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Messages - morticaixavier

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Beer Recipes / Re: wheat wine
« on: November 27, 2011, 01:51:57 PM »
what's in a name? Yeah I would no longer call what I am planning a wheat wine. I was thinking super saison. or a dopplesticke weizen? Just experimenting really.

here is where I am at

20lbs wheat malt
6 lbs munich

2 lbs sugar added to strong ale boil (maybe a chance to play with some candi syrup)

Hops for strong ale

either the local choice of ivanhoe which is a california heirloom variety that I like. or, if I decide I really want to accentuate the spicy some new zealand saaz.

For the hefe I am thinking american Horizon

Yeast and Fermentation / Re: not brewing yeast but . . .
« on: November 27, 2011, 01:44:44 PM »
interesting, but the article makes it sound as if it was a big mystery. this certainly sounds like the same black mold that is found around whisky aging warehouses in Scotland. always has been & is well known.

apparently not that well known. It may have been known about but it sounds like it had never been correctly identified or named. a new genus is a pretty big deal!

Beer Recipes / Re: wheat wine
« on: November 26, 2011, 07:41:17 PM »
seems like mt hood is the hands down winner on the hallertauer sub contest.

With the wheat wine I think I have decided to go with a Saison yeast as I thought the spicy notes would go well with any spice that develops due to the acid rest. So maybe some spicy earthy hops for that. I have a couple of ounces of fuggles and belgian goldings in the freezer.

Beer Recipes / wheat wine
« on: November 26, 2011, 12:20:47 PM »
I am planing what to put in my rum barrel with the barley wine that's in there now comes out and that thought combined with plans to brew a hefe with/for my wife. The synthesis being a wheat wine/hefeweizen partigyle brew day. something along the lines of...

12 lbs munich 10L (Great western)
20 lbs malted wheat (I would use raw but I don't want to have to cereal mash 20 lbs of wheat)
Mash this at 148 for 90 minutes

Cap the mash with 1 lb crystal malt for body and add 'sparge' water to hit 160 for 20 minutes

So my question to you all is what hops should I use for this? I imagine using something like a hallertauer for the hefe, although I would love a domestic option as, like I said, I like to keep it local as much as possible.

What for the wheat wine? What's a good domestic alternate for hallertauer?


Ingredients / Re: Diastatic Power of Munich
« on: November 26, 2011, 12:05:11 PM »
So this got me thinking. Is there a maximum amount of starch a given amount of amylase can convert? or is it an amount over time? Is this a catalytic reaction in that the enzyme is never used up or what?

didn't write down what I did, but...

1 package of cranberries
a little lemon juice
some brown sugar
a shot of maple syrup
5 or 6 pieces of candied ginger.

simmer until I remembered about it again, stirred it up till everything except the ginger fell apart served. yummy.

My wife who has never like cranberry sauce had seconds.

All Things Food / Re: Deer meat
« on: November 25, 2011, 11:58:36 PM »
In Vermont at any rate, as long as you call the game warden office first and don't make a habit of running them over you would generally be allowed to take the deer home. It depends alot on where it was hit because the whole area that was actually struck, either my the car/truck of the ground will likely be ruined due to bruising. but hey why waste what is still food.

Ingredients / Re: Diastatic Power of Munich
« on: November 25, 2011, 11:51:09 PM »
thanks for all the advice. I will order up some pils, just a pound or so. the whole grist is only 10 lbs so 1 lb should make 10%. makes me curious though. Perhaps a one gallon experiment is in order. I can get organic raw wheat at the co-op for about a 1 dollar a lb.

Beer Recipes / Re: Lambic
« on: November 25, 2011, 12:45:04 AM »
Yes, I know it's a blend but I've gotta start now if I ever want to have old lambic to blend with new someday.
How about a recipe for just the new portion for now?
not super familiar but I would start with something similar to a saison, pils malt and some raw wheat. I have even heard of using wheat flour in the boil. the idea being to get lots of unconverted starch in there for the non-yeast buggies to have available. The other aspect is old mistreated hops.  I think the main idea behind useing old hops is to get as much of the anti bacterial, preservative qualities of the hop with as little hop flavour and aroma. so you might be able to fake it with a fairly neutral hop with only a small 60 minute addition.

The Pub / Re: Happy Thanksgiving
« on: November 24, 2011, 12:55:26 PM »
My perspective on Thanksgiving.

Happy Thanksgiving to all so glad you are not a turkey. Remember that they are the most friendly birds that you could have ever met. I'LL miss the girl that loved her head stroked, thank you Diamond.

I'm Blessed that you were in my life for the short time you were alive. I HOPE I gave you a good life.

Thank You for your sacrfice. You will not be forgotten. Good Bye Diamond.

I love you

Right on man, way to show respect to the creature who is feeding you today. I'm guessing you were the axe man as well?

Ingredients / Re: Diastatic Power of Munich
« on: November 24, 2011, 12:45:18 PM »
great western, 10L

aim for a modest gravity, say 1.040 max, give it enough yeast, which for this might be just one packet but a starter wouldn't hurt. keep the temp stable around the mid to high 60's shake the wort well to aerate.  you should be fine with 1 week in primary.

Ingredients / Diastatic Power of Munich
« on: November 24, 2011, 12:32:12 PM »
So my question boils down to

does 4 lbs of munich have enough enzymes to convert it self plus 6 lbs of raw wheat?

General Homebrew Discussion / Re: First runnings only (no sparge)
« on: November 23, 2011, 11:26:27 AM »
37 lbs of grain will net you one hell of a big beer at 5 gallons. I got 5 gallons of 1.100 with 31 lbs in the coleman extreme the other day. no sparge. well partigyle but it amounts to the same thing.  that extra 6 lbs should bump you up to around 1.130. my eff is about 63% on no sparge big beers like that. so if you can pack 40-45 lbs grain in there and pull off a little better eff you should be able to hit around 1.090 on a 10 gallon I would think. But I am not doing the math so I could be wrong.

All Things Food / Re: smoker temp control
« on: November 23, 2011, 11:21:27 AM »
How do you guys control the temp in your smoker?  Does anyone have an automatic type thing with a fan?  I'm considering buying/building something.  I have no problems with the UDS when I'm smoking at 225F, but when I do fish I go from ~110F to 145F to 175F over the course of the smoke, and it takes a bunch of fiddling that is somewhat weather dependent and kind of a pain in the butt.

I know you can buy pre-made units - any recommendations?

For DIY, I'm thinking a a ranco type controller that measures at higher temps and is wired to power on when the temp drops.  Connect a computer fan to that, mount the fan in a pipe that can attach to the pipe nipples on the bottom of the UDS, and Bob's your uncle.

sounds like a mash schedule for a hefeweizen!

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