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Messages - morticaixavier

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4291
The Pub / Re: The Dunning-Kruger effect
« on: September 27, 2012, 08:12:03 AM »
I already knew that.  ;)

4292
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/28 Edition
« on: September 26, 2012, 03:41:13 PM »
No brewing here. kegging up a hopless heather ale, and maybe some old ale, and maybe helping a buddy keg up some kolsch.

preparing though. next week my wife and son are off to the east coast for 10 days and I have two brews planned, an oatmeal raisin cookie stout for xmas and a partigyle barley wine special bitter.

4293
General Homebrew Discussion / Re: Begian Dark Strong kit- Bad instructions!
« on: September 26, 2012, 03:25:13 PM »
I don't think you can jump straight to "bad instructions" when the people who wrote them couldn't possibly know how much fermenter head space you have.

+1 I never put a blow off tube or even an airlock on my fermenters at first. They might crawl out of the bucket but they don't end up on the ceiling.

Plenty of kits DO have bad instructions, such as pitching at 70*, using too little yeast, using dark malt extracts. but 'attach an airlock', that's just standard.

4294
The Pub / Re: Finding a city
« on: September 26, 2012, 01:25:45 PM »
+1 to Burlington VT. It's not a major city but the art scene is great and it's only ~2 hours from montreal and ~3 from boston. No train service and real estate IN burlington is pretty dear but in surrounding towns it's pretty good.

I graduated from UVM and Burlington is definately one of my favorite places I've lived.  Although that hill can get %$%^ cold in the winter with the wind blowing up from Lake Champlain.  Worked for parks and rec one summer and spent every sunset at the boathouse that year!!

My wedding was at the Rock Point outdoor chappel and the reception was at the boathouse. god that's beautiful. Apparently Hemmingway once said that the most beautiful sunsets he had ever seen were on the burlington waterfront.

4295
The Pub / Re: Finding a city
« on: September 26, 2012, 01:15:18 PM »
+1 to Burlington VT. It's not a major city but the art scene is great and it's only ~2 hours from montreal and ~3 from boston. No train service and real estate IN burlington is pretty dear but in surrounding towns it's pretty good.

4296
Ingredients / Re: Heidelberg Malt?
« on: September 26, 2012, 11:11:18 AM »
Sounds like it's highly modified, which I love..."extremely high enzyme power".

You'd probably hate Heisenberg malt then. Its enzymatic power is highly uncertain.

not to mention until you open the bag it's enzymatic power is both 0 and infinite and everything in between. oh wait that's schroedingers malt. never mind

4297
The Pub / Re: Global Bacon Shortage
« on: September 26, 2012, 11:07:43 AM »
What about all the members that have recently taken up
charcuterie ?  Sausage and hog jowles and bellies   :'(

I've known about the impending shortage since the end of July. Have been waiting for the initial decreased prices but so far they haven't materialized. I want to stock up... ;D


Our President ordered the Department of Ag to purchase $170MM worth of meat to support the prices. http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2012/08/0271.xml .  You will not be seeing a decrease in the retail meat market anytime soon.  Our homeless people will be eating high pork, beef and lamb (and that's okay, they need to eat too) but the folks paying for their own food will only see the increases next year.

My brother-in-law stopped buying calves last year already due to high prices for feeder stock.  Enjoy your meat now.  I fear that we will all need to cut way back on meat in the next couple of years.  I'll be happily surprised if I'm wrong though.

Paul

In general Americans could use to eat less meat anyway. Given that the protein requirements for an average adult are only about 2 ounces a day, the amount of meat one would need to meet those requirements is miniscule. even if that's the only protein you get in your diet a small mcdonalds hamburger is already more than you need.

and the vegetarian steps down off his soap box and drinks a beer (not really cause I am at work)

4298
The Pub / Re: song title game
« on: September 25, 2012, 10:23:59 AM »

4299
Yeast and Fermentation / Re: Feral Yeast (or Yeast Gone Wild)
« on: September 25, 2012, 09:55:16 AM »
If you mean capturing 'wild' yeast then if you do it there you will likely get a mix of all the yeast you have dumped in the area + various airbourne batcteria and other yeast. If yo have an orchard or vineyard near you, or know your area to produce good sourdough bread that's a better bet for getting novel yeast I would think.

