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Messages - morticaixavier

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All Things Food / Re: Mozzarella
« on: February 06, 2013, 09:48:50 AM »
The whey is pretty much water with some dissolved sugars. I'm not sure how you'd get ricotta out of it since the proteins and fats are pretty much removed - unless the curd forms badly leaving a lot of that in the whey.
Thats what I was wondering. How much ricotta can you get after making mozzarella. When I finally get around to making it I might try to do both.  I like making things myself too and making both would be great.

ricotta was/is traditionally made with the whey left over from mozzerella making. you have to re-acidify it and wait a while. the yield is low but your just going to toss the whey anyway go for it. I wonder on a home scale if you would get enough to even bother though.

You can save the whey and use it in bread, or stew/soup for an added nutritional boost.

Ugh... the Beano idea just won't die.

Don't ever use Beano.  NEVER.  You will be sorry if you do.  You have been warned.

I think one could use beano to increase the fermentability of the wort but it would have to be before the boil. boiling will denature the beano so it WILL finally die.

But that being said, I agree wholeheartedly. don't use it.

General Homebrew Discussion / Re: Pouring First Runnings Back into Mash Tun
« on: February 05, 2013, 03:45:07 PM »
So I'm reading Amber, Gold & Black right now and in the barleywine section Martyn Cornell talks about an old practice where British brewers would pour the first runnings back into a mash tun to make a double beer.  Has anyone tried this before?  It seems sensible that you would extract more sugars from the same volume and create a stronger beer, I had just never read of this practice before and was intrigued.

double mashing, you run off, clean out the mash tun, put new grain in and use the first batch of sweet wort as mash 'water' for the second mash. It's useful if you want more or stronger beer than your mash tun allows.

If I wanted to brew 10 gallons of barley wine with my current setup I would have to do this, instead I just brew 5 gallon batches of strong beers and partigyle a small beer after.

General Homebrew Discussion / Re: Paint Strainer
« on: February 05, 2013, 03:43:09 PM »
awesome.  do you guys find that the bags trap a sufficient amount of cold break and other trub?

they catch a lot of it. that being said, I haven't actually done this in about 20 batches. I just run everything off into the fermenter and drink a beer  ;D

General Homebrew Discussion / Re: Paint Strainer
« on: February 05, 2013, 02:58:26 PM »
I don't see an issue with it. The bag doesn't necessarily need to be sanitized since it is pre-boil.

sorry guys.  I meant runoff after the kettle into the fermentor.


get the big bag, sanitize and line the bucket (if you use a bucket) with the bag, then you can slowly lift the bag out and pull all the gunk with it.

Events / Re: Banquet Registration: Am I doing it right?
« on: February 05, 2013, 02:57:34 PM »
I'd get the $195 ticket with Banquet.  The only difference from the full ticket is the Thursday seminars, right?

I'm sure you could find something to do on Thursday afternoon  ;)

that's what I did, sans banquet. I'll probably regret that but this trip is pushing the expense envelope anyway and 50 bucks is a bit much. I'll catch Mr Paxton at the northern california homebrew conference.

Events / Re: Guests at NHC Dinner
« on: February 05, 2013, 02:55:04 PM »
Are we not allowed to bring Guests to the NHC dinner?  That was part of why my wife was going to let me go this year!!  (Note this was the case in San Diego a couple of years ago.)

you can, but you have to buy the social package and the banquet add on for your guest.

Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:54:28 PM »
I see full conference registration is already sold out.  Amazing. 

Well, to all of you that are going, have a great time.  I went to the last two, but this it's GABF for me.  We may even enter a beer in the competition.

Pent up East Coast Demand!

Half the US population lives within a 10 hour drive of Philly, including me - we are in.

Mort - get on the wait list for the full package.

It's okay,

I have to travel thursday anyway so I likely wouldn't be in till the afternoon or evening. I can still do the social stuff thursday, just not the presentations. I actually thought that was a cool option for those of us who have to work wednesday. it's only $10.00 difference in price but...

Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:51:18 PM »
Yeah, pretty crazy.

I was at my computer at 12:06 pst and couldn't even connect to the site till nearly 1:00 pst. the full thursday, friday, saturday was already sold out. I got the friday saturday only package instead.

Yeast and Fermentation / Re: age 6 months in bucket, lid won't seal
« on: February 05, 2013, 09:58:55 AM »
Try the new lid first. If it still doesn't seal, rack it and throw the bucket away (or use it to store gear).

why would you throw the bucket away? I have all kind of buckets with poorly sealing lids. It's just not that big a deal. Maybe not good for long term ageing but plastic is not great for that anyway.

sounds like a perfectly usable primary fermenter to me. It's been hit with bugs so mark it as sours only but no reason to retire it.

The Pub / Re: Just checkin' in.
« on: February 05, 2013, 09:06:30 AM »
It has been well documented that wearing pants increases anxiety and depression. My advice is to get that kilt on and keep it on.

Hang in there.

All Grain Brewing / Re: beer changes flavor
« on: February 05, 2013, 08:58:46 AM »
If a pressure line has had beer "burped" back into the tube, can this tube cause an infection in fermented beers down the road ?

I would think so! if it is not cleaned out there is beer in there inviting infection and once that infection has taken hold it's being blown directly back into the keg.

Beer Recipes / Re: Brewing a Barley wine.
« on: February 04, 2013, 05:00:36 PM »
british or americal style?

I like british style.

My two favorite recipes right now,

%100 munich 10 L to hit 1.090~ Mash around 153 for 60 minutes
enough neutral bittering hops to get ~60IBU FWH
some classic british hops (goldings, fuggles, etc) at 30 minutes.

normal 60 minute boil, I used S-04 (two packets) last time to good effect. ferment around 64 (beer temp) but you can raise it to 68 to finish if need be. This is a big malty brew that finished around 1.020 and is tasty right away.


100% pale ale malt of your choice to hit 1.100, mash at 148 for 2 hours
hops, all low alpha british types but tons! aim for 150IBU all at 120 minutes/FWH.
ferment with WLP007 for however long it takes to finish, keep the temp around 65. this one takes a bit to come into it's own but after a year or so in the bottle it really starts to develop some complexity.

Kegging and Bottling / Re: Bottling a Barleywine
« on: February 04, 2013, 03:50:02 PM »
Cool! glad to here it went so well.

Kegging and Bottling / Re: keg leak help
« on: February 04, 2013, 11:20:41 AM »
I have had oozes at the post/qd interface a couple times. once because as the qd got turned this way and that it loosened the post enough to allow beer past the seal. The second time was with water (Thankfully) and was because I had the pressure cranked in an attempt to get sparkly water to the masses quicker and the cobra tap and/or QD was not able to resist that much pressure (around 35 PSI)

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