Name? Don't name my rats or guitars; I'm supposed to name beer?
You won't identify the taste of 2L DP in 5Gal, after 2nd ferments.
Isn't significant quantity, and flavors do break down and mellow.
Think "Belgian candy sugar in a bottle, w 2L carbonated water".
Advantage is more quickly purging the airspace after transfer.
Remember, beer itself is purposely almost flat at this stage,
having waited for churning to stop and junk to settle out...
If there is air, sugars won't efficiently make alcohol. Will just
make more yeast to later settle out, maybe with lost flavors.
If conditions are too extreme for yeast, air will then spoil it.
Wrong time in the process to be adding air, but filtration by
sedementation is always lossy, so what do you replace with?
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It is not at all "sweet" after 2nd fermentation. But also not entirely dry.
Its beer. Normal beer. Don't let the Dr Pepper fool you. The honey has
more influence than DP in the final product. Theres a little bit of Meade
thing going on, but its not huge.
1L does have enough alcohol to challenge my drunkiest of friends, and
its sneaky smooth. You can go overboard, not realise till you stand up.
The sugar all gets burned up into alcohol if the oxygen is kept out.
Yeah, you need air to get things started, so the yeast will grow. But at some
point you say, "I got enough yeast now, its time to make some serious alcohol."
Airlock so only bubbles get out, the yeast has no choice but go anaerobic mode.
When you siphon out the clean beer from between the nasty layers into the
secondary fermenter, if both containers were of the same size, there will now
be a substantial empty air space at the top. And thats a problem. Even worse
if you do as I do, and don't fill the primary all the way (leaving room for foam).
I got 6.5Gal primary bucket underfilled to 5Gal line, covered with its own CO2,
but only at atmospheric pressure. When 4.5Gal of good beer siphons into the
5Gal secondary bottle, there is about 2Litres needing to top it off. And would
help to have some CO2 pressure to drive the remaining new fresh air out.
Unfermentable sugars like maltodextrin and lactose might make beer "sweet".
DP's sugars (corn syrup or cane sugar) are completely fermentable.
And then you add another spoonful of fermentable sugar when you bottle it.
I should probably worry to somehow get rid of bottleneck oxygen...
Its beer. Normal beer. Don't let the Dr Pepper fool you. The honey has
more influence than DP in the final product. Theres a little bit of Meade
thing going on, but its not huge.
1L does have enough alcohol to challenge my drunkiest of friends, and
its sneaky smooth. You can go overboard, not realise till you stand up.
The sugar all gets burned up into alcohol if the oxygen is kept out.
Yeah, you need air to get things started, so the yeast will grow. But at some
point you say, "I got enough yeast now, its time to make some serious alcohol."
Airlock so only bubbles get out, the yeast has no choice but go anaerobic mode.
When you siphon out the clean beer from between the nasty layers into the
secondary fermenter, if both containers were of the same size, there will now
be a substantial empty air space at the top. And thats a problem. Even worse
if you do as I do, and don't fill the primary all the way (leaving room for foam).
I got 6.5Gal primary bucket underfilled to 5Gal line, covered with its own CO2,
but only at atmospheric pressure. When 4.5Gal of good beer siphons into the
5Gal secondary bottle, there is about 2Litres needing to top it off. And would
help to have some CO2 pressure to drive the remaining new fresh air out.
Unfermentable sugars like maltodextrin and lactose might make beer "sweet".
DP's sugars (corn syrup or cane sugar) are completely fermentable.
And then you add another spoonful of fermentable sugar when you bottle it.
I should probably worry to somehow get rid of bottleneck oxygen...
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Vesper Martini
An externally hosted image should be here but it was not working when we last tested it.
I tried some beer bittering experiment with Angostura instead of hops.
Hops were still used at end of boil, but none for bittering. Angoustra
was added after wort had cooled down. Maybe 2nd, don't remember.
Anywas, it about ruined my bucket. Couldn't get smell out for weeks.
Contaminated a batch of serious dark stout that followed enough that
I considered throwing it out.
Both batches were HORRIBLE upon bottling, but much later became
drinkable. The stout with less contamination recovered fast. But the
Gentian (main ingredient of Angoustra) Horror that was the first batch
took almost a month to mellow a lingering bitter aftertaste to where
it was pleasant to drink. It did eventually get there.
Its weird, almost no matter how bad you screw up, beer wants to fix
itself, if you give enough time. "Fresh Beer" is the most ignorant thing
I've ever heard in an advertisement. Fresh beer would gag a maggot.
----
I got 10 x 2 Litre bottles of tonic water for next expirement, Quinine.
Just how badly can you ruin a perfectly good batch of beer with it????
Will have to wait till afer my 10Lbs of Cheerios w. 2 tsp Amylase & 1 Beano.
(Impossible to filter, and burned horriby on the bottom when I tried to boil)
Tasted and smelled pretty good before it burnt...
----
For bottling, I want a white noise transducer. Can't hear or see inside
the dark bottle to know when I am reaching the neck. Something that
could excite Helmholtz of the empty space could possibly be useful?
Hops were still used at end of boil, but none for bittering. Angoustra
was added after wort had cooled down. Maybe 2nd, don't remember.
Anywas, it about ruined my bucket. Couldn't get smell out for weeks.
Contaminated a batch of serious dark stout that followed enough that
I considered throwing it out.
