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Messages - Joe Sr.

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Yeast and Fermentation / Re: Aeration with Whisper Aquarium Pump
« on: May 31, 2016, 04:29:19 PM »
I think you would be better off with a stainless steel stone to create small bubbles.

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I guess I just assumed that was part of the deal. Without the stone you're not getting much aeration.

Yeast and Fermentation / Re: Aeration with Whisper Aquarium Pump
« on: May 31, 2016, 02:45:02 PM »
With the air pump, let it go as long as you like.  An inline filter is important.

When I use the pump, I run it until foam comes out of the fermenter.

The Pub / Re: Whiskey
« on: May 27, 2016, 10:41:19 AM »
Maybe next year the new "in" spirit will be orange vodka (or something else crappy), with high end bottles of it selling for $100, and the cost of good bourbon will come back down. Or not.

Here's to hoping.  But I think we're in for the long haul on good bourbon becoming more scarce and more expensive.

I love my 2.5 and 3 gallon kegs. Wish I had more.  I think they're a great size and very useful.

The Pub / Re: Whiskey
« on: May 27, 2016, 10:07:19 AM »
Went into Binny's today.  They want $42.99 for Wathen's.  What's happening to the world?  They were wiped out of pretty much everything else.  No 4 Roses Single Barrel.  No Elmer (haven't seen it in awhile).  No Eagle Rare.  I ended up getting some Knob Creek for the weekend as I'm out of good bourbon.

Was also out last week and saw the bar had a bottle of Weller 12 on the shelf.  I was going to get some, but they wanted $50 for a two-ounce pour.  WTF?  It's good, but it ain't Pappy and I've had Pappy for less than $50 a pour.  The world is getting ridiculous.  I might have to go back to gin.

Of all the things you'll be buying, gas is the cheapest.

Don't buy a new tank.  It's a waste of money.  Also, where I get mine filled it costs the same to fill a 5, 10, and 15 lb tank.  Above that, there's a price jump.  I also don't think there's a price cut if you ask them to fill a paint ball tank, so there's no big savings on going smaller with the gas tanks.

I'm thinking that I might get the 2.5 gallon kegs for my 1.5 gallon batches and  the 1.5 gallon kegs for my 3/4 gallon batches.

The 1.5 gallon setup would be my bottling setup and the 2.5 gallon setup would be for kegging my "larger" 1.5 gallon batches.

You could probably use the 2.5 gallon kegs for everything and not have to purchase two different sizes.

I would recommend this.  At something smaller than 2.5g I think they're very limiting.  At 2.5, you can easily split a 5 gallon batch if you ever do one.  And for smaller batches, as long as you purge the kegs, headspace should not be an issue.

Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 27, 2016, 08:14:41 AM »
The real question here is why in the world did Jim even try it?

I'm not even sure I would offer it to guests.

We drank the Dark Muse imperial stout sent by Jim last week.  Brewed by Worthy brewing.

It's appearance is opaque black with a tan long lasting head. Roast malt aromas with very little hop presence.

Flavor was molasses and honey. No assertive hop bitterness but a mild bitter aftertaste, probably the roast malt.

It coats the mouth. Thick and silky. Very nice.

10% abv but the alcohol is not obvious in the taste. My wife said she felt it in her knees though.

Hoping to get to a couple more this weekend.

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Im hoping to get a stout brewed this weekend. If I have time I'll do a Belgian as well.

Sick as a dog today though and so many things to get done around the house.

Not o mention BBQ. I have ribs to smoke.

When it comes to discount raw fish I'm not so sure I am as concerned that it gets off "to a great start" as much as it doesn't end badly. Especially on a Tuesday. That would be last week's fish, making room for this week's deliveries in the cooler...
To quote a helicopter pilot friend, "probably it's fine"

You go first. I'll watch.

Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 08:46:14 AM »
You could use dark brown sugar if you have that.  It won't get you all the way there, but maybe part way.

Maybe I need to give it another try.


Don't waste your time.  There are tons of great strains out there to dabble with.

Yeah, but I have two packs in my dry yeast stash that I saw last week.  I'll need to use them for something.

Maybe I need to give it another try.


Why so long in the primary?  No empty I will bottle beers from keg and get on with a quicker rotation to the kegs.

Or buy more kegs.

Amanda and I have decided this thread is full of liars.    ;D
at the very least you guys are entering competitions a lot less frequently than those making the infected stuff I keep running into at the judging table.

Sure, I've tossed batches.  Certainly more because of oxidation or just being tired of it, but infections happen.  Occasionally the effect is lovely, and sometimes others don't even notice it.  Friends couldn't detect the mouse in a batch of cider, but it was there, and I didn't keep that **** another day.

Infections don't just happen, though.  There's a weak link somewhere that allows them to happen.  I've had a couple over the years, but nothing persistent or even really traceable to specific equipment.  Probably due to way underpitching or using old yeast such that the infection took hold before the yeast did.

I used to be a little more worried about it until I realized that the strange tart flavor in certain beers came from Nottingham yeast.

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