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Messages - morticaixavier

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3466
Hop Growing / Re: My Columbus hops smell like an electrical fire!
« on: September 13, 2013, 12:48:06 PM »
I'm wondering about mold.

What has your weather been like while they were drying? I am thinking that if it was too humid the cores of the cones might have begun to mold before drying out enough to stop it. the surface is clean so it smells good till you smoosh them then you get a puff of the nasty underneath. Can you try carefully cutting a whole cone in half with a sharp knife or scissors and see if the center smells bad while the outside surface smells good?

3467
Hop Growing / Re: My Columbus hops smell like an electrical fire!
« on: September 13, 2013, 07:45:04 AM »
Any hint of electrical fire with the goldings?

Hermaphrodites tend to happen when the plant is stressed or confused. Hops are sensitive to dark period length and when the dark period gets interrupted too much it can cause a few male flowers to show up on an otherwise female plant. I can't imagine why this would cause nasty smell though. I would at least try flushing the soil really really well with very soft water and then switch up the fertilizer (Try some fish emulsion or similar, maybe mix in some michorizae (sp?)) and give it another year. Unless your desperate for the space.

3468
Hop Growing / Re: My Columbus hops smell like an electrical fire!
« on: September 13, 2013, 07:35:37 AM »
All the hops are or were dry. For this years crop, drying between screens over 3 days drove of 72% of the weight off.  The hops feel dry. 

Anyway, I'm hoping for a solution otherwise I'm not really inclined to pick the rest of my Columbus hops and will probably rip them up.

I grow my Columbus in a container FWIW.

are they the only hops you grow in a container? what kind of fertilizer do you use? I've really got no idea. just tossing things out there at this point.

3469
General Homebrew Discussion / Re: Inexpensive analysis
« on: September 12, 2013, 08:12:48 PM »
Man, I followed the link expecting a cut rate therapist. But I guess that's cool too.

3470
Hop Growing / Re: My Columbus hops smell like an electrical fire!
« on: September 12, 2013, 08:10:33 PM »
sounds phenolic. are you sure they were totally dry? or were these wet hops?

3471
Beer Recipes / Re: Dill pickle beer
« on: September 12, 2013, 08:09:15 PM »
Now, you guys are just being mean. Guess I'll just eat my pickles WiTH my beer. But I will let my wife know that you talked me out of it. So she knows I just didn't give up without a fight.

C'mon now! Just having a little fun! I'd guess most homebrewers have at least conceived strange beers at some time. It's part of the creative process that makes this hobby fun. I've thought of brewing a Halloween candy beer with all the crap candy my kid gets. Skittles, bottle caps, sweet tarts, bit o honey, razzles, starburst... I can just imagine the lovely puke green color!
Didn't mean to be pissy, guess I should have put a smiley on that. I know this is all in fun, my wife just loves dill pickles.i suppose if I want dill pickle flavoring should just drink the juice. :)

LOL! And I don't just use that willy nilly. I actually laughed out loud. You should definitely drink the juice! But don't drink the kool-aid! Be creative! Brew what you want. Just because NO ONE thinks a good dill pickle beer can be done, doesn't mean it can't be done! Just keep this one to a gallon at most for the first try.

I think it's a fine idea. I think you should go with a sour beer, a full on mixed ferment, hence the rodenbach yeast suggestion.

3472
Beer Recipes / Re: Perfect Pumpkin Beer
« on: September 12, 2013, 02:06:31 PM »
I'm curious about the maple syrup being listed as 2 pounds. Is that a misprint? Fluid volume would be how it's marked and sold.
Just want to make sure if I should use 2 pounds or 2 fluid (ounces, cups, gallons , other)?

I am pretty sure they mean lbs. I buy my syrup in bulk and it is sold by weight.

The conversion would be roughly 1.5 lbs per pint

** EDIT TO CORRECT MYSELF **

Syrup is closer to 1.4 lbs per pint or just over 11 lbs per gallon (room temp)

3473
General Homebrew Discussion / Re: Resin
« on: September 12, 2013, 12:08:02 PM »
I always thought of 'resinous' almost as a mouthfeel component. Its not the type of hop flavors, but the way they coat and stick to my palate.

That would actually make sense to me. But it's usually used in reference to flavor.

I understand "piney" or "pine resin," but resin itself doesn't make much sense to me.

"Dank" makes me think of a feeling or atmosphere, not flavor.

So, what I get from this thread (besides that y'all are a bunch of stoners), is that "resin" and "dank" as flavor descriptors are ambiguous and therefore useless. If we can't think of something known and familiar to use as a reference, why make s*** up?

I would put Dank solidly in the 'smelling slightly like cat pee' area with simcoe and good indica/sativa hybrids.

Resinous is a combination of tooth coating oily/tarry mouthfeel with pine resin/turpentine like flavours/aromas. This goes with retsina (big surprise) strong fatty fish like salmon (particularly when smoked), cascade hops, yarrow, oregano, and classic Single strain indica.

then you get fruity/juicy like lot's of the new NZ hops, actual fruit, and single strain sativa.

