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Messages - morticaixavier

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3556
All Grain Brewing / Re: need help converting a recipe to no- sparge
« on: June 19, 2013, 07:58:55 AM »
you will likely have to change the efficiency settings. do you mean no sparge or first runnings? these mean two different things to me at least.

no sparge means that you don't run off, re-fill and run off again. essentially you don't rinse the grain at all. When I do no sparge I include a 'mashout' step that brings my water/grist ratio up really high, like 6-7 liters per kilo (about 3.5 qt/lb) then runoff. I get around 67% brewhouse eff doing this.

First runnings only means to me that you are building a partigyle recipe and not doing a second runnings beer. In that case you mash with your normal water:grist ratio and runoff whatever is there. If I calculate the brewhouse efficiency on the first runnings beer ONLY on a partigyle brew I get ~52-55%.

3557
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 19, 2013, 07:49:16 AM »
guess I need a bigger pressure cooker  ::)

mine is much smaller than that.

3558
Yeast and Fermentation / Re: What should I offer this guy?
« on: June 18, 2013, 10:01:39 PM »
I'd start with the scrap value of stainless steel and tell the guy that you will not charge him for hauling them away.

My guess is this guy does not know the value of what he has, and is hoping for the best.  He just wants to make some money off of something that's collecting dust and taking up space.

Hell, he may take $100 for the pair and think he got over on you.

If you get them for scrap price, and they turn out to be useless, you will still be able to recoup your investment.

He asked you to make an offer.  Don't be in a hurry to give money away unnecessarily.

+1, this. he's not going to run away no matter how low you go. If he had that many buyers he would have named a price to beat.

3559
Extract/Partial Mash Brewing / Re: Water
« on: June 18, 2013, 03:52:22 PM »
If the beer tastes good then don't worry about it. If it seems too minerally try brewing a batch with distilled water.

3560
All Grain Brewing / Re: Rather than doing a decoction...
« on: June 18, 2013, 09:27:40 AM »
When you do a decoction, you are producing melanoidins at boiling temps, as the decoction is not boiled long enough or hard enough to concentrate. I don't boil the decoctions too hard, as I don't want scorching to happen.

Pressure cooker decoction, baby :)  No constant stirring, no scorching

tell me more

3561
Hop Growing / Re: Wilting Hops
« on: June 18, 2013, 09:27:18 AM »
IIRC it's not recommended to plant hops in a pot.  That the roots grow as long as the vines.  Is there a place you can transplant them in the ground?

Dave

this may be something of an exaggeration. Hops do have extensive root systems but I don't think they grow 20 feet+ deep. very very few plants have root systems that deep.

3562
All Grain Brewing / Re: Hot Side Aeration
« on: June 17, 2013, 02:30:59 PM »
It seems this would be an incredibly easy test to make. run off into two kettles and whip the beejeesus out of kettle one with a wire wisk then let it set for 30 minutes to an hours. leave the other still the same amount of time and boil both. If you want to get really scientific about it split the post boil into 4 separate fermenters and whip the beejeesus out of two post boil, pre-cooling.

at least one of those three portions that have been whipped should fairly quickly show signs of HSA.

3563
They're racking on top of bagged coarse ground Kona after fermentation. The beer has great coffee aromatics and I'd say it's certainly the most forward flavor in the beer. I'm liking the 4oz number. I think I'll boil a hop bag, add the "dry beans" and chuck that in the keg. Maybe bottle when the flavor is right? Or do you think flavor extraction will max out at some point?

I would monitor. Cold steeped coffee is not supposed to get bitter because you aren't extracting tannins or acids from the beans to nearly such a degree but I like the bag idea. Tie it with flat unflavoured dental floss so you can pull it if you so decide.


I use about 2 oz in a single 20 oz serving of coffee but that is the only ingredient there and I am counting on all the flavor and body to come from that coffee. (I did the math at one point and my cup of coffee from home costs me the same as a cup from starbucks. but I figure I use close to twice as much coffee in mine so it's still a bargain  ;D)

3564
Going Pro / Re: O2 Carbonation Stone Sizing
« on: June 17, 2013, 01:39:58 PM »
I would think you would need a spare to catch vorlauf while you empty the other pitcher.

That's how I did it pre-pump.

I batch sparge so it's a little different, but I just stop the runoff and pour it back then start running off again.

3565
2.1 oz rather than lbs. doesn't seem like enough now.

(25lbs*16)/(30bbl*31gallons)=.43 OZ per gallon or 2.1 oz

I would assume greater 'utilization' on the larger system, similar to hops. Plus the homebrewers ability to ignore cost for all intents and purposes and go with at least 4 oz

3566
Hop Growing / Re: Wilting Hops
« on: June 17, 2013, 12:56:29 PM »
I'd agree with the nutrient deficiency, except that you said you used miracle gro potting soil. That usually has fertilizer added into the mix.

It looks like you may have planted in a plastic bucket. Do you have enough drainage holes in the bottom so that the roots aren't sitting in water? Most roots need air and won't do well if constantly submerged.

this would be my second guess... given your response, maybe my first now. take it off the plate and let it drain. Hops like lots of water but they don't like having wet feet.

3567
Hop Growing / Re: Wilting Hops
« on: June 17, 2013, 11:50:56 AM »
you might also have some deficiencies going on. the pale green between the veins is, IIRC sign of a nitrogen deficiency. Try some fish emulsion used in the next watering and also as a spray on the leaves.

3568
Beer Recipes / Re: Bourbon barrel porter recipe formulated
« on: June 17, 2013, 09:55:42 AM »
sounds really good. looks a lot like my porter recipe, except I think I didn't use any roasted/black barley. the munich is really the bomb in this style. I mean I love munich malt anyway, put it in almost everything, but this style particularly really benefits from the rich fruity maltiness.

3569
Ingredients / Re: Cacao Nibs
« on: June 17, 2013, 09:36:15 AM »
I've never worked with nibs.  What flavors do they impart?  Is it an unmistakable chocolate flavor?  I know there is all sorts of processing that can be done on nibs to turn them into cocoa powder such as roasting, alkali, etc., that I was wondering whether you get a lot of chocolate-ness out of it or whether it imparts other unique flavors.  In other words, if I want a definite chocolate taste, do nibs give you that or are you better off going with something like a chocolate malt or using cocoa powder.  This is probably too general of a question because, like coffee, I'm sure it is very dependent upon the cocoa pod, where it comes from, and how it's handled.

buy some, eat some. I get a sort of cross between chocolate and walnuts. with a fat content more like pine or macadamia. It is delicious and does very much say chocolate without shouting it. I have not used them in a beer.

3570
General Homebrew Discussion / Re: Green beer - pellets?
« on: June 17, 2013, 09:34:16 AM »
I have noticed this lately. I have been using a lot of new Zealand hops and European hops and those I always buy pellets of. I notice a lot more hop material in the fermenter and the yeasty pints at the beginning of the keg tend to be more harsh and hoppy.

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