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Messages - morticaixavier

Pages: 1 ... 268 269 [270] 271 272 ... 474
4036
Beer Recipes / Re: Potato beer
« on: October 01, 2012, 12:40:48 PM »
I wondered what kind of potato would work best. I was thinking Yukon Gold, but that's not based on anything but my gut feeling.

I would think you would want a starchier potato. s good ol' russet burbank maybe. does make one think though, what about a purple potato.
when you boil those the water turns green, st. paddies day beer?

4037
All Grain Brewing / Re: Last three batches terrible
« on: October 01, 2012, 12:39:10 PM »
I decant

so, if one were to use a stainless steel growler to make starters in could one say that one 'decans'?  :D

4038
Beer Recipes / Re: IPA Help
« on: October 01, 2012, 10:59:48 AM »
Just to add even more confusion, you could also go with all munich on the grain side. it's got plenty of enzymes to convert itself and the crystal doesn't need conversion. lot's of malty goodness there.


4039
Equipment and Software / Re: bru'n water and partigyle
« on: October 01, 2012, 10:48:49 AM »
you rock martin. I think I understand, When I get howe I will play with it and make sure.

Thanks again.

4040
All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: October 01, 2012, 08:31:50 AM »
sounds like they dosed the water extra hard that morning so the chlorine/chloramine levels were extra high.

4041
Beer Recipes / Re: First Barleywine
« on: October 01, 2012, 08:21:45 AM »
This may be a personaly taste thing but I don't like any crystal in BW. I think that with a gravity that high you will get plenty of body.

+1 to the marris otter suggestion or, what I do, is way up the light munich. in fact, that's all I use in barley wine.

I like the hop schedule for an AmBW. I may be totally off on a wrong tack here but in my mind the difference between a English BW and an American BW is a more aggressive hop profile combined with recipe and technique that allow for much younger enjoyment so those hops are still bright and present.

Course, I LOVE bigfoot after 3 or 4 years in the bottle so I could be wrong.

4042
Equipment and Software / Re: bru'n water and partigyle
« on: October 01, 2012, 08:12:45 AM »
It is always a good assumption that sparging water alkalinity should be brought to under 25 ppm to avoid ill effects.  In some places, the water supply already has low alkalinity and no treatment is necessary.  Other areas are not so lucky.

I don't know what to say about a partigyle.  I assume there would be some phytin left in the mash, but I don't know if it would be enough to react with any Ca or Mg in the added water.  Let us know how it works out.

Looking at the sparge scidifaction work sheet I notice that it wants to know things about my starting water that I am not sure I know. I use all RO water so I assume ra is quite low but I don't know for sure. If I recall your spreadsheet assigns a pH of 8ish to RO water but I know that's not really the same things as ra. Man, I am going to have to get a pH meter aren't I?

4043
All Grain Brewing / Re: Last three batches terrible
« on: September 30, 2012, 03:12:41 PM »
could it be too much iron in the water? I have no idea if those filters take out iron.

4044
Equipment and Software / Re: keg into fermenter
« on: September 30, 2012, 01:59:04 PM »
not done it myself but I know a few people who have and they seem happy. I know more folks that ferment 10 gallon batches in the 15 gallon vittles vaults pet food containers though.

4045
Equipment and Software / Re: bru'n water and partigyle
« on: September 30, 2012, 01:58:06 PM »
I'd just measure the pH and decide from that what and how much to do.

I'de do that but I only have the strips and don't really trust them. I guess I will go with the sparge water acidification page on bru'n water.

4046
Ingredients / Re: Maple Syrup-When Add To Get Maple Taste
« on: September 29, 2012, 11:39:40 PM »
Being from the northeast I have made quite a few Maple beers.  If using syrup in a porter I found that 1/2 gallon of Grade B (expensive early season syrup) with half added pre-boil and the other half added at flame out gave a subtle maple flavor.  I think the trick is to make a porter on the mild side so the roasted grains are balanced by the syrup. 

IMO the best option, if you can swing it, would be to use Maple Sap as your brewing liquor.  It gives a nice woody, maple flavor.  This is how I did my last batch.


That's a great idea about the sap, I guess my next question would be how much to add to a 5 gallon batch to get a decent maple flavor?

About 7 gallons I would guess. I think that saints was saying he used it for the entirety of the brewing liqour. It is a subtle flavour when it hasn't been boiled down.

4047
Equipment and Software / bru'n water and partigyle
« on: September 29, 2012, 11:36:52 PM »
SO I am working out my next brew, a partigyle barley wine small beer event and I was wondering how to put this into Bru'n water to get the best results.

I will cap the mash with 2 lbs of crystal malt and maybe a little extra munich and let it sit another 10-20 minutes.

I know I will probably want to add my small beer salts to the kettle but do I have to acidify my second water addition as so much of the acid contributed by the darker base malt will be gone into the kettle?

4048
General Homebrew Discussion / Re: White House Brew Recipe
« on: September 28, 2012, 10:17:18 AM »
Yeah but pint = pound is only valid for water, honey is significantly more dense, no?

I also ordered the kit. Figure I'll swap out the probably-crap honey with the stuff produced by carl's girls' cousins about half a mile away.

i guess i should taste what is in the kit and what i have and worst case scenario, guesstimate how much of the local stuff to add at the end.

make sure the stuff in the kit didn't come from outside the US. There have been a few cases recently of lead in honey from china and various honey laudering operations moving honey from china around the world so it could be imported into countries that won't accept chinese honey for that very reason.

4049
The Pub / Re: Credit cards
« on: September 28, 2012, 10:15:23 AM »
Part of your credit score is the amount of credit utilized vs available. So if you have like a $1000 limit and use 50% of that on a monthly basis and everything else is equal you will have a lower credit score than someone with a $25000 limit and using that same $500 per month.

It's the ratio between your balance and available credit it's true but if yo pay off your balance every month it doesn't really matter as the ratio between $0.00 owed and $1,000.00 available and $0.00 owed and $25,000.00 availabe is exactly the same. Now if you are carrying a balance on one card and cancel a different card then your score takes a hit because your ration has changed by the amount available on the closed card.

I just did this research becuase I finally got rid off all my credit card debt by borrowing money from family. (yeah family) one upside of the poor economic condition in the country right now is it actually makes good economic sense for my mother in law to take money out of her retirement investements and lend it to me at 5% interest over two years. She's going to make more on that couple grand than she would have leaving it in mutual funds.

4050
General Homebrew Discussion / Re: White House Brew Recipe
« on: September 28, 2012, 10:04:02 AM »
honey has a SG of around 1.300 - 1.500 depending on the bees and such. so  pint of honey at 39* would weight between 1.3 and 1.5 lbs.

(A pints a pound only for water at 39*f)

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