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Messages - morticaixavier

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4306
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!

4307
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.

4308
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

4309
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.

4310
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.

4311
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!

4312
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.

4313
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.

4314
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"

4315
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.

4316
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.

4317
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.

4318
Going Pro / Re: vendors / manufacturers
« on: January 09, 2013, 10:56:17 AM »
stout tanks? they have most of what you listed.

4319
Pimp My System / Re: Pilot Brewery
« on: January 08, 2013, 10:00:51 AM »
for a solera project I would think you would want some o2 permeability as some of those bugs need o2 to thrive.

I would be worried about build up of acetobacter since its never really emptied/cleaned. Maybe you just pull from it until the acetic character gets too high and then start over?

1Vertical has made some amazing solera beers that are at least a couple years old. In the one I tasted any acetic character was just right. I think that's kind of the point with a solera project. to see how the barrel evolves.

4320
Ingredients / Re: All Zythos APA or IPA
« on: January 08, 2013, 09:26:14 AM »
Anyone have any recommedations on what type of Munich to use for an all Munich APA? I was planning to use Weyermann Munich II

I think that would be fine. I use NA munich mostly and I use the 10L stuff which is consistant with what weyermann has to say about munich II (8.0-9.9L)

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