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Messages - morticaixavier

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4351
Beer Travel / Re: San Francisco
« on: October 12, 2012, 10:52:43 AM »
You could also bop over to the east bay on BART and chcek out beer revolution. they have some good stuff and most of what you drink you can grab a bottle of to take home.

4352
General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 03:15:43 PM »
i have been underwhelmed by new belgium. they have had some okay products but i usually will seek out something else.

as a general rule I agree. The 'lips of faith' series has some highlights though.

4353
Ingredients / Re: Post your water report
« on: October 11, 2012, 01:30:48 PM »
Alright. I am getting ready to brew my first batch (beyond excited ;D).  I am brewing an irish red (came with the kit) and it is extract.  I am trying to cover all my bases and have been trying to understand the water profile in my area but....I cannot even begin to understand some of the water discussion happening on the forum.  Here is my water report from my area.  Anything with a 0 was not listed on the report. Any suggestions or thoughts?  Thanks for your help.

pH= 8.02
Total Dissolved Solids (TDS) mg/L= 79
Sodium, Na =3.0
Potassium, K =0.8
Calcium, Ca =17.1
Magnesium, Mg= 1.8
Total Hardness, CaCO3  mg/L= 52.0
Nitrate, NO3-N =0
Sulfate, SO4-S= 0
Chloride, Cl =0
Carbonate, CO3 = 0
Bicarbonate, HCO3 = 0
Total Alkalinity, CaCO3 = 36.4

don't worry about it. with extract it's not a huge concern as most of the water chemistry stuff was handled by the folks that made the extract. Some folks even recommend using distilled water for extract brewing. Make sure there is no chlorine or chloramine in your water, if it is from a municiple source you can do this by very slow filtering through a carbon filter or camden tablets (available at your LHBS). other than that you should be fine.

4354
General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 01:26:54 PM »
right you are. my bad. had some good odells though, the 80 shilling

Odell's 90 Schilling (is that what you meant?) is my go-to beer around town, I love it to death. Odell's IPA is a very close second though.

man, 0-2, just not my day I guess.

4355
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 11, 2012, 01:13:09 PM »
I'll stick my neck out there and make a prediction.

Overpitched will end up with more esters
underpitched will end up with more fuesels and possibly higher TG

4356
General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 12:19:22 PM »
Yeah, I wasn't that excited about it either. Odell's seasonal red, however, is great.

NB Red Hoptober was good, but as others have said, nothing to get too excited about. Now, Odell's seasonal Red Ale is very good!
I love Odell's beers, I wish I could get them here in Iowa.  Cutthroat porter, the IPA, and the seasonal Red, are all really good. Mountain Standard is the sh*t too.

was in boulder this weekend and had a glass of odells richard lifter on cask. yum. just the dales pale but fermented with scottish yeast and dry hopped with simcoe.

don't you mean Oskar Blues?  confused...

hey anyone got a recipe for the Odells Red?  never had, but there is a lot of love for the beer, and since I can't get it here, might as well make it...

right you are. my bad. had some good odells though, the 80 shilling

4357
General Homebrew Discussion / Re: Tips for the beginner
« on: October 11, 2012, 12:18:02 PM »
Well for an average strength beer an 11g pack of yeast is enough. If it is properly hydrated it ought to be as good as any starter with equivalent cells.

I guess you could pitch it into a quart of wort several hours before pitching time to get it going and then into the fermenter.

as i understand it with the dry yeast they are all ready to go. they have stored energy to last a few minutes so they can get rehydrated and wake up before they have to eat. If you make a starter with them they use up the reserves and can actually perform less well than if you had rehydrated with RO or DI water. But this is not from personal experience. I don't usually use dry yeasts.

I wouldn't be suprised if given equivelent cell counts in a comparison between liquid yeast multiple packages v. starter the starter would do better but that's way beyond my level of scientific curiosity.

4358
Ingredients / Re: Lemon Verbena
« on: October 11, 2012, 12:10:28 PM »
Soaking the leaves in ethanol will extract a significant amount of chlorophyll. Green beer anyone?

true. didn't think of that. although lemon verbena is not an overly green plant but I suspect, given some experience with soaking... other plant material in ethanol it's more of a greenish brown than true green. I suspect the amount you will end up adding will be small enough that unless it is a really light colored beer it won't make much impact. but this is just coming straight out of my... well you get the idea.

