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Messages - bboy9000

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211
The Pub / Re: Packers v Seahawks
« on: January 22, 2015, 03:12:08 PM »

I think it would be interesting if this type of reporting and this level of public interest were invested in politics and social/environmental issues that really matter. This is a damned game and this silly over-inflated (pun intended) story is on the front page (not the front of the sports section, the actual front page) of serious news sources. While people are shouting for serious consequences for a football coach who may or may not have known about some under-inflated footballs our politicians are quietly undoing the modest consequences imposed on those responsible for the Great Recession. If only as much attention was paid to that.

+1000^^^

212
The Pub / Re: Packers v Seahawks
« on: January 21, 2015, 09:01:55 PM »

There is an actual rule against it. AND caught cheating once already...  The rules are printed and well understood - and no excuses. Regardless. Period. Why? Look at how much that jacka** get paid. Decisive win? Why cheat against a team you clearly can beat? Did the Colts win over Manning give him the jitters? Maybe he should have watched the game.


I think the actual question is why such a talented and dominant team needs to cheat? I despised Belichick before. This cinches it. Belichick should be suspended for a year, and no team with him as coach should be eligible for playoffs in 2015. Enough is enough. Too much money in play though...


The choke point is that I am a long lived Broncos fan. Now I am forced to cheer on the Seahawks. At least they ain't the Raiders.

If cheating forces you to not cheer for the Patriots then you shouldn't be cheering for the Broncos:

http://articles.latimes.com/2006/aug/20/sports/sp-cheathow20

213
Ingredients / Re: Malt Differences
« on: January 21, 2015, 02:50:40 PM »
There's very little difference in color between red wheat and white wheat.  The white wheat at the LHBS is darker than the red wheat.if you look up the specs on the Briess website their red wheat is also slightly lighter than their white wheat.

I heard somewhere that the difference is mainly in the color of the husks but I have no idea if that's true.   I've also heard that red wheat is more traditional for making German wheat beers.

214
Yeast and Fermentation / Re: First attempt at sour please advise
« on: January 20, 2015, 07:11:18 PM »
Thar's what I was hoping for.

As a side note, I have some extra wort I will put into a 1G jug and I want to pitch the dregs of the Jolly Pumpkin Bam Biere I just opened.  Do you think I should add some Saccharomyces to that?

Nah - JP dregs are pretty hearty, and its only 1G


Edit:  Somehow my response didn't post so here it is:

Thanks for the input guys.  I pitched the starter made from the Oud Beersel Kriek and the Petrus Aged Pale.  1L of the starter went into 3G of wort and I had 300mL left over that I put into a sanitized mason jar that's chilling in the fridge.  I pitched around 5:00 PM yesterday and when I woke up at 6:00 AM there was active fermentation. 

I'm not sure which beer contributed the yeast/bugs as I found a list on Michael Tonsmeire's sire that listed Petrus Aged Pale as having both Brett and bugs:

http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html

There are conflicting comments for each of the beers I used in the comment section below the list.

Regardless the beer is fermenting and this will be a fun exercise in homebrewing.

EDIT: I'm guessing the list I found on Tonsmeire's site is older than the one Kyle posted yesterday.  Also, I had 3G of wort not 3 liters.

215
Yeast and Fermentation / Re: First attempt at sour please advise
« on: January 19, 2015, 04:04:10 PM »
Thar's what I was hoping for.

As a side note, I have some extra wort I will put into a 1G jug and I want to pitch the dregs of the Jolly Pumpkin Bam Biere I just opened.  Do you think I should add some Saccharomyces to that?

216
Yeast and Fermentation / Re: First attempt at sour please advise
« on: January 19, 2015, 03:54:46 PM »
Both. Aerate and pitch the US-05 as normal. Pitch the bugs at the same time as the US-05.

Unless you've done a few starter steps, the starter and dregs won't be enough for a healthy, relatively fast-starting primary fermentation.

