Messages

1306

Wood/Casks / Re: Cask Conditioned Mini-Keg

« on: June 14, 2011, 09:24:26 AM »

My experience with mini-kegs is that you need significantly less priming sugar than if you were to bottle.

I don't recall the ratio, but I want to say it was like 1/3 or so.

When I use them, I use 5 to 7 coopers carbonation drops.  Never more than 7.  I had one keg turn into a football and one that shot the tap back at me and nearly gave me a black eye.

1307

Yeast and Fermentation / Re: Liquor in Airlock Leaked into Fermenter

« on: June 01, 2011, 11:38:22 AM »

I don't know about the prices of cooking sherry, but I can get a handle of cheap vodka for about $12.  Previous one was Wolfschmidt, current is either Dmitri or Popov.  That's pretty cost effective.

I wouldn't drink it, even if I drank vodka, but then I don't buy it for drinking.

I certainly wouldn't use anything you might keep in your liquor cabinet.  That would be plain wasteful.

1308

Kegging and Bottling / Re: Is there a picture atlas somewhere of the various corny keg types?

« on: May 27, 2011, 08:09:20 AM »

The kegs should be stamped on the side with the model/manufacture of the keg.

Sometimes these markings can be covered with stickers from the previous user.

If the outside of your keg is clean, though, you should find info that says "challenger V" or "corneluis" or "firestone" or whatever.

You might also be able to match the poppets, posts and PRV against the photos of one of the on-line vendors (NB has pretty clear images of the different parts).  Or take them in to the LHBS.  They ought to be able to tell you what you need.

I've got two different style PRVs on my kegs.  Most have a ring that you can pull, two of them (I believe they are Challenger kegs) have a little plastic lever-type-thing that opens the valve.

1309

Beer Recipes / Re: Golden Monkey

« on: May 26, 2011, 01:55:22 PM »

Ran out to the LHBS at lunch today.

They had no Horizon hops - recommended Yakima Magnum, which I bought.

They had only one ounce in the Strisselspalt bin and it had no label... They gave it to me, but didn't know for sure what it is.

Any recommendations?  Go for it with the mystery hop?  Or substitute?  I have a ton of hops in the freezer at home.

Any particular identifying scent for strisselspalt?

1310

Beer Recipes / Re: Golden Monkey

« on: May 25, 2011, 06:22:50 PM »

Oooof.  I had about six two Sundays ago when the Cubs were rained out.

I don't need to do that again anytime soon.

1311

General Homebrew Discussion / Re: General Rules of Thumb re: aging, conditioning and timing.

« on: May 25, 2011, 10:56:05 AM »

Sounds like you need more kegs.  

I agree.  You can never have too many.  But I think the wife would object.

I must have twelve or so down in the basement.  Off the top of my head: light lager, honey lager, Chimay, dopplebock, saison, cider (one fiver and two 2.5 gallons), root beer, pumpkin ale, x-mas ale, ESB, carbonated water, maybe one empty.

Some of these, like the x-mas, pumpkin and cider, just need to be bottled so I can get the kegs back in service. 

Or I need to throw a party and empty a few of them.

1312

Beer Recipes / Re: Golden Monkey

« on: May 25, 2011, 10:50:46 AM »

In a moment of weakness and/or inspiration, I picked up a 6 of GM at lunch.

For the cause, I'll have one or two tonight and attempt to culture the yeast.

I've not had outstanding results culturing from commercial beers, but I will give another go.

Worst case, I'll re-use the yeast cake that's just waiting in hibernation.

1313

General Homebrew Discussion / Re: General Rules of Thumb re: aging, conditioning and timing.

« on: May 25, 2011, 09:27:03 AM »

My only preference for bottles in this case is that it will make the beer last longer.  Once I tap it, it could go quickly.

A couple of 12 packs of bottles I can easily lose in my cellar for a year or two or three...

1314

Beer Recipes / Re: Golden Monkey

« on: May 25, 2011, 09:24:49 AM »

Any thoughts on using 1762?  I've got a yeast cake of that sitting under 5 gallons of beer, which I could reuse.

Or I could stop being lazy and go get the Ardennes yeast...

1315

Beer Recipes / Re: Golden Monkey

« on: May 25, 2011, 08:57:58 AM »

Denny - I may brew this recipe on Sunday.  I'm trying to get one last session in before child #3 arrives.

I've got a long list of bottling, kegging, brewing, etc. for the weekend, so we'll see.

If I get it brewed, I'll post back eventually on the results.

Thanks!

1316

General Homebrew Discussion / Re: General Rules of Thumb re: aging, conditioning and timing.

« on: May 25, 2011, 08:55:12 AM »

The question I've been pondering lately is bulk aging vs. bottle aging.

I have an old ale that I'm ready to get off the yeast and age.  Am I better off bulk aging it in a keg/carboy?

Or should I go ahead and bottle and let it age in the bottles?

My recollection is that bulk aging is preferred, but I'm not using a cask (or any sour yeast) so I'm not sure it matters.

Any thoughts or experiences?

1317

All Grain Brewing / Re: Belgian Candy Sugar

« on: May 23, 2011, 06:24:35 PM »

Darkcandi.com... I won't be checking that from work...

1318

All Grain Brewing / Re: Belgian Candy Sugar

« on: May 23, 2011, 12:55:02 PM »

Tom - what sort of palm sugar do you use and do you feel it has a different flavor?

I've used just about every sugar in the baking aisle of the organic food store (demarara, sucanat, etc. etc.) and haven't really landed on a favorite.  I used sucanat recently and the results were good, but I can't say they were any better than regular ol' white sugar.

My last batch, I just used whatever we had in the house (Domino sugar, I believe) since I've become unconcerned about it.

I'm always willing to test my beliefs, though.

1319

All Grain Brewing / Re: Belgian Candy Sugar

« on: May 23, 2011, 12:04:22 PM »

You could use plain sugar (beet or cane) and adjust your grains to get color from them.

Or, there are ways to make your own candi sugar but I've never tried them.

For my money, and for the amount your talking about, I'd use Domino sugar from the grocery store and throw in some crystal malt or Belgian aromatic for color.  Perhaps both.

1320

Yeast and Fermentation / Re: Dry substitute for WY1028

« on: May 23, 2011, 12:01:41 PM »

Used Windsor on my ESB.  It's damn tasty and very malty.  This yeast has a classic English profile and I must say I'll be using it again.