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Messages - morticaixavier

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3586
Equipment and Software / Re: Has anybody used one of these?
« on: August 14, 2013, 08:22:50 AM »
OK this one says it is pressurized for CO2 pumping. Does that mean I could just hook up my CO2 bottle and deliver it to my keg or bottling bucket instead of shelling out another $150 for a pump or $130 for leg extensions?

yes.

you keep the pressure around 3 psi and you are good to go.

3587
General Homebrew Discussion / Re: Who Uses a Blow-Off Tube and When?
« on: August 14, 2013, 08:17:13 AM »
Weizen yeasts and Belgian yeasts produce copious amounts of krausen.  Plus I think the viscosity of big beers contributes to more krausen formation.

I don't generally use one, instead I manage by providing appropriate head space.

I have a question though, do you think a  blowoff provides any benefits other than preventing messes?  Specifically, does it help you get rid of braunhefe that would otherwise fall back and affect beer taste?

only if you intentionally limit headspace. but then you are potentially blowing off a lot of good yeast at the same time.

3588
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: August 14, 2013, 08:13:56 AM »
I will be using this yeast for a Saison this week and I'm concerned with fusel production.  I agree that an elevated fermentation temp is required to produce the esters and phenols that are characteristic of the yeast, but I've had far too many beers in judging that display fusel alcohols...much to the dismay of my head the next morning.  Many of those beers were not Belgians and the yeasts probably aren't suited to high temp.  But can this yeast be relied upon to avoid fusel production if fermented at 78 to 80 F? 

I'm going to have to heat my fermentation chamber to achieve that elevated temp, so its no problem to moderate the temp a bit.

I got good complex flavor results pitching at ~64 and letting it rise no higher than ~74. lots of lemon. some spice and funk, no fusels that I could detect (and I get wicked headaches from fusels)

3589
All Things Food / Re: Pickles and other fermented foods
« on: August 13, 2013, 03:36:56 PM »
Well, gosh, I didn't think about that. But I'll post my results Saturday.

you will probably be fine refrigerating them. lactic bacteria don't like the cold.

3590
All Things Food / Re: Pickles and other fermented foods
« on: August 13, 2013, 03:27:31 PM »
And back to the topic of fermented pickles, is it possible to make a sweet fermented pickle (i.e., gherkin-style) or would the additional sugar encourage unwanted bugs to join the party?

I think you could add the sugar at the same time as adding the vinegar, but I'm no pickle expert,

I'm making some sweet pickles now. If they turn out I'll post recipe saturday. No vinegar for my pickles. Salt water brine and natural fermentation.

Won't the sugar ferment out?

I would expect so. I would think you would need to either refridgerate to halt the lactic fermentation or can/pasturize

3591
Ingredients / Re: fruit puree
« on: August 13, 2013, 11:31:40 AM »
What are they going to pair it with?

This will be paired with the salad course.

I wonder about reserving the puree to be served with the beer instead? I envision champagne flutes with a teaspoon or so of raspberry puree at the bottom and a bright golden ale on top, maybe with a Belgian yeast?

3592
Hop Growing / Re: Almost that time again
« on: August 12, 2013, 05:31:15 PM »
nice

3593
Ingredients / Re: Ingredients from Walmart!
« on: August 12, 2013, 05:30:05 PM »
How about malting your own quinoa? Just a thought, don't know if the seeds would sprout, and would be expensive.

I had limited success with this. the seeds sprout like mad. in fact one of the hardest parts (aside from the fact that there is only limited alpha amylase activity) is STOPPING them soon enough. They are ready to kiln within 12-18 hours after the first soak.

In my experiment I got about 60% AA with a massive overpitch of us-05. I have yet to repeat the experiment but it's on the roster.

3594
All Grain Brewing / Re: Who's Brewing Today? s
« on: August 12, 2013, 05:16:41 PM »
The grain bill will have to be some combination of munich, pale, and pils. I have some various character malts hanging around but I don't know if I'll use any of those. Maybe some dark crystal and then some simple sugar to dry it out?

I've been looking at a pale ale recipe with cane sugar to dry it out.  I haven't brewed with sugar yet, just a lower temp mash to help get a drier fermentation and US-05 or 1056.  I would think that sugar should open up more yeast options.  I'm curious as to how this works out for you.

Anything with centennial and or goldings just has to be good!

