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Messages - morticaixavier

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3721
Going Pro / Re: Logo Design
« on: July 16, 2013, 11:53:54 AM »
looks good! simple and impactful

3722
Ingredients / Re: WLP050 Tennessee Whiskey Yeast
« on: July 16, 2013, 11:51:58 AM »
I actually tasted a beer brewed with this yeast at NHC. it was okay. clean with a hint of sweetness. peated barley wine sounds super gross!  ;D good luck!

3723
All Grain Brewing / Re: OK, did I ruin 15 gallons of beer
« on: July 16, 2013, 08:40:05 AM »
seems like the answer, based on history, is... it depends. I have read that it can really improve some beers and others lose some flavor complexity. What kind of beer was it?

It's your product so your taste buds are going to have to be the final arbiter.

3724
Yeast and Fermentation / Re: Yeast Geek Green Mountain Ale
« on: July 15, 2013, 03:50:02 PM »
cool,

no idea about the yeast. sorry

3725
Yeast and Fermentation / Re: Yeast Geek Green Mountain Ale
« on: July 15, 2013, 03:38:42 PM »
never heard of it. also can't find a single thing about 'Yeast Geek' on the interwebs. Where are they out of?

3726
Equipment and Software / Re: Outdoor Gas Cooker
« on: July 15, 2013, 02:56:07 PM »
My husband and I have been brewing on our electric stove and we find that it is so inconsistent and takes so long. I was looking in to buying a Bayou Classic SP10 High-Pressure Outdoor Gas Cooker, Propane.
Any thoughts or suggestions?

I have the SQ10 and am quite fond of it. I wish mine had a wind guard around the burner and it looks like the newer models do so that's good. I like the SQ over the SP because the square platform makes the kettle seem more stable to me. This could well be imagination though so... grain of salt and all that.

Some folks on here have been raving about the blichmann burner of late. I believe it's more expensive but something to think about.

3727
You only want to age sour beer on fruit for a few months[...]

I am curious as to why you say this? is there concern with tannins? As Iunderstand it traditional fruit lambics are aged on the fruit for many many months. often there is nothing left of the cherries but the pits.

I had a bottle of the Almanac Brewers reserve which was aged in a wine barrell on plums and cherries for a year before bottling. It's delicious

Like with hops you can lose some of the fresh character of the fruit after a few months. Cherries hold up really well to long term aging on the beer but they seem to have a unique staying power. Admittedly, I've never used plums in a sour beer so I'm not sure when it's best to pull them off. Apricots tend to be aged for only a few months, even by the largest lambic brewers.

good to know. I have just embarked on this wild and crazy ride that is sour brewing so all info is welcome

3728
General Homebrew Discussion / Re: 5.2 PH Mash Stabilizer??
« on: July 13, 2013, 08:48:51 PM »
I think that you took my post the wrong way. My point was that using a pH meter was the best move I made, along with using DI water to cut my existing water profile. I do not need 5.2 because I now use acidulated malt in my mash to reduce the pH. I did not mean using acidulated malt made my beers better. You can use any acid (hydrochloric, latic, phosphoric, sulfuric, acidulated malt, etc.) to reduce pH, but without a way to measure the impacts your flying in the dark. I do brew mostly German beers and I try to keep to the Reinheitsgebot, so utilizing acidulated malt and carbonating with speise is my way to adhere to the law.

I understood your point.I was mostly just asking why people use acidulated malt in place of plain lactic acid to control pH?

3729
General Homebrew Discussion / Re: 5.2 PH Mash Stabilizer??
« on: July 13, 2013, 12:40:52 PM »
I threw out what I had remaining of 5.2, bought a pH meter, and haven`t looked back. I now use acidulated malt for my mash and Latic or phosphoric acid for my sparge water to lower my pH. In my case it was one the best moves I made to make better beers, along with cutting my existing water with DI water.  ;D

So I understand why Kai likes acidulated malt, being german  ;D but I don't really get the point.

I mean it's just pilsner malt sprayed with lactic acid right? My little bottle of 88% lactic acid has already lasted 10-20 brew days and I'm not even half way through it and I don't have to remember to buy yet another specialty grain that does nothing for the flavour of the beer other than adjust the pH.

Any insight?

3730
Yeast and Fermentation / Re: Aeration Equipment Question
« on: July 13, 2013, 12:38:52 PM »
For those using the mixer are finding any loss of head retention? 


Just curious, whats the reason behind this?  I just brewed a saison, and used my drill mixer for the first time and noticed a very thin, quick dissipating head.  I thought it was the grain bill, but now you've got me wondering...

the theoretical concern is that you will destroy too many head forming proteins. The thinking goes like this:

The proteins that form the head only work once therefore if you make foam in your wort and or beer you are using up some of those proteins and they will no longer be available for forming a head on the beer when you serve it.

However there are many many other things that can negativly affect your head retention and this doesn't seem to be a practical problem if you are doing other things right.

3731
You only want to age sour beer on fruit for a few months[...]

I am curious as to why you say this? is there concern with tannins? As Iunderstand it traditional fruit lambics are aged on the fruit for many many months. often there is nothing left of the cherries but the pits.

I had a bottle of the Almanac Brewers reserve which was aged in a wine barrell on plums and cherries for a year before bottling. It's delicious

3732
Yeast and Fermentation / Re: Help with Berliner pellicle.
« on: July 13, 2013, 12:24:15 PM »
My last Berliner kept chugging for months (ma in October, kegged and consumed at a Cinco de Mayo party this past spring....  If you want it quick, then you should do a sour mash, then boil or approach 180f for short time then chill and pitch the yeast at ambient temps;  or skip the Brett and go with the straight lacto pitch followed by the yeast a few days in.  At least that is what I read from experienced sour guys around here.

Hmm, this is an interesting thought.  Straight lacto pitch for a few days then yeast.  There is some white labs berliner yeast I saw at the lhbs that I may pick up

you can do that to. pitch lacto only and hold the temp around 100*f for a few days till you get your sourness then heat to 180 or above and chill and pitch.

3733
What a out boiling them down, pureeing, freezing, then adding? Even leas chance of infection?

Sure... If you feel that froggy... Take the leap!

I'm just trying to mitigate any possible risks!

wait, we are talking about a sour beer here right? it's going to be infected right? so what's the worry. with the low pH and moderate alcohol content of the mostly finished beer it's unlikely that anything really unpleasent is going to happen. Cooked fruit is not going to taste anything like raw fruit you can steam them or soak them in sanitizer to kill stuff on the outside if you want. still no guarantees but that is sour brewing with fruit.

3734
fruit sour?

do a simply golden ale with some simple sugar and pitch lots of bugs and bottle dregs at it and then add the fruit as well. whole hog

So pitch the fruits whole when I pitch the yeast?

I would wait till fermentation slows way way down. You could even transfer to a secondary if you wanted to free up a primary fermenter (I say this because I have glass carboys that I never use and I only have 6 or so buckets) I might freeze them first and maybe chop them a  bit. There is some question about adding pits to the beer but I am skeptical about the risks

3735
fruit sour?

do a simply golden ale with some simple sugar and pitch lots of bugs and bottle dregs at it and then add the fruit as well. whole hog

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