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Messages - morticaixavier

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5641
Doing a 7 days speed bitter for a party on the 17th. Got my starter going last night. also have to tear down and clean a keg, a carboy and a bucket. and I really should bottle the barley wine that's sitting in a rum barrel for 4 weeks now. blerg bottling. I have gotten so lazy with the keg.

5642
Going Pro / Re: Unwritten rule for Pro Brewers
« on: December 07, 2011, 08:29:52 AM »
Given my general state of wakefulness (or lack thereof) every morning at 5:30 I would almost definitely slash my throat with one of those. 

Well, in Germany the tradition is for men to shave in the evenings after work, for their wives.

Hey that's what I do! when I shave that is (once every couple weeks) at night before bed

5643
The Pub / Re: it's that horrifying moment
« on: December 06, 2011, 11:10:42 PM »
uncanny. even before reading your comment I thought so!

5644
Yeast and Fermentation / Re: Help! Brett only beer slow/stuck fermentation?
« on: December 06, 2011, 07:51:44 PM »
I don't know for sure but I am pretty sure Brett is a slow mover. I would wait it out or maybe pitch more brett!

5645
General Homebrew Discussion / Re: Ask The Experts: Denny Conn
« on: December 06, 2011, 04:43:19 PM »
Not only are the seeds flavourless but at harvest time the whole pod is more or less flavourless. it takes a verly long involved curing process to make it into Vanilla. Traditionally it is sweated and 'fermented' thorugh a process of exposing it to hot sun during the day and then covering with blankets at night. can take weeks.
And yet i suspect most of us would try it if we had some growing in our yards and had the right climate for it :)

yup. ludites! gotta do it all ourselves. I heard an interesting term the other day 'recombinant food' which describes 'recipes' made up of other, already complete foodstuffs. Such as rice krispy treats and anything containing a can of mushroom soup.

5646
Going Pro / Re: Unwritten rule for Pro Brewers
« on: December 06, 2011, 02:16:02 PM »
We just havn't figured out a way to make a safety razor from a coleman extreme cooler yet ;D

5647
Yeast and Fermentation / Re: Schneider Weisse - bottle capture success
« on: December 06, 2011, 02:13:56 PM »
No... That's what I had on hand when I bottled (S23)

I don't bottle that much except for anything over 7%, so I am use to adding dry yeast when I bottle... it seems to give me better carbonation results... I usually use ale yeast.

I didn't want to keg this as I believe better results come from bottling and a tiny bit of yeast in the bottom of every bottle just as the original.

If I was to do it correctly I would use wort and the original strain, but that takes a bit more effort.

That's the great thing about this yeast, its out there for anybody to use.

I am reading Brewing With Wheat right now and he mentions that alot of wit breweries will centrifuge before bottling because they want less yeast but they still use the still present yeast. It certainly doesn't hurt to add fresh yeast but you really don't need to with a beer like this. with such a short rest time.

5648
General Homebrew Discussion / Re: Ask The Experts: Denny Conn
« on: December 06, 2011, 02:09:06 PM »
I have wanted to grow and harvest vanilla for years but have not lived in a climate where it is practical or even been able to find an ochid to try and grow indoors. From what I understand it's actually a pretty easy orchid to grow as these things go. The curing process is long and laborious but so is brewing so...

You do have your work cut out for you--the flowers bloom in the am and just last for a day. 
They must be hand-pollinated (toothpick or bevelled bamboo).
The tiny black seeds are flavorless--the flavor comes from the remainder of the fruit (pod and pith).

http://en.wikipedia.org/wiki/Vanilla

Not only are the seeds flavourless but at harvest time the whole pod is more or less flavourless. it takes a verly long involved curing process to make it into Vanilla. Traditionally it is sweated and 'fermented' thorugh a process of exposing it to hot sun during the day and then covering with blankets at night. can take weeks.

5649
Yeast and Fermentation / Re: Schneider Weisse - bottle capture success
« on: December 06, 2011, 11:53:20 AM »
Sounds like a cool experiment! Why the lager yeast at bottling? just trying to prevent anyone else from culturing 'your' yeast?

