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Messages - morticaixavier

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Yeast and Fermentation / Re: First time with Brett
« on: December 08, 2011, 10:36:52 AM »
That's an awfully strong Flanders.

havn't you seen him with his shirt off? he's a strong guy! okely dokely!

The Pub / Re: What beer opened your eyes?
« on: December 08, 2011, 09:46:15 AM »
let me guess, ackes place? did youcatch and The Wards shows back then? Man I always wished I had.

You got it.  Rasputins and Last Chance were our usual haunts as well.  After a while, we started going to J.P. something ( can't remember...those brain cells are long gone ) on the same block as The Chance.  It was mostly townies, but since I was raised in VT, thems was my peoples :)

Never saw the Wards but then I could have walked into Nectar's and seen Phish anytime I wanted but never did.

mmm nectars gravy fries. one of the most satisfying and disgusting things on the face of the planet. But late at night a little drunk and very stoned there is very little that compares to the joy of a giant pile of fries and a bowl of greasy turkey gravy. And I am a life long vegetarian!

The Pub / Re: Moonshiners
« on: December 08, 2011, 09:43:58 AM »
I have not heard of this show but on the legality issue it would be pretty easy to either a) go ahead and spend the time and money to get them a legal permit or b) make it easy on themselves and get a permit to distill for fuel which is quite easy to do. Just don't drink it! that would make it illegal.

I live on the 4th floor of an apartment complex in a rather urban area, so unfortunately I don't have the option of using a propane setup without doing something very stupid and/or illegal on the patio.  I'll do a test run tonight just to get a ballpark time of how long it'll take and to see if it's even possible.  That being said, the pot fits perfectly over two burners, so who knows.   

I don't think you will have a problem. I have done plenty of full boils on two burners of some pretty funky old electric and gas stoves. Maybe ended up a little darker than it might have otherwise but never tasted scorched. It might also take longer so there is the issue of continued conversion of the partial mash part. Until it reaches a temp sufficient to denature all the enzymes your wort will continue to convert and thus get slighly more fermentable. But not much I would think.

Yeast and Fermentation / Re: Help! Brett only beer slow/stuck fermentation?
« on: December 07, 2011, 04:39:16 PM »
I'm feeling making another one too. As for using the dregs, don't I have to let it sit for like the next 3 years until it's drinkable or something? Again no idea, just experimenting.

yeah it will want some age but you can transfer it to secondary or a barrel after a while and reuse the 'cake'.

The Pub / Re: I need a sword...
« on: December 07, 2011, 04:38:09 PM »
I will do so far as to say not even the red sauce and cheese matter. If the crust is thin and chewy it can have olive oil and sun dried tomatoes or spinach and herbs or some asiago sprinked all over it and it is good pizza. If the crust is soggy or too thick or bready or... it's not good pizza. Might be okay pizza and if your hungy it might be just the thing to make you smile but it's all about that chewy/crispy crust. everything else is just dressing. That being said, at my house when I make pizza it's a big thick cicillian style with lots of yummy toppings and that is good to. at least until I get a pizza stone or line my oven with quarry tile.

Yeast and Fermentation / Re: Help! Brett only beer slow/stuck fermentation?
« on: December 07, 2011, 04:32:39 PM »
Well patience be damned I went right after work to buy another packet of Brett. l. (for another $13), get home and of course the freakin' thing is bubbling! It took 4 full days, but tiny bubbles have started! I I could pitch the new packet I got or I suppose I could make another sour this weekend. Any votes?

make another one. if what eltharyon says is true you don't want to pitch more in there right? I have no idea if it is true but...

General Homebrew Discussion / Re: Happy Birthday AHA!
« on: December 07, 2011, 04:07:34 PM »
Happy buthurthday AHA!

All Grain Brewing / Re: Mash thickness using a RIMS
« on: December 07, 2011, 03:12:40 PM »
I believe you have it correct. it would be 16 liters. But also don't worry that much. The enzymes will do their work just fine right up to and exceeding 2 qt/lb. even 3 I have read. I think often when someone puts 1qt/lb it's either caue they are doing no sparge and thats all they need to get their preboil or because that's all that will fit in the tun. but I do not recirc or have deadspace in my tun so others may know better.

Like Tom^^^

Going Pro / Re: Question
« on: December 07, 2011, 10:22:38 AM »

Commercial Beer Reviews / Re: Celebration is out again
« on: December 07, 2011, 09:05:13 AM »
Sierra Nevada Celebration fresh hop ale. Nice and bitter, fizzy sweet amber colored hop burst of a beer.

Man I like this beer anyone got a recipe? Is it a piney citrus hop combination?

I picked up a couple of cases this afternoon.  Man I love this beer too!

#1 on the Sierra Nevada runway...  Bigfoot!  Woo hoo!  I've been reading about a limited edtion SN Bigfoot aged in bourbon barrels.  Be still my beating heart!!

nice! I just looked it up. Looks like a tentative release date of may 2012. I have friends in Chico, you can get they are getting a call to keep their eyes open! only 100 bbls

Going Pro / Re: Question
« on: December 07, 2011, 09:00:11 AM »
31 gallons traditionaly, at least in the US. a 15.5 gallon keg is a half barrel. 5 gallon keg a 1/6 barrel.

Extract/Partial Mash Brewing / Re: Forward to the Past
« on: December 07, 2011, 08:35:44 AM »
I use iodophor to sanitize stainless.  Otherwise I use bleach. 

My "brewery" water is rainwater that has been filtered and disinfected with ultraviolet light.  I use one of these to supply disinfected water to the whole building:

Trojan UV Max

If I'm trying to do a CIP system can I use iodophor, or would that screw up the high-heat silicone tubing?

Also Puna, do you have a schematic/diagram for that whole-house system? Do you think it would be possible to use as a supplement to city water?

I use idophor and it doesn't seem to affect the silicone at all. Always turns vinyl all yellow but the silicone is fine as far as I know.

General Homebrew Discussion / Re: Ask The Experts: Denny Conn
« on: December 07, 2011, 08:33:55 AM »
My vanilla orchids are the free-range kind.  A friend who grows them commercially gave me some cuttings a few years ago.  I followed her advice and just laid them (one each) in the crotches of ohia trees, and they took off like wildfire.  No roots in soil.  Just natural compost that collects in the V formed by the branching trunks.  I have five growing.  Living here getting things to grow is not the problem.  Keeping things from growing out of control is a lot of work.  We have a saying, "In Hawaii you can plant a broom handle and grow a broom tree."

There are no natural pollenators here, so the tough part is pollenating the flowers by hand.  Actually, once you get the hang of it pollenating is not so hard.  It's catching the flowers at the right time for pollenation that is challenging.  One must remain vigilant.  The window for pollenation is only a few hours long.

Mort is correct.  The drying and flavor developing process takes several months.  Comparible to the time and effort put into brewing lambics, I would say.

Denny - I know of the Hawaiian Vanilla Company, but have not been to their farm.  I work with quite a few farmers on the Hamakua Coast.  My lab does bacterialogical testing for food safety certification. (total coliform - E. coli).  I bring home a lot of free exotic tropical produce.  People are experimenting with new crops since sugarcane has gone away.

What happened to the sugarcane?

priced out of the market by cheaper south american sources. still a couple operations going on there though. When I was on maui you could smell the refineries once in a while.

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.

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