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Messages - morticaixavier

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5746
Homebrew Clubs / Re: AHA helping Brew Clubs with membership
« on: February 24, 2012, 03:08:28 PM »
The AHA website does have a listing of clubs by area. perhaps not zip code but it shouldn't be that hard to find a club in your area that way. That's what I did when I decided to join a club.

5747
General Homebrew Discussion / Re: Sour Beer Sanitation
« on: February 24, 2012, 03:06:02 PM »
The specific type of lacto traditionally used in Berliner Weiss is inhibited by IBU levels of 10 and higher.  If the beers you brew are generally much higher than 10 IBUs then I wouldn't worry about it if you are using the appropriate lacto.  Sorry I can't remember the appropriate type of lacto.

That would be lactobacillus.


The lactobacillus found in Berliner Weiss is different than the lactobacillus found in Lambics.  I believe Wild Brews has a description of the two types.  The one for Berliner Weiss is inhibited by 10+ IBUs and feeds only on glucose (homofermentative) while the one for lambics is not inhibited and is heterofermentative (e.g. can eat dextrins left behind the yeast).

While good sanitation practice is a good idea in and of itself, you don't need good sanitation practice to eliminate infections from the Berliner Weiss lacto; you just need enough hops.

inhibited is quite different then destroyed or eliminated. inhibited just means it will sour things very very slowly.

5748
General Homebrew Discussion / Re: Sour Beer Sanitation
« on: February 24, 2012, 12:28:41 PM »
really you are talking about some racking hoses which should be replaced every once in a while anyway. a bucket, and it never hurts to have an extra. and maybe a racking cane so it's not really double equipment. you can use the same kettle and mash tun etc. if you use glass fermenters you don't have to dedicate those and even if you use plastic it's an insurance issue more than a have to issue. worst case if you don't dedicate a plastic bucket is that the next batch of non sour beer turns sour and then you have to get a new bucket. I would get new racking tubes after you sour or after you accidentally infect the next non sour anyway.

5749
All Things Food / Re: BBQ Style
« on: February 24, 2012, 12:18:14 PM »
If your going to eat it you should be willing and able to kill it in my mind.
I kind of understand your sentiment, but when you really look at it it is hard to justify.  I'm willing to do it, but what about someone who is too squeamish - not allowed to eat meat?  And what do you mean by "able".  Time?  Knowledge and expertise?  What do I do, approach a farmer and say "can I kill one of your pigs?"  And what would I do with a full butchered pig?  If you're going to use a knife for the butchering, do you need to be willing and able to forge one?

If you're going to use a web forum, you should be willing and able to program one. ;)


A web forum or knife is not a living feeling being (I think) It does not give up it's conciousness for your use and in fact is not consumed (Granted this is arguable with the knife as it is slightly consumed). Yeah I think that at least once in your life, if you are going to eat pigs you should approach a farmer or a friend who raises them, and ask if you can kill one.

Able... well I suppose physically unable folks might get a pass as long as a true willingness exists. But it's hard to say 'I am willing to kill this animal' and really mean it if you are never presented with the opportunity. Doesn't have to be a pig, could be a chicken. even catching a fish is good. It's the awareness that this being is alive and vital and because of your choices and actions it will no longer be that. If you buy a piece of cow in a styrofoam container you have still caused it's death but you have not experienced that death in a real way.

If you are too squeamish to kill an animal then maybe you should reexamine your feelings about eating them. That is actually my point. I think that alot of folks who eat meat would not if they had to kill an animal themselves. The idea that it is moral to eat and animal but not to kill one is strange.

Anyway, it's not about 'allowed' and 'not allowed' I am not (yet) the king of the world so y'all can do what you like. It's more a philosophical stance.

and just to head off one argument, I am aware that the plants I cut out of my garden are vital beings and try very hard to keep that awareness with me as I pick, cook and eat them. I even think about it when pulling weeds and certainly when picking slugs off my tomatoes and squishing them.

