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Messages - morticaixavier

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3721
Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane
« on: May 02, 2013, 10:43:09 AM »
Or ship it by a legal method.

I sometimes wonder at our collective mentality that businesses should just accept our defiance and that we shouldn't be expected to read the fine print on the ticket, agreeing to the contract of the what is accepted practice.

Sorry for the rant. I mean no offense. Its an $8 fix to a multimillion dollar problem is all...

Would we disregard BJCP guidelines or the Reinheitsgebot with such wanton? I think not!  I rest my case. No further questions your honor

putting it in your checked baggage is at least as legal as shipping. USPS = federal crime, UPS/FedEx = against corporate rules, Airline checked bags = I've never seen anything in the fine print that says I can't put beer in there. or glass, or anything, heck I could put a gun in there as long as it's not loaded and I declare it.

3722
General Homebrew Discussion / Re: Cidery Taste in Biere de Mars
« on: May 02, 2013, 10:20:41 AM »
I learned from this forum to taste test for Acetaldehyde along the way. I don't know the fix if one exists but I would cold store a month and see what happens

the best way to get rid of acetaldehyde, assuming it is from fermentation and not from infection, is actually a warm rest. ~72 or a little over and the acetaldehyde will start to boil away.

3723
General Homebrew Discussion / Re: Finding the right place....
« on: May 02, 2013, 08:22:51 AM »
But you're talking about ambient temperature, not the temperature of the fermenting beer, correct?  Since yeast generate their own heat, and you're probably using a s#!%-ton of hops, I would go with the 60 degree spot.  I know you're already done, but who cares if it takes a week or two longer to finish?  Unless I'm mistaken, you were looking for a place to start fermentation, so if that stage takes a little longer, you will still dry-hop for the same amount of time, so don't have to worry about age affecting your hop character.  If you're using the California or American ale yeast, it's pretty versatile and will just make a cleaner beer at a lower temperature.  Just my 2 cents...

I think the beer is already in bottles and he just wants to know where to condition it.

3724
man.... what the PC movement has done to folks...

you really like macs huh?

3725
Ingredients / Re: Double Crush Steeping Grains
« on: May 02, 2013, 08:15:26 AM »
So I recently went with a friend to our LHBS to pick up ingredients for an 10 gallon extract recipe that we will be brewing for Big Brew day on Saturday.

Some of the grain that my friend gathered was not crushed while some was (the LHBS's mill is a little strange and you have to move the rollers on the bottom to get it going). I don't think he noticed it wasn't crushing properly.  I didn't notice until I got home when I was putting away the grain that there appeared to be whole grain in the bag.  I opened it up and...sure enough there was whole grain along with grain that was crushed.

My question is, can I run the grain through again without compromising the recipe?  I know that double crushed grain will extract more flavor/sugars so I am concerned of extracting too much since we are using extract. 

Thoughts? 

Thanks!

sure you can. with character malts in an extract batch though as long as the kernel is cracked you should be okay. if they are entirely intact, untouched that might be a problem.

3726
All Grain Brewing / Re: % of Munich for light summer ale
« on: May 02, 2013, 08:12:49 AM »
looks good.

Think about mashing fairly high (158ish) so it doesn't attenuate too much. I think that's a big key for session beers.

3727
Equipment and Software / Re: Starsan temp.
« on: May 02, 2013, 07:45:17 AM »
I know that idophor is not recommended to be used at high temp because it causes the active ingredient to off gas much much faster. Don't know that it would matter with star san though.

3728
All Grain Brewing / Re: % of Munich for light summer ale
« on: May 01, 2013, 08:36:21 PM »
okay, back home and was I off

46.8% Pilsner
46.8% munich
the remaining split between C40 and c120 (cause that was what I had around)

3729
All Grain Brewing / Re: % of Munich for light summer ale
« on: May 01, 2013, 12:04:22 PM »
math is not good to me. I will check my recipe tonight when I get home and let you know the exact %s

3730
All Grain Brewing / Re: % of Munich for light summer ale
« on: May 01, 2013, 10:59:43 AM »
I just did a light hoppy sort of summer ale with IIRC 30% munich 10L to 78% 2 row and 2% crystal 45 it turned out well. still malty but just enough to balance the hops.

og was 1.040 pitched wlp001 in 5 gallons and wlp545 in the other 5

001 Fg 1.008 545 fg 1.004

3731
General Homebrew Discussion / Re: sanitation questions
« on: May 01, 2013, 10:27:28 AM »
Don't make sanitation tougher than it has to be :-) Sanitize right before you use the tool or vessel and be assured it is sanitized. Fresh sanitizer is always the way to go.

"Soaking" for extended times does nothing better and can damage some plastics. Use the contact time stated or a few minutes more. Nothing is gained by keeping things continually soaking.

For carboys and such put in just enough to slosh around and coat the surfaces. No reason to fill the whole thing and have all that weight to deal with and waste sanitizer for no reason. Filling a vessel is a waste at any time for sanitizing. For cleaning a complete fill and soak may be needed due to residuals, but that is for cleaning, not sanitizing.

Mix up only enough sanitizer that is needed to coat the surfaces by submerging or spraying. I usually mix up 1.25 gallons at most, some gets put into the spray bottle to be used as needed, and after the session the rest gets dumped if it will not be needed in the next few days.

StarSan is less than 25 cents per gallon of prepared solution so why waste time and money figuring out ways of keeping it for extended periods? Just because the ratio states one ounce to 5 gallons doesn't mean you make up 5 gallons each time.

Ph below "3" is still good if you can measure. I use strips or my meter if ever needed.

If you keep the sanitizer store it in glass or suitable plastic, not metal or stainless as it will etch the metals.

Hope my two cents helps :-)

I mix up 5 gallons at a time because I like to purge my kegs by filling them with star san and forcing it out with co2. I keep the star san in a better bottle (actually a 5 gallon water jug) and replace it every couple batches.

3732
you still want to crush it.

i figured but wanted make sure. would you let it rest 10 minutes or so to get the color before draininig?

Not sure. sounds good.

3733
you still want to crush it.

3734
Beer Recipes / Re: Meyer lemon wit
« on: May 01, 2013, 08:02:01 AM »
I did a wit with dried meyer lemon slices. it was a little bit tart for sure but very nice and refreshing. I used about 1 oz at 10 minutes left of the boil

3735
Extract/Partial Mash Brewing / Re: Extract Mint Stout
« on: April 29, 2013, 03:54:47 PM »
Alright, I will give not racking it a try.  Right now my O.S.G. is at 1.066 so I am excited to see what it drops to.  Sadly I do not have a way to keep it at 64...I do not have the space for a second fridge in my house just yet (its an eventual dream as I would love to try my hands at lager)

well you can put it in a big tub of water and add ice/frozen bottles of water or drape t-shirt or similar over the fermenter and keep the cloth wet for evaporative cooling effects.

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