Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - tomsawyer

Pages: 1 2 [3] 4 5 ... 113
31
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 29, 2013, 07:05:17 AM »
The second tapping went pretty well, although when I went by to check the pressure at 2pm the owner made me move the firkin because he said it was in the way where they set it up the day before.  I did my best not to slosh it around, and foretell there wasn't any dry hops or stuff. The Abita rep seemed surprised that the tapping didn't spray beer, I told him the key was relieving the pressure right before tapping.

The beer was what I guess you'd call a winter warmer although it was amber and might've been able to pass for a barleywine.  It had prominent oak tannins and a firm underlying bitterness that helped it finish dry in spite of the vanilla/caramel sweetness from malt and whiskey.  The cask conditioning really let the flavors shine too.  The crowd was good, we made a few toasts, the Irish band played and when I left after two hours the firkin was 3/4 gone already.

https://www.youtube.com/watch?v=HTEqAUtQJcY

I'm hoping my friend continues to bring firkins into town.  I do need to help him find a better insulated jacket, or possibly one with pockets for ice packs so these things aren't at room temp by the next day.

32
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 27, 2013, 05:14:32 PM »
Firkin #2, Abita winter ale aged in rye whiskey casks, is in place and soon to be spiled.  Tapping tomorrow night.  Now I just have to fight off this crappy head cold so I can smell it.

33
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 26, 2013, 08:46:10 PM »
Thanks Bruce, I watched/listened to all three of the presentations.  I remember seeing the Brewing TV episodes, just hadn't refreshed my memory.  Your slide presentation with audio was helpful too.

This did remind me how good Brewing TV was with Dawson and Keeler.  Those guys had chemistry.

Now to find out info about the firkin festival.

Also, I've done a version of this with the 5L metal minikegs, its a bit of work for 10 pints but its a way to experiment without having to drink 5gal at a pop.

34
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 24, 2013, 03:21:07 PM »
I had him put a jacket over the firkin in an attempt to keep it somewhat cool overnight.  It was drafty in the bar too so that helped.  I think it may have been closer to 60F or a little warmer.  Didn't bother me, one of my friends did say she liked cold beer better.

The peppers made a good beer better.

35
General Homebrew Discussion / Re: What the heck is this?
« on: December 24, 2013, 03:18:25 PM »
I found something similar in a RIS I made and agd for a couple of years.  The beer was just fine.

36
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 24, 2013, 05:03:18 AM »
Couldn't have done it (without incident) without you all!

We didn't stay that long after having a couple pints, I found out they drank all but about five pints that night though and finished it off the next day.

Tapping another one this Saturday, Abita winter ale aged in Thomas Handy rye whiskey barrels.

37
General Homebrew Discussion / Re: ml to gram conversion for lactic acid
« on: December 23, 2013, 04:32:02 PM »
Yes that's right.

38
General Homebrew Discussion / Re: Harvesting a Roeselare Blend?
« on: December 22, 2013, 07:05:14 AM »
How long has the beer been aged?  The longer the time, I think the more it favors the bacteria over the yeasts.  You might add another Sacch yeast when you repitch.

There's nothing particularly repeatable about brewing sours, I kind of like that.

39
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 22, 2013, 07:02:35 AM »
Worked like a charm, beer was fantastic.  Had a dark chocolate flavor and some vanilla sweetness, plus a low lingering heat from the peppers.  The head was perfect, generous creamy tan and long-lasting.  The near-room temp let the malt shine.

When I tapped in the spile it didn't really fob at all so I was worried about the carbonation, but for no reason.


http://m.youtube.com/watch?v=jO9I9QDJk4A&feature=c4-feed-u

40
General Homebrew Discussion / Re: Hard Root Beer in a comp?
« on: December 20, 2013, 12:00:21 PM »
I bete the commerical outfits do flash pasteurization, high temp for a very short time.

41
General Homebrew Discussion / Re: Hard Root Beer in a comp?
« on: December 20, 2013, 11:59:21 AM »
I pasteurized a stout once, believe I used 165FA for 15min.  I do use sorbate in my back-sweetened ciders.  Or you can use Splenda.

Doesn't matter what the BP of ethanol is, a 5% ABV mixture will only start boiling in the mid 190's.  And pressure would raise the BP.

42
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 19, 2013, 01:29:00 PM »
Exactly.

I was watching some firkin tapping videos on Youtube and one guy used a piece of 2x4, I thought wow thats poor planning.

43
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 19, 2013, 07:26:36 AM »
Thanks for the humor erock, firkins are fodder for a lot of jokes (or is that fobber?)  GREATLY appreciate the link single.  It answers my additional questions nicely.  We're setting the cask up today at 5PM and I told him we would pound in a spile at this time.  Now I know we'll need pliers too.  I have a cool wood mallet although I do think a deadblow hammer might be more efficient.

I found out last night that the firkin of Vanilla Bean Buffalo Sweat also has ancho, chipotle, jalapeno and chocolate in it.  Cool!  The low heat and hint of smoke should complement the sweetness of the vanilla and the beer.  Much more interesting in my mind than just adding vanilla to a porter/sweet stout or whatever Buffalo Sweat is.

44
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 18, 2013, 01:04:55 PM »
So I want to strike the shive once with the hard spile then tap in the soft spile and wait for it to stop fobbing, then switch to the hard spile to maintain just a bit of positive pressure?  I suppose I remove the hard spile when we tap and dispense?

Had to look up what fobbing meant, mostly got it from the context.  Also saw the term "fretting" used for beer, so I learned two new words today!

45
General Homebrew Discussion / Re: Details on Tapping a Firkin
« on: December 18, 2013, 12:50:01 PM »
He's going to set up the casks the night before so they'll settle for 24 hr.  I will ask him if he's going to hammer in the hard spile then or wait.  If he isn't doing that ahead of time I'll try to get there early and do it.

Thats got to be what people are doing wrong in all the crazy tapping videos on Youtube.  No spile at all, or just the hard spile.

Pages: 1 2 [3] 4 5 ... 113