I like this time at night on HBT

[bigbeergeek]

I do love being able to brew up just about anything I want at a moment's notice. Ah, the simple joy of bulk grain, bulk hops and yeast rinsing/banking.

 

[bigbeergeek]

Heard this one on the drive home from work last night. Excellent.

 

[bigbeergeek]

...Just noticed the lyric where she says "give me a reefer and a gang of gin"

not too bad for 1933.

 

[Leadgolem]

I just finished cooking the last of the grain for the ridiculous rice wine experiment.

 

[Leadgolem]

 

[Leadgolem]

Ok, well my second attempt at making mozzarella was equally as much of a disaster as my first attempt. Hmm. I'm not giving up, I'm a little mystified though. I'll pick up a thermometer that is accurate in the lower ranges, and some actual cheese making rennet. If that doesn't net me a success I'll have to go back to square one in the process.

 

[Leadgolem]

 

[Leadgolem]

 

[Varmintman]

Bobbi go and enjoy yourself. Everyone needs to get out every now and again.

Pain pills. I avoid them like the plague. Last time I broke my back I was hooked on those damn things. I was going to multiple Dr's and eating handfuls of them every day. Now I have to be really hurting to take one and then it is just one.

Been thinking about doing a mead. I am thinking a Joe's ancient mead simply because it looks like something you cannot screw up. I suppose I should get off my butt and do it today but I am thinking about bottling or brewing another batch. Thank goodness for a full pipeline

 

[ruralbrew]

Ok, 30 minutes after adding the rennet and I still don't have a clean break.
EDIT: Ok, apparently junket rennet sucks. You need 2 tablets to achieve a clean break. No wonder. I mixed in another tablet. It won't be great, but I'm hoping it will get to clean break now.

"Cheese rennet is 80% chymosin and 20% pepsin. Junket is 80% pepsin, so it is much weaker than cheese rennet. Even if you use more of it to compensate for this, there is so much pepsin in junket that it increases protein breakdown to the point where there are problems when the cheese ages."

I think you need to save the junket rennet for making custards and pick up some rennet made for making cheese, you will probably have much better luck. A lot of homebrew stores carry cheesemaking supplies these days or there are plenty of places to buy it online.

 

[Stauffbier]

Ok, 30 minutes after adding the rennet and I still don't have a clean break. These are the instructions I'm using. One point of deviation. I don't have a thermometer that will read 88-90F. I used the "bath water" test instead. Since that's about the same temp as a warm bath, I turned the heat off when the temperature felt like a warm bath when I stuck my finger in it.

I think I'll look at some other instruction sets and see how they differ, while I give the milk another half hour. This is the same problem I had last time. Honestly, I don't see how I can get much farther in my new cheese making hobby without being able to consistently achieve a clean break.

EDIT: Ok, apparently junket rennet sucks. You need 2 tablets to achieve a clean break. No wonder. I mixed in another tablet. It won't be great, but I'm hoping it will get to clean break now.

Check out these videos. One is from AHS and the other is one that Dan sent me. They both helped me a lot.

I highly recommend getting a thermometer. Temps for cheese making are almost as important as temps with mashing grains.
http://www.austinhomebrew.com/product_info.php?cPath=178_361_99&products_id=12604

 

[BobbiLynn]

Bobbi go and enjoy yourself. Everyone needs to get out every now and again.

Thanks. Missing that hour we lost over the weekend. Today will be packing and getting everything in order here. Then off to the wild unknown. Gonna pack light, just a backpack. No laptop. Well, better get to work if I'm going to finish my to do list before I go.

 

[ruralbrew]

It finally quit snowing. For now. It's been at it since Saturday, it was supposed to be rain but i guess the forecasters were a little off on the temperatures. It was an interesting ride into work last night and I ended up getting stuck this morning. Then the village snowplow went by and it got stuck. More snow forecast for tomorrow and from Thursday through the end of the week. Just gotta love March in Wisconsin.

 

[opus345]

I could not believe they closed public schools this morning. The streets were already melting this afternoon.

On an Eagles kick tonight. This kinda sounds like it was played on an 8 Track.

 

[lumpher]

strange weather. it got to 65 here in tx today. 70 the next couple days, then 75-80 the next week

 

[Leadgolem]

"Cheese rennet is 80% chymosin and 20% pepsin. Junket is 80% pepsin, so it is much weaker than cheese rennet. Even if you use more of it to compensate for this, there is so much pepsin in junket that it increases protein breakdown to the point where there are problems when the cheese ages."

I think you need to save the junket rennet for making custards and pick up some rennet made for making cheese, you will probably have much better luck. A lot of homebrew stores carry cheesemaking supplies these days or there are plenty of places to buy it online.

