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Messages - morticaixavier

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Beer Recipes / Re: Cream Ale
« on: June 14, 2013, 01:39:42 PM »
Thanks everyone! 

One follow up question:  Does adding sugar to the boil have a flavor/feel effect?  Or is it just to boost fermentable/alchol?


it boosts alcohol and lightens body. If used in very high percentages it can add some cidery flavours. but at these levels it will just boost the gravity without changing the flavor.

Ingredients / Re: Too dry. How to correct.
« on: June 14, 2013, 09:54:14 AM »
you can try dosing a sample with some calcium chloride, this will enhance the maltiness a bit. you can also try a tiny bit of table salt to see if that helps.

you could dissolve some lactose or maltodextrin in water and add that to taste as well.

Events / Re: Parking at NHC?
« on: June 14, 2013, 08:56:04 AM »
That's damn cheap for city center parking! (I remember having a heart attack when the Falcons last travelled to SF for an Anchor CA Homebrew Club of the Year party. Fletch parked his truck at the hotel and the fee worked out for an "oversize" vehicle (aka heavy duty pickup) at ~$70 per night!)

to be fair, parking in SF is redickulus. I don't cross either bridge in my car unless I am headed to the airport. There is parking at the east bay bart stations for 3 bucks a day.

Beer Recipes / Re: Cream Ale
« on: June 14, 2013, 08:53:02 AM »
Hi All:

I was thinking about brewing one of these cream ales over the weekend, and I have a real amature question:

I see the recipie above calls for an addition of 1lb cane sugar during he boil (at 30 min).  If you substitute flacked corn (which I have a little of), does that go into the boil too (and not the mash)?

Thanks for any guidance to the amature here!


flaked corn goes in the mash.

Equipment and Software / Re: Plastic carboy
« on: June 14, 2013, 07:39:23 AM »
If all it is is sanitizer in your airlock, I don't see the big deal. I'd rather have sanitizer sucked back than air.

well you get the air either way. just with the three piece you get the sanitizer and then the air.

Beer Travel / Re: Chicago in October?
« on: June 14, 2013, 07:37:59 AM »
Straight west at Halsted and Randolph is Haymarket. In addition to their own beers, which are great, they usually have other local breweries on tap too. You could probably walk there in 15-20 minutes, or it would be a short cab ride.

awesome, that place looks like a winner. Thanks for the tip.

Yeast and Fermentation / Re: Topping Off
« on: June 13, 2013, 04:03:42 PM »
+1 on not adding fresh wort a day later to a fermenting wort.  Also, wouldn't try to hold off pitching yeast to a fresh wort over a day.  Sorry for the lost... RIP spilled wort, but let it go.  Enjoy what you can still ferment and drink.  Trying to top off with fresh wort or fresh water at this point just means you will end up screwing up the 7 good gallons remaining.

I don't know about that. I mean I wouldn't add fresh wort after a week but 1 day? sure. and I hold off pitching yeast for more than 24 hours all the time. no problems.

Equipment and Software / Re: I'm ready to trash my kettle
« on: June 13, 2013, 03:32:21 PM »
If you use a wooden stick as your measuring device you can carve the marking in and then you don't have to worry about the marker. I use a yard stick and measure from the surface of the wort to the top lip of the pot so it never actually comes in contact with the wort, or barely. That works to.

All Grain Brewing / Re: Soapy Flavor in New Zealand Hopped IPA
« on: June 13, 2013, 03:29:14 PM »
I am willing to bet it's the hops. I have read numerous reports on here about IPAs turning out soapy after some time in a keg. It must be a particular type of hop flavor that is masked as first but as those flavours that are masking it begin to drop out the soapiness creeps up.

I have not supporting evidence, this is just a strong hunch

Beer Travel / Chicago in October?
« on: June 13, 2013, 02:00:03 PM »
Any can't miss beer spots?

Last time I was in Chicago was 1994 and I was a penniless teenager waiting on the train to move on. snuck up the sears tower as high as we could before we got kicked out and that was about it.

This time around I will be staying three nights near N. LaSalle and W. Randolph. Public transport or taxi totally okay with me.

Yeast and Fermentation / Re: Does this look like a pellicle?
« on: June 13, 2013, 01:55:58 PM »
I would say that does not look like a pellicle to me

Raw grain is bugs.  It's a lactobacillus culture on the husk of the grain that causes the souring.  I'm also assuming that the kit is in the style of Moose Drool, which is pretty bitter if I recall.  Lacto isnt a fan of higher IBUs.

Ah, I had no idea. A local homebrew guy did it with a berliner but said it had to do with the enzymes, which I assumed didn't mean bacteria. 

I like the idea of the sour mash, hadn't considered it since I'm not familiar with making one. I'll go do some research on this.

your still using the bugs with a sour mash, it's just that you are controlling the situation a little more than you could if you added a bunch of bugs directly to the beer.

you can make a mini sour mash which is easier to hold at the correct temps. and then pasteurize that and add it back it. This allows you a lot of control over the level of sour while still giving you that 'naturally' soured flavor that may or may not be missing if you just added lactic acid directly.

General Homebrew Discussion / Re: Stir Bar Tip
« on: June 13, 2013, 08:21:14 AM »
I feel like the only one without a stir plate...maybe that'll be the next upgrade.

nah, I don't have one either. I don't have flasks either. I use 1 qt mason jars or .5 gallon ones if I need a big starter

Equipment and Software / Re: Fridges vs Custom Made Coolers
« on: June 12, 2013, 10:27:00 AM »
So im currently in the process of redoing my garage and trying to plan out the electrical.  Money is a factor so im wondering if a custom made fridge(essentially a frame with insulation and ac) is as viable as a fridge?  Does anyone who has used both have some sort of opinion or technical advice to weigh in?  I dont have any specs or plans for the custom yet but i know its possible, ive seen others talking about it.


I would go for it. If you get an oversized AC unit for the space and disable the internal temp probe (just put it somewhere that stays warm) you should be able to get pretty cold. For the walls the rigid foam insulation seems to be popular but I don't know the prices of any of this stuff.

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