I like this time at night on HBT

[LabRatBrewer]

very nice but I was thinking of a grouse hunting cat. So a cat with a grouse in it's mouth or something. Or a cat with a shotgun blasting a grouse. Just some suggestions...

LOL great ideas but way beyond my demonstrated skills.

 

[lschiavo]

You did good. We'll see what develops.

This is how we transport hunting cats in the UP.

 

[snaps10]

Great job Stauff. Wife checked the spread sheet she uses to track beer production and recipe tweaking and I am only at 195 gallons so I get to brew again. (before the new fiscal year ends)

I'm always at 188 gallons, just enough for one more batch. ;-)

 

[Leadgolem]

LOL great ideas but way beyond my demonstrated skills.

That's silly. You just need a halfway decent image editing program and some time to play with it. I'm using the Gimp, it's free.

Now, grouse hunting cat time.

 

[LabRatBrewer]

That's silly. You just need a halfway decent image editing program and some time to play with it. I'm using the Gimp, it's free.

Now, grouse hunting cat time.

Ha! That is an excellent grouse hunting cat. I used gimp as well, you're right I just haven't spent any time with it. Last night I found out what a layer is, its a start.

 

[lschiavo]

Well done LG. You cracked my kids up.

 

[Leadgolem]

Well done LG. You cracked my kids up.

If it makes someone laugh, then it was worth the time.

I pretty much finished moving my storage room. Some odds and ends are still left, but nothing much. It took about 5 hours. I think I'll have something to drink now.

 

[Leadgolem]

Hmm, I need 23 more quarts of black cherry juice for my brett wine experiment. I think I shall see if I can find some wine base instead. The bottles are 4-6$ for 1 quart.

 

[Leadgolem]

Ha! That is an excellent grouse hunting cat. I used gimp as well, you're right I just haven't spent any time with it. Last night I found out what a layer is, its a start.

Here's a zip file with the base images, .xcf, and output image if you want to see what I did. I didn't save much in terms of intermediate steps though.

 

[Dan]

Hi everybody!

I've been off the grid since Friday and just catching up on the thread. I'd like to humbly thank everybody for the congrats and well wishes!

Mike, Congrats on your win! Being fortunate enough to have tasted some your beers, I was sure you were going to do well in this comp! Congrats my friend.

 

[Stauffbier]

Great job Stauff.
Wife checked the spread sheet she uses to track beer production and recipe tweaking and I am only at 195 gallons so I get to brew again. (before the new fiscal year ends)

Congratulations! I'm thinking about bringing a bottle to my brew store for feedback before entering anything. I don't really know anybody who's into beer, so it's hard to get a solid opinion.

Ooops, I didn't scroll back far enough tonight, congrats Stauffbier!

John Palmer and Colin Kaminski's book Water arrived today, woot!

Hi everybody!

I've been off the grid since Friday and just catching up on the thread. I'd like to humbly thank everybody for the congrats and well wishes!

Mike, Congrats on your win! Being fortunate enough to have tasted some your beers, I was sure you were going to do well in this comp! Congrats my friend.

Thank you all very much!

 

[Leadgolem]

Well, I wiped the store out of black cherry juice. Picked up 10 quarts. So, I need 13 more.

 

[brewingmeister]

@$6 a quart?

 

[Leadgolem]

@$6 a quart?

At $4 a quart, fortunately.

The last time I made wine with this juice it blew me away. It's the best wine I've ever tasted. Not just the best I've made, straight up the best. Cheap, it is not.

I'm going to go do some reading about brett, it seems I'd want to add it after fermentation had completed? That seems a touch odd to me...

 

[Leadgolem]

I probably shouldn't post this, but hey I've been drinking. You what the bad part of shopping is? The shopping. You know what the good part of shopping is? The occasional gorgeous but you see. A gal in the supermarket half caught me looking. I wasn't staring, but I did look. She caught me out of the corner of her eye. Then, as I was walking by, she decided she was going to lean over some kind of cosmetics display. Yup, that was beautiful.

 

[TNGabe]

At $4 a quart, fortunately.

