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Messages - morticaixavier

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4036
I've made Brett beers, from cultures. I've never used wild, accidental Brett. This mead has considerably more "funk" than I care for. Not like, clostridium dirty sock / puke funk, but closer to that end of the spectrum than the sweaty horse / fancy cheese end.

I don't mean to be critical in anyway but can I say that I think it is kind of hilarious that someone can say essentially, "at least it's not gross like dirty socks, instead it's nice! like sweaty horse!"

I actually really really like lambics and funky beers in general so

4037
General Homebrew Discussion / Re: Hop production in North Carolina
« on: January 11, 2013, 11:51:49 AM »
At roughly 35* N. latitude they are significantly out of the band of 45-55 degrees which will result in poor hop cone maturation.  Obviously that would effect flavor, but I doubt that it would ever become in vogue.  Or commercially profitable for that matter.

But maybe they are experimenting with varieties that are modified to develop normally outside the prefered band - who knows?

Steve

You do know that commercial hops were grown in SF at one time, Sacramento, and Sonoma county? These are in the 37-38 parallel range. The reason they are not grown now is real estate in SF and Sacramento, and wine growing in Sonoma. CA is covered at some length in the Hop Atlas.

They stopped growing hops in Sonoma County around 1960 or a little before due to downy mildew and the other agronomic pressures.  For proof there is this place.

http://www.hopkilnwinery.com/home/

hop kilns and oasts are everywhere here in northern california. I see them at so many old farms that are now growing grapes. road names including 'hop' also abound. we are very close to being part of the PNW even down here as far south as sacramento, allthough folks up Eureka way would have us beleive that we are solidly in southern california.

4038
All Grain Brewing / Re: Am I mathematically challenged?
« on: January 11, 2013, 08:57:25 AM »
What is the remaining 5% mystery grain?  The recipe only added up to 95%
It's a Heironymystery.

:)

I don't have my copy in front of me, but I remember seeing a recipe that had a percentage of simple sugar to be added late that was listed separate from the grain bill - I wonder if this is the one.
It's not.  You could either make it 80% pale malt (I would) or you can adjust all of them slightly to hit 100%.

The missing 5% is torrified wheat or malted wheat

Yes -- http://twitter.com/StanHieronymus/status/289754222243766274

It would be nice if the publisher created an errata page for this and other books.

who needs an errata page when the author will just come on here to enlighten us?

Thanks for taking the time Stan!

4039
General Homebrew Discussion / Re: Barrel Aging Beer?
« on: January 10, 2013, 04:11:01 PM »
Don't bother with the first transfer. When the beer is done (gravity is no longer dropping) transfer to the barrel. how long in the barrel depends on alot of factors and the best way to tell is by taste. leave it a week and then start tasting.

I got a bunch of those little clear glass dot things and I add those as I take samples from the barrel to keep the level right full to the brim.

4040
regarding the hop additions of the beer i'm brewing sunday....  i can't seem to find the thread on here about doing mostly late hop additions...

is starting at 30 to late in the boil?

you mean no bittering charge at all?

When I am late hopping a brew I put some FWH and/or a small 60 minute and then load up at 10, 5, 0, and DH

4041
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 04:07:23 PM »
I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers.  You can re-oxygenate up to 24 hours later.  I don't have a flow meter.  I just turn it up until the bubbles start coming. 

I wouldn't trust the Grolsch bottles myself.

And do you have a way to control the fermentation temperature?  Lots of yeast with lots of sugar and oxygen make lots of heat.

Why do you not trust Grolsch bottles?

I thought about mentioning that myself. The rubber seals can dry out and with enough presure you could lose carbonation past the seals anyway.

So the advice would be "don't trust bad Grolsch bottles", right?  ;)

I was more thinking that with extended ageing the seal might dry up while the beer is still in there. for shorter storage periods I have no problem at all with the flip tops used to use them all the time before I started just saving commercial empties.

4042
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 11:53:40 AM »
I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers.  You can re-oxygenate up to 24 hours later.  I don't have a flow meter.  I just turn it up until the bubbles start coming. 

I wouldn't trust the Grolsch bottles myself.

And do you have a way to control the fermentation temperature?  Lots of yeast with lots of sugar and oxygen make lots of heat.

Why do you not trust Grolsch bottles?

I thought about mentioning that myself. The rubber seals can dry out and with enough presure you could lose carbonation past the seals anyway.

4043
General Homebrew Discussion / travelling with lots of beer
« on: January 10, 2013, 09:42:43 AM »
Hey All,

I am headed to philly for NHC hopefully this year and I wanted to bring some brew as the friend we are staying with is a new homebrewer and I wanted to share.

What's the best way to travel with say a case of bottles? will the airlines allow them if they are checked baggage? if I have to ship them it's only gonna be a couple bottles as that is expensive!

4044
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 08:58:24 AM »
Thanks for the replies.  I planned on a monster pitch upfront and actually a little more than what Mr Malty says being it's slurry.  I'll leave it at that and come back if there are any issues!

MTN-Where do I go about getting a flow meter?

Joe-You may have just talked me in to the full 5G batch!  I was just the recipient of 3 free cases of Grolsch bottles so I can afford to tie up 2 of them for a while since I mostly keg.

Dave

yeah, go for the whole 5 gallons.

4045
Beer Recipes / Re: The Ghosts of Homebrewing past
« on: January 10, 2013, 08:57:17 AM »
Yea, I probably should.  I found this:

http://www.sanfranciscobrewcraft.com/product_p/chem213.htm

I just don't want the LHBS guy to laugh at me when I buy some hopped extract.  LOL.

go incognito...

HA! I just imagines Mic walking into the LHBS with a fake mustache, sunglasses and a fedora pulled down low.

4046
Kegging and Bottling / Re: co2 tank filling
« on: January 10, 2013, 08:52:49 AM »
i was unaware of that, i feel dumb now, thank you

wasn't trying to make you feel dumb - perhaps I should have phrased that a bit better - not my intent.

hey -you didn't know - you asked, and now you do!

to quote G.I. Joe, "Now you know, and Knowing is half the battle"

4047
Beer Recipes / Re: The Ghosts of Homebrewing past
« on: January 10, 2013, 08:49:10 AM »
cool,

you gotta brew it, just once.

I've heard a rumor (totally a rumor, no supporting evidence at all) that at least some of the fleischmans bread yeasts are the same yeasts budweiser uses.

4048
I'd put some table sugar in that - otherwise you might end up with a DIPA/Barleywine tweener.

how much would you add?  would honey be a viable alternative?

off the top of my head, I'd say replace a pound of extract with a pound of sugar.  Honey would definitely work as well.


what about just adding in a pound of sugar in additon to?  would that work?

Sean can check me on this but I think what he said in regards to this was that for every point OG added from simple sugars you can subtract .4 points from the FG, so if without the sugar you are looking at at FG say 1.020 1 lb of sugar added without removing any extract would add about ~6 points to the OG and reduce the FG by about ~3 points so 1.017, still pretty thick but you might get better attentuation than that.

4049
maybe kegging some porter (beer #1 for NHC) and getting a starter going for next weekends (my birthday) kolsch (beer #2 for NHC).

other than that, QC on beers #'s 3, 4, 5, 6 and perhaps mead #1 for NHC.

I really hope I can get tickets! and if I get tickets I really hope some of these brews advance. I'm sure it'll be fun anyway though.

4050
Going Pro / Re: vendors / manufacturers
« on: January 09, 2013, 10:56:17 AM »
stout tanks? they have most of what you listed.

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