Good to know. I did eventually find a note on one of the sets of mozzarella making instructions not to use junket rennet. Oh well, I guess I'm out about 10 bucks between the two batches.

Check out these videos. One is from AHS and the other is one that Dan sent me. They both helped me a lot.

I highly recommend getting a thermometer. Temps for cheese making are almost as important as temps with mashing grains.
http://www.austinhomebrew.com/product_info.php?cPath=178_361_99&products_id=12604
http://www.youtube.com/watch?v=tY3uj-pj0O0

Good video. I bought this, and this, last night after posting. I'll give things another try when they get here. Next weekend is probably going to be mocha bars though. My candy molds and chocolate melter shipped today.

 

[Leadgolem]

This seems a good song to listen to while selecting the most appropriate Russian profanity to chastise someone with.

 

[Leadgolem]

Ah, I hope he who insults me is a good person. I decided to do something far more effective then chastise such a one in a foreign language.

 

[bigbeergeek]

Curses! I was supposed to keg my Irish red and ESB today, but didn't. Something for tomorrow, I guess. No doubt the gelatin will have done its thing by then...

 

[bigbeergeek]

It's fun watching gelatin work. Midway through I'm cursing the bastard proteins for failing me, for leaving a wispy veil of cloudy mess hanging in the middle of the carboy. Checked it this opening and the whole fermentor is clear as glass...

 

[snaps10]

I forgot that I had about 1.5 gal of Citra amber and 2 gal on Honeywheat left in fermenters after kegging the rest. Sure enough they both had a little lacto going on top. What do I do? Obviously rack both into the same keg and carbonate it. This could be absolutely horrible.

 

[Varmintman]

Man I have been lucky I guess because I have not had a infection yet. I am sure it will strike though whenever my pipeline gets empty.

The weather here has been very nice the last few days. It could and most likely will snow again but been getting teased with nice weather as of late

 

[snaps10]

I've really only had one and I racked from under the pellicle and it was fine. This was two fermenters that I completely forgot about and had two dry airlocks. The batches were kegged in January 13th and they'd been sitting for that long. I may dump them, but who knows, they may be fine.

 

[ruralbrew]

I forgot that I had about 1.5 gal of Citra amber and 2 gal on Honeywheat left in fermenters after kegging the rest. Sure enough they both had a little lacto going on top. What do I do? Obviously rack both into the same keg and carbonate it. This could be absolutely horrible.

Or you could rack the amber in with the wheat and add some more bugs. Maybe mix up a gallon and a half of wort and add to get five gallons, just to dilute the hops. Sounds like time for a science experiment!

 

[snaps10]

Or you could rack the amber in with the wheat and add some more bugs. Maybe mix up a gallon and a half of wort and add to get five gallons, just to dilute the hops. Sounds like time for a science experiment!

I mixed them in the keg and hooked her up to carb. I've found that if the bugs are just starting you can rack underneath them and it really isn't that big of a deal. As long as its not sitting in the kegerator forever.

I do have a cider that started on WLP001, got bugs, I hopped it, then let it sit for 6 months so far. I'm gonna rack it onto a brown wort and add a good Brett strain to it them let her sit for another 6-12 mo.

 

[BobbiLynn]

All packed for my trip, just waiting for my ride out of here now. Checked all my airlocks, everything looking good. Might be away just a few days, or could be a week or more. I'm sure they must have Internet cafes in Gainesville if I must get online for something, but leaving my computer behind. Got some homebrew smuggled in my backpack. A hoppy IPA that I bottled in plastic PET. The yeast will probably bounce around causing them to explode, but I think plastic will actually bust a seam before it explodes.

Well, have fun... talk to you all again soon... over and out for now.

 

[Varmintman]

Enjoy your trip Bobbi :rockin:

 

[BBL_Brewer]

Ahhh yes, the hazards of bouncing yeast. You sure you can make it more than 3 days without brewing Bobbi? I bet you've got a Mr. Beer kit stuffed in your suitcase

Just kegged up 2 and dry hopped 1. I thought about dry hopping another one, but sometimes I can't drink it fast enough and the hops fade. Winds up a pale ale instead of an IPA.

 

[Varmintman]

Dang BB sounds like a busy day. I slowed down and have not brewed for 3 weeks now but I weighed out the hops and am going to brew tonight. Kind of looking forward to brewing

 

[BBL_Brewer]

Dang BB sounds like a busy day.

Not really. Took about an hour. The joys of kegging

I still have to clean my buckets though. Got em soaking to soften up that ring around the collar.

I hope your back cooperates so you can slip in a brewday.