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Messages - morticaixavier

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3826
General Homebrew Discussion / Re: Anybody familiar with PBW?
« on: March 18, 2013, 10:36:27 AM »
If I am working in a tub of the stuff for 30 minutes or so de-laberling bottles it starts to really dry out my hands. I would suggest using gloves for prolonged exposure but I have not had problems sticking my hands in it to scrub a fermenter (gently)

3827
General Homebrew Discussion / Re: Carbonation
« on: March 18, 2013, 08:56:29 AM »
On high gravity and especially high gravity heavy hopped beers you are always better off adding half a packet of dried yeast just to be sure. The yeast will not always respond as well on a natural conditioned beer after a high gravity ferment.

If you still don't get any carb in the next few days you can rehydrate a pack, take an eye dropper and crack open each one, add a little yeast and reseal. You should get carbonation then assuming you mixed the priming sugar up well.

Does the beer taste kind of sweetl? if so +1 to Majors advice. if it doesn't I would lean towards the lack of mixing argument. check some more bottles and see if they have more pfft

3828
Yeast and Fermentation / Re: Fermentation profile
« on: March 18, 2013, 08:48:01 AM »
I will generally try to chill my wort to ~65* before pitching ales. This allows for the initial temp rise when the yeast start working without jumping over 70* I just let it ride out there unless it is a yeast strain that has difficulting finishing or I am in a hurry to finish the beer for some reason. If I raise the temp it is after the first 3 days or so of fermentation and then I just adjust to 70-74* all at once. I figure it takes a while for the mass of the beer to adjust anyway inside the fridge.

3829
General Homebrew Discussion / Re: Raisins in a Dubbel
« on: March 18, 2013, 08:42:02 AM »
Just keep stirring!  I like to use raisins later in the process.  After the beer is fermented, toss some raisins in a red hot wok and caramelize them.  Deglaze with some of the beer, then toss it all in a secondary and rack the beer on top.
Damn Denny, you have me sold. Think this might be my next brew.

I did this with a stout. it's intense for sure. I think I left it sit a little too long in secondary and picked up some tannis from the raisin skins, that and I used about 3.5 lbs of raisins in 5 gallons.

wracking to the keg a raisin lodged in the end of my racking cane so it took around 1 hours to get 5 gallons in the keg but it was crystal clear the whole time with that raisin filtering out all the gunk  :)

3830
All Things Food / Re: Growing food - The Garden Thread
« on: March 18, 2013, 08:18:34 AM »
This is only my second year on this garden. and we are rotating some but mostly we just plant a big ol' hodgepodge anyway with lots of stuff growing every which where.

3831
Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 18, 2013, 08:17:22 AM »
One that jumps out at me is sumac

My wife is doing some test batches for a local one-man brewery (Blank Slate, Cincinnati, OH, http://www.blankslatebeer.com/index.shtml), and sumac is one of the things they're about to test. They're going to start by making some teas and blending them into a Belgian Blond to see what they get.

sumac is also sometimes called lemonade berry, or at least some varieties are. If you get a big bunch of the fresh berries that havn't been rained on and soak them in cold water then strain the water off and drink. tastes like lemonade... sorta. maybe dryberrying?

3832
Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 15, 2013, 07:36:23 PM »
So bugs from Berkley automatically are awesome? Hmmm

Oh yes! every sourdough I have tasted made with berkeley starters have been amazing. It's weird because when I lived in Oakland, the next town over I made some sourdough starter and it was good the first batch but then turned to nail polish remover fairly quickly. I live in the north bay now and the same thing happens here.

3833
How is the carbonation?

There is nothing in that recipe that would cause an overly watery beer but if the carbonation is not up to snuff it can seem watery.

3834
Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 15, 2013, 03:54:01 PM »
Never heard of Persian mulberries.  What did they taste like and what did you do with them?

I racked about  gallon of a very tart wit beer I brewed with saison yeast and dried lemon slices. The mulberries had been frozen but apparently were still crawling with wild yeast and bacteria. ended up really good actually. it was an amazing red cranberry color with a really complex funk to it after about a month. I think I will do it again actually. the mulberries came from Berkeley so they had great bugs on them. I only had about 1-1.5 lbs last time. maybe I can score 5 or so pounds for the next one.

3835
Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 15, 2013, 02:05:18 PM »
I've used persian mulberries. not very strange but somewhat unusual I think.

I've used wild black sage leaves and flowers, rosemary, propolis and royal jelly in a mead

3836
Yeast and Fermentation / Re: Imperial Side Car
« on: March 14, 2013, 01:53:24 PM »
sure,  lots of commercial breweries ferment under partial pressure. it supposedly allows them to ferment warmer while supressesing the ester and higher alchahol formation normally associated with higher temp fermentations. It also does as you suggest and partially carbonates the beer during fermentation. The pressure setting I have heard about is 15psi but check that out for yourself.

You say half barrels I assume you mean you ferment in kegs? I would think that would be ideal

3837
Yeast and Fermentation / Re: Imperial Side Car
« on: March 14, 2013, 11:17:08 AM »
well it's hard to say. is this all grain or extract? what makes you think that the target FG is 1.026?

The only really safe way would be to perform a forced (or fast) ferment test where you take a sample and warm it up, put it on a stir plate, do everything you can do to make those yeast eat every bit of sugar they are able to metabolize. that FG is the real possible final FG. then figure out how much sugar you want remaining to get your target carbonation level and rack at that gravity.

I suppose alternatly you could rig up a pressure release valvle on the growler that can be set to the desired PSI for the level of carbonation you want. then as the beer ferments it will simply retain the correct level of disolved co2.

3838
Yeast and Fermentation / Re: Pitching Rate for Pliny the Elder Clone
« on: March 14, 2013, 10:49:48 AM »
let it cool to blood temp (under 100*f) and pitch two vials of yeast into it. shake again. and then leave it somewhere where you can swirl it whenever you notice it.

Might want to at least loosen the lid after you shake it, else you may see explosive results...

good catch. although with mason jars they are designed to keep a vacuum inside. they aren't actually very good at holding positive pressure in. excess pressue slowly slips past the seal. still not a good idea to seal them with active yeast and yeast food inside.

3839
fill the keg with sanitizer to the very tippy top brim, put the lid on and force that all out (into the next keg, a bucket or other storage device). result, sanitized, very nearly perfectly purged keg.

but yeah fill with co2, release and repeat a couple of times will get you pretty close.

I was recently schooled on this here on the forum. so as I understand it with the empty keg and/or headspace purge like this you are dilluting the air with pur c02 alot. so that each time you release the pressure there is many times less 'air' and many times more co2 left behind.

3840
All Things Food / Re: Growing food - The Garden Thread
« on: March 14, 2013, 07:45:00 AM »
potatos started poking up above ground, this years potatos that is, last years started poking out about a month ago.

Got corn seed in the ground and a few strawberry starts planted.

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