Also FYI: Petrus Aged Pale does not have viable brett/bacteria, per The Mad Fermentationist (I believe both the Aged Pale and Oud Bruin are pasteurized):
http://www.themadfermentationist.com/p/dreg-list.html

You might hedge your bets a bit by either adding the dregs of a few more sours or a commercial blend (Roselare, lambic blend, etc). You'll definitely get bretta from the Oud Kriek, but often the bacteria in dregs can be weak and take a long time to develop acidity. Working the dregs up in an aerobic environment (starter) usually KO's the pedio, and lacto is often fleeting/absent in lambic because of aged hops, low pH, and time.

Yep you're right, nothing from the petrus.  The starter has been fed twice and definitely has bacteria and brett in it from what I can tell.  Right now I have 1.3L of of actively fermenting starter I want to pitch into the 2.5 G batch.  I mashed around 158 and have carapils as 7% of the bill to try to give the bugs and brett something to eat.  You still think I should pitch some US-05?

217
Yeast and Fermentation / First attempt at sour please advise
« on: January 19, 2015, 11:43:33 AM »
I'm doing a 2.5G lambic test batch today and this will be my first attempt at a "wild" ale.  I have a starter from a bottle of Beersel Oude Kriek and Petrus Aged Pale dregs.  I'm debating whether to pitch for primary fermentation or use US-05 then pitch the dregs starter into secondary.  I'm leaning towards pitching the dregs starter without  saccharomyces into primary.  Please share your thoughts and advice.  Thanks.

218
The Pub / the quality of American sours
« on: January 11, 2015, 12:37:35 PM »
I haven't been impressed with any beer distributed by Shelton Brothers, especially Prairie.  I had Prairie Birra and it was so bad I likely won't buy one of their beers again.  Nasty sharp metallic flavor.  Everything I've tried that is distributed by Shelton Brothers is over hyped and/or overpriced.  I believe Prairie is both.   I know Cantillon is a Shelton Bros beer but I haven't been able to try it.  Mikkleller is good but overpriced. There is a large "beer geek" culture in this country that causes the hype around beer like Prairie and I think that helps drive up the ratings on beer review sites.

As far as American sour beer is concerned Side Project in St. Louis is amazing.  It is well balanced and very easy to drink.  I also enjoy the sour ales from New Belgium and the Saison-Brett and Love Child from Boulevard.

219
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: December 15, 2014, 03:13:17 PM »
So the mason jar of Pacman stored under a beer layer that's been in my fridge for 4 months may not be good?  That stuff is hard to get here in Missouri now that BrewCraft has opened the east coast warehouse.  They don't carry Pacman but that's the warehouse that ships to KC.

220
The Pub / Re: AHA Forum
« on: December 14, 2014, 09:43:30 PM »

Huh, I was thinking...you mean this place takes moderation? 

Exactly.  I think being a moderator on this forum would be an easy job.  Even when things get argumentative it rarely gets personal.  Or maybe the moderators do such a good job I don't notice the bad stuff.  Regardless,  the AHA forum has been one of the best resources for helping me brew great beer.  Thanks to everyone here.

221
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: December 14, 2014, 09:23:55 PM »

Can you define your entire process for us S?  Ill try it, the only reason i was rinsing is because it was the most used method i could find instructions for.


One habit that all brewers should get into is the habit of wiping all pouring surfaces with a cotton ball soaked with 95% ethanol

So just spraying the surfaces with Star San isn't good enough? 

222
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 14, 2014, 09:16:18 PM »




I actually I prefer my current method of adding sugar at beginning of boil before first hops go in, mainly because it's a PITA to add sugar post boil.

Not a PITA to add it.  Just dump it in the fermentor.

223
Yeast and Fermentation / Re: Reusing yeast
« on: December 14, 2014, 09:11:32 PM »

Do you just pour the slurry into a sanitized container and store in the fridge?  How long will it be viable?  Do you wash it? 

https://www.homebrewersassociation.org/forum/index.php?topic=19850.0

+1

Reading the posts from S. cerevisiae convinced me to repitch more often.

224
The Pub / Re: Top places to retire
« on: December 14, 2014, 09:03:46 PM »
 I didn't see "nowhere" on the list.

225
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 12, 2014, 01:06:12 PM »
The one time I tried adding sugar to primary my beer reached 0.098 FG.  Granted this was one trial and I was also using WLP 072 French Ale yeast (a beast) so it wasn't a controlled experiment.

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