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Messages - Joe Sr.

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General Homebrew Discussion / Re: Swap-toberfest '15
« on: October 03, 2015, 04:54:25 PM »
Dunno how I missed all te posts here.

I've been hitting a number of different bottle shops to find some good locals for Toby. I don't usually think about it much but wow do we have a lot of locals.

Bottling this weekend and hoping to ship next week. Still not 100% on what going in.

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General Homebrew Discussion / Re: PBW Alