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Messages - morticaixavier

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6271
Yeast and Fermentation / Re: Sour Beers
« on: December 12, 2011, 11:58:37 PM »
awesome post! I have nothing for you but awesome post.

I have yet to make a sour, although it is coming up very soon. I actually cultured something from the skin of a plum and have been feeding it small wort starters for a couple months now. I see yeast like activity for sure with some other interesting smells along with it. nothing bad so far and no mold (yea!)

but it's worth trying. what I did was make up three jars with some 1.030 wort and I put a grape from my backyard in one, left one outside overnight and put the plum skin in the third. the outside one grew mold almost immediately :-\. The grape one was promising at first but then turned to nail polish remover :'( The third one smelled kind of nice so I put it in the fridge and took it out again the next time I had a little wort left over to feed it. I was going to do a third sparge on my last batch and pitch it into that but I got lazy cause it was late. Next time!

6272
All Grain Brewing / Re: Troubleshooting a Zymurgy Cherry Choc Stout
« on: December 12, 2011, 04:56:25 PM »
I would think that the high mash temp and 6lbs of caramunich were the biggest problems with the high FG.  Also give the beer a couple more days and it might drop some more.

I get the high mash temp - probably won't do that again - but can you explain the problem with caramunich and the FG? Did the starches not convert or are there none there to convert?

I don't think either of those things speak to the low OG just the high FG. Low OG says, crush, mash pH, loss due to deadspace in tun or an error in the recipe.

6273
All Things Food / Re: Knife skills with a santoku are impossible to find
« on: December 12, 2011, 03:36:34 PM »
I don't cook meat but as I understand it the french (not familiar with german) chef's knife is much better at applications where you need to get that point in there to pull apart a joint etc. The santuko is better for fine slicing with foods that have a lot of drag like fish or fleshy vegetables. as bluesman says practice. Unless you are ready to go to apprentice under a chef your best bet is to figure out what works best for you. as you see when watching mr. pepin there is no 'right' way. my santuko has enough curve to the blade that I can rock it through food as well as the french. but I can't split a butternut squash with it as well as I can with the french. The blade is deeper on the santuko so I don't bang my knuckles as much but it doesn't have as much weight either...

so practice and experiment. find out what works for you. don't simply go by what others do or there is no new things.

6274
Ingredients / Re: Hop quality question
« on: December 12, 2011, 03:21:24 PM »
Given it's a hefe and you shouldn't get any hop flavour or aroma in that style (I am assuming german hefe) I would go with the mt hood, calculate approximate AA degredation and adjust amount accordingly. as long at they don't smell bad that is.

How is that calculated?

I know beersmith will do it for you automatically but to do it manually...

well I know hops are rated on their storageability (Is that a word?) and I think there are basic ROT percentages per year/month sort of values assigned but I am not sure where you would get that info. as hopfenundmalz says though. if there is any unsavouryness to the hops chuck 'em. or put them in a paper bag above your kitchen stove and brew a lambic in a year or so. ;D

6275
The Pub / Re: Bye, friend
« on: December 12, 2011, 03:17:06 PM »
Sorry to read that Kit, no doubt a staggering day on a couple levels.  I hope your son heals and recovers quickly and is able to appreciate the good in dogs later in life.

I will be sure to make an animal lover of him.
I can't imagine having a son that doesn't love canines.


This is such a hard thing to do. I have been struggling to find a way to encourage you to make sure your son understands how to behave with dogs but I see that you don't need to hear that. I am so sorry that you had to make that choice and I hope that your son recovers well and learns to love and respect our long time partners in the years to come. I rescued a large powerful pitbull mix who had been seriously abused his whole life and I worried alot about this issue with him as my sister was still a baby at the time. I got lucky and he turned out to be one of the best dogs in the world around children. He wouild get into fights with other dogs at times although I never saw him start it and he would stop on my command even if it meant he got hurt but I can imagine how hard it would have been had he been a different dog. I wish we could go out and find the people that did this to these dogs and put them down. It seems like a so much more just solution.

6276
Ingredients / Re: Hop quality question
« on: December 12, 2011, 03:10:04 PM »
Given it's a hefe and you shouldn't get any hop flavour or aroma in that style (I am assuming german hefe) I would go with the mt hood, calculate approximate AA degredation and adjust amount accordingly. as long at they don't smell bad that is.

