Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - morticaixavier

Pages: 1 ... 233 234 [235] 236 237 ... 517
3511
If it tells you to add the sugar before fermentation it's not for priming. and 1 kilo to 19 liters is way too much. I think what's going on here is a desire for lighter body than you are going to get with the extract alone. I would add the sugar but if you want to leave it out just leave it out. there will be less alcohol in the finished beer and the body might not be as light and crisp but it will be beer.

3512
Yeast and Fermentation / Re: keeping fermentor cool
« on: August 30, 2013, 08:00:08 PM »
thanks for the quick replies! at the moment im using the fridge without the external controller , i keep the temp in the fridge around 60 but can be a pain in the a$$ constantly watching it . so that answered my ? though i was jus worried the stick on thermometers would get all screwed up and measure the temp of the air in the fridge instead but sounds like im gunna go buy one

another super cheep tool that might help ease the trouble till you get a controller is a timer. One of the kinds that you plug into an outlet then plug a light into or similar. It takes a little trial and error to get the timing right but eventually you can learn to set it to keep the beer more or less stable.

3513
Commercial Beer Reviews / Re: Commercial Saisons
« on: August 30, 2013, 03:50:38 PM »
Boulevard Tank 7 should be easy to get in Nebraska.  Le Merle from North Coast Brewery is good too.

yes it is!

3514
Commercial Beer Reviews / Re: Commercial Saisons
« on: August 30, 2013, 03:09:52 PM »
I enjoy Victory Swing a lot on hot summer days.

3515
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 30, 2013, 03:08:52 PM »
I don't know. Do you think it is mere coincidence that all (IIRC) of NHC winners the last couple of years were all grain brewers?  Or better yet why don't commercial breweries switch to extract if there really isn't any difference between extract brewing vs. all grain brewing?

Extract is significantly more expensive per gravity point than grain. And still there are SOME pro extract brewers.

Regardless, the question is not if extract makes better/worse beer but if it is a d-bag move to slap someone down because they are starting out with extract.

3516
All Grain Brewing / Re: BIAB - Cooling Wort
« on: August 30, 2013, 08:14:23 AM »
You can save some ice by starting with tap water to get you down to ~80-90 which should only take about 5 minutes if you stir. then switch over to the ice to get yourself down to pitching temps.


3517
Ingredients / Re: Cubic inches wood per 5 gallons of beer
« on: August 30, 2013, 08:10:27 AM »
I find that at first, in the first week to 10 days if can be very overwhelming and harsh, but then around week 5 or 6 the character of the oak changes and softens. More complexity develops.

In this instance, you're leaving the beer on oak for 5 to 6 weeks?

Was this with your barrel?

yup. It was a dry stout to, only  1.048 to start with . Rinsed the barrel after the last batch, added a pint of myers and sloshed it around.

As I understand it from the presentation part of what is going on is that tannins extracted early bind together with each other and other proteins in the beer and drop out over a few weeks time.

3518
All Grain Brewing / Re: Help
« on: August 30, 2013, 08:08:48 AM »
cooling will change the volume by around 4% (from boiling to ~68)

There will be continued evaporation so that will change the gravity.

3519
All Grain Brewing / Re: BIAB - Cooling Wort
« on: August 30, 2013, 08:05:18 AM »
that would be fine.

Are you recirculating the ice water through the IC?

3520
Ingredients / Re: Cubic inches wood per 5 gallons of beer
« on: August 30, 2013, 08:04:17 AM »
Because people tend to put way too much dang oak in their oaked beers.

This is where I think the factor of time/exposure comes in.  And you need to taste the beer as it ages to determine when you've hit the level of oak you want.

I've had commercial beers that were just awful from the oak.  La Trappe oak aged quadruple jumps to mind.  The regular quadruple is great, the oaked stuff I never need to taste again.

this is true but it's important to remember that AFTER it gets too oaky it gets better. I find that at first, in the first week to 10 days if can be very overwhelming and harsh, but then around week 5 or 6 the character of the oak changes and softens. More complexity develops.

