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Messages - morticaixavier

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4561
Bottles about 2.5 weeks ago

well, you could keep sampling every couple weeks and see if it gets worse. If it gets dull and papery as it ages it's probably oxidation. If it gets otherwise foul and vinegary, well you can take it from there.

for what it's worth. the difference in priming amounts between 5 and 5.25 gallons isn't really enough to worry about in my opionion and racking on top of the priming sugar will reduce your chances of oxidation over stirring the sugar in afterwards. You could even purge the bottling bucket with co2 if you want to really reduce that o2 exposure.

4562
sounds like it might be an oxidation issue (sherry), which is kind of strange because you bottle conditioned and the yeast should have cleaned alot of that up. But if you are adding your priming sugar to the top of the beer I assume you mix gently afterwards to ensure good distribution of the sugar. This might have introduced a bit of o2 that was not introduced to the kegged version (assuming you purge the keg with c02 prior to filling).

I suppose it is also possible that there is some yeast derived acetaldehyde (green apple, cider) being produced by the yeast in the bottle with no where to escape to. While in the keg it either was not produced or boiled off and is sitting in the headspace of the keg instead of in the beer. (acetaldehyde boils around 72*f).

It could be infection but I don't know what kind it might be. What timeframes are we talking about here? how old was the bottled beer when you tasted it? most infections take a little while to take hold.

4563
All Grain Brewing / Re: Post Boil Gravity Question
« on: October 31, 2012, 09:49:20 PM »
what temp is the wort when you take your readings?

have you calibrated your hydro recently?

do you stir the post boil very well before sampling?

4564
might mess around with the barley wine i brewed a month back. That's got to move to secondary for a couple more months before packageing. And sample the Oatmeal Raisin Cookie Stout that I added raisins to the weekend before last. That kicked up a fairly vigourous new fermentation. Big thick creamy krausen. It'll be interesting for sure. I didn't take the raisins into account when I built the recipe and they add a significant amount of sugar.

4565
All Things Food / Re: Olives
« on: October 31, 2012, 10:36:40 AM »
Another groaner of a joke.

My daughter told she's looking forward to the sequel to "Rudolf the Red Nosed Reindeer".  It's going to be called "Olive the Other Reindeer".

(If you don't get it, sing the song)

Paul

There is actually a book and, short lived, television show entitled 'Olive, the other reindeer'

4566
All Things Food / Re: Olives
« on: October 30, 2012, 01:58:38 PM »
Nothing?

Come on I'm interested in OLIVE your ideas (get it? OLIVE your ideas? nevermind)

4567
All Grain Brewing / Re: HERMS vs RIMS
« on: October 30, 2012, 01:39:30 PM »

If you we're going to use gas, I would shoot for the HERMS system.  My first HERMS coil in my HLT was a 50ft 1/2" stainless steel immersion chiller from Midwest Supplies. I got to play around with the process without punching holes in fancy kettles.  Kind of a simple HERMS setup MLT-->Pump-->IC in HLT-->hose floated on top of MLT.

A fairly simple way to try HERMS mashing out.

Can you use HERMS on an electric?  The example of a HERMS setup is exactly what I am going for. 

I figured it is going to take me about 3 months till I can brew all grain.  I've got limited funds so taking my time and not stressing out the budget or my wife.
If you are working with limited funds consider taking a cheaper more pragmatic approach!

http://hbd.org/cascade/dennybrew/

I built a variation on this system and including a very nice kettle (which as a gift), an immersion chiller, and a propane burner I think I came in under $400.00. It's not shiney, well the kettle is. But it was cheap excuse me, pragmatic.

4568
General Homebrew Discussion / Re: Hop Trellis
« on: October 30, 2012, 11:15:31 AM »
they will, but it will be a PITA to remove the spent bines at the end of the year. I like biodegradable twine because then you just cut it down, chop it up and chuck it in the compost and string new twine next year.

4569
All Things Food / Olives
« on: October 30, 2012, 08:51:43 AM »
I was certain I had seen a topic on this already but by searching turned up nothing. Anyway there is an olive tree in my backyard that decided this year to produce a small crop of fruit. I suspect because  big branch on another tree came down last winter so that one area on the olive tree got sun for the first time in years.

being the kind of person who can't really walk past free food just hanging on a tree I feel I must cure these little critters and eat them up.

