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Messages - morticaixavier

Pages: 1 ... 268 269 [270] 271 272 ... 498
4036
All Things Food / Re: Beer dinner pairings help
« on: January 07, 2013, 10:38:12 AM »
I am not sure what exactly the green goop ala aunt helen is but it sounds rich.

Pistachio pudding w/ roasted pistachios, marshmallows, crushed pineapple.

yup, pretty rich. I like the idea of something light and refreshing with maybe a little funk. If you can get something with brett in the pineapple might play well with the fruity funky brett.

I like the way a slightly tart spritzy beer cleanses the palette between tastes. A big rich chocolate cake desert is the exception for me where a big chewy barley wine or strong scottish ale mingles with the chocolate and gives some caramel/toffee notes

4037
All Things Food / Re: Beer dinner pairings help
« on: January 07, 2013, 08:59:02 AM »
I think the traquair house would be really yummy with desert but it is sweetish and if you want to cut the sweet and rich desert a little I like the idea of a farmhouse ale or a tripple or even a berliner weisse. sometimes a big sweet beer goes well with sweet desert but often I find really sweet on really sweet can muddle the flavour interactions and detract from both.

I am not sure what exactly the green goop ala aunt helen is but it sounds rich.

4038
Ingredients / Re: All Zythos APA or IPA
« on: January 04, 2013, 04:35:25 PM »
At risk of being overly pedantic, A beer with Zythos is not a SMaSH. Zythos is a blend of hops.

but an all munich pale ale is lovely.

4039
Yeast and Fermentation / Re: left it in the primary for 60 days
« on: January 04, 2013, 01:44:14 PM »
It sounds like you are correct. Just too much yeast had dropped out and there wasn't enough in the bottles to finish the job.

I say this because you say the undercarbed bottles tasted sweet. You might be able to salvage any that's left by opening each bottle and adding a tiny amount of yeast.

re-hydrate .5 packets of dry yeast and use a syringe to add a couple ml to each bottle then recap and wait.

4040
All Grain Brewing / Re: Base malt recommendation for Belgian brews
« on: January 04, 2013, 12:39:59 PM »
It depends on what kind of Belgian beers you're brewing. Pilsner is sort of the default base malt for Belgian beers but there's actually quite a few Belgian beers using pale malt as a base because it gets you a less dry, grainy taste. If you are going to brew a lot of tripels, Belgian blondes and BGSA then yes, pilsner is the appropriate choice. Anything else could easily be brewed with pale malt, even saisons. Just depends on what flavor profile and mouthfeel you want in the beer.

I feel like pils malt gives me a sweeter finished impression than pale or pale ale malts.

4041
Equipment and Software / Re: best bottling equipment
« on: January 04, 2013, 12:34:37 PM »
I just tried a new process for bottling beers for bottle conditioning.

All my bottling buckets (the ones with spigots) are a little funky at this point, particularly in the spigot itself as it's nearly impossible to clean those well so this week I did something different. I added my priming sugar (and some new yeast as this beer was a big beast) to a clean sanitized and purged keg, racked the beer into the keg and sealed it up. I could then safely shake the keg a bit to make sure I had good distribution of sugar and yeast. Then I just forced the green beer out with a few psi of co2 into bottles and capped as normal.

It worked really well, better than a bottling bucket for sure.


I like this idea, I may try this on my next hefe even though I've got a bottling bucket I've only used once. Seems like a good way to avoid oxidation. You can rack into a co2 filled vessel and fill bottles with co2 pressure instead of o2.

yeah, it seemed to go quicker to but it's been a goodly while since I bottled a full 5 gallons the old way so who's to say.

4042
General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 04, 2013, 11:31:51 AM »
Enter NHC
Attend NHC (I have all sorts of reminders on my calendar so I hope to get a chance at both of these before they fill up)
Brew some sour beers
Malt my own barley (was going to grow it too but didn't get it planted this year so that will have to wait till next winter)
experiment with gluten free grains.
start building a 1 bbl system

4043
Yeast and Fermentation / Re: Sort of a pole
« on: January 04, 2013, 08:53:59 AM »
till it's done  ;D

It's really a hard question. I have had beer of that gravity in the keg after two weeks and have left it for 4.

Keep checking the gravity, and the taste. even after the gravity has stabalized I notice significant improvement in flavour with a little extra time on the yeast.

I will often cold crash a finished beer for a week or two on the yeast also. don't know if that matters or if it would be fine if I kegged it and cold crashed but I like what it does and the kegged beer gets consumed so the second half of the keg is always better than the first half.

4044
Equipment and Software / Re: best bottling equipment
« on: January 04, 2013, 08:47:54 AM »
I just tried a new process for bottling beers for bottle conditioning.

All my bottling buckets (the ones with spigots) are a little funky at this point, particularly in the spigot itself as it's nearly impossible to clean those well so this week I did something different. I added my priming sugar (and some new yeast as this beer was a big beast) to a clean sanitized and purged keg, racked the beer into the keg and sealed it up. I could then safely shake the keg a bit to make sure I had good distribution of sugar and yeast. Then I just forced the green beer out with a few psi of co2 into bottles and capped as normal.

It worked really well, better than a bottling bucket for sure.

In terms of sanitizing bottles i use the oven. I always rinse bottles as soon as they are empty and delabel as needed. I rinse well with hot water and put them in the oven the night before I am bottling. bake at 350 for 20 minutes or so and then shut the oven off and let them cool over night.

If I am bottling carbonated beer I am not usually doing a whole batch or for a long storage period so I just santize in a bucket and call it good enough.

4045
Also look at what you are eating, drinking, smoking, smelling while/immediatly before tasteing.

I quit smoking tobacco a couple years ago and I was astonished at the increase in my ability to taste and smell subtle flavours. get some plain soda crackers or simple baguette to nibble between tastes to clear your pallete before tasting again.

let the beer warm a bit before tasting as this will boost flavour and aroma significantly.

4046
I have heard recently, I think from Denny, that the cloudiness = higher pH is not really all that accurate. If you have the ability to test pH that is your best bet for figuring out if the star san is still good.

I mix mine with tap water so it clouds over almost immediatly but still seems to work (fingers crossed, no infections yet)

4047
Commercial Beer Reviews / Re: Unibroue la Terrible
« on: January 03, 2013, 08:57:46 AM »
Not to diss Unibroue or anything, but Dieu du Ciel is IMO the best Canadian brewery.

+1 phil. I find the unibroue beers to all have a house flavour that doesn't work for me. But that could be purely personal taste.

4048
General Homebrew Discussion / Re: Christmas Presents
« on: December 28, 2012, 12:28:55 AM »
I to got a 50$ gift cert to the LHBS and a good friend and brewing mentee (mentee? is that a word? I got him hooked on brewing) Made me a beutiful new mash paddle out of hard rock maple.

plus a silly tee-shirt that says 'beer whisperer'

4049
Beer Recipes / Re: What is your best session beer recipe?
« on: December 28, 2012, 12:24:06 AM »
I like enough munich to get me to 1.036, enough boil hops to get me to 30-40 IBU and lots of flame out and dry hops.

If no munich around, pale ale and an lb of medium (c45ish) crystal will do.

4050
General Homebrew Discussion / Re: Brett Non Fermentation
« on: December 23, 2012, 09:13:49 PM »
Can you give us recipe and process details? How much brett did you pitch? as I understand it if you pitch lots of brett it will work fairly quickly and cleanly much like sach. Does the sample taste sweet? you say it tastes 'clean' but that doesn't tell us very much.

Recipe,
Process,
OG,
Pitching rate.

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