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Messages - morticaixavier

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3781
General Homebrew Discussion / Re: Making sure it carbonates?
« on: April 22, 2013, 12:04:39 PM »
Assuming it's not a high gravity beer (1.080+) it should be just fine. It doesn't hurt to add a little extra yeast at bottling though. I usually use a neutral yeast like us-05. Dry yeast is great for this because it's easier to dose out just half a package or so (and that's all you need).

3782
General Homebrew Discussion / Re: Topping off a fermenter
« on: April 18, 2013, 02:29:40 PM »
i often have a few quarts of wort left over from mash, as my efficiency seems to be a touch higher than my program calculates. i top off with that when needing extra volume, and i do boil it just to be sure.

with wort that is a very good idea. there are a lot of microbes on that grain and not all of them are going to die at mash temps.

3783
Ingredients / Re: Cloudy Maris Otter - how to clear my EIPA
« on: April 18, 2013, 01:19:03 PM »
An opaque serving vessel?

just a thought. seems like I remember this discussion and it finally came down to wait it out or drink it cloudy.

3784
Beer Recipes / Re: Hopping a Kolsch
« on: April 18, 2013, 09:33:38 AM »
I go with just a FWH and 60 minute.

However, the first time I brewed my kolsch and entered it in a contest it was all FWH and they said it wasn't hoppy enough. second time I brewed and submitted I split the IBU's 2:1 between FWH and 60 minute. now the notes so far are too hoppy.

3785
Ingredients / Re: RO water
« on: April 16, 2013, 09:54:47 AM »
Thanks -- we probably have the same water source (Hetch Hetchy).

actually I think you're water is likely much better than mine. I live in Davis and we have (or had anyway) several deep wells that supplied our water. just full of all sorts of nasty minerals. I don't know if the East bay (Oakland and Berkeley) share a water resource with SF but I know the east bay water is quite good for brewing a variety of styles.

Going forward (and this might have already happened, I am not sure on the timeline) we will be getting our water out of the delta as Sacramento does now. That's quite good brewing water as well so hopefully in the future I will be able to start learning how to brew with more natural water.

3786
Ingredients / Re: RO water
« on: April 14, 2013, 02:50:46 PM »
Gosh, that was a long time ago. Not sure I remember. certainly couldn't make any definitive statements about the efficacy of cutting RO with spring water for cali common. but there were not major flaws that I would associate with water problems.

3787
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.

3788
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.

3789
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.

3790
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.

3791
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.

Cheers.

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?



Hugelkultur...


Euge,

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.

3792
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.

3793
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.

3794
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

3795
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...

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