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Messages - morticaixavier

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4186
All Grain Brewing / Re: Considerations for 3-gallon all grain batches
« on: August 24, 2012, 11:53:25 AM »
FWIW I've never had the braid "float". I think that is nonsense.

Same here.  I've had it raise up when I stir, but that's no big deal.  Even if it does float, it doesn't affect anything since all the draining happens at the outlet.

yup. I have had the braid float, or get picked up by stirring but it has never mattered. even if 60% of the braid is sitting on top of the mash. I have considered shortening the braid to about 2 inches just to get it out of the way while I stir

4187
Equipment and Software / Re: Northern Brewer Stainless Growler
« on: August 24, 2012, 08:52:09 AM »
A thermos does the same thing. It just doesn't have the NB logo on it.

most of those aren't rated to hold the pressure though. I think that's the big difference with these SS growlers

Good point, Didn't think of the pressure. What is different about this that it can hold the pressure?

Let me say that I suspect a thermos WOULD hold the pressure just fine. but the cap and threads on this one are designed and tested to hold a few atmospheres of pressure while I suspect the thermos bottle is not. I have used mason jars which are really only designed to hold a slight vacuum, and my water bottle (one of those glass thingies with the silicone sleave) is filled with sparkly water every day without any problems, although it does leak if not upright.

4188
Equipment and Software / Re: Northern Brewer Stainless Growler
« on: August 24, 2012, 07:25:54 AM »
A thermos does the same thing. It just doesn't have the NB logo on it.

most of those aren't rated to hold the pressure though. I think that's the big difference with these SS growlers

4189
Equipment and Software / Re: Reliability issue with Chest Freezer/Keezer
« on: August 24, 2012, 07:24:41 AM »
Don't mean to hijack but I wanted to reply to Kai on something. I have a love controller and the probe doesn't seem like it's supposed to be submerged in water. If I take an old 20 ounce soda bottle, drill a hole in the cap and put the probe in there with just air inside, I think this would reduce the amount of cycling the motor does. Every time I open the freezer the air is moved around and I notice the temp swings a degree or two but I suspect it would normalize once I close it again. Any reason this wouldn't work?

I actually think that is what Kai was suggesting.

4190
The Pub / Re: Mancave 2.0
« on: August 24, 2012, 06:03:55 AM »
Very nice. Never let the good ones go man.

Also, is that a sloth on the flat screen in pic 1?

4191
Equipment and Software / Re: Reliability issue with Chest Freezer/Keezer
« on: August 23, 2012, 02:51:57 PM »
Where is arizona do summertime temps reach ONLY 95? did you mean 195?  :D

4192
General Homebrew Discussion / Re: 1ST Time Washing Yeast
« on: August 23, 2012, 12:06:16 PM »
I just started washing yeast as well, and thought this question may go along with the thread:
How long can washed yeast be stored in the fridge before you have to throw it out?

if you are confident in your sanitation it can be stored quite a while but you will probably need to step it up a couple times after months.

if you want to store several varieties of yeast for the long term look into freezing. search the boards for discussion of this process. it involves glycol and very very cold freezers.

Wouldn't it be cheaper to make slants for long term storage?  I have to think a -20 freezer is pretty expensive.

even with slants don't you need a deep freeze for long term? I could be wrong having never ranched anything including yeast before... but I do know a funny joke about farmers;

Vermont farmer: My spread's about thirty acres on one side of the road and another 100 on the other
Texas rancher: Well, let me tell you, I get in my truck and drive all day and don't get from one side of my spread to the other
Vermont farmer: a'yuh, I gotta truck like that.

4193
All Grain Brewing / Re: Water additions for red ale
« on: August 23, 2012, 12:01:54 PM »
[...]Martin's malty profile[...]

This is a truley wonderful phrase. maybe just a song title but might also make it as an album title.

