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Messages - Joe Sr.

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1
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: Today at 12:40:54 PM »
Are you using a hydrometer or a refractometer to measure?

2
Beer Recipes / Re: Grapefruit ale
« on: April 28, 2017, 12:04:28 PM »
In my experience, citrus peel adds bitterness more than citrus flavor.  Zesting it, as Denny suggests, might be a good way to go but I still think you'll get some bitter flavor out of it.

Your choice of yeast and hops can also help accentuate fruity flavors.  I'm not sure what hops give grapefruit, but I've definitely gotten grapefruit flavors when drinking saisons.

3
The Pub / Re: Congratulations...You're Old
« on: April 27, 2017, 03:01:45 PM »
I'm so old I don't even have a Facebook account. ;D


Same here, Chumley. I'm not antisocial by any means but I just can't find a reason to care about having one. Ehh, each his own.

That'd be an interesting question next time the AHA does a demographic survey.  How many of us are old luddites with no facebook?  I'm in that camp.

4
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 25, 2017, 05:17:07 PM »
I used a whole packet when I did it.

5
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 25, 2017, 12:12:22 PM »
Nope, 80 is absolutely the highest I'd go.

Agreed.

6
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 25, 2017, 09:37:39 AM »
I assumed he was opening to add something.  But maybe opening and leaving it is what he meant...

If I opened it and left it, I'd do what Denny suggests but I'd also try to warm it.  I don't think opening it will do enough on it's own.

7
Yeast and Fermentation / Re: High alcohol tolerant yeast
« on: April 25, 2017, 09:36:14 AM »
I've gone that high with 1968.  As Mort says, warm it up as it finishes.  I've also done side-by-sides with 1968 and US-05 and they perform similarly as far as attenuation.  Side-by-side as well with 1968 and a Notty/Windsor blend.  I really like the Notty/Windsor blend, but I do not like Nottingham alone.

I think the keys are a big pitch of yeast, oxygenate, simple sugar as a portion of your recipe, and letting the fermentation free rise after a couple days.

I've also had good luck with 1084, which I typically use for my imperial stout (1.90 +/-).  The last batch I think I used US-05 since I had it handy.  Again, similar performance although different impacts on flavor.

TL;DR - US-05 or a Nottingham/Windsor blend (one packet of each).

8
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 25, 2017, 08:17:31 AM »
Question:  If I open up the fermenter up at this point to try and get it restarted am I risking anything?  Traveling this week for work, so I won't transfer before the weekend so I'm tempted to leave it at 80 (where it's been the last week), then crash when I return home on Friday and keg on Saturday.  Thoughts?

I guess that depends on how you plan to get it restarted.  For my stalled batch all it took was a week in a hot water bath.  I had also prepared an active starter to pitch, but turned out not needing it.

One thing you can try (and should) is to pull a hydrometer sample of the beer and do a fast fermentation test.  You can pitch a packet of bread yeast into it or, if you prefer, pitch the same yeast your using but pitch a bunch.  Give it a day or so and see if it ferments out at all.  That's the best way to know if you're stalled or finished.

9
Yeast and Fermentation / Re: Yeast washing/harvesting question
« on: April 24, 2017, 02:38:24 PM »
I agree.

Keep the caps loose.  Or open them every couple of days to release pressure.

10
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 24, 2017, 09:36:08 AM »
I've had 3787 stall.  Recently.  Time and temp got it going again, but it took a good week at higher temps (78 or so) to get any noticeable activity.

My fermenter is not sealed beyond a typical airlock, though.

11
Yeast and Fermentation / Re: Wyeast
« on: April 21, 2017, 05:31:21 PM »
Blanche de Chambly is lower abv. But I enjoy la fin much more.

12
Yeast and Fermentation / Re: Wyeast
« on: April 21, 2017, 02:48:48 PM »
So I take it, 3864 will not be released this year.


Sent from my iPhone using Tapatalk

Not as far as I know.
My own fault for not harvesting some from my starter. First time I didn't do that in who knows how long, and it had to be a PC. Maybe I'll find someone that keeps it, probably a long shot. Thanks


Sent from my iPhone using Tapatalk

Where are you at in Indy?  I think I have a slurry in my fridge, along with a slurry harvested from La Fin Du Monde.  I haven't found the two to be any different, but YMMV.

13
Classifieds / Re: steel kegs for sale
« on: April 07, 2017, 01:36:26 PM »
There's a reason they're only $8.

14
IME, it all depends on the specific item.  Some stuff is cheaper, some wildly more expensive (usually the smaller hardware pieces).  I try to buy local, and the convenience of walking in and picking up whatever you need the day before brew day can't be beat, but often for big orders I'll price it out on-line and locally and see where it comes out.

We've got >10% sales tax over by here, which can get pricey quickly.  At least for equipment.  I'm not sure what taxes apply to grains, etc. but I'm sure they get well taxed.

15
Equipment and Software / Re: Karate chopping auto siphon
« on: April 06, 2017, 10:02:11 AM »
Never used an autosiphon.  Always hated siphoning.  Rigged up my aquarium pump to the carboy years ago to start the siphon, moved on to closed transfers with CO2.  Still hate siphoning.

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