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Michael C
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Port Huron, Michigan
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44 years old
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Male
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STATISTICS
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Join Date: 12-11-2007 |
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Total Posts: 20209
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Last Activity 03-18-2010 |
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Referrals:
2 |
Profile Visits:
- Member Views: 5941
- Visitor Views: 6209
- Total Views: 12150
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GROUP MEMBERSHIPS |
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| 5 members |
| 19 members | 
| 38 members | 
| 179 members | 
| 379 members | 
| 9 members |
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Future Brews
1880's Era Historical Ale, Barley Wine (Maybe 9-9-09?), Pumpkin Ale, and who knows what might strike |
Primary
Black Pearl Porter, Centennial Blonde. |
Secondary
And what is this secondary to which you speak of? :D
(I like walks on the beach and 3-4 week primar |
Bottled
Old Bog Road Brown Ale vII, Ginger/Orange Dortmunder v.II House Amber Ale v2, Summer Blonde Lime (Mr |
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INSTALLED PRODUCTS
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All Grain |
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Brewing |
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Draft Beer |
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Fermentation |
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Hardware |
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Miscellaneous |
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Storage |
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REVVY'S FRIENDS (175 Mutual) |
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LAST 10 COMMERCIAL REVIEWS |
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FORUM SIGNATURE |
Michigan HBT'ers, come check
in at;
Quote:
Originally Posted by
Madman
Revvy's one of
the cool reverends. He has a Harley and
a t-shirt that says on the back "If you
can read this, the bitch was
Raptured"
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Quote:
Originally Posted by
YooperBrew
I
gotta tell ya, just between us girls,
that Revvy is HOT. Very tall, gorgeous
grey hair and a terrific smile. He's
very good looking in person, with a
charismatic personality... he drives
like a ****ing maniac!
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LATEST BLOG ENTRY
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09/04/2008
If you have been directed to this post then you
probably started a "my beer is undercarbed" or "my
tastes funny" thread and you indicated that you opened
the beer after a few days or 2 weeks expecting your
beer to be ready....
Beermaking has a lot of similitarities to food and
cooking.... Ever notice that some foods, like spagetti
sauces, soups or chili's taste better as leftovers then
they do when you take them first off the stove? The
ingredients have to "marry" and co-mingle and some
things mellow out with time.
It's the same with beer....That is one of the things
that bottle conditioning does...lets the flavors
"Marry" because the new co2 that builds up, and lets
some of the "green" flavors fade away...
Carbonation isn't istantaneous to begin with, it takes
a couple weeks for the Co2 to build up, and once the
co2 has saturated the beer, EvilToj says it best...
Quote:
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Originally Posted by EvilTOJ
Volatile chemicals
break down into more benign ones, and longer protein
chains settle out.
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There's no real fixed time that this process
occurs, it is dependant on several factor; the style of
the beer (bigger, high gravity beers take longer-For
example Barleywines make take upwards of a year to
condition, carb and mellow out.)
Temperature also plays a role...The recommendation is
to store/age your bottles in a dark place @ around 70
degrees F.
For most simple ales, the rule of thumb is 3 weeks @ 70
deg. But I have had Stouts and Porters take 6 to 8
weeks before they are ready.
Before that beers may have all manner of off tastes,
including a green apple flavor, strong yeastiness
(yeast bite) and they may not show any carbonation, OR
they may gush when they open them (or one from the
batch may be carbed, while another is flat, while a
third may gush, but most of the time, they all will
even out with time.
After 3 weeks @ 70 is recommended (though most of us
fail at this one-Me included) that you put your beer in
the fridge for a full two weeks before drinking....this
will help to make you beer crystal clear and
tasty.....
At least new brewer, let them chill in the fridge for
48 hours before you knock them back.
Although many books refer to gushers as a sign of
infection, DON'T PANIC; a gushing bottle anytime within
the first 3-4 weeks of bottle conditioning is not
uncommon, and not NECESSARILY an indication of
infection....It is AFTER the period of bottle
conditioning has occured, and especially when the rest
of the bottled beer is carbed and conditioned fine,
that a gusher is a cause of concern....and USULLY the
infection is limited to only a single, or to very few
bottles-(It could be, for example, that a bottle has
somehow slipped through your sanitizing process- maybe
it wasn't cleaned thoroughly if it was a recycled
bottle.)
