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Messages - Joe Sr.

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1171
Equipment and Software / Re: Weldless valve for kettle
« on: November 08, 2014, 01:57:47 PM »
Cool. Thanks to both of you.

I'll get out the step but and start measuring.


Sent from my iPhone using Tapatalk

1172
Equipment and Software / Weldless valve for kettle
« on: November 08, 2014, 01:22:32 PM »
I'm ready to drill out my kettle and add a weldless valve.

But I have to ask, will that silicone o-ring really not melt?  If I read the directions right, it goes on the outside.

I'm sure it works, since so many others have done it.  I'm just leery and need convincing.

1173
General Homebrew Discussion / Re: Storing Aging Beer
« on: November 07, 2014, 07:04:13 PM »
I got a case of big foot at an auction.  It will wait and be added to over the years.  Not my favorite beer, but it was a good price and a good cause and I'm looking forward to the aging.

I'd add old ales to the aging list.  And pretty much any big barrel aged beer.

1174
Ingredients / Re: Big Alcohol, Little Knowledge
« on: November 06, 2014, 02:51:21 PM »
What did you mean by a "Low Mash Temp?" Should I wait until I get into All-Grain brewing to attempt this? And do I increase fermentability in my wort?

My bad.  I assumed you were mashing some grains and then adding all the extract and sugar to boost the alcohol as it fermented.  You don't need to go all grain, you could do a mini-mash and then add extract.  Or you can stay with all extract, if that's where you're comfortable.

For extracts, I have found Breiss Pilsen dry extract to be highly fermentable and I would recommend it for this application.  Something like their golden light might give you more body.  I would definitely steep some dark grains for color and flavor.

As far as you're target ABV, what batch size are you looking at?  IME, you're not likely to get 20% ABV with 12 lbs of liquid extract and a couple lbs of sugar, unless it's a smaller batch.  I haven't plugged this into a calculator, but I think you'll need more extract to reach that % and still have a stout.

1175
Ingredients / Re: Big Alcohol, Little Knowledge
« on: November 06, 2014, 12:22:03 PM »
A guy in the forum here made a 20 or 25% barley wine I got to try at NHC a couple years ago and, considering the novelty, it was pretty good. I believe the trick is to start off high gravity and get the yeast going and continue feeding the yeast sugar and very high gravity wort and aeration. You will also need a yeast that can tolerate the high ABV as most brewers yeast can't go much above 12.

Anyway, good luck, it is definitely an advanced technique. I'll PM him for you and ask him to chime in.

Typically, I'd say throw all the sugars in the boil but for something this high, I agree that incremental feeding might be the way to go.

If you're using all that LME, I'd try to start with an initial wort that's extremely fermentable.  Low mash temp for 90 minutes or so.

And, no I don't think you can go too dark.  I have no idea how roasty it will be as no one knows whats in dark extract, but you can be too roasty.  I think the bigger risk is too sweet with that much dark extract.

1176
General Homebrew Discussion / Re: Flashback Brewday
« on: November 06, 2014, 12:02:11 PM »
Toad Spit Stout, circa 1993 or thereabouts.  I'm pretty sure it was some dark LME, some light LME, some steeped grains, and Fuggle hops, but I haven't checked the recipe.

Would be interesting to brew it again, but I get so few brew days lately I'm not sure I want to give one up.  And the last brew was 10 gallons of stout, so I'm set there for awhile.


1177
Ingredients / Re: coffee
« on: November 06, 2014, 10:46:22 AM »
I'm with Denny on the amount of beans, but I've added them in the keg.  Pulled when I like the taste, approximately a week.

1178
Equipment and Software / Re: Fermentation Chamber suggestions
« on: November 04, 2014, 11:15:24 AM »
Another important question is what temps you're hoping to maintain.  Will you be lagering?

I have a room in my basement (approx 6 x 12 x 7) that is temp controlled at 60, which is just fine for my ales.  I can get it colder, if I need to, but it's pretty inefficient for lagers because the room is too big.

I have a window unit to cool in the summer and a ceramic heater to warm in the winter.

1179
Yeast and Fermentation / Re: Artificial Oxygenation
« on: November 03, 2014, 04:08:23 PM »
I tried olive oil once or twice in my starters.  I have no idea if it did anything.

I don't think it hurt anything, but I'll stick to yeast nutrients and a stir plate.

1180
Yeast and Fermentation / Re: Artificial Oxygenation
« on: November 03, 2014, 03:21:03 PM »
I'm not so familiar with fish tanks, but an oxygenation tablet sounds like something that's designed for a continuous oxygenation application.

I don't want to continuously oxygenate my wort, simply provide enough oxygen at the outset for the yeast to do their thing.

1181
General Homebrew Discussion / Re: Another reason to enjoy home brew
« on: November 03, 2014, 09:17:16 AM »
At the very least this post gives us another chance to come up with some more beaver anal gland jokes.

Who needs a reason?

1182
Other Fermentables / Re: Cider, Scotch Ale style
« on: October 30, 2014, 02:33:34 PM »
I wonder if you'll have any issues with pectin.  When I've made cider I've simply pitched the yeast into the cider and let it do it's thing.  My understanding is that heating the cider can set the pectin and leave you with a hazy cider.

1183
Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 27, 2014, 06:37:28 AM »
I tapped a keg of old ale for a party this weekend.  From the notes on my keg it was pitched with Notty/Windsor harvested from a previous batch.  It went from 1.092 to 1.008, so that's a powerful combo.

1184
Extract/Partial Mash Brewing / Re: Cooling a full batch extract brew
« on: October 24, 2014, 08:26:55 PM »
One hour?  How much water are you using?

I don't generally worry about saving water, but that seems extreme.

1185
Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 24, 2014, 10:18:03 AM »
I harvested it, but I don't think I repitched it.  As I stated, I'm not a fan of Notty but I have (or had) some sachets left over from before I decided I don't like it.  I had a pitch of Windsor that was slow taking off, so I pitched a sachet of Notty and the beer came out great.  I often get tartness from Notty but I did not notice it with the combo.

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