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Messages - morticaixavier

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Ingredients / Re: Aged honey
« on: September 05, 2013, 07:40:12 AM »
I was gifted a gallon of honey. It was originally in a rusty 60# tin and completely crystallized and had to be heated to reliquify it. I don't know how old it is, but judging by the tin it's pretty old. It smells ok and tastes ok except for maybe a slight tinny taste, which may be real or imagined. I eat a lot of honey, brew a few batches with honey per year, and make a few melomels, cysers, pyments, and braggot. Any thoughts on using this old honey? Would you brew with it?

if it tastes tinny I don't think I would use it. remember when you ferment it all those light/mild flavor notes can become much more assertive. I might also worry about long term exposure to lead solder

Equipment and Software / Re: Conical test run
« on: September 04, 2013, 03:48:00 PM »
It has a 6lb pressure capacity. Wouldnt it need some kind of relief if I pressurized it.

Yes, I was thinking of a difference conical. The Brewhemoth I believe can be set up to ferment up to 15 PSI similar to commercial conicals.

General Homebrew Discussion / Re: Security Breach at Midwest Supplies
« on: September 04, 2013, 12:09:45 PM »
This is bothersome. I'm not too surprised though, as long as there is business there will also be fraud. Hopefully MW will get this under control and past them soon. Fortunately, I haven't purchased anything from them in the recent past. They have a very respectable business, and I'll be doing business with them again for sure.
I don't know, the description of the breach (and the complaints at HBT) make it seem like their payment process was compromised for some time. It sounds like their sysadmins weren't on top of things and I will think twice before buying from them again.

I would think that after this they would be one of the more secure places to order from for a while. till they get complacent again that is.

Equipment and Software / Re: Conical test run
« on: September 04, 2013, 11:28:43 AM »
One thing to keep in mind is that you can preasurize that conical I think and if so you can ferment under pressure which supposedly reduces ester formation allowing a higher ferm temp.

All Grain Brewing / Re: Cooler for all grain
« on: September 03, 2013, 03:52:15 PM »
seems like the simple solution is to tip the cooler no? I mean if you can get the old version find but if you can't I wouldn't worry to much. I tip the cooler anyway.

I don't want to tip. That is one of the features that drove me to upgrade. That and 30lb + capacity.

I don't mean to harp but why? mostly just curios now I must say.

Before I fill my mash tun with anything I put a little piece of wood underneath the non-drain end. Done. dead space = 0 (unless I get impatient and don't wait for it to all drain out).

All Grain Brewing / Re: Cooler for all grain
« on: September 03, 2013, 03:13:30 PM »
If you go with the Coleman Xtreme 70 quart,

Buy this one (older version). -

Not this one (newer version). -

I had used a buddies older version and loved it. Ordered the newer version thinking it wouldn't matter much. D'oh! The drain channel is not very deep and the drain is higher. I have ordered the old one and will post a side by side comparison.

The new version is not a bad cooler, it just does not work well with a bulkhead + bazooka tube setup. Nearly a gallon was left behind in the tun without tipping.

Any cooler with a drain will work great with Denny's hose braid setup.

Edit: Mixed up my links

seems like the simple solution is to tip the cooler no? I mean if you can get the old version find but if you can't I wouldn't worry to much. I tip the cooler anyway.

Beer Recipes / Re: Should I just give up on lagers?
« on: September 03, 2013, 02:50:42 PM »
So is there a bru'n water version for Mac?  I don't have excel for Mac.

can you get open office for mac? that will open an excel spreadsheet.

Yeast and Fermentation / Re: sake yeast in beer?
« on: September 03, 2013, 09:49:00 AM »
It might not attenuate like it does in sake but I can't think of any other reason. It's an interesting experiment if nothing else.

Beer Recipes / Re: Perfect Pumpkin Beer
« on: September 03, 2013, 09:14:26 AM »
I'm going to stick with the recipe in Zymurgy, a 5.5 gallon batch using Saison yeast.  I'm curious if anyone has thoughts on the Belle Saison yeast in this application.

Also, most (every?) pumpkin beer I have tasted have been light on spice for my palate.  That being the case the recipe calls for 1 Tbsp / 6 gallons - what would the upper limit be?

Belle saison is a beast. it took my table saison to 1.000.

I would start with the amount of spice the recipe calls for and make a tincture as well. At packaging time take measured samples and doctor with tincture at measured concentrations till you meet or exceed your personal upper limit.

All Things Food / Re: pig roast
« on: September 03, 2013, 08:14:43 AM »
Well about 200 feet from my house is a big 'ol river, so I'm guessing the hole would fill pretty quickly with water, no?

I wonder if you could build one up? cinder block walls with dirt piled all around them maybe. then the hog in the pooka, blankets leaves dirt etc on top?

All Things Food / Re: Tomato sauce
« on: September 03, 2013, 07:35:02 AM »
The only thought I have on the separation issue is to cook it longer and a bit hotter. if there is to much liquid in the sauce then you haven't removed enough.

I suppose you could try cutting off water to your tomato plants for a couple days before harvesting but depending on your climate this might not be possible.

Beer Recipes / Re: Alcoholic Root Beer
« on: September 03, 2013, 07:26:03 AM »
I think that second recipe sounds wonderful just like it is! I have been meaning to make some lactic soda and I love rootbeer.

General Homebrew Discussion / Re: Will bitterness round out in keg?
« on: September 03, 2013, 07:22:09 AM »
It's a hefeweizen, Denny.  I would think you would want the yeast in suspension.  Depending on the yeast strain and the fermentation temperature, the flavor should be clove-y and banana-y.  If it was fermented at too high a temperature, that could certainly make for some harshness.

Sure, you want some yeast in suspension but not to the point where it's detrimental to the flavor.

I definitely get bitter/harsh flavors when there's too much yeast still in suspension.  Sometimes, it just tastes "yeasty."  I've tasted enough beer to be able to tell if the harsh flavors are from the yeast and if they are, I know the flavor will improve when the beer clears.

As to the timing, I can't recall the last time I kegged after two weeks.  I would be patient, give it another week or so and see if it improves before kegging.

don't the yeast bind some of the more bitter hop oils and drag them out of suspension. I have always assumed this is the source of the yeast bitterness. I get the sourness as well with some yeasts. Saison yeast always tastes really tart to me.

Ingredients / Re: Malted Corn?
« on: September 02, 2013, 06:55:56 PM »
No idea where to find it but corn is pretty easy to malt yourself. How many lbs are you talking about?

What variety of corn would you recommend doing that with?

you want a field/dent/flint type corn. I am not sure that the specific variety is going to make a big difference but I would avoid 'seed' corn as it has likely been treated with something to prevent mold.

'Feed' corn would probably work but I am not familiar with what else might be mixed in.

I grew a bunch of oaxacan green dent corn this year and I thought it would be fun to brew with but my wife said she wanted me to make tortillas instead  ::)

Ingredients / Re: Malted Corn?
« on: August 31, 2013, 11:00:20 AM »
No idea where to find it but corn is pretty easy to malt yourself. How many lbs are you talking about?

get an appropriately sized bucket put the corn in. soak in cool water overnight, then keep it cool and moist by rinsing well with cool water every 8 hours or so till it starts to sprout. once the rootlet is about 3 times as long as the kernal pop it in the over at 200 till it's dry.

(you can determine 'dry' by weighing the corn before you start and then again after baking. the after should weigh the same or slightly less than the before)

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