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Messages - morticaixavier

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General Homebrew Discussion / Re: Fermentation Temps
« on: July 24, 2012, 03:34:52 PM »
Thanks for the responses. When reading some recipes from people it seemed like they raised the temp to get a more flavorful beer. I guess they did it to get the yeast to finish.

It is largely to make sure the yeast finish and clean up any off flavours, however there is still some flavour development, just compared to the early flavour development it is pretty negligible. I like to chill the wort down to about 62-64 (which I pretty much always do anyway) pitch yeast and then turn the temp control up to 72 either when I pitch or the next day. Or, if there is no room in the ferment fridge, chill over night and then put it in the spare bathroom and let it ride. Nice thing about saisons is that if you can't control your temps super well all you need to do is keep it warm.

Beer Recipes / Re: Amber/ESB Recipe- please critque
« on: July 24, 2012, 01:00:59 PM »
+1 on simplify, I like base munich with some (.5 lb maybe) british crystal malt. Mash really high ~162* to get as much body as you can. I can see a little victory being good to although I have not used that malt but from the description it sounds like it might be nice.

I like to add about 60-70% of my IBU FWH or 60 minutes and then get the rest in the last 15 minutes with lots of additions. This makes for a more hop forward brew though so you might want to spread it out more. Not to mention it's pretty system dependent in terms of how fast you are cooling etc.

Yeast and Fermentation / Re: Stuck Fermentation - Best Course?
« on: July 24, 2012, 09:10:35 AM »
you only took one sample? how do you know it's not just being slow? rouse, raise the temp a degree or two, wait.

The Pub / Re: song title game
« on: July 24, 2012, 08:24:22 AM »
Dream a Little Dream - Mamas and the Papas

All Things Food / Re: Growing food - The Garden Thread
« on: July 24, 2012, 07:49:40 AM »
It's not REALLY pesto unless you use a pestle and morter to make it. I don't use a pestle and morter to make mine anymore. I love mixing it up with pesto. I also like cilantro pesto. bitter greens like arugala, sorrel, mustard, even mixed leaf salad makes a really nice pesto. I like the pistachio idea. might have to try that next time I get the little green guys in my CSA.

Ingredients / Re: 100% Wheat Malt
« on: July 23, 2012, 01:16:00 PM »
Thought I'd chime in and say that I have tried 100% wheat, and its one of my best drinkers. I used 100% red wheat, and Kellerweiss that I cultured from the bottle. I do BIAB so I didn't need the rice hulls. The taste is a little different than with a portion of barley (at least in mine) in the sense that the beer is much richer. I'm not sure why, but process wise I seem to get slightly less (from normal 75% down to 70%) efficiency with this brew. But, I don't know if that is common with large wheat bills or just my own quirk. I really love the rich taste of the beer though. Definitely try it if you like.
I thought there was not enough enzymes in wheat to get conversion. which is why you add some barley, a handful of 6-row even, not so much for flavor but for diastatic power. did it attenuate well? What was your OG-FG/ABV?

This may have been the case at some point but the wheat malt you get today has plenty of enzymes.

All Things Food / Re: Growing food - The Garden Thread
« on: July 23, 2012, 12:41:30 PM »
volume wise, I like to have about as much nuts as packed basil leaves. I use walnuts cause they are cheap and pine nuts are really pretty neutral flavour wise.

my vote is stratification. bad sample.

Yeast and Fermentation / Re: Two yeasts for one split 5gallon batch?
« on: July 20, 2012, 03:14:35 PM »
short answer, no.

check out or

in fact you are almost exacly right with 1 smack pack per batch if the yeast is fresh

Beer Recipes / Re: Dark Ale - My first recipe
« on: July 20, 2012, 01:32:07 PM »
First thing I would recommend when making extract recipes is to get light dry malt extract as your base. On dark and amber extracts you have no idea what the original brewer added to make the wort, could have been crystal malt or munich or vienna or who the hell knows what. So, to have control over the process you need to add your own specialty malts.

I be willing to bet the dark and amber extracts have plenty oif crystal malt in them already, and since extract beers tend to be on the sweeter side, I'd recommend to ditch the crystal malt.

You also may want to rethink dry hopping with cascades. I don't think you need a dry hop on a malty beer like what it looks like you are going for.

Now, I bet you are sorry you asked. ;)

why not light liquid instead of dry?  i don't do any extracts (okay, first beer was extract but not since) and i understand about the dark, amber idea but not sure why dry vesus liquid

I THINK it is because dry is slightly more fermentable than even golden light liquid. but I could be totally off base on that. I like dry, can't really pin down why, except perhaps that I feel it stays fresher longer so when I have a mason jar full in the cupboard for a few months to makes starters with it is still good.

Yeast and Fermentation / Re: Sour Worting
« on: July 20, 2012, 09:56:48 AM »
I thought the same thing.  I have made yogurt before and had seen no gasses like a yeast fermentation creates.  I asked because I was on the Mad Fermantationist website and read about his 100% Lacto Berliner Weisse experiment.  It looked like there was a lot of CO2 coming out of the fermenter.

100% lacto? so it's non-alcoholic? just basically a lactic acid drink?

**EDIT** so I read the link.  I did not know that lacto could produce alcohol. learn something new every day!

Yeast and Fermentation / Re: Sour Worting
« on: July 20, 2012, 08:00:13 AM »
IANAMB (I Am Not A Micro Biologist) but I think that lacto does not produce significant gasses. When I make yogurt it doesn't build any presure in the little cups.

Ingredients / Re: determining alcohol potential using Promash
« on: July 20, 2012, 07:58:33 AM »
If you go into the malt database and choose sugar, highlite the sugar you want, then on the right hand side click on edit.
From there you can change the gravity potential for that sugar.

but hi doesn't want to change the gravity potential, it really does add gravity points, it just doesn't add ABV points as it doesn't ferment. that does seem wierd. I don't use promash and have not used lactose in beersmith but it seems like an ingredient database should include a factor for fermentability. At least with sugars. I grant that grain is harder as the fermentability is affected by the mash regimine but sugars should be simple enough.

I might brew a saison as I will soon be out of my session option. don't have any pils malt but I have pale and wheat, maybe pick up some flaked rye or similar. hmmm. now the wheels begin turning.

All Grain Brewing / Re: Step mashing
« on: July 20, 2012, 07:42:58 AM »
How long for rests?  Generally 10-15 min for the lower temp rests and at least 30 for your main saccharification rest.  If you do multiple sacc rests, go longer on the one that favors the wort fermentability you want (lower temps = more fermentable).  Higher temp sacc rests take longer than lower[...]

Gordon, is this true of step mashes only? I always thought that higher temp sacc rests went quicker. I usually do a 158* for 45 minutes but a 148 at 90+. am I doing it wrong? That's what beersmith tells me to do. (i'm not a robot, I just follow directions exactly  ;))

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