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Messages - bluesman

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31
General Homebrew Discussion / Re: Judging at NHC
« on: June 06, 2014, 09:25:47 AM »
I'll be judging the morning session. Not sure what category but I'm thrilled to be judging the final round for the 4th year in a row!  8)

32
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 06, 2014, 09:22:32 AM »
Hope to see everyone there!  8)

 

33
A recent thread on the probrewers forum points out that using nitrogen to purge vessels is much cheaper than CO2.

But who has a tank of nitrogen?

I'm curious to learn more about using Nitrogen for purging. Makes good sense from a cost savings standpoint for the pros.

34
Questions about the forum? / Re: Forum Errors This Evening
« on: June 04, 2014, 09:26:36 AM »
Glad to learn that it's back to normal now Steve.  :)

35
General Homebrew Discussion / Re: Watermelon Quad????
« on: June 02, 2014, 09:44:42 AM »
I think you'll need to use an extract to get this to work. Then you can dose it to taste before bottling/kegging.

Or you could just dry hop with El Dorado...

I don't know, the above mentioned Hell or High Watermelon has noticeable watermelon flavor and aroma and is made with watermelon juice rather than extract.

Yes...and as I recall Shawn from 21st Amendment said that it takes one hellava a lot of watermelon for their wheat beer.

36
General Homebrew Discussion / Re: Lost track of ABV
« on: June 02, 2014, 09:41:23 AM »
According to research we did for the book, sweet cherries have about 79 ppg and sour about 65 ppg.

What is ppg?

Points/lb./gal.  The number of gravity points you get from one lb. in one gallon.

Seems high  :-\...because as a comparative measure regular 2-row lends roughly 35 ppg, corn is about 36 ppg and sucrose (table sugar) is 46 ppg.

37
The Pub / Re: I have been enjoying playing my bass so much lately
« on: May 29, 2014, 09:46:22 AM »
My '66 P-bass has been hanging on my office wall collecting dust.  :(

38
The Pub / Re: RIP Jack Joyce
« on: May 28, 2014, 09:42:38 AM »
He was the original Rogue.

R.I.P Jack Joyce

39
Planting the rest of my garden. Racking my RIS into a bourbon barrel. Smoking a brisket. Also going to open up our pool for the season. I don't want to forget to mention that I'm going to set some time aside to RDWHAHB or two.  8)

40
Wood/Casks / Re: Bourbon Barrel Aging
« on: May 20, 2014, 09:39:23 AM »
I would ferment outside the barrel and fill with finished beer for ageing purposes. it would get messy to ferment in the barrel. If you can keep some of the same beer aside it will be useful for topping off as beer evaporates (angels share) and/or is sampled for doneness. I haven't done this yet 30% out of inability to find the equipement and 70% laziness, but I would also 'install' a sampling port aka a vinnie nail. You can find instructions on line but basically you drill a small hole in one head of the barrel and plug is will a stainless nail. then you can pull the nail to let a little beer for tasting without exposing the whole barrel to quite as much as pulling the cork.

I kept my little 20 liter healthy for a few weeks by keeping it sealed and wetting the outside down once or twice a day. But you are better off filling as soon as possible. I would not rinse or sanitize if it's a fresh dump liquor barrel. It's as close to sterile as it's every going to get right now.

+1

Ferment in primary vessel prior to filling barrel. Use the barrel as a secondary. If the bourbon barrel is freshly dumped it's probably safe to use right away. I weigh on the side of caution and sanitize prior to use as I'm not sure of the timing of the distillers use. The bourbon/whiskey will definitely keep the barrel "bug" free for some undetermined amount of time.

41
Wood/Casks / Re: Bourbon Barrel Aging
« on: May 18, 2014, 08:10:27 AM »
+1

I also think the best method is to use a freshly dumped bourbon barrel. I'm using a barrel that had one batch of beer in it for a couple of weeks so there's still plenty of oak tannins to extract from the barrel. After dumping the sanitizer I'm planning to add some bourbon to the barrel to lend some additional bourbon flavor to the RIS. I'll be racking the RIS into the bourbon barrel next week. Stay tuned!

42
Commercial Beer Reviews / Re: Stone Go To IPA
« on: May 18, 2014, 07:44:26 AM »
Had the Stone Go To IPA and liked it but it certainly didn't "Wow" me. I bought a six pack. It's very one dimensional and a bit unbalanced. I would drink a couple pints on a hot summer day but that's where I leave it.

43
All Grain Brewing / Re: Batch sparging: stir mash midway?
« on: May 18, 2014, 07:37:32 AM »
I don't stir either. I use rice hulls because it helps with the lauter on most of my beers, but I'm using a Brutus 10 type single tier system with a fly sparge. If using my cooler mash tun I don't need to use rice hulls and I don't stir...and I usually lose a degree or two.

44
Events / Re: Was the Philly BNA really that bad?
« on: May 18, 2014, 07:31:16 AM »
I went to the last three and had a great time. I'd like to go again. Time will tell!

45
Wood/Casks / Re: Bourbon Barrel Aging
« on: May 14, 2014, 09:41:32 AM »
Yes Jimmy...floor drains would be great, but most homebrewers aren't that elaborate.   ;) ;D :)

The next step in my quest to barrel age some beer is to sanitize the bourbon barrel. At this point my research led to a good freind of mine who's a vintner for Nassau Valley Vineyard. He gave me a recommendation for sanitizing the bourbon barrel. He recommended using 1 cup of citric acid powder plus 8 Campden tablets crushed (Potassium Metabisulfite) mixed with 1 gallon hot water. I recommend using a well ventilated area when mixing the citric acid. I then added this solution to the reconstituted/drained bourbon barrel. Finally, I topped off the bourbon barrel with hot water. The barrel will now rest with this sanitizing solution until I'm ready to fill it with beer.

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