grams, enough for 28.25 servings of tea. I would go with 3 oz at least.

I almost wonder if you should make a strong tea and add to taste as packaging. I think the reason you are not supposed to use water that has been boiling for a long time or boiled over and over to make tea has to do with dissolved o2. after a long boil there is going to be little or no o2 in the wort.

just a thought.

3396
All Things Food / Re: Growing food - The Garden Thread
« on: July 26, 2013, 08:54:06 AM »
First fruits.  Not, we been eating lettuce and sno peas for a month now.
Euge, here is a shot of a calabacita just for you man.


those calabacitas look like the strange mystery volunteer squashes that grow all over my garden. they are kind of bland dry and immature pumpkin like in my case though.

I should get some pics up here. I have a nice one of an artichoke that didn't get eaten in time.

3397
General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 01:57:48 PM »
You can measure water by weight too. 4.26 oz (weight) = 4.26 oz (volume)
only at 39*f

3398
General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 01:02:12 PM »
Just kidding - but 4.266 ounces is just going to have to be a heavy 4.25 ounces!

ahh yes. well we do the best we can. easier if you use metric.


3399
General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 12:51:52 PM »
You math guys!  My problem is once I have solved for X, I don't have a container with the gradients needed!

what's the trouble? are you trying to measure out tenths of a ml? you can probably find an appropriately graduated syringe at the drug store.

3400
Events / Re: Question about competition judging
« on: July 25, 2013, 11:51:35 AM »
So I got to thinking some more about this... Personally I disagree that scoresheets between different judges should necessarily fall within X points of each other.  With decent judges, they usually will agree, but this should NOT be forced to within X points.  Not ever.  Honestly... who's to say that one judge is "more right" than another?  I might only be Recognized but I've read scoresheets from National rank judges who claimed they could SMELL astringency in the beer... baloney!  Just because I haven't bothered to re-test in 6 or 7 years to attain Certified or National or whatever doesn't mean I should allow myself to be too easily influenced by a higher ranked judge's opinions.  If I think the other guy is wrong, I ain't changing my score, and I would expect the same the other way around as well.  I think there needs to be a place for bullheads like me.  Who's to say I'm wrong and another guy is right?  My opinions are just that -- my opinions.  I get mad when the comp organizer says I need to be within 5 points of Joe Schmoe who I don't even know when I think he's way off.  I'm sure the same is true the other way around when Bubba Gump with zero experience thinks he's tasted the best beer in the universe, gives it a 40, and I score the same beer a 21.  These are opinions.  We try to get as close as we can, and like I say, with good judges, we usually will.

Perhaps my real wish is that we could get a whole lot more feedback from any one competition.  One Recognized BJCP judge plus a Gump just ain't cutting it.  I wish we could get feedback from 3 or 4 BJCP ranked judges at every comp.  Perhaps not feasible today, but maybe in 50 years it will be common.  That'd be sweet.  Otherwise the only way to know if your beer is really REALLY good is to enter each beer into at least 3 competitions.  And that gets real expensive real quick.  So anyway...

 ;D

I agree! I have also thought that this would allow for some interesting statistical analysis of judging and judges. If a particular judge is consistently 5 points above the other 2-3 judges she is working with perhaps her rank needs to be re-examined?

As dmtaylor mentions, this is not going to happen any time soon but we can always hope.

3401
General Homebrew Discussion / Re: Dilution ratio
« on: July 25, 2013, 11:48:27 AM »
assuming we are talking about volumetric %

85% of 32 is 27.2. (Total Volume X %pa) = volume pa)
if you want 75% you need to have

Total Volume X .75 = 27.2

so total volume = 27.2/.75

so 36.266

so add 4.266 oz water and you have 75% concentration.

3402
Pimp My System / Re: Finished 1BBL system
« on: July 25, 2013, 07:24:34 AM »
I'm feeling a bit of envy

Me too!

look at it this way, at that scale he only gets to brew three times a year! ::)

3403
General Homebrew Discussion / Re: And So the Solera Begins
« on: July 24, 2013, 11:43:18 AM »
Why did you wax?  I didn't do this to my barrel and its going ok, going on year two I think.  In fact I need to pull and replace soon.

The idea of waxing is to make the small 20 liter barrel behave more like a 200-400 liter barrel in terms of o2 diffusion. From what I have read it works to some extent.


Interested piqued. What sources do you have for this?

I read about it here via a suggestion on this forum actually. I have reservations that it would actually work exactly the same as beeswax and paraffin must have some o2 permeability themselves but if it reduces it a bit that's good. and as I said, it wasn't hard.
http://www.funkfactorygeuzeria.com/2012/02/paraffin-waxing-barrel.html

I also saw a chart, I think from Vinnie Cilurzo that specified different containers and their o2 permeability. the difference between a 20 liter barrel and a 200 liter is huge. glass is still higher than the big barrel.

3404
General Homebrew Discussion / Re: And So the Solera Begins
« on: July 24, 2013, 11:00:26 AM »
Mine is 11gal, I've pulled 5gal each time and the flanders red was really sour last time.  I'm thinking of pulling more on this go-around.

Good luck with yours, its a fun thing to play with.

yeah 11 gallons is going to have a lot less o2 permeation as it is. but you might be able to reign in that sourness some by waxing the outside. I know aceto needs o2, but doesn't brett tend to produce sour in presence of o2?

pedio works best in ABSENCE of o2 and will produce some sourness. can't remember have to go back and read my notes again.

3405
Ingredients / Re: Grain for color in a Saison?
« on: July 24, 2013, 10:58:07 AM »
I've been enjoying a healthy % of... wait for it...

munich malt in my saisons. right around 20%.

the saison yeast and some added simple sugar will ensure that the munich doesn't make things too malty but it gives a lovely orange hint to the color and a little more complexity in malt profile.

Pages: 1 ... 225 226 [227] 228 229 ... 498