The Dysfunctional-Palooza Obnoxious Masshole BS Thread

[Cape Brewing]

I wouldn't add it at the end of fermentation... it'll just ferment again.

Add it either at flameout in the boil or not-to-long afterwards.

 

[the_bird]

I wouldn't add it at the end of fermentation... it'll just ferment again.

Add it either at flameout in the boil or not-to-long afterwards.

It's going to ferment, regardlessless of whether he adds it at the end of the boil, during whirlpool, in primary, or in secondary. It's GOING to ferment. But, if he adds it after the primary fermentation is done, he'll stand a better chance of retaining some of the flavor and aromatics, they won't either be destroyed by the heat or blown out in primary.

 

[TheDudeLebowski]

Yea. That's what I was thinking along with the arguments about dry hopping and the fermentation pushing the aromatics out. I don't even know if that's true. It will ferment out. I just want to try to keep the aromatics. What little I've read about mead there's discussion of not going above a certain temperature (I think like 170). There's a mead argument some people have that you will loose the flavor and aroma of the honey. So maybe I start off with a 5 gallon of the normal doppelbock and just when it gets to 90% fermented I transfer and top off to a six gallon carboy with a honey mixture cooled from 170 down to fermentation temp.

PS - Sorry if this is interrupting Angela's Ashes searching for relatives on the sexual predator's database.

 

[Cape Brewing]

It's going to ferment, regardlessless of whether he adds it at the end of the boil, during whirlpool, in primary, or in secondary. It's GOING to ferment. .

Oh wow... really???

Soooo... What you're saying is... if you add sugars to something that has yeast in it... it'll ferment???

Hmmm... I should read up on that.

Thanks Bird.

 

[the_bird]

So, what genius advice were you providing here, nimrod?

I wouldn't add it at the end of fermentation... it'll just ferment again.

 

[TheDudeLebowski]

It's Bird's way of taking a tried-and-true recipe and putting his spin on it

 

[bob1852]

Any epic EAC food being made (or accidently deep fried) in Masshole land for Thanksgiving?

Bird is going in the brine tonight and in the WSM on Thurday...

 

[the_bird]

Still haven't decided if the turkey's going on the grill (with some applewood chips) or just in the oven. The weather looks good, so I'll probably put it on the grill. Going in the brine tomorrow, stealing Alton Brown's brine recipe. Nothing particularly epic here, though, mostly going traditional.

 

[bob1852]

But, if he adds it after the primary fermentation is done, he'll stand a better chance of retaining some of the flavor and aromatics, they won't either be destroyed by the heat or blown out in primary.

Not to mention decreasing infection risk.

Cold mixing a must for mead is one thing, but adding honey to cool, nutrient rich wort is a little riskier than adding it later after fermentation is pretty much, or is, done and you've alcohol content and pH in your favor.

 

[TheDudeLebowski]

Ah. Thanks AZ. I'm no mead expert but how much aroma does honey add to a mead? I'm hoping to stay with the lower noble hops to maybe get a hint of the honey. There was wildflower and just plain raw honey. Haven't opened the small jar to see if I can detect any aroma.

 

[Cape Brewing]

So, what genius advice were you providing here, nimrod?

I was simply saying there is no reason to wait until fermentation is over since it will simply spike right back up again.

Apologies if that was too technical for you.

 

[Cape Brewing]

Yeah... shockingly... I'm going epic since I'm not a huge pansy like some others on this thread

 

[the_bird]

You going to deep-fry your turkey, or do you only do that when cooking a whole pig?

 

[TheDudeLebowski]

Bird. Just for that you're not getting the wishbone or an extra serving of a tip of an index finger.

 

[Cape Brewing]

You going to deep-fry your turkey, or do you only do that when cooking a whole pig?

(yawn)

playyyyyyed out.

And this year's was killah so keep going wit' day weak azz sht.


I got five ducks goin' in the pit in the morning. Having them as an appetizer before the big bird.

(Bird... joking aside... def go with that brine that AB uses in that smoked turkey recipe. I have been using it for a couple of years. It's solid)

 

[Cape Brewing]

Bird. Just for that you're not getting the wishbone or an extra serving of a tip of an index finger.

nah... I tossed that. Too stinky

 

[TheDudeLebowski]

Charcuterie?

 

[the_bird]

Using this one:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

Probably won't bother with the candied ginger, I can't imagine that flavor would come through at all and if I buy candied ginger I'm going to eat it.

Thinking ~24 hours in the brine should be good.

It's only six of us for Thanksgiving, so I'm not going too crazy.

 

[bob1852]

Ah. Thanks AZ. I'm no mead expert but how much aroma does honey add to a mead?

A lot. Smell store bought clover honey and then quality wild flower or orange blossom honey. That aroma transfers over to the finished beverage but is lost or muted through boiling or a vigorous yeast like EC-1118.

 

[Cape Brewing]

your azz is muted by a vigorous yeast like EC-1118

 

[bob1852]

your azz is muted by a vigorous yeast like EC-1118

I couldn't hear you over the sound of my Mazer Cup and NHC medals clinking.

 

[TheDudeLebowski]

Oh Snap!


2011 Mazer Cups

 

[Cape Brewing]

I couldn't hear you over the sound of my Mazer Cup and NHC medals clinking.

Maybe you should take them off when beatin' your meat about em then. They'll probably clink less. Although, as it was, they would only only clink for a few seconds.

 

[DakotaRules]

I've been using AB's brine for years too but I cut the ginger to half of what's asked for. I hate ginger.

 

[yeager1977]

I was simply saying there is no reason to wait until fermentation is over since it will simply spike right back up again.

Apologies if that was too technical for you.

That's cause he's a pro brewer. Supposedly. Ok maybe not just yet....

 

[DakotaRules]

And Yeager throws up a brick…

 

[paulthenurse]

Happy Turkey day to all my favorite turkeys.

 

[DakotaRules]

Happy Thsnksgiving!

 

[yeager1977]

Happy Turkey day to all my favorite turkeys.

And to you my favorite "Fat B@st@rd"

 

[yeager1977]

Happy Thsnksgiving!

Get into the brew a bit early?