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Messages - morticaixavier

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3781
Yeast and Fermentation / Re: Long fermentation - is it time to bottle?
« on: February 15, 2013, 02:01:29 PM »
And don't worry to much about o2. I mean don't splash around in there but taking a gravity sample of even pulling a hop bag out is not going to oxidize your beer.

3782
With my (failed) doppelbock, it's similar to a chalky texture.  So I suppose it could be astringency.

yeah, chalky says astringency to me.

3783
I have noticed a grainy character to several beers I have brewed. Mostly with pils malt but I suspect it's just a green beer thing. After a couple days in the keg chilling out and settling most of the grainy flavour is gone.

This is assuming what you are tasting is like chewing on a piece of malt. If you are talking about grainy astringency that dries out your tongue that's when to look at your sparge temp and/or pH.

3784
General Homebrew Discussion / Re: Conference pointers
« on: February 14, 2013, 10:53:07 AM »
HA

3785
Beer Recipes / Re: Just Kinda Happened
« on: February 14, 2013, 10:48:09 AM »
Denny's the king of all batch sparging...that's how.  ;)

He uses hippie power during the mash man.  :D :P :)

It's this special little dance I do....but it only works when the moon is in Feces.....

Why would the moon be in feces? that's kinda gross!

Pices maybe?

3786
General Homebrew Discussion / Re: My water profile
« on: February 13, 2013, 09:28:57 AM »
i understand how strange it is, but absolutely no softener, filter or anything. my well is very deep, about 375ft. my well system comprises a submersible well pump and pressure tank inside the house..thats it.

so live about 30 miles southeast of cleveland in suburbs - chagrin falls ohio 44023.

so when you use bottled water, whats the PH of it (does it matter?)- or do you not make any adjustments for PH when using bottled water. my grist for this pilsner is calculated at about 1pt of acidity if recall correctly.

sorry if this sounds stupid, but is RO water the same as bottled water? 

using Ro water, im still adding 3.3gr of gypsum, 2.6gr cal chloride, and 1.3ml lactic acid - result is 5.3PH, and brings everything in target range for this beer profile (according to bru'n water yellow balanced)

Without knowing your grist details that sound about right to me. I build my water from RO and for 5 gallons ~3 g gypsum, ~3 g calcium chloride and enough lactic acid/pickling lime to bring the pH in line is all I add.

3787
All Things Food / Re: My new Love affair with Pho
« on: February 13, 2013, 06:59:04 AM »
There is a restaurant in Davis called the Pho King.  ;D

3788
Equipment and Software / Re: Aeration Systems
« on: February 11, 2013, 11:32:26 AM »

As for the water, do you have an analysis of your tap water or do you plan to build it from RO?  And have you downloaded Bru'n Water? 

I recently got my water analysis back from Ward Labs. I have not yet downloaded Bru'n Water. I usually just add a Campden Tablet and a teaspoon of Gypsum simply because my Calcium is a bit low.

Where can get Bru'n Water?

Here ya' go

https://sites.google.com/site/brunwater/

3789
Equipment and Software / Re: Aeration Systems
« on: February 11, 2013, 10:43:58 AM »
I've been very concerned about my level of pre-fermentation aeration. I feel it is lacking.

Does anybody know of any good / affordable aeration systems or aquarium pumps or something else.

Thanks!

Why concerned?

I use either a mixstir attachement for a cordless drill (like a paint stirrer, in fact you can USE a paint stirrer) or lateley I have been sanitizing my balloon whisk and just going at it.

3790
Kegging and Bottling / Re: morebeer reconditioned corny kegs
« on: February 10, 2013, 08:05:07 PM »
tschmidlin the fact that they had to have taken that post off is what burns me the most. First they KNEW the keg was bent there. They knew that makes the post difficult to get a socket on. And yet they sold me the thing anyway. To me that is a just plain shoddy way to do business. And if that is the way they do business I will take mine elsewhere. I don't expect a used keg to be in mint condition. But I expect it to at least be usable.

or it took a hit in shipping. Looks to me like whatever made that dent in the post could well have been the same thing that bent the keg. In my experience morebeer is really responsive to customer complaint. If they don't replace the keg THEN I would think about no longer ordering from them but accidents happen in shipping

3791
All Grain Brewing / Re: Need Some Serious Help
« on: February 09, 2013, 10:10:18 PM »
Thanks for the reply guys!  Really frustrating, as the rest of my brews are really nice, some are excellent.  I have sent my water off to be tested, just awaiting the report.  I used to have Bru'n water, just downloaded the new version.  As for the boil volumes and gravity, I added the sugar in the recipe in the last 5 minutes of the boil if that makes a difference, so it would not be in the preboil sample. 

As for Bru'N water, so I just start with a water value of 0 in everything fro using RO in the new version?

There is a place to put the percentage of RO water, if you set that to 100 it will give you the average RO numbers.

3792
Equipment and Software / Re: FastRack
« on: February 08, 2013, 11:00:50 AM »
The fastrack looks interesting but I gotta tell you, the eyes staring out at me from the ad freak me out.  Especially the dog...

I don't know, the womans eyes are intriguing. they keep atching my attention.

What about bombers?  Do they mention how many (or if) bombers will fit and still stack with any stability?
It says on the site, 22oz, less of them but yet.

3793
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: February 08, 2013, 09:34:36 AM »
So, If I'm planning on boiling my water that I'll use to rehydrate some US-05 is there any reason I shouldn't add enough DME to the equivalent concentration of a typical starter  and a pinch of yeast nutrient for the purpose of rehydrating? I'm wondering if this would provide a nice boost or if the yeast would be confused by spending a short time in a "starter" solution prior to being pitched (say, after a couple hours or so).

As I understand it this is a bad idea because the yeast, when first reintroduced to a liquid environment are not prepared to triage what goes in to the cells via dried out membranes. So they can not regulate how much and and what kind of things are coming in and this causes a lot of damage if there are lots of sugar and other stuff in the liquid. Plain water gives them a chance to wake up and get their membranes working properly before they have to deal with sugars and other chemicals.

They already have the reserves they need to get through this period well. Hence the manufacturers recommending rehydration in plain water.

3794
Yeast and Fermentation / Re: Fermentation time for barley wine
« on: February 07, 2013, 04:05:05 PM »
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.
That sounds good

It's getting there for sure.

3795
Beer Recipes / Re: Brewing a Barley wine.
« on: February 07, 2013, 10:31:08 AM »
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
I have 2 or 3 2008s left. The last one I had was really, really good. I'm not sure how long the rest will last ;)

Oh man I am jealous. I was looking for a 2008 to complete the set but could not find one.

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