Messages

646

The Pub / Re: Stay off my f'ing driveway!

« on: August 08, 2012, 01:59:44 pm »

I think if you did the chain, which is not a bad idea, it would be wise to put reflectors on it and perhaps a sign that says "private property."

647

The Pub / Re: More craft breweries now than in 1890

« on: August 08, 2012, 09:01:05 am »

Bell's, on the other hand, does not last in my house.  Maybe my favorite brewery.

Just got a six pack of Bell's Two Hearted the other day and while it is not horrible I don't really enjoy it. I haven't enjoyed a Two Hearted in a while. Seems like the quality has slipped there. Either that or they are expanding too far out from their local and the freshness is biting them in the ass.

I tend to go for their Third Coast Old Ale, Expedition Stout, and pretty much any stout they make.  Hoppy beers are not my thing.  It may be that expansion is straining them, however.

648

The Pub / Re: More craft breweries now than in 1890

« on: August 08, 2012, 07:47:03 am »

I have to say I'm surprised to see Magic Hat so far up on the list.

I like their beer a couple years ago when I first came across it.  Maybe just because it was different, I don't know.  The last six-pack I had was pretty rough, though.  There's a bottle or two left somewhere in the basement.

Bell's, on the other hand, does not last in my house.  Maybe my favorite brewery.

649

Yeast and Fermentation / Re: Fruit beer issues

« on: August 07, 2012, 03:02:12 pm »

Most people don't do secondaries anymore, unless they are doing fruit beers or something similar.

In the case of a fruit beer, you're actually having a second fermentation going on.  The sugars aren't "soluble" they are fermentable and they are currently fermenting.

I don't really do fruit beers but I don't think you'll have any issues with letting it sit for a couple weeks to clear up.

The risk of oxidation is a bigger risk, so transferring it too much would be bad.

Someone else will have to tell you if 6 lbs of puree is a lot or a little.

650

Yeast and Fermentation / Re: Fruit beer issues

« on: August 07, 2012, 02:15:07 pm »

How long have you let it sit?  Be patient, and it will likely clear.

If it's still murky, fine it with gelatin and see if that helps.  Or cold crash it.  Or both.

I wouldn't keep transferring it.

651

General Homebrew Discussion / Re: Brewing with Bourbons

« on: August 07, 2012, 09:51:17 am »

There are cheap bourbons and there are inexpensive bourbons.  For something like this, I prefer to use something inexpensive that has flavors I like.  I have found that WL Weller is very good whiskey for the price, as is Very Old Barton (though this really needs a splash of water to soften it if you're drinking it straight).  Ancient Age, which is on the rot gut shelf, is very tasty stuff.  I would not hesitate to use any of these.

I agree to avoid Evan Williams.

Neither Buffalo Trace nor Elijah Craig are on my favorites list, though they are good whiskeys.  There are other whiskeys for that price I prefer (Wathen's or Elmer T. Lee) and at that price I'd rather drink it with a couple of cubes.

652

Ingredients / Re: Coffee and Stout

« on: August 01, 2012, 02:16:03 pm »

Same amount for a porter?  1 qt in 5 gals or so?

We'd have to know your tastes.  The good thing about adding it late is that you can taste as you go.

I add it at kegging.  A couple shots of espresso.  Taste, ponder, taste again.  Add more if necessary.

I've never done the cold brewed or the cracked beans.  Espresso has worked well so far, but I have no basis to compare to other options.

653

Yeast and Fermentation / Re: Sugar and yeast nutrient

« on: July 31, 2012, 01:52:59 pm »

I like to add the sugar once fermentation is well underway. I just reserve 1L or so from the batch, then add that later once I've boiled the sugar in it. It does three things: lowers the size of starter I need, reduces stress on the yeast, and slows total fermentation time. A slower ferment is a colder ferment. Colder ferment means fewer off-flavors.

I know there are a lot of people who do what you do, but I've never found an advantage to it when I tried it.

