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 Riboflavin
 
Registered: 03/06/05
Posts: 1,371
Loc: Midwestish
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 Re: Home Brewers, your skills are urgently needed for the science of intoxication!  [Re: trendal]
#16584742 - 07/25/12 09:57 AM (9 months, 23 days ago) |
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Aren't salts occasionally used by brewers to make the hops in an IPA "pop" a little more? Maybe a GHB IPA?
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All that groks is God.
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 daussaulit
Forgetful
Registered: 08/06/02
Posts: 2,882
Loc: Earth
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Riboflavin]
#16584888 - 07/25/12 10:47 AM (9 months, 23 days ago) |
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Calcium carbonate(chalk), calcium sulfate(gypsum), calcium chloride, magnesium sulfate(epsom salt), and sodium bicarbonate(baking soda) are occasionally used to adjust the pH and adjust the mineral content to achieve a more authentic desired beer stlye. These are all naturally occurring salts and can be found in certain water sources all over the world.
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Riboflavin
Registered: 03/06/05
Posts: 1,371
Loc: Midwestish
Last seen: 8 hours, 21 minutes
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: daussaulit]
#16585581 - 07/25/12 01:20 PM (9 months, 23 days ago) |
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Yeah, I've often heard of adding gypsum to an ipa, haven't tried it though.
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All that groks is God.
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Oeric McKenna
concentrically zoned
Registered: 06/15/12
Posts: 2,551
Loc: Jupiter 2
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Riboflavin]
#16589972 - 07/26/12 01:26 AM (9 months, 23 days ago) |
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Fellow homebrewers?? ^ ^ nice!...
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teefizzle
Flwr Pwr
Registered: 04/19/07
Posts: 14,356
Loc: Necropolis 
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Oeric McKenna]
#16590191 - 07/26/12 02:16 AM (9 months, 23 days ago) |
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MMmMmm fresh pressed apple juice
3.5L Simply Apple Juice in a 1 gallon jug
1/5 package of champagne yeast as directed per gallon
3.7g MSG (crystalline monosodium glutamate)
theoretically it should produce just over 2g of NaGHB, which is just about right for this amount of liquid...for a light weight
I'll be able to tell if it gets me more drunk than usual though.
*I'm experienced when it comes to drinking alcohol with GHB so I won't be dying or poisoning myself as I've seen mentioned
**also, you don't automatically get raped when you eat GHB, it actually feels quite nice, more euphoria than alcohol
Edited by teefizzle (07/26/12 02:29 AM)
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Nalim
aka. Nast
Registered: 01/13/06
Posts: 14,266
Last seen: 5 months, 11 days
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Wiccan_Seeker]
#16592241 - 07/26/12 02:10 PM (9 months, 22 days ago) |
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I might try this out if I can sweet talk someone at the lab for some time with the tandem GC/MS and the compound library.
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[url=/forums/showflat.php/Number/16024421#16024421]WTB/WTT list!
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Prisoner#1
Even Dumber ThanAdvertized!
Registered: 01/22/03
Posts: 168,364
Loc: Pvt. Pubfag NutSuck
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: teefizzle] 1
#16607921 - 07/28/12 10:04 PM (9 months, 20 days ago) |
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Quote:
teefizzle said:
**also, you don't automatically get raped when you eat GHB
then I will not be trying it
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there are 923 words in the english language that do not follow the "I before E"
rule, there are 44 words in the english language that follow the rule. this is
the shit our education funding is paying for and these liberals want more money
for education to keep making students stupid
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Oeric McKenna
concentrically zoned
Registered: 06/15/12
Posts: 2,551
Loc: Jupiter 2
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Prisoner#1]
#16608624 - 07/29/12 01:44 AM (9 months, 20 days ago) |
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Teafizzle...that's insane. Let us know in the future ! Damn
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LunarEclipse
Mr. Dogma Free
Registered: 10/31/04
Posts: 10,700
Loc: The Hand
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Oeric McKenna]
#16609508 - 07/29/12 09:30 AM (9 months, 19 days ago) |
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Quote:
Oeric McKenna said:
Teafizzle...that's insane. Let us know in the future ! Damn
In the double blind test (like from drinking wood alcohol) you need a second "control" batch.
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Don't submit to dogma.
