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Messages - The Professor

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631
Kegging and Bottling / Re: Beer Gun vs. CP Filler
« on: June 16, 2010, 06:00:58 PM »
A real counterpressure bottle filler will let you purge the bottle with CO2. Then you pressurize it to the same pressure as the keg (I like to overpressurize it at 18-20 psi). Turn off the CO2, turn on the beer valve and adjust the pressure relief valve for a smooth fill. When full, turn off beer valve, let out more pressure from the relief valve, remove CPBF and cap on foam.

I bottle using exactly the method that Kai uses...a cobra tap with a tube jammed into it... and it works great. 
As far as purging the bottles, I manage to do that too...I have a manifold on my co2 tank connected to another cobra tap that has a stopper attached...I give each bottle a shot (usually 6 at a time) then fill the forzen bottles with the nearly frozen beer, then cap 'em.  Works great, it retains the carbonation level I like, and I have subsequently kept beers bottled that way for a year or more with no problems whatsoever.
The Beergun and the homemade CPF's are both great, but by no means are they necessities for bottling up to a case or two of beer at a time.

632
I've never felt the need to sanitize the oak cubes, you can just drop them right in.  Many times I've added oak cubes and have let them age for many, many months with no problems.

Right...you probably don't need to sanitze them, especially if they've been whiskey soaked.  If not soaked, and if it makes you feel more secure, you could steam the chips or cubes or even stick them in the oven.

I'd be more worried about contact time.  I've tasted a lot of potentially great beers pretty much ruined by too much oak (especially where American Oak is used).
Of course, that threshold is something you have to determine for yourself by frequent tasting during the aging process.  For me, the big beers are so complex on their own that while some oak character can add a nice dimension to the beer, too much oak can easily overpower the other flavor subtleties happening in the background.

633
The Pub / Re: Calling BS! ?
« on: June 15, 2010, 09:23:31 PM »
When is calling BS when BS is BS not correct?

For instance, the AT&T "3G" network map they air nationwide for all to see.  THAT is pure BS.... I'm in the map and tried their "3G", even talked to their reps... connection speed was worse than dialup.  No s***, honest truth.  I went back to dialup.   :o  Yet their adverts continue... when will America wake up and call BS without fear that its not PC or get sued?  How many gallons or BARRELS per hour is it.. which report is telling "the truth".   The British government wasn't happy with how America is pinning things on BP... WHY?  What does the British GOVERNMENT have to do with it?  Our President had to "call" and soothe Britain?  WTF?! 

PC is killing America!   >:(

I agree with you on the whole "PC" thing.

As far as the BP debacle goes, the Brits werent upset with pinning the whole disaster on BP per se...I doubt that anyone would deny that BP fracked up BIGTIME.   
I think rather that they were concerned with the constant references to the company by some in the administration as "British Petroleum", a name the company hasn't gone by for many years;  rightly or wrongly (opinions differ on it) I think they were concerned that constantly referring to the old company name reflected badly on the Brits and wrongly inferred that the British government should shoulder blame, when they are, of course, blameless in this.

ANyway, no matter how you characterize it, it IS a sad, sad event.  And all indications now point to cost-cutting and corporate greed as the main reason for this mess.

634
Beer Recipes / Re: Oaked IIPA
« on: June 07, 2010, 07:36:57 AM »
What I really should say is it drinks like a session beer and you may not remember you had that last pint.  ;D

Ah yes....been there, done that. ;D

cheers!

635
Beer Recipes / Re: Oaked IIPA
« on: June 06, 2010, 08:29:24 PM »
Like what you are doing with the hops. My only other concern would be that the malt bill might be too "meaty". A IIPA should be ... how should I say it ... tricky. What I mean is, you should sit down and drink two or three of them without realizing what you are getting into. Kinda like a doppelbock. Its a session beer, but  you probably didnt mean to have that last one, if you know what I mean.  ;)

Personally, I think that Pliny the Elder is still the model for this beer. IMO you would be better off simplifying the grain bill. Malt is not the focus here. I like about a  1.075 OG and about 5% of the grain bill to be plain sugar, for dryness. I also like a little crystal malt in the to back up the malt with some sweetness. The sugar will drive your FG down and the crystal will give you some mouthfeeel and a touch of balance. Thats how I would do it.

Doesn't have to be exactly that way though. What you have would probably make a great beer as is.

Good advice all 'round...and I suppose that Pliny really is the best current example.  And a simple grain bill is certainly not a bad thing.
But session beer? 
Has the definition  for that mutated too? ;D 
With a beer of that ABV, that's gonna be one helluva session.

636
The Pub / Re: Speaking of Grandma's and IPA's...
« on: June 04, 2010, 03:48:55 PM »
i recently found out that my great grandfather was also a brewer.  he passed well before i was born though.

My dad used to tell me stories about his father (off the boat from Hungary) making both beer and wine at home.  Evidently he sourced the beermaking stuff from one of the breweries in Pittsburgh that had transitioned away from alcohol (officially, anyway) during the dry years.  My grandfather died more than 20 years before I was born and didn't even live to see prohibition repealed.    My older aunts & uncles had pretty high praise for my granddad's fermentations...I sure wish I had the opportunity to chat about this stuff with him.
 
My late dad sure did enjoy my homebrew though.

