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Messages - morticaixavier

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3526
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.

3527
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.

3528
All Grain Brewing / Re: Cooler for all grain
« on: September 03, 2013, 03:52:15 PM »
Quote
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).

3529
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). - http://coleman.com/product/70-quart-xtremereg-5-cooler/6270A748?contextCategory=8581#.UiZaXNI3vAk

Not this one (newer version). - http://coleman.com/product/70-quart-xtremereg-cooler/3000001836?contextCategory=8581#.UiZaStI3vAk

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.

3530
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.


3531
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.

3532
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.

3533
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?

3534
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.

3535
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.

3536
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.

3537
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  ::)

3538
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)

3539
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.

3540
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.

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