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Messages - morticaixavier

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3391
General Homebrew Discussion / Re: Flaked Oats
« on: October 04, 2013, 07:53:39 AM »
Aren't the quick or instant versions just 'pre-gelatinized' ?  I don't use oats often, so I haven't deciphered a difference with those versions and the regular oats.

all rolled and flaked grain is pre-gelatinized, they are steamed before rolling so the smash nice and flat. The instant oats are just cut smaller and rolled thinner. I have also seem 'baby oats' which appear to be maybe steel cut oats that were then rolled.

3392
Beer Recipes / Re: pumpkin ale recipe on top stories of aha website
« on: October 03, 2013, 12:30:43 PM »
If you click on the current recipe of the week it will bring you to a different page. on the left side will be a link to the recipe blog.

http://www.homebrewersassociation.org/pages/community/blog/show?title=beer-recipe-of-the-week-cucurbito-pepo-pumpkin-ale

or just go ^ there

3393
Extract/Partial Mash Brewing / Re: Steeping grains
« on: October 03, 2013, 12:21:02 PM »
My SOP when I brew extract batches is to add the grain to the kettle before I start heating the water. I pull the bag when the temp gets to 165ish. No need to add any extra time for steeping.
The 4 batches (not many, I know) that I have made so far with steeping and extract all called for adding the grains after the water reaches 150-170, then steep for 30 minutes. Your process seems like a much better choice time wise, as long as i get the desired result. I dont plan on too many more all extract batches, but any time saved watching water get hot is definitely worth the change. Any further thoughts on this, anyone?

that should be fine. I never had a problem doing it that way. Just to be clear though we are talking about brews where you get 100% of your sugar from extract and only add grains for color and flavor.

3394
Other Fermentables / Re: Using Concentrate - Reusing Off Gas to Carb
« on: October 03, 2013, 11:13:16 AM »
I assume you're going to add sugar to hit that SG?  Your plan to find a yeast that ferments to that ABV but finishes with sweetness ain't gonna happen....no yeast will produce anything but a very dry cider unless you artificially arrest fermentation.  That's not easy and kinda unpredictable.  You might want to check out Drew's "Everything Hard Cider" book to get some ideas.

you can overwhelm the yeast if you choose your strain correctly and give it enough sugar to chew on. This is how you make a sweet mead isn't it?  Start at like 1.2 and the yeast will simply give up before they have fermented it all.

I think he hit the SG be freeze concentrating the must.

3395
Equipment and Software / Re: What is this?
« on: October 03, 2013, 08:50:25 AM »
I can't see it in the pic but what you describe sounds like beer stone. I find it comes off okay if you scrub with hot PBW solution soon after brew day. I believe there are acid cleansers specifically designed for the removal of beer stone.

3396
Ingredients / Re: Popping My Cherry Cherry
« on: October 03, 2013, 08:06:37 AM »
Frozen is probably easiest, even if you get fresh you should freeze them to break up cell walls.

Canned might be okay but I would for sure use the water ones in that case and add the water as it will take on cherry flavor.

A good 100% cherry puree is another option. as is a 100% cherry juice. Either of these might be more/less expensive than fresh/frozen.

3397
Ingredients / Re: Green tea Saison
« on: October 02, 2013, 03:55:35 PM »
Just purchased dragon well loose leaf green tea and am going to attempt the the "dry tea" method for about 4 days. I am still conflicted about the amount. The aroma is stronger than I expected with predominate grassy and earthy notes.

Gonna just throw it in loose and strain it when I keg on Sunday. Trying to decide between 1 or 2 oz for a 5 gallon batch. This is a very light bodied and colored beer so I definitely do not want to overdo it because I think it could end up with an almost musty character.

From what I can tell, about 7.5 oz of tea would be used to make 5 gallons of average strength tea so 1-2 oz seems pretty minimal...

Any feedback on amount?

you can always add more, can't take it out though. start with the 1-2 you are planning and if you need more you can put some more in a sanitized tea ball and drop it in the keg.

3398
General Homebrew Discussion / Re: Water Book?
« on: October 02, 2013, 12:55:47 PM »
Seems like this book is really making some waves.

3399
Beer Recipes / Re: Avocado Beer
« on: October 02, 2013, 12:18:13 PM »
My experience w/avocados is that they quickly turn black.  Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black

Myth...disproven by ATK.  Not to mention experience!  You can accomplish the same thing by placing plastic wrap right pon the surface.

Also...http://www.paradisegroveavocados.com/avocado-101/faq/

"Oxidation, which occurs due to air exposure, can cause the fruit of an avocado and/or guacamole to turn brown on the surface. To delay this process, brush it with an acidic agent such as lemon, lime and even orange juice or vinegar, then place it in an air-tight container, cover it with clear plastic wrap and keep it refrigerated until you eat it.

