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Messages - Joe Sr.

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Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: May 26, 2017, 09:42:17 AM »
I meant fermenting in buckets which are oxygen permeable.

Aha.  Not an issue, I don't think, during fermentation.  The yeast are actively scrubbing the oxygen.  The concerns with the permeability of fermenters that I am familiar with are more along the lines of bulk aging or letting the beer sit for a length of time after fermentation (like a couple weeks or whatever, not specifically aging).

I am not a low-oxygen guru, however. Maybe stainless is more better?

Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: May 26, 2017, 07:36:47 AM »
I use a 2 gallon bucket. When I said pours I was referring to the bottles.

Sent from my iPad using Tapatalk

Doesn't this defy the point of LODO?


He doesn't pour it into the bottles.  By pours, he means pouring from the bottle into the glass.

I would not personally try bottle spunding due to the risk of exploding bottles, but Derrick seems to have it down pretty good.  Agree or don't with the methods, he's technically proficient.

All Grain Brewing / Re: Step mashing timing
« on: May 19, 2017, 08:13:29 AM »
I found this thread quite entertaining and didn't see any real harm with the exception of the OT stuff.  If people are offended by this stuff they should visit my family during the holidays where a "spirited" debate is encouraged.   ;D

I don't think "offended" is the right word.  We've grown weary of it, because it's the same bickering that chases from thread to thread.  It's not necessary.  As you can see it's driving people away.

Unlike the holidays, which come but once a year, this crap seems to go on constantly.

As for step mashing, I have nothing to contribute.  I did it once ages and ages ago before I realized I could do an infusion mash which, for my money, works just fine. 

I'm with Major on this.  I sanitize my stones before and after use.  I blow out the sanitizer with oxygen and store them dry with my immersion chiller.  I've never had an issue in the last 10 years or so, at least not from the oxygenation stone.

The entire time they're in use, you're pushing O2 through them so I don't think anything should get lodged in the stone.

General Homebrew Discussion / Re: Oak Aging
« on: May 17, 2017, 05:04:34 PM »
Thanks much! Any ideas on how to cut it up if at all?

Maybe drill holes in a pattern? Surface area is important. But I believe you get different oak expression from chips and cubes. So it's up to you. Multiple batches with different oak planks?

I don't have much trouble with the goes-in goes-out identification but on the kegs I have that have different colored o-rings I always forget which is which, so that's useless for me.

Black for liquid, grey for gas, so that they match my plastic disconnects.

Stop making sense.

General Homebrew Discussion / Re: Oak Aging
« on: May 17, 2017, 02:28:52 PM »
Even toasted oak can give you a lot more tannins than you want.  Definitely toast it.  Sounds like you have enough to try different toast levels.  And different soaks.

When you put them in the beer, taste it after a couple days.  You can over-oak quickly.

I don't have much trouble with the goes-in goes-out identification but on the kegs I have that have different colored o-rings I always forget which is which, so that's useless for me.

As far as sealing one that doesn't want to seal, you can also warm up the o-ring with hot water and make it more supple.  That can do the trick sometimes.

Let's be serious, it's actually quite simple to brew something in the spirit of belgian style.

In my experience, a lot of domestic brewers miss the mark, though.  Maybe because they don't keep it simple.  Often because of poor yeast choice or underattenuation.

Attempts at humor aren't always successful.  I found the flaws in his logic outweighed any humor that was there.

General Homebrew Discussion / Re: Buying in bulk
« on: May 16, 2017, 07:58:06 AM »
Hops by the pound can be so affordable, particularly when on sale, that even if you wind up tossing a few ounces you're still ahead on cost.

I've been surprised how quickly I've gone through a bag of two-row.  Bought my first full bag earlier this year.

Bulk is the way to go, but not for specialty grains.

I want the 5 minutes of my life I spent reading that back.  My reactions go from "well, duh!" to "WTF are you talking about"

I can't give you 5 minutes back, but I can send you a Chicago ale.

Yes.  Belgian beer (and British and whatever else you like) is a stylistic descriptor.  Not a reference to where it was brewed.

If I drink a Bud in Dublin, and it was brewed in Ireland, it's not an Irish beer.

The Pub / Re: I'm kind of afraid to open it...
« on: May 15, 2017, 12:05:21 PM »
It's a tripel!

Yeast and Fermentation / Re: Overpitching - Does it matter?
« on: May 15, 2017, 11:58:21 AM »
Effects of pitching rate aside, I'll go back to post #2 and agree with bayareabrewer.

On the homebrew level, it's pretty hard to overpitch.  You need to do something deliberate such as pitching an entire yeast cake, growing a huge starter, or pitching many packs of yeast.

As far as does it matter?  As Keith pointed out, pitching rate matters most with respect to consistency.  All other things being equal, you'll need to pitch a similar amount of yeast to consistently repeat the same beer.

At the homebrew level, such consistency isn't always an issue.  It is for some of us.  Not all of us.

Some good points, but some I think pretty far off.  And the writer does have a tinge of douche to him.

When you, me, or pretty much anyone else thinks "Belgian beer" we are thinking of some of the classic examples. I'm not thinking about some guy in Belgian trying to brew a double-IPA with the Chico strain.  That's a west-coast IPA wherever it's brewed and not a Belgian IPA simply because it's brewed in Belgium.  That train of thought borders on stupid.

Same thing with the hops.  We're (99% of the time) looking at the classic examples of Belgian brewing.  Not recent derivations.

As far as yeast, of course farmers in Belgium don't order saison yeast from Wyeast.  But where else am I likely to get it since I live in Chicago?  Be real.

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