I had this impression the first couple times I used oak and then At that NHC presentation he confirmed my theory to some extent. As the beer penetrates the oak which takes a long time even with spirals (though not at long) it picks up very different characters.

I do remember him mentioning either as part of the presentation or during the questions afterwards some guidelines for how much to use. I do think surface area is what you want to look at rather than cubic inches think square inches of contact surface. (as narvin said) It also varies based on the kind of wood in question.

3521
Yeast and Fermentation / Re: keeping fermentor cool
« on: August 29, 2013, 03:16:53 PM »
So you have it in a fridge with an external temp controller?

I have not had a problem just leaving the probe in the fridge.

If I am misunderstanding and you just mean how do I monitor the wort temp, I am fond of the 2 buck stick on LCD thermostrips. surprisingly accurate and cheap

3522
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 29, 2013, 02:42:03 PM »
You know, I can't help but feel cry baby-ish about this topic,  but where I live, I am the only homebrewer I know and, in my excitement to finally meet someone else and have conversation, I was really taken aback by the reception I received. I take my process very seriously and have an "all grain fund" building slowly.  Because that has been my goal from the start. I must have read How to Brew five times before I bought a single thing. I really appreciate the responses I got from you guys because it was pretty discouraging.  Normally,  I'd stand up and put jokers like that in their place,  but it did actually make me wonder how extract brewers are viewed among the masses.  What a great community this is! Thanks again.

glad to help. stick around and you can learn a lot. whereish are you located? have you checked out the AHA Find a Club tool? I'm not a terribly social person but having a brew club is a great way to find folks to talk beer with.

3523
All Things Food / Re: What to do with my fresh hops
« on: August 29, 2013, 01:43:52 PM »
Interesting Mort.  I never knew.  I been using an old family recipe for many years, but never even considered looking at what level of acidity in the vinegar.  The brine is quite simple

12 cups distilled water
4 cups distilled white vinegar
1 cup canning (pickling) salt

That should make 7-8 jars, so scale up as required.

The distilled white vinegar is of known acidity. Look on the label. It's probably around 6%

3524
All Things Food / Re: What to do with my fresh hops
« on: August 29, 2013, 01:36:58 PM »
The decision to process in a water bath or in pressure has to do with the pH of the food you are canning. cucumber Pickles, if made from a trustworthy recipe with vinegar of known acidity is safe to preserve with a water bath but if the pH is too high there is risk of botulism and you need to get the processing temp up there well above 212 to be safe.

That's when the pressure canner comes in.

3525
All Things Food / Re: I want a new class of sodas
« on: August 29, 2013, 01:27:45 PM »
Yeah but I need recipes.  I'm not much of a great experimenter in some such cases, and like a good starting point.

Hmm... making syrups.  I don't think I could build a custom system for syrup deployment, but... hmm.  I bet I could use the pressure cooker to cook ginger root and infuse it into water without vaporizing much off.  Likewise vanillas or root beers (if I could get the root--you can't, it's illegal because you can make MDMA from the safrole, so says Google).

No idea where I'd go with Dr Pepper clone.  Technically these are called "Pepper" drinks or something; Dr Pepper Co has been taken to court for monopoly over "Pepper flavored drinks" that are "Technically not Colas".

safrole is a carcinogen which is why you can no longer use it in commercial soda. you can however grow your own and it is totally legal to grow, harvest, own, cook with, eat, drink, fondle. There are also de-carcinogenated versions of extract available. However look into Wintergreen, Licorice root, burdock root, birch twigs, etc. many many herbs can make a nice soda. Ginseng makes a nice one two. Maple syrup, vanilla and some wintergreen would make a tasty cream soda I bet.

Pages: 1 ... 233 234 [235] 236 237 ... 517