4300
General Homebrew Discussion / Re: Welcoming the new year
« on: September 24, 2012, 12:47:18 PM »
that sounds fun.

This year for my birthday (January) I am doing a vertical tasting of bigfoot from 2007-2012 (2013 if it's out yet) with the exception of 2008 unless I get really lucky between now and then and find a bottle of that year. But I do have;

2007
2009
2010
2011
2012

Oops I threadjacked my own thread. back on topic.

Barley wine is an idea but I often do barley wine of some sort for my 'special' brews.

I like beerski's idea (and I am TOTALLY SHOCKED that he would recommend a dark beer! ;)) as I have been wondering about a really dark partigyle since I started doing partigyles.

But a partigyle belgian is an interesting idea as well. Quad and belgian pale? hmm

4301
Funny, even my non-brewing wife said, "is there enough room in that?"   I almost racked it back into the 7 gal bucket, but...    Anyway, it has good co2 production, looks great and I am letting it run its course.  You said you put the fruit in at the start of fermentation.  Do you rack to a secondary later to help clear the beer?  All of my research said to add fruit to a secondary fermentor after about 4 days.  I have planned on a tertiary fermentation for 2 weeks, after leaving it on the fruit for 10 days,  to get the fruit residue out and help clear the beer.
What did you brewing wife say?  ;D

4302
Ingredients / Re: Maple Syrup-When Add To Get Maple Taste
« on: September 24, 2012, 08:44:02 AM »
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 awesome. I have often wondered about using sap as brewing liquour. probably cheaper to if you have access to the sap. 10 gallons of sap should be pretty inexpensive yeah?

4303
General Homebrew Discussion / Welcoming the new year
« on: September 24, 2012, 08:08:57 AM »
so it may seem a bit early for such a title but here's the story.

I was struck with inspiration when my wife told me that I could sleep in on new years day. I thought 'well heck, if'n I don't have to wake up early with the kid I could stay up super late and not be any more overtired' so I decided to greet the new year with a brew day.

I am going to mash in at 00:00:00 (does that time exist? if not then 00:00:01) on 01/01/2013. But just what should I brew?

A big quad like Denny's 400th batch?
Something light that I can start enjoying right away?
Maybe a partigyle and get the best of both worlds?

It's wide open right now so let's hear your suggestions!

4304
Beer Travel / Re: Boulder again
« on: September 24, 2012, 08:02:30 AM »
That looks very nice indeed theoman. I think I will check that out.

4305
Ingredients / Re: Maple Syrup-When Add To Get Maple Taste
« on: September 24, 2012, 07:55:22 AM »
I just used hickory syrup in a beer, and I added it just as fermentation was beginning to slow.  Fermentation took off again, of course, but plenty of hickory flavor remained when activity subsided.  I'm very pleased with the outcome.  I used 16 fl. oz. of syrup in 5 gallons of session-strength beer.

hickory syrup is a really different beast than maple though isn't it? If I am remembering correctly hickory syrup is made by boiling the bark of the hickory in sugar syrup rather than concentrating the sap.

I've used a cup in addition to dextrose for priming a Nut Brown Ale and got a nice maple flavor.

This is an interesting point on the bottling sugar addition with maple. I did the calculations at one point and to prime just with maple takes close to a lb of syrup even for a middle of the road carb level. It's only about 70% sugar (>=66%). imagine 12$ just for priming sugar! I have wanted to make a maple wine for years but the cost is too high so far for me to pull the trigger.
i once used it as a priming sugar.

it turned out okay, but the maple flavor was not intense and dissipated very quickly.

trader joe's now sells maple sugar and i'm curious about that for priming. i know adding flavors that late in isn't ideal but that's part of the fun about brewing for me.

cheers!

I think that you would get less flavour using the maple sugar (dry) because they start out with such a light grade of syrup so that it doesn't get dark. grade B dark amber, or bakers grade if you can get it, is your best bet for flavour.

you could also add some fenugreek as that is what is used to make aritificial maple flavour but I have no idea how much or when you would do that.

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