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Messages - morticaixavier

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3466
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?

3467
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.

3468
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

3469
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.

3470
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!

3471
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!

3472
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.

3473
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

3474
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.

3475
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 17, 2013, 03:43:34 PM »
Oy vey!
DUI is .08. But it's not percent even though some signs say that. Breath alcohol is measured in grams per decalitre or .08 grams in a decalitre of breath.
The measurements are close though, or so I'm told. FYI, .3 would be dead or comatose for most people, so IF this guy stumbled in and said anything understandable, he's a hard core conditioned drunk. The amount of beer one would half to brew in their gut to get to that level wouldn't fit. If he weight 100 lbs he'd need 120 ounces of 4.5% in an hour to get there.

okay  but if un-metabolized alcohol was wafting out of his gut he wouldn't need that BAC level to blow that level. problem with breathalyzers.

3476
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 17, 2013, 03:34:51 PM »
who says it has to be bottle conditioned? if it's not sterile filtered or pasteurized there is still live yeast in there.

I think we should avoid antibiotics instead of beer.

3477
Trying to convert grain bill percentages to pounds an ounces. Is there software?

Yes lots' I like beersmith, others like other products. There are even some free on line ones but I am not familiar.

Important things to know, your efficiency first and foremost.

How many lb of grain would it take for you to get to 1.055 og? that many lbs * .60 gives you your munich... etc.

3478
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 01:07:21 PM »
I make both 5 gallon and 10 gallon batches.....with the lid on and me not paying attention a 5 gallon batch will boil over....been done more than once!

Oh yeah, with the lid on I can imagine. the only time I have had a boil over on a 5 gallon batch was when there was a lot of wheat in the grist... and I wasn't paying attention.

3479
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 12:34:22 PM »
I agree with all of the above.  However it is unimportant if you are brewing with Extract.  It really only applies to all-grain brewing since the DMS is gone out of extract.

don't the precursors begin to reform once you get the wort above the magic temp? or is that another myth?

Morticai, You are seriously beyond my experience level, but my understanding is that the precursor to DMS, which is SMM is entirely converted in a 90 minute boil.  I'm sure that the process of getting DME or LME goes way beyond what it takes to convert all the SMM to DMS and then blow that off.  However, I always take the safe route and defer to those more advanced than I.

I am pretty sure that anything I know about this is heresay from this forum.

In fact, here is a discussion about this very thing.

http://www.homebrewersassociation.org/forum/index.php?topic=33.0

I only in the last year made the move from the stove with a 4 gallon pot to the garage with a 15 gallon pot and never noticed any off taste before since I always brewed with the lid off.  I do partial mash....and usually do IPA's  which i have never noticed any off tastes.   But recently have made a couple of pale ale and they have all had an off flavor that i can't put my finger on.  It almost has a "burnt" type flavor...

 I do usually leave my lid cracked or the pot tends to want to boil over...but condensation does from and drips back in.....looks like my methods have changed!


What is your batch size?  I boil 40 liter batches (~49 liter preboil for a 90 minute boil) in a 50 liter pot and manage to avoid the worst of the boil overs with flame control. You really only need to see the wort turning over, it doesn't have to be leaping out of the pot.

3480
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 12:14:09 PM »
I agree with all of the above.  However it is unimportant if you are brewing with Extract.  It really only applies to all-grain brewing since the DMS is gone out of extract.

don't the precursors begin to reform once you get the wort above the magic temp? or is that another myth?

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