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Messages - el_capitan

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Kegging and Bottling / Re: Bizarre Keg Carbonation Problem
« on: December 27, 2017, 05:11:31 PM »
You can shorten up your beverage lines if you add some flow-limiters to your dip tube.  Guys here refer to them as "swizzle sticks" but they're actually the inserts from an epoxy mixing nozzle.  I use two in each dip tube and run bev lines that are about 6' long. 

I picked mine up online at McMaster-Carr.  They hold up for a couple years, then tend to get so discolored that I replace them.  I've soaked them in cleaners and such to whiten them up, but they're so cheap it's better to just replace periodically.  This won't solve your weird carb problem, but it will allow you to shorten your lines and avoid wasting beer. 

The Pub / Re: What's the Weather Like Where You Are?
« on: December 27, 2017, 12:05:46 AM »
Looks like we won't be above zero for the remainder of Christmas break.  I'm really happy with my Grainfather right about now! 

Going Pro / Re: Switching careers to brew?
« on: December 27, 2017, 12:00:43 AM »
I am in a similar position - some friends opened a brewery and they do most of the brewing themselves.  I got hired as their RND brewer.  I brew 10-gallon batches of new beers to refine recipes before ramping them up to the 7 bbl system.  You might be able to arrange something similar with your friends.  However, I would not give up an established professional career on a gamble.  What I like about my arrangement is that I'm able to brew on a professional level and still maintain my regular career as a teacher. 

Beer Recipes / Re: Rye IPA recipe
« on: December 26, 2017, 11:57:51 PM »
My favorite hop pairing with rye malt is Sterling.  Nice and clean, with an herbal character that meshes well with the rye. 

Beer Recipes / Re: I built my own recipe site. Let me know what you think!
« on: December 26, 2017, 11:56:11 PM »
Reminds me of the old-school recipe database called The Cat's Meow.  The main problem with that site was that there were so many recipes, and it was hard to judge which might produce quality beer, since any old Joe could post a recipe.  This is why I appreciate Brewing Classic Styles - there are many tested and proven recipes to brew or build from.  Are you crawling on the Grainfather recipe page?  I was looking to see if any of my recipes had been added, but didn't see them. 

Thanks for sharing!  Is there a way to add a feedback section, where people who brew these recipes can report back on results and possible improvements? 

Kegging and Bottling / Re: Bizarre Keg Carbonation Problem
« on: December 26, 2017, 11:43:16 PM »
I've noticed and posted here about big beers being slow to carb.  I experienced it again with the BVIP over the last couple weeks.  I finally boosted the regulator to 25 psi for 4 days, and it carbed up.  The only thing I can think of to explain your experience is that maybe you were pulling samples that were coming from your lines, and not pulling beer from the keg.  So you may have pulled a line sample at lower carb, while the rest of the keg finally became carbed.  How long are your lines?  Mine are about six feet, so I always pour a few ounces, empty the glass, and then pull another sample that will be representative of the beer in the keg. 

General Homebrew Discussion / Re: black and tan question
« on: December 25, 2017, 03:57:56 AM »
 That device is called a brolly.

Sent from my SM-J327V using Tapatalk

General Homebrew Discussion / Re: Oxidation
« on: December 16, 2017, 02:20:29 PM »
I've always done what I can to limit oxidation, but I have not shifted my process toward the new low-oxygen brewing methods.  Mainly, this is because I do brew mainly for my own consumption and to share with friends.  I don't enter competitions, and I typically don't brew beers that need to age.  So my process suits my needs just fine.  In about 14 years of brewing, I've only had noticeable oxidation a couple times.  I really don't think it needs to be all or nothing.  But I would guess that others might have a stronger opinion.

Ingredients / Re: coffee stout
« on: December 16, 2017, 02:13:53 PM »
I am going to go with making a cold brew for 24 hrs and add it right before i bottle. Im going to start with adding a pint of the cold brew and taste it and see if i need more coffee flavor. how many cups of grown coffee and water  should i use?

I checked my brewing notes, and here's what I found:

Both times, I used a total of 6 oz of beans.  I split them into two batches, so I was putting 3 oz beans in the French press each time (32 oz coffee).  For the hot press, I let it steep for 10 minutes and added it at bottling.  I did preboil the water first for 5 min to force out oxygen. 

On the second batch, I used the same amount of beans (2 batches through the press @ 3 oz beans in each batch).  But for the cold press, I let the beans steep for 10-12 hours on each batch. 

What I found is that the cold press method produced a lot stronger coffee flavor, so I would scale back the amount of beans when doing a cold press.  Maybe cut the amount down to 3-4 oz for the batch. 

Ingredients / Re: coffee stout
« on: December 11, 2017, 02:49:24 AM »
This is a good reason to get a French press.  You can go with either hot or cold.  I've found that a cold steep for about 24 hours requires only about half the coffee as a hot steep.  Much more intense coffee flavor, and smoother. 

The difference in perceived carbonation really hit home recently, when I was carbing a batch of Sahti.  The recipe included a lot of rye, with a high mash temp as well.  The beer was probably the heaviest-bodied beer I've brewed in about 200 batches.  It seemed to take forever to carb, even at higher pressures.  Finally, I determined that the heavy body was masking the carb level.  Great beer, btw. 

We've kicked this topic around here a bit recently.  I think some of my hoppy beers and bigger beers take longer to carb.  My guess was that hop oils at the surface somehow inhibit the CO2 from entering the solution.  It seems like some people here have had a similar experience, while others have not.  It's weird though, isn't it?  I wonder if it could be a difference in perceived carbonation.  Maybe the lighter beers seem to be more highly carbed, while a beer with more body has less perceived carbonation. 

Beer Recipes / Re: Sierra Nevada Celebration
« on: November 22, 2017, 10:44:35 PM »
SNV Fresh hop 12 pack was awesome... It contained Celebration ale, Fresh hop IPA, Fresh hop DIPA and a Fresh hop session.

Whoa - I haven't seen that one yet.  Might have to track some down!  I skipped a different sampler because I didn't want to try their Holiday Spiced ale. 

Commercial Beer Reviews / Re: Aldi's Third Street Brewhouse IPA "Hop Lift"
« on: November 22, 2017, 12:38:19 AM »
Oh, and their "Sugar Shack" is a maple stout with maple syrup made by the monks at St. John's University, which is embroiled in an ongoing lawsuit regarding clergy abuse of minors.  Great PR, eh?  Yes, I just said "eh". 

Commercial Beer Reviews / Re: Aldi's Third Street Brewhouse IPA "Hop Lift"
« on: November 22, 2017, 12:35:58 AM »
I've been to the Third Street Brewery, and I have to say that I was not super-impressed.  They mainly seem to be focused on creating catchy packaging images.  The beer is often not fantastic.  I don't agree with their environmental ethic either.  Their "Lost Trout Brown Ale" mocks the fact that they were in trouble with the EPA for discharging warm water into a protected trout stream.  They claim that the trout were long gone before they began adding heat pollution to the water. 

They also make a black IPA called "Bitter Neighbor" which pokes fun at a local resident who had complaints with the brewery. 

That's not to mention their "Three-Way IPA" which pushes the envelope for decency with thinly-veiled references to menage-a-trois.  Overall, I'm not impressed with their beer or their public presentation.  It is a real brewery, though. 

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