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Messages - morticaixavier

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3466
General Homebrew Discussion / Re: Cold crash or not?
« on: July 23, 2013, 10:38:36 AM »
Blatz, LOL very funny.

Mort, I refridgerated a gallon once for three days, it did not carbonate before three weeks time, at which point they were all gone. The rest of that batch was carbonated fully  at about day 5. It was a 1.063 ale with us-05.

well that's the beauty of this hobby every day is an adventure. It certainly doesn't hurt to sprinkle a little extra yeast in at bottling time anyway.

3467
General Homebrew Discussion / Re: Cold crash or not?
« on: July 23, 2013, 08:59:16 AM »
Will there still be enough viable yeast in solution to ensure carbonization?

sure - unless you filter it out, there will still be enough.  bear in mind, you will need to let the bottled beer sit at room temp in order to carbonate though.

good luck!

No, you will need to add yeast back to the beer. 2-3 days at 38 should drop most all of the yeast out of suspension, this works great for filtering out yeast and "clearing" the beer.  If you bottle from this vessel you could rouse the yeast back into suspension while mixing in the sugar, but I don't know how well this would work at 38 degrees.
[/quote]

I have never had a beer not carbonate after cold crashing added yeast or no. There is still plenty of yeast in suspension after 48 hours cold time.

3468
All Things Food / Re: Pickles and other fermented foods
« on: July 23, 2013, 07:24:56 AM »
The next frontier for me is vinegar. Does malt vinegar make good pickles?

you can add some for taste or use it for quick pickles but without knowing the actual analysis of the vinegar it's not really safe to use it for the primary acid source in canning.

although I suppose you could use a pH meter on the final product before sealing and be pretty safe. But Don't quote me on that.

3469
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 23, 2013, 07:21:39 AM »
This beer F-ing ROCKS!

Tried a bomber, then went back and bought a case of bombers.  Lucky thing my local beer store has 20% off on Fridays!



hey cool.

My boss just got back from a couple days in ft bragg and brought me back a 750 of this. Looking forward to it even more now!

**EDIT** I just took a second look at the above label and it didn't appear to be quite the same. Turns out the bottle I have is brewed at North Coast. it looks slightly different in that the text is blue and the northcoast logo is in the middle.

Well I had the North Coast version of this last night and I must say it's really really nice. Reminds me of a big foot with a couple years on it. It's not actually quite that bitter even and the malt is nice and present but not overwhelming to the hops. really well done simple barley wine.

3470
General Homebrew Discussion / Re: And So the Solera Begins
« on: July 23, 2013, 07:20:11 AM »
Allagash has a nail (stainless I'm sure) in the head of every barrel. They pull the nail to sample and hammer it back in.

I've seen that. wine makers and distillers do that as well. makes me nervous to breach the head of the barrel though. I'll keep it in mind

3471
General Homebrew Discussion / And So the Solera Begins
« on: July 22, 2013, 12:35:54 PM »
Well,

I did it. not sure what I was thinking but I let that monkey climb right up on my back and grab a good solid hold I'm afraid.

last weekend I coated my 20 liter balcones rumble barrel in bees wax over all surfaces except the heads. This weekend I transferred a batch of farmhouse style fermented with Almanac Brewers Reserve #1 dregs and topped it off with a gallon or so of A similar recipe brewed with the belle saison.

Took some gravity readings while I was at it and was blown away.

The Belle Saison batch, just yeast, not bugs. 1.000 down from only 1.045 but still.

The Sour batch has gone from 1.048 to 0.98. woof.

Both taste pretty good all by themselves but the sour portion was starting to get really really nice. I would highly recommend this beer as a dregs starter for a sour project.

The Almanac beer has tremendous mouth feel for such a low gravity.

So finally to the questions, if anyone is still reading.

1) I topped the barrel off to the tippy top, till beer started to overflow a bit. Is this right? do I want any air space? as I sample (not often) should I re-top off?
2) I am planning to let this ride for another 4 months so the original almanac brew will be 6 months old, draw off 2-3 gallons and replace with something similar. Does this seem right? after than I will go with a 6 - 12 month cycle until I am totally sick of it or the barrel goes way way south.

3472
Ingredients / Re: Sourcing Dried Bergamot Peels (not extract)
« on: July 22, 2013, 10:13:33 AM »
Seven bridges has dried bitter orange peel that is organic. not really the same as bergamot peel though.

Do you have a co-op, wholefoods, Other health food store type place near you? they will often have bergamot peel in the bulk herb/tea section.

3473
Other Fermentables / Re: Strawberry Soda
« on: July 22, 2013, 09:45:20 AM »
Your method works well for making overnight ginger beer.

