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Messages - Joe Sr.

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1156
Kegging and Bottling / Re: Pulling Keg off of CO2
« on: July 16, 2015, 08:16:53 AM »
Just hook the CO2 back up to repressurize to whatever pressure you had and you'll be good.  No loss of carbonation if you do it soon, so no need to re-carbonate.

If you don't re-gas it, it will eventually equalize in the keg at lower carbonation.

1157
All Grain Brewing / Re: Oak chip usage
« on: July 15, 2015, 07:37:36 AM »
Everyone has different opinions about how long you should oak.  It seems that the longer you go, the more depth of flavor you will get.

That said, chips won't give a whole lot of depth in my experience, but you'll certainly get oak and tannins.  I would treat it like dry hopping and taste it after a few days.  Pull them when you think the flavor is right.

1158
Kegging and Bottling / Re: bottling from keg: headspace and foam
« on: July 14, 2015, 07:51:59 PM »
Though I usually carb the beer slightly higher than I actually want before filling, to account for slight carbonation loss in the filling process. Filling at a low pressure and chilling the beer and bottles thoroughly minimizes the loss greatly.

For me, the over carb is critical.  I cap as I fill, but the last thing I want is undercarbed bottled beer.

A little over carb helps considerably.

1159
So an expert is determined to be such only by the consent of the people?

Certainly not by farcical aquatic ceremonies.

1160
I'm not even sure what qualifies someone as a "homebrewing expert."

The Lady of the Lake, her bosom clad in shimmering ceamite, held aloft Excalibur, signifying by divine providence that I, Arthur, was to be King of the Britons. home brewers.

Just because some watery tart lobbed a scimitar at you...

1161
Self-proclamation, combined with some form of anointing.

1162
Homebrew Competitions / Re: Final Round Scores
« on: July 13, 2015, 09:56:03 AM »
My score was posted weeks ago

Is it still up?  Some had scores that disappeared.

1163
I never aerate when using dry yeast.  Since the purpose of aeration is to promote cell division and growth and dry yeast has more than enough cells already, it just isn't necessary.

News to me...  I guess you're never too old, and all that.

No starter, sure.  No aeration?  Never knew that.

1164
I think the only thing that makes this experiment slightly falsified is the fact that dry yeast was used. Supposedly, it doesn't really need aeration at all, so any amount, shaken or pure O2, wouldn't have made a difference. I'd like to see it done on a lager.

That's interesting.  I don't think I've ever heard that you don't need to aerate if you're using dry yeast.

I certainly wouldn't skip it.  Or, more correctly, I never have.  But I also haven't used dry yeast much recently.  Regardless, dry yeast or not, I'm aerating.

1165
Homebrew Competitions / Re: Final Round Scores
« on: July 13, 2015, 07:34:18 AM »
Nada.

1166
Ingredients / Re: Flaked oats in IPA
« on: July 10, 2015, 12:05:52 PM »
I tried flaked barley in an APA and will never use it again in a pale beer. I get a raw, grassy flavor from it that I just didn't care for.

Are you sure that came from the flaked barley?  Ive used it on a number of accassions and never had that flavor.

1167
Kegging and Bottling / Re: CO2 flow
« on: July 10, 2015, 07:40:05 AM »
I have a kentlock on my spare co2 regulator that allows me to switch to various accessories depending on needs. I bought a cheap harbor freight air nozzle and use that to purge when needed.

Never heard the term kentlock before, but I've got quick disconnects on all my gas lines.  I can change from ball lock to pin lock to air nozzle with ease.

I stick an old racking cane on the end of the air nozzle and use that to purge bottles when I'm bottling.

I prefer this to simply unscrewing the disconnect as you can control the gas flow better, in my opinion.

1168
Kegging and Bottling / Re: Keg Sediment
« on: July 10, 2015, 07:31:05 AM »
Honestly, it takes so little time and effort to clean a keg.

Good rinse, star san, refill.

Maybe you should do a keg-to-keg transfer to a clean keg.

1169
General Homebrew Discussion / Re: Brew day visitor
« on: July 10, 2015, 07:28:50 AM »
Brew day visitors in Chicago are squirrels.  And if you're unlucky, rats.

1170
assuming your brewery can handle whatever method you use to lift and drain the bag (I brew in my kitchen, could be problematic for me).

I brew in my kitchen a lot, and do BIAB partial mashes with 6 - 8 lbs of grain.   I pull the bag and set it on a colander on top of the pot and let it drain in while the pot comes to a boil.  I can heat sparge water in the microwave at the same time, too.

But, frankly, I found brewing in the yard with batch sparging to actually be less work.  Maybe I'm goofy.  My last brew was a really simple recipe, though, so maybe that's what accounts for the perceived less work.

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