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Messages - Joe Sr.

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General Homebrew Discussion / Re: Beer darkening with oxidation
« on: March 29, 2017, 09:07:19 AM »
Here is more of an apples to apples comparison.

This is about what I've seen.  I kegged a beer years ago, shook to carbonate, and then realized I hadn't purged the head space.  It was darker immediately.  And had a weird pink tinge to it.  Nasty.

All Things Food / Re: Wings
« on: March 29, 2017, 09:05:11 AM »
I don't do really hot foods and I also don't fry wings, I smoke them. My favorite is to smoke the wings with hickory and then to get a bottle of George's Hot and George's Original and mix them 50/50. Take about half a bottle of the mix and simmer it down till it coats a spoon. Toss the wings in the thickened sauce and serve. Easy and delicious.

A brewpub in Blacksburg, VA does spicy garlic smoked wings. They are manna from heaven.

LOVE smoked wings. That's my method. I make all kinds of sauces- the ubiquitous Buffalo, spicy Asian, spicy garlic, spicy bbq, etc. The common thread - spicy. Not stupid ghost/Reaper hot, just a blend of chilis including habanero.

I do them on the smoker, too.  Typically, I'll soak them overnight in marinade.  One bag gets BBQ, one bag gets something spicy.  Toss them on the smoker and let 'em go.  Easy.  Tasty.  Always a hit.

Beer Recipes / Re: Denny's Golden Monkey Homage
« on: March 24, 2017, 05:50:29 PM »
I did the first time.  I've probably deviated a bit over the years based on what I've had available, but the goal is to stick to the recipe.

I mash low.  148 or so.  All sugars go in the kettle.  I've never fermented this one with temp controller.  Oxygenate, pitch, let er ride.  Ambient in my basement is mid 60s.

A good pitch of yeast and good oxygenation is key.

You probably found my thread from 2011.  Many thanks to Denny for being a resource on this (and many other) recipes.  He's solid.

Beer Recipes / Re: Denny's Golden Monkey Homage
« on: March 24, 2017, 11:41:02 AM »
I don't get "tart" from Karmeliet.  But I do think Golden Monkey has more body maybe than a lot of classic tripels.  Maybe that's giving it the sweetness?

I brew this recipe annually, but I call it Golden Boy in homage to my son.  His birthday is coming up, so it will be in rotation soon.

I don't recall doing a side-by-side but this is a solid recipe.  I recommend it.

General Homebrew Discussion / Re: It begins...
« on: March 24, 2017, 09:37:40 AM »
There are two key phrases in your comment.

1) homebrewing community
2) business practices

Communities are very different from businesses and operate on very different principles.

Businesses can frequently ruin great friendships.  Communities can frequently build great friendships.  Neither comment is an absolute, of course.  There are always exceptions.  But the point is that profits are what drive businesses and not what drives communities.

Kegging and Bottling / Re: Naturally carbing a corny
« on: March 24, 2017, 08:51:08 AM »
Yeah.  I'm not worried about staling.  I'm pretty sure the CO2 from the priming sugar kept any air ingress from occurring.

Kegging and Bottling / Re: Naturally carbing a corny
« on: March 24, 2017, 08:38:59 AM »
I have to say, I felt like a total knucklehead when I checked my keg after two weeks and there was absolutely no pressure.

The bottles carbed up perfectly.  The keg is on CO2 for the past three days and will be tapped tomorrow.  Maybe even drained tomorrow.

Kegging and Bottling / Re: Naturally carbing a corny
« on: March 24, 2017, 08:28:07 AM »
Sealing the keg with CO2 is critical.  I think I skipped that on my last batch.  Not carbonated, which was disappointing but easily rectified.

I typically hit the kegs at 30 psi to seal the lid.  If it doesn't seal well at that pressure, you'll typically hear it leaking out.

Love the foot rail.  Nice touch.

I had 3787 stick recently at 1.040. Raised the temp an it was good to go and finished out nicely. Rather than go with incremental sugar feedings I would recommend  raising the temp after the first few days.

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Kegging and Bottling / Re: Best filling volume for keg
« on: March 21, 2017, 03:09:05 PM »
BTW, you cursed me.  I over filled a 2 gallon keg this weekend (beer coming out the gas side).

I had a couple kegs to carb and when I changed hoses from one keg to the next I got beer up into the gas line.

It didn't hit the regulator, but I had to disassemble and clean my gas lines.  Lovely.

Never happened to me before in about 10 years of kegging.

Yeast and Fermentation / Re: Yeast washing
« on: March 20, 2017, 02:11:34 PM »
One warning if you save yeast without washing. Be sure to use a starter to get the yeast going. I used to save yeast and just dump it into the next batch, but I got some very slow starts that way, allowing an infection to take hold.
Google Hafnia protea.

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That depends on how quickly you reuse it.  Definitely if it's older than 1 month I will build a starter.  The older it is, the longer it seems to need to get going again.

Kegging and Bottling / Re: Bleach solution to kill yeast?
« on: March 20, 2017, 01:58:36 PM »
Not saying it isn't possible, but I find it hard to believe that another yeast would still be alive and viable in the bottles unless they simply weren't clean before you filled them.  And then, I'd be more worried about what else is in there.

When I've had gushers, it's either been dirty bottles or bottling too soon.

All Grain Brewing / Re: Temperature considerations for storing grain?
« on: March 20, 2017, 01:39:10 PM »
The biggest problem I think would be humidity.  My garage is super humid.  When it warms up outside, I have condensation on the cold slab.  I kept a car in there all winter (on blocks) and pretty much everything rusted up on the rotors and undercarriage.

In the summer, it's like an oven.

Plus, mice.

Yeast and Fermentation / Re: Yeast washing
« on: March 20, 2017, 09:36:28 AM »
There's no real need to wash it.  Just store it under some of the beer from the last ferment.

But, if you want to wash it, go ahead.  Look like you're doing it just fine.

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