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Messages - morticaixavier

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3826
General Homebrew Discussion / Re: Brewing Attire
« on: April 08, 2013, 07:53:38 AM »
gotta be the utilikilt. very utilitarian and kilty.

3827
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.

3828
The Pub / Re: Seren Brewing Company
« on: April 03, 2013, 08:24:54 AM »
That's great! Go Ali!




3829
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.

3830
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. 

Paul

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.

3831
Beer Recipes / Re: Baird angry boy brown ale
« on: March 30, 2013, 09:12:17 PM »
Quote
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.

3832
General Homebrew Discussion / Re: Messin Wit Beer
« on: March 29, 2013, 11:12:41 AM »
Good luck! I am sure it'll be delicious

3833
General Homebrew Discussion / Re: Messin Wit Beer
« on: March 29, 2013, 08:20:31 AM »
If you add more sugar it will ferment more. There are ways around this if you are kegging. if you are bottling there is not much you can do.

It will not hurt the beer. Ideally you would have skipped the secondary but that's probably okay. there was still plenty of yeast in the beer, obviously.

I actually did this on my last big barley wine. I added 3 lb of maple syrup about 5 days into fermentation and BOOM.  worked really well. It's called incremental feeding and is supposed to help reduce stress on the yeast in big high gravity fermentations.

3834
Beer Recipes / Re: Baird angry boy brown ale
« on: March 29, 2013, 08:18:17 AM »
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.

3835
Beer Recipes / Re: Drunkey Monkey
« on: March 29, 2013, 08:11:57 AM »
Just one more note.

I like to taste a few examples of the style or beer I am thinking of brewing. With the beer market like it is you can almost always find an example of very nearly exactly what you are planning to taste.

In this case I would (I can't beleive I am going to say this) try the Will's Banana bread beer first. And have your wife try it to. This is a beer with Banana in it. then get a Sierra Nevada kellerweiss this is a beer with banana esters from yeast. Which one are you trying to get?

3836
Equipment and Software / Re: Blichmann Kettle with False Bottom
« on: March 29, 2013, 08:05:06 AM »
what ever happened to the hop taco?

3837
General Homebrew Discussion / Re: Craft beer sociology
« on: March 29, 2013, 07:38:04 AM »
Don't forget to include the effects of 600 TV networks and 100s, if not 1000s of radio stations, being available.  Most of which aren't worth a damn but the simple idea that we don't have a "common American experience" anymore is driving quite a bit of change in our society.  Back in the day when we had 3 TV channels and 9 or 10 AM stations to choose from your peer group all had the same experience.  Some of that still happens but you see it less and less.  Basically, no social pressure to conform allows you to choose what you want.  In our case that is beer and food with flavor.

Craft beer will continue to grow but its growth patterns will drift.

No jokes this morning, sorry still waking up.

Paul

add to that the internet 'radio' station that is tailored to exactly what you want to listen to and internet news agregators that are tailored to show YOU exactly the news YOU are interested in. talk about a loss of common experience!

3838
All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 01:22:44 PM »
I am sure I am over simplifying this, but what I don't understand
I look at the water profile adjustment tab in Bru'n Water
Select 100% R/O water.
Set the "Desired Water Profile" as Burton
Then I am supposed to input different mineral additions to hit that profile?
I am sure someone has done this already?
So just tell me what to add to hit that profile?

what you are looking for is the missing piece in many beer recipes. Unless one is slightly obsessive about water one does not usually include all the nuances of their water report and additions with a recipe. So you could look specifically for recipes that DO specify water report data and copy those recipes. This would be the equivelant of going to the Joy of Cooking and following one of their recipes to the letter.

Or, if you are designing your own recipes, you can look on fiddling with the water as part of the development process. YOUR recipe will include the specific water information that makes it YOUR recipe.

3839
Extract/Partial Mash Brewing / Re: Recipe Suggestion
« on: March 28, 2013, 01:10:16 PM »
Keep it simple.

6 lb extra pale DME
maybe a touch of light crystal/cara
 little bit of a neutral bittering hop @ 60 minutes (magnum, bravo, anything high alpha, but only like 10 IBU worth
.5-1 oz of cascade at flame out

1 packet of us-05 rehydrated. beauty.

3840
Equipment and Software / Re: Hoses....
« on: March 28, 2013, 10:30:20 AM »
So drying out hoses seems to be the bane of my freaking existence.   how do people handle this? every time we let them dry they seem to come out with spots on the inside of the house etc, which i can only assume is not very good.  We have a bottle cleaner that has a nipple that fits into hoses so we manage to get high pressure into our hoses and we sanitize the hell out of them, its just getting them dry in the end.

JEff

I like to take the hose outside and hold it by one end while whipping it around my head as fast as I can. Switch ends and repeat. This will get very nearly all of the water out.

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