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 - roguejim

Pages: [1] 2 3 ... 32
Yeast and Fermentation / Re: WLP300...eliminating sulphur before kegging?
« on: October 19, 2014, 03:51:46 PM »
I use a copper immersion chiller.  The last time I used this strain, was for a hefe.  No sulphur.  The time before was a dunkelweizen that produced sulphur.  I guess I kegged it before all the sulphur had dissipated.  Now, another dunkelweizen, and sulphur again.  I'll give it plenty of time before kegging, 2 weeks, maybe even 3.  I've never used any weizen yeast strain besides Weihenstephan.

As the fermentation subsides, will the sulphur still be able to get past the airlock?  Do I want to remove the airlock, and put a piece of foil over the top of the carboy?

Yeast and Fermentation / WLP300...eliminating sulphur before kegging?
« on: October 19, 2014, 01:46:28 PM »
Here's the particulars:  1.056SG Dunkelweizen.  Used a 1L starter/stir plate.  Yeast was only 1 month old to begin with.  Two days fermenting at 64F, and I'm getting aroma of sulphur in the fridge.  Should I leave the beer in the fermenter until sulphur aroma dissipates?  Any tricks to getting the sulphur out?  The last dunkelweizen turned out the same way, but I kegged it, then ended up dumping the keg because I couldn't stand the sulphur aroma. 

Yeast and Fermentation / Re: Wyeast Paks arrived swelled
« on: June 06, 2014, 11:15:56 AM »
Where I live in southern Oregon, this seems to be a recent phenomenon in the last couple of years, i.e., that most, if not all smack paks are partly swollen (some worse than others) at the retailers.  I don't like it, but, maybe it's not really an issue? 

Ingredients / Horizon as a dry hop?
« on: May 27, 2014, 11:23:33 PM »
How would you compare the pungency, or intensity of Horizon as a dry hop with other notable hops, such as Simcoe or Columbus? 

Kegging and Bottling / Re: Plastic Regulator Washer...Source?
« on: March 22, 2014, 07:43:58 PM »
The ones I get from the gas supplier are solid, with no hole.  Does it matter?

Kegging and Bottling / Plastic Regulator Washer...Source?
« on: March 21, 2014, 11:18:34 PM »
I'm trying to find the white, plastic washer that fits within the regulator's connector, the one you tighten by hand to connect the regulator to the tank.  Thanks.

Ingredients / Caravienne in an AIPA
« on: February 21, 2014, 12:39:10 PM »
What will caravienne do for an AIPA?  I'm unfamiliar with this particular specialty malt.

All Things Food / Christmas Dinner
« on: December 25, 2013, 07:22:20 PM »
Here's what we got going here in Grants Pass, Oregon...

Garlic-HorseRadish Crusted Smoked Prime Rib.  Recipe adapted from one by Tyler Florence.

All Things Food / Re: Carnitas
« on: December 25, 2013, 06:36:38 PM »
I routinely smoke a pork butt, pull/shred it, and give it a quick crisp in some grease for tacos.  Not technically carnitas, but no self respecting Mexican would turn it down, either. 

All Grain Brewing / Re: Wheat malt...poor extraction
« on: July 07, 2013, 09:24:55 AM »
Correction:  Bestmalz is my pils malt.  The wheat malt is whatever German brand the LHBS is selling.

As for the crush, my mill is set such that my efficiency runs 75-77% for all brews in the ~1.050 range.  This hefe came in at 64%.  Maybe I'll have the LHBS pulverize the crap out of it next time since I don't want to mess with my mill on the few occasions when I brew a wheat beer.

All Grain Brewing / Re: Wheat malt...poor extraction
« on: July 06, 2013, 07:59:22 PM »
Ot could be that the number you're using for the potential extract of the wheat malt is higher than the malt really is.  Just a WAG.....what potential are you using?

uh...whatever Promash uses under German wheat malt.  I'm using Bestmalz.

All Grain Brewing / Wheat malt...poor extraction
« on: July 06, 2013, 11:16:51 AM »
I just started brewing a hefe, not a style I normally brew.  The last time my BG was way off on the low side.  I attributed it to not getting a good crush on the wheat malt.  So, today I double-crushed the wheat malt.  The BG was still low by 8 points.  I used 6.25 lbs wheat, 6 lbs pils, and 1 lb rice hulls.  Single infusion mash.  Aside from increasing the grain bill next time to make up for the loss in efficiency, is there something I'm missing?  Is there a better "cure" for this anomaly?  Thanks.

All Things Food / Re: BBQ Style
« on: February 24, 2013, 02:58:48 AM »
Twin butts.

Done.  Most will go into tacos.

All Things Food / Re: BBQ Style
« on: January 28, 2013, 04:20:55 AM »
This was a spur of the moment smoke-out.  Bought a cheap (SELECT grade) 12lb  brisket, and decided to do the "hot and fast" method, i.e., smoked it at 350F instead of 225F.  Cut the time at least in half, and the smoke profile is good.  Cut back a bit on my rub this time.

At 165F I.T.  Some guys foil it at about this point, but I let it ride and get darker.

Here it is at 190F.

Time to add some beer, foil it, and throw it in the oven.

Waiting patiently.

Done.  A lot of this will be made into tacos with my chile piquin sauce.


Pages: [1] 2 3 ... 32