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Messages - Joe Sr.

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My hefe's are always very light. I've never thought of it as a negative, as I want it to be a lighter beer.

The recipe I've used for years for a Hoegaarden clone always comes out more orange than the original, though. I've stopped worrying about that, as it tastes just fine.  Looks more like a Blue Moon though, which some people seem to appreciate.

Yeast and Fermentation / Re: Late yeast addition
« on: March 08, 2018, 10:51:03 PM »
You might also warm up the fermenter as it starts to slow.  That could help keep the yeast going.

General Homebrew Discussion / Re: Knee high panty hose
« on: March 08, 2018, 10:49:55 PM »
I tried them some years ago.  Can't remember if it was for dry hopping or boiling.

I found that the hops floated way too much.  I think that the mesh of the fabric is tighter than nylon hop bags so you might not get as much extraction.  Of course, you can always adjust for that.

Equipment and Software / Re: Ball valves
« on: February 03, 2018, 06:35:47 PM »
I drilled the kettles myself and put on a weld less ball valve and bulkhead. I suppose the bulkhead is independent of the valve but I don't recall

Equipment and Software / Re: Ball valves
« on: February 03, 2018, 04:58:40 PM »
How about a longer nipple, Joe? Get your tubing away from the flame

Like a bulkhead and nipple with no valve?  Never considered that.  I'm ok with the ball valve, though.

Equipment and Software / Re: Ball valves
« on: February 03, 2018, 03:44:10 PM »
Don't clean valves at all!  Don't use ball valves!

I've been using these as valves on the outlet from my kettle and the two outlets from my pump for two years.  Works great on silicone hose and nothing to clean.  $1.99

I have two mash tuns, one with a valve and one where I use a hose and a clamp.  The hose and clamp works far better than the valve and was so much easier to assemble it made me angry that I wasted time putting a ball valve on the other.

However, for my kettle, I don't see any other option than a ball valve.  I'd be afraid the hose and clamp would melt clean off while I'm boiling.

Kegging and Bottling / Re: CO2 Purity and Why It's So Important
« on: January 26, 2018, 08:55:34 PM »
I definitely didn't intend for this thread to be anything negative. We just had some observations that we thought might apply across the board.

I didn't mean to imply you did and apologize if that's how it came off.  I think your observations on are point.

Kegging and Bottling / Re: CO2 Purity and Why It's So Important
« on: January 26, 2018, 05:23:57 PM »
I’d say that if you live and die in “Stage B” then the degradation will be less noticeable across the life of a keg, especially if kept cold and drank fast.

Also, keep in mind that the fact that most people’s Beer lives in “Stage B” is not an insult, as that stage is more about the gradual flavor loss than anything else. These aren’t the oft quoted “Stage C” flavors of cardboard, vinegar, earthiness, skunkiness, sherry, etc. I want to make that clear. Just because I make a distinction like that doesn’t mean I’m insulting anyone, just offering tips for improvement.

I've been reading through this thread the last few days and thought I would chime in.  I don't really understand the continuing bickering and it bothers me if it drives good guys like Jim away from the forum.

I think we all can agree that oxidation happens and it's something we want to avoid.  How much it matters to you and how much effort you put into it is up to you, but personal preference won't change the fact that oxidation happens.

I also think that Derek is spot on with his statement about Stage B flavors.  We all know that imported beers are hard to get fresh and are frequently oxidized.  They don't taste the same as fresh bottles.  The beers that homebrewers have tried to emulate over the years have often been these oxidized examples.  Look at the amount of crystal malts used in English-style homebrews and then compare that to the grain bill of the original sample.  We're using crystal malt to emulate the oxidized flavors, but those are the flavors that many of us expect and enjoy.  I'm not saying that's bad, it just is.  I've even gone out to find some of the canned imports (I think Urquell but can't recall) that are supposed to have "IT" but frankly if ITs there, my palate doesn't know what it's looking for.  Most of us haven't tasted that, so we're not missing it.

I don't brew often enough these days to have perfectly fresh beer as my brewing goal.  Truth be told, my goal is simply to find time to brew.  I've changed some of my process to eliminate O2 ingress. It wasn't difficult and I believe it to be beneficial.

Do what you like, but there's no reason to sling mud at each other if you choose to take different approaches.

General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 18, 2018, 10:04:01 PM »
Or add some sugar...

General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 18, 2018, 04:14:43 PM »
You bet.  I actually have their current reserve at home right now.  I believe I had a bottle last weekend (it was a long weekend).  It was good, but again not anything that made me gasp.  The current reserve has mint and maybe chocolate.  My wife hates mint, so it's all mine.  You could taste it, but it was not overpowering.

One really good Imp. Stout I had recently was Big Bad Baptist.  It was one of those where you go "Damn.  That's good stuff."  I don't recall the brewery.

General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 18, 2018, 03:45:45 PM »
You guys got me thinking. Time for OR again.  I go into one of my better local markets and there's new girl working beer.  She agrees OR is mighty tasty but says they don't have anything NC at the moment, and recommends HER favorite,  New Holland Dragon's Milk Bourbon Barrel Aged Stout, 11% abv.   Anybody had this? Did I blow $17 for a 4 pack? I'd never question the recommendation of the regular beer & wine manager, I've known her 20+ years. Not sure when I'll try this (but my birthday is this weekend.)

Dragons Milk is tasty. I remember the first time I had it and have continued to drink it on occasion. There are better barrel aged stouts out there but New Holland brews some good beer.
Thanks for reassurance. We have two local breweries somewhat known for barrel aged stouts (Thirsty Dog and Hoppin' Frog), so I figured a Michigan brew must be good if a local girl prefers it! Or maybe she's new in town.

Dragon's Milk is a favorite in our house.  IMO, you cannot go wrong with Dragon's Milk.  However, I have not been particularly impressed with their Reserve series.  Not any better and more expensive.

Kegging and Bottling / Re: Saniclean
« on: January 14, 2018, 03:45:03 AM »
Is no one else concerned that the OP is familiar with the consistency of whale semen? 

Sent from my iPhone using Tapatalk

General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 13, 2018, 11:50:14 PM »
Planning to brew my Imp stout on Monday.  Now I need to see if I have 1450 in the fridge...

Extract/Partial Mash Brewing / Re: When to dry hop
« on: January 12, 2018, 03:31:59 AM »
Denny is correct.  There are different ways to do it.  You'll need to try it a couple times to figure out what works for you.

If you keg, dry hopping in the keg is easy.  If you don't you'll obviously need to do it in the fermenter.

Either way, you'll need to make the choice about during fermentation or after.  I don't do it frequently, but I've always done it after fermentation.

General Homebrew Discussion / Re: N. C. Old Rasputin
« on: January 06, 2018, 06:27:33 PM »
Cool.  You've inspired me to have an OR for lunch.  And I almost wore my OR shirt today, too.  Yes, I have one!

My broader point regarding the published recipe, if I had a broader point, was that it is so far off I am not surprised that the yeast would be wrong.

To be honest, having just had two sips, behind the roast and the hops I would be hard pressed to pick out the particulars of the yeast...

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