5750
Beer Recipes / Dry hopping advice
« on: February 24, 2012, 10:38:57 AM »
So I have an IPA in primary. heading into week two I will likely keg this weekend or early next week. I want to keg hop to get that fresh aroma in there. Here is the recipe

10lbs pale malt
2lbs rye malt
1lbs red wheat malt
2lbs flaked rye

mashed at 150 for 60 minutes

.5 oz Ivanhoe @ FWH
1 oz ivanhoe @ 30
1.5 oz ivanhoe @ 15 (I think or 1 @ 15 and 1.5 at 10...)
1 oz ivanhoe @ 10 min (I think or 1.5 @ 10 and 1 at 15...)
1 oz ivanhoe @ 5 min
1 oz ivanhoe @ 0 min

So that took care of my 6 oz of ivanhoe. I do have about 1 oz of belgian goldings. so I could dry hop with that.

The ivanhoe is an heirloom cluster hop frm northern california. It has lots of tropical fruit, pineapple flavour and aroma. do you think the goldings would work? or clash?

5751
I'll be bulk aging my old ale in secondary carboys as I have plenty of carboys and my kegs are full.

But on that note, does kegging count as bulk aging?  If so, I suppose I bulk age most of my beers.

if there are any benefits to bulk ageing I would think you would get them in the keg as well.

old ale might actually make sense to secondary for a while. the style expects a little oxidation to really hit that sweet spot (pun not intended). That little sherry sweetness makes the style in my opinion.

5752
All Things Food / Re: Roasted some Coffee Today
« on: February 24, 2012, 08:55:15 AM »
That coffee looks delicious.  And I'm jealous of your stove.

+ 1 on both sentiments.

5753
Along these lines - since the OP question has been answered - what are the opinions of the value of bulk ageing big boy beers like this in secondary, versus bottling after an extended period in primary (such as 5 or 6 weeks in primary)?

I know the dominant opinion is no secondary, ever, excep for fruit and hops. Are there any contrary opinions out there for beers 1.080 and up? Does secondary with bulk ageing make a huge difference vs. extra time in primary and bottle?

I don't know if it is no secondary ever rule, just that it is not really needed most of the time and carries a risk of causing issues. bulk ageing of a big beer can be a really good idea. the flavour melding and development happens differently in each sample so if you only have 1 sample (bulk ageing) you get a more consistant profile, at least in theory. I don't usually have room to store a carboy full of beer anywhere for that long so I bottle and can stash it here and there. But I do try to give it a good long time on the yeast.

5754
Commercial Beer Reviews / Re: Pliny the ...
« on: February 24, 2012, 08:43:31 AM »
Well, I MAY have tried the younger finally. The local bottle shop had

"This is not the IPA you are looking for" from "That one Brewery"

20 ounce pints for 6.50. worth it. a very nice big hoppy beer. you could tell it was strong but not immediately. The balance between sweet alcohol and bitter hops was just about perfect. nice citrus aroma. yummy

According to a few who were there, Taylor was having a little fun with everyone and that was actually a DIPA from Berryessa.

entirely possible. The staff was obviously in on some kind of joke. regardless, it was delicious and strong. I'de beleive 11% i'd also beleive 9% not less than that though. I was fairly toasty after my one pint.


5755
All Things Food / Re: BBQ Style
« on: February 24, 2012, 08:39:03 AM »
BBQ and smoking is so intriguing. however as a vegetarian I can't justify buyng a smoker or anything unless...

What are some non-meat things y'all bbq or smoke?

I've smoked tofu before. It was pretty tasty. I like to "brine" or soak the tofu in soy sauce or some other salty solution for 30 minutes or an hour then throw it in the weber to smoke at 250 for an hour or 2. Get's nice a firm and tastes great.

good call, I love smoked tofu coated with chopped pistachios and grilled briefly. sliced on salad with olives and egg salda nicouce.. nicoise... whatever, you get the idea. damn french (the language not the country).

