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Messages - yso191

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316
Beer Recipes / Re: recipes for 23C. Oud Bruin
« on: July 29, 2016, 12:23:39 AM »
This is way off topic, but I'm curious:  what's the story behind your login name?  Is it as o vinous as "same difference?"

317
The Pub / I'm back...
« on: July 27, 2016, 10:47:32 PM »
How's that for anticlimactic?  I say I'm going to be offline for a year while earning a Master's degree in Special Ed, and I'm back in 6 weeks.

That 6 weeks was intense.  They crammed an entire full-time semester into that time frame.  But as time went on I came to realize that I am not cut out for work in an elementary school. Count me out.  Too much peripheral crap.

So back to looking for work, and brewing beer!

318
The Pub / Week 1 done
« on: June 19, 2016, 02:49:40 PM »
Having left a career of 25 years I have found myself unable to get a decent job for a few months.  So I am back in school working on an MIT (Master's in Teaching) degree.  The good news is that I will start earning a salary in September when I start teaching.  The bad news is that I will be still going to school full time while learning a new job.  So my brewing activities are going to be but a memory. 

I'll be teaching Special Ed in what is called an SST classroom.  SST stands for Social Skills Training.  It is a class for kids with behavioral problems, most particularly violence/anger issues.

Anyway I have one week of this semester done.  The semester by the way is crammed into six weeks.  You should see my list of assignments due! :o   So I will be scarce on this forum until next June when I graduate and the school year ends.  See you all then!

319
This should be on a sticky

320
All Grain Brewing / Re: How to add coffee to a stout
« on: June 07, 2016, 01:34:18 AM »
I recently tried a method of adding coffee that I've been wanting to do for a long time.  In a five gallon batch I added 4 packets of Starbucks VIA micro-ground coffee.  I used the Columbia version of this as I found the Italian Roast too burnt for my taste.

I am just this moment sampling it for the first time.  I am very pleased with it as an initial impression.  It is a chocolate coffee stout.  The coffee is balanced with the chocolate and the malt bill.  I'll need to sample it over time, but right now it is exactly what I was hoping for.

The advantages as I see it, are that I don't have to prepare coffee the day before brew day, and I am not adding any liquid.  I just added the powder to the keg before I purged it with CO2, then racked the beer onto it.

321
Beer Recipes / Re: Narvin's Juiciest IPA
« on: June 06, 2016, 11:01:16 PM »
MAN!  That's a lot of hop variety.  I'll bet it tastes good though.

323
The Pub / Save a Life!
« on: June 05, 2016, 03:13:23 PM »
It is the beginning of Summer.  Lots of people will be swimming and thousands will die from drowning.  Often people right next to someone drowning do not realize it.  Please watch this video so that you can recognize what drowning looks like and save someone's life.

http://mariovittone.com/2011/07/video-of-instinctive-drowning-response/

324
The Pub / Re: Best beer themed songs
« on: June 04, 2016, 01:24:36 AM »
Burn it to the ground by Nickleback

Denny, speaking of your podcast there is a little riff in there that sounds like a Rock / maybe a blues thing that I really like.  Any info on that?

325
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 03, 2016, 07:08:59 PM »
Another thing to watch out for is bitterness. Because the final beer is so dry, excessive bitterness really sticks out. I wouldn't go over 25 IBUs.

I had the same thought.  Then couple that with the pepper and citrus esters...  20 IBU's planned

326
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 03, 2016, 04:02:45 PM »
Pitch around 75F and let it free rise to 85F. Hold until fermentation ends and then cut off the heat and let it finish at ambient. Definitely needs a month or two of age to hit its stride at those temps.

I find 3711 too bland at cooler temperatures for my tastes.

Hmmm.  I definitely want the yeast character to be at the forefront with this beer.  I may have to go with the warmer ferment and some aging.

Overall really terrific posts here!

327
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 02, 2016, 05:44:22 PM »
Thanks guys, that's what I wanted to know!

328
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: June 02, 2016, 05:19:59 PM »
Thanks Jon.  Do you get good ester production at that temp?  I was thinking hotter was the way to go.

329
Yeast and Fermentation / Wyeast 3711 French Saison
« on: June 02, 2016, 05:15:43 PM »
My next brew will be a Saison.  It will be light, at 5%.  I am trying to highlight the yeast.  According to Wyeast, this yeast's temperature range is 65-77F.  Those of you that are familiar with it, what temperature to you recommend?

330
Equipment and Software / Re: Grain mills
« on: June 01, 2016, 03:46:55 PM »
I went with the gear driven JSP because two of the other mills I have had would periodically just sit there and spin the driven roller while the passive roller did nothing.  I'd bang on them, stick stuff down into the hopper to try to force some grain into the teeth of the rollers, etc.  Very frustrating.  And yes I tried various gap settings.

Like I said in a previous post, the JSP just chews through the grain.  I turn it on, load the hopper and come back when it is done.

Here is how I have it set up:

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