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teefizzle
Flwr Pwr
Registered: 04/19/07
Posts: 14,356
Loc: Necropolis
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: LunarEclipse]
#16610757 - 07/29/12 02:57 PM (9 months, 19 days ago) |
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i dont, ive brewed numerous numerous times with this same method minus the msg
this is an experiment to further my knowledge, not yours anyway so butt out 
anyway, i have a big question from you brewing pros:
my understanding is champagne yeast is a pretty hyperactive fermenter, producing a lot more co2 quicker, but would it really die after only 4 dayS?
its no longer bubbling, so whats the point of leting it sit, the yeast has collected on the bottom as usual, so should i just filter it off, bottle it, and test it out or wait another 1 and 1/2 weeks?
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teefizzle
Flwr Pwr
Registered: 04/19/07
Posts: 14,356
Loc: Necropolis
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: teefizzle]
#16610943 - 07/29/12 03:41 PM (9 months, 19 days ago) |
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another way ill be able to tell is i will refrain from marijuana for several days before the bioassay on myelf
my thinking is ghb adds euphoria and when i drink minus thc, i get cranky and depressed
if there is in fact ghb in the drink i will notice euphoria
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Heffy
BrauMeister
Registered: 08/30/04
Posts: 2,754
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: teefizzle]
#16611064 - 07/29/12 04:05 PM (9 months, 19 days ago) |
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Quote:
my understanding is champagne yeast is a pretty hyperactive fermenter, producing a lot more co2 quicker, but would it really die after only 4 dayS?
its no longer bubbling, so whats the point of leting it sit, the yeast has collected on the bottom as usual, so should i just filter it off, bottle it, and test it out or wait another 1 and 1/2 weeks?
Most of your yeast doesn't "die" after fermentation, it just goes dormant.
Letting it sit is important to developing the right flavour profile. Depending on what is in the wort/must, yeast usually produces some unpleasant flavour compounds. Some of these will later be broken down or absorbed by the yeast. If you remove the yeast too early you will have no way to get rid of these flavour compounds.
Usually the rule of thumb with cider and mead is to let it age until it goes almost completely clear. In my experience with cider this takes maybe 1-3 weeks.
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I am the king of Rome, and above grammar! - Emperor Sigismund
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Riboflavin
Registered: 03/06/05
Posts: 1,371
Loc: Midwestish
Last seen: 8 hours, 21 minutes
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Heffy]
#16611705 - 07/29/12 06:36 PM (9 months, 19 days ago) |
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Quote:
Heffy said:
Quote:
my understanding is champagne yeast is a pretty hyperactive fermenter, producing a lot more co2 quicker, but would it really die after only 4 dayS?
its no longer bubbling, so whats the point of leting it sit, the yeast has collected on the bottom as usual, so should i just filter it off, bottle it, and test it out or wait another 1 and 1/2 weeks?
Most of your yeast doesn't "die" after fermentation, it just goes dormant.
Letting it sit is important to developing the right flavour profile. Depending on what is in the wort/must, yeast usually produces some unpleasant flavour compounds. Some of these will later be broken down or absorbed by the yeast. If you remove the yeast too early you will have no way to get rid of these flavour compounds.
Usually the rule of thumb with cider and mead is to let it age until it goes almost completely clear. In my experience with cider this takes maybe 1-3 weeks.
Yup, exactly. I actually dumped beers when I started because I was kegging too early and didn't realize how much the flavor profile will change as the yeast does it's work. Now if I get a funny tasting beer after kegging, I just put it aside for a couple more weeks and often time the flavor will continue to develop in part because of residual yeast in the keg.
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All that groks is God.
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Oeric McKenna
concentrically zoned
Registered: 06/15/12
Posts: 2,551
Loc: Jupiter 2
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Riboflavin]
#16612167 - 07/29/12 08:02 PM (9 months, 19 days ago) |
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Yea man. The yeast will stop its action when it has either drown in alcohol or in your case, exhausted all its fermentable sugars. Champagne yeast has a high alcohol tolerance. Prime the bottles w corn sugar if you want sparkling.
@ riboflavin: I always use the "bottle conditioning" priming method for my kegs. Love the smooth texture and frothy head! I wait bout a month before cracking it
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Riboflavin
Registered: 03/06/05
Posts: 1,371
Loc: Midwestish
Last seen: 8 hours, 21 minutes
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Oeric McKenna]
#16612367 - 07/29/12 08:37 PM (9 months, 19 days ago) |
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I usually leave mine at 30 psi for a couple days and call it good, unless I'm really hard up, in which case I draw off and fill a 2 liter and chill in freezer, afterwards I attach this device.
