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Messages - morticaixavier

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3436
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 24, 2013, 07:54:01 PM »
I don't understand how all this business of foam proteins getting used up applies to homebrewing.
If I shake the bejeezus out of a cold commercial beer, known to have good foam, the amount of foaming is limited by the amount of head space and the amount of pressure released(none). So I can shake it up really good and it can barely foam inside the bottle and therefore uses up little of it's foam-producing proteins. If I let that bottle rest a few minutes in the fridge, I can open it and pour a beer with a nice, lasting head. This is not theoretical because I just did it with a Stone IPA, which traveled 3000 miles on bumpy trains and trucks to get to me, being shaken(and probably warm) the whole trip.
Maybe if I shake up that bottle and immediately open it and pour out a gallon of foam, then let it settle and repackage and recarbonate, then maybe it won't have any foam proteins left. But in what scenario would that apply to what anyone would do to their homebrew?

I suspect you are right. I have also never had a problem shaking the keg.

3437
Homebrewer Bios / Re: Amanda's Bio
« on: September 24, 2013, 03:38:22 PM »
welcome!

3438
Beer Recipes / Re: Apple pie ale
« on: September 24, 2013, 03:37:59 PM »
I don't know that you will get much in the way of flavor from the brown sugar. It looks like you are going for a pretty chewy beer so I might add a little molasses instead.

Why so many different grains? Do you have a reason for each?

That's ALOT of flaked barley.

I will say that I LOVE a nice 'black velvet' or 'snake bite' or whatever they call it in your neck of the woods when you float half a pint of stout on top of half a pint of cider.

3439
Equipment and Software / Re: newbie refractometer question
« on: September 24, 2013, 03:23:27 PM »
I have noticed with my refractometer if I set it aside for a few minutes and check it, the gravity will usually rise by a bit.  It has ATC, but it just isn't as quick as I would have expected.  My usual practice is to use my refractometer for checking gravities throughout the brew day.  Once the wort is chilled and in the fermenter, I check the gravity with a hydrometer because my standard practice is to aim a bit high on gravity and a bit low on volume in the fermenter so I can dilute with water to hit the targeted OG.  My hydrometer is more accurate than my refractometer, so I like the accuracy for when I'm doing the dilution.

that could also be from evaporation. The sugar doesn't and the water does

3440
+1 on the drive-by.  Not even a kiss...  :-*

Yep. Sorry, but I don't fill this kind of stuff out when you only have 1 post to the forum. Next time at least lie and say that you homebrew yourself.

Why? don't you guys want your opinion counted? it doesn't cost anything and actually increases the chance that new products will in some small part reflect YOUR wants and desires.

This comes across as a little elitist on a forum that prides itself on inclusivity.

If I was this kid and I got that kind of response I would not be coming back here and might not want to become a homebrewer even if I was interested.

I'm not saying you have to answer the kids survey but take it easy. It's not like he's trying to offend you.

Didn't mean to come across so harshly. It's just a pet peeve of mine when someone simply makes a post to a forum to finish their homework. If you were really serious about this product/project, then you are much better off actually engaging discussion on a forum like this. You'll get much more useful and relevant info that way. Otherwise it just comes off as "here - fill out my SurveyMonkey", and that kinda rubs me the wrong way.

I agree. however if I was the guy that posted that and then came it to see these responses I would RUN the other way. I would feel like some of the people on this forum didn't want me here because I was new and didn't know a lot.

Now, I freely admit that this could be some lazy kid in college who figured 'beer, that should be easy' but they could just as easily be just like any of the new folks that come on here to ask if they should pitch their yeast when the wort is at 80* 'like the instructions say'. Should they have to chat with us for a week or so first?

Certainly asking specific questions would net them more information but in what form? when the assignment is 'design a survey and gather data with it' you can't use conversations for a forum. it has to be a survey.

I'm just trying to put a different perspective out there. Let's remember when we were in school and feeling overwhelmed. Would it have helped if people we approached for help told us we hadn't earned it?

3441
Equipment and Software / Re: newbie refractometer question
« on: September 24, 2013, 02:24:27 PM »
I would check my volumes before looking to the refractometer.

If you have .5 extra gallons of wort that accounts for your difference almost exactly

3442
Yeast and Fermentation / Re: Using yeast from a blow off as a top crop.
« on: September 24, 2013, 02:21:46 PM »
Was wondering if anyone has tried to use yeast that accumulated in their blow off container. Mine is in a container full of Star  san and figured it may not be a good idea to try to grow it..

