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Messages - morticaixavier

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3436
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 20, 2013, 02:37:55 PM »
My yeast selection is based on years of dealing with sulfury beers made with wit beer and hefe yeast. The sulfur has all  almost frustrated me enough to move away from the styles completely. I did however do a smash beer the other day with notty and it was sulfury and it cleared nicely after raising it up to room temperature for a few days.

yeah, I noticed a hint of sulfur in the Wit yeast half. I actually suspect this as part of the ham flavor. supposedly very brief contact with copper will largely alleviate the sulfur issue. Just a stir with a bit of copper pipe or similar. longer is NOT better.

3437
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 20, 2013, 02:01:47 PM »
so back to my original question. Does the recipe look good or.....?

looks fine. Personally I would not use that much crystal malt and just do 50% munich 50% wheat but that's me.

I don't actually know how much 1.5 oz orange zest is but last batch of wit I did I included the zest from 3 oranges in 11 gallons.

Make sure you get the right kind of coriander (Indian I think) or you risk a slightly hammy beer. I was always a little confused by this and this last batch I used... I don't honestly know, Mexican would be my guess... coriander and there is a slight but definite savory aspect to the flavor at first. Only with the half of the batch that got the white labs Wit beer yeast. the half that got American Farmhouse blend doesn't have that character. In fact the American Farmhouse half is a much cleaner, brisker, and sharper flavor. the bitterness from the orange zest really comes through a lot more in that one while the coriander is subdued.

I also included a couple oz of chamomile in mine and it's a really nice herbal/honey flavor in the background

3438
All Things Food / Re: Growing food - The Garden Thread
« on: September 20, 2013, 12:59:44 PM »

3439
Ingredients / Re: One pound of cascade hops.
« on: September 20, 2013, 07:49:39 AM »

If you already froze them wet, it may be too late. They'll turn to mush.

Yes. My understanding is you have to pick them and either dry them or use them within 24 hours wet. Freezing them is not advised.

I froze them for about 16 hours and then brought them out and laid flat for three days drying.

They were very brown by the time they were dry, i would say a brown hop for every green hop. Still had a hop smell, and yellow at the base of the petals. Think I'll just scrap this batch and see if i can pick more.

I'm not asking Freud, but does size matter? I picked a lot of the larger hops last time. But the vine had lots more smaller hops on it.

I think as long as I look for the yellow base and stickiness of the base they should be good hops. Yet i still need to ask, does size matter?

it might,

the smaller cones could be less mature so they would have a less strong flavor. They might just be slightly more stressed so they might actually have a more strong flavor.

The larger cones, if older, might have been oxidized slightly more on the bine which might either make them smell/taste better or smell/taste worse.

so I guess the answer is a definite maybe.

3440
Kegging and Bottling / Re: bottling with fresh yeast
« on: September 20, 2013, 07:41:57 AM »
Thanks, for the feedback. I do realize that it takes something for the yeast to eat and not the yeast alone that makes the bottle bombs. I guess I should have been a bit clearer about my question. How can I be certain that there is not enough residual sugar left? Taking a gravity reading would tell me if I hit a certain gravity which will help a bit, however most strong Belgians tend to be on the higher side of carbonation. So I guess my original thought was that by knowing approximately how much yeast should be added to a batch at bottling time I could help to minimize the issue, but maybe I am wrong.
Also would it help to condition at a colder temp (~50 deg) to slow the process down?
I know when I had the previous bottle bomb issue I took the remaining bottle and put them in the fridge which stopped the explosions.

the gravity reading is how you will know. The level of residual sugars, the types of sugars and the specific nature of the yeast in question are the factors in play here.

What was your last gravity reading? has it been stable for a while? (a couple weeks, or months when mixed cultures are in play) I'm going to guess at a gravity approaching 1.000, possibly slightly lower. if it's much above 1.002 I would wait longer.

the amount of yeast you add and the temperature you condition at will affect the speed at which the priming sugar turns into CO2 but will not affect the amount of co2 created. That is a purely function of the amount of sugar available.

3441
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 20, 2013, 07:32:08 AM »
Yeah, some brett, some lacto, Aceto, maybe some pedio. Thing about wild cultures, it's all in there. at this point probably all the nasty nasties are done (no entero, coliform etc.) especially if it smells good.

Have at. next time you brew target an extra 1-2 gallons of wort, do a side boil on the stove top with old hops and pitch it in.

