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Messages - morticaixavier

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3976
Yeast and Fermentation / Bretta B. and Those crazy Danish guys
« on: May 06, 2013, 08:03:18 PM »
Just cracked open a bottle of Mikkeller 'Yeast' series. This one is Bretta B. I also have a Bretta L. in the fridge. I poured off 90% of the bottle into my glass and then the rest went into 600ml of wort. The Bretta L. will go in  after that. and then I have a bottle of Flemish ale that I will decide on after I open it.

Ahh fun with yeast.

3977
Yeast and Fermentation / Re: Fermentation chamber too cold?
« on: May 06, 2013, 08:00:58 PM »
it's perfect. no reason to do anything. 64-66 is a great temp to be at.

3978
General Homebrew Discussion / Re: Drinking while brewing
« on: May 06, 2013, 12:30:16 PM »
not to hijack, but what is this hot scotchy you speak of?

sweet wort with scotch or some other flavorful brown liquor added.

3979
Kegging and Bottling / Re: Bottle pressure limits
« on: May 06, 2013, 12:11:58 PM »
couldn't you use new caps? seems like a lot of trouble to re-use a 2 cent cap.

3980
Order a 7 gallon bucket from a homebrew site, local homebrew store, or, if you can find it get food grade plastic buckets from local restaurants. As long as you can get the smells out they are great and cheap.

a 5 gallon carboy will be messy if you try to ferment 5 gallons in it. it would be fine for 4 gallons though. Maybe brew up a big barley wine where you won't miss the extra gallon.

3981
General Homebrew Discussion / Re: Drinking while brewing
« on: May 06, 2013, 11:23:33 AM »
should this happen again, you should remember that there is no problem with leaving that wort safely tucked away under an air lock for 24ish hours until you ARE able to get yeast.

However, brewers yeast and bakers yeast are the same species of yeast. While the provenance of the bakers yeast is likely not as perfectly kept as a particular strain of yeast for brewing it'll be fine.

3982
General Homebrew Discussion / Re: Experimental Brewing Forum
« on: May 06, 2013, 10:39:22 AM »
Hey all!

Drew and I are co-authoring a book called "Experimental Brewing" and we want to hear about your brewing experiments!  We've set up a blog and forum at www.experimentalbrew.com .  Please let us hear about your brewing experiments.  You might get included in the book!

Im in, but i cant seem to get an email with my password.

+1

3983
Ingredients / Re: Ginger and Belgian Style Yeast
« on: May 06, 2013, 08:27:07 AM »
Not familiar with that yeast in particular but I find that ginger and Belgian yeast goes quite well together for my tastes

3984
Yeast and Fermentation / Re: Fermentation chamber too cold?
« on: May 05, 2013, 08:26:40 PM »
They are suprisingly accurate. I would get your water temp to ~55 and call it good. pull the ice if it's still in there.

If it reads 66 it's probably right around there. which is perfect

3985
Equipment and Software / Re: Polar Ware SS boil kettle scratched
« on: May 05, 2013, 08:24:00 PM »
First brew today with my 10 gallon Polar Ware stainless. I ended up stirring a little bit during the boil w. a stainless spoon. Unfortunately, the bottom of the kettle has little scratches now! Did I ruin the kettle? Should I contact Polar to see if this is a defect? Thanks.

nah, it's be fine.

3986
Equipment and Software / Re: Considering a smaller kettle
« on: May 05, 2013, 08:23:33 PM »
Brewed today with a 10 gallon SS kettle and it was BIG. I'm considering downsizing to a 5 gallon kettle as nothing came close to a boil over with about 3 gallons of wort.
Besides making more beer, is there an advantage to doing a full boil as far as quality of beer goes? Thanks.

it means a lower gravity so you get better utilization from the hops. Less darkening of the wort. If you decide to go all grain at some point you will need to do full boils and a 10 gallon kettle is ideal for 5 gallon all grain Brew In A Bag (BIAB) batch.

3987
General Homebrew Discussion / Re: An impuslive experiment
« on: May 05, 2013, 05:29:01 PM »
.75 gallons tops. if you use anti-foam probably more like .85.

3988
General Homebrew Discussion / Re: An impuslive experiment
« on: May 03, 2013, 12:20:39 PM »
seems like the way to go for the hops experiment would be to mash all the grain together and run it off into one container to start so you can mix thoroughly then split it into your 4 1.5-2 gallon kettles and boil them all simultaneously (or stagger them a little so you don't have to add hops to all 4 at the same moment). You should be able to do them all in the same time as a single batch.

3989
Ingredients / Re: california select 2 row
« on: May 03, 2013, 12:17:34 PM »
thanks fellas. crazy that it's shipped to washington and back. i hadn't even thought about where it would've been malted. i was born in yakima so i suppose that's okay too.

cheers.

yeah when they first came out with the state select line I spent more time than my boss would have liked had he known researching and calling Great Western to figure it out.

3990
Ingredients / Re: california select 2 row
« on: May 03, 2013, 07:44:23 AM »
I use the CA select organic all the time. It's my go to base malt. The only problem I have with it is that while yes, it is grown in Cali, it is also shipped up to Washington to be malted and then shipped back down.

If your aim is using the most locally GROWN ingredients its great. If you are after the LEAST travelled ingredients then the WA select is actually probably your best bet as it's grown close to the maltings.

but overall, I think it's really nice. I am not prepared to make any specific statements of the differences between it and the 'normal' great western pale malt.

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