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Messages - morticaixavier

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3721
Yeast and Fermentation / Re: Fermentation time for barley wine
« on: February 07, 2013, 09:18:13 AM »
I generally allow at least 4 weeks for a BW. but I also am not in a rush to get it done as it will still have to condition and age a bit.

I keep it simple with 100% pale or munich grist. I will sometimes add some sugar, 1 lb sounds good. I did a wheat wine with coconut sugar that came out nice. that was 2 lb for 21 liters and I aged it in a rum barrel so it's got a lot going on.

3722
General Homebrew Discussion / Re: How to pour a Black & Tan
« on: February 07, 2013, 09:15:45 AM »
I pour black and tans from bottles with a spoon all the time. I have the lager head as well and that's fun. I am not sure it is about the relative gravities. I have made a balck velvet with dry cider and stout. The cider should be much less dense as it was a much lower finishing gravity but the stout floated just fine.

I think it's mostly about the spoon/device that allows the dark beer to spread out and not mix too much at the interface. It sill mixed some though.

3723
Beer Recipes / Re: Brewing a Barley wine.
« on: February 07, 2013, 09:05:11 AM »
...If pressed I'd say "American" was my favorite style but I hardly ever drink them anymore. If you want real hop presence you'll need a lot of them and be forewarned that hop character fades rather quickly. You'll lose 50% probably in the first year alone.

wow...different strokes, I guess.
I don't think a barleywine is even worth drinking until its at least a year or two old ...and preferably older!

I guess I'm just an old traditionalist (and getting older). 8)
I drink a bit of Bigfoot when it first comes out every year and stash more in my cellar. I love the way it changes over time. If I want a high ABV hop bomb, I'll buy a Three Floyd's DIPA like Arctic Panzer Wolf

I am looking forward to a vertical bigfoot expidition. Sometime this week maybe. I have 1 bottle of 2007 and then 2009-2013. It's only okay for me when fresh, but after a year or two it starts to be really amazing. I had a 2006 a couple years ago and that was AMAZING so I am really looking forward to the 2007

3724
Other than what seems to me overcomplicated water additions (but to each their own) I don't see anything inherent. maybe someone else will be able to chime in.

3725
Two recent beers I have made (a bavarian hefe and a wit)  finished with a heavy sulfur aroma and taste. It was almost discourage from making another wit and since it is my second failed bavarian hefe I dont think I will make another soon (aside from the sulfur my bavarians have been all clove and no banana).

wyeast 3944 and 3068 were used respectively. Fermented at 65 F with a chest freezer and johnson.

What is wrong? What can be done to avoid this in the future?

Thanks

can you give us more details Re: your recipe and process?

Sulfur can be from the yeast, particularly if it not a super healthy hearty fermentation, underpitched etc.

there are some hop varieties that can leave an onion/garlic/sulfer thing behind.

An experiment to try is to stir the offending beer with a piece of copper (a bit of copper pipe or similar) and see if the sulfer compounds go away at all.

3726
General Homebrew Discussion / Re: The Mad Fermentationist's Top 10 Myths
« on: February 06, 2013, 09:52:21 AM »
Well, kegging is much faster than bottling. Especially as the amount of beer increases.

I think his point is that if you take into account ALL the tasks involved with kegging, not just the wracking part, it's comparable.

I don't know if that's true for everyone though. for instance, I don't have tap lines to take a apart and clean all the time. Mostly I put some hot PBW in the empty rinsed keg and run it off through my cobra taps, follow with hot water rinse and sanitizer. but I bet each time a keg kicks I spend ~.5 hours dealing with it, another .25-.5 actually wracking beer to the keg. Then once in a while I have to take the keg and taps apart to clean deeply. every once in a while I have to drive ~1 hour round trip to get co2, etc.

bottling takes ~1 hours on the day but I have to spend maybe another hour delabeling and rinsing bottles. so I bet it's pretty close.

