Messages

31

General Homebrew Discussion / Re: What's Brewing This Weekend - 12/21 Edition

« on: December 21, 2012, 01:32:10 PM »

No brewing this weekend...removing the rust from my chest freezer.  But, I've got two starters going for a munich helles and a bopils.

32

Kegging and Bottling / Re: oxygen absorbing caps

« on: December 12, 2012, 07:15:04 AM »

I use them whenever I bottle, which is usually only for competitions and big beers and meads.  I use them straight out of the bag and turn the bottle over to wet the cap and activate them.  Never had a problem with either infection or oxidation.

33

Yeast and Fermentation / Re: Post a pic of your Pellicle!

« on: December 03, 2012, 01:49:53 PM »

I've had a vial of WLP655 pitched for about 4 months now and I've not seen a pellicle. It was 5 gallons of BDSA that had stopped at 1.035. A month ago I blended it with another 5 gallons of the same Batch that had sat on sour cherries with Brett. The brett is noticeable but I think I need more sour. Should I just be patient or repitch more bugs?  Also, what temp should it be sitting at? I want a big gnarly pellicle that will scare my GF!!

I brewed a BDSA that was aged on sour cherries and I added a vial of Brett brux.  I didn't think it was sour enough so I ended up pitching the dregs from several bottles of Jolly Pumpkin beer.  After a year or so, it was at the sourness level I wanted.  I kept it at cellar temperatures which was low to mid 60s.

34

Kegging and Bottling / Re: 1 step closer!

« on: December 03, 2012, 11:30:41 AM »

I know, but my wife has short arms and deep pockets.

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Other Fermentables / Re: Favorite book on mead

« on: December 02, 2012, 08:54:29 AM »

+2 to The Compleat Meadmaker

Add me to the list of people that highly recommend that book.

I like this book so much I have 2 copies.

36

Kegging and Bottling / Re: 1 step closer!

« on: December 02, 2012, 08:30:22 AM »

Good question. I'm up to three 7.5cf chests, and two small conversion refrigerators. That takes care of 16 kegs. Any more and I'll need a walk in for sure.

Wow.  I'd kill for that much lagering space.  I want to get another chest freezer, but the wife is balking at the extra electricity usage.  I currently have a chest freezer that fits four, a spare fridge that fits 3 and a small serving fridge that fits 2. 

37

General Homebrew Discussion / Re: What's Brewing This Weekend - 11/30 Edition

« on: November 28, 2012, 01:57:53 PM »

I'll be brewing a belgian dark strong and dumping it on a yeast cake from a belgian single.

38

General Homebrew Discussion / Re: disposing of yeast cake

« on: November 25, 2012, 06:47:50 AM »

it goes in the compost. or directly in the garden.

+1  Mine goes in the compost bin.

39

All Things Food / Re: Thanksgiving!

« on: November 18, 2012, 07:30:17 AM »

For me it will be roast turkey with sausage dressing, mashed potatoes, roast sweet potatoes from our garden, green beans.  For desert apple pie with fresh whipped cream.

I'll be breaking open some 2009 granny smith cider to go with dinner and some 2009 cyser with dessert.

40

Commercial Beer Reviews / Re: Duvell adn Duvel Singl

« on: November 18, 2012, 07:24:26 AM »

+1, Duvel Single is an excellent beer, but I've only ever seen it on draft.   Mmmm, mussels and duvel single.

41

Beer Travel / Re: NJ spots?

« on: September 04, 2012, 12:31:04 PM »

There is an Office in Summit

42

Beer Travel / Re: NJ spots?

« on: September 04, 2012, 07:22:01 AM »

Not sure where Mountain Lakes is, but there is the Trap Rock Restaurant and Brewery in Berkeley Heights not far from Summit.  I haven't been there in years, but the food and beer were good when I was there. 

The Summit Hotel is nice, but the beer menu at the Hat Tavern was not too impressive.

43

All Grain Brewing / Re: Shift in thought regarding optimal mash pH

« on: August 24, 2012, 06:47:08 PM »

I realize that ideal mash conditions are in the 5.2-5.7 range, but what is the real difference of a mash conducted at 5.2 vs. 5.6 in terms of beer flavor.  This would be a great experiment.  How does this effect mash efficiency or beer flavor.  I think Kai has conducted some experiments in this regard.  I've made excellent beers at both ends of the pH spectrum. Tannin extraction increases with increasing pH, but what can be said for a mash conducted on he higher side of the range?

This is an interesting mechanism that isn't clearly understood in terms of it's effect on the end product. I would like to see some further experimentation on the effects of mash pH on beer flavor.

Ron, sounds like a great talk for the NHC next year.

44

General Homebrew Discussion / Re: Best Order for a tasting?

« on: August 24, 2012, 06:26:59 PM »

Just my opinion, but I would move 5,6 to after the bock and tripel.  When doing a tasting I like to put the more hoppy beers near the end of the tasting so the tasters don't wreck their palate.

45

Yeast and Fermentation / Re: Flanders Red fermentation

« on: July 26, 2012, 02:51:37 PM »

The first batch of flander's I made didn't turn out nearly sour enough for my tastes.  I fermented with 1056 and added the Roselare bugs in the secondary and inserted a rubber stopper with an oak dowel in it.  The second batch I made I pitched directly on the bugs and added a pack of US05, let it ferment out and tranferred when the pellicle fell after 1 year.  That beer took 2nd at the NHC this year.

I've heard from other brewers that the 1st generation of Roselaere isn't sour enough, the 2nd generation is just right and 3rd generation is too sour.  YMMV.

Congrats!
So wait, you pitched round 2 on top of the bugs left from round 1 (year old)?
Also, do you rack after primary or do you complete all fermentation and aging in one carboy?

The first batch I racked to a secondary and added the bugs.  The second batch I pitched on the the 1 yr old bugs.  The second flanders I completed all fermentation in one carboy and transferred after the pellicle dropped.