I would try hard boiled eggs and cheese, If you are lacto ovo inclined. If you want to go to the darkside find some grass feed beef and pork,maybe open pastured poultry. The thing you got to ask yourself is the genetically modified soy better than grass feed animal?  I would follow my conscience.

That all said grow your own what ever that be, eat close to the ground, know what you eat and know your food provider.

After 12 years of being vegitarian(my wife was a veg for 25 years), and health concerns, we went with what we could grow. Alot of hard work but worth it, you are responsible for the life on your charge and take. I think it is your choice of what you can get or grow.

I would suggest everyone to investigate the pastured beef,pork,chicken and other polutry. 

Not saying to go to Walmart the worst you can do.

I hear you on eating close to the ground. We just got our seeds this week and I have been preparing the garden on weekends for the last month or two. We actually just harvested our winter brocolli for dinner last night. yum. HB eggs are an intriguing idea. Maybe I will have to rig up a little smoker for playing with. Cheese too.

Don't forsee going over to the 'dark side' as I was born and raised veggie but the wife likes a piece of fish now and again. I admire those that take life seriously enough to raise and butcher their own meat/poultry. If your going to eat it you should be willing and able to kill it in my mind.

What are some non-meat things y'all bbq or smoke?

Pot

I will keep that in mind as well carl.  ::)

5756
Commercial Beer Reviews / Re: Pliny the ...
« on: February 23, 2012, 10:36:17 PM »
Well, I MAY have tried the younger finally. The local bottle shop had

"This is not the IPA you are looking for" from "That one Brewery"

20 ounce pints for 6.50. worth it. a very nice big hoppy beer. you could tell it was strong but not immediately. The balance between sweet alcohol and bitter hops was just about perfect. nice citrus aroma. yummy

5757
General Homebrew Discussion / Re: batch sparging
« on: February 23, 2012, 04:35:13 PM »
I guess I assumed if fly sparging you would drain out some liquid but not all and then sparge onto the grain bed itself as opposed to keeping a water level above the grain.  :)

ahh don't mind those guys. they are smart a##es  ;)

but yeah, what you are describing is fly sparging without a sparge arm. I batch sparge, just drain the tun. refill with more water and drain again. It's nice because you can see how much you got from the first runnings and add water to get your preboil volume pretty exactly. or you can parti-gyle easily, first drain goes in one kettle second into second kettle. or you can resparge after you have yoru volume to get some extra wort for canning starter wort.

course you can do all those things with fly sparging as well. batch just seems simpler to me.

5758
Beer Recipes / Re: Need to use some excelent chocolate
« on: February 23, 2012, 03:32:52 PM »
or make a mouse with it. that would be really good i bet.


**EDIT because mouse is not what i meant **

moose is not right either. can't do accent marks. hey one of you spelling nazis help me out here. fluffy sweet cream or egg whipped and mixed with chocolate is called...?
mousse

Thank you!!!!

5759
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 23, 2012, 02:36:09 PM »
I agree absolutely that having a medium in the keg (or whatever) assures that you purge out all the o2. But I disagree that if you let the co2 run long enough that you don't purge out most if not all of the co2. If you have a glass of milk and you pour water into it the water and milk will mix. But if you pour long enough you will end up with all water.
yeah, I admit it borders on ocd and probably doesn't matter either way. just being a pedant.

5760
All Things Food / Re: BBQ Style
« on: February 23, 2012, 02:35:06 PM »
BBQ and smoking is so intriguing. however as a vegetarian I can't justify buyng a smoker or anything unless...

What are some non-meat things y'all bbq or smoke?

I've smoked tofu before. It was pretty tasty. I like to "brine" or soak the tofu in soy sauce or some other salty solution for 30 minutes or an hour then throw it in the weber to smoke at 250 for an hour or 2. Get's nice a firm and tastes great.

good call, I love smoked tofu coated with chopped pistachios and grilled briefly. sliced on salad with olives and egg salda nicouce.. nicoise... whatever, you get the idea. damn french (the language not the country).

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