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Messages - morticaixavier

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Yeast and Fermentation / Re: Acetaldehyde
« on: April 12, 2013, 01:14:16 PM »
If you find some acetaldehyde you can sometimes mitigate it with an even warmer rest than your diacetyl rest. Acetaldehyde has a boiling temp of around 72f IIRC. so it will gas out if you keep the finished beer there for a couple days.

General Homebrew Discussion / Re: Brewing Attire
« on: April 12, 2013, 09:07:06 AM »
My thesis:

All of the MOST bad a$$ manly men throughout history, until very recently, wore skirts of one kind or another.

The scotts, the romans (and associated cultures), the pacific islanders, the list goes on and on.

Germans don't wear kilts because they don't make them long enough.

ahh but back when they kicked the Romans buts they wore skirts.

General Homebrew Discussion / Re: Brewing Attire
« on: April 12, 2013, 08:32:06 AM »
My thesis:

All of the MOST bad a$$ manly men throughout history, until very recently, wore skirts of one kind or another.

The scotts, the romans (and associated cultures), the pacific islanders, the list goes on and on.

General Homebrew Discussion / Re: PH adjustments
« on: April 10, 2013, 08:08:29 AM »
In a practical sense, what is the best way to add acid to the mash?  Since it would be such a small volume of liquid, do you put that on top of the mash and stir the heck out of it, or do you run off some volume of liquid, add it to that, then dump that into the tun and stir?

I just add it to the strike water as it's coming up to temp along with any mash salts that I am using. It's all going in there so I don't worry to much that some salts won't disolve in the plain water or anything. If I was heating all my water at once and only mashing in with a portion I might reserve my salts for the actual tun just to be sure they are well mixed and disolved.

All Things Food / Re: Growing food - The Garden Thread
« on: April 10, 2013, 07:59:38 AM »
Apricot looks to pop today.  Hoping for a nice harvest this year. No snow on the horizon yet.

I knew I should not have typed that, or even thought about it out loud. ::)
Yep, snow and hard freeze tonight. 

I plucked my 3 spears of asparagus out of the garden this morning. 
Good thing I was able to stalk a couple pounds at my secret spot.  8)
Seems you need a n-ton of asparagus plants in the garden to get a meaningful harvest?

Got those peas in finally.  They had been soaking in a water glass for a week; germinated and had a nice little root poking.

Morticai:  Perennial chard? That sounds fantastic. Is it perennial because of where you live, or is it actually perennial?   The stuff I have here might be a bi-annual here if I let it.


mostlly just where I live I think. maybe twice a year I chop them down when they start to get so big that the leaves don't taste good raw. There were 4 or 5 chard plants around my yard when I moved in two years ago and I managed to get rid of one or two. the rest just grow back every year. they can get pretty massive. Altough I have one that is in a shady spot that produces nice small tender leaves pretty much year round unless we get a hard frost.

I do have a tree collard which is a kind of perennial collard/kale thing. it's new last season and is only about 2 feet tall now but will likely get up around 5 or 6 feet.

The mosquitoes just drove me inside from the garden! >:( What an awful experience this early in the year...

This cilantro bush is a single plant. Or is it coriander now?



We just rebuilt our hugel bed this spring. got amaranth, strawberries, kale and a bunch of mixed flowering bee attractors planted in there now. It's starting to fill in nicely.

We made another mini hugel bed out of a log that was laying on the yard. buried it in compost and planted blackberries and raspberries on it.

Kegging and Bottling / Re: Bottle Labels
« on: April 09, 2013, 07:28:33 AM »
I print my labels on high quality paper on a laser printer and use normal glue stick or elmers or whatever to stick them on. comes off with hot water fairly easy. I have heard of using watered down skim milk. that should work as well.

Hop Growing / Re: should I cover my hops?
« on: April 08, 2013, 12:35:05 PM »
They will probably be fine but you can toss some straw over them to be safe. They are pretty hardy. even if the shoots get burned new ones will grow.

