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Messages - morticaixavier

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3976
The Pub / Re: Nuff said....
« on: December 05, 2012, 01:44:16 PM »
That is one of the most horrifying, disgusting things I have ever seen. I soooo wish my work computer had chosen not to show me that picture :-[

3977
Yeast and Fermentation / Re: One Week Fermentation = Mistake?
« on: December 05, 2012, 11:37:37 AM »
Goes to show despite what some people pound around as gospel (pun not intended) you do not need weeks or months in primary before fermentation and clean up is over.

I'd say "You don't always need weeks in primary".  Sometimes you do, sometimes you don't.

Denny, would you please expand on this?  Is it a function of the krausen dropping like Euge said above?  IOW, how do I know it is OK to keg and cold condition?

Steve

once the gravity has stabilized it's all about taste and style. Some styles like to be young some like a little more time and some like weeks or months. I occasionally do a ordinary bitter from grain to glass in 8 days but with stout I just kegged it wasn't really ready even to be cold crashed for 3 or 4 weeks.

3978
I put the christmas stout in a keg last night. that's about it for me, maybe keg up one more brew if it seems done.

3979
Classifieds / Re: 5 Gallon Whiskey Soaked Barrels now available!
« on: December 05, 2012, 11:27:59 AM »
I would venture a guess that if Balcones charges $50/each the homebrew shop had to pay for shipping on all the barrels on top of that. I believe Balcones usually only sells by the pallet now which might be cheaper shipping in bulk but probably still $20-30 per barrel. They probably aren't making as much off the barrels as you think. On the other hand, people are so desperate for barrels 100% markup would not surprise me.

our club did a bulk buy fro balcones. it was 52 including shipping but we did have to buy a pallet full. I'm not knocking the shop for marking it up. just commenting and providing alternative options for people capable of putting together a bulk buy

3980
General Homebrew Discussion / Re: 2 questions
« on: December 05, 2012, 11:26:08 AM »
I don't know why anyone would want a beer without hops, but there is a whole list of herbs that could potentially be used for bitterness in Radical Brewing by Randy Mosher. They won't necessarily share hops' preservative qualities, however.

hops are a pretty recent addition to brewing, lot's of other herbs have been used and many of them have the same preservative qualities of hops. The book Sacred and Herbal Healing Beers by Stephen Harrod Buhner is a great resource for ideas for non 'traditional' brewing ingredients (although many of these ingredients have a much longer and older history than the 'traditional' ones)

3981
General Homebrew Discussion / Re: 2 questions
« on: December 04, 2012, 08:42:08 PM »
You need enzymes. so either malted barley or malted wheat.

I just did a beer with 100% malted wheat and no hops just heather tips. it was nice. one bottle left. took 1 lb or heather tips to get enough flavor and bittering in there but it worked out in the end. mash stuck something fierce though. luckily when batch sparging you just stir it up real good and start over.

3982
General Homebrew Discussion / Re: Using Oak Cubes
« on: December 04, 2012, 08:39:52 PM »
maybe a french beer? french saison, bier d'garde?

3983
General Homebrew Discussion / Re: Hit FG but still lots of activity.
« on: December 04, 2012, 08:38:08 PM »
Kind of depends on the recipe. pretty low but if it's all grain mashed low with a low OG it's not that low. s-05 is a workhorse for sure not like a belgian saison yeast but still a pretty good chugger.
So here is the recipe (don't laugh, I am a noob and made it up) :D

6 lbs  Amber LME
.75 lbs Wheat berries
1 lbs 2 row
.25 lbs Rolled oats
.5 lbs Wild rice
1.5 lbs Honey

2 oz Hallertau pellet hops

1st cereal mashed the wild rice and wheat berries, then mashed all the grains at 155 for 70 minutes.

Yup, that honey is going to dry the beer right out. actually looks like a nice american farmhouse/saison recipe. I would be interested to hear what happens with a different yeast with that bill.

3984
General Homebrew Discussion / Re: Hit FG but still lots of activity.
« on: December 04, 2012, 07:18:36 PM »
Kind of depends on the recipe. pretty low but if it's all grain mashed low with a low OG it's not that low. s-05 is a workhorse for sure not like a belgian saison yeast but still a pretty good chugger.

3985
Equipment and Software / Re: Variations in temp while lagering
« on: December 04, 2012, 04:27:58 PM »
should be fine. frozen is not a problem. I have even heard it suggested that freezing can soften a beer a bit, make it smoother.

3986
Ingredients / Re: Tart cherry juice concentrate
« on: December 04, 2012, 02:18:15 PM »
Just had my cherry juice for the day. The bottle of concentrate had the company, which is from Michigan, and below that in the fine print "product of Turkey". They had to find the tart cherries somewhere. Now I know one of the wheres.

yeesh - I'll check the bottle I have left over. I want to make sure my cherries are AT LEAST from this country, hopefully from the midwest. Thanks for the heads up!

good luck! the midwest was hit hard by the weather this year and the cherry crop was very nearly wiped out. maybe find some from the pacific northwest though.

3987
The Pub / Re: Not a good time to be a French Brewer 8^(
« on: December 04, 2012, 02:16:52 PM »
good analysis phil.

3988
The Pub / Re: Absente
« on: December 04, 2012, 01:08:05 PM »
I have watched people who I had previously seen handle vast amounts of alcahol reasonably well do some of the stupidest things you can imagine while drinking homemade absinthe.

3989
Kegging and Bottling / Re: Keg System pressure
« on: December 04, 2012, 01:01:04 PM »
wouldn't thinner line create more restriction and therefore need less length? I use ~4 foot 3/16 ID and it works fine 8-12 PSI (a little foamy at 12)
Yes, but 1/4" is wider than 3/16".

I was responding to Denny's comment RE: too short and too thin.
I just misinterpreted it

I figured as much.  :D

3990
Kegging and Bottling / Re: Keg System pressure
« on: December 04, 2012, 11:46:17 AM »
wouldn't thinner line create more restriction and therefore need less length? I use ~4 foot 3/16 ID and it works fine 8-12 PSI (a little foamy at 12)
Yes, but 1/4" is wider than 3/16".

I was responding to Denny's comment RE: too short and too thin.

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