You can get a plenty dry enough APA without sugar, especially using 1056/001/05. Mashing fairly low (150-152F)and using gypsum (sulfate) will dry an APA nicely if that's what you're after. Sugar does come in handy to dry things out when brewing a IIPA where reaching a high OG with malt alone could leave a very malty ,even cloying finish. I like dry APAs and IPAs too. I highly recommend getting Martin's Bru'nWater and using the Pale Ale profile. Together with the low mash temp, it'll get you there.

yeah I don't think I would use sugar on an APA,  maybe an AIPA but probably not, and IIPA for sure, it's almost a must. Thing about british pale ales, particularly the really sessionable ones is that they tend to have a lot of character malt in an attempt to give what might otherwise be a somewhat thin and boring beer some... well... character. When you get a lot of crystal malt (particularly british medium or dark crystal malts) in a beer the flavor can start to get cloying particularly when the carbonation is very low as it is with cask conditioned beers. But by adding back some simple sugars you can get that sweet and flavourful character from the crystal malts while still having a very drinkable light bodied beer.

It seems somewhat counter-intuitive as we are all taught that you limit your crystal malts to prevent overly sweet beer and you only use simple sugar in big beers and/or Belgian beers but by playing each ingredient off the other you can really do some interesting stuff.

3595
All Grain Brewing / Re: Who's Brewing Today? s
« on: August 12, 2013, 03:57:38 PM »
The grain bill will have to be some combination of munich, pale, and pils. I have some various character malts hanging around but I don't know if I'll use any of those. Maybe some dark crystal and then some simple sugar to dry it out?

I've been looking at a pale ale recipe with cane sugar to dry it out.  I haven't brewed with sugar yet, just a lower temp mash to help get a drier fermentation and US-05 or 1056.  I would think that sugar should open up more yeast options.  I'm curious as to how this works out for you.

Anything with centennial and or goldings just has to be good!

oh sugar to dry a beer out is great. I do that all the time. my big beers all get a healthy dose of simple sugars. even with a 148 mash temp a big 1.100 barley wine is not going to finish down around 1.010 without some simple sugars (or at least I have never made it do that).

3596
All Grain Brewing / Re: Who's Brewing Today? s
« on: August 12, 2013, 03:00:16 PM »
Think I might spend some time planning out a kitchen sink pale ale. I haven't done a really hoppy brew in a while and I have three partial sacks of grain that have begun to approach the 'been sitting around a little to long' point. Plus I have ~ a lb of centennial that I got at NHC and I want to use those up. For a little complexity I will toss in some hallertau and maybe some goldings (if I have any in the freezer).

The grain bill will have to be some combination of munich, pale, and pils. I have some various character malts hanging around but I don't know if I'll use any of those. Maybe some dark crystal and then some simple sugar to dry it out?

I guy in my club that does amazing 'real ale' cask conditioned stuff swears by this with session beers and I can't argue to strongly against him as his ordinary bitter rocks.

3597
brewed 45 liters of wit wort and pitched half with white labs 400 and half with the American farmhouse blend (which smelled a little like cheese going into the fermenter  ???)

Had some extra hot sparge water so I went ahead and added that to the grains and got about 1 gallon of 1.055 (after boil) sweet wort which I boiled with some very very old saaz and pitched with the starter I made from my sourdough starter. So that will be interesting.

On a hunch I pitched the sourdough yeast pretty warm and will try to keep it that way. In my test (starter) it apparently finished at 1.012 down from 1.037 so I suspect a stall. The sourdough was created in Napa CA and I am hoping that similar to 565 I will get better attenuation with the higher temp. I figure I am also more likely to get some lactic character. We will see.

3598
I'm just as impressed with the organization!

+1 I would love to have a brewery space that looked like that. course I guess when your business is making awesome garages spaces yours better be the awesomest.

3599
Events / Re: NHC Awards Dinner
« on: August 12, 2013, 12:56:02 PM »

3600
Yeast and Fermentation / Re: Number of House Yeasts?
« on: August 12, 2013, 09:48:11 AM »
I've got a house Belgian/saison blend and a cake from a batch fermented with dregs from Almanac Brewers reserve. I'll probably save some wit yeast that will come out of the batch I brewed this weekend. I like to have some 05 on hand. I'm trying to get that house yeast blend worked into something I can keep going. I think I might try the larger starter and saving some method next time I pitch that.

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