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Messages - Joe Sr.

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1
All Things Food / Re: Himalayan Salt Block
« on: September 22, 2017, 05:33:01 PM »
Fruit leather does not sound appealing.

I'm thinking rib eyes.  And (forgive me) red wine.

2
All Things Food / Re: Himalayan Salt Block
« on: September 21, 2017, 03:36:55 PM »
I got it from my mother in law.  Gotta cook something on it before I put it out for the rats and squirrels (local wildlife).

3
All Things Food / Himalayan Salt Block
« on: September 21, 2017, 01:53:05 PM »
Anyone used one of these?  I got one for my birthday.

Any thoughts on what it's best for?

4
Kegging and Bottling / Re: New to kegging
« on: September 11, 2017, 06:54:11 PM »
I hope it's helpful.  I didn't reread the thread but I remember it.

If not, there must be others.

Basically fill your keg with sanitizer. Push it out with co2. Fill the keg through the liquid out post from your fermenter. I put a QD on the gas post when I fill. Some people just burp the PRV.

I use a couple lbs pressure to start the siphon and then gravity does its trick. I use better bottles. Pressurizing glass comes with all kinds of caveats.

5
Kegging and Bottling / Re: New to kegging
« on: September 11, 2017, 06:45:15 PM »

I'd start with researching how to purge your keg and do a closed transfer to fill it.  That way, you minimize O2 ingress. 


Not to hijack the thread, but do you have a link on instructions on how to do a closed transfer?
https://www.homebrewersassociation.org/forum/index.php?topic=29237.msg385118#msg385118

Try this thread.

6
Kegging and Bottling / Re: New to kegging
« on: September 11, 2017, 03:01:54 PM »
There's a whole lot of tips and tricks out there.

What angle are you looking for?  Filling?  Carbonating?  Dispensing?  Cleaning?

I'd start with researching how to purge your keg and do a closed transfer to fill it.  That way, you minimize O2 ingress. 

Beyond that, it's all pretty straightforward but there are also a million questions to ask.  Once it's up and running, you'll start to figure out what you need to ask and what you don't.

7
Kegging and Bottling / Re: less than full keg
« on: September 11, 2017, 02:59:04 PM »
No problems other than as already mentioned.  I've used 5 gallon kegs for half batches before.


8
Yeast and Fermentation / Re: Cane sugar added incorrectly
« on: September 06, 2017, 08:10:04 AM »
I've poured sugar directly into the fermenter with no issues.  It's just sugar.  The yeast will eat it.

9
Ingredients / Re: Highest OG brew?
« on: September 05, 2017, 01:22:37 PM »
My recollection is 1.12 ending at 1.045.  I way overshot my OG goal on that one.

10
Equipment and Software / Re: inexpensive chiller for fermentation
« on: August 31, 2017, 01:37:43 PM »
Put the fermenter in a tub of water.  Add ice packs to the water.  Bob's yer uncle.

I've done this.  It works.  I've also used rigid insulation to help maintain temp.  Sort of like a box of insulation around the tub of water, including a lid.

11
Yeast and Fermentation / Re: Stalled Fermentation
« on: August 25, 2017, 10:02:35 AM »
Your best bet is to pitch an active starter.  I'm not sure a packet of dry yeast will get it done.

You could siphon out a quart or so from the fermenter, pitch some yeast, and add it back once it's going.

That and keep the fermenter warmer than your typical fermentation temps.

12
Ingredients / Re: Coffe and bourbon!
« on: August 25, 2017, 09:45:18 AM »
You should taste the bourbon and see if it tastes good. Coffee extracts fairly quickly and overextraction can result in high levels of tannins as well as unwelcome flavors like soy sauce and green peppers (although not necessarily unwelcome for what you want to brew).

I have a green pepper coffee stout.  I can't stand it.  Others don't notice it.

13
Ingredients / Re: Coffe and bourbon!
« on: August 25, 2017, 08:30:40 AM »
Sorry if I wasn't clear.  My understanding of your initial post was that you have 1 oz of coffee beans/grounds soaking in bourbon.  If that's the case, I would pull out the beans/grounds and go ahead and add the remaining liquid.  You won't get any more flavor out of the beans/grounds at this point.

I don't think the volume you're talking about will be overpowering.  But it might be helpful to taste it before you add it to see what you think.  Or dose it in small quantities and taste each time until you get the flavor you want.

I've had tannins from oak chips overpower an imperial stout and leave it dry and puckering.  It's amazing how one thing like that can be dominant.

14
Ingredients / Re: Coffe and bourbon!
« on: August 24, 2017, 08:16:08 PM »
If it's been sitting in the bourbon for a month, you've extracted everything from the coffee that you will get.

Ditch the coffee grounds/beans and add the liquor to taste.  I'd add a little at a time and sample judicously.  Coffee can be over powering, as can bourbon.  Too much is possible.

15
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.

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