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Messages - morticaixavier

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3481
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

3482
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.

3483
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

3484
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.

3485
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?

3486
How about bird seed?  See how may folks would try to malt it first.  8^)

Paul

yeah, that's me. ::)

3487
All Grain Brewing / Re: equal amounts for 1st and 2nd runnings
« on: September 10, 2013, 01:45:59 PM »
There is nothing wrong with mashing closer to 2qt/lb if you want to try that. I mash around that level most of the time.

3488
The Pub / Re: Other hobbies?
« on: September 10, 2013, 08:34:19 AM »
Trying to figure out how to play bass is about all the extra hobby I have time for (young kid, lot's of overtime at work etc.)

I used to write and act but not much time left.

Working out, but that sort of a maintenance thing more than a hobby.

3489
Ingredients / Re: Aged honey
« on: September 06, 2013, 01:01:06 PM »
Lone gunman, no moonwalk, twin towers...   ::)

Caution? Perhaps? Or are you saying that lead poisoning is a conspiracy theory?

3490
General Homebrew Discussion / Re: How cold is too cold?
« on: September 06, 2013, 09:32:25 AM »
I have timers, but they will only turn something on and off twice in 24 hours. It will take a long time for 12 gallons to heat up though. How much do I have to worry about temperature fluctuations? The fridge is in my basement, so it would never get higher than about 70 even if I turned if off completely. I don't usually make lagers, so I don't have a lot of experience to go by. The OG came out a little low (about 1.040), if that makes any difference.

I got a cheepo timer at the hardware store that would turn on and off in .5 hour increments for under 20$ that being said, I got an analog temp controller for 40$ sooo...

3491
General Homebrew Discussion / Re: Will bitterness round out in keg?
« on: September 06, 2013, 09:30:35 AM »
Update: The thin krausen lingering around has not dropped, so again I'm poking through that every time I get a sample.  There is still a strong bitterness, maybe a little less harsh but honestly that could be in my head.  I took a sample a few minutes ago and I still have an unpleasant bitterness lingering on my tongue. 

This was my first time using dry hefe yeast and honestly I'm very happy with that.  I pitched 1 package at 58 and let her climb and my flavors are extremely pleasant.   

Maybe cold crash it before kegging because of morti's comments about oils binding to yeast? Would that help? :-/

it will help. If you've got time to cold crash for a couple-three days before kegging. Leave a little more than you would like behind in the fermenter to avoid excessive pick up of gunk, then cold condition in the keg for a week while it carbs I bet it will smooth out a lot.

3492
General Homebrew Discussion / Re: How cold is too cold?
« on: September 06, 2013, 07:47:16 AM »
or a timer that will turn the fridge on for 30 minutes every hour or 30 minutes every 2 hours.

3493
Ingredients / Re: Aged honey
« on: September 06, 2013, 07:43:27 AM »
Do you really think that food-grade cans are sealed with toxic solder?   ::)

sure, there are still a lot of problems with honey coming form China all leaded up. besides he didn't say just how old the tin is.

3494
Equipment and Software / Re: Wheels for new brewstand?!
« on: September 06, 2013, 07:40:00 AM »
You could try attaching the casters with u-bolts.

that is exactly what I was going to suggest

3495
Equipment and Software / Re: opinions on which conical is better solicited
« on: September 05, 2013, 02:43:25 PM »
I was about to start a thread asking why I need to switch to conicals and now I know the answer. I don't. I'll bet they're awesome if you're doing nano or bigger, but for 5 gallon batches I can't see beating a bucket

heck there are a lot of nano's that have come to the same conclusion as you for 20 gallon batches.

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