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Messages - Joe Sr.

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1111
Kegging and Bottling / Re: Used kegs
« on: December 08, 2014, 08:16:14 AM »
If I decide to buy some more kegs, I will go new. Must. Resist. Urge. To Buy.

We should have a 12-step program for compulsive keg purchasers.  Can you ever have too many?  I think perhaps you can,  but I'm not sure...

1112
General Homebrew Discussion / Re: contamination
« on: December 08, 2014, 08:13:58 AM »

I blow out the chiller with air to clear as much water as possible.
Why? Only thing I could think of is cold climates with hard freezes.

An abundance of caution?  I don't know.  Just seems like a good idea and I have a compressor so why not.  A fair amount of water comes out.

Good point to leave the hoses on when they are not leaking. Feel like a bit of a moron now!!! :)  Would it be possible to put something better on there that was leak proof and that could be easily disassembled? 

There are chillers with hose connections on the copper line.  I think they're soldered on.  Mine ain't got those.

1113
The Pub / Re: Whiskey
« on: December 07, 2014, 01:11:22 PM »
To be fair, I think VOB needs a bit of water or melted ice to take the edge off, but there a lot of bourbons that cost more that need that, too.

I've always thought if I had a barrel, I'd fill it with some like VOB to recharge it, so I'm glad to hear I'm not the only one.

And, I know there must be white whiskey out there that is decent but the craft distillers around here aren't making it.  It's almost as if they add botanicals to give it different flavors.  Different flavors of BAD.

1114
General Homebrew Discussion / Re: contamination
« on: December 07, 2014, 01:08:22 PM »
I hear you Joe, just took me a year's worth of usage to realize this was the way to handle it.


Sent from Franx Brew Works using Tapatalk

If it only took you a year, your a faster learner than I am.

1115
General Homebrew Discussion / Re: contamination
« on: December 06, 2014, 09:48:59 PM »

Just reading this description, I'm guessing you are talking about hose clamp connections on chiller. This is a nightmare for me too. It's only water going through, so I have stopped disconnecting after use. I have not had as many issues since starting to leave them on.

I haven't disconnected these in years.  No worries, no leaks.

I blow out the chiller with air to clear as much water as possible.  Whatever is left gets pushed out with the next use.

1116
Wood/Casks / Re: age of Oak
« on: December 06, 2014, 09:46:31 PM »
I would then put the oak in white whiskey with a high proof. The higher proof will extract oak flavors better and you won't have to worry about the whiskey having artificial color or flavor compounds.

I haven't yet tasted a white whiskey that I want to taste twice. I've tried to age some on chips but it just tastes nasty plus oak.  There are a lot of white whiskeys out there, though, so at least one of them must not be nasty.

Whatever liquor you use, be sure you like it and would drink it on its own.

1117
The Pub / Re: Whiskey
« on: December 06, 2014, 05:44:03 PM »
Major you ripped on me when I suggested VOB. For the price it's alright. Glad to see you coming around.

Wathens is a favorite. Old Medley is delicious. I have an open bottle of each in my cabinet.

I'd live to try ancient ancient age. Can't find it but regular old ancient age is a decent sip for the price. Better than decent actually.

Can't do the white whiskey. Haven't tried one that's decent.

I've been drinking rye lately. Have a bottle of JL Pepper open as well as knob creek. Either are pretty good on the rocks. Rittenhouse I prefer to mix.


Sent from my iPhone using Tapatalk

1118
Beer Recipes / Re: citra saison
« on: December 06, 2014, 05:35:00 PM »
Just checked my latest saison today, fermented with 3711.

Mashed high and fermented low (50s)  before allowing it free rise. Not as dry as I'd like but I'm going to give it a week or so.


Sent from my iPhone using Tapatalk

1119
All Grain Brewing / Re: Greetings from Uganda, and question
« on: December 05, 2014, 02:22:12 PM »
Perhaps.  I've only ever used biscuit and aromatic in Belgian styles.

I like to keep my English ales simple, but I always use Maris Otter.

I suppose a small amount of biscuit can't hurt.

1120
Kegging and Bottling / Re: Used kegs
« on: December 05, 2014, 02:18:25 PM »
Ah, for the days of $15 10 gal. cornies again!

Shoot, when I started kegging I picked up 3 5-gallon cornies and a 20lb tank for something like $50 or $60 all-in.

And I didn't have to drive far to get it either.

That tank has long since been exchanged, but those cornies are among the cleanest newest looking ones I have.

1121
All Grain Brewing / Re: Greetings from Uganda, and question
« on: December 05, 2014, 01:53:12 PM »
I'd skip the biscuit/aromatic malt altogether. 

But that's just me.

I thought about that as well but with plain 2 row a bit of more characterful base type malt can make a huge difference in a relatively small malt forward beer like this.

Do you think you could gain enough character from a longer boil?  Or pulling some and reducing it a la Skotrat's Traquair House Ale?  I think I'd almost rather give that a try.

As far as yeast, I'm not familiar with Mangrove Jack but I've not heard anything very good.  Nottingham is solid, if not one I particularly care for.

1122
Kegging and Bottling / Re: Used kegs
« on: December 05, 2014, 01:49:18 PM »
AIH Black Friday Sale.  Over and done, but they were $69 each.  New.

1123
All Grain Brewing / Re: Greetings from Uganda, and question
« on: December 05, 2014, 01:15:17 PM »
I'd skip the biscuit/aromatic malt altogether. 

But that's just me.


1124
Kegging and Bottling / Re: Used kegs
« on: December 05, 2014, 01:05:09 PM »
NB or someone (AIH, perhaps?) had new kegs for $70 earlier this week.

I don't need more kegs, but that's a good price.

1125
Yeast and Fermentation / Re: Separating Trub from Yeast Slurry
« on: December 05, 2014, 08:20:28 AM »
I use a very specific procedure of picking up the fermentor and moving it in an orbital fashion until the remaining beer has swirled up the yeast cake into the liquid, then I pour it into a sanatized half gallon mason jar.
Amazingly, I seem to have come to the same solution as well. Except I pour it into multiple pint mason jars. I now have a shelf in my fridge of yeast pickled under beer :)

Is that extraction process patented?  Because I've been using it, too, for years.

The only difference is I pour my yeast into tupperware containers.  I find that pressure will usually build up in the container and I prefer bulged tupperware to broken glass.

I store the yeast like this for extended periods of time and use it to create starters for brew day.

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