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Messages - morticaixavier

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4006
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

4007
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.

4008
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.

4009
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.

4010
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.

4011
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.

4012
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.

4013
Yeast and Fermentation / Re: starter volume
« on: May 03, 2013, 07:41:25 AM »
Yeastcalc mentions an "ideal gravity" of 1.037 for a starter - perhaps that was done to keep the grams of DME to milliliters of water ratio at a nice comfortable 10:100.

I'll assume the growth rate calculators were set up based on that OG, but does it really make that much of a difference in the growth rate or overall yeast health between a liter at 1.037 and a liter at 1.030?

I will leave the discussion of yeast health to the microbiologists, but overall growth rate would be less at a lower gravity just because there's less food for the yeast to eat.

since we are on the topic, anyone have general guidelines/thoughts on how big a single step starter should be? ive wondered if a one step 2.5ltr starter at 1.035 is fine, vs. 2 steps at 1.25lt each.

one step at 2.5 liters is probably even preferable. your growth rate will be higher and therefore, if I am understanding this whole yeast thing, the average age of the cells will be lower.

4014
General Homebrew Discussion / Re: Cidery Taste in Biere de Mars
« on: May 02, 2013, 10:45:02 AM »
Sweet, thanks. I had it once in an ale. That was enough for me. What about lagers though?

same deal. Once the yeast is mostly done it's not going to hurt anything to bring your lager up to 72ish. you can then bring it back down and cold condition it as you normally would. think of it as an extended d-rest.

4015
Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane
« on: May 02, 2013, 10:43:09 AM »
Or ship it by a legal method.

I sometimes wonder at our collective mentality that businesses should just accept our defiance and that we shouldn't be expected to read the fine print on the ticket, agreeing to the contract of the what is accepted practice.

Sorry for the rant. I mean no offense. Its an $8 fix to a multimillion dollar problem is all...

Would we disregard BJCP guidelines or the Reinheitsgebot with such wanton? I think not!  I rest my case. No further questions your honor

putting it in your checked baggage is at least as legal as shipping. USPS = federal crime, UPS/FedEx = against corporate rules, Airline checked bags = I've never seen anything in the fine print that says I can't put beer in there. or glass, or anything, heck I could put a gun in there as long as it's not loaded and I declare it.

4016
General Homebrew Discussion / Re: Cidery Taste in Biere de Mars
« on: May 02, 2013, 10:20:41 AM »
I learned from this forum to taste test for Acetaldehyde along the way. I don't know the fix if one exists but I would cold store a month and see what happens

the best way to get rid of acetaldehyde, assuming it is from fermentation and not from infection, is actually a warm rest. ~72 or a little over and the acetaldehyde will start to boil away.

4017
General Homebrew Discussion / Re: Finding the right place....
« on: May 02, 2013, 08:22:51 AM »
But you're talking about ambient temperature, not the temperature of the fermenting beer, correct?  Since yeast generate their own heat, and you're probably using a s#!%-ton of hops, I would go with the 60 degree spot.  I know you're already done, but who cares if it takes a week or two longer to finish?  Unless I'm mistaken, you were looking for a place to start fermentation, so if that stage takes a little longer, you will still dry-hop for the same amount of time, so don't have to worry about age affecting your hop character.  If you're using the California or American ale yeast, it's pretty versatile and will just make a cleaner beer at a lower temperature.  Just my 2 cents...

I think the beer is already in bottles and he just wants to know where to condition it.

4018
man.... what the PC movement has done to folks...

you really like macs huh?

4019
Ingredients / Re: Double Crush Steeping Grains
« on: May 02, 2013, 08:15:26 AM »
So I recently went with a friend to our LHBS to pick up ingredients for an 10 gallon extract recipe that we will be brewing for Big Brew day on Saturday.

Some of the grain that my friend gathered was not crushed while some was (the LHBS's mill is a little strange and you have to move the rollers on the bottom to get it going). I don't think he noticed it wasn't crushing properly.  I didn't notice until I got home when I was putting away the grain that there appeared to be whole grain in the bag.  I opened it up and...sure enough there was whole grain along with grain that was crushed.

My question is, can I run the grain through again without compromising the recipe?  I know that double crushed grain will extract more flavor/sugars so I am concerned of extracting too much since we are using extract. 

Thoughts? 

Thanks!

sure you can. with character malts in an extract batch though as long as the kernel is cracked you should be okay. if they are entirely intact, untouched that might be a problem.

4020
All Grain Brewing / Re: % of Munich for light summer ale
« on: May 02, 2013, 08:12:49 AM »
looks good.

Think about mashing fairly high (158ish) so it doesn't attenuate too much. I think that's a big key for session beers.

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