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Messages - jeffy

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2146
Wood/Casks / Re: Barrel aging questions
« on: September 11, 2011, 10:36:40 AM »
Try out the infusion spirals.  They provide a lot of surface area and I think fit into a carboy opening.  Our local brewery (Cigar City) uses these in their bright tanks for wood aging some of their beers.  They also use a variety of spirits barrels for one-off beers. 
I have a small oak barrel also, but it has been infected with an acetic bacteria and that is tough to get rid of.  Boiling water is the most effective cleaner for that I am told.

2147
Kegging and Bottling / Re: Smaller than 12 oz. bottles
« on: September 11, 2011, 05:42:45 AM »
My wife recently found Fever Tree ginger ale and tonic at the store in four packs.  The bottles are clear, 6.8 ounces with regular crimp tops (not twist off).  I have been recycling these for my meads so I won't feel like it is wasted going to competitions..

2148
Yeast and Fermentation / Re: different yeast experiments
« on: September 10, 2011, 07:34:18 PM »
I often brew 10 gallons of wort and split the fermentations into two with different yeasts.  I have an IPA fermenting right now with Ardennes yeast in half and US-05 in half.  It's fun to get two different beers from the same batch.

2149
Commercial Beer Reviews / Re: Yuengling Oktoberfest
« on: September 10, 2011, 03:18:40 PM »
The Bock is not a blend it is a recipe they produced regularly way back and discontinued except for occasional seasonal releases. It was reintroduced 3 years ago as a spring seasonal.

The Black and Tan is the blended beer. It is a blend of the Porter and Premium.
Hmmm.  The brewmaster at the Tampa brewery told me in early 2010 that they made up the Bock that year in the lab, meaning they blended their existing beers to formulate it. This year I think they made a new recipe. 
Black and Tan is indeed a blend of 68% to 32% Lager and Porter.

2150
Wood/Casks / Re: Barrel aging questions
« on: September 10, 2011, 11:42:26 AM »
Ok, so, I've been trying to find answers to this, but nothing has really popped out. Say I want to age beer in some whiskey barrels. One, after I've aged them for x amount of months to years, can I re-use them to age another batch? I'm assuming after all that time that the beer would have pulled all the properties and characteristics of the whiskey out of the wood, thereby replacing it with the characteristics of the beer. And two, how do you go about properly cleaning the barrels for sanitation purposes without removing the flavors of the whiskey and having the wood absorb the cleaner?

Mercy is appreciated, for this is my first post.
Welcome to the nice, polite AHA forum.  You'll like it here once you figure out the inside jokes.
If you get a fresh whiskey barrel, then you won't need to do much sanitation: just add beer.
If it is an older barrel that has been in storage for a while you will have to hydrate it so the wood will swell up enough to hold liquid.  These barrels hold 53 gallons so that would take a lot of sanitizer.  Try to find a fresh one with some whiskey still in it.  
It will lose some of the character each time you reuse it, but you can always add some whiskey to a barrel to rinse it out and sanitize it before adding beer.

2151
General Homebrew Discussion / Re: Pumpkin Beer
« on: September 10, 2011, 08:08:27 AM »
You should add, "may try a sample if you hand me your home brew but I don't want a full pint."

done

Dang, I already voted.

2152
General Homebrew Discussion / Re: Pumpkin Beer
« on: September 10, 2011, 05:48:41 AM »
You should add, "may try a sample if you hand me your home brew but I don't want a full pint."

2153
Commercial Beer Reviews / Re: Yuengling Oktoberfest
« on: September 10, 2011, 05:39:43 AM »
Anyone else try this? I found this on tap yesterday and was excited to try it. I am a yuengling fan,is my family is from Schuylkill County PA.  I thought this was a decent representation of the style. It has a lot of the same characteristics as the Lager but more body and mouthfeel an d slightly sweeter. I did purchase some Spaten Oktoberfest for a comparison and limed the Spaten much better.

Here is a link with more info.

 http://mobile.pennlive.com/advpenn/pm_29242/contentdetail.htm?contentguid=Iw1AyI6s


Thanks for sharing that article.  I will check into it, since it says they brewed it in Tampa as well as Pottsville.  I was told that the Bock they made in the spring was simply a blend of their other beers.  The OFest sounds like a new recipe.

2154
General Homebrew Discussion / Re: BJCP category
« on: September 09, 2011, 06:12:21 PM »
Category 21 Spice/Herb/Vegetable Beer has descriptions of nut-based beers, so I think it would belong in that category.

2155
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/9 Edition
« on: September 09, 2011, 08:01:46 AM »
Yeah, I brewed the last two weekends, so I will be cleaning up things, like the beer in the bottom of my chest freezer that evidently leaked out of one of my kegs. 
It may be time to keg my Witbier.  That'll be nice to have on in two versions, 5 gallons of wit and 5 of poblano wit.
That and plumbing repairs in my 55 year old house.  I hate plumbing.

2156
The Pub / A new country for Cross Dressing Amateurs
« on: September 08, 2011, 08:29:59 AM »

2157
The Pub / drunken elk
« on: September 08, 2011, 04:16:09 AM »
Too many fermented apples and got stuck in a tree.  Evidently it's pretty common in those parts.
http://www.thelocal.se/36002/

2158
All Grain Brewing / Re: Lager Candy Sweetness
« on: September 07, 2011, 05:43:15 PM »
I do not think that the honey notes in the flavor of a pilsner malt beer are all entirely due to staling.  I tend to think of some honey as being part of the flavor profile of pils malt beers, especially very young ones or under attenuated ones.  This does not mean that honey flavors can't be the beginning of oxidative notes, but they can also be from other ingredients.

2159
Kegging and Bottling / Re: priming 3 bottles before kegging
« on: September 07, 2011, 02:17:50 PM »
I wouldn't want to dilute it at all.  Can you measure well enough to add the sugar directly to the bottles?  Or measure the amount of beer you want to bottle and add the sugar before filling?
I have used the carbonation drops that are pills a little smaller than aspirin just dropping three or four into each twelve ounce bottle (depending on the style) and then capping.  These are not Cooper's brand, as seen in the links when I google carbonation drops.  I'll have to see what brand they are when I get home.
Edit:  here they are:  http://www.hopsandharvest.com/muntons-carbonation-drops-250-tablets.aspx
Munton's Carbonation Drops

2160
Equipment and Software / Re: Help me improve my efficiency
« on: September 06, 2011, 10:16:47 AM »
Denny and most batch spargers use picnic coolers where there is no dead space at the bottom.  In a system set to run with HERMS, I'd assume you have a vessel with significant dead space under the grain bed.  I mash in a converted keg with a sabco false bottom, which leaves 4 quarts of liquid under it.  Could batch sparging with a system like this possibly leave more wort in the tun?

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