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Messages - morticaixavier

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3466
Ingredients / Re: ginger and hops
« on: August 22, 2013, 07:32:24 AM »
Start low and if you want more you can add more to the fermenter.

I don't know. adding fresh ginger to the fermenter might well result in biological activity that you did not intend. Lots of critters living on/in ginger.

I buy on, but in? I added a pound of peeled ginger to a fermenter once and didn't see new biological activity. Took a year for the ginger to mellow out though.

well there you go. I guess if your careful peeling and don't contaminate the peeled ginger too much it might be fine.

3467
Ingredients / Re: ginger and hops
« on: August 21, 2013, 02:55:27 PM »
Start low and if you want more you can add more to the fermenter.

I don't know. adding fresh ginger to the fermenter might well result in biological activity that you did not intend. Lots of critters living on/in ginger.

3468
Ingredients / Re: How many lbs. of blueberries in my wheat?
« on: August 21, 2013, 02:53:41 PM »
I'm using wild blueberries which always seem more sweet to me than the store bought ones.  I think I'm going to use 7 lbs and I can always use some extract later in the keg if it's not enough.

Wild blueberries have a much stronger flavor per lb as well. I think 7 lbs is a good starting point and can I say that I am so jealous that you have 7 lbs of wild blueberries in your freezer.

3469
Beer Recipes / Re: Summer/Session Ale
« on: August 21, 2013, 07:40:46 AM »
Hoping to get under 80% attenuation for this attempt but not sure to what degree a 2 degree change in mash temp will really change...

when is the last time you calibrated your thermo at mash temps?

Try 162*

How do you calibrate a thermometer at mash temps?

that's the tricky part. You have to get access to a thermo that is to be trusted in the 150-170 range and check it against that. Usually this means a NIST certified old school glass and alcohol model.

It may or may not be worth it. I personally have not done this with any of my thermos I just play around till I figure out the mash temps that work for me with my equipment. I calibrate at boiling on occasion and once in a great while at 32* but that's kind of a pain in the butt too.

3470
General Homebrew Discussion / Re: Popping My Homebrewing Cherry
« on: August 21, 2013, 07:32:08 AM »
don't worry about sanitizing in shifts. they will stay reasonably sanitary for a while. If you want extra assurance you could cover the opening of each bottle with sanitized foil until they are all done.

I like to sterilize my bottles in the oven the night before. I stack as many bottles as will fit, or as many as I need anyway, in the cold oven and then turn it on to 350. once it hits temp I let it ride for 20min-1 hour then turn the oven off and walk away. I bottle the next day and just pull the bottles right out of the oven 6 at a time. again, if you want you can put a bit of foil over the opening of each bottle before baking and then they will be all sealed and sterile inside when you fill them.

3471
Beer Recipes / Re: Summer/Session Ale
« on: August 20, 2013, 03:39:58 PM »
Hoping to get under 80% attenuation for this attempt but not sure to what degree a 2 degree change in mash temp will really change...

when is the last time you calibrated your thermo at mash temps?

Try 162*

3472
Yeast and Fermentation / Re: Fermentation Accident
« on: August 20, 2013, 01:19:15 PM »
We are brewed a Belgian double last week. We did not realize that the gravity was high enough that we would need a different airlock set up. Needless to say, it fermented rapidly and on the third day the lid blew off. We got it cleaned up and the beer seemed to be bubbling away and happy in there. Is there anything we need to do to make sure it is not contaminated etc?

Thanks!

Nope, it either is or isn't. probably isn't. RDWHAHB

3473
Ingredients / Re: All Zythos
« on: August 20, 2013, 10:39:06 AM »
I've recently had a few beers that were heavy on the Zythos.  It plays nice with C hops, if you wanna do a blend, but would probably stand up nicely on it's own.

it's already a blend no need to blend your own unless you want to.

3474
IME the Wyeast blends produce higher levels of acidity and wild beer-type flavors on the 2nd and 3rd pitch (I haven't gone past 3).

