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Messages - morticaixavier

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3616
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.

3617
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).

3618
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.

3619
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.

3620
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.

3621
Events / Re: NHC Awards Dinner
« on: August 12, 2013, 12:56:02 PM »

3622
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.

3623
Yeast and Fermentation / Re: US-05 at low temp
« on: August 12, 2013, 09:02:12 AM »
Quote
could just be starch/protein haze instead of yeast. or perhaps the us-05 is just slowly chewing away at those dextrins. Majorvices posted about having issue with us-05 over carbing in the bottles for him regularly. maybe it's more capable of metabolizing more complex sugars/starches then we generally think?

Thanks Morticaixavier, I agree this is looking like a starch/protein issue.  The FG stayed for two weeks prior to bottling - so I'm pretty sure not much fermentation was going on, though.  Drank some over the weekend and it tastes and smells terrific (about 5.5 oz hops in this small beer, about half chinook).  I'm wondering how this might relate to the experimental 160 degree mash temp - though I did do a successful iodine test because of these exact concerns.  Did the high temp not play well with the rye proteins, perhaps?  The recipe included 8 lbs MO, 1 lb Munich, 1 lb rye, and 8 oz C20.  I'll just have to see if it settles out in the bottles.  I plan on sharing it with the band soon, so it should move quickly, anyway :)

The rye will give you cloudiness (protein) and the hops will give you cloudiness. It's not the mash temp though I mash at 162 for my small beers and the drop bright just fine. I use a bunch of Irish moss in the boil. did you dry hop?

3624
Ingredients / Re: fruit puree
« on: August 12, 2013, 07:28:37 AM »
What are they going to pair it with?

3625
Extract/Partial Mash Brewing / Re: Have I botched my barleywine?
« on: August 10, 2013, 01:21:43 PM »
It may have been that bottle. I opened another that I chilled and it seems fine.

It does bring up another question, though. Was there something to the fact that the brewer from the class specifically said for me to chill one for 2 weeks? The first one (chilled for 2 weeks) did not have any sediment try to sneak out into the glass, but the one I opened yesterday (chilled for 2 days) did. I made sure today to pour it without getting any sediment from the bottle. Could that have contributed to the 'off' taste?

yeah that could well have.

COuld the flavour have been brothy or meaty? couild be some yeast autolysis flavours that are confined to the actual yeast 'cake' in the bottle.

Could just be yeasty bite.

3626
Yeast and Fermentation / Re: White Mould Issue
« on: August 10, 2013, 01:06:00 PM »
It's probably cross contamination from prior beers with WLP670 which I use a lot.
I will label my current buckets "Farmhouse" and get some new ones and a new siphon.

I just did this myself. Except i've been bitten by the sour bug hard enough at this point that I just labeled the two new buckets 'Clean'

3627
Yeast and Fermentation / Re: White Mould Issue
« on: August 09, 2013, 10:11:36 AM »
+1 to pellicle and getting fresh plastic. Acetobacter?
Reserve a few ounces of wort from the next batch and do a wort stability test to make sure the contamination is not happening on the wort production side of the process.

Do you open the fermenter often to take samples, etc?

I don't open them at all.  I don't think Acetobacter simply because there is no smell or taste of vinegar at all but maybe a different species than acetii.  No sourness etc. 
Would it really be as thick as you see on the starter if it's a pellicle?

My common practice is to boil at least 60 mins and then straight into a clean, sanitized fermenter.  Depending on the batch size, I usually pour from the kettle directly into the bucket, no siphon or anything.  I am not sure how bacteria would make it through the boiling process.  But, I do know that if i leave the 1/2 gallon of wort that I haven't used yet, It will likely end up with this in a couple weeks.  I can leave it but I have opened it a couple times already to get wort for a starter so I can't say it couldn't have gotten in at that time. 

I'll get new plastics (can't afford stainless, hate glass), siphon etc and see what happens.

some odd neutral brett species or something. given enough time you might notice some unusual yeast flavours, I have a saison right now that I went to keg last weekend but when I pulled the lid of... boom pellicle. I wasn't totally surprised as the yeast blend I pitched had a little brett in it. But the character is almost not noticeable in that beer at this point. just a very soft and light flavor. I'm going to keg it up soon but I wanted to see if it would drop any lower.

3628
Beer Recipes / Re: 60 schilling
« on: August 09, 2013, 08:36:23 AM »


I suppose you could mix up some DME or LME with enough water to prevent it from instantly scorching and then caramelize that. if you used the MO extract might work pretty well

That is perfect!  If you need to caramelize some wort, start with an extract that is partially rehydrated.  Since the real time is spent dehydrating the initial wort so that it can be heated to caramelization temperature, starting with a concentrated wort takes that step out of your way.  Caramelization would only take a few minutes if you start with concentrated wort. 

Brilliant!

**blush**

3629
Beer Recipes / Re: 60 schilling
« on: August 09, 2013, 07:40:11 AM »
I suppose as a one pot alternative, you could pull off a gallon of wort early in the mash and boil like crazy in the kettle while the mash finishes. This is figuring that with well modified malt most conversion is done pretty quickly, so you'd be safe pulling a gallon after 30 minutes.

^ I like this idea.

I've heard pro brewers talk about getting their kettle blazing hot before starting the runoff to achieve some carmelization (for lack of a better term).

It would take some care to do this without scorching on a direct fire kettle. You could probably get the kettle hot during vorlauf and then cut the heat right before starting runoff. Stir like mad until you cover the bottom, then crank 'er up again. Periodically rotate the kettle on the burner to discourage hot spots.

I have a "sort of" colandria so this wouldn't work on my set up. We are getting a 2 bbl direct fired kettle so I may try it for my commercial set up down the road. Too bad there's not just an extract like a Belgian candi syrup you can just add.

I suppose you could mix up some DME or LME with enough water to prevent it from instantly scorching and then caramelize that. if you used the MO extract might work pretty well

3630
Going Pro / Re: Brewing for food commercially
« on: August 09, 2013, 07:37:30 AM »
Interesting hypothetical question :o  I think you would not have to have a license. Here's why. Let's say you made your beer bread or beer battered fish and chips with commercial beer.   Since technically you are "serving" beer... Would you need an alcohol license and be required to buy your beer through a distributor since you are a "commercial" enterprise? Pretty ridiculous. The other technical point is that the food products wouldn't contain any alcohol. The alcohol would be cooked off...thus you aren't selling alcohol. I agree with your wife the beer is an ingredient....homebrew or commercial.

While logically that would make sense but we are taking about the government. I certainly think a licenses would be needed. If you use commercial beer you are buying it from a company that already has a licenses and meets government regs.  It's not just about the alcohol, it's also about insuring that a food product meets regs.

there are 0 federal food safety regs regarding beer production. so long as they get their tax money they are happy. There may be local food safety regs and they may or may not apply to a brewery but they will for sure apply to a bakery.

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