I prefer lye cured olives over salt cured and don't care for oil cure at all. so I am thinking lye cure but... I look around on the internets and at least one person says that you want pretty unripe green olives to avoid mushy finished product.

Well how hard is hard? The ones in my yard are mostly green but they are starting to get a slight darkening on one side. They are not rock hard at all.

So anyone out there cure olives? what methods have you used? what kind of results have you gotten?

4570
All Grain Brewing / Re: HERMS vs RIMS
« on: October 30, 2012, 08:22:47 AM »
I was thinking of using propane burners.  I would have to brew in my garage with the winter coming in Colorado would make brewing rather cold but I really don't have space inside. 

Wouldn't the electric elements end up going bad at some point?  Cooking with gas is better than an electric stove.

so, replace the elements when they eventually blow...not that expensive.

Plus electric brewing is about 95% efficient vs. propane which is only about 30% efficient, not to mention a lot more costly.

What about your electric bill?

propane ain't free either brother.

4571
The Pub / Re: Painkillers
« on: October 29, 2012, 03:16:36 PM »
Dark chocolate will take the edge off most headaches for me.  One or two bite size bars is all it takes.

Paul

sounds like you might just have a little caffeine jones on your hands. just the tiny dose of caffeine in a good dark chocolate is enough to take the edge off a withdrawl headache. Course this does nothing to deal with the underlying addiction but as those things go it's not a very bad one to have.

It's possible.  On the other hand it works on my 11 year old too and, as far as I know, she doesn't have the same 50-50 mix of blood cells and caffeine in her veins that I do.   ;D

A good, strong cup of coffee won't have the same effect as a bit of chocolate for me.  The caffeine is likely part of the cure but there is something else in it that has some effect too.  By no means scientific but it has worked well for me and won't kill my liver.

Paul

interesting. Well learn something new everyday. There are a lot of active compounds in chocolate so I guess it's not that suprising. well, as if I needed it, I now have another reason to eat chocolate. even if it doesn't work for me I'm gonna stick with that excuse.

4572
The Pub / Re: Painkillers
« on: October 29, 2012, 01:34:29 PM »
Dark chocolate will take the edge off most headaches for me.  One or two bite size bars is all it takes.

Paul

sounds like you might just have a little caffeine jones on your hands. just the tiny dose of caffeine in a good dark chocolate is enough to take the edge off a withdrawl headache. Course this does nothing to deal with the underlying addiction but as those things go it's not a very bad one to have.

4573
Ingredients / Re: Raspberry Juice concentrate
« on: October 29, 2012, 09:46:21 AM »
I think there is confusion going on between concentrate (real juice, evaporated to a syrup, lots of sugar) and extract (flavour only)

concentrate would referment unless you took steps to prevent that by stunning the yeast and keeping the beer cold, or by pastuerizing the bottles once the proper level of carbonation has been reached. it's going to take a lot of concentrat (1 quartish as the recipe says)

flavour extracts should be added to taste unless you are confident in the amounts you want to use. They taste nasty to me, even the good ones but that's an opinion thing.

4574
Extract/Partial Mash Brewing / Re: krausen question
« on: October 29, 2012, 08:48:50 AM »
I think what he was looking for was how long does beer need to sit on the yeast cake to clean itself up (diacetyl, acetaldehyde). Thats why he was referring to it in weeks, rather than months.

However, I agree, when you are talking about off-flavors from leaving the beer on the yeast cake too long, you are talking months, not weeks.

I think you are getting into 'how long is a piece of string' terratory here. I have had beers that weren't right till after 6 weeks and then had beers taht I was drinking 7 days after brewing and were just perfect.

4575
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: October 26, 2012, 11:40:26 PM »
Okay here it is.
Wit beer with flaked rye and dried meyer lemon. Added persian mulberries to 1 gallon (1 lb) and ended up with this!!!!





turned out really good in my opinion. Wasn't the households favorite by any means but I LIKED it. Those mulberries were grown in Berkeley CA so I credit those SF bay area wild yeast

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