4359
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 11, 2012, 09:54:41 AM »
Wasn't there a presentation at NHC (i wasn't there but I think Denny mentioned it) that indicated a mash temp of 153 was optimal for attenuation. If you were at 154 you were right on that threshold.

Yep, from Greg Doss of Wyeast.  AHA members can access it here.....

http://www.homebrewersassociation.org/attachments/presentations/pdf/2012/1616-04%20Attenuation%20-%20Gregg%20Doss.pdf

I just experimented with this on a barley wine I brewed this weekend. I don't have a side by side but I have brewed this recipe more or less a couple times and have notes I can compare to about terminal gravity at least. not a lot of variables as the grist is just 25 lb munich.

Have you read through Greg's entire presentation?  There's a lot of valuable info there.

I haven't. I will tonight though.

4360
General Homebrew Discussion / Re: Red Hoptober
« on: October 11, 2012, 09:52:17 AM »
Yeah, I wasn't that excited about it either. Odell's seasonal red, however, is great.

NB Red Hoptober was good, but as others have said, nothing to get too excited about. Now, Odell's seasonal Red Ale is very good!
I love Odell's beers, I wish I could get them here in Iowa.  Cutthroat porter, the IPA, and the seasonal Red, are all really good. Mountain Standard is the sh*t too.

was in boulder this weekend and had a glass of odells richard lifter on cask. yum. just the dales pale but fermented with scottish yeast and dry hopped with simcoe.

4361
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 11, 2012, 09:51:15 AM »
Wasn't there a presentation at NHC (i wasn't there but I think Denny mentioned it) that indicated a mash temp of 153 was optimal for attenuation. If you were at 154 you were right on that threshold.

Yep, from Greg Doss of Wyeast.  AHA members can access it here.....

http://www.homebrewersassociation.org/attachments/presentations/pdf/2012/1616-04%20Attenuation%20-%20Gregg%20Doss.pdf

I just experimented with this on a barley wine I brewed this weekend. I don't have a side by side but I have brewed this recipe more or less a couple times and have notes I can compare to about terminal gravity at least. not a lot of variables as the grist is just 25 lb munich.

4362
Yeast and Fermentation / Re: Wee heavy help!
« on: October 11, 2012, 09:50:04 AM »
Shouldnt a wee heavy be drier? It sounds like a barley wine to me, with the sweetness.

wee heavy is, or can be, a VERY sweet beer. the top of the fg range for this beer is 1.056 so even if it really was at 1.060 still you would be alright. (by the way, you actually over topped the og on the style by a couple points) That being said, I can't realy imagine enjoying a beer with a 1.056 FG. especially with so few hops but to each their own.
I think he said it comes to 1.017 after adjusting the refractometer reading for the alcohol.

Yeah I was just saying even if it really were 1.060 it would be okay.

4363
Ingredients / Re: Lemon Verbena
« on: October 11, 2012, 09:35:36 AM »
How much did you use for the ice cream? And how much would you suggest for a 5 gallon batch?

I used about a cup of loosely packed leaves and soft tender stems in the icecream. I would think you would want probably twice that much for 5 gallons of beer. I suppose you could soak the leaves in vodka for the fermentation period and dose to taste at packaging as well. That might actually be ideal as it gives you control over the level of flavour and you don't have to worry about boiling off the volatiles either in the boil or with the co2 during fermentation. also you wouldn't have to worry about adding unsanitized leaves to your beer in the late stages of fermentation or secondary.

4364
Equipment and Software / Re: New Beersmith app for phones & tablets
« on: October 11, 2012, 08:28:19 AM »
well looks like it might finally be time to upgrade to beersmith 2.0

4365
Ingredients / Re: Lemon Verbena
« on: October 11, 2012, 08:27:44 AM »
mmm lemon verbena. We just made some lemon verbena ice cream the other day. it was yummy. simmered it in the milk for the whole process.

anyway for a beer I would put it in a flameout, maybe even "dry verbena" to make sure you don't lose all those wonderful aromatics.

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