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Messages - jeffy

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1
Ingredients / Re: Hops and dry yeast at room temp
« on: July 17, 2019, 08:19:07 PM »
Yeah, no worries. OTOH, I just received 2 packs of Hornindal liquid yeast that was in transit 5 days! (Hint: order early in the week, so it doesn't sit in Illinois for the UPS weekend holiday). Trying to revive this stuff now in a 3 liter starter. Fingers crossed!

I think those Kveik strains take abuse in stride. Let us know how it goes.
Speaking of abusing this yeast, I placed the little packages they were giving away at the conference into my wallet and they have been there ever since.

2
Ingredients / Re: Post your water report
« on: July 16, 2019, 10:54:39 PM »
After living in this house since 1990, I finally sent a sample of my well water in Tampa to Wardlabs.  This is their analysis:
pH 7.7
Total Dissolved Solids (TDS) 291
Electrical Conductivity 0.49
Cations/Anions 5.6/5.3
Sodium, Na 14
Potassium, K 1
Calcium, Ca 88.73
Magnesium, Mg 6
Total Hardness, CaCO3 248
Nitrate, NO3-N 0.4
Sulfate, SO4-S 14
Chloride, Cl 25
Carbonate, CO3 <1.0
Bicarbonate, HCO3 221
Total Alkalinity, CaCO3 182

This is better than I expected, but I still need to learn what it actually means.

3
The Pub / Re: This has gone far enough!
« on: July 12, 2019, 07:52:57 PM »


I am planning a pickle flavored beer. Should I age the beer on bread butter or dill pickles?

The base beer will of course be a saison fermented with wild yeast collected from cucumbers grown in my neighbor’s yard.

I strongly encourage you to be sure to use Sorachi Ace hops (which taste strongly of dill).
Good tip. Thanks!

If you really want to try this, you might look into Pickle from Urban Artifact in Cincinnati for ideas on how-to.   It's not aged on anything and contains no actual pickles.  It's a Gose, brewed with a $#!? ton of fresh cucumbers and a wad of fresh dill and I think coriander and other pickly stuff.  I've never tried it, and don't want to, just doesn't sound like my thing.  But everyone else says it smells and tastes exactly like a fresh pickle.  I love pickles, BTW.   Especially fresh, lactic, half-sours.  Which this beer probably resembles.  But I am a curmudgeon, and will continue to snack on pickles alongside my beer-flavored beer.
I saw that on their menu when I was in Cinci in the Spring, but it was not something I wanted to try.

4
The Pub / Re: Brewery runs out of Beer!
« on: July 11, 2019, 07:15:35 PM »


This is in the UP of Michigan, which is remote by definition.



Matter of perspective.  I once heard a Yooper say that if the Mackinac bridge ever went out, 300 million Americans would be stranded!

We were on the deck of a nice bar in Eagle River Michigan, way up the Keweenaw Peninsula. Talked to a couple, he was an Engineer on a lake freighter, she was a housewife. He got around. She said she almost never gets south of the bridge. After a while, something clicked, and I had to verify which bridge. She meant the lift bridge at Houghton MI, not the Mackinaw Bridge.

It's all realitive.

The UP is 30 of Michigan's land area, but only has 3% of the population.

One can get to the UP from Wisconsin. That's how all the FIBS get there.
I had to look that up. :)

5
Yeast and Fermentation / Re: acetaldehyde - any fixes?
« on: July 10, 2019, 05:59:45 PM »
If bubbling CO2 thru the beer in an effort to strip unwanted components, can it also strip out other wanted flavor and/or aroma components?


Sent from my iPad using Tapatalk

well sure it might;  but in my cases, I was trying to rescue a beer that was fairly subpar into something decent.  my expectation wasn't that it would turn it into a 45 scoring beer.  YMMV
I have a beer at home now with an unpleasant sulphur aroma and flavor which I would like to try this method on.  It's a pepper beer that I made in collaboration with a small commercial brewery.  The brewer put some of it into a 3 gallon corny for me, which has the fault, but it doesn't show up on tap at the brewery.  I am not sure where it came from, but hopefully a CO2 purge will help.

For sulfur, all you really need is time (age).  Usually sulfur will disappear completely all by itself within 3-4 weeks.  Occasionally it takes a couple months.  Never does it take longer than 4-5 months.  Just patience should do the trick.
This is really strong, to the point that I don't like drinking it at all, so I am going to try it and see what happens.

