|
So I guess we never found out what the best way to add cucumbers to a beer would be, huh? I was planning on making something similar to the CCB cucumber saison this summer, since that sounds refreshing as poo poo but the last couple pages made me super nervous.
|
#
¿
Mar 6, 2013 16:51
|
|
|
|
| # ¿ Apr 29, 2024 04:09 |
|
|
CapnBry posted:Wayne from Cigar City is an incredibly nice guy, I've met him a couple of times and he is happy to share the basics of their recipes. The cucumber Saison is made using commercial "cucumber essence", in a low gravity saison with Citra and Sorachi Ace hops. You might get more information if you email him, but he's said he gets a lot of email from homebrewers and it is a little overwhelming. It is also beer week here in Tampa so this would be a bad week if you're trying to get an answer as I am sure he is swamped with all the events. Hmm, the only meaningful google result for "cucumber essence" or "extract" that isn't some sort of cosmetic product is: quote:Press the juice from cucumbers, mix with an equal volume of alcohol and distil. If the distillate is not sufficiently perfumed, more juice may be added and the mixture distilled. It is said that the essence thus prepared will not spoil when mixed with fats in the preparation of cosmetics. Obviously distilling isn't really an option, maybe just mixing 50/50 with cheap vodka is enough?
|
|
#
¿
Mar 7, 2013 03:54
|
|
|
Beer4TheBeerGod posted:Funniest experience I've had with sanitation was at my homebrew class. The guy teaching it was talking left and right about sanitation, and then he uses water straight from the the tap to get his 2.5 gallons of cooled wort up to 5 gallons. That's not risky at all, tap water is exceptionally clean
|
|
#
¿
Mar 13, 2013 17:12
|
|
|
Marshmallow Blue posted:Take a swab and grow a petri dish sample of the faucet head all your clean water's coming from. God, I wish I could find it again, but some guy on Reddit (I think) who worked in a lab took samples of all these different types of water and charted bacteria growth for each one and distilled water and water straight from his tap were remarkably similar. I tried my hardest to find it, but I just can't track it down.
|
|
#
¿
Mar 13, 2013 19:09
|
|
|
CapnBry posted:I got the oxygenation setup from williams brewing which I like better because it has a cane attached to it. I figured with the regular vinyl tubing it might try to stay coiled and not go all the way to the bottom, and the metal cane guarantees that as well as lets me swirl the airstone around. I have the same thing, when it comes to equipment that makes my life easier, that tops the list. I loving hate shaking carboys.
|
|
#
¿
Mar 19, 2013 00:28
|
|
|
Marshmallow Blue posted:Just start a trend for PET bottles! Dont most of you folks keg it up anyways? On another note I got my Portuguese double lever corker in the mail this weekend! Can't wait to cork some mead. I think for most people who keg, kegging isn't a complete replacement for bottling. I personally only have 2 kegs so I'm still bottling fairly often.
|
|
#
¿
Mar 20, 2013 19:05
|
|
|
Docjowles posted:
If you do a quick google search of "arjaarg beer" you'll find many examples of how this newer, arjaag-free thread is superior to the old one.
|
|
#
¿
Mar 20, 2013 20:38
|
|
|
Like any true sperglord, he really did know his stuff
|
|
#
¿
Mar 20, 2013 23:28
|
|
|
I think any decent software will track your brews. I know a lot of people like hopville (a website) for formulating and tracking. I'm personally quite partial to Beersmith even if the UI isn't very intuitive.
|
|
#
¿
Mar 23, 2013 01:56
|
|
|
Maybe I missed this from when you were talking about this earlier, but why use distillers yeast?
|
|
#
¿
Mar 26, 2013 20:18
|
|
|
hellfaucet posted:Wow, last night's "brewing prep" was a giant catastrophe. All I needed to do was make a 2L yeast starter, that's it. I had 2 boilovers during the 20 minute boil, and burned my hands when I grabbed for the flask to pull it off the burner. Thankfully I used mitts after that first exchange the flask. I just woke up this morning and apparently I forgot to use Fermcap because my entire kitchen counter is covered in yeast. 20 minute boil? I boil my starters for literally 5 minutes max
|
|
#
¿
Mar 28, 2013 14:42
|
|
|
hellfaucet posted:Welp. Looks like my life will get a bit easier. Thanks guys... Yeah, I'd say 90% of the time I take it off the heat in under less than 2 minutes after it starts boiling. I've been making starters for years and have never, ever had an infection.