If you're going for a lambic-esque beer with puckering acidity and lots of funk, using slurry from a previous blend pitch is the way to go.

I pull a few pints of slurry and wash down the fermentor before dumping in the next batch. Otherwise you'll collect a LOT of trub/dead yeast over the course of a few batches on the same yeast.

Oak is nice in this type of beer. If it will be in there for awhile (and you want to harbor bugs in them) oak cubes are best. Wider breadth of oak flavors to contribute, more internal surface area for bugs to live.

When you are talking slurry vs trub, how do make the distinction? I was just going to rack the beer off using the spigot and toss the next batch right in. How do you go a out separating the yeast slurry from trub?

I don't think he was suggesting separating yeast from trub. just scoop out a quart or so into a sanitized mason jar and then wash the fermenter.

3475
The Pub / Re: Oktoberfest planning
« on: August 20, 2013, 08:27:17 AM »
Spaghetti ice cream! I just learned about this stuff. I guess it's a big deal in Germany. Basically it's ice cream put through a spatzle press with strawberry topping and something creative for meatballs (I've heard Fererro Rocher works well).
https://www.google.be/search?q=spaghetti+eis&source=lnms&tbm=isch&sa=X&ei=aXwTUuaMKIag0QWc5IFw&ved=0CAcQ_AUoAQ&biw=1414&bih=734

hilarious. and also a little disgusting.

3476
I don't know what will happen. I think you should just do it. It's mixed fermentation. if 'regular' brewing is 50% science and 50% art sour brewing is 50% science and 80% art  ;)

3477
What was your overall efficiency setting in beersmith?

1.4 qt/lb is a little thick for me I might bump that up closer to 1.75-2qt/lb.

without knowing what your efficiency was it's hard to say if there is a major problem. I personally would not expect to get 1.055 out of 10 lbs of grain but I get fairly low efficiency and there are many who would.

Some assumptions I am making:

the actual total volume post boil was 5.5 gallons.
The average pppg for the grist was 36

36*10(lbs of grist)= 360 points/5.5 gallons = ~65.5. So 100% efficiency would be 1.065ish.  I would guess beer smith is set to around 85% efficiency and you got around 74% pretty good actually

3478
All Grain Brewing / Re: Mash Efficiency Problem
« on: August 19, 2013, 11:59:38 AM »
On the other hand.... I also have a theory that too great of an efficiency can adversely affect malt flavor. 

Interesting!  I see there may be a practical and reason to limit high efficiency.  Other than using more grain (and spending some more $$), is there a similar argument on the low end?  For example, if you are not at XX% efficiency, you don't develop a certain flavor or head retention characteristic? 

I know that this is a YMMV-thing, but is a range of 70% - 80% considered normal efficiency?

I run in the mid to low 60's but I often do no sparge. closer to high 60's low 70's if I sparge.

3479
All Grain Brewing / Re: how do you add your salts?
« on: August 19, 2013, 11:00:28 AM »
I have not had a problem dissolving calcium chloride in the water but I always add the whole volume of water that is in the kettle into the mash tun. At the end of lift the kettle swirl and pour. I suspect anything that hasn't dissolved before it goes into the mash tun will dissolve when the mash is mixed as the pH goes lower.

Given that I also suspect that adding lactic acid to the mash water in the kettle probably helps the salts dissolve better.

3480
All Grain Brewing / Re: Mash Efficiency Problem
« on: August 19, 2013, 09:32:19 AM »
Do you double crush supporters add rice hulls?  Or do you think my mesh screen in my round mash tun should be fine to create a grain bed?

I have never used rice hulls. I won't say that I have never had a stuck runoff, I have for sure but I stir it up and re-vorlauf. Adds maybe 15 minutes to the brew day, 20 when I did an all wheat ale. I had to stir and restart that one about 3 times. gotta love the cheap and easy batch sparge system.

I have been brewing with 50%+/- flaked grain lately and I don't even get a stuck runoff every time. maybe every other time.

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