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Messages - Joe Sr.

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1141
General Homebrew Discussion / Re: Best vessel to dry hop in?
« on: October 04, 2014, 02:31:23 PM »
Never tried rinsing. Never worried about it.


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1142
General Homebrew Discussion / Re: Best vessel to dry hop in?
« on: October 04, 2014, 07:18:45 AM »
I use pellets when I dry hop.  They go into a stainless tea infuser.  Not too much gets through the mesh, but you will get haze.  If the keg has settled the first few pours might have hop material.

I'll transfer to another keg for serving if clarity is a concern.

1143
Beer Recipes / Re: Belgian Manhattan Quad - Please offer advice
« on: October 03, 2014, 03:01:39 PM »
I'd lose the wheat and bump the Munich up to a lb.

You're so down on wheat in quads.  But I think I agree with you.  I'm not sure what the wheat brings to the table in this beer.

1144
Ingredients / Re: English Barleywine
« on: October 03, 2014, 09:05:45 AM »
I recommend a big pitch of 1968.  I can't get enough of that yeast.

It performs very well for me in big beers and just took a RIS down from 1.094 to 1.020.  Tastes great now, but needs to age.

1145
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.

1146
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.

1147
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.

1148
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.

1149
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.

1150
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.

1151
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.

1152
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.

1153
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.

1154
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.

1155
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.

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