|
|
#
¿
Mar 28, 2013 19:31
|
|
|
Angry Grimace posted:The correct term is "meadery," yes. How do I know? Because I played Skyrim. My condolences
|
|
#
¿
Apr 2, 2013 20:28
|
|
|
Beer4TheBeerGod posted:As I understand it the main reasons for racking to secondary nowadays are mostly for clarity Not even clarity is a good reason to rack to a secondary
|
|
#
¿
Apr 4, 2013 15:43
|
|
|
Saint Darwin posted:So with Irish Moss, gelatin, and a 2 day cold crash, it should be as clear as it's gonna get, right? I haven't used gelatin before, but in my experience cold crashing alone does enough to clear it up. I don't use wirlfloc tablets or even strain anymore, honestly.
|
|
#
¿
Apr 4, 2013 16:03
|
|
|
fullroundaction posted:homebrewers.txt Also known as homebrewtalk.com
|
|
#
¿
Apr 17, 2013 01:44
|
|
|
Saint Darwin posted:On that note, I really suck at cleaning these, and they have caught on fire before (when it was hanging outside a boiling pot). Can I just buy a length of cheesecloth and make disposable bags? Go to Lowes/Home Depot, buy paint strainer bags. They cost something like $3 for 2, which is still cost prohibitive for one time use, but not a big deal if you burn one or otherwise rip one. As for cleaning, I turn up the water as hot as a I can stand and rub the two sides together, which seems to free up most of the hop gunk.
|
|
#
¿
Apr 19, 2013 14:51
|
|
|
You know, Hopville would be very smart if they created a quick thing that took BeerSmith recipes and imported them into their system, they could get a lot of people on board with something like that.
|
|
#
¿
Apr 23, 2013 16:16
|
|
|
Jo3sh posted:Seems like that would be doable via BeerXML, right? I mean, it would take implementation, but it's not completely insurmountable. I think BeerSmith 2 has the option to export recipes to BeerXML but I think even just the normal BeerSmith recipe files are in a fairly easy to translate XML format. The Hopville creators would definitely have to write something specifically on their end to import BeerXML files, since I don't see any existing option for that.
|
|
#
¿
Apr 23, 2013 17:51
|
|
|
Crazyeyes posted:It is almost certainly contained somewhere in the thread already, but that is >300 pages of thread. Plastic better bottles are cheaper than glass, safer and see through. Plastic buckets are even cheaper, even safer, but not see through. Pick whichever you prefer, just make sure any bucket you get is food grade. Glass carboys are loving stupid, dangerous and expensive.
|
|
#
¿
Apr 29, 2013 19:21
|
|
|
How much does everyone pay for their 5# tank CO2 refills? The only place in town that used to do refills (as opposed to exchanges) recently switched over to exchanges, so I guess it's basically now down to whoever is cheapest. They charge around $18 at the local welding place. Since I apparently didn't check for leaks after cleaning out my lines yesterday, I'm back in need of another CO2 refill after only refilling it a little over a week ago 
|
|
#
¿
Apr 30, 2013 01:28
|
|
|
I tried giving Brewmasters Warehouse another shot, I put in an order on Sunday night and 4 full work-days later they haven't shipped my order. I'm absolutely done with that place and don't recommend them to anyone.
|
|
#
¿
May 2, 2013 22:26
|
|
|
I've been brewing for something like 4 years now and I have never added fruit to any of my beers, but I figured I'd give it a shot with this belma american wheat I made (trying to get rid of belma hops). What is the general consensus on how to go about this? Looks like to me people either freeze it or boil it, but I can't seem to find a definite answer on which is better. I remember reading at one point that freezing breaks down the cell walls which helps in some way, so I'm leaning that direction.
|
|
#
¿
May 3, 2013 20:31
|
|
|
Well, I have some pectic enzyme laying around I'm never going to use, so maybe I'll just boil it just to make the thread of infection a little lower. If it does wind up being hazy, who cares, it's a wheat beer anyways. So do I just boil it for like 10 minutes and dump the whole thing in once it's cooled, or at that point does the actual flesh of the fruit not really have anything left in it?