The last time I made wine with this juice it blew me away. It's the best wine I've ever tasted. Not just the best I've made, straight up the best. Cheap, it is not.

I'm going to go do some reading about brett, it seems I'd want to add it after fermentation had completed? That seems a touch odd to me...

Short version is that brett does stuff other than ferment. If you add brett early on, it behaves similarly to sacchromyces. If you add brett after the primary fermentation, it will transform the esters and other flavor compounds produced by the sacc. It will also ferment some long chain sugars, but that shouldn't be an issue with juice.

 

[LabRatBrewer]

I probably shouldn't post this, but hey I've been drinking. You what the bad part of shopping is? The shopping. You know what the good part of shopping is? The occasional gorgeous but you see. A gal in the supermarket half caught me looking. I wasn't staring, but I did look. She caught me out of the corner of her eye. Then, as I was walking by, she decided she was going to lean over some kind of cosmetics display. Yup, that was beautiful.

If I was going to believe in god, it'd be because of yoga pants and yeast, but not for the cause and effect relationship.

 

[LabRatBrewer]

Short version is that brett does stuff other than ferment. If you add brett early on, it behaves similarly to sacchromyces. If you add brett after the primary fermentation, it will transform the esters and other flavor compounds produced by the sacc. It will also ferment some long chain sugars, but that shouldn't be an issue with juice.

I have a failed barely wine that I added Brett to, and left in the back of the garage for a year without any temp control. I just keged it. I don't have high hopes but we'll see.

 

[Leadgolem]

Short version is that brett does stuff other than ferment. If you add brett early on, it behaves similarly to sacchromyces. If you add brett after the primary fermentation, it will transform the esters and other flavor compounds produced by the sacc. It will also ferment some long chain sugars, but that shouldn't be an issue with juice.

Interesting, it seems that yes brett will ferment things but it's rather slow. So the generally recommend method would be to add it after primary fermentation has completed.

The really outstanding batch of black cherry wine was just champagne yeast and juice. I'll probably keep things pretty close to that this time. Juice, the DME I've got in my cupboard, and juice. About two weeks later I'll pitch the brett. At the same time I'll start a batch with just juice and yeast for blending.

The only thing I could see that could have been improved with the black cherry wine was the complexity. It's a really nice flavor combination, well rounded. It's just slightly simple though. I'm wanting to know if the brett will give me some nice complexity. The other option would be tannin of course, but I honestly don't really care for tannin.

Comments? Recommendations?

 

[TNGabe]

I have a failed barely wine that I added Brett to, and left in the back of the garage for a year without any temp control. I just keged it. I don't have high hopes but we'll see.

Brett can work in an under attenuated beer that is otherwise tasty, but it doesn't tend to make bad beer good.

Interesting, it seems that yes brett will ferment things but it's rather slow. So the generally recommend method would be to add it after primary fermentation has completed.

The really outstanding batch of black cherry wine was just champagne yeast and juice. I'll probably keep things pretty close to that this time. Juice, the DME I've got in my cupboard, and juice. About two weeks later I'll pitch the brett. At the same time I'll start a batch with just juice and yeast for blending.

The only thing I could see that could have been improved with the black cherry wine was the complexity. It's a really nice flavor combination, well rounded. It's just slightly simple though. I'm wanting to know if the brett will give me some nice complexity. The other option would be tannin of course, but I honestly don't really care for tannin.

Comments? Recommendations?

If it was good the first time, I skip the brett and just brew it like you did the first time. Brett as a primary strain with proper pitch rate etc isn't any slower than sacc. I think brett primary beers are a passing novelty, but there are a few good ones out there. Some of Crooked Stave's stuff is really good.

 

[Dan]

I'm feeling mellow, love this old song..

 

[Leadgolem]

This is actually a song written for anime credits, but it's still pretty cool.

 

[Leadgolem]

Since I'm the only one awake, I believe I shall say wiltipsiwipikilik. Which means...Whatever I want it to at the time.

I had to move my mead from the pumpkin to regular fermenting bucket today. The bottom of it was all soft, and some liquid was on the counter under it. I'm going to give it a couple weeks, then check on it. I hope it isn't infected with anything, though I think that's likely at this point.

