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 ... 245
1156
Yeast and Fermentation / Re: Unrefrigerated Wyeast Pack
« on: September 20, 2014, 07:37:01 PM »
IMO yeast are more resilient than we give them credit for.

3711 is a beast.  I'm sure it will be fine.


1157
General Homebrew Discussion / Re: need advise on grains
« on: September 06, 2014, 11:33:01 AM »
If you're looking to convert to grains i'd go with 9lbs of grain if it's LME and 8 if it's DME.

My guess is amber extract has some crystal malt in it.

I'd start with 2-row and add specialty grains for the color and flavor you're looking for.


Sent from my iPhone using Tapatalk

1158
Extract/Partial Mash Brewing / Re: All Grain to Extract Success Stories
« on: September 05, 2014, 06:56:43 AM »
I just use a big grain bag (5 gallon paint strainer bag) and put it into the kettle when the water hits 165 or so.

No false bottom.  I don't typically re-heat the kettle, but sometimes I do.

I'm sure there are better methods.  My efficiency is not great, but it is consistent.

1159
Extract/Partial Mash Brewing / Re: All Grain to Extract Success Stories
« on: September 04, 2014, 06:58:04 AM »
I don't know that oats (and flaked corn, polenta, etc.) have the diastatic power to convert on their own so the benefit of steeping them may be limited.  Perhaps you get some flavor.

A steep of 30 minutes at 160F is so close to a mash that I'd just go ahead and add base malts and extend the time by 30 minutes.  There are some (Dtaylor, IIRC) who have run experiments and report that you can get full conversion in 30 - 45 minutes, so you're pretty much there already.

If you're steeping a bunch of grains with lower diastatic power, I just don't see why you wouldn't throw in some base grain.  I use 5 gallon paint strainer bags and can easily mash 6 to 7 lbs of grain in the bag on my stove top.

1160
Kegging and Bottling / Re: Foamy Beer in Keg
« on: August 26, 2014, 09:42:25 AM »
Try pulling the dip tube and putting a screen over it. Some people use stainless scrubbers. I have a braided hose I've used.

This way you won't risk oxidation from transferring.


Sent from my iPhone using Tapatalk

1161
Ingredients / Re: Briess Malts
« on: August 22, 2014, 01:56:58 PM »
Glad I'm not the only one who keeps a pound of fuggles in the freezer.


Sent from my iPhone using Tapatalk

1162
Kegging and Bottling / Re: Foamy Beer in Keg
« on: August 21, 2014, 03:01:23 PM »
If you disassembled and reassembled the keg, sometimes the dip tube will spin and push up against the wall of the keg when you reassemble.  Assuming you have one of the dip tubes with a bend in it.

I'll second re-seating the disconnect.  That worked for me last weekend.

I've also in the past put a stainless braid over the end of the dip tube for a batch that just kept clogging.  I can't remember which batch, but it was the only way to get a good pour.

1163
Weaker/thinner glass, not intended for reuse (though what is these days).  They won't hold up to the same pressure that pry-off bottles will/should.  But I've also had some pretty thin pry-off bottles.

I've got a couple twist offs in amongst all my bottles that have been reused many times over the years.  I crimp new caps on them and they work just fine.  I think if you have problems it will be from reusing the old cap.

1164
Equipment and Software / Re: Bottling under pressure from a gallon jug
« on: August 20, 2014, 10:14:47 AM »
I also made a bottle holder out of scrap wood with a hole saw and I can fill several without the worry of knocking any over.

Nice.  I like that idea.

As far as pressurizing the container, I've found that my aquarium pump aerator works pretty well.

I often use CO2 but even at very low pressure it seems to push out the punt on the bottom of my Better Bottles.

1165
Yeast and Fermentation / Re: Choosing a house yeast
« on: August 19, 2014, 01:03:52 PM »
If you don't make many high ABV beers, WLP002/WY1968/S04 is perfect for most American and English styles (also ciders)

I use 1968 in my high ABV old ale with great success.  I've also used it in an imperial stout.  It's regularly taken both these beers from >1.09 to <1.02.

Treated right, it does just fine with high OGs.  Big pitch, good aeration, good fermentation temps.

1166
The Pub / Re: Whiskey
« on: August 12, 2014, 10:29:36 AM »
I, too, have found the Kirkland to be harsh.  But with a few cubes it's decent.  And improves by the 2nd glass.

1167
Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 04:28:24 PM »
I've stopped using 3724 for that reason.

I never thought about it though.  Is a saison that stalled with 3724 still a saison?  I think maybe, but it will require some more thought.

I have had a few beers that were "s'posed ta be"s in that they ain't quite what they were s'posed to be.  Never figured out what else to call them.

1168
Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 01:28:32 PM »
I think saison, of any style, is one that's open to a wide variety of interpretations.  And that includes yeast choices.

If you're looking for something that matches DuPont, you won't get it with T-58.  But not every saison needs to be DuPont.

T-58 should throw clove and pepper phenols both of which I think are appropriate in a saison.

There are people who make saisons with Ardennes.

Ommegang Hennipin is made with the same yeast they use for all their other beers.  Is that not a saison?

I suppose it's all in your own interpretation and good beer is good beer nonetheless. 

All that said, I sure wouldn't use US-05 or an English yeast and call it a saison, but I think there's latitude to go beyond 3711 and 3724.

1169
Beer Recipes / Re: belgian table beer
« on: August 01, 2014, 10:14:22 AM »
I used t-58 for a lower ABV saison and thought it came out quite well.  Lower ABV was probably around 5-6% or so.

You can use Belle Saison if you have doubts about t-58.

1170
The Pub / Re: Whiskey
« on: July 29, 2014, 05:05:45 PM »
Pretty sure most rye comes from Indiana.  And pretty much all of the small brands are sourcing their whiskey from somewhere else, even if they do blend it or age it themselves.  Smooth Ambler, Hi West, pretty much anything by Kentuck Bourbon Distillers is sourced elsewhere.

As these brands get older, a lot of them will actually have their own juice in the bottles.

Pages: 1 ... 76 77 [78] 79 80 ... 245