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Messages - jeffy

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Kegging and Bottling / Re: Using a keg as a secondary
« on: April 14, 2011, 11:55:34 AM »
I have not used yeast nutrient but I know a lot of you do.  Would this help move things along on future batches?  I get a rapid krausen in the first 24 hours and then it seems to have a long, drawn out fermentation after this.  I don't yet have any way to oxygenate beyond shaking.  Would nutrient help?  I guess I  thought for all-grain that there was sufficient nutrient from the malt. 
Just wondering since I appear to be headed to my local wine shop (which has lousy homebrew stuff but it's all I've got unless I want to have pails sent to me via Canada Post which would cost about 3X what they were worth).

Buy a wine thief when you're there to get samples out of your carboy.

Kegging and Bottling / Re: Transporting kegged bottles?
« on: April 14, 2011, 09:52:58 AM »
"By counter pressure bottle filler are you referring to the simple plastic check valve fillers that everybody starts with? I have one of those.  Do you just replace a cobra tap with that and bottle as normal?"

Now that you know what a counter pressure filler looks like, what Tom was saying was to put your simple plastic check valve filler that everybody has into the end of your black plastic cobra tap and use that to fill the growler from the keg.  It keeps your beer from picking up an excessive amount of air when bottling.  Most brewpubs that fill growlers put a plastic hose on the tap and fill the bottle from the bottom.  It's the same thing.

Your number 1 problem is locating your drain pickup at the center of the pot.  After whirlpooling, that is exactly where all the trub falls. 

Move the pickup to the periphery of the pot bottom and the scrubby won't get inundated with so much stuff. 
^This is where the outlet of my kettle is located and I don't even use a scrubby.
I had an 8" sheet of stainless attached into the bottm of the kettle that keeps the trub away from it.  It is curved to follow the shape of the whirlpool if you can understand what that means.  Maybe I'll take a picture of it.

General Homebrew Discussion / Re: Odd flavor.....
« on: April 13, 2011, 06:27:36 PM »
Brewed my usual IPA..... same ol' recipe. One keg just fine. The other, I put an ounce of Cascadian whole hops in a bag in the keg.... Every time I take a swig I think......dishwashing liquid.  Two possibilities. 1: I used some to clean the keg and didn't get it all out.... (can't remember) 2 The dry hop.

Any thoughts?
You can get this flavor from certain hop schedules.  I'm not sure how it works, but it tastes just like soap and is most common in really hoppy beers.  I wish someone could explain it to me.

Ingredients / Re: Sesame seeds
« on: April 13, 2011, 12:50:58 PM »
I've put caraway seeds in beer before.  Sounds similar.
I put them into a bag and sank them into the keg, like "dry spicing."  I'm not sure I've ever measured how much spice though.  Maybe a tablespoon full or a little more?  If you're adding to the keg or for that matter, to the secondary, you can always taste it to see how it's coming along, then either take it out or add more.

General Homebrew Discussion / Re: RIP Pierre Celis
« on: April 13, 2011, 04:18:04 AM »
I don't read everything so it was news to me as well. Those beers from the Celis brewery in Austin were phenomenal. And it was a time when I was transitioning from Busch light to Paulaner and Bass. The craft brewery movement had barely begun.

It's a loss.

I had a chance to visit that brewery in Austin many years ago.  The contrast between the antique looking European mash vessel and the sanitized lab and fermentation rooms was striking.  It was a very nice tour.

Beer Travel / Re: Boulder
« on: April 12, 2011, 11:39:20 AM »
So I will be spending a night or two in boulder in Late july. What are the top one or two places I can get some exciting local brew and decent food (Something vegetarian)

Vegetarian in Boulder?   :D

you think that's bad try vegetarian in Vermont in the 70s. Although my favorite by far is vegetarian in France. 'There is no meat just a little bacon'

Of course I was being facetious.  Boulder is probably one of the most vegan friendly places I've ever been. 
You should stop in and see the AHA HQ.  Maybe Janis can recommend a few places.

