Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - morticaixavier

Pages: 1 2 3 [4] 5 6 ... 517
46
Ingredients / Re: Brewing with quassia bark (Picrasma excelsa)
« on: March 20, 2016, 07:08:52 AM »
there was a presentation involving this ingredient at the 2013 NHC I think. It might have been in the alternative wood ageing presentation but I'm not sure. I'm also not sure that he went over dosages.

You could do a side by side tea tasting with a known AA% hop to develop a rough equivalency and go from there though.

47
The Pub / Re: Happy St Pat's!
« on: March 17, 2016, 04:39:52 PM »
You are far too cool for school Mr. Sr.

I'm not half that.  But we had some fun back in the day.  Life is still fun, just more domesticated.

yeah. I threw some Operation Ivy and NoMeansNo on the radio the other day and while I still got amped listening I can't imagine I'd actually still enjoy being in the pit.

48
The Pub / Re: Happy St Pat's!
« on: March 17, 2016, 04:32:32 PM »
How you leave the Pogues off of your list, I don't know.

Without them, there is no Flogging Molly.  No Dropkick Murphy's.

In my youth, I was in the pit at the Metro and at the Vic.  Front row for the Pogues, but you had to fight to get there.

Home from downtown.  Corn beef is simmering.  Guinness in a glass.  Didn't do like the guy passed out at 3:30 on Chicago Ave.  He looked like a wreck.

EDIT:  Forgot to say Happy St. Pat's back atcha.

You are far too cool for school Mr. Sr.

Also, as for 'saint' Paddy Eff that pagan bashing, Roman empire spying for old fart. but here's to Irish pride.

49
That particular item doesn't seem to offer me anything that is worth ~100 more than a good old 7 gallon bucket. If I was going to get conicals I think I'd probably go with stainless personally. but if you get one post a review and others can learn.

50
Homebrew Competitions / Re: 2016 NHC
« on: March 15, 2016, 09:42:16 AM »
I've got to rebrew one of mine because I only had enough to send to the first round. It probably won't advance but my wife is clamouring for it anyway so it's on the schedule. It's a partigyle to so I get  a second runnings beer that I can do something different with.

51
All Things Food / Re: Growing food - The Garden Thread
« on: March 15, 2016, 09:07:49 AM »
More sugaring today here. I torched the second batch (only ~a quart so not a huge loss) by not paying close enough attention to the final portion. Spent a day scrubbing the stove. flash back to my inside brewing days.

had a good run yesterday and collected about 12 gallons more sap but it was too windy to boil on the brew burner. it's calmed down today so I'm getting that done hopefully.

Planning for next year, the land is still all forest so not much actual gardening to do yet.

52
The Pub / Re: What's the Weather Like Where You Are?
« on: March 09, 2016, 11:01:08 AM »
I've only had two occasions where I've needed to be plowed, and they were 3 days apart. We've had about an 80 degree temperature spread between the highest and lowest temps here this winter (and that number will be close to 90 in a few hours). Crazy stuff

The only thing I'm worried about is how it will affect the plants. I know that we've had a lot less chill hours than usual this winter, but I'm not sure if it's been enough to affect fruit tree yields. I am also concerned about an early bud break followed by some hard frosts or a long cold snap. Guess we'll just have to keep our eyes on it...
Good point Eric, the late winter last year drastically reduced the chance of a hard frost during budding or even blossoming. That, along with a good stretch of nice weather for pollinators during blooming resulted in huge yields around here.

here too. the apple trees were so thick with fruit it was still hanging around in February. usually the deer would have cleaned it out by then.

in the 60s here and the sap is flowing like mad. just hung four more buckets. probably start boiling this afternoon or tomorrow at the latest.

53
Ingredients / Re: Blending Malts
« on: March 09, 2016, 09:55:41 AM »

Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

You have a reference?

BLAM


Sent from my iPhone using Tapatalk
Yup that's where I read it.

Sent from my XT1080 using Tapatalk


54
Ingredients / Re: Blending Malts
« on: March 09, 2016, 09:16:26 AM »
Correct

Which is to say, they bland different pils malts together.

Sent from my XT1080 using Tapatalk

55
Ingredients / Re: Blending Malts
« on: March 09, 2016, 05:55:08 AM »
sure can. or just use one or the other. the MO will have a more distinctive flavor and the North American two row will be a bit more neutral.

