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Messages - jeffjm

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1
All Things Food / Re: For the cool-climate gardeners
« on: February 25, 2015, 08:45:34 AM »
Another vote for Johnny's.

Last November I put some of their peas, spinach, and lettuce seeds in the garden under burlap hoping they'd pop up in early spring. A couple weekends ago we had highs in the mid 50 fifties and they were just starting to come up.

Now they are under ice and snow, and we've had several days with lows below zero. :-(

2
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 23, 2015, 08:27:56 PM »
An 80 with that little experience is outstanding.  Great job!

Just out of curiosity,  when did you take the test?

3
Homebrew Competitions / Re: Competition changes your category
« on: February 08, 2015, 02:34:12 PM »
Something doesn't add up. Mid-Winter is using 2008 guidelines according to their web site, so there shouldn't be a category 34 in the first place.

Maybe they split categories apart and your entry landed in Table 34, or Medal Category (not BJCP category) 34?

4
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: January 31, 2015, 05:57:18 PM »
On the other hand, when it's 104 and your forehead is dripping sweat into the boil kettle and mash tun - cold weather sounds really good.

5
The Pub / Re: Avoid the new Tapatalk
« on: December 31, 2014, 08:42:49 AM »
Is it just me, or is there a hard limit on how many posts the timeline view displays? I don't see where to tell it to load more posts.

6
General Homebrew Discussion / Re: How Long do You Dry Hop in a Keg?
« on: December 15, 2014, 11:25:40 AM »
I dry hop for three days at room temps - usually mid or low 60s as it's in the basement.  I suspend a pre-boiled mesh bag with hops and a stainless steel weight halfway into the keg with unflavored dental floss. If I am using more than 2 oz, I'll use two bags so all the hops get contact with the beer.

Twice a day I will connect CO2 to the liquid out post to agitate the beer and hopefully swirl the bag around.


7
General Homebrew Discussion / Re: trub or no trub-brulosophy
« on: December 11, 2014, 04:38:02 PM »
Basic Brewing and BYO did a group experiment a couple of years ago on this topic. According to them, additional trub helps fermentation vigor and quality, or at least didn't hurt. The difference between the two was generally detectable both in terms of clarity and flavor, but preferences were about evenly split as to which was better. The "trubier" beers may have been a bit hoppier, but also a bit more harsh.

http://traffic.libsyn.com/basicbrewing/bbr02-23-12trubres.mp3

Unfortunately I can't find anything that was written up in BYO as a result. The MP3 - about an hour - is still worth listening to if you've got some time.

8
Other Fermentables / Re: Cranberry Melomel
« on: December 11, 2014, 04:02:38 PM »
Lots of good info here - thanks to all who've replied.

I've used the Trader Joe's cherry juice before and been happy with the results. I expect I'd be just as happy with the cranberry juice.

Good point about freezing fruit rather than boiling - I'd completely forgotten about pectin. Maybe I'll use whole cranberries and juice both - that might be over-the-top with cranberries, and as Michael pointed out, I can always blend with a plain mead.

I'm actually looking for about 16%, which seems like it might be the limit of what 71B can do. I'd like the ending gravity to be around 1.030. As a WAG, that seems like about where the residual sugar will balance the tartness of the cranberries. That calculates out to an OG of 1.150 - seem reasonable?

9
Other Fermentables / Cranberry Melomel
« on: December 10, 2014, 02:38:01 PM »
I'm thinking about making a sack-strength cranberry melomel with orange blossom honey. I am looking to have it finish quite sweet to balance out the tartness of the cranberries but haven't figured out the best way to go.

One idea was to substitute some (not sure how much) cranberry juice for water in the must. I'd have to find juice without preservatives or artificial sweeteners, and possibly add some grape tannin at bottling. The other idea was to boil some cranberries to get them to pop open, cool them, and add them to the primary. Again, I'm not sure how much to use. Has anyone tried making a cranberry mead? If so, how did you do it? What worked and what didn't?

Finally, I'm not quite sure what my starting gravity should be, as I've never made anything this strong before. I usually use 71B, which has a stated alcohol tolerance around 14%. I've been able to get it up  to around 15 with SNA. Can I expect more if I feed it more honey a few days into the fermentation? Should I plan on using a different yeast?

Thanks in advance!


10
Yeast and Fermentation / Re: Repitching Wyeast 3724
« on: November 18, 2014, 08:09:26 AM »
I've found that the more oxygen I give 3724, the less likely it is to stall. My last batch went from 1.060 to 1.006 in under two weeks. I'd done 90 seconds of pure O2 instead of my normal 60.

11
Equipment and Software / Re: Grain Mill
« on: November 15, 2014, 09:13:19 AM »
Not to hijack the original discussion, but Martin, can you expand on how you condition your malt? Do you just spritz it while stirring? Does the moisture have any adverse effect on the mill over time?

12
The Pub / Re: ABInBev acquires 10 Barrel Brewing
« on: November 06, 2014, 07:03:00 AM »
Every once in a while I find myself obligated to go someplace that used to carry both kinds of beer, bud and bud light. These places now tend to have GI, which is a welcome change.

13
Yeast and Fermentation / Re: overpitching and attenuation ?
« on: October 09, 2014, 07:25:35 AM »
Over-pitching is pretty rare. Could it be a problem with aeration? That will cause poor attenuation.

14
General Homebrew Discussion / Re: Mystery
« on: October 02, 2014, 08:37:32 AM »
We were given a sick beer at my first BJCP exam...you could see the stringy/ropy clumps in the glass. In retrospect, I'm really glad I knew what I was looking at.

15
Yeast and Fermentation / Re: AIPA yeast: Fruity Esters or Clean & Crisp?
« on: September 23, 2014, 09:57:07 AM »
I did a few batches with 1968 a few months back and didn't find it estery at all.  Maybe because I ran it in the low 60s?
Possibly, especially if you pitched a large amount of yeast. I usually ferment 1968 around 64-65F and overpitch about 20%. I get a mild fruitiness.

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