All Things Food / Re: Avocados
« on: April 08, 2013, 08:00:24 AM »

FWIW - I eat homegrown avocados pretty much every day.

Do they not have a season there?  My tree survived the late cold snap and now has lots of little green fruit buds, but it'll be quite a while before they are ripe.

they don't have seasons there.

Hey Carl, been a while

The Pub / Re: I'm honored
« on: April 08, 2013, 07:56:55 AM »
I thought that label said "certified goats."
Congrats, Denny.  I'm planning to brew your quadruple again this summer.  I think I have one bottle left from last year since most of it got drained at my 40th.

Much good advice and many great recipes have come from you.
So did I!

Congrats Denny. I lift my blue cooler above my head and salute you. ouch. my back... I'm okay. give me a minute...

General Homebrew Discussion / Re: Brewing Attire
« on: April 08, 2013, 07:53:38 AM »
gotta be the utilikilt. very utilitarian and kilty.

All Things Food / Re: Growing food - The Garden Thread
« on: April 07, 2013, 07:50:19 PM »
Did teh first pea harvest last week. Another on the way. Artichokes are getting big, starting to stretch out. Corn is about 4 or 5 inches high, although the three plants my son started in a cup and put out in early march are almost 2 feet tall at this point.

Winter onions are almost done. Garlic started popping up last week.

Just had to chop down the above ground growth on the three perennial chard plants cause they were shading out other beds.

The Pub / Re: Seren Brewing Company
« on: April 03, 2013, 08:24:54 AM »
That's great! Go Ali!

All Grain Brewing / Re: Mashing and Fly Sparring
« on: April 01, 2013, 10:15:55 AM »
Someday I need to get the blue cooler and see how much time it saves. Right now I fly sparge for about 45 minutes, but my wort is at or near a boil when I am done with the sparge.  While you drain fast and have to wait for the wort to come to a boil, right?

I start heating as soon as I have started collecting the first runnings.  But since the whole process of collecting both runnings takes me only about 15 min., there's still some time after I'm dome while I'm waiting for it to boil.  So, maybe another 10-15 min.?  Your point is well taken, though, Jeff.  When I talk about time savings it would be best to specify just where the time saving is.  If you're ever in the area on one of your trips, I'd love to have you come by for a brew and see for yourself!

Jeff, you are sparging for 45 minutes (5 gal) and Denny am I calculating about 30 minutes for your sparing?  Do either of you do a mash-out?
45 min for a 10 gallon batch. I do a mash out.

Denny, be careful, we are talking of getting out to see our friends that live in Bend again someday! See you in Philly.

One more thing, we have been playing with a sort of no sparge. Mash a little thin at 2 qts/lb. Mash out and add 168-170F water to top the mash tun out. Drain as fast as I can with the single tier + pump system. Might add a little water to make the total volume needed. Saves a few minutes, only a pont or 2 hit on efficiency, no astringency this way (I used to oversparge).

I'm a batch sparger but lateley, unless I am doing a partigyle, I do the same thing you describe except mine is all gravity. Mash pretty thin, mashout with whatever additional water I should need and then run the whole thing off into the kettle.

General Homebrew Discussion / Re: Re: Did something go wrong?
« on: April 01, 2013, 08:00:32 AM »
It looks pretty normal to me.  I have a batch now and then that will settle out like that.  If it is 4 inches thick you may want to think about going to a secondary with it just to let what you will transfer settle out. 


Im gonna transfer tonight into secondary so I'll let y'all know how t goes. Appreciate everyone's replies

don't transfer until it's done. secondary is for settling if anything. give it another week and then trasfer to secondary.

Beer Recipes / Re: Baird angry boy brown ale
« on: March 30, 2013, 09:12:17 PM »
to post a pic you have to get the URL from the host site and use the little tiny mona lisa button above the emoticons.

I tried that using images from photobucket but they still didn't show. What did I do wrong?

there are a couple different URL's that you can use. you have to find the URL of the actuall photo. I know with flickr it can be annoyingly difficult to find.

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