|
|
#
¿
May 3, 2013 21:06
|
|
|
Jo3sh posted:Those of you who have done hoppy wheat beers, how hoppy did you go? I'm currently looking at 1.057OG and about 51 IBU, or 0.9 BU/GU. I did an american wheat last summer that was 1.047 and 50 IBU's and it turned out most excellent. I actually just bottled half of a new version of it today that was 1.055 and 51 IBU's, but it's all belma and that poo poo is weeeak
|
|
#
¿
May 8, 2013 01:58
|
|
|
I'm watching this latest ChopAndBrew video, a channel I think someone on here turned me on to and this episode they're cooking hop stalks, which looks disgusting: https://www.youtube.com/watch?v=tzQBFPl1sGg I can't imagine that those taste even remotely good or, at the very least, have a very good texture. When they just start cooking them in the pan they look 
|
|
#
¿
May 11, 2013 00:18
|
|
|
I guess Wyeast 3944 is a slow rear end yeast? After almost 2 weeks it's only brought my witbier down like 35 points from 1.055
|
|
#
¿
May 16, 2013 17:48
|
|
|
Cpt.Wacky posted:
I guess I didn't know that, I'll have to try giving it a gentle stir. Thanks!
|
|
#
¿
May 16, 2013 19:39
|
|
|
global tetrahedron posted:Just buy a Better Bottle- glass carboys are extremely heavy, and breaking one is terrifying/can lacerate your flesh Just to emphasize this a little bit more, you see people on reddit pop up very frequently who break their carboys. Occasionally these people hurt themselves fairly badly and once and awhile you see people who actually have to go to the hospital for stitches. I really don't understand why people still buy glass carboys.
|
|
#
¿
May 17, 2013 04:06
|
|
|
fullroundaction posted:In other news: http://beerstreetjournal.com/make-your-own-craft-beer-with-just-a-few-squeezes/ What the heck? It doesn't tell you on the site what exactly it is, which is suspicious, however, it does mention that "OnTap Beer is free of calories, carbs, gluten, and alcohol and it changes the beer's flavor without adding more sugars or calories." which I guess implies it's maybe just hop extract?
|
|
#
¿
Jun 7, 2013 18:45
|
|
|
Does anyone have experience brewing with black currants, by any chance? I'm trying to find some direction on what type of beer to make with them / how much of them to use.
|
|
#
¿
Jul 9, 2013 19:55
|
|
|
Cointelprofessional posted:I brewed a RR Consecration clone a month ago and just racked it onto 6lbs can of currants from Oregan Fruit. Jesus, 6 pounds? I didn't think I'd need that much. I like the wit idea, that could be good
|
|
#
¿
Jul 9, 2013 23:17
|
|
|
Marshmallow Blue posted:I think there's even a kit for it on more beer or something that comes with real consecration barrel chunks. A quick look online makes it look like RR uses Zante currants, which are actually tiny grapes that aren't even in the same family as black currants. I don't know if they're specifically referencing consecration, though. Were the things that you used small little things or large-ish and slightly bigger than blueberries?
|
|
#
¿
Jul 10, 2013 01:54
|
|
|
ChickenArise posted:I'm going to do this eventually: http://www.homebrewtalk.com/f51/diy-beer-line-cleaner-226497/ I did this, although I didn't have as much success as everyone else seemed to have. The brass adapter didn't even come close to fitting, so I just jammed the keg post onto the nozzle instead. It's on there crooked as gently caress, which really drives me crazy, but it doesn't leak or anything, so, whatever, I guess.
|
|
#
¿
Jul 12, 2013 21:08
|
|
|
Boy, it's been awhile since I posted in this thread. I've been brewing away, but just sort of let this thread get away from me. Anyways, I brewed rage-saq's New World quad recipe lately, and I'm wondering if he (or anyone else) has any insight into why he drops the temperature down to 65 after 6 days at 80*. As far as I can tell the recipe I used (from his site) is like 6 years old at this point so it's probably different from what he does now, but can anyone shed light on this?
|
|
#
¿
Jan 6, 2015 03:48
|
|
|
|
| # ¿ Apr 29, 2024 04:09 |
|
|
Der Penguingott posted:http://www.homebrewtalk.com/f73/pious-westvleteren-12-style-quad-multiple-147815/ Thanks for the tips, I'm going to do what you suggested and what my initial instinct was and just ride out the rest of the fermentation at the 80*. I realized that his recipe had some sort of presence on the web, but not 1000 page forum post presence, jesus. Jacobey000 posted:I made a quad based off his recipe and used 3787 (THE BEAST), then aged it on oak and brett a for a spell. It's >1y old now and it's god drat wonderful. Another batch is bound for fermenter before too long. Sort of tying into what I said above, this site is actually the only thing I knew about, I didn't realize hundreds of people were following his recipe, I thought it was mostly a SA thing. ha!
|
|
#
¿
Jan 7, 2015 00:14
|
|