You could try it. a lot of the cells will be dead from the star san though.

Try replacing the star san with boiled, cooled water and that should work just fine. You would want to discard the first bit as that will have a lot of the nasty brown gunk.

3443
Beer Recipes / Re: Belgian Amber Strong Ale
« on: September 24, 2013, 01:37:47 PM »
That looks like alot of sugar for a 3.5 gallon batch!

My SOP for big Belgians is the 20% ballpark for simple sugars (I've pushed it as high as 25% and still have been happy with the results). I have a rough rule of thumb that starting at about 1.060ish I do at least 10% sugar and above 1.075 or so I go up to 20% to get my Belgians to finish as dry as I'd like. In smaller Belgians I may use Candi Syrup, but the primary goal in those cases is flavor.

good rule. My house 'saison' is only 1.048 and that includes 1 lb of honey in 5 gallons. dry is nice.

3444
Yeast and Fermentation / Re: sugar instead of DME for yeast starter
« on: September 24, 2013, 01:36:15 PM »
Got it thanks for the ideas. I normally use dry yeast but just pitched a vial of white labs for the first time in a while. About a 40 hour lag time into 1.045 wort...

I will often pull a starter sized portion of wort out of the boil half way through, chill and pitch into that on brew day and pitch it the next day in a pinch.

It takes a lot less time to chill 1-1.5 quarts of wort than the whole batch. and I always chill my wort from ~80 to pitching temps in the ferm fridge overnight anyway so it works well for me. This is the only time I pitch the entire starter instead of crashing and decanting.

3445
Yeast and Fermentation / Re: Fermentation not finished
« on: September 24, 2013, 01:31:54 PM »
i racked all the yeast with it

you didn't leave anything behind in primary? there was no big cake of sludge on the bottom? In that case there was really really no reason to rack. The idea behind racking in the first place is to remove the beer from potentially old and unhealthy yeast that might cause off flavours. This is rarely an issue with the healthier yeast we have access to today.

Alright then, Let's have the recipe details.

3446
General Homebrew Discussion / Re: Water Book?
« on: September 24, 2013, 12:41:05 PM »
I ordered mine from Amazon (sorry Brewer's Publications) and just received an email that I'll receive mine on October 1st (as opposed to the Oct 9th original date). 

[...]

Fool me twice, can't be fooled again!  ;)

you forgot the uncertain 'uhh, uhh'  ::)

3447
Yeast and Fermentation / Re: sugar instead of DME for yeast starter
« on: September 24, 2013, 12:38:56 PM »
A second running starter wort is an awesome idea. Run it into quart jars then 15 minutes in the pressure canner. I might have to try that.

works a treat.

you can take it a step further and can 1.5 quarts in a 2 quart mason jar. Then you spray with star san, pop the lid, pitch the yeast, set the lid back on gently and walk away. I don't use a stir plate so this works for me. If you use a stir plate it wouldn't really gain you anything and those .5 gallon ball jars are pricey.

3448
The Pub / Re: Operation Takeback: The Great Hop Caper
« on: September 24, 2013, 11:01:55 AM »
should be okay but they will be shocked. It's late enough in the year that it might be okay. Any chance you can leave them there till next spring early? that's ideal.

Start about 6-12 inches from the bine and dig with a fork. loosening more than digging. once the soil is workable use your hands to pull it away from the crown. Cut the crown with as much material as you can leave and transplant that. I would be hesitant to leave any bine at all.

3449
Yeast and Fermentation / Re: sugar instead of DME for yeast starter
« on: September 24, 2013, 10:58:14 AM »
you could but you would want to add lots of yeast nutrient. and there is some chance, if Chris White is correct, that you will grow yeast with a diminished ability to metabolize maltose which isn't good.

Are you an all grain brewer?

If so consider adding an extra lb or two to the next brew and pulling off an extra gallon or so of wort. boil/dilute to 1.030ish and pressure can or freeze. If you freeze boil again before use.

This is free! (or nearly) I tend to run around 70% extraction eff so I can just put some extra water through my grain bed and get a few quarts of starter wort.

3450
Yeast and Fermentation / Re: Fermentation not finished
« on: September 24, 2013, 10:07:59 AM »
+1 to brewmasternpb as a starting point.

For future batches I would skip the move to secondary. Even if you had pitched enough yeast you then moved the beer away from the bulk of that yeast before it was done.

This is assuming you used a hydrometer and not a refractometer to take your final reading. If you used a refract and did not adjust the reading for the presence of alcohol you are closer to 1.007.

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