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Messages - narvin

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1066
The Pub / Re: No Politics, just the news
« on: April 23, 2011, 11:18:14 PM »
Uploaded "nude-o-scope" images?   This seems like nothing but speculation on the part of some armchair internet sleuths.  As goes all conspiracy theories, if he had truly uploaded images from the scanners, wouldn't someone have leaked them by now? No evidence is usually indicative of nothing happening, not a cover up.  Yes, he's a pedophile, and it's a horrifying thing, but that doesn't mean it's systemic in the TSA.  The man in the bathroom, the school nurse, or even your kid's doctor could be a pedophile, too, you know... at some point, the rampant paranoia has to be tempered with some reality.  I don't like the scanners either, but that doesn't mean that everyone is out to peek at your genitals.

As for the image of the fake book... not created by the TSA, but at least the guy working there has a sense of humor.  My biggest problem with the TSA is that they usually don't.

1067
Equipment and Software / Re: Initial Therminator sanitation
« on: April 23, 2011, 10:39:06 PM »
I wouldn't bother doing anything special before your first brew.  Cleaning with PBW and rinsing with hot water after each brew session is important to prevent any buildup inside. 

Right before chilling circulate some boiling wort through it for a couple of minutes before turning on the cold water.  I think that baking the unit is overkill.  How does the outside of an immersion chiller get clean?  In the boil.

1068
Yeast and Fermentation / Re: Belgian saison
« on: April 23, 2011, 02:35:15 PM »
Looks like you are almost there  :)

One thing I would say is that an OG of 1.070 is high for a traditional Saison... you are pushing 8%+ and this is more in line with Dupont Moinette and other "Super" Saisons.  You would have a much easier and quicker time getting it to finish low (1.004 - 1.006) if you started around 1.055 - 1.060.

My current all-malt Saison had an OG of 1.057.  I just checked the gravity this morning, 6 days after brewing and it's under 1.008.  I used WLP565, mashed long and low and have been fermenting at 85+.

1069
Beer Recipes / Re: Cinq Cents
« on: April 22, 2011, 09:17:18 PM »
According to BLAM, the OG is 1.069 and FG is 1.007 and  IBUs are 35.  The other details are sketchy, with rumors about using wheat starch being thrown around and refuted. 

I think Pilsner malt and sugar (10 - 15%) is a good compromise, and Hallertauer hops as well as WLP500.  Beveragebob's recipe looks good except that I think the gravity is high.

1070
General Homebrew Discussion / Re: Boil vigor
« on: April 22, 2011, 05:09:52 PM »
Being in the process of working my way through a case of Duvel, I can assure you that it's head retention, not just carbonation.


Denny, you're definitely right about the head retention the more I think about it.  Other highly carbonated belgians like strong dark and even gueze don't form much of a head despite their constant bubbling.  It seems like only the lightest of the high alcohol beers have great foam, though I don't know why.

It does seem like high carbonation prolongs already good head (insert joke).

1071
Equipment and Software / Re: Working with a pump
« on: April 22, 2011, 03:24:27 PM »
Can you attach a ball valve directly to the outlet port threads or should it be a minimum distance from the valve?

Yep.

1072
General Homebrew Discussion / Re: Boil vigor
« on: April 22, 2011, 12:23:55 PM »
This reply is pure speculation, but I wonder if it has to do with how much protein is being dropped out & turned into the break.
A thinner, less proteinaceous (sp?) beer will likely have less head retention...No?
Good speculation.  IIRC he did say something about it causing excessive hot break.

Regarding the thinner/less proteinaceous beer having less retention, I'm not so sure.  The classic head retention example frequently cited is Duvel...tons and tons of head that lasts.  It has lots of alcohol and a low FG and I assume it's made mostly with continental pils and lots of sugar; which I wouldn't expect to render a high protein beer.

It's also extremely highly carbonated... you can see the stream of CO2 bubbles in the glass for at least 10-15 minutes after pouring.  It's hard to tell if it's actually good head retention or just more foam that keeps being generated.

1073
Equipment and Software / Re: transfer hoses and quick connectors
« on: April 22, 2011, 11:07:17 AM »
I put the female ones on my hoses, since they are more expensive and therefore have to buy fewer.  Between my coolers, kettle, pump, and wort chiller, I have 7 male and only 5 female.

1074
Commercial Beer Reviews / Re: Ommegang Three Philosopher's
« on: April 21, 2011, 06:50:23 PM »
This one was never one of my favorites.  Despite the blending, it seems to lack the complexity of a simpler Trappist dubbed.  I also don't think it ages very well... the year prominently displayed on the labeling seems to encourage vertical tastings that always disappoint.

The brewery is fun to visit, however.

I like Ommegang, don't get me wrong.  Hennepin... yes please!

1075
Beer Recipes / Re: Belgian Quadrupel ideas
« on: April 21, 2011, 11:50:31 AM »
I wanted to try this recipe for a while.  Lots of sugars but also much more malt backbone than I've done before in a quad.

http://forum.northernbrewer.com/viewtopic.php?p=680960#p680960

I've also messed with fermentation temperature a bit.  My last quad with that yeast was pitched at 68 but fermented up to 80+ degrees.

1076
Yeast and Fermentation / Re: Silly liquid yeast question...
« on: April 20, 2011, 06:39:23 PM »
Silly liquid yeast?  Does it have a yeast strain number?   ;D  (just kidding)

Isn't the date stamped on the liquid brewing yeast package the packaging date?

Bread yeast has an expiration date on the package.  The 2# package of Red Star Bakers Yeast's expiration date is usually two years after the packaging date.

White Labs has an expiration date on the tube of 4 months after packaging.

1077
Kegging and Bottling / Re: Counterpressure filling too much foam
« on: April 20, 2011, 08:01:12 AM »
Chilling the bottles might help.  I'd also try to slowly release the pressure by pulling up on one side of the stopper ever so slightly instead of yanking it out, if that's possible.  I just use some tubing that is stuck through a rubber stopper and connected to a picnic tap, and this works fine for me with little foaming at 12 PSI.

1078
Kegging and Bottling / Re: Counterpressure filling too much foam
« on: April 20, 2011, 07:47:02 AM »
I've never used a counter-pressure filler, but should you be bleeding down the keg and turning down the pressure before bottling?  The point of the counter-pressure is to keep CO2 in solution... without it, a highly carbonated beer like a wheat is going to start foaming.

1079
Equipment and Software / Re: Chest Freezer Fermenter Question
« on: April 19, 2011, 06:16:35 AM »
The freezer is going to get (and stay) pretty cold if it has to run for 3 hours to get your wort down to pitching temps.  Set it 5 degrees above what you're aiming for... once everything has equalized, you can set it at your desired fermentation temperature.

1080
Commercial Beer Reviews / Re: Orval - disappointed
« on: April 17, 2011, 09:45:55 PM »
When my Siebel class visited the Monastery, we got several cases for the drive back to Munich. Good times on that bus... Orval is one of the true world classics to me, and I've never had a beer in its "style" that matched it. Pretty much got the whole recipe and process from Jean Marie Roc (sp?) when I was at the brewery so I'm going to attempt a clone sometime in the future. They definitely have some quirky processes that go into it. Definitely one of the most fascinating beers in the world.
Brew Like a Monk has a lot of details about how Orval is brewed.  Anything additional you'd like to add would be very welcome, of course.

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