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Messages - Joe Sr.

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1
Ingredients / Re: Too much vodka extract?
« on: August 19, 2017, 08:42:51 AM »
Thanks all. Should have asked before I did it!

You learn by doing.  The rest of us did.

Seriously, though, unless you try and it  taste the vodka you'll never know.  Tons of people use vodka tinctures and like them.

2
Ingredients / Re: Too much vodka extract?
« on: August 18, 2017, 02:59:49 PM »
I'm with Denny.  I've never like the vodka tinctures because to me the vodka is detectable.

3
Kegging and Bottling / Re: Aging in kegs: when to fine
« on: August 17, 2017, 12:14:03 PM »
If you're kegging, why do you want yeast in suspension?  What work do you want them to do after you fine and keg the beer?

Are you naturally carbonating? 

I've found that given time, pretty much all beers will drop bright.  Fining I use for stubborn beer or for something I want ready (clear) sooner.  When I fine, my goal is to get as much haze (yeast, protein, whatever) out as possible.

4
Kegging and Bottling / Re: Bottling in "non-standard" bottles
« on: August 16, 2017, 02:58:54 PM »
Champagne-style bottles like the Boulevard smokestack bottles are designed to withstand internal pressure. Use freely. Regular wine bottles are not designed to withstand internal pressure.

The glass 32 and 64 oz growlers are also not designed to withstand internal pressure of bottle carbonation. There are people who carbonate in them but you'll also find plenty of people online who had the growlers shatter or the bottom blow out. Use those at your own peril. Some of the flip top ones might be okay but I'm not sure. Metal also probably okay although they might deform.

It's been years (like more than 10) but I've carbonated in one of the big flip-top growlers with the metal handle.  I used to be able to find Cristophel beer sold in those bottles, and we'd reuse them.  Never had an issue, but they are much sturdier than the typical screw top growler.  I would worry about using those.

Champagne-style bottles as noted above come in two sizes.  Domestic bottles, like Boulevard or California sparkling wine, will take a standard cap.  I use them all the time.

5
General Homebrew Discussion / Re: Reusing iodine based sanitizer
« on: August 15, 2017, 09:24:49 AM »
I disagree with half filing the keg. Fill it up and push out the sanitizer. Clean, sanitized, purged and pressurized = easy kegging.

I don't disagree, but this really only matters if you're doing any sort of closed transfer to fill your kegs.  If you're popping open the lid and not filling through the liquid post, there is no real benefit to purging the keg by pushing out 5 gallons of sanitizer.

6
All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: August 14, 2017, 01:25:01 PM »
I usually just break it into chunks.  I try to add in the last 15 minutes.  It needs at least that long to get adequately dissolved.  My theory is that even if it's sort of syrupy when it hits the fermenter, the yeast will still eat it.

I use it in an imperial stout, so there are a lot of big flavors (roast, hops, etc.).  In a smaller beer, maybe the whole bar would be too much?

7
All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: August 14, 2017, 11:54:01 AM »
I use a whole bakers bar of chocolate in my stout.  I think it's 8 oz, but it's whatever standard size you can get at the grocery store.  I add it to the boil and get noticeable chocolate flavor in the stout.  No issues with head retention or oils over many years.  It can be a pain to get it to melt and you need to be sure not to scorch it, but the bakers bar works fine for me.

8
Equipment and Software / Re: CO2 regulator
« on: August 02, 2017, 08:38:43 AM »
Could there be a slight leak?

9
Yeast and Fermentation / Re: adding honey to secondary
« on: July 28, 2017, 07:41:30 AM »
I often add a pound or two to the secondary to add flavour and thin out heavy beers also to enhance and preserve fruit flavours I usually add it right after first kruasen a bit sooner than you plan too I never stir mine just dilute it with an equal part of boiling water and table spoon of lemon juice to lower the ph and make it more fermentable


Sent from my iPhone using Tapatalk

Not sure why you are worried about the fermentability of honey.  IME, it's plenty fermentable as is.

I've never added it to the secondary, however.

10
Yeast and Fermentation / Re: Help with a wee heavy
« on: July 25, 2017, 06:27:08 AM »
Sounds like you're pretty much there. Maybe use some table sugar in place of base grains in the future. That should help you get better attenuation, too.


11
The Pub / Re: Whiskey
« on: July 21, 2017, 07:01:12 PM »
Finished up my bottle of Wildcatter 8 Yr tonight. A darn nice glass as all the Frank-lin products tend to be. This one says Elite Brands, At 90 proof I found at best with a cube. I think the price point was something like $35.

Working on a binnys barrel select knob creek single barrel. It's tasty but at 120 proof it's warm. Rocks and water and there's still some heat and a ton of flavor.

12
Yeast and Fermentation / Re: She's Stuck!
« on: July 21, 2017, 08:50:01 AM »
I wouldn't necessarily rely on the software, but your past experience is a solid indicator.

Your original post says you dropped the temp.  That won't help the yeast finish and will actually do the opposite by dropping them out.

Before you do anything else, I would rouse the yeast (swirl to fermenter or stir with a sanitized spoon) and raise the temp of the beer to something close to 70.  You can also do a fast fermentation test to see if there's anything left to ferment out.

13
General Homebrew Discussion / Re: Lager Won't Clear
« on: July 21, 2017, 08:46:53 AM »
Sounds the gelatin didn't work.  It should clear in 30 days without.

Did you chill it?

14
Yeast and Fermentation / Re: She's Stuck!
« on: July 21, 2017, 08:13:18 AM »
"Should" doesn't mean much.  How do you know it should?  It' might be done.

15
Yeast and Fermentation / Re: Help with a wee heavy
« on: July 20, 2017, 02:40:54 PM »
If you have bread yeast, it's much cheeper than beer yeast...

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