I wasn't sure what to do with it at this point.  I have some Mycologist friends who can take a look at it.  I might gram stain a sample to be sure I don't see any gram negative (enteric) bacteria.  I did buy some aged lambic hops for this experiment.  I'll probably try to do some more wild collections, too.

there are probably some enteric bacteria in there but not many, and not in a healthy state at this point. As RAM mentions, at this point the pH and alcohol levels are going to inhibit the growth of anything outright bad for you. (whether it'll be tasty or not  ::))

3442
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 20, 2013, 07:30:25 AM »
Once the SMM boils out it doesn't matter if the condensation drips back in.

in that case it shouldn't matter at all if you had a totally unventilated (lid on pot).

What is your support for this statement?

3443
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 19, 2013, 08:28:46 PM »
Dont know where to get it or how or how much?

you will  likely find it in a health food store or co-op or a Hispanic grocery (it might be called Jamaica pronounced like 'ch' in Yiddish) or a grocery store with an Hispanic foods section.

You can use a couple ounces of the dried flowers to make a strong tea that you can add to the beer at packaging time. It's also delicious sweetened and over ice all by itself.

3444
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 19, 2013, 07:53:06 PM »
Shooting for 1.052 og with 16 ibus. Any feedback is appreciated. She wanted me to model something after blue moons amber wheat valencia grove. I am hoping to make something better. Blue moon website states plato of 14 with 16 ibus (hersbrucker), pale, munich, white wheat, and caramel malts, valencia orange peal, and hibiscus. Im leaving out the hibiscus.

why leave out the hibiscus? it's yummy. tastes like cranberries

3445
Yeast and Fermentation / Re: Wild culture: what is it?
« on: September 19, 2013, 07:51:25 PM »
Yeah, some brett, some lacto, Aceto, maybe some pedio. Thing about wild cultures, it's all in there. at this point probably all the nasty nasties are done (no entero, coliform etc.) especially if it smells good.

Have at. next time you brew target an extra 1-2 gallons of wort, do a side boil on the stove top with old hops and pitch it in.

3446
Going Pro / Re: Growler exchange
« on: September 19, 2013, 07:49:02 PM »
Guess I forgot about this. Who wants to try a belgian strong ale aged on toasted cherry wood?

Damn! I do!

3447
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 19, 2013, 12:03:43 PM »
proteins fold when they make foam, similar to denaturing but different, once folded they can't unfold into the form they were in originally and in order to make foam you have to start out in that initial form.

At least that's how I understand it.

Good explanation!

Thanks!

3448
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 19, 2013, 11:15:33 AM »
Yep, that's been known for years and I completely agree.  It may or may not cause problems for you, but it happens.
Huh, any info on how that happens?

proteins fold when they make foam, similar to denaturing but different, once folded they can't unfold into the form they were in originally and in order to make foam you have to start out in that initial form.

At least that's how I understand it.

3449
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 18, 2013, 03:02:47 PM »
Caught it.
Mort is correct on how to get a false reading. That's why you do a mouth check and wait 15 minutes before the test, restarting the time if the person burps or regurgitates, observing the whole time. Than making sure they are blowing not burping.
In any event, if I had .390 venting from my stomach I'd be on my way to lala land.

Next internet story... man makes waffles in his nose.

a friend of mine used to be in the furniture stripping (striping?) business. He used a wood alcohol based product and he would spend the day working over a vat of the stuff. He almost got in trouble at one point because he got pulled over right after leaving work and blew over the legal limit, 15 minutes later he was fine but the fumes had worked their way into his mouth and stomach and skin to the point where it tricked the breathalyzer.

**EDIT to add **

I can't find it right now but I remember reading a story a couple years ago about woman who had a pine tree growing in her lung

3450
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 18, 2013, 01:12:36 PM »
A 5 gal fermentor of Mosaic IPA 1.070 OG been fermenting since September 7. I pulled the airlock, coincidently the same size as my one way breath sample mouth piece (hmmmm, an idea)
Anyway, I placed it on the pbt and inhaled air through it from the fermentor. Gag!!! Cough!!!
Reading was .390
There's no way in hell he blew that high without drinking unless he had a belly full of high test and belched into the pbt.
Its a bs story

that's the point, he had a belly full of hightest. the air coming out of his belly was very high in volatile alcohols. many of which likely blow out of the fermenter during fermentation. but because he WAS the fermenter they were blowing out of him.

if you stop someone and ask them if they have had a drink in the last x minutes aren't you asking because while there is a significant amount of alcohol in the mouth and stomach the reading will be way way high? same thing here.

Go and chug a beer and immediately test yourself. I bet you'll blow pretty high. don't drink water in between or anything, drink and blow.

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