4194
Beer Recipes / Re: Fresh Hop Recipe
« on: August 23, 2012, 11:59:36 AM »
I think you are dead on. use the magnum for bittering and split the fresh hops up at 5, 0, whilrpool (or halfway through chilling) and maybe some 'dry' hops. it the equivelent of about 6 oz of dried hops.

go for all MO why skimp on the homegrown right? I would mash super hot or use a little crystal or munich maybe but that's all up to you.

4195
General Homebrew Discussion / Re: 1ST Time Washing Yeast
« on: August 23, 2012, 11:47:53 AM »
I just started washing yeast as well, and thought this question may go along with the thread:
How long can washed yeast be stored in the fridge before you have to throw it out?

if you are confident in your sanitation it can be stored quite a while but you will probably need to step it up a couple times after months.

if you want to store several varieties of yeast for the long term look into freezing. search the boards for discussion of this process. it involves glycol and very very cold freezers.

4196
Beer Recipes / Re: What's your favorite X-mas beer style/recipe?
« on: August 23, 2012, 11:46:10 AM »
Id actually suggest not boiling it at all. Get a good Grade A amber maple syrup and toss it in the primary after most of fermentation is complete. I do this with a good locally raised organic honey and it comes through really well.

I've never tried maple syrup in beer, but I think Grade B has a stronger flavor (at least on waffles) and would provide a stronger maple flavor in lower amounts. You might need to try a few different grades from different producers and see which one has the best maple flavor.

http://www.vermontmaple.org/grades.php

You are right! My fault on that one.

I used grade B for sure. I don't even eat that pale, anemic grade A stuff if I can help it. (Can you tell I grew up in VT? is my flannel showing?). added at the end of the boil. primed the bottles with more. I ended up using about 3 lbs in 5 gallons. I suspect to get a really noticable flavour you would have add maybe twice that which gets you in the 60-70$ range on a 5 gallon batch yikes. I wonder about ageing on maple wood.

4197
General Homebrew Discussion / Re: Dry moss?
« on: August 23, 2012, 11:42:34 AM »
Despite Janis' apparent success, I'm stumped.  If it works without being boiled, it contradicts everything I know about the science of Irish moss.

I would assume it would have to be boiled both for sanitation and for hydration. and I still think that the powdered agar would be even better than the flaked irish mosh so the whirlfloc might be good.

I am planning a 10 gallon kolche soon, perhaps there is an experiment in the offing?

were I to do that does it seem like we would get more info from;

a) no irish moss in the boil, one fermenter dosed post fermentation one not
OR
b) irish moss in the boil, one fermenter also dosed post fermentation one not.

4198
General Homebrew Discussion / Re: Small Batch questions
« on: August 23, 2012, 09:56:16 AM »
Ive actually found that even when adding fruit, a secondary is not necessary unless you dont have enough head space. I usually just wait about 4 days until the bulk of fermentation is complete then dump the fruit directly in my primary.

I've wondered about that.

4199
Beer Recipes / Re: What's your favorite X-mas beer style/recipe?
« on: August 23, 2012, 09:55:35 AM »
I like to do strong beers that can age for a while if folks aren't in the mood right away, barley wines, BDS etc. I also like to add a little spice, or some other interest factor.
What spice combo has beer your favorite or most appreciated by those you share with?

I really liked the BDS I did two years ago. It was a simple BDS with three ginger additions in the boil, fresh, candied and a little dried. it took a while to settle down but around april of the next year it was delic. Last year I did a maple barley wine that didn't have enough maple. there is a hint of maple in it but it was pretty overwhelmed by the malt. This year.. compemplating a cinnamon beer as I have access so some true cinnamon which is a must nicer, more gentle flavour than the kind we generally get here in the states. Maybe an atomic fireball tripple? hmmm that actually sounds kinda good.

4200
General Homebrew Discussion / Re: Dry moss?
« on: August 23, 2012, 09:51:37 AM »
That's awesome Janis!

I have been wanting to find a good post ferment vegetarian friendly fining agent. I will try this on my next brew.

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