Both batches were HORRIBLE upon bottling, but much later became
drinkable. The stout with less contamination recovered fast. But the
Gentian (main ingredient of Angoustra) Horror that was the first batch
took almost a month to mellow a lingering bitter aftertaste to where
it was pleasant to drink. It did eventually get there.
Its weird, almost no matter how bad you screw up, beer wants to fix
itself, if you give enough time. "Fresh Beer" is the most ignorant thing
I've ever heard in an advertisement. Fresh beer would gag a maggot.
----
I got 10 x 2 Litre bottles of tonic water for next expirement, Quinine.
Just how badly can you ruin a perfectly good batch of beer with it????
Will have to wait till afer my 10Lbs of Cheerios w. 2 tsp Amylase & 1 Beano.
(Impossible to filter, and burned horriby on the bottom when I tried to boil)
Tasted and smelled pretty good before it burnt...
----
For bottling, I want a white noise transducer. Can't hear or see inside
the dark bottle to know when I am reaching the neck. Something that
could excite Helmholtz of the empty space could possibly be useful?
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My favorite drink: "mate":
http://www.diyaudio.com/forums/lounge/217697-my-favorite-drink-mate-yours.html
http://www.diyaudio.com/forums/lounge/217697-my-favorite-drink-mate-yours.html
A couple of links.
I have no connection except in the consumption..
http://www.bishopsfinger.co.uk/made.htm
http://www.wychwood.co.uk/
http://www.marstonsbeercompany.co.uk/our_brands/marstons/pedigree.asp
Regards
M. Gregg
I have no connection except in the consumption..
http://www.bishopsfinger.co.uk/made.htm
http://www.wychwood.co.uk/
http://www.marstonsbeercompany.co.uk/our_brands/marstons/pedigree.asp
Regards
M. Gregg
Non alcaholic
Green apple green tea
OHHH that looks tasty...
Think I'll give it a miss..
Regards
M. Gregg
Article in today's Wall Street Journal about something I won't be drinking: -- probably goes well with durian
CHICAGO—For most drinkers, the first taste of Jeppson's Malört tends to be the last.
"I've heard everything, from it tastes like earwax to Band-Aids to burnt hair," said Ian Penrose, a bartender at Rocking Horse in the city's hip Logan Square neighborhood.
Taste isn't the only problem for the 80-year-old, gold-colored spirit made from a Swedish recipe. Jeppson's Malört can't be found outside of Chicago and a few suburbs. By the company's own admission, its Malört is enjoyed by only one out of every 49 drinkers who try it. Even the company's owner, Pat Gabelick, a 69-year-old retired secretary who runs the company out of her condo on Lake Shore Drive, rarely drinks it.
Still, the liquor is finding a growing following among Chicagoans as a kind of badge of honor. A shot of it is a way to punish a drinking buddy or out-of-towner. A page on the website Flickr is dedicated to photos of people with sour looks on their faces after sampling Malört for the first time. Mixologists like the challenge of making Malört's bitter flavor somewhat enjoyable.
CHICAGO—For most drinkers, the first taste of Jeppson's Malört tends to be the last.
"I've heard everything, from it tastes like earwax to Band-Aids to burnt hair," said Ian Penrose, a bartender at Rocking Horse in the city's hip Logan Square neighborhood.
Taste isn't the only problem for the 80-year-old, gold-colored spirit made from a Swedish recipe. Jeppson's Malört can't be found outside of Chicago and a few suburbs. By the company's own admission, its Malört is enjoyed by only one out of every 49 drinkers who try it. Even the company's owner, Pat Gabelick, a 69-year-old retired secretary who runs the company out of her condo on Lake Shore Drive, rarely drinks it.
Still, the liquor is finding a growing following among Chicagoans as a kind of badge of honor. A shot of it is a way to punish a drinking buddy or out-of-towner. A page on the website Flickr is dedicated to photos of people with sour looks on their faces after sampling Malört for the first time. Mixologists like the challenge of making Malört's bitter flavor somewhat enjoyable.
lol, just like in australia with victoria bitter beer.
trolling on a beverage level.
I'm drinking: yoosh aloe vera drink, with a hint of honey.
and light coconut milk from thailand.
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Enjoying a Saison Dupont - Farmhouse ale. Delicious at any time. My local store has this available and I am much appreciative. Add some table water cracker (with cracked pepper) and some cheese. You can find practical perspective on matters corporeal or otherwise. Cheers!
180Lb (15 gal) carbouy: Oatmeal Stout w Dark Chocolate (Hershy's SD + Meiji Black), Sour Cherries (Turkish), and Dr Pepper.
Also some victory malt and flaked barley thing going on in there somewhere... Random amber malt extracts, I don't remember...
Was a big blend of 5gal mistakes, the final 5gal adjusted to salvage the first two (originally: too chocolaty, and too bitter).
Both had an excess of coffee intensity from Munton's chocolate malt (not actual coffee) that needed to be toned down a bit...
I could never reproduce it, but its a definite winner now.
Like Tubelab said, turn it up till it explodes then back down a bit. His theory seems to work for beer anyway...
Also some victory malt and flaked barley thing going on in there somewhere... Random amber malt extracts, I don't remember...
Was a big blend of 5gal mistakes, the final 5gal adjusted to salvage the first two (originally: too chocolaty, and too bitter).
Both had an excess of coffee intensity from Munton's chocolate malt (not actual coffee) that needed to be toned down a bit...
I could never reproduce it, but its a definite winner now.
Like Tubelab said, turn it up till it explodes then back down a bit. His theory seems to work for beer anyway...
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