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Messages - santoch

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It is quite possible, but first you might want to try raising the pressure in BOTH vessels to something higher than the carbonation level.  (pick something like 5 psi higher than what's in the beer..  Once both are at pressure, attach the jumper, then finally attach the picnic tap to the gas in post.  VERY SLOWLY release pressure from the target keg, with the gas continuing to feed the source keg.  The high pressure on both sides should keep the carbonation inside the beer, as well as keep the flow rate under control.  The point is to allow the beer to replace the escaping gas very slowly.  Then, once all the beer is in the new container, you can slowly relieve the pressure and bring it down to target pressure.


Commercial Beer Reviews / Re: Beer for curry?
« on: June 27, 2017, 09:58:06 PM »
I really like Vienna/Marzen/Oktoberfest with spicy food. Irish Red, too.
A hoppy blonde (not bitter, but lots of hop flavor/aroma) is good, too. 
I'm not a big fan of bitterness with heat.  They tend to clash, IMO.

Oh, and a clean Baltic Porter or Schwarzbier can pair well, too.

Commercial Beer Reviews / Re: Who owns your beer?
« on: June 26, 2017, 06:14:55 PM »
A big part of this problem lies in how much in bed the distributors are with the big breweries.  A few friends changed to a self-distribution model. They are more profitable now, because they don't have the distributors holding their beers back.  Luckily, they can do it that way in this state.  Lots of states that is illegal.

Commercial Beer Reviews / Cost of a Sixer?
« on: June 24, 2017, 10:39:58 AM »
Yesterday, I was on my way home and wanted to pick up a six or two of something different for the weekend. I went to QFC (one of the two big grocery store chains out here, the other being Safeway), and was kind of surprised how much beer prices have creeped up over the past couple years or so.

The "sale"price (ie, the price when you have the store discount card) for just about everything micro is now 8.99 or 9.99.  No card? You are paying 10.99 and up.

Then I walked down the aisle a little to the edge of where the macro swill is kept.  In a tiny vertical slice of shelf space, were a series of imports. Various offerings of things like Guiness, Leffe Blond, Pilsner Urquell, Schofferhofer grapefruit, and stuff like that.  Then it caught my eye -  A 6 pack of DAB 500 ml cans in shrink wrapped plastic for $7.99.  I bought it and a 6 of a Summer beer from Deschutes for 8.99.

What the heck has happened?  We have gotten to the point that the German Imported Beers cost less than the ones brewed 20 miles away.

What are you guys paying for a 6 pack in your area?

PS- I popped a can of DAB when I got home, and it had "IT", and while I could tell it wasn't straight out of the fermenter, it still tasted pretty damn good.  It's gonna be tasty this afternoon when it gets almost to 90F here today.  (You folks that live on the surface of the sun in AZ/NV/NM - well, you chose that).

General Homebrew Discussion / Re: HBC
« on: June 14, 2017, 07:28:50 PM »
Couldn't go this year.  I'm hoping it will be closer next year. Wink, wink.


General Homebrew Discussion / Re: Competition Rauchbier
« on: June 14, 2017, 07:24:22 PM »
I also think a lot of it can tend to be based on the age of the rauch malt you are using. Fresher batches tend towards more depth of smoke character while older batches can fade in aroma and flavor.

All good advice above, but especially this ^^^

The Pub / Re: What is the Purpose of this Forum?
« on: June 08, 2017, 09:25:17 PM »
Don't forget, sometimes folks just burn out.  I know I did.

Beer Recipes / Re: Lemon Wheat Ale - Recipe Advice?
« on: June 05, 2017, 07:19:20 PM »
I'm with Martin on the Pilsner malt.

Beer Recipes / Re: cherry cola brown ale & flanders
« on: June 05, 2017, 07:12:10 PM »
Sounds good.  It'll get going again with these additional sugars.
Give it lots of time to finish.  Keep it cool, too.
Let us know how it turns out.

All Things Food / Re: Sous-Vide Circulator Recommendations
« on: May 31, 2017, 08:56:03 PM »
Be really careful about time and temp when doing sous vide.
Just like we avoid the 140F down to 70F range because it lets the bugs grow, bringing meat UP through the 40F-140F zone requires speed as well.

This goes for sous vide, barbecue, stuffed turkey, anything where you are bringing the meat up to temp slowly.  You can build up an inordinate amount of bacteria, and even if they eventually die due to higher temps, they can and do emit toxins that build up over time and remain after they are dead.

One of the BBQ forums I frequent has a rule that says "40-140 in 4". It is an interpretation of the USDA guidelines that is reasonable and gives a bit of margin for error.  Different factors, such as puncturing the meat and putting high-bacteria sources such as onions and garlic in the punctures, as well as a whole host of other factors, LOWERS that time.

The bottom line here is BE CAREFUL and learn everything you can before you blindly try out a technique that may have hidden dangers when it pertains to food safety.


I totally concur with what alestateyall said.

Beer Recipes / Re: 'Black witbier'
« on: May 22, 2017, 09:05:14 PM »
I love this idea.  Please tell us how it turns out.

Beer Recipes / Re: cherry cola brown ale & flanders
« on: May 22, 2017, 09:00:41 PM »
Sounds like a fun beer.  Overall I think it looks great.  Here's some constructive criticism:

I don't think you are going to need the tannin.  The cherry juice will add some tannins (residual from the skins during extraction), as well as a boost in acidity when it ferments down and both will increase the perception of dryness in this beer.  I also would presume that the kola nut will add a bit of tannin, too.

I don't understand why you are adding additional yeast for.  Both US 04 and 05 are plenty capable of fermenting this down with no problems whatsoever, including when you add the juice to the primary.  I think you can simplify it and just add the juice when it gets just past high krausen.  The yeast will love it.

[edit-delete dumb dumb paragraph where I should have read the full title.]

The wheat dme is a nice thought but remember that DME is normally 50/50 wheat and pilsner DME.  You will get very little flavor out of such a small amount.  You'd be better off to just add another lb of light Munich or 2 row.

Again, the above is all meant to help you simplify the recipe by getting rid of things that aren't going to make much of a difference.


Kegging and Bottling / Re: Carbonated but no head and slow pour
« on: May 22, 2017, 08:30:04 PM »
At what temp do you keep it?  Check your poppet valves in your kegs, too.  You may have a hop particle stuck in there.


Kegging and Bottling / Re: capping question
« on: May 20, 2017, 09:44:25 PM »
I hated that you need 3 hands with my wing capper.  I bought a bench capper after my bottling my first batch of glass bottles (I started wiiht Mr Beer). I never mounted mine and there's no need.  Its plenty stable by itself.
This was one of those "you can't afford to buy the cheap one" moments because I ended up buying both. It would have been better to just spend the extra 15 or 20 bucks and buy the bench capper from the beginning.

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