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Messages - hokerer

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1
Yeast and Fermentation / Re: Frozen Yeast
« on: January 17, 2014, 08:28:42 AM »
I have quite a few yeast samples in my garage fridge (conan, ommegang etc), just realized with the cold snap many likely froze. Are these toast? or should i toss one in a starter and see what happens?

As long as you're making starters with them, you'll probably be fine.  Freezing might have killed some but not all so the starter route is the way to go.

2
Kegging and Bottling / Re: sediment in bottom of bottles
« on: January 15, 2014, 08:23:01 PM »
Yep, perfectly normal for bottle conditioned beer.

3
Equipment and Software / Re: Chest freezer concern
« on: January 15, 2014, 07:05:27 AM »
If everyone is so concerned with the chest freezer vs back thing, why not use wine coolers for each fermenter?

Because they're wine coolers, silly.  They won't cool beer. :)

4
Yeast and Fermentation / Re: Secondary options
« on: January 12, 2014, 02:02:12 PM »
It's been my experience that dry hopping in the primary will give you a reduced aroma vs dry hopping in a secondary or keg.  I've read from many sources that the yeast cells absorb many of the volatile hop oils you want in the aroma from your dry hop addition.  I've even heard of breweries actually filtering their beer prior to the dry hop to get better hop aromas.

Hence the suggestions above to wait until the yeast drops and then add them.  The yeast in the trub at the bottom of the fermenter isn't going to absorb those oils, it's what little yeast remains in solution.  And whether you rack to secondary or not, you'll still have the same amount of "oil absorbing" yeast cells present.

5
Yeast and Fermentation / Re: Secondary options
« on: January 12, 2014, 08:46:32 AM »
Thinking ahead to next week, I'm looking at the below instructions from my kit...

"After 5-7 days of fermentation, add 1 oz. Ahtanum, 1 oz Amarillo and 1 oz. Simcoe hops. You can add the hops directly to the sanitized secondary fermenter and rack on top of the hops – you’ll get more from the hops this way. If you are using a single stage fermenting system, then leave the beer in the fermenter for two weeks total and carefully add the hops to the primary fermenter. Allow this to age for 7-10 days. Optionally, you can use a spare fine nylon bag to hold the dry hops, but this is not required."

I've never used a secondary (I have a 5 gallon carboy for this) and I'm wondering will the beer be better going this route vs. adding these hops straight to the primary?

I'm curious if the quality of the end result will outweigh the risk of infection.

Just add them to the primary.  I've done it both ways and you can't tell any difference in the end result.  The simplicity of only using a primary wins out.

6
Yeast and Fermentation / Re: HELP needed
« on: January 12, 2014, 08:44:56 AM »
It's a 6 gallon carboy, I was just surprised as I've never seen that much activity before. Thanks for the tips, and crisis averted. I sorta' like the blowoff tube setup, the bubble sounds sound cooler vs. an airlock!

+1.  There's no real reason to not use your blowoff setup on every one of your brews.  That's what I do.  Better safe than sorry.

7
All Grain Brewing / Re: Decoction Tips?
« on: November 05, 2013, 09:55:32 AM »
This is how Jeff Renner does his cereal mash for CAP.  I think he has a really big pressure cooker.

I think mine is 20 qt.  With a larger inner container, I could do a pretty sizable decoction in there.
Jeff Renner's is about 22qt IIRC.

Just checked.  Mine is a 23 qt Presto.  I got it to can starter wort.

Same one I've got.  Perfect size for Renner's pseudo-decoction.

8
The Pub / Re: Fall back Spring Ahead Poll
« on: November 03, 2013, 07:40:03 AM »
I prefer to have more light later in the day.  It doesn't brother me to drive to work in the dark.
So I guess what I want is DST all year, right?

Same here

9
The Pub / Re: Got a Wood or Coal burnin stove?
« on: October 31, 2013, 06:14:09 PM »
I love in a fairly small house and have a huge, 40 year old wood stove.  Unless it's under 10F outside (which it seldom is) I have to open the windows when I use it to keep the house under 90F so it doesn't get used too often.  But during our frequent power outages, it's a lifesaver.

...and a 30-something year old monster at our place in the mountains...


10
The Pub / Re: Got a Wood or Coal burnin stove?
« on: October 31, 2013, 06:12:48 PM »
We have one of those soapstone wood stoves, I have a couple hours left with the log splitter to finish off the fire wood for winter.

We've got a Hearthstone Phoenix soapstone stove in our main house in town.


11
The Pub / Re: Au pair?
« on: October 24, 2013, 11:41:17 AM »
How long are you looking for the au pair to stick around?

Until his wife catches him?  :)

12
All Things Food / Re: Pig roast ideas
« on: October 19, 2013, 06:15:05 AM »
ATB's are always a winner.

http://www.theblackpeppercorn.com/2012/03/atomic-buffalo-turd-jalapeno-poppers-aka-a-b-t/

Dang right they are.  Thanks so much for this link.  Tried these out for one of our tailgates and they were an absolute hit...



...and more pics...

http://virginiatech.sportswar.com/forums/showthread.php?126224-Atomic-Buffalo-Turds&p=870544&viewfull=1#post870544

13
The Pub / Re: song title game
« on: August 11, 2013, 12:51:20 PM »
Last Kiss - Pearl Jam

Teardrops Will Kiss the Morning Dew - Alison Krauss

14
General Homebrew Discussion / Re: Popping My Homebrewing Cherry
« on: August 05, 2013, 07:19:01 AM »
Thanks so much for the feedback- I do have a quick question. The equipment kit came with small packets of CBrite cleanser (which I'm assuming is for cleanup). I'd like to start the sanitizing process today...is there a product you'd recommend for the stainless steel brew kettle and plastic fermenters?

Thanks!

Personally, I love Starsan as my sanitizer

15
All Things Food / Re: Boston Butt Recipe?
« on: August 04, 2013, 08:17:33 AM »
I've been doing the Texas Crutch to reduce smoking times to about 6 hours.  Smoke it for 3, wrap it in foil and add some liquid (Coke, if you like) and smoke it for a couple more.  Un-wrap it and finish.

Without doing this, I need 10 - 12 hours to get it so the meat will pull.

I've definitely got to try the crutch on my next butt - last one took 14 hours

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