Beer Travel / Re: Boulder
« on: April 12, 2011, 11:09:01 AM »
So I will be spending a night or two in boulder in Late july. What are the top one or two places I can get some exciting local brew and decent food (Something vegetarian)

Vegetarian in Boulder?   :D

Beer Travel / Re: Philadelphia beer trip
« on: April 12, 2011, 04:08:53 AM »
+1000 on Monks! The muscles are great and the beers are even better!

You can go for the muscles, but I'll stick with the mussels.  ;)  Great place.  They had a lot of the Lost Abbey beers there as well, if you haven't had those before. 

+1 on Nodding Head, if for no other reason than to try a good Berliner Weisse.  Try it plain before getting the syrup.

Philly Beer Week is off the hook.  I was stunned by the events they had.

And get a cheesesteak at Tony Luke's.  Skip Pat and Genos.  Those are for tourists.

Or a roast pork sandwich at the Reading Terminal Market.
If you're staying downtown, there are lots more places with great food and beer.  Triumph is one, Eulogy is another Belgian pub.  Farther from town (north east) is Kraftwerks and Memphis Tap House.  You just can't go wrong.

I probably buy a six-pack of IPA or something per week that goes into the fridge at work to wind down at the end of the day.  Sometimes I'll pick up a growler or a larger bottle of something good for the weekend. 
I like to buy calibration beers for the brew session, especially when I'm brewing a new recipe.

Beer Travel / Re: Philadelphia beer trip
« on: April 11, 2011, 05:26:33 PM »
I'm going to Philadelphia for 4 days and am trying to plan beer bar/brewery stops. I've been told that The Foodery and Monks are must-sees. Any other suggestions?

Yes.  My favorite is the Standard Tap.  It is in a 100 year old building in the Northern Liberties neighborhood.  Their focus is on local micros and locally sourced food.  There's a deli next door where you can buy bottles to go.
Not far from Monk's downtown is Nodding Head, which has very good and very interesting beers.  They have a Berlinner Weisse on tap most of the year.
Philly is a greeat beer town.  Sign up for Philly Beer Week news feeds.

All Grain Brewing / Re: When is your beer ready? Poll
« on: April 11, 2011, 11:46:24 AM »
The beer is ready when I say it is.

Euge, I started drinking my Baltic Porter over the weekend and didn't get your permission.  Can you give it the OK please?

The Pub / Re: bottle openers
« on: April 11, 2011, 09:57:00 AM »
Hey, maybe Zymurgy could do a story on bottle openers!

Ah, you remember the Dark Ages.......

Commercial Beer Reviews / Re: St Bernardus Prior 8
« on: April 11, 2011, 07:37:14 AM »
I won a 7-liter bottle of Abt 12 as the grand prize in a raffle.  It came in a nice guillotine-like wooden box.  I managed to save it for a year and break it out when our club won our big competition in 2010.  Shared it with a few dozen of my closest homebrew buds.  Nice beer.

Now that is one BIG bottle of beer ::)
I gave the empty bottle and box to a couple friends of mine.  He had Bob of St. Somewhere Brewing fill it with Saison (bottle conditioned) and had it as a celebration at their wedding. 

The Pub / Re: bottle openers
« on: April 11, 2011, 05:43:57 AM »
I have two favorites.  The first one was purchased by a friend of mine at the Vatican gift shop.  It has Pope Paul on one side and the Vatican on the other (in gold, of course).  I understand the the Pope sometimes blesses everything in the gift shop, so I'm sticking to that story.
The other one I got at Club Night at last year's NHC from the Rock Hoppers Brew Club.  It is a Kobalt brand 3/8 ratchet wrench with the gears taken out so the head of it is hollow.  It's also a very pleasing weight and could be used as a weapon in a pinch.

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