Brewers' help requested

[merithyn]

Thanks, Sheilbh!

After doing a bit of research on a bunch of brewing forums I've concluded that the following will bring the best results:

* Use about a softball-sized pile of zest for a 5-gallon batch (around five large oranges)
* Add it as soon as you turn the heat off the wort, then cool the wort as quickly as possible. Once cool, strain the zest out.
* Don't shred the zest. Instead, julienne it.

I'll let you all know how it goes.

[Sheilbh]

* Don't shred the zest. Instead, julienne it.

I'd also julienne for a stew.

[PDH]

Meri, send me some of that so I can verify if it is good or not.

Address:

PDH
Laramie, Wyoming

[merithyn]

* Don't shred the zest. Instead, julienne it.

I'd also julienne for a stew.

Apparently, brewing beer with orange is a lot like making stew with it.

[merithyn]

Meri, send me some of that so I can verify if it is good or not.

Address:

PDH
Laramie, Wyoming

K

[derspiess]

Thanks, Sheilbh!

After doing a bit of research on a bunch of brewing forums I've concluded that the following will bring the best results:

* Use about a softball-sized pile of zest for a 5-gallon batch (around five large oranges)
* Add it as soon as you turn the heat off the wort, then cool the wort as quickly as possible. Once cool, strain the zest out.
* Don't shred the zest. Instead, julienne it.

I'll let you all know how it goes.

Second point is always a good idea. A heat exchanger is a worthwhile investment.

[Sheilbh]

Could you use an ice bath? (As I would with any green veg accompanying said stew )

[merithyn]

Second point is always a good idea. A heat exchanger is a worthwhile investment.

I have access to a copper wort chiller, but they make me nervous. They're so hard to get completely clean.

[derspiess]

Second point is always a good idea. A heat exchanger is a worthwhile investment.

I have access to a copper wort chiller, but they make me nervous. They're so hard to get completely clean.

True, and that's where you have the most exposure to potential bacteria & whatnot.  But they also save time, and time is a factor in that as well.

[merithyn]

The homemade ginger beer is fantastic! Perfect amount of fizz, great flavor, refreshing, and tasty!

Gonna' have to make some to bring home for Thanksgiving. Not that they'll appreciate it. 

[MadImmortalMan]

Eh, so I have all the stuff and I'm going to try making some mead.

I figure that's an easy way in and hard to screw up, but hey I can always find a way.

I've got some EC-118, a 6 gallon brew pail and some carboys and several s-shaped airlocks, which I will fill with vodka. Just to keep anything from getting gummy or smelly.

Since you people did this before, I should ask. About what percentage of total volume should be honey? I've seen on youtube anywhere from 1/5 to 1/3, and that's a big difference. I think I'll forego any fruit on round one. But I still want to get a nice high measure on the hydrometer. I want to push the yeast's tolerance if possible. Do I do that by adding sugars or yeast? I don't want to make it too sweet in the end. As little as I can, really. What should I aim for on the hydrometer at the start, and should I intervene at any point in the fermentation?

[Syt]

Vienna Lager

What makes a lager Viennese?

[frunk]

Vienna Lager

What makes a lager Viennese?

The second beat is a little too fast.

[merithyn]

Eh, so I have all the stuff and I'm going to try making some mead.

I figure that's an easy way in and hard to screw up, but hey I can always find a way.

I've got some EC-118, a 6 gallon brew pail and some carboys and several s-shaped airlocks, which I will fill with vodka. Just to keep anything from getting gummy or smelly.

Since you people did this before, I should ask. About what percentage of total volume should be honey? I've seen on youtube anywhere from 1/5 to 1/3, and that's a big difference. I think I'll forego any fruit on round one. But I still want to get a nice high measure on the hydrometer. I want to push the yeast's tolerance if possible. Do I do that by adding sugars or yeast? I don't want to make it too sweet in the end. As little as I can, really. What should I aim for on the hydrometer at the start, and should I intervene at any point in the fermentation?

I like medium-sweet meads with a high alcohol content. So, using EC-1118 in five gallons, I would go with 20-23 pounds of honey. That yeast will get you to around 18%, which means it will use a LOT of honey up. If you want a sweeter mead, up it to 25-28 pounds.

That yeast will also give you a "sparkling" effect, so make sure you cork the bottles well. Also, I've had to let it sit for a good long while before bottling it to make sure that it wasn't too volatile at the end. I think I racked it after a month, and then bottled it after another two months.

I never add additional sugars to my meads. The honey is plenty. That being said, I know quite a few people add "starters" to their meads to get their yeast going. You really won't need that with the yeast you're using. (I've used that yeast to restart a batch when it's gone cold too soon.) Also, you'll want to keep the bucket in a cool place. If it gets too warm (over 65 or 70F), the mead will take on a "scorched" flavor from the yeast being too volatile.

What kind of honey are you using? And are you planning to boil it?

EDIT: Looking over some of my old notes, I'd go with a higher honey content rather than a lower one unless you want your mead incredibly dry. No less than 23 pounds of honey, I'd guess. If you do want it very dry, then stick to 20 pounds.

[merithyn]

On the Hydrometer, I'd say you want it around 1.08 - 1.10 with that yeast for a drier mead. Also, make sure that your must is around 75F - 80F when you take the reading, or it will skew your results. (Don't pitch that yeast above 80F, either.)