The carbonater, it fits on top of any 2 liter soda bottle and I shake and bake at 30 psi for a couple of minutes, not as good as letting it sit though. You can force carbonate, but you can't force age.
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All that groks is God.
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teefizzle
Flwr Pwr
Registered: 04/19/07
Posts: 14,356
Loc: Necropolis
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Heffy]
#16612488 - 07/29/12 08:57 PM (9 months, 19 days ago) |
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Quote:
Heffy said:
Quote:
my understanding is champagne yeast is a pretty hyperactive fermenter, producing a lot more co2 quicker, but would it really die after only 4 dayS?
its no longer bubbling, so whats the point of leting it sit, the yeast has collected on the bottom as usual, so should i just filter it off, bottle it, and test it out or wait another 1 and 1/2 weeks?
Most of your yeast doesn't "die" after fermentation, it just goes dormant.
Letting it sit is important to developing the right flavour profile. Depending on what is in the wort/must, yeast usually produces some unpleasant flavour compounds. Some of these will later be broken down or absorbed by the yeast. If you remove the yeast too early you will have no way to get rid of these flavour compounds.
Usually the rule of thumb with cider and mead is to let it age until it goes almost completely clear. In my experience with cider this takes maybe 1-3 weeks.
i can see your point, but it didnt start clear since it is real cider, not the see through motts stuff
any amendment?
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LunarEclipse
Mr. Dogma Free
Registered: 10/31/04
Posts: 10,700
Loc: The Hand
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: teefizzle]
#16615210 - 07/30/12 08:57 AM (9 months, 18 days ago) |
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Quote:
teefizzle said:
another way ill be able to tell is i will refrain from marijuana for several days before the bioassay on myelf
my thinking is ghb adds euphoria and when i drink minus thc, i get cranky and depressed
if there is in fact ghb in the drink i will notice euphoria
have some take out chinese food when you do the test that should intensify the MSG/GHB effect.
excitotoxins. lovely.
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Don't submit to dogma.
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teefizzle
Flwr Pwr
Registered: 04/19/07
Posts: 14,356
Loc: Necropolis
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: Riboflavin]
#16616366 - 07/30/12 02:43 PM (9 months, 18 days ago) |
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Quote:
Riboflavin said:
I usually leave mine at 30 psi for a couple days and call it good, unless I'm really hard up, in which case I draw off and fill a 2 liter and chill in freezer, afterwards I attach this device.
The carbonater, it fits on top of any 2 liter soda bottle and I shake and bake at 30 psi for a couple of minutes, not as good as letting it sit though. You can force carbonate, but you can't force age.
im not too interested in having it bubble, i got the champagne yeast for its efficiency, and since it's not beer, but cider, how does the taste develop?
would you say that letting apple cider sit longer makes for a better taste?
thanks
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LunarEclipse
Mr. Dogma Free
Registered: 10/31/04
Posts: 10,700
Loc: The Hand
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: teefizzle]
#16616406 - 07/30/12 02:56 PM (9 months, 18 days ago) |
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Quote:
teefizzle said:
Quote:
Riboflavin said:
I usually leave mine at 30 psi for a couple days and call it good, unless I'm really hard up, in which case I draw off and fill a 2 liter and chill in freezer, afterwards I attach this device.
The carbonater, it fits on top of any 2 liter soda bottle and I shake and bake at 30 psi for a couple of minutes, not as good as letting it sit though. You can force carbonate, but you can't force age.
im not too interested in having it bubble, i got the champagne yeast for its efficiency, and since it's not beer, but cider, how does the taste develop?
would you say that letting apple cider sit longer makes for a better taste?
thanks
in this case, no.
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Don't submit to dogma.
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teefizzle
Flwr Pwr
Registered: 04/19/07
Posts: 14,356
Loc: Necropolis
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Re: Home Brewers, your skills are urgently needed for the science of intoxication! [Re: LunarEclipse]
#16616534 - 07/30/12 03:36 PM (9 months, 18 days ago) |
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before i filter my brew now, can you assure me more without laughing
i feel like you may be playing a joke on me ahha
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