5650
General Homebrew Discussion / Re: Ask The Experts: Denny Conn
« on: December 06, 2011, 11:50:02 AM »
But, as you point out, the pod itself has flavor and should be used, also.  Those suckers are expensive and you don't want to waste anything!

They grow on trees around here (actually the orchids that produce the pods grow on trees around here).   :D

I put my spent vanilla pods into a bowl of sugar.  After a week or two you have vanilla-sugar.  (Thank you for the idea Chef Emeril).

Can you harvest and cure those pods Carl? I have wanted to grow and harvest vanilla for years but have not lived in a climate where it is practical or even been able to find an ochid to try and grow indoors. From what I understand it's actually a pretty easy orchid to grow as these things go. The curing process is long and laborious but so is brewing so...

5651
The Pub / Re: woo hoo! We win!!!
« on: December 06, 2011, 08:43:21 AM »
as they say, the rain in spain falls mainlyin seattle

5652
Beer Recipes / Re: Modification question
« on: December 05, 2011, 04:31:10 PM »
another question is that 3 gallons pre or post boil?

If pre then you are looking at 2-2.5 gallons post boil at a gravity of between 1.100 and 1.100 post boil. so calc the recipe for a normal sparged 5 gallon batch at 1.075 - 1.094

if Post then you are looking around 1.085 so plan a normal sparged 6 gallon batch at around 1.065

kind of wide range.

5653
Ingredients / Re: Protein rest for Golden Promise?
« on: December 05, 2011, 04:22:15 PM »
One thing I would suggest for a Pilsner: use Pilsner malt  :)

THIS^^^^
Yup, agree. Someone gave me 10lbs. of golden promise, so I need to find something to make with it. Got any ideas?

A Scottish or Irish Ale. I use GP as the base malt for all of my Scotch and Irish style beers.

if you have lots of hops you could do a pretty nice bitter (ESB I would guess with 10lb) mash high with lots of late hops.

If you stick to just one hop you could do a pretty nice SMaSH

5654
Kegging and Bottling / Re: bottling from a keg
« on: December 05, 2011, 04:17:34 PM »
I always wonder when flushing with co2 is mentioned how much o2 you really get out of the bottle.

When I flush a keg it is full of sanitizer when I start out but with a bottle, unless you want to do the same thing, it is full of o2

If you could visualize the gases in that bottle color coded, Red for o2 and blue for co2, when you 'flushed' what you would see is the colors mixing to a nice purple. I imagine at some point, if you kept pumping in the co2 it would turn blueish but never blue as the gases would continue to swirl about and mix. I am sure you get alot of o2 out but you will never get it all. so youreduce the contact with o2 but you do not eliminate it. This would be true with a beer gun as well as a picnic tap, number 2 stopper setup so I guess it's not very helpful. I feel like without o2 absorbing caps or bottle refermentation you will never get rid of all the o2 in there.

5655
Wood/Casks / Re: How long can I reuse a barrel?
« on: December 05, 2011, 04:12:25 PM »
Well given that bourbon can only be made in the US he has to pay lots of shipping import tarriffs I would think but it does still seem really high.

Phil, have you looked into some more local distilled barrel aged spirits? Cognac, Port etc. even scotch or irish might be cheaper.

**EDIT**

not that high I guess. I got what is looking like a really good deal on my barrel and for 500 liters worth with shipping it would cost ~1400.00 shipped just from TX to CA.

at the price they were selling your barrel at Tom it would be more like $4,000.00 for 500 liters worth.
Yeah, but we're talking 20 liter barrels - I would think Phil would go with larger ones, the price drops quite a bit as you go to larger sizes.  I would definitely be looking at something other than bourbon barrels if that is the best deal he can get, like you suggested.

Yeah I thought of that after I posted but got distracted. I imagine a full barrel size would be cheapter per liter. still shipping is going to be a killer. But I like the sound of a CAP aged in burgundy barrels sort of a franco-american fusion thing. (not spagetti o's though ;D)

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