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Messages - morticaixavier

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hve you emailed Evil Twin about it? I am amazed at the amount of help some brewers offer to homebrewers.

Zymurgy / Re: first glance
« on: June 02, 2013, 07:15:33 PM »
I would have a membership with or without the magazine. So to me it is free. I do enjoy it though.
+1.  The best forum on the net and AHA membership with its represention for our hobby make the price ALONE an absolute steal.  And the magazine is very good by the way.

I hate to let a potential member slip through our grasp but the AHA membership is not required for a forum membership. Still lots of good reasons to join the AHA and if you are interested in Zymurgy that's one right there.

Thanks for the reply. I will give this a try. If I understand you correctly you are bottling beer after it has carbonated in your keg. And I assume it does not taste different after a reasonable amount of time.
Thanks again.

yes, after it is fully carbed in the keg. I have opened bottles after several weeks and not noticed any oxidation issues or similar. I don't know what would happen after several months. Keep them cold and that should help alot with shelf life.

Beer Recipes / Re: General recipe question
« on: May 31, 2013, 02:53:07 PM »
Sure, here's the first one I clicked on...
that one should be pretty easy, swap out about 3.5-4 lbs pilsner DME or extra light DME for the 6 row... done.

it won't be exactly the same because pilsner malt is not the same as 6 row, there will be less of a grainy flavor likely but other than that... same same

Beer Recipes / Re: General recipe question
« on: May 31, 2013, 02:26:39 PM »
you can, with some exceptions. although those exceptions are getting further and further apart.

Someone will correct me but the ratio for DME to Grain is .6:1 approximately.

The general procedure is to identify those malts that must be mashed and see if you can replace them with extract at that .6:1 ratio.

So, my Kolsch recipe is about 7 lbs of pilsner and about 3 lb of munich malt. This all must be mashed and luckily you can find both pilsner DME and Munich LME) so you would want about 3-4 lbs pilsner extract and about 1.5-2 lbs munich extract.

Now this won't be exact because I don't think the munich extract is 100% munich but it will get you close.

If there is crystal malt in a recipe you can just leave that as is or reduce it a little because extract usually already has some crystal malt in it.

General Homebrew Discussion / Re: Who's going to NHC?
« on: May 31, 2013, 01:54:54 PM »
First time for me. I'm excited. gonna burn up a big chunk of my vacation budget for the year but...

Luckily my wife has friends in Philly so I only had to buy 1 ticket and no hotel bill.

I'll likely be the one of they guys in a kilt and a fedora.

I mostly do that now. I still bottle condition thing I want to age long term because I don't have the keg space to age in a keg and I like the added safety against oxidation that a small secondary fermentation in the bottle provides.

I don't own an expensive counter pressure bottle filler. I have a piece of plastic tubing (racking cane or bottling want) which is pushed through the hole in a #2 stopper (I THINK it's #2, it's the one that fits the mouth of a beer bottle).

The other end of the cane is stuck into a cobra tap. I actually just came up with an (cheap and easy)improvement to this design. A second #2 stopper (or whatever size you have really, the OD is not important) is slipped over the join between the cane and the tap to prevent it slipping out which makes a mess.

I need to bottle up the end of a batch of saison and keg the next variation. Working on a recipe bit by bit. v1 was Flaked Rye and a little wheat malt. v2 drops the wheat malt (cause I didn't have anymore) and replaces the Flaked rye with a tab more flaked kamut.

The Pub / Re: Looks nice but it's just an opener...
« on: May 31, 2013, 08:55:47 AM »
I did not like the way that they screwed one of these into that poor innocent tree... :(

Or barn, poor poor innocent barn

General Homebrew Discussion / Re: off flavors Help
« on: May 31, 2013, 08:41:39 AM »

So the water you purchased was chlorinated hence the 'rubbing alcohol' (could it also be described as medicinal?) This can actually be dealt with via pre boiling, letting it sit, Camden tablets, or carbon filtration.

The water at home... I don't know. Orange says to me hops or stressed yeast.

the water from Quincy IL sounds like a winner for that style (Barley wine?)

Google Bru'n water and start to look into the effect water chemistry can have.

Beer Recipes / Re: kolsch grain bill
« on: May 29, 2013, 11:57:39 AM »
I use the WLP029 which is White labs kolsch offering, they do call it a german ale yeast though.

My grain bill is mostly pils with munich for character. Hallertauer at FWH and 60 minutes. for middle of the style IBUS

General Homebrew Discussion / Re: off flavors Help
« on: May 29, 2013, 08:58:30 AM »
I use star San I got orange in 4 batches 4. Different Yeats the rubbing alcohol is from water I bought at county market from library Illinois so could it be that water? I brewed at a buddy of mine about four weeks ago and that turned out great just stumped

Try getting some RO water and adding salts per bru'n water or ezwater or similar and see if you get the same result.

I don't add salts in my water in sac no problems but in Iowa I get all these issues I make a big starter 1lbs of DME and a teaspoon of nutrition for the yeast

A lb. of DME?  What size starter?

Indeed. 1 lb of DME is enough for a 4.5 liter starter. could be WAY over pitching produced the orange? I know there is evidence that over pitching can cause high esters but I have not heard of higher alcahols from that.

General Homebrew Discussion / Re: off flavors Help
« on: May 28, 2013, 11:21:11 AM »
I would start out by looking at your water then.

Sounds to me like you are dealing with mash chemistry issues.

Yeast and Fermentation / Re: Rousting Yeast
« on: May 28, 2013, 10:08:30 AM »
I don't think it would hurt anything. since you have a conical, and I assume co2, I would try bubbling the co2 through the dump valve and see what happens. you might want to get a big active starter going to, just in case.

Or perhaps perform a forced/fast ferment test and make sure there is not a problem with the fermentability of the wort.

General Homebrew Discussion / Re: off flavors Help
« on: May 28, 2013, 10:05:45 AM »
what kind of hops?

Do you make a starter? what batch size?

for 5 gallons I am guessing and around 1.060ish? you would need a pretty good size starter.

stressed yeast (under pitched) could produce fusels which might come across as rubbing alcohol. Stressed yeast can also produce unexpected esters. Although I have never heard of an orange ester. Sacramento water is pretty soft. what were you using for brewing salts?

do you check your pH?

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