6277
The Pub / Re: Micropile foundations
« on: December 12, 2011, 09:00:17 AM »
The people I've talked to today say I need to request an 'etude du sol' - soil study. They do exactly what Puna mentions, take ground penetrating radar scans of the whole lot, then take at a minimum of three core samples. It's expensive, but I'd rather pay a bit more for some place where I won't have problems later on. More cost now = less cost later, etc.

I know it's not ideal to do this, but the thing to remember is that the entire country is less than the size of Texas, but with three times the population. All of the 'really good' land already has a house on it, and demo costs are crazy crazy high because of anti-pollution and antiquity regulations. Which means to get anything with some property, you have to buy swampland or something slightly better...

When I was a little one I lived with a pack of wild lesbians who decided to build their own house... on a flood plane... from reclaimed timber... octagonal. It actually worked really well and is still standing 30+ years later. What they did was build pilings out of 24"x24" beams that were salvaged from an OLD factory. They tied several together and put them in 6' holes so when the river flooded (which is did every year) the pilings would float up slightly and then settle back as the water level dropped. Now this was in VT in the 70's so zoning was not much of a problem and you would probably have a hell of a time getting past zoning in france what with the antiquity rules etc. but it can be done in even the most unstable land. It just takes a lot of foresight.

6278
The Pub / Re: Another book thread
« on: December 12, 2011, 08:55:27 AM »
Rreading Brewing With Wheat and REAMDE by Neil Stephenson. I have been really enjoying stephenson lately. I love PKD but everytime I read one of his books I feel like I am about to have a psychotic creak. something about his writing style pushes buttons in my brain in a wierd, slightly worrisome way. Recently finished Machine Man by Max Berry another author that consistantly produces excellent cyberpunk esque scifi.

Like Carl I 'read' alot of books in audio format cause I drive a lot and it helps keep my mind on cleaning the house etc.

ahh and the classics, don quixote and moby dick

6279
Equipment and Software / Re: oxygenation
« on: December 12, 2011, 08:42:32 AM »
With the CO2 canisters, how long do you all let it run?

Thanks

I imagine it's just a typo but you want o2 not co2. well you want co2 as well but that's later ;D

6280
General Homebrew Discussion / Re: BJCP Exam Question
« on: December 12, 2011, 08:29:26 AM »
I get cardboard with oxidation. it can actually start out kind of nice, a little sweet tasting (I guess this is called sherry like) but quicky turns to cardboard.

6281
General Homebrew Discussion / Re: Kegerator or beer fridge placement?
« on: December 12, 2011, 08:28:16 AM »
Mines in the garage but I mostly use it for fermentation/storage as the back room stays cool enough for serving purposes so that's where active kegs live.

6282
I use a cheapo dial thermo I found at safeway for 6 bucks or whatever. I do teh ice water boiling water thing before each brew session and it seems to work okay. I wish the dial were bigger and the probe longer but hey it works. I suspect I got really lucky but I am not looking that particular horse in the mouth.

6283
All Grain Brewing / Re: How do yall buy grain?
« on: December 12, 2011, 12:57:03 AM »
Yeah I buy base grain by the sack and everything else to order. I generally only buy organic ingredients so that limits my options as I have only found one place with a decent selection but I can get sacks of 2 row, american/canadian, british or german and all the basic specialty grains. I brew alot of partigyle brews so I am generally getting 20+ lbs of base grain for a recipe anyway and it's ussualy only 10 bucks or so more to get the whole sack.

6284
General Homebrew Discussion / Re: Looking for Ask the Experts suggestions
« on: December 12, 2011, 12:50:25 AM »
Another idea, although I may be the only one interested but I would love to hear what Lance Jergensen of Rebel Malting in Reno has to say about micro malting and the differences between maltings that target middle of the road mass market sales and those that have to find creative hooks to get business and stay in business.

6285
Yeast and Fermentation / Re: choosing a yeast for my first Barleywine
« on: December 10, 2011, 01:20:46 PM »
I have used sugar in BW just to ensure not to thick a body but I think of that more as an american BW thing. My English BW is 100% munich mashed at 148 for 2 hours and boiled for 2 hours with hops at 120 and 30. I used WYeast 1098 for that one and it's awesome. Pitched a cake from a 1.032 ordinary.

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