=[ Another GM Experimental Thread ]=
- Thread starter grantmichaels
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#HitMe
New digs, and all ...
An epic number of split-batches and side-by-side's are coming up ...
I'm going to be doing some partial-mash/extract-based exploration, and using all of the mason jars and crap that sits empty around the kitchen & brewery ...
I have a bunch of yeast that's pretty old, and getting older, and which I'd have to step up to use for anything significant ...
I'd rather put in a little time and use them, rather than waste them - and I think there's a lot I can gleam from side-by-side's and split's, without having to spend too much time on it.
Just need to order some extract, LOL ... that's something I don't really have.
See ya later this week!
An epic number of split-batches and side-by-side's are coming up ...
I'm going to be doing some partial-mash/extract-based exploration, and using all of the mason jars and crap that sits empty around the kitchen & brewery ...
I have a bunch of yeast that's pretty old, and getting older, and which I'd have to step up to use for anything significant ...
I'd rather put in a little time and use them, rather than waste them - and I think there's a lot I can gleam from side-by-side's and split's, without having to spend too much time on it.
Just need to order some extract, LOL ... that's something I don't really have.
See ya later this week!
With the unmalted base malts don't forget you can also do decoction mash or I found this trick to simulate a cereal cooker.
RocketMan said:Ok, it's not Cereal cooking but using a pressure cooker so that there it hits a higher temperature and there is no need to stir or concern over scorching of the mash. This is from the HBA forums: https://www.homebrewersassociation.org/forum/index.php?topic=16989.0
it's all the way down at the bottom if this c/p doesn't work.
The last time I did a decoction, I took stirring out of the mix. It was a simple mash out decoction for flavor only. I filled a stainless bowl with thick mash, covered it loosely with foil, and set it in the pressure cooker. 15 minutes at 15 psi and I got some nice darkening to my grist. Smelled amazing, too. No stirring, no scorching, no problem. YMMV
Next time, I'm going to source a larger inner container so I can decoct a larger volume. This was a good first experiment, however.
About 95% pils malt.
« Last Edit: October 16, 2013, 07:57:58 AM by dcbc »
Ooooooohhhh nice!
You can also do this for the Maillard'd honey for that one kind of mead, that I clearly can't think of the name of ...
You can also do this for the Maillard'd honey for that one kind of mead, that I clearly can't think of the name of ...
RocketMan said:
Yup. I've done that with honey before, to use in a dessert recipe I made for an ex ... was KILLER ...
GM: 1
BeerGun: 0
Ten bottles of The Mulberara ... worth nothing, lol ...
But a) "I bottled," and b) I made a slot on my keezer for a good beer.
There's room for the KWAF keg (2.5 gal), and another 3 gal before I have to use the ferm chamber freezer ...
The stupid Kolsch is going to cockblock me on brewing Correhuela and anything but a saison for the next three weeks or so - booooooooo ...
Oh well, I'll brew a fucking saison after the Kolsch, and just ferment it out on the brewery floor, I guess ...
Too many light beers, though ...
Golden, Kolsch, saison, and a NEIPA behind them ...
I need my dark fix, preferably Correhuela ...
At least I have kick ass bottles of commercial darkness, I guess ...
BeerGun: 0
Ten bottles of The Mulberara ... worth nothing, lol ...
But a) "I bottled," and b) I made a slot on my keezer for a good beer.
There's room for the KWAF keg (2.5 gal), and another 3 gal before I have to use the ferm chamber freezer ...
The stupid Kolsch is going to cockblock me on brewing Correhuela and anything but a saison for the next three weeks or so - booooooooo ...
Oh well, I'll brew a fucking saison after the Kolsch, and just ferment it out on the brewery floor, I guess ...
Too many light beers, though ...
Golden, Kolsch, saison, and a NEIPA behind them ...
I need my dark fix, preferably Correhuela ...
At least I have kick ass bottles of commercial darkness, I guess ...
I used to have an old school capper that did that too if I pressed hard enough. This was like 7 or 8 years ago though
you can see it in his second picture next to the bottle rinse thingy
BTW
I never sanitize bottles before I fill them, whether its professionally or homebrew, and even at Southern Tier and Mispillion and Wyndridge, we never sanitized them, we just rinse them
just a water rinse is adequate, as you do not want residual anything in your bottles, whether it says "safe for bottling" or any of that jazz, its still going to affect the flavor, and I think thats why a lot of homebrew stuff tastes like "homebrew", even though star san is supposed to be safe along with iodophor
you can see it in his second picture next to the bottle rinse thingy
BTW
I never sanitize bottles before I fill them, whether its professionally or homebrew, and even at Southern Tier and Mispillion and Wyndridge, we never sanitized them, we just rinse them
just a water rinse is adequate, as you do not want residual anything in your bottles, whether it says "safe for bottling" or any of that jazz, its still going to affect the flavor, and I think thats why a lot of homebrew stuff tastes like "homebrew", even though star san is supposed to be safe along with iodophor
Okay ...
1) No StarSan should be easy to remember. I only rinse my service kegs, too.
2) It's an oldschool capper, yes. I gave 1010 the newer one, and this one came from my mom's friend who donated the 5 gal carboy when I first started. I think it does that because they're O2 caps might not have existed then? Kind of scary having to press that hard on such thin-glass bottles, honestly.
3) 8.5%, lol ...
4) I enjoyed it, actually. I only wished I was bottling a good beer. That Mulberara got so fucking weird. I mean weird, WEIRD. It tastes like a filet with mushroom cabernet gravy. When I finished bottle, I checked out the bottom of the keg after six months - yeast, and a spiral. I'm thinking I have 1st instance of autolysis in this one, and I'm guessing the mushroom factor's from eventual tannin extraction from the oak under the charred surface. If I had to give this to somewhere, I'd call it Steak Dinner at Frenchie's.
1) No StarSan should be easy to remember. I only rinse my service kegs, too.
2) It's an oldschool capper, yes. I gave 1010 the newer one, and this one came from my mom's friend who donated the 5 gal carboy when I first started. I think it does that because they're O2 caps might not have existed then? Kind of scary having to press that hard on such thin-glass bottles, honestly.
3) 8.5%, lol ...
4) I enjoyed it, actually. I only wished I was bottling a good beer. That Mulberara got so fucking weird. I mean weird, WEIRD. It tastes like a filet with mushroom cabernet gravy. When I finished bottle, I checked out the bottom of the keg after six months - yeast, and a spiral. I'm thinking I have 1st instance of autolysis in this one, and I'm guessing the mushroom factor's from eventual tannin extraction from the oak under the charred surface. If I had to give this to somewhere, I'd call it Steak Dinner at Frenchie's.