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Messages - morticaixavier

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4396
General Homebrew Discussion / Re: 2 questions
« on: December 06, 2012, 11:41:09 PM »
Thanks for all the useful info so far.  I want to brew soon, so spruce is out of the question since it is winter (I think).  Orange peel sounds like it may work.  What I am going to do is try to brew a batch out of just common ingredients that I can get at the store or find.  I am looking at Grape Nuts as a grain option because one of the ingredients in it is malted barley.   I am still wondering about things like flax seed, wheat germ, and other kinds of cereals.

I've said it before. And It's possible I will say it again... ovaltine!!!!! the plane flavour is just DME with a little anti clumping agent and maybe some kind of surfactant. perfect for making a grocery store brew.

4397
Equipment and Software / Re: Thermometers
« on: December 06, 2012, 09:03:19 AM »
I do preheat my tun and also pull the grains out of the freezer far in advance to allow the mass to warm to room temperature. If a sunny day, the bag will sit in the sun ...

unless you don't put any grain BACk in the freezer it's not really advisable to store grain in a freezer. Everytim eit warms up you get condensation and that can cause moisture damage to the grain.

Dry and cool is ideal. same with coffee beans

4398
Yeast and Fermentation / Re: WTF?
« on: December 05, 2012, 03:22:05 PM »
ahh the vagaries of nature.

slightly more yeast or o2 in bucket? slight stratification when you ran off into the fermenters?

4399
General Homebrew Discussion / Re: 2 questions
« on: December 05, 2012, 03:19:28 PM »
I was under the impression that in America, "beer" MUST contain hops.  I say this because a local nano does make a beer with nettles, but they ahve to put about 1/2 ounce of hops in or they call it "beer." 

(at least that's what the brewer told me)

They were wrong

Quote
As indicated above, the definition of a “beer” under the IRC differs from the
definition of a “malt beverage” under the FAA Act in several significant respects. First,
the IRC does not require beer to be fermented from malted barley; instead, a beer may
be brewed or produced from malt or “from any substitute therefor.” Second, the IRC
does not require the use of hops in the production of beer.

From http://www.ttb.gov/rulings/2008-3.pdf

4400
The Pub / Re: Nuff said....
« on: December 05, 2012, 01:44:16 PM »
That is one of the most horrifying, disgusting things I have ever seen. I soooo wish my work computer had chosen not to show me that picture :-[

4401
Yeast and Fermentation / Re: One Week Fermentation = Mistake?
« on: December 05, 2012, 11:37:37 AM »
Goes to show despite what some people pound around as gospel (pun not intended) you do not need weeks or months in primary before fermentation and clean up is over.

I'd say "You don't always need weeks in primary".  Sometimes you do, sometimes you don't.

Denny, would you please expand on this?  Is it a function of the krausen dropping like Euge said above?  IOW, how do I know it is OK to keg and cold condition?

Steve

once the gravity has stabilized it's all about taste and style. Some styles like to be young some like a little more time and some like weeks or months. I occasionally do a ordinary bitter from grain to glass in 8 days but with stout I just kegged it wasn't really ready even to be cold crashed for 3 or 4 weeks.

4402
I put the christmas stout in a keg last night. that's about it for me, maybe keg up one more brew if it seems done.

4403
Classifieds / Re: 5 Gallon Whiskey Soaked Barrels now available!
« on: December 05, 2012, 11:27:59 AM »
I would venture a guess that if Balcones charges $50/each the homebrew shop had to pay for shipping on all the barrels on top of that. I believe Balcones usually only sells by the pallet now which might be cheaper shipping in bulk but probably still $20-30 per barrel. They probably aren't making as much off the barrels as you think. On the other hand, people are so desperate for barrels 100% markup would not surprise me.

our club did a bulk buy fro balcones. it was 52 including shipping but we did have to buy a pallet full. I'm not knocking the shop for marking it up. just commenting and providing alternative options for people capable of putting together a bulk buy

4404
General Homebrew Discussion / Re: 2 questions
« on: December 05, 2012, 11:26:08 AM »
I don't know why anyone would want a beer without hops, but there is a whole list of herbs that could potentially be used for bitterness in Radical Brewing by Randy Mosher. They won't necessarily share hops' preservative qualities, however.

hops are a pretty recent addition to brewing, lot's of other herbs have been used and many of them have the same preservative qualities of hops. The book Sacred and Herbal Healing Beers by Stephen Harrod Buhner is a great resource for ideas for non 'traditional' brewing ingredients (although many of these ingredients have a much longer and older history than the 'traditional' ones)

4405
General Homebrew Discussion / Re: 2 questions
« on: December 04, 2012, 08:42:08 PM »
You need enzymes. so either malted barley or malted wheat.

I just did a beer with 100% malted wheat and no hops just heather tips. it was nice. one bottle left. took 1 lb or heather tips to get enough flavor and bittering in there but it worked out in the end. mash stuck something fierce though. luckily when batch sparging you just stir it up real good and start over.

4406
General Homebrew Discussion / Re: Using Oak Cubes
« on: December 04, 2012, 08:39:52 PM »
maybe a french beer? french saison, bier d'garde?

4407
General Homebrew Discussion / Re: Hit FG but still lots of activity.
« on: December 04, 2012, 08:38:08 PM »
Kind of depends on the recipe. pretty low but if it's all grain mashed low with a low OG it's not that low. s-05 is a workhorse for sure not like a belgian saison yeast but still a pretty good chugger.
So here is the recipe (don't laugh, I am a noob and made it up) :D

6 lbs  Amber LME
.75 lbs Wheat berries
1 lbs 2 row
.25 lbs Rolled oats
.5 lbs Wild rice
1.5 lbs Honey

2 oz Hallertau pellet hops

1st cereal mashed the wild rice and wheat berries, then mashed all the grains at 155 for 70 minutes.

Yup, that honey is going to dry the beer right out. actually looks like a nice american farmhouse/saison recipe. I would be interested to hear what happens with a different yeast with that bill.

4408
General Homebrew Discussion / Re: Hit FG but still lots of activity.
« on: December 04, 2012, 07:18:36 PM »
Kind of depends on the recipe. pretty low but if it's all grain mashed low with a low OG it's not that low. s-05 is a workhorse for sure not like a belgian saison yeast but still a pretty good chugger.

4409
Equipment and Software / Re: Variations in temp while lagering
« on: December 04, 2012, 04:27:58 PM »
should be fine. frozen is not a problem. I have even heard it suggested that freezing can soften a beer a bit, make it smoother.

4410
Ingredients / Re: Tart cherry juice concentrate
« on: December 04, 2012, 02:18:15 PM »
Just had my cherry juice for the day. The bottle of concentrate had the company, which is from Michigan, and below that in the fine print "product of Turkey". They had to find the tart cherries somewhere. Now I know one of the wheres.

yeesh - I'll check the bottle I have left over. I want to make sure my cherries are AT LEAST from this country, hopefully from the midwest. Thanks for the heads up!

good luck! the midwest was hit hard by the weather this year and the cherry crop was very nearly wiped out. maybe find some from the pacific northwest though.

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