My experience agrees with Denny.  Plus, if it all goes in at once it's one less thing to forget.

When I have added sugar later, I've simply poured the dry sugar directly into the carboy.  No worries.  Ferments just fine.

My time, unfortunately, is limited so I do whatever I can to simplify and eliminate unnecessary steps.

654

Ingredients / Re: Hop Hoarder

« on: July 27, 2012, 09:32:41 am »

I do the same as Denny.

A couple years ago I split some bulk hops into smaller bags (2 - 3 oz) and that also worked well.  A lot more work, though, and I'm not sure there is a huge benefit to it.

655

Ingredients / Re: Hop Hoarder

« on: July 27, 2012, 08:52:41 am »

Don't hops go bad? Do you hoarders use vacuum sealers? I just put them in ziplocks and try to get as much air out as I can.

I vacuum seal them and keep them in a freezer.

+1

Myself as well.  I've got well over 8 lbs of hops in the freezer.  Plus frozen wort for starters.

Sometimes the hops fall down behind something in the back and get lost for awhile.  Then I order more of that variety.  Then I have to brew more.

656

Equipment and Software / Re: Fryer for boils

« on: July 26, 2012, 07:31:14 am »

This came up on homebrewfinds.com the other day:
10 gallon aluminium pot for $42 shipped.
http://www.amazon.com/gp/product/B001CHKL68/ref=as_li_ss_tl?ie=UTF8&tag=hombrefin-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001CHKL68

You're tempting me to buy another pot...

657

General Homebrew Discussion / Re: Headache City

« on: July 26, 2012, 07:24:32 am »

How sanitary are their lines? There could be all sorts of stuff growing in the lines that gives you the headache. Two of the worst "hangovers" I have ever had came after drinking just one pint, of a beer that I have had before at other venues. I can think only that the beer lines were improperly cleaned.

very good point!

I agree completely.  The worst headaches I've ever gotten are from drinking a couple cups of Miller at a Blackhawk's game (yes, I've done this repeatedly).  The only thing I could think was that the weird backpacks the servers wear to give you draft beer in the stands were probably just filthy.

So, I started only buying beer at the concession stand.  Same deal.  I just don't think they clean their lines.

658

Yeast and Fermentation / Re: Stuck Fermentation - Best Course?

« on: July 25, 2012, 02:46:39 pm »

Besides, I like bludgeoning myself through drinking a batch that wasn't it's best.  It's a good way to make sure I don't make stupid mistakes again 

Pouring out 5 gallons is a pretty good lesson, as well. 

659

General Homebrew Discussion / Re: Headache City

« on: July 25, 2012, 12:49:51 pm »

If you aren't sure of the cause, you can try to preempt them by drinking lots of water and taking ibuprofin and mega vitamin B complex before you go to bed.  Many times headaches are simple dehydration.  Ibuprofin helps with the headaches and vitamin B helps your liver break down the alcohol.  This is basically my NHC Survival Guide.

Actually, you'll do better to replace the ibuprofin with vitamin C and lots of it. Ibuprofin is damaging to the liver. Niacin is the B vitamin you want the most of and vitamins D and E won't hurt either. Plenty of water too.

It's always been my understanding that acetaminophen is damaging to the liver and ibuprofen is damaging to the stomach lining.  I am not a doctor, however.

660

Yeast and Fermentation / Re: Stuck Fermentation - Best Course?

« on: July 24, 2012, 01:51:14 pm »

Honestly, at 1.022 it's not that terribly high for a 1.065 porter. I could see why you would want it a few points drier psychologically but realistically you should taste it once it is carbonated and make a decision then. I've had beers finish high before that I considered dumping but once they were carbonated I fully enjoyed them.

The only thing that would worry me there is the possibility of bottle bombs if the beer is being bottled not kegged.

However, if after rousing, warming and waiting there is no change go forth and carbonate.