Apparently a lot of the trappist breweries blend a few different base malts to build complexity.

56
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: March 07, 2016, 10:43:58 AM »
I'm in, but I have not brewed a lot lately.  What I have right now is three treatments of the same Imperial Porter - one with coffee and little brett, one that spent some time in a bourbon barrel and one plain.
So if you like this sort of thing, you may want to tell Amanda.
I have some old sour beers, too, to round it out.

I'm in a similar boat actually. Whoever draws me should get ready for some sour beers and perhaps a strong ale or two...

and of course, heady topper... or Lawson's

57
Beer Recipes / Re: Mild Advice
« on: March 04, 2016, 05:18:50 PM »

Unless MO is all you have on hand I'd use regular old North American Two Row. That's why he has the munich in there. I use tworow and munich as a MO alternative.

which means your two row and munich should be at around 2:1 or 3:1.

medium crystal is going to be around 8-10%

Aromatic and Brown malt < 5%
Chocolate and black patent is a color adjust, <2% each.

that's what I'd start at and then play around.

So just to confirm what you're thinking...
-Two row 50%
-Munich 25%
   2:1 ratio
-Medium crystal 8%
-Aromatic 5%
-Brown malt 5%
-Chocolate 2%
 Black patent 2%

it's a place to start. although I think that only adds up to 97% but I'm sure you can make the difference up somewhere. just call it 53% two row.

You said 2:1 or 3:1. Would 3:1 make for a much different beer?
It would have leads of the toasted bread crust flavor that the Munich brings. Are you using light Munich (6srm) or the dark (10srm)? If the light I would go 2:1 for sure. The dark Munich had more flavor so 3:1 might work better.

Sent from my XT1080 using Tapatalk


58
Beer Recipes / Re: Mild Advice
« on: March 04, 2016, 05:00:28 PM »
Unless MO is all you have on hand I'd use regular old North American Two Row. That's why he has the munich in there. I use tworow and munich as a MO alternative.

which means your two row and munich should be at around 2:1 or 3:1.

medium crystal is going to be around 8-10%

Aromatic and Brown malt < 5%
Chocolate and black patent is a color adjust, <2% each.

that's what I'd start at and then play around.

So just to confirm what you're thinking...
-Two row 50%
-Munich 25%
   2:1 ratio
-Medium crystal 8%
-Aromatic 5%
-Brown malt 5%
-Chocolate 2%
 Black patent 2%

it's a place to start. although I think that only adds up to 97% but I'm sure you can make the difference up somewhere. just call it 53% two row.

59
Beer Recipes / Re: Mild Advice
« on: March 04, 2016, 11:39:04 AM »
Unless MO is all you have on hand I'd use regular old North American Two Row. That's why he has the munich in there. I use tworow and munich as a MO alternative.

which means your two row and munich should be at around 2:1 or 3:1.

medium crystal is going to be around 8-10%

Aromatic and Brown malt < 5%
Chocolate and black patent is a color adjust, <2% each.

that's what I'd start at and then play around.

At 4.9 ABV, it's pretty big for a mild. Which probably explains why you like it so much - American brewers just don't seem to get mild right.

All that said, it's probably a great brown ale.

that may be true with modern milds but historically it was a descriptor of a young beer vs. and aged (stale) beer. There were 8-10% abv milds back in the 19th and early 20th century.

60
Ingredients / Re: light vs dark Munich malts subsitution
« on: March 01, 2016, 01:00:12 PM »
...we'll be using the following recipe (based on Kai's, but with some melanoidin subbed in since we can't decoct this enormous volume)...

...I love Kai's dunkel recipe, which is 99% dark Munich and 1% Carafa II...

I don't see the problem. You love kai's recipe which is 99% dark munich (weyermann most likely), and you accidentally picked up a bag of weyermann dark munich.  It sounds like a fortunate accident. I would probably use up the entire bag of dark munich and make up the rest with light munich. Keep your recipe the same for the rest.

he's brewing an Alt this time. he was just saying that he liked the Dunkle recipe hence the decision to try the Alt

Pages: 1 2 3 [4] 5 6 ... 517