6
Yeast and Fermentation / Re: acetaldehyde - any fixes?
« on: July 10, 2019, 03:26:51 PM »
If bubbling CO2 thru the beer in an effort to strip unwanted components, can it also strip out other wanted flavor and/or aroma components?


Sent from my iPad using Tapatalk

well sure it might;  but in my cases, I was trying to rescue a beer that was fairly subpar into something decent.  my expectation wasn't that it would turn it into a 45 scoring beer.  YMMV
I have a beer at home now with an unpleasant sulphur aroma and flavor which I would like to try this method on.  It's a pepper beer that I made in collaboration with a small commercial brewery.  The brewer put some of it into a 3 gallon corny for me, which has the fault, but it doesn't show up on tap at the brewery.  I am not sure where it came from, but hopefully a CO2 purge will help.

7
The Pub / Re: Recipe planning
« on: July 10, 2019, 12:00:48 PM »
I seldom let my inventory dictate my next brew, but I try to have a sack of pilsner or pale ale malt on hand.  I don't think I have ever scheduled more than one batch ahead and try to brew what I want to be drinking at the time.

8
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 05, 2019, 06:21:05 PM »
I find 20% rye gives a nice flavor and my fly sparge system has never had an issue with it.

9
Beer Travel / Re: GABF 2019
« on: June 30, 2019, 10:10:51 AM »
I have’t been in a few years, but I would recommend Thursday, opening night, because most of the brewers are there, pouring.  Friday go out and see some of the events in LODO.  I used to attend the Saturday members session, but it has become just as crowded and lots of beer has tapped out.

10
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: June 20, 2019, 06:05:25 PM »
No brewing this weekend.  My wife and I are flying to Rhode Island Saturday to spend some time there together before the conference.  We booked an airbnb in Newport.

11
All Grain Brewing / Re: Grain-like bitterness
« on: June 18, 2019, 02:30:08 PM »
Definitely.  The older I get the more all my senses mess with me, then throw in some allergens or whatever...  Some days I guess you just have to throw out the results.  You know, things taste funny today, I'm not taking any tasting notes.  On a day when I think my senses are more trustworthy, I'll make critical assessments of my beer.  But even on a bad day, I think we can still rank beers relative to each other. The playing field is still even.
I find myself having to relearn all the smells I used to know, not because of old age, but because I had surgery to remove nasal polyps a little over a year ago.  Before that, unless I was on big steroids, I had anosmia.  Now I find myself blind to some things, but overall I'm really enjoying the sense of smell I have regained.

12
Beer Recipes / Re: Simple Cream Ale
« on: June 14, 2019, 08:08:26 PM »
Peach? I’ve never experienced that in any of the beers I ferment with US-05. I would like to have that note in my beers.

I've gotten it with every beer I've made with 05.  To the point that I won't use it any more.
I find it pretty common when judging American pale ales.  Sometimes it works, other times not so much.

13
Equipment and Software / Re: Shipment from More Beer
« on: June 06, 2019, 02:51:22 PM »
I once ordered a three-gallon glass carboy from them which came in hundreds of small pieces.  They sent me another box with hundreds more pieces and then finally sent one packaged properly.

14
Beer Travel / Re: Mendocino Coast
« on: June 05, 2019, 11:23:58 PM »



Unfortunately, Mendocino Brewing went out of business in 2018

Sorry to hear that, I didn't know.  I knew they were acquired by foreign ownership more than 20 years ago and production expanded to an upstate NY site, which was initially to my advantage, but I hadn't seen their products in some time.  They were one of the pioneers and truly one of the greats, as evidenced by their successes over the years at the Great British Beer Festival.   Red Tail and Black Hawk were early benchmarks.  But I suppose hopelessly untrendy.
I remember drinking a Red Tail in Mendocino on a trip up the coast in the early 90’s.  That beer bottle was the first in what turned out to be an extensive collection of American craft beer bottles.  Its a great label.

15
The Pub / Re: What is it with ukuleles and beer?
« on: May 31, 2019, 07:14:29 PM »
My landlord's roommate just got a ukulele for her birthday. I'm not sure yet if that's good or bad.
I guess it's better than an accordion.

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