 

[Thunder_Chicken]

Survived another Monday. Wife's car is still in the shop so I had to get up early and drive her to work, then drive myself to work (an hour in the opposite direction), teach all morning, drive back to pick her up and bring her home, then drive back to work (yep, same hour), then teach my night class. 6AM to 10PM day with a lot of useless time driving occupying all my normally free time. I'm finally at home, in my cozy clothes and am countering the caffeine and adrenaline buzz with some well directed SNPAs. I don't technically have to wake up until 3PM tomorrow, so I am going to make the most of it.

 

[Thunder_Chicken]

Since I'm the only one awake, I believe I shall say wiltipsiwipikilik. Which means...Whatever I want it to at the time.

If I ever get out to Denver again we have to go drink together. I like the way your brain works.

I had to move my mead from the pumpkin to regular fermenting bucket today. The bottom of it was all soft, and some liquid was on the counter under it. I'm going to give it a couple weeks, then check on it. I hope it isn't infected with anything, though I think that's likely at this point.

What is the alcohol level? Maybe OK?

 

[BobbiLynn]

Hello! Pinklesich! I'm awake. Been busy doing this and that. Experimenting in the garden. Having fun. Brewing stuff.

Thinking of going on the road with one of my hens. She's the only one not laying eggs, I think something is wrong with her. She falls out of trees instead of gliding down like the other chickens, and if you give her water in a clear container, she'll peck at the sides and wonder why she can't get a drink. When we had the chickens in a coop, when they were little, she always had trouble finding her way in, through the open door that the other chickens were using. But, she follows me around and keeps eye contact when she can and if I spin and dance, she will do the same. BobbiLynn and the Dancing Chicken. We'll be famous. It'll be better than dancing bananas.

 

[Thunder_Chicken]

BobbiLynn and the Dancing Chicken. We'll be famous. It'll be better than dancing bananas.

 

[Leadgolem]

If I ever get out to Denver again we have to go drink together. I like the way your brain works.



What is the alcohol level? Maybe OK?

Absolutely!

I'm not sure on the alcohol level. It might be ok. It might not. I'd say it's about 50/50 with how the bottom of the pumpkin was melting. I'll give it a couple months and see. If it's got something in it I should know for sure then.

I finally got around to making some vanilla icecream. Or rather, I made the liquid. It's chilling in my freezer now. Here's what I'm doing, hoping for a better texture this time.

Texture Experiment 1.0

1 1/2 tsp unflavored gelatin = 3 packets
3 cups low fat milk
3 egg yolks, no string
1 13.5 oz can of coconut milk
2 vanilla beans
1 1/2 cups granulated sugar

Mix 1/2 cup of milk with gelatin. When separating eggs, be sure to remove the string from the egg yolks. Break up egg yolks with a fork. Add remaining milk, egg yolks, coconut milk, and sugar to a medium sauce pan on low heat. Whisk until thoroughly combined. Split and scrape vanilla beans. Add scrapings and pods to pan. Turn heat up to medium-low. Stir occasionally and cook until mixture thickens. Do not boil. This will not setup the way custard usually does, it doesn't have enough egg in it to thicken that much. Whisk in gelatin, make sure it's fully dissolved.

Chill mix, and turn according to ice cream maker instructions.

 

[Thunder_Chicken]

Absolutely!

I'm not sure on the alcohol level. It might be ok. It might not. I'd say it's about 50/50 with how the bottom of the pumpkin was melting. I'll give it a couple months and see. If it's got something in it I should know for sure then.

I'm experiencing a paradigm shift in my perception of brewing, maybe now that I am playing with sours. I now see all ferments as infected. The only real question is "Is it a tasty infection?"

My apfelwein stopped ripping rhino farts and the emanations from my sour bucket airlock are pleasant - crazy fruit aromas, no cheese stink at all. I'm still afraid to open it because I just know Audrey will suck me in if I do:

 

[brewingmeister]

https://www.youtube.com/watch?v=SkTt9k4Y-a8&feature=youtube_gdata_player