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Messages - morticaixavier

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4561
Equipment and Software / Re: Help!! Pickup Tube/Chilling/Whirlpool Dilemma
« on: November 05, 2012, 01:46:28 PM »
not a lot of help here but I know that I have to bag whole hops. if I don't, instant blocked output valve. Pellet hops are fine free floating. I whirlpool with a sanitized spoon after chilling (I use an IC) and removing the chiller. I can reduce the amount of trub and hop gunk in the fermenter but not eliminate it this way.

4562
Yeast and Fermentation / Re: RIS Yeast Recommendations
« on: November 05, 2012, 01:43:26 PM »
Can't go wrong with a yeast cake of WLP-001 / Wyeast 1056. Its clean and handles high-gravity fermentations well with proper fermentation management (oxygenation, fermentation temp. control, pitching rate, etc.).

This is what I use - mainly because I am most likely to have a yeast cake of it handy. I use it for most of my normal-gravity beers.

good point here. whatever yeast you choose it's a good idea to brew a low gravity beer with it first and use most of or all of the yeast cake for the RIS.

4563
General Homebrew Discussion / Re: Gotta give the Club some love
« on: November 05, 2012, 01:42:10 PM »
Yeah, it's pretty exciting. also means we get to have a huge party at anchor! woohoo!

4564
General Homebrew Discussion / Gotta give the Club some love
« on: November 05, 2012, 11:02:09 AM »
Just had to give a shout out to the Greenbelters out there.

We just won the Anchor Brewing California Homebrew Club of the Year!

Way to go GBA!

4565
Ingredients / Re: Using DME for Bottle Priming?
« on: November 05, 2012, 10:08:34 AM »
My .02 I have primed with DME. it took longer and I didn't notice a difference in taste. If you are hung up on the beer purity laws then go for it.

Also tabel sugar over corn. I don't see any difference. I believe table sugar to be ever so slightly more fermentable by weight than corn sugar and there are resources on the web to give you those numbers. I believe northern brewer has a chart on line.

one other thing;

I have a recipe that calls for 1 1/4 cup of Extra light DME for bottling after fermentation is complete.  Is DME better for priming instead of priming sugar (Corn Sugar 1lb)?  What is the difference in using DME or priming sugar for bottling?

unless you are doing a very large batch 1 lb of corn sugar is too much. you are generally in the 4-6 oz range for a 5 gallon batch, maybe a bit more for highly carbed beers like belgians a bit less for low carb beers like barley wines. 1 lb is going to net you bottle bombs for sure.

4566
Yeast and Fermentation / Re: RIS Yeast Recommendations
« on: November 05, 2012, 09:02:59 AM »
I think that with a style like this with so many different flavours yeast choice is slightly less important. I wouldn't use a belgian yeast or a super high gravity but any british or neutral american yeast would be fine. Personally I would go british, wlp007 or wlp002 or WY1968 because I like the fruitiness those lend and the floc out really well. The 007 is the most attenuative of that bunch.

Unless your going really over the top with the gravity none of these will be negativly affected by the ABV.

4567
General Homebrew Discussion / Re: Star Anise in Winter Warmer
« on: November 04, 2012, 02:55:18 PM »
Cool. Thanks. What about vanilla? I'm going to be adding some extract. Any ideas on proper amount and length of time? I'm thinking 1 1/2 oz. (1 shot) with the bean for a week.

vanilla is nice in that you can add it to taste. pull a sample, maybe 5 oz or so and experiment. How is 1 drop in 1 oz? 2 drops? etc. once you get where you want scale it up to the full batch and add it.

4568
Beer Recipes / Re: Gingerbread Beer Recipe?
« on: November 03, 2012, 01:05:03 PM »
I don't have a recipe but I would think you would want a nice scottish or british ale recipe with the addition of molasses and dried ginger. mayb ehunt up a nut brown ale recipe as your base. or if you want something a little stronger, as a winter warmer kind of thing do a scottish -/80 or wee heavy as the base beer and add a lb of molasses and a few grams of dried ginger. Maybe a little vanilla at bottling time. but just a little.

4569
Extract/Partial Mash Brewing / Re: First Batch
« on: November 03, 2012, 01:01:03 PM »

1.a. a secondary wort chiller so I can run the cooling water for my primary wort chiller through an ice bath in order to get the wort to the right temps before pitching (I will build this myself, btw)


You are better off buying a sub-pump and recirculating ice-water through the wort-chiller. Once you hit the ambient tap-water temp you switch over which may be as high as 90 and as low as 64 depending on the season. Less wasteful and much more efficient.

Listen to Euge! I've done this and it works great! One heat transfer is far more efficient than two.

What is this secondary sub-pump/recirculator thingie you speak of??

basically you have a tub of ice water with the afore mentioned submersible pump in. When you have exhausted your tap waters ability to chill the water you switch the input to the IC to the pump and pump ice water through. By returning the heated water to the pool you get a recirc going on.

4570
Beer Recipes / Re: Saison de Noel part II
« on: November 01, 2012, 11:07:12 AM »
one of the nice things about saison as a style is that nothing is really out of place. If you want some wheat, use some wheat, Rye? sure, millet? why not. Teff? yup.

I don't know that I would put the caravienne in but that might well be a taste thing. remember the sugar is going to lower your FG and the caravienne will raise your FG but if your taste imagination says that the contribution from the cara will be pleasant try it. it'll be beer and probably darn tasty.

4571
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.

4572
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.

4573
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?

4574
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.

4575
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'

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