Believe it or not, it is really hard to ruin/infect
your beer, especially if it is your first batch, and
you took even the most rudimentary sanitary
precautions....It is actually more likely for an
experienced brewer to get an infection- Perhaps they
let something slide in their cleaning/sanitization
process and something from their previous batch got
nasty between brewing sessions, and infected their
latest batch- It sometimes happens that small matter
gets lodged in a hose connection and doesn't get
cleaned out or zapped with the sanitizer....Or perhaps
over many uses a fermenter or bottling bucket develops
a scratch in it, which becomes a breeding ground for
contamination.....but with brand new, cleaned and
sanitized equipment...highly unlikely.
(That's why it is a good idea NEVER to use any abrasive
cleanser or cleaning tools like scrubbies, on your
plastic gear. Nor is it a good idead to clean/sanitize
your bottles or equipment in your fermenter or bottling
bucket....I use a dedicated 5 gallon soysauce bucket
for that purpose.)
Just remember, in brewing, we're not making instant
lemonade here, we're not mixing a bunch of flavoring
with water and consuming it the same day.
Homebrew is alive (even more than the highly processed,
patsurized, and filtered, tasteless swill that passes
for commercial beer- i.e. Bud, Miller, Coors.) what
we're making is the result of the life cycle of living
yeasts, that eat, breed, and process (read- Pee :))
proteins and sugars into wonderful tasty
alchohol....and since it is living, like us, it has
it's own timetable and agenda....
so Relax, Don't Worry, (and if this your first batch)
Have a Micro Brew :D Later when you have a few batches
in the pipeline we'll switch that to RDWHAHB!:mug:
A good experiment, for any brewer to do, is to pull a
beer out on the 7th day in the bottle and chill it for
2...then taste it...make notes on the tastes and the
level of carb. Do it again on the 14th day, the 21st
and the 28th...you'll really see the difference. Then
leave a bottle stashed away for 6 months...chill that
and taste it...and go back and read your notes...
You'll learn a heck of a lot about beer doing that.
Poindexter shows in this video exactly what happens to
your beer over the 3 weeks....He shows carbonation from
5 days in the bottle on....
http://youtube.com/watch?v=FlBlnTfZ2iw<
/a>
SO STEP AWAY FROM YOUR BOTTLES, the yeasties know what
they're doing, so let them do their jobs!!!
Since your beer's already in the bottles, that means
your primary is free...so quit sampling your beer
before it's ready (or you wan't have any to drinkwhen
they ACTUALLY reach their peak.) AND GET BREWING
ANOTHER BATCH!
:mug:...
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| Brew_man 10/27/2009 Thanks for the great advice on
letting my beer sit and have
patience with it. I will make sure
I don't rush it. I'm sure it will
pay off. |
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| | ihatehoward 10/13/2009 the "Oktoberfest" renamed "Fall
Festival" is to be held Nov.7th,
2009.
Richmond Worthogs Home Brew Club.
It will be at Howard and Cindy
Bean's house |
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| | ihatehoward 10/08/2009 Revvy,
I'm at 14th and Howard. Is that
close to you? |
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| | foxywashere 03/03/2009 im thinking of brewing a
dunkelweizen revy. im don't do
mash yet, just the simple coopers
kits. i'd like to start brewing my
own and the way forward is to
start with their recipe and try to
improve it. they don't sell a
dunkelweizen, so i thought i could
use the wheat beer kit and add
some speciality malt, chocolate or
carafa. i'd be grateful for any
advice on how to produce a
dunkelweizen, using just the wheat
beer kit.
legend,
cheers.
dave |
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| | bearkluttz 08/10/2008 Always happy to have a friend...
Thats the USS Cape St George
CG-71. We were launching Tomahawks
into Iraq from off the coast of
Cypress. Good times. |
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| | Schlenkerla 07/26/2008 He who drinks beer gets drunk.
He who gets drunk goes to
sleep.
He who sleeps does not sin.
So lets drink and go to
heaven!!!
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| | Schlenkerla 07/26/2008 An intelligent man is sometimes
forced to be drunk to spend time
with his fools on Home Brew Talk.
- Ernest Hemingway & Schlenkerla |
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