Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Joe Sr.

Pages: 1 ... 76 77 [78] 79 80 ... 192
1156
You just get a consensus and theory becomes fact!

When the legend becomes fact, print the legend.

1157
Beer Recipes / Re: Perfect Pumpkin Beer
« on: September 03, 2013, 11:30:24 AM »
Anybody ever try mashing with some roasted spiced pumpkin?

You mean using a pie pumpkin and chopping it up and roasting it?  No.

I did mash once with the Libby spiced pumpkin pie mix and it was one of the tastiest pumpkin beers I ever made.  I did not roast it, though.

1158
All Things Food / Re: pig roast
« on: September 03, 2013, 09:03:19 AM »
My cousins pig was done in about 7 hours, but it was buried and not done above ground.  Other than that, you've described it perfectly.  Banana leaves, chicken wire, burlap, etc.  The pig was awesome.

I'll have to see if I have photos I can post.  I didn't get to document the whole thing like I was hoping.

Phil - the only way to know if he hole will fill up with water is to dig it.  I don't know what sort of water table you'll have with a river.  Here in Chicago, you've got to dig pretty deep before you hit the water table.  3 feet or so would be no problem.

1159
General Homebrew Discussion / Re: Will bitterness round out in keg?
« on: September 03, 2013, 07:17:13 AM »
It's a hefeweizen, Denny.  I would think you would want the yeast in suspension.  Depending on the yeast strain and the fermentation temperature, the flavor should be clove-y and banana-y.  If it was fermented at too high a temperature, that could certainly make for some harshness.

Sure, you want some yeast in suspension but not to the point where it's detrimental to the flavor.

I definitely get bitter/harsh flavors when there's too much yeast still in suspension.  Sometimes, it just tastes "yeasty."  I've tasted enough beer to be able to tell if the harsh flavors are from the yeast and if they are, I know the flavor will improve when the beer clears.

As to the timing, I can't recall the last time I kegged after two weeks.  I would be patient, give it another week or so and see if it improves before kegging.

1160
All Things Food / Re: pig roast
« on: September 03, 2013, 07:07:52 AM »
+2 to the Imu.  My cousin did a pig like this in early August.  It was awesome.

If you have room to dig the hole, go for it.

If not, the spit could be a nice spectacle at the party.

1161
Beer Recipes / Re: Perfect Pumpkin Beer
« on: September 03, 2013, 06:35:42 AM »
Just promised the wife a pumpkin beer (*grumble*)

Going to brew 5-10 gallons of either Bock, ESB, or porter, then pull 1 gallon and dose with pumpkin pie spice tincture.

I'm thinking Bock would be a nice pair for the pumpkin. Anyone ever tried it?

I just made the same promise.  Haven't brewed one in about three years.  I've never done a pumpkin Bock, but I could see it with a ESB or porter definitely.

1162
Yeast and Fermentation / Re: First RIS - not quite done
« on: September 02, 2013, 06:34:09 AM »
With that much LME you may be done.  Some extracts have lots of unfermentables in them.

I use the lightest possible DME (Breiss Pilsen) and have found it to be highly fermentable, but all extracts are different.

What sort of extract did you use?  Was it light or dark?

Regardless, your probably done.  I did a big beer like that with tons of extract once and it finished high, even with the Pilsen DME.

1163
Questions about the forum? / Re: How to insert images?
« on: August 30, 2013, 09:26:35 AM »
You need to use an outside hosting source for the photo.  Images aren't hosted on the AHA website.

I use photobucket and insert a link to the image.

1164
Ingredients / Re: Cubic inches wood per 5 gallons of beer
« on: August 30, 2013, 08:20:44 AM »
That's interesting. 

I'll have to check my notes and see how long I've let the beer sit on oak.  Maybe two weeks, max, because everything I've read is that it will get harsh and tanniny (if that's a word).  I haven't experienced that, though.

Of course, I've also got the oak sitting in bourbon or rum for a long time, so much of the tannins are extracted there I believe.  The liquor goes into the beer, also so I should be still getting the tannins.

More experimentation may be required.

1165
Ingredients / Re: Cubic inches wood per 5 gallons of beer
« on: August 30, 2013, 08:07:42 AM »
I find that at first, in the first week to 10 days if can be very overwhelming and harsh, but then around week 5 or 6 the character of the oak changes and softens. More complexity develops.

In this instance, you're leaving the beer on oak for 5 to 6 weeks?

Was this with your barrel?

1166
The Pub / Re: Kitchen re-do
« on: August 30, 2013, 07:35:30 AM »
You could probably strip the exterior of the existing doors off, but who knows how much work that will take.

On our fridge, the finish panel is just that.  You can get the fridge in different finishes, so the panel must come off.  The hardware (hinges, handles) all bolt into a frame that is not integral to the finish panel.

If you stripped this off and tried to replace it with wood, the only area I see difficulty is the clearance on the doors when opening/closign.  I think this would be a problem with either a side by side or French door fridge.  There is not much space between the doors when they are closed, so you'd need a pretty thin veneer to make it work.  Probably not so much a problem with over/under styles.

1167
Ingredients / Re: Cubic inches wood per 5 gallons of beer
« on: August 30, 2013, 07:08:46 AM »
Because people tend to put way too much dang oak in their oaked beers.

This is where I think the factor of time/exposure comes in.  And you need to taste the beer as it ages to determine when you've hit the level of oak you want.

I've had commercial beers that were just awful from the oak.  La Trappe oak aged quadruple jumps to mind.  The regular quadruple is great, the oaked stuff I never need to taste again.

1168
Ingredients / Re: Cubic inches wood per 5 gallons of beer
« on: August 30, 2013, 07:01:02 AM »
My understanding is that it's more of a factor of surface area and time rather than a pure measurement of the amount of wood.  Chips = more surface area, less time.  Cubes = less surface area, more time.

I also recall reading (though I have no reference) that you'll get a somewhat different character of flavor from chips/cubes/staves etc.  My recollection is that because there is so much surface area to the chips that you can get harsher woody flavors more easily and that you may not get the deeper vanilla flavors that you can get from a barrel or maybe even from cubes.  I've only ever used chips, so I can't say for sure that this is accurate.

I haven't done an oaked beer in over a year, but I typically do 4 oz of chips for a week to 10 days in 5 gallons.  It may be somewhat less than 4 oz, but what I do is fill a pint size mason jar with chips and then fill it with bourbon.  All that goes into the fermenter.  My recollection is that I get 4oz of chips into the jar.

1169
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 29, 2013, 02:07:08 PM »
P.S.  I'm betting their beer wasn't that great.

I was going to say the same thing.

1170
General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 29, 2013, 02:04:47 PM »
You should have told them to get bent.  There's far more to it than extract or all-grain.

I've tasted plenty of all-grain beers that were not so great.

I've brewed for 20 years and I do partial mashes.  A significant portion of my fermentables come from DME and you can kiss my grits if you think I'm not a homebrewer.

Someday, perhaps soon, I'll move to all-grain. But only when I want to, if I want to.

Pages: 1 ... 76 77 [78] 79 80 ... 192