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Messages - Joe Sr.

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1141
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 03, 2014, 07:27:41 AM »
That's a good point, but I the inspiration was to brew a beer with honey, figs, etc.  So leaving it out might not fit the OPs goal.

You could add it late, or even to the secondary to preserve as much honey flavor and aromatics as possible.

Or maybe use sugar and a little honey malt.  I'm not sure that honey malt = honey flavor though.

1142
Yeast and Fermentation / Re: fermentation take off
« on: October 03, 2014, 07:24:27 AM »
I would say it's definitely not ruined, at least not from over pitching.  It will almost certainly taste different and maybe not quite what you were looking for. 

On the upside, now you have the opportunity to compare the two batches side-by-side and see the impact of pitching rate on flavor.  I've never done a side-by-side with different pitching rates, but it now seems intriguing.

1143
General Homebrew Discussion / Re: Best vessel to dry hop in?
« on: October 03, 2014, 07:16:44 AM »
I don't use buckets and dry-hopping in a better bottle is a PITA.  Dry hops go into the keg.  Leave them, pull them, whatever works.  Much easier than the fermenter, at least for me.

Same thing for oak chips, coffee beans, etc.

1144
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 02:48:07 PM »
I think one lb in one gallon gives you +/- 38pts.  It's also pretty much 100% fermentable.

I might be a bit off and others who are more accurate can correct me.  But that's my recollection.

1145
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 02, 2014, 02:16:01 PM »
The way that works for you is the right way.

You are correct about beer seeming flat under a big rocky head.  You'll get that when you're serving pressure is too high regardless of how you carbonate.  While the shake method will get the beer carbed quickly, you do need to let it settle a bit after shaking and serve it at a lower pressure.  I've only done it once where I served on the same day and that was hours later and I did have some issues getting a decent pour initially.

1146
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 01:57:10 PM »
The flavor was REALLY strong.  I was surprised.

1147
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 01:50:11 PM »
Have you ever brewed with buckwheat honey?  I have.  I will not do so again.  All of the sweetness ferments out and you're left with the strong flavors of the buckwheat.  I did not like it, but was able to give it all away to someone who did.  I found the flavor to be overpowering and IIRC somewhat medicinal.  Not at all pleasing to my tastes and it may clash with the fruit flavors you're looking for.  I'd go with clover, orange blossom or wildflower honey, myself.

I also would recommend against the roasted barley for this style.

I say keep it a quad, not a dubbel, and check out Denny's 400th.  I brewed that recipe for my 40th (birthday, not batch) and was quite pleased.  Served it on tap and only got to age a small handful of bottles.  It's on the "brew again" list.

1148
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 02, 2014, 12:18:29 PM »
14 -21 days is very fast.  No argument there, though speed is not my thing even though I shake to carb.

Since you say it goes almost flat after a couple days, you're either not shaking it for long enough or at high enough pressure.  Or a leak, even though as you say they are not usually difficult to track down.  Regardless, something is going on there.  I have kegs that are aging since last year that were only shaken to be carbed and I need to bleed the head pressure to pour a decent taste.  They're only at cellar temp (60 or slightly less) so the carb and pressure would drop some if I put them in the fridge, but they certainly wouldn't be flat.

1149
Equipment and Software / Re: Vacuum Packer
« on: October 02, 2014, 10:56:11 AM »
I've got a white foodsaver that looks to be roughly the same size.  It doesn't lock on the side, you just push down on the top and then press a release button once it seals.

I've never had an issue with it.  I break my hops down into 2 or 3 oz bags usually.

It seals well, works well, and was a gift so I have no idea what it cost.

I've got some rolls of bags that are too wide for it, but those can be cut down and made to work so that's not really an issue either.

1150
Beer Recipes / Re: shooting for a Pete's Wicked ale clone
« on: October 02, 2014, 07:03:16 AM »
Dave,

I get tartness from Windsor and Nottingham.  It's kind of there in the background, more with Notty than Windsor, but I get it to the point where I combed all my brewing notes to see if I was crazy.  I don't think I am and pretty much stopped using Nottingham on account of this.  They're new packaging maybe eliminates it?  I dunno.

We used to get Pete's Wicked and Grant's Celtic Ale at the old American Liquors back in the day.  Way back in the day.  Not only can you not get those beers, but the liquor store is gone, too.

I may have to brew this, but I'll probably go with a different yeast.

1151
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 02, 2014, 06:55:25 AM »
I turn the gas off to a keg when it's well carbed and serve with head pressure till it gets low then give it a shot of co2.

I do this, too.  For carbing, I typically shake for a bit and then leave the keg hooked up overnight (maybe 12 - 24 hours) at 30PSI or thereabouts.  After that, I unhook the gas and put the keg in storage for when I'm ready to tap it.

IMO and experience (no real science here), quick carbonation can be rough - larger bubbles that come out of solution more quickly - while if the same beer sits longer the CO2 seems to dissolve more fully into solution.

Also, even though you're dropping your head pressure to serve, the gas in solution hasn't fully equalized yet especially if you're serving right away.  You may be getting more foaming and knocking CO2 out of solution more quickly, resulting in a beer that is carbed yet seems flat.  I've had that with pours that come out too rapidly - big rocky head on a glass of flat beer.

1152
Kegging and Bottling / Re: How long does kegged beer stay fresh?
« on: October 01, 2014, 06:29:58 PM »
I bought four 3 gallon pin locks from AiH not too long ago. Will be filling them soon.


Sent from my iPhone using Tapatalk

1153
Kegging and Bottling / Re: Keg hopping frustration
« on: October 01, 2014, 01:01:01 PM »
I would follow Mort's advice about putting something over the diptube.  I've used a stainless braid and it's very effective at drawing clear beer and leaving sludge behind.

I've got some stainless tea infusers that I use, but for the price if I did it again I would probably buy the gizmo that Hoosier uses.  I don't find that too much sludge gets through the mesh of the tea infusers, but if you're concerned the stainless braid does a great job.  It's better to plan ahead and install it first, but I've also installed it in full-ish kegs.

1154
Kegging and Bottling / Re: How long does kegged beer stay fresh?
« on: October 01, 2014, 07:15:08 AM »
I don't go through my beer all that fast and definitely keep it kegged for months.  It keeps just fine, but I also brew larger beers that can stand some aging.  I have an old ale and imperial stout in the basement that are about a year old or more.

If you're worried about head space you can buy smaller kegs.  There's no savings, unless you find a really good deal, but 2 and 3 gallon kegs work great for small or split batches.

1155
Pimp My System / Re: Pnuematic bottle capper.
« on: September 30, 2014, 03:17:32 PM »
I just see shattered glass.

How hard was it to dial in so that you're not breaking bottles?

I have broken the neck off a few just with the red handled capper I have.

But that's just cuz your arms are huge.

Seriously, though, I've broken a few myself with a hand capper.

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