Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - jeffy

Pages: 1 ... 129 130 [131] 132 133 ... 215
1951
General Homebrew Discussion / Re: Westy in the US!
« on: November 18, 2011, 03:47:08 PM »
I had one bottle of this once and found it excellent.  In fact I saved the bottle and the cap, which is marked 23-11-02.  Now, I can't actually remember what it tasted like, but I remember enjoying it.  It will be nice to try it again.

1952
All Grain Brewing / Re: Slightly sour smell, tastes great
« on: November 18, 2011, 03:42:28 PM »
My first thought on this was that the aroma of pils malt was misinterpreted as sour, but I thought I'd wait and see if anybody else had the same opinion.  Since I'm the only one, let me say that pils malt has an aroma and flavor distinct from other base malts and I can imagine someone interpreting it as sour.  Ask yourself if the sour aroma is more like lactic, citric, vinegar or something else.  If you can't really identify it as one of those, it may be just the aroma of the malt.

1953
All Grain Brewing / Re: Cranberry brew?
« on: November 18, 2011, 01:39:13 PM »
I would just rack the beer Te berries in the secondary just add it straight to the secondary. You don't want to get the berries close the boiling temp.

+1

You make cranberry sauce by boiling cranberries. When the Cranberries burst, the pectins mix with sugars to form a gelatin like substance. You don't want that near your beer. Though... what about cranberry sauce as a clarifying mixture???  ;D

I think they float a little too well.

Do not heat the berries more than 160F or so.  I made a cranberry mead this way and it took YEARS to clear, aside from the problems I had transferring it.

1954
Wood/Casks / Re: Restoring a very old barrel -- feasible?
« on: November 17, 2011, 11:15:51 AM »
I am in the "not for beer" camp.  Once you have acetobacter you can't get rid of it, as far as I know.  Steam may help, but I doubt it will be a permanent fix.

1955
I think it works, from the score sheet comments.
An observation that my friend Jeff Renner noticed in the final round of the NHC is that bottles of light lagers with no sediment are more likely to have staling issues than bottles with sediment.  This would imply that bottle conditioned beers had a slight advantage because the yeast activity reduced the oxygen. 
It is however, important not to prejudge a beer by its sediment.

1956
General Homebrew Discussion / Re: Suddenly Chill Haze
« on: November 17, 2011, 08:50:01 AM »
I have well water that is pretty consistent.  I've had it tested by Ward a few times.  I make water adjustments to achieve proper pH using our friend Martin's Bru'n water spreadsheet.

My gelatin techniche is to boil water then allow it the water to cool down to the 160 -170 range BEFORE adding the gelatin.  Allow this to disolve then add to chilled beer and allow to settle for 5 days.  I am using 1/2 pack of knox in 1 cup of water.

Another thing that could be at play here is my chiller.  I used to use a whirlpool immersion chiller but last year I purchased a therminator.  One of the downside of the therminator is that it transfers all of that break material into the fermenter.  Perhaps this is introducing some haze and I just didn't notice.  In looking back at my brew logs I had filtered the first few beers I did using the plate chiller since they were very light so chill haze could have gone unnoticed.

How are you pumping through the Therminator?  Before I bought my IC, I was using an ice bath and swirling the beer as soon as I put it in the tub.  I was getting hot-side aeration which was causing the beer to be hazy.  If you are aerating somehow above 95F, you run this risk and it could be the culprit.  My 2 cents......

I have never heard of hot side aeration causing haze.  Are you sure that was the cause?  The jury is even out on whether it causes premature staling, but I avoid it anyway.

1957
Along these same lines, I find that if I am bottling from a keg and I have enough time before I think it will be judged, I'll drop one of those aspirin-sized priming sugar pills into the bottle.  It boosts the CO2 and scavenges oxygen.

1958
Going to Orlando to help out with judging at the Sunshine Challenge Saturday.  Maybe I'll get to try one of Blatz' beers again this year. 

1959
Beer Travel / Re: Portland Oregon, near convention center
« on: November 16, 2011, 03:21:41 PM »
My wife used to attend a conference in a different city in March every year.  Almost every year I'd take off three or four days, go with her and while she'd be working I'd spend the time going to breweries and in general being a good tourist.  We did this in Portland, Milwaukee and Austin.  I regret missing Chicago last year, but I just couldn't afford it.
Portland is one of my favorite beer destinations.

1960
All Things Food / Re: BBQ Style
« on: November 14, 2011, 07:16:34 PM »
Am I the only that doesn't have a clue as to what UDS and WSM stands for? :-\
No.
Ugly Drum Smoker is one.
White Single Male is probably not the other.
Edit: Weber Smokey Mountain Cooker Smoker

1961
I know that exposure to direct sunlight will skunk a beer in as little as 1 minute, but what about unfermented beer, i.e. wort? I brew outdoors, and when using my IC, my wort is subjected to brief exposure to sunlight. I was wondering if this could skunk the beer before it fermented? I keep it covered as much as possible, but the lid on my kettle with the IC doesn't completely cover the wort. Am I being paranoid? Thanks...
Ben W
Yes, you are being paranoid.  Ray Daniels wrote up an article in Zymurgy a while back that mentioned that light struck beers require riboflavin, which is a product of fermentation.  So unfermented wort is safe.

1962
General Homebrew Discussion / Re: How many Military Home Brewers on here?
« on: November 13, 2011, 01:40:32 PM »
It may have been covered in another thread so here it is again.  How many Military Home Brewers are here?  Me,  Air Force stationed in England.  It never hurts to ask so the local community over here can be built up.

Are you at Lakenheath in Suffolk?  My BIL was stationed there a few years back and we had a nice visit.  Green King and Adnams are not far away.  I don't mean to hijack, but it brought back some fond memories.

1963
Commercial Beer Reviews / Re: Old Rasputin
« on: November 13, 2011, 10:58:37 AM »
North Coast is one of my favorites. This is a well made stout (imho)  I also really like their Pranqster.  Two great beers from the same brewery... both are on my regular "buy list". But Old Rasputin was the first one I ever tried from them, and I liked it so much, I've tried every other beer of theirs.

Try the Old Stock Ale.  That's 3.  And Red Seal. That's 4.  I don't think they have any beers that are not great.

1964
Yeast and Fermentation / Re: Probably infected
« on: November 10, 2011, 11:04:28 AM »
I once made a device that does something similar to a beer engine.  I bought a short length of small, threaded copper pipe, a copper cap to screw on one end and a hose barb to screw onto the other end.  I drilled six or so tiny little holes into the end of the cap, attached the other end to a hose from a picnic tap of kegged beer.  The beer is forced through the small holes and breaks the gas out of solution.  I found it in a Zymurgy gadget issue many years ago.  It makes the beer really creamy.  When I get home I'll see if I can add a photo.

By the way, Phil, we told you so!

1965
The Pub / Re: help!i
« on: November 08, 2011, 10:39:26 AM »
I have a mac laptop and an ipad which always work.  My two pc's - not so much.

Pages: 1 ... 129 130 [131] 132 133 ... 215