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Messages - morticaixavier

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4291
I think it would be an interesting experiment. Dried pomegranite seeds are used as a souring agent in some Indian cooking. I think it's even used as the acidifying agent in making paneer (cheese) sometimes.

So I think the whole kernals/seed things, frozen and thawed and added to secondary would be really interesting. I would think you would want to go with near 1 lb per gallon as you would with any other fruit.

The pom juice would be a good shortcut but I would be interested to know if the hard seed part itself would bring anything to the party. I am thinking of how whole cherries with pits adds another level of complexity to sour cherry beers.

4292
Yeast and Fermentation / Re: Berliner Weisse fermentation help
« on: January 14, 2013, 11:03:05 AM »
How do you know you are not getting action?

have you taken gravity readings?

+1.  Also, I'd bet that it is actually done.   Either fermentation occured and you didn't notice (it would have occurred quickly in a low OG beer) or it fully fermented during the 4-day sour mash (maybe some yeast got in there). So the big question is - What is the current gravity?
 
How does it taste?

If that was the case, then the alcohol might all be gone after that 20 minute boil. It would explain why the US-05 didn't seem to do anything.

not all gone but mostly for sure, if it was really done which it might well have been.

4293
Yeast and Fermentation / Re: Berliner Weisse fermentation help
« on: January 14, 2013, 08:58:58 AM »
How do you know you are not getting action?

have you taken gravity readings?

4294
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 14, 2013, 08:42:23 AM »
So I have this 1.100 Barleywine fermenting at 61F.  It's steady but not going crazy.  The plan is to leave it here until the activity slows dramatically, then raise to 65F and burn it out at 68F.  Good plan?

Dave

sounds good!

4295
General Homebrew Discussion / Re: What were your gateway beers?
« on: January 14, 2013, 08:41:49 AM »
[...]Hiney Wine[...]

you can find it in the finer stores, right between the buns!

I used to hear those hiney wine commercials driving to school in the morning.

4296
General Homebrew Discussion / Re: What were your gateway beers?
« on: January 11, 2013, 04:44:07 PM »
Long Trail 'Dubble Bag' and otter creek. When I was in highschool we went on a field trip to the otter creek brewery when they were still renting space in a big industrial bulding in middlebury. I didn't drink back then (really I didn't, not even being ironic) but I remember thinking it must be cool to be able to have a beer FOR work.

4297
General Homebrew Discussion / Re: Hop production in North Carolina
« on: January 11, 2013, 04:40:24 PM »
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/

Hey, I made a detour to that winery just because of its name.  They had some hop bines growing outside with fresh (not wet) hops when we were there in October a couple years ago.  Beautiful building.

pretty good wine as well. They have an un-oaked chardonnay that may be the only chardonnay that I really like.

4298
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

4299
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.

4300
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!

4301
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.

4302
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

4303
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.

4304
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.

4305
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!

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