637
General Homebrew Discussion / Re: Imperial?
« on: June 04, 2010, 03:10:23 PM »
I have heard a couple of "'Imperial Milds" lately and laugh at the oxymoron that it is.

Other than the fact that the term "Imperial" itself has become something of a cliche these days,  the fact is that historically the term "mild" had nothing whatsoever to do with the strength of the brew (and according to more than one researcher, some of the original 'milds' didn't even have reduced hop rates). 
"Mild" meant only that the beer wasn't tart from extended age.
That means that all my beers are "Milds"  ;D ;D ;D

Ha!  For the most part and with only a couple exceptions, mine too apparently.
Basically, and historically speaking, your probably not far wrong about that. Just serves to further illustrate that the recent phenomenon of pigeonholing beers into SO many new so called "styles" has really become something of a joke. 
Seems these days, if  one extra hop cone gets added to an existing style everyone wants to make it a new "style".

In any case, I still say that "Imperial" and "Extreme" have become nothing more than tired marketing gimmickry.  I know that I'm not alone in that feeling, too.
 
In the end, it's BEER.

638
General Homebrew Discussion / Re: Imperial?
« on: June 04, 2010, 08:15:50 AM »
I have heard a couple of "'Imperial Milds" lately and laugh at the oxymoron that it is.

Other than the fact that the term "Imperial" itself has become something of a cliche these days,  the fact is that historically the term "mild" had nothing whatsoever to do with the strength of the brew (and according to more than one researcher, some of the original 'milds' didn't even have reduced hop rates). 
"Mild" meant only that the beer wasn't tart from extended age.

639
General Homebrew Discussion / Re: When is an IPA not an IPA?
« on: June 04, 2010, 08:06:56 AM »
When is an IPA not an IPA?

When its lost a substantial amount of its freshness and sinks to the level of a pale bitter or bitter pale.   

What a loaded question...you'll get different opinions on this one, I'm sure.
I like them highly bittered, highly aromatic, and unlike most of my friends here on the boards, I like them fairly well aged.

But the style is (and always was) open to wide interpretation like any beer.  Add to that the fact that most of what we have all read about IPA is evidently incorrect anyway, the answer to the question posed really becomes  "who's to say?"

It all just de[ends on what you like.
Since there are no rules carved in stone,  it's an individual thing.

640
Commercial Beer Reviews / Re: Wow oh wow.. Barrel Aged Beer Tasting
« on: June 02, 2010, 06:23:02 PM »
wow indeed...looks like a stellar selection!
Did you have a favorite?

641
The Pub / Re: Howdy everybody!
« on: May 31, 2010, 09:06:56 PM »
I feel like I've been missing out -- all my friends are here!  You don't mind me dissing the unofficial rules of thumb of brewing here, do you?  No really, I'll try to be a little bit polite.
Glad you made it here!  Diss awaay...I'm probably right behind you, brother.
Cheers!   ;D

642
Yeast and Fermentation / Re: Using Corny Keg for Secondary?
« on: May 31, 2010, 09:04:51 PM »
...Second, yeah, a cory keg is the ultimate bright tank for homebrew use. Simply doesn;t make sense to use a carboy a s a secondary when you can use a keg, the main reason being that you can purge the head space with Co2 and reduce oxidation and contamination concerns...

I absolutely agree that the corny makes a great secondary/bright tank...but then again. I have kept brews in glass secondary for upwards of 6-9 months with no concerns at all  about oxidation...purging the minimal headspace in glass carboys is an easy enough operation if you have a co2 tank handy.


643
Yeast and Fermentation / Re: Yeast Starter Glitch with Corn Sugar?
« on: May 30, 2010, 06:34:36 PM »
I ran out of Dried Malt Extract and need to make a yeast starter.  My local homebrew shop is not open until after Monday.  Can I make a yeast starter with Corn sugar?  I have a stir plate, Yeast Hulls, Yeast Nutrients, Servomyces, DAP, Go-ferm, and Fermaid-K, but no DME.

If it were me, I'd just wait till I could get some extract.  The sugar will probably start it up, but  I think that the yeasties like to be started up on the food they'll ultimately be eating...malt.  If you start them up with dextrose, they may not be quite as healthy (kind of like the apparent effect of dextrose on people).

644
General Homebrew Discussion / Re: Imperial?
« on: May 29, 2010, 05:22:19 PM »
To add to this conversation, on another thread I read someone attempting to brew an Imperial Pilsner.  I wondered about the Imperial and thought, isn't that just a Bond Bock, or a Helles.  I have never heard of an Imperial Pilsner, is this just a fancy term used to stimulate curiosity?
Exactly right.  The term Imperial has really just been reduced to being a marketing gimmick by the micro industry (and even the bigs are starting to use it too).
"Double" (as in DIPA) is another overused one that never fails to make me chuckle.   

645
General Homebrew Discussion / Re: Porter won't carbonate
« on: May 26, 2010, 03:51:03 PM »
I made a porter using the Beer Smith app which is pretty much a standard porter recipe. I used 6 oz of cane for a 5 gal batch. I aged it for a month. It's pretty carbonated at room temp, but when I chill it it looses it carb. It tastes great but lacks the fizzle. Any suggestions

How did you prime it,  and with what type and quantity of priming sugars?   

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