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Messages - Joe Sr.

Pages: 1 ... 76 77 [78] 79 80 ... 287
1156
The Pub / Re: Whiskey
« on: September 29, 2015, 07:44:09 PM »
I could be wrong, but I think MGP distills most of the rye that you will find out there.

There are some great whiskeys that start at MGP.

1157
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 29, 2015, 07:04:31 PM »
I alternate between Starsan and iodophor on an irregular basis.  Started doing because I had both and wanted to use them up.  Still doing it because it seems like a good idea to change it up now and then.

1158
All Grain Brewing / Re: Speed Pils
« on: September 28, 2015, 09:50:54 PM »
Can't help myself...



1159
So, I just read the article even though I commented earlier.

For what he's testing, I don't see the separate batches as a big deal.

If the differences between old and fresh hops are big, you're going to notice the difference even with small variations in the base beer.

Since it appears they are subtle, me thinks I won't worry about using my old hops.  I've got some nugget hops that might just be as old as those Willamette.

1160
Yeast and Fermentation / Re: New starter procedure trial
« on: September 28, 2015, 08:31:25 PM »
Thanks for writing up your experience Denny.

I just might have to give this a try me self.

1161
Not trying to be nasty, but seriously?

At first I thought you were getting your shorts in a bunch about people breaking down their hops into smaller bags...

I do a fair bit of side-by-side fermentations to compare yeast strains.  Ideally, the way to do this is a split batch of the same wort.  BUT, I've done it with two separate BIAB mashes, too. 

You can get perfectly good results either way, but for small differences your results are more valid with a split batch.

1162
The Pub / Re: Whiskey
« on: September 28, 2015, 02:32:51 PM »
Barrel strength can be dangerous.

I've got some Red Breast barrel strength Irish Whiskey.  One must be careful on St. Pats.  It's smooth, but it's strong.

I've also had a couple of the Four Roses barrel strength offerings.  It's really cool to taste the differences between the barrels.  But again, care must be taken. 

1163
A ring around the neck of the bottle is usually a sign of an infection.

I'd check the carbonation and make sure you're not growing bottle bombs.

1164
Kegging and Bottling / Re: Keg Storage Long-term
« on: September 26, 2015, 02:50:55 AM »
I like to put a bit of pressure on a keg so I know it is leak free.

Yeah I like to do that too if it's a keg I'm gonna refill in a few days - good to know ahead of time it's airtight. But I have so many that some get rotated into storage for a while. I don't worry about pressurizing those if they're not getting filled very soon.

This is it exactly.  Sometimes, by the time I get to filling them I have no idea if I pressurized them or not before I put them away.  Easier just to leave them be and re-sanitize when the time comes.

If I have leaks, I put tape on the kegs with a note that the poppet needs replacing or the lid doesn't seal or whatever.

1165
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 09:55:13 PM »
Enough of this.  I'm going to the LHBS.

1166
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 09:10:44 PM »
Brewing is science

Brewing is art.  Just like cooking.

1167
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 08:58:38 PM »
Denny - I'm interested to see how your shake n' bake starter works out for you.  You and Mark have had a lively back and forth.

We certainly have!  Even when I've disagreed with him based on my experience, I've had a lot of respect for his knowledge.  I decided that the open minded thing to do was to give it a try.  I regret that I didn't have time to do this as a real experiment, with a split batch of wort and starters made both ways.  But if this works (and I expect it to), a real experiment is in the offing.

Keep us updated.  And, I gotta say, I haven't used my stir plates on the last three batches.  Maybe the last five. 
But I still didn't pitch at high kraeusen.  Just decanted and pitched the slurry. 

Of course, over time I've made far more batches without than with a stir plate.

1168
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 08:19:33 PM »
hmm i would argue that statement any starter is better than no starter as of recent experiments with pure pitch. i have used it with great results-no starter for ales. quality and state seems to trump quantity.

Ken - I have to admit, I didn't follow your pure pitch thread closely.  Did you do a side-by-side fermentation?  Or just the pure pitch compared to past fermentations?

I'm pretty much in line with Dave in that I think a starter is better than none.  But there are reasonable limits to that.  A 12 oz starter would be meaningless, if not detrimental.

1169
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 08:15:15 PM »
I've never followed the pitching calculators.  I know people have touted them as gospel for years, but I make my starters the same consistent way and the same consistent size and they work consistently for me.  Bigger beers will get a bigger starter. I've never stressed about cell counts since I don't know what I'm getting anyway.

I use O2 in my fermenters, but I don't use it in my starters.  I honestly can't tell you if it makes a difference, but I use it because I have it.  I believe it makes a difference in really big beers (1.08+) but I have not done any side by side tests so I can't say for sure.

Denny - I'm interested to see how your shake n' bake starter works out for you.  You and Mark have had a lively back and forth.

1170
Kegging and Bottling / Re: Keg Storage Long-term
« on: September 25, 2015, 08:04:34 PM »
I agree with Mark on this.  They don't need to be pressurized, and they certainly don't need to be stored cold.

Clean 'em.  Store 'em.  Sanitize 'em before you fill 'em.

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