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Messages - jeffy

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Kegging and Bottling / Re: How Full Should We Fill Our Kegs?
« on: June 17, 2012, 09:39:10 PM »
I get some satisfaction when I have exactly enough beer to fill the keg to the top.
I'm not sure how much it matters that you have any headspace in your keg.

For me, having some headspace is a necessity.  I don't keep the kegs constantly hooked up to CO2, so it's the CO2 in the headspace that gets absorbed into the beer.
I use the high pressure and shake method.  I don't think the head space makes much difference this way.

Kegging and Bottling / Re: How Full Should We Fill Our Kegs?
« on: June 17, 2012, 07:49:14 PM »
I get some satisfaction when I have exactly enough beer to fill the keg to the top.
I'm not sure how much it matters that you have any headspace in your keg.

I went with a chest freezer only because it easily holds 2 carboys, plus a few 1-gallon jugs. Depending on the fridge, you may have a hard time fitting two in there. If you only need it to hold one, then either would work, and the fridge-style would probably be easier to get beer into and out of.

At the time, I didn't have the desire or time to scour CL and find a good deal, and you can buy a basic freezer for under $200.

Thanks to both of you -- you actually answered a number of questions and made me feel ok about buying new if need be--my fiddle-factor is fairly limited 95% of the year.  The fridge-style freezer is almost required from a physical-access point of view.
That's what I was going to mention - lifting a full five gallons out of a chest freezer requires either a healthy back or some winches.  I'm OK with the first option, but I'm not getting any younger.

Bottling my Belgian Brunette with Blonde Highlights.

I like the mental photo of this description.  Thanks.

I get to help with the first ever collaboration brew at Southern Brewing Supply's nano brewery.  I will get to see a lot of new Blichman tools in action.

Beer Recipes / Re: Theakston's Old Peculier
« on: June 14, 2012, 05:33:40 PM »
...I used 4oz of light molasses.  If I brewed this again, I would use treacle.  It is easy to have molasses overpower the beer...

If you do use treacle next time, cut back on the amount versus the amount of molasses you used.  I think treacle syrup  would potentially overpower the beer more than regular molasses would.
That's good to know. I thought it was the opposite.

I thought it was the opposite, too, but I have rarely if ever used molasses.

The Pub / Re: Need an iTunes expert
« on: June 14, 2012, 12:56:34 AM »
So many choices. I got an ideal, lets all meet Denny in Bellevue, Club Night, beers on Denny !
What if the beer has mushrooms in it?

The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 12:54:38 AM »
Nice, Drew.  Made me smile.

Beer Travel / Re: Orlando??
« on: June 13, 2012, 12:22:52 AM »
There's a Gordon Biersch brewpub on Boardwalk at Disney.
There's a Big River Grille & Brewing Works.  Is that what you meant?
Yes, that's it.  Good beer and family friendly.

Beer Travel / Re: Orlando??
« on: June 12, 2012, 07:51:20 PM »
There's a Gordon Biersch brewpub on Boardwalk at Disney.

Events / Re: Need NHC Roommate! (at Main Hyatt Hotel)
« on: June 10, 2012, 09:15:52 PM »
I also have a room and a room-mate at the conference hotel, but I am wondering if anyone would like to be a third party in the room to help defray the cost.  Our room is booked starting Wednesday for 4 days.  We do not plan to spend a lot of time in the room anyway, so if you need a place to sleep and keep your stuff, please let me know by personal message.

Yeast and Fermentation / Re: Eubayanus......
« on: June 10, 2012, 05:47:23 PM »
There will be a talk at the judges' reception at NHC on that.
"Dr. Diego Libkind from Argentina will give the keynote presentation via Skype on the origins of lager yeast. He led a team that discovered the wild yeast parent that provided the cold-fermenting genes to modern lager yeast. He's also a homebrewer and aspiring beer judge…"

Ingredients / Re: Dry Hopping with Cacao Nibs
« on: June 09, 2012, 03:45:19 PM »
Anyone ever dry hopped with cacoa nibs?  I brewed 10 gallons of my stout a couple weeks ago, one of the recipes called for coffee and cacoa nibs in the boil, but I honestly didn't want 10 gallons of a coffee stout, so I held the coffee and nibs out.

I'm shooting for a nice coffee stout.  Will the nibs give me a coffee aroma/flavor if I dry hop with them?  I have 4 oz of them.  Or should I just dry hop with coffee and save the nibs for something else?
Four ounces of nibs in five gallons of stout is good.  I have been told to remove them after five days because they start to make some odd bitter flavors, but I have never experienced that myself.  They give more chocolate flavor and aroma than coffee flavor and aroma.

Beer Travel / Re: Asheville
« on: June 07, 2012, 12:28:15 PM »
My wife and I took a long weekend for our anniversary and stayed in Asheville at the Downtown Inn and Suites.  This is a fairly old hotel, the people were friendly and the rooms were clean, but the best part is it is right downtown with free parking.  Less than a block away are Thirsty Monk and the Green Man pub.  Down the street is Asheville Brewing Co., then French Broad is a short walk from there.  I had the oyster stout at the Lobster Trap, brewed on the same kinda sabco system I have.
It's a nice beer town and they seem happy to have everything local for sale.  I'd go back.

Other Fermentables / Re: Mojito Mead?
« on: June 07, 2012, 01:00:31 AM »
Here is a note from Joe Peters.  I had tasted his mojito mead in a best of show round at a competition and really, really liked it, so I asked for the recipe.  I am pretty sure he's OK with my sharing it.
"The recipe was 15 lbs. of honey (I used wildflower), 4gals. Of water, 3/4 cup fresh squeezed lime juice (the recipe called for key lime juice but I used Persian limes which I think gave it a more pronounced and tart lime flavor), 1/2 oz. pectic enzyme, 2.5 oz. tartaric acid, 2 oz. yeast nutrient and one smack pack of Wyeast sweet mead yeast.

I heated the water to 180 degrees and stirred in the honey and lime juice. I let it sit for about 20 minutes, chilled it and racked it into a carboy with the pectic enzyme, tartaric acid and yeast nutrient. I stopped the fermentation at 1.028 or so but I think it crept down a few more points than that.

When I made the mead, it was supposed to be a mojito mead so I racked it onto about 4 oz. of bruised mint leaves after the fermentation was complete. Unfortunately, I racked it off the mint leaves a bit too early and it never had quite enough mint character. After 1.5 - 2 years, the mint character had disappeared pretty much completely so I started entering it as a lime melomel."

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