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Messages - Joe Sr.

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1066
The Pub / Re: DVR / TiVo help...
« on: October 30, 2015, 09:17:46 PM »
It seems like you made the right connections. Did you try changing the TV to channel 4? Most VCRs had a switch to make them display on either channel 3 or channel 4 on the TV. You have to be sure both the TV and the VCR are set to the same channel.

But that's only if you hooked it up with coax to the TV antenna input.  If you ran the VCR into the TV with RCA plugs, then you need to change your input on the TV.

1067
Ingredients / Re: Oats
« on: October 30, 2015, 09:10:11 PM »
I think steel cut do need to be cooked first, but can't be certain.

Yes.  You need to cook them to eat them, so I assume you need to cook them to mash them.  Flaked oats (or Quaker Old Fashioned Oats) can go right into the mash.  I've done it many many times.

1068
Equipment and Software / Re: Cold crashing alternative
« on: October 30, 2015, 06:21:08 PM »
IME time works pretty well to clear a beer, as does gelatin.

However, as Sean points out you need cold to set the chill haze if you want to remove it.

I don't know that you need to crash to set the chill haze.  You can probably cool the beer at whatever pace you like.

But you can't remove chill haze at room temp.

1069
Ingredients / Re: Recipe help with a pumpkin IPA
« on: October 30, 2015, 03:28:17 PM »
No advice on the grain bill, but that's a cool pumpkin.

I also thought this year's pumpkin smelled great while carving it. 

The general consensus is that pumpkin doesn't add much, if any, flavor to a beer.  It may be that the flavors are driven off during the boil or simply not strong enough to compete with the hops and grain.  But I don't think that you should let that stop you.

I think, though, that the amount of hops in an IPA might mask any pumpkin flavors you get.

1070
The Pub / Re: Whiskey
« on: October 30, 2015, 01:43:00 PM »
I took a flask of the Signature to a party.  It was described as rough by the others who shared it.  Definitely a one-time purchase.

1071
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 29, 2015, 02:33:30 AM »
Nice!  Sometimes it just means Fuggedaboutit.

It occurs to me I was thinking viscous. Not vinous.


Sent from my iPhone using Tapatalk

1072
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 29, 2015, 02:20:16 AM »
Yes, it's one aspect of vinous.  "Port" is another oxidation quality in that vein.

Could be just me, but I've always associated vinous more with body and mouthfeel than flavor.  Syrupy liquid, which clings to the glass, is vinous to me.

1073
General Homebrew Discussion / Re: soaking oak cubes in red wine
« on: October 27, 2015, 07:35:15 PM »
Does the volume of wine vs. air in the vessel have a significant impact?

I imagine if you filled a jar with cubes and wine, with minimal head space you could minimize oxygenation.

But I could be wrong.

1074
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 27, 2015, 02:14:45 AM »
Don't know how to quote from tapatalk but I want to hear a review of te spencer abbey ale.

I enjoyed it but not sure it would become a regular. $$ plus all my bottles were gushers. Of course for it to be a regular I'd need to move east.


Sent from my iPhone using Tapatalk

1075
The Pub / Re: Whiskey
« on: October 25, 2015, 03:25:05 AM »
Dragon's Milk is the best.  Dunno about the bourbon.

1076
The Pub / Re: Whiskey
« on: October 24, 2015, 11:36:05 PM »
For just about the same price as makers, I'd go for knob creek.

Can't go wrong with wathens even though I'm not enjoying my current bottle as much as I had hoped. That's single barrel for you I guess.

1077
All Grain Brewing / Re: Keeping Mash at temp
« on: October 23, 2015, 09:56:51 PM »
Agreed.  Don't open it so often.

It's like opening your oven, you let the heat out.

1078
All Grain Brewing / Re: Keeping Mash at temp
« on: October 23, 2015, 09:55:50 PM »
To clarify, I go about 7-10° over my strike temp, not mash temp.

Reading comprehension is not my strong suit, apparently.

1079
All Grain Brewing / Re: Keeping Mash at temp
« on: October 23, 2015, 09:36:48 PM »
I haven't been pre-heating the mash tun, but I'm overheating my strike water like Steve.

I'm going a fair bit higher than 7 degrees, though.

My recollection is strike at 170 gave me a mash temp of 155, maybe slightly less.

Over a 60 minute mash, I lost maybe 2 degrees.

1080
General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 22, 2015, 10:26:01 PM »
I've donated Pliny at local auctions where it went for $100 a bottle.

Crazy.

But, I'm also the guy who dropped a hundred to get some Dark Lord and two other barrel aged 3 Floyds beers.  I have no idea what the other two are.  One was a collaboration with the Bruery.  Didn't care for it.  The DL and whatever else are cellared.

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