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Messages - morticaixavier

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Beer Recipes / Re: The Ghosts of Homebrewing past
« on: January 10, 2013, 08:57:17 AM »
Yea, I probably should.  I found this:

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.

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"

Beer Recipes / Re: The Ghosts of Homebrewing past
« on: January 10, 2013, 08:49:10 AM »

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.

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.

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.

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

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.

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)

Yeast and Fermentation / Re: Porter temp profile
« on: January 08, 2013, 08:51:03 AM »
I use WLP029 for my porter and try to keep it as cool as I can without stunning the yeast, start out around 64 and try to hold it there the whole time, although I don't worry to much if it goes up at the end. I don't know how well it compares with the style guidlines but I like a pretty clean yeast character with my porter.

Ingredients / Re: cider
« on: January 08, 2013, 08:47:35 AM »
sweet cider makers who do not pasturize freeze for longer storage so you should be just fine.

All Grain Brewing / Re: Head retention in a raspberry stout
« on: January 07, 2013, 10:39:17 AM »
How much?  10%?

shouldn't need that much, a couple oz maybe 4

All Things Food / Re: Beer dinner pairings help
« on: January 07, 2013, 10:38:12 AM »
I am not sure what exactly the green goop ala aunt helen is but it sounds rich.

Pistachio pudding w/ roasted pistachios, marshmallows, crushed pineapple.

yup, pretty rich. I like the idea of something light and refreshing with maybe a little funk. If you can get something with brett in the pineapple might play well with the fruity funky brett.

I like the way a slightly tart spritzy beer cleanses the palette between tastes. A big rich chocolate cake desert is the exception for me where a big chewy barley wine or strong scottish ale mingles with the chocolate and gives some caramel/toffee notes

All Things Food / Re: Beer dinner pairings help
« on: January 07, 2013, 08:59:02 AM »
I think the traquair house would be really yummy with desert but it is sweetish and if you want to cut the sweet and rich desert a little I like the idea of a farmhouse ale or a tripple or even a berliner weisse. sometimes a big sweet beer goes well with sweet desert but often I find really sweet on really sweet can muddle the flavour interactions and detract from both.

I am not sure what exactly the green goop ala aunt helen is but it sounds rich.

Ingredients / Re: All Zythos APA or IPA
« on: January 04, 2013, 04:35:25 PM »
At risk of being overly pedantic, A beer with Zythos is not a SMaSH. Zythos is a blend of hops.

but an all munich pale ale is lovely.

Yeast and Fermentation / Re: left it in the primary for 60 days
« on: January 04, 2013, 01:44:14 PM »
It sounds like you are correct. Just too much yeast had dropped out and there wasn't enough in the bottles to finish the job.

I say this because you say the undercarbed bottles tasted sweet. You might be able to salvage any that's left by opening each bottle and adding a tiny amount of yeast.

re-hydrate .5 packets of dry yeast and use a syringe to add a couple ml to each bottle then recap and wait.

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