I bet it does. and a lot cheaper to I bet. I can see keeping that partial pack of us-05 around just for this actually. and Ginger beer should be cheap and easy. at least around here ginger root is dirt cheap.

you can actually build a culture from fresh ginger root and do a lactic fermentation but I thought that might be a little funky for my son.

3474
General Homebrew Discussion / Re: What Are You Drinking Tonight?
« on: July 22, 2013, 08:13:31 AM »
This beer F-ing ROCKS!

Tried a bomber, then went back and bought a case of bombers.  Lucky thing my local beer store has 20% off on Fridays!



hey cool.

My boss just got back from a couple days in ft bragg and brought me back a 750 of this. Looking forward to it even more now!

**EDIT** I just took a second look at the above label and it didn't appear to be quite the same. Turns out the bottle I have is brewed at North Coast. it looks slightly different in that the text is blue and the northcoast logo is in the middle.

3475
Other Fermentables / Re: Strawberry Soda
« on: July 22, 2013, 07:45:37 AM »
Cheap easy strawberry champagne?

given that it was only actively fermenting for about 18 hours before going in the fridge I doubt there was a significant amount of alcohol in there so champagne? maybe not. and a pack of frozen organic strawberries, a cup of sugar or so and part of a pack of yeast = about 5-6 bucks for 1.5 liters of soda so cheap? maybe not so. Easy though for sure  ;D

3476
Other Fermentables / Re: Strawberry Soda
« on: July 21, 2013, 07:47:38 PM »
Well I think it worked quite well.

I couldn't get fresh strawberries of course so I started with 1 package of frozen strawberries which I macerated with about a cup of evaporated cane juice (raw sugar) I added a handful of fresh mint leaves as well. I left that for about 4 or 5 hours to thaw. I gave it a good stir to break up all the berries added about 1.5 liters of water (maybe a bit less) and then brought it up to a boil (I meant only to bring it to 180 but I forgot).

The result was a lovely pink syrup with ugly whitish gunk floating around in it. I strained it through a ss mesh strainer.

Into two empty plastic 1 liter former sparkly water bottles with a sprinkle of us-05 in each. I squeezed out all the air from the bottle just for fun. By morning they were swelled and hard so I popped them in the fridge and had some with dinner tonight.

My son didn't like it because it was sparkly (he doesn't actually like soda ::)) but it's pretty good. decent fresh strawberry aroma and flavor. mint is there but is a supporting role. no boozy note although one person who tasted it detected a slight kombucha-y flavor but I don't get that.

I don't think this will become a regular occurrence at chez mort but it was a fun experiment. and dead simple.

I do want to make some flavour syrups and just mix them with the soda water I make by the keg load though.

3477
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: July 21, 2013, 06:47:40 PM »
I just kegged by batch made with this. It started at 1.038 but I added 1 lb of honey after a couple days so all told it took this beer from 1.045 to 1.000 in about 2 weeks. I started at 65ish per my usuall and ramped up to 74ish  after a couple days. It stayed there the rest of the time and it had no problem finishing.

The flavour is hard to pin point right now because It is not fully carbed but it has a distinct lemony tartness and is otherwise pretty clean so far. I withold judgement.

3478
Kegging and Bottling / Re: Pellicle or mold in the bottle!?
« on: July 19, 2013, 12:01:37 PM »
Likely you introduced some o2 during bottling. Several of the organisms in a flanders culture will produce some sort of floaty. Generally pellicles are produced as a barrier to additional o2 dissolution so if some bottles got a little more air than others you might have pellicle form in some and not others.

3479
Yeast and Fermentation / Re: Fermenting during a heat wave
« on: July 19, 2013, 09:50:06 AM »
Just for the sake of accuracy I would like to clarify some terms.

Swamp cooler or evaporative cooler - This is a method of cooling something below ambient temp via evaporation. This is the wet t-shirt method. You only need enough water to allow the t-shirt to continuously wick water up and stay wet. You might need to wet the shirt from above to some extent to make it work. It's not really dependent on the temp of the water being used because it's going to cool the fermenter via evaporation. this method requires enough air circulation (fan, breeze) to make sure the air is not saturated with moisture around the fermenter.

Ice in water cooler - this is actually using the ice to lower the temp of the whole mass of water and beer in the tub. You can cover this set up and it will work as well or better in a small enclosed area. You are transferring heat from the fermenting beer through the water into the ice. You can get much colder with this and you don't need to use the water, if you insulate your tub or box you can use ice packs to chill the air inside and get the same results. But insulation is required in that case because you do not have the thermal mass provided by all the extra water.

3480
Going Pro / Re: Going Pro Cheap - NJ Farm Brewery Licensing and Fees
« on: July 19, 2013, 09:20:11 AM »
you still have to deal with the feds and pay a bond but that goes towards your taxes due them anyway.

The bond is held as collateral against the taxes on future production. You only get it back if you go out of business.

right. wasn't totally clear there. thanks

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