Placing the avocado seed in the guacamole may help maintain the dip's original color because the seed reduces the amount of surface area that's exposed to air, thereby minimizing oxidization. "

http://www.seriouseats.com/2012/01/the-food-lab-the-best-guacamole-avocados-science-browning-ripening.html

"Though there are more than a few old-wives tales claiming that throwing the pit into the bowl will help prevent this from happening, it's a trivial task to prove that this isn't true.

Harold McGee did it in his great book The Curious Cook by leaving two bowls of mashed avocado sit side-by-side, one with the seed placed in it, the other with a seed-sized light bulb stuck into it. Both browned at exactly the same rate."

If Harold McGee says it, you can believe it.

learn something new everyday.

3400
Beer Recipes / Re: LME Kit --- Help Needed
« on: October 02, 2013, 08:29:56 AM »
you could just add the canned stuff to 2 gallons of water, add the sugar, boil 15 minutes. chill, top of and add fresh yeast. it'll be more of a dopplebock at 5 gallons but it'll be okay. If you use US-05 and ferment really cool (around 58f tops) it'll even be pretty clean like a lager.

3401
Homebrewer Bios / Re: Amanda's Bio
« on: October 02, 2013, 08:17:25 AM »
Aloha Amanda.  Welcome to the forum and to brewing.  It is an awesome community to be a member of.

I met my wife at the National Homebrewers' Conference in New Orleans in 1996.  We got married a year later.  After our honeymoon in Hawaii we went to NHC '97 in Cleveland.  Brewing brought us together.

Good on you for staying home and raising your sons.  Being a stay at home mom is as noble of a profession as there is.  Our world would be a much better place if there were more moms like you!

The best part about homebrewing is you can do anything you like.  As the Aussie saying goes, "No rules - Just right!"  Do it your own way.  Don't let anyone intimidate you into not following your own lead.  The best discoveries happen by mistake.

Or stay at home dads for that matter.

3402
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 02, 2013, 08:02:38 AM »
I'm going to enter at least 40 beers to the Canadian entry site...Oh, wait. There isn't one.  Glad I didn't spend the money on an AHA membership this year.

Do I understand correctly that you are taking issue with an organization in this country not having an entry site in other countries?

The NHC had a Canadian qualifier up until last year. I am just disappointed that this was abruptly canceled. Particularly after spending a significant amount of time planning and brewing towards it only to find out it had been removed. If the NHC wants to remove it, that's the right of the AHA to do so but I have chosen to remove my support for at least this year.

additionally it is the American Homebrewers Association, NOT the United States of America Homebrew Association. Last I checked Canada was still on America. Now granted the National Homebrew Competition but...

3403
Homebrew Competitions / Re: NHC Entry Limits for 2014
« on: October 01, 2013, 03:42:26 PM »
I'm going to enter at least 40 beers to the Canadian entry site...Oh, wait. There isn't one.  Glad I didn't spend the money on an AHA membership this year.

hell hath no snark like a Canadian scorned.

3404
Yeast and Fermentation / Re: Poor WLP002 attenuation: raise temp to fix?
« on: October 01, 2013, 03:41:27 PM »
To the OP, you mashed way too warm at 153 F for an OG 1.100 beer to expect good attenuation.  Next time if you want your FG to get down into the 1.020s, mash at friggin 148 F, especially if using a low attenuating high flocculating yeast like WLP002.

It's done fermenting.

The only thing you could try now is krausening with an obscenely large yeast "starter", maybe a full gallon, of highly attenuative yeast such as US-05 or maybe even a saison yeast (I like Belle Saison).  With either of those, it won't produce a lot of flavor anymore given that fermentation is 80% done, but it should finish the job for you.  And keep it warm, around 70-ish or maybe even 72-73 F.
+1.  I mash a big quad (or similar) sub-150, like 148 or 9, to get the attenuation and drinkability I like.  Extra oxygen and ramping up are pretty much mandatory to get 1.100 down to a fairly low number.

I don't think extra o2 is needed. I have never used o2 and I have had 1.100+ beers finish in the 1.020-1.010 range when all malt and using british yeast and in the 1.010-1.000 range when a healthy dose of simple sugar is added. bringing the temp up though can be quite helpful.

3405
Beer Recipes / Re: Avocado Beer
« on: October 01, 2013, 02:41:17 PM »
My experience w/avocados is that they quickly turn black.  Maybe in secondary where the oxygen has been scavenged, but I think your color will be affected.

not that this relates to this particular situation but did you know that if you leave the pit in the avocado it will not turn black? even if you have mashed the avocado, if you then but the pit in the mash it will prevent the black

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