3474
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 12, 2013, 11:59:44 AM »
Great, thanks for all the thoughts and I'll definitely decrease the amount of mix I work with in any one batch... maybe I'll get the the carapils down into the 5-8% range of the total grist.

On a slightly related note (and maybe I should go look for threads on this), how much attenuation is possible with malts like Carapils or CaraMunich when mashed with a base malt? I was always under the impression they were completely unfermentable, but learned yesterday that only applies when they are steeped or mashed alone, and that the enzymes from a base malt will allow some level of conversion even in crystal malts. Is this calculable?

I don't think that is quite right. Cara/crystal malts are more or less fully converted. The process of making cara/crystal malt is to essentially mash the whole kernel and then kiln to the desired color. The sugar is not convertible because it is already converted, otherwise they would just add starch which is not sweet at all. I have read experiments that seemed to indicate that crystal malt in the lighter color range are actually fairly fermentable while the darker ones are less so. This also has a lot to do with your choice of yeast and that yeasts ability to effectively metabolize those longer chain more complex sugars.

so in short, I don't think there is a simple rule you can follow or calculation you can perform easily.

You could build out some charts for your favorite yeast through empiric method. Mini mash a bunch of 1 quart batches with a handful of pilsner malt and varying amounts of carapils, or mix up the color crystals and do one with carapils, one with c10, c20, c40... etc.

mash all at the same temp and time and pitch the same amount of the same yeast. you get the idea

3475
Thanks again everyone, and I'll do my best to not repeat thread topics.
Nobody hear gets uptight about that like on other boards. Maybe they don't have enough beer.

mostly cause we all like to hear ourselves type. Any opportunity  8)

3476
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 11, 2013, 03:20:39 PM »
Do you think the heaviness/sickly sweetness would come more from the volume of crystal malt, or the fact that all of it is the same type (carapils)? I was thinking since there are recipes out there that have ~2-3 pounds of crystal malts in total (say, a combination of carapils, CaraMunich, CaraVienne, special B, for example), maybe I could get away with a larger amount of the mix.

The grains are currently in a bucket with an airtight lid, and it was nitrogen flushed prior to sealing, so hopefully isn't oxidizing too quickly.

just because there are recipes out there that use that much crystal doesn't mean it's a good idea. There is a recipe out there that uses a Whole Dead Chicken... in secondary. That's just crazy! I mean who uses secondaries anymore?  ;D

3477
The Pub / Re: Anybody into watching movies at home?
« on: September 11, 2013, 12:16:46 PM »
I haven't had a TV for more than 5 years now. I watch Netflix, Hulu, and recently Amazon Prime on my PC and that's just fine for me. I avoid having a giant TV, another set top box (that restricts what Netflix and Hulu will let you watch by the way), and more electric junk around the house.

That being said I have 0 interest in sports and there are times when I can't watch what I want because Netflix only offers in on DVD or amazon charges for it even for Prime customers or what have you but it's only TV.

3478
Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: September 11, 2013, 12:12:28 PM »
I like my fermentation "closet" cooled by an a/c unit. Build it to size/fit what you want/need. I had the a/c unit, so it was wood and insulation and screws 30$ or so for mine.
That's what I did.  But I had the wood and everything else, I just had to buy a $100 AC.  Here's a picture of the inside of mine:
[URL=http://s362.photobucket.com/user/rocdoc1/media/my%20beer%20stuff/WeeHeavyOctober2009014.jpg.html]
Even though it's around 100F in my garage right now, I'm fermenting a smoked roggenbier at 54F internal temp(notice the temp probe wire going into the thermowell).  The AC probably runs less than 15 minutes per hour to keep the temp stable.

That is a really interesting setup. How stable does this closet method keep the temperature? I love working with my hands and not spending $400 or more on a fridge or freezer would be a huge plus.

with a decent temp controller a setup like that will keep the internal temp dead on with 1 or 2 degrees or so in either direction. The beer temp will be even more stable due to the higher thermal mass

3479
All Grain Brewing / Re: Thanks Denny
« on: September 11, 2013, 10:38:25 AM »
Like many, I have Mr Palmer and Mr Conn to thank for my "expertise". Recently I've been refining my mash and sparge techniques. Someone had planted the thought that frequently stirring would increase efficiency. Seemed to make sense. Then Denny suggested the max fun, max quality, max effective way of only stirring at dough in. By golly, it's true. My last brew was an IPA, 12# Washington Select, 1 1/2# Munich, 1 1/2# crystal 40, mashed in 6 gallons at 154° for 90 min. Vorlauff was beautiful with maybe three little grain chunks coming through. Efficiency was 80%, which it 10 higher than I usually get.

Thanks Denny

How would you approach this method for a step mash? Only stir when adding water?

Yup. that's about it.

3480
Beer Recipes / Re: Dill pickle beer
« on: September 10, 2013, 04:04:10 PM »
Ok, so I know somebody has done this, maybe billy club, if he's on here. Wife wants to try this and I'm game.lets hear ideas.

rodenbach yeast blend with dill? maybe some summit for the garlic that's in it?

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