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Messages - Joe Sr.

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1081
Beer Recipes / Re: Imperial Stout Recipe
« on: September 06, 2015, 05:12:22 PM »
I use C-80 in my imperial stout.  A mix of 40 and 80 could be just fine.  I think your amounts are fine.

I'd ditch some of the MO and replace it with sugar.  You could go with brown sugar if you like.  I use some in mine.  Honey tends to get lost in a beer like this.

As far as flaked, I use some oats and flaked wheat.

I target 1.099 with mine and it finishes in the teens.  Quite good and can stand up to oak, bourbon, chocolate, etc.

I think you have plenty of dark grains, but personally I go with chocolate, roast barley, and black.

I've got 10 gallons on the docket for tomorrow.  Looking forward to it.  5 will get coffee beans.

1082
Ingredients / Re: Belgian Chocolate
« on: September 03, 2015, 02:39:07 PM »
I used to use Ghirardelli in my stout just cuz I could tell people it had Ghirardelli chocolate.

I've gone to using simple baking chocolate.  Whatever they have at the store.  It's been years since I used powder. 

I add it in the last 5-10 minutes of the boil.  Never tried the whirlpool, but the baking bars are thick and I'm not certain they would fully melt in the whirlpool.  Powder wouldn't give you that issue.

I think that just saying "Belgian" chocolate is sufficient.  There aren't too many people who would know Coat da Oar from Callebaut, IMO.

1083
Equipment and Software / Re: corny keg noob question
« on: September 03, 2015, 11:37:27 AM »
Are we taking about a chest freezer?  How big?

I'm pretty sure I've seen mods where someone has partitioned off one end of a large chest freezer with rigid insulation and added a heater to be able to have two different temperature zones in one freezer.

It won't be the most efficient, as both sides would be fighting each other, but I do believe it is possible.

1084
Hop Growing / Re: oast vs dehydrator
« on: August 30, 2015, 03:15:32 PM »

I picked a bunch of hops over the last couple days from plants growing at my sister in laws place. I'm drying them on screens.

The first batch dried smells vegetal and not so much like hops unless you break open a cone.

Am I doing something wrong?


Sent from my iPhone using Tapatalk

Yes, you're drying them too slowly.  Hops will start to compost themselves within an hour of being picked.  That's why it's important to dry them quickly.

Darn. I guess we'll see how they turn out anyway. No way to dry them quicker unless I stuck them in the oven and that doesn't seem like a good plan.

The hop plants here are growing like mad an I could pick pounds of hops if I had the time and the space in my luggage to take them home.


Sent from my iPhone using Tapatalk

1085
Hop Growing / Re: oast vs dehydrator
« on: August 29, 2015, 08:50:10 AM »

I picked a bunch of hops over the last couple days from plants growing at my sister in laws place. I'm drying them on screens.

The first batch dried smells vegetal and not so much like hops unless you break open a cone.

Am I doing something wrong?


Sent from my iPhone using Tapatalk

Did you pick them too early?  What do they look and feel like?

I can't upload a photo since I haven't updated tap a talk.

They look good to me. I'm picking the ones that are largest and papery. Yellow lupuli not at the stem. Dried and crushed they smell pretty nice.


Sent from my iPhone using Tapatalk

1086
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 28, 2015, 01:40:32 PM »
1968 is the bomb. My favorite yeast for a few years now.

I don't find it finnicky or have any attenuation issues with it.

For dry yeasts I've used Nottingham and Windsor.  I am not a fan of Nottingham but the two yeasts used in combination are outstanding.


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1087
Hop Growing / Re: oast vs dehydrator
« on: August 28, 2015, 01:34:26 PM »
I picked a bunch of hops over the last couple days from plants growing at my sister in laws place. I'm drying them on screens.

The first batch dried smells vegetal and not so much like hops unless you break open a cone.

Am I doing something wrong?


Sent from my iPhone using Tapatalk

1088
The Pub / Re: Fire season
« on: August 24, 2015, 12:51:22 PM »
I'm flying into Spokane in the morning with the family and driving to Missoula.

Looks like it could be a smoky vacation.  Quite different than what we experience here in Chicago.

1089
Yeast and Fermentation / Re: Stater without a stir plate
« on: August 24, 2015, 12:09:08 PM »
I obviously wasn't clear...again!  For many years I did the shaken starter.  I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter.  And it would likely be too small to do much good.  I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter.  If people have had good luck using it with Mark's method, I'd love to hear about it.

Got it.  Can't speak to the shake and bake method.  I'm sticking with my stir plate.

1090
Yeast and Fermentation / Re: Stater without a stir plate
« on: August 24, 2015, 11:31:22 AM »
Search for Mark V's "shaken not stirred method." Cliffs notes version - shake until nearly all foam and add yeast, pitch at high krausen.

I've never used his method, but others seem to like it.

Not a good idea inthis case IMO.

Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).

You seem to be saying that the shaken starter is a bad idea for 1450.  Why so?

1091
BTW, I think people are FAR too hung up on lag tine!

Perhaps.  But as far as hang ups go, I'm OK with this one.

Maybe I'll relax a little.  But more likely, I'll just build a starter.

1092
I've seen lag times like that with similarly pitching old slurries.

It freaks me out to the point where I have pitched fresh yeast of the same strain into the fermenter and sworn off pitching old slurries with no starter.

Based on this, maybe I should reconsider.  Or at least not get so worried about lag times.

But I doubt I will do either.

1093
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 12:04:58 PM »
Yeah.  I probably boiled it the first time.  But who knows?  That was way back in the day.

The last few years I have followed pretty much the same method that you posted and no problems.

1094
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 11:50:58 AM »
I can see the gross factor. 

Time and cold work just as well.  I reserve gelatin for stubborn beers that just. wont. clear.

The first couple times I used gelatin I don't know what I did for sure, but I did it wrong.  I wound up with bottles that had chunks of gelatin in the bottom.  It was years before I tried it again. 

I will fine a keg.  Then transfer to a clean keg.  All the grossness gets left behind.

1095
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 11:12:31 AM »
Denny, you crash in buckets, yes? Does it suck all your sanitizer back from the airlock? That's only thing I don't like about cold crashing.
Gelatin works, but then you have to put that nasty sh*t in your beer. I try not to add anything "unnatural" if I can help it.

Gelatin is not "unnatural."  Quite the opposite.

It is, however, not vegan.

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