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Messages - morticaixavier

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Kegging and Bottling / Re: high alcohol bottling
« on: November 10, 2011, 08:52:02 AM »
Just the topic that's on my mind.... I just made a Belgian Quad for the first time.  I figured after secondaring it down for a month, I'd try to put it in bottles.  First question: do I need to leave it in the secondary for a longer time to allow more sugars to be used up so as not to create overcarbed bottles?  Next question:  I used Wyeast Belgian Abbey 1762, are you saying I need to add additional yeast for priming/carbonation?  The original yeast is not sufficient? 

You want to leave that beer in primary on the whole yeast cake until it is completly attenuated. This means when you have hit a stable gravity for at least 3 days. So no secondary, generally once you transfer to secondary you have removed so much yeast that it has a hard time finishing up any remaining sugar. If you make sure the gravity is stable you can add your priming sugar and be confident that it will not over carb. In terms of adding yeast at bottling it is not absoutley necesary but it is 'cheap insurance'. You might well have plenty of remaining yeast but is is very stressed by the high alcahol environment and half packet of dry yeast is pretty cheap so why chance it?

Kegging and Bottling / Re: Corney keg for conditioning
« on: November 10, 2011, 08:45:45 AM »
If you fill your keg with sanitizer right to the brim and then push the sanitizer out with co2 (into another keg or bucket for reuse) then you have purged very nearly all the o2 before ever introducing the beer to the keg. This prevents any contact with o2. You can even force the beer out of the fermenter with CO2 thus preventing any contact with o2. Check out this link for instructions.

General Homebrew Discussion / Re: Temp question: How exact?
« on: November 10, 2011, 08:41:47 AM »
you can also afix the probe to the outside of the fermenter with some paper towel or bubble wrap around it so that it reads, more or less, the temp of the liquid without actually being in the liquid.

The Pub / Re: blacker than black
« on: November 09, 2011, 02:16:37 PM »
although there was no mention of the material absorbing the wavelengths used for radar. so I am not sure how well it would work for stealth. But it seems like it would be an interesting product in the solar energy industry as well. In space black may help with cooling but on earth it helps with heating.

Kegging a basil ale and possibly transfering a allmunich barley wine to a rum barrel

Yeast and Fermentation / Re: fast(er) turnaround and big beers
« on: November 08, 2011, 04:47:51 PM »
Cool, thanks y'all!

Yeast and Fermentation / fast(er) turnaround and big beers
« on: November 08, 2011, 03:37:44 PM »
So with all this talk about fast turnaround on beers (nice article by the way Drew) It got me thinking. I have a 1.100 barley wine heading into it's second week in primary. It is destined for a 20 litre rum barrel which is currently sitting in my spare shower. I have been soaking the outside of the barrel with water every couple of days in hope of preventing too much drying and was planning on going three weeks (given a finished beer in that time) before introducing the two. But now I wonder. Given that I did everything right with the BW (Except pure O2), Yeat nutrient, lots of shaking and a whole big, fresh eyast cake from a 5 gallon batch of bitter, can I get away with moving the beer to the barrel after two weeks (given a finished beer)?

And more importantly can I actually produce as good a beer as if I had left it for three weeks?

It appears to be more or less done fermenting, the krausen has dropped and the temp has dropped to ambient. Havn't taken a gravity reading yet though.

Trying to balance letting the yeast have plenty of time and not ruining a really nice barrel with lack of filler.

on a side note do I need to be sure to have 20 litres in the 20 litre barrel or if there is only 17-19 will that be okay?

The Pub / Re: help!i
« on: November 08, 2011, 02:11:02 PM »
Skeered of linux huh? Common problems people experience with pc's are virtually nonexistent with a linux system. Though everyone I know who switched to a Mac of some sort loves them and swears they'll never buy another.

So weaze. Did you find a solution to your woes?

weaze woes!

If he had painted himself blue we could say 'weazes woes were woad' or 'weazes woad was woefull' WOW!

Zymurgy / Re: Fast turnaround.
« on: November 08, 2011, 02:06:16 PM »
In the last month or so I have brewed two batches of something that might be called an ordinary bitter or possibly a mild ale and been drinking on day 8. I think with some styles it works great and others really benefit from the extra time even at a low gravity. Beligan pales comes to mind as the yeast throws so much character at the begining that it is good to let it clean up after itself a bit.

My batches were

1st one was second runnings from a barley wine. Brewed on sunday morning/afternoon. The whole grist (10lbs for 1 gallon of BW and just under 4 of small) was mashed at 148 for 90 minutes and then the tun drained and capped with .5 lbs of carastan. sparge water, 20 more minutes and drain second runnings. I pitched 1 smack pack of 1968 to that one and kegged it the next saturday and started drinking sunday evening with dinner. It was yummy. I think better at first than a week later honestly

2nd was a bitter as a starter for the next weeks BW. again brewed sunday. 6.5lbs munich and .5 crystal 40 mashed at 158 for 60 minutes and pitched with 1 smack pack of 1098 ( I think that's the right number) kegged the following saturday evening and tapped that sunday for dinner again.

I will say that for this style I will very likely always follow this method from now on. the taste is so fresh and good.

Interestingly they both came out at 1.008. I suspect the difference in mash temp was offset by the relative attenuation of the yeasts.

I don't use the beersmith pitching calculator but have to checked to see if there is a lager/ale/hybrid setting somewhere? also does it take into account the manufacture date of the yeast?

Try for pitching rates

Yeast and Fermentation / Re: brewing with Brettanomyces
« on: November 08, 2011, 01:45:40 PM »
As I understand it a funky beer will just get funkier with more time. Not sure it ever really stops getting more funky. Yes you can sneak a taste anytime.

General Homebrew Discussion / Re: Chocolate flavor in Porter
« on: November 08, 2011, 10:36:13 AM »
You could try adding the cocoa powder post boil.  You might even boil some water and add the cocoa powder to that like you were making hot chocolate then add that to the fermenter.  If it were me and I were trying to make a chocolate flavored beer, I think I would want some residual sweetness so I might add some lactose (someone else said use a milk stout recipe, I think that's a good idea).  Also, I would try to get a creamy mouthfeel, perhaps adding some oats could help accomplish that.

One problem with cocoa is the oil content, not good for head retention.

on the oil content. You can find 100% cocoa powder which has 0% fat. Also toasting the nibs, if you use nibs, and then letting them rest on an absorbant material like paper towel or even a brown paper bag will remove a lot of the fat.

General Homebrew Discussion / Re: Dry hopping a porter
« on: November 08, 2011, 10:22:35 AM »
sounds like an interesting experiment. The hops might clash a bit with any roastiness in the porter but who know?

I wouldn't bother with a secondary on the other 4 gallons though. But that's just me

Ingredients / Re: article: hop growing in New York State
« on: November 08, 2011, 08:54:51 AM »
cool. I am so glad to see this movement taking off! It's happening in vermont as well. california is a great state to try to open a small brewery in but if they had some local farmer brewer laws that would be amazing too.

All Grain Brewing / Re: Does shape of Tun matter?
« on: November 08, 2011, 08:45:57 AM »
If you had to add 1.25 gallons of water to get your temp back up but you ran off the same amount of wort as you would otherwise then there was 1.25 gallons of lost wort left in the grain I would think. Don't have the brain power this early in the morning to do the math but that might account for some efficiency loss (well gravity loss at any rate) don't know if it's enough to account for 12 percent though.

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