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Messages - brewsumore

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196
Ingredients / Re: Tart cherry juice concentrate
« on: April 14, 2013, 02:52:01 PM »
next time you have seeded cherrys, crack the pit and eat the seed.  it is very almond like.  that being said, they do contain cyanogenic compounds and can be poisonous in large amounts.

My understanding is that it is the drying process, which I assume is used for Maheb, is what deactivates the cyanide in cherry pits, similar to deactivation of prussic acid in crushed choke cherry seeds when making pemmican.  Can anyone confirm that?

197
General Homebrew Discussion / Re: Brewing Attire
« on: April 10, 2013, 10:02:36 PM »
Like Denny I always go with long pants and closed shoes, at least until the boil is done.  I need to be careful to wear enough clothes for the outside temp.  This spring I came down with a good cold a day after brewing, i think because it was pretty chilly outside and I was running around too much in a t-shirt and later in the day with damp shoes.

When I brew (normally a weekend) I love to wear old clothes I have no fear about tearing, staining or wearing out. 

198
Sorry if I'm going off-topic but -- I'm not brewing this weekend, but with the party season starting up, I took advantage of being in south central Washington yesterday and bought 7 pounds of asparagus from a roadside stand picked that morning, and so today canned 9 pints of pickled asparagus and 5 pints of pickled green beans.  I do love those pickles!

Tomorrow it's carboy deep cleaning and sanitizing (10 of them), and maybe design a carboy storage rack, or just research buying some metal shelving to save time and labor.  I recently finished some wine blending and bottling that left a bunch of empty carboys.

I also am looking forward to re-working a citra ipa or apa recipe, since I'm anxious to try some 2012 crop citra hops.

199
Ingredients / Re: Quality Vanilla
« on: April 05, 2013, 08:29:09 PM »
One more idea if it still exists - I have bought online and from stores, but some of the moistest, and very flavorful vanilla beans I have found were in test tubes from Costco.  They were big, long Rodelle beans.  Two tubes, each holding five beans.  I don't remember how much they cost but I recall it was very reasonable.  I still have one sealed tube's worth.  It would be worth a call to your local Costco if you have one and are a member.

200
Kegging and Bottling / Re: Why do YOU keg?
« on: April 05, 2013, 07:40:43 PM »
I just like to see the disappointed look on a friend's face when the keg holding their favorite beer kicks, and the same face lights up a minute or two later when they realize that they actually enjoy one of the other remaining beers, possibly a style which they didn't think they liked!

Kinda like weaning them off of BMC!

201
General Homebrew Discussion / Re: Yakima Valley Hops ROCK!
« on: April 03, 2013, 08:59:31 PM »
I was a little disappointed to see that their cheap mailing option is a priority mail flat letter.  I was disappointed when receiving hops that way from a different source once - some hops packaging had lost the seal and the pellets had been powdered a tad from mail handling.  So I paid $3 more for UPS even though they are located only 200 miles away from me.

202
General Homebrew Discussion / Re: Yakima Valley Hops ROCK!
« on: April 02, 2013, 05:33:27 PM »
Been putting off checking on these folks.  Just ordered a pound of citra and half pound of warrior.  Thanks!

203
General Homebrew Discussion / Re: Time Crunch - What Would You Do?
« on: March 29, 2013, 10:28:59 PM »
In Hieronymous' new book on hops, he quotes the brewer from Lagunitas regarding how if you keep dry hops at ~65F for 3-4 days, they will mostly have done their thing.  So why not shorten your dryhop time at room temp, maybe adding a tad more hops to compensate for the short time, and then chill cold in the keg to help drop out hop debris and yeast.  I think maturation time in the keg is important.  At least my IPAs lose their rough edges if I get at least a couple weeks maturation time after dryhopping and chilling to 35F.

204
Yeast and Fermentation / Re: Quick souring method
« on: March 20, 2013, 02:07:13 PM »
Yep, as previously stated it won't sour anymore once you boil after the wort is soured.  I hope you got a level of sour you like.  I felt my 67 hours was just right for my tastes.

205
Yeast and Fermentation / Re: Quick souring method
« on: March 18, 2013, 07:54:38 PM »
I used the sour worting procedure once, successfully thank goodness.  I had read that the malt-based lacto introduction sometimes results in a big specific gravity drop that you are experiencing by souring your mash/sparge runoff, I believe based on creating an aerobic reproduction cycle vs. anaerobic reproduction.  I'm sorry I don't recall the specifics.  It was enough of a risk, and purportedly avoidable by inoculating the starter with a commercial lacto strain (Wyeast), that decided me to use the commercial strain.  The problem is that any alcohol created by the lacto starter souring process (if that indeed occurs) is lost when you boil the wort with hop additions.  So, the starting gravity of your beer will be the final gravity after the starter is done souring the runoff, although it will increase just slightly due to evaporation during the boil.  You will end up with a low ABV beer after the beer yeast fermentation.

When I added my sour starter my runoff was at 1.053.  When soured after 67 hours, the SG was 1.050, but part of the drop I attributed to adding the 1/2 gallon 1.033 lacto starter.  For my situation I added 10 oz. of DME, and ended up with an OG of 1.057 for 11 gallons after a 90 minute boil.

Sounds like you have a good degree of sour in your wort so go ahead and boil with hop additions when you're ready, and I would calculate how much DME or LME you need to add to bring your wort up to a proper starting gravity prior to inoculating with brewer's yeast.

206
General Homebrew Discussion / Re: Whatcha all drinkin on St Pat's day?
« on: March 18, 2013, 06:57:42 PM »
And I don't know home to insert images.

I maintain a free account in www.photobucket.com where I upload my images, resize if necessary, and copy and paste the "image" tag link(s) into my post.  It's easy once you learn the basics.

207
Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 17, 2013, 04:28:24 PM »
When I was a kid living in central Kentucky, maybe 1965 or so, I pulled up a huge sassafras root by the side of the road.  A couple years ago, almost 50 years later, I put some of this, which is pretty much petrified at his point, into a club project beer.  It is cool that the aroma still comes through.

You might not want to drink that.  Google "toxicity of sassafras"

http://www.drugs.com/npp/sassafras.html

208
Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 17, 2013, 03:55:39 PM »
I used saffron in the BYO Midas Touch clone and I think it is a nice beer - one of the favored taps when folks come over to visit, although it's taking awhile to kill the keg.

LOL! I didn't care much for Midas Touch so there you go!

I bought it once - $14.00 for a 4-pack of 12 oz. bottles.  I wonder if the subliminal sales pitch is that if it was the drink of choice of a king for which everything he touched turned to gold, it must be more precious than gold. 

209
Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 17, 2013, 02:47:05 PM »
I used saffron in the BYO Midas Touch clone and I think it is a nice beer - one of the favored taps when folks come over to visit, although it's taking awhile to kill the keg.

210
General Homebrew Discussion / Re: Whatcha all drinkin on St Pat's day?
« on: March 17, 2013, 10:59:46 AM »
oatmeal robust porter and cherry chocolate oatmeal robust porter

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