3727
All Things Food / Re: Mozzarella
« on: February 06, 2013, 09:48:50 AM »
The whey is pretty much water with some dissolved sugars. I'm not sure how you'd get ricotta out of it since the proteins and fats are pretty much removed - unless the curd forms badly leaving a lot of that in the whey.
Thats what I was wondering. How much ricotta can you get after making mozzarella. When I finally get around to making it I might try to do both.  I like making things myself too and making both would be great.

ricotta was/is traditionally made with the whey left over from mozzerella making. you have to re-acidify it and wait a while. the yield is low but your just going to toss the whey anyway go for it. I wonder on a home scale if you would get enough to even bother though.

You can save the whey and use it in bread, or stew/soup for an added nutritional boost.

3728
Ugh... the Beano idea just won't die.

Don't ever use Beano.  NEVER.  You will be sorry if you do.  You have been warned.

I think one could use beano to increase the fermentability of the wort but it would have to be before the boil. boiling will denature the beano so it WILL finally die.

But that being said, I agree wholeheartedly. don't use it.

3729
General Homebrew Discussion / Re: Pouring First Runnings Back into Mash Tun
« on: February 05, 2013, 03:45:07 PM »
So I'm reading Amber, Gold & Black right now and in the barleywine section Martyn Cornell talks about an old practice where British brewers would pour the first runnings back into a mash tun to make a double beer.  Has anyone tried this before?  It seems sensible that you would extract more sugars from the same volume and create a stronger beer, I had just never read of this practice before and was intrigued.

double mashing, you run off, clean out the mash tun, put new grain in and use the first batch of sweet wort as mash 'water' for the second mash. It's useful if you want more or stronger beer than your mash tun allows.

If I wanted to brew 10 gallons of barley wine with my current setup I would have to do this, instead I just brew 5 gallon batches of strong beers and partigyle a small beer after.

3730
General Homebrew Discussion / Re: Paint Strainer
« on: February 05, 2013, 03:43:09 PM »
awesome.  do you guys find that the bags trap a sufficient amount of cold break and other trub?

they catch a lot of it. that being said, I haven't actually done this in about 20 batches. I just run everything off into the fermenter and drink a beer  ;D

3731
General Homebrew Discussion / Re: Paint Strainer
« on: February 05, 2013, 02:58:26 PM »
I don't see an issue with it. The bag doesn't necessarily need to be sanitized since it is pre-boil.

sorry guys.  I meant runoff after the kettle into the fermentor.

yeah,

get the big bag, sanitize and line the bucket (if you use a bucket) with the bag, then you can slowly lift the bag out and pull all the gunk with it.

3732
Events / Re: Banquet Registration: Am I doing it right?
« on: February 05, 2013, 02:57:34 PM »
I'd get the $195 ticket with Banquet.  The only difference from the full ticket is the Thursday seminars, right?

I'm sure you could find something to do on Thursday afternoon  ;)

that's what I did, sans banquet. I'll probably regret that but this trip is pushing the expense envelope anyway and 50 bucks is a bit much. I'll catch Mr Paxton at the northern california homebrew conference.

3733
Events / Re: Guests at NHC Dinner
« on: February 05, 2013, 02:55:04 PM »
Are we not allowed to bring Guests to the NHC dinner?  That was part of why my wife was going to let me go this year!!  (Note this was the case in San Diego a couple of years ago.)

you can, but you have to buy the social package and the banquet add on for your guest.

3734
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:54:28 PM »
I see full conference registration is already sold out.  Amazing. 

Well, to all of you that are going, have a great time.  I went to the last two, but this it's GABF for me.  We may even enter a beer in the competition.

Pent up East Coast Demand!

Half the US population lives within a 10 hour drive of Philly, including me - we are in.

Mort - get on the wait list for the full package.

It's okay,

I have to travel thursday anyway so I likely wouldn't be in till the afternoon or evening. I can still do the social stuff thursday, just not the presentations. I actually thought that was a cool option for those of us who have to work wednesday. it's only $10.00 difference in price but...

3735
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:51:18 PM »
Yeah, pretty crazy.

I was at my computer at 12:06 pst and couldn't even connect to the site till nearly 1:00 pst. the full thursday, friday, saturday was already sold out. I got the friday saturday only package instead.

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