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Messages - morticaixavier

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46
All Grain Brewing / Re: First BIAB All-Grain Done
« on: April 20, 2015, 11:11:44 AM »
I don't set my mash time based on gravity. It's more to do with mash temp and target FG.

The more grain there is the more enzymes there are so you shouldn't need to mash longer unless you are using a lot of adjuncts or a very thick or very thin mash.
It seems that when I've seen recipes for higher gravity beers they use a longer mash temp and always equated them. Are the mash temp/target FG factors more common in high gravity beers? I'm always willing to save time.

the enzymatic activity slows at lower temps so if you are mashing at 162 things are going to move along much more quickly than if you are mashing at 148. So if you want a nice dry well attenuated barley wine and you're mashing at 148 then a longer mash time is warrented. In that sense it seems gravity related but if you want a nice dry saison starting at 1.060 and you don't want to use sugar you might also want to mash at 148 for 90-120 minutes. on the other hand, an American Amber where you want a lot of body and richness and mash at 158 you only really need to go for 45-60 minutes.

47
All Grain Brewing / Re: First BIAB All-Grain Done
« on: April 20, 2015, 08:40:18 AM »
I don't set my mash time based on gravity. It's more to do with mash temp and target FG.

The more grain there is the more enzymes there are so you shouldn't need to mash longer unless you are using a lot of adjuncts or a very thick or very thin mash.

48
Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 20, 2015, 08:19:51 AM »
I have a keg with a bad popette (yes I should replace it and I even have the new piece, just haven't done it yet) when I remove the gas QD it starts losing gas through the post. I can jimmy with the popette and it stops but I don't trust that keg for long term storage. You could well have a popette with a slow leak. it wouldn't show up while the gas was connected.

49
Ingredients / Re: Additional Dry Hops
« on: April 20, 2015, 07:34:25 AM »
lots of brewers do multiple dry hop additions. Vinnie at Russian River for one. You're not going to get vegetal flavors from 7 or 8 days.

50
Homebrewer Bios / Re: Back at it again
« on: April 20, 2015, 06:28:38 AM »
welcome back indeed.

51
Beer Recipes / Re: Ideas for brewing with Grand Marnier
« on: April 20, 2015, 04:25:15 AM »
I don't much care for the look of that DIPA recipe. it might be fine but I would skip the amber LME and double the DME then add some color with specialty steeping grains. keep the sugar though.

the 90 day secondary ageing on oak seems exteme but as long as you wait to dry hop till after it might be fine.

I think the stout, barley wine, or wheat wine is a better way to go. the alcohol in the grand marnier won't hurt the yeast because it'll be maybe a cup in 5 gallons. it won't increase the ABV significantly. I would soak some oak chips in the GM and age to taste.

52
General Homebrew Discussion / Re: 2nd time using a bourbon barrel
« on: April 20, 2015, 04:18:06 AM »
ahh barrel ownership is like raising a child. there is no long rests. fill it, empty it and fill it again. you can store long term but you have ot use kmeta or similar chemicals and top it up all the time and change it regularly. Or let it dry out and hope it will seal again with soaking.

53
Homebrewer Bios / Re: Brewer Bio: JT
« on: April 20, 2015, 04:13:44 AM »
cheers JT! 'welcome' to the forum. glad to have you.

54
Beer Travel / Re: Los Angeles
« on: April 20, 2015, 04:11:19 AM »
Hey Phil! good to hear from you. glad to hear you're staying busy. no advice for LA.

55
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 20, 2015, 04:03:30 AM »
First time for me entering anything. I have to thank Jonathan (morticaixavier) for reviewing a beer for me last year. I think that gave me the push to enter.

So this virgin got a 3rd in Cat. 11. Was floored when I saw that.  ;D 8)

right on. glad to lend a push.

56
I'll vouch for them. I've met Claude and Cathy and they are good folks. I didn't get to do my brew day because I was in the middle of moving to VT but Independent Brewing in Oakland did a great job without me.

fl - I sent the heady two weeks ago, you didn't get it? ;)

57
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 15, 2015, 06:31:16 AM »
It's not so much that we think you are confused, it's just that it seems really unlikely that a contaminant would take over the wort faster than the yeast you are pitching. Add to that the visual descriptions which sound like totally normal fermentations we have to start looking elsewhere becuase what you describe does not match any normal beer spoiling organism behaviour that I have ever heard of. The only thing that you describe that is off is this acid like smell. The only thing you have mentioned that might cause that is the strong acid you are using in your sanitation routine. You have reassured up that you rinsed well but as Keith points out, sometimes you just can't rinse some smells out, even in glass.

Do you have kegs? if so you could try fermenting a batch in a keg, I think those kinds of smells don't stick to Stainless the same way they do with glass.

More information. At the end of the last batch  I left in the brewplace a  bottle with aprox. 1 litre of wort inside because I didn't want to fill more the fermenter. I put the lid of the bottle. For the next week the temperature of the room kept bellow 50°F and I didn't notice anything, neither visual not at nose (obviously I removed the lid to smell it). But few day later temperature reached 70 °F for several days and jusg when I was going to remove the lid it was like when you open a bootle of champagne. The lid was in the point to hit my face violently. There had been activity and I hadn't pitched any yeast!!!
sounds like you've got some hearty wild yeast in impressive amounts around your place. you should experiment with spontaneous fermentations.

58
All Grain Brewing / Re: Big brew Barleywine
« on: April 14, 2015, 12:07:50 PM »
we're just being our normal nit-picky selves Matt. No offense meant on my part.

59
All Grain Brewing / Re: Big brew Barleywine
« on: April 14, 2015, 11:41:17 AM »
I agree, I was thinking the same thing. some people do like the complex grain bills.

60
All Grain Brewing / Re: Big brew Barleywine
« on: April 14, 2015, 10:54:07 AM »
they are adding the dark grains at vorlauf to avoid the mash pH impact that those grains would have. they don't need to convert so they don't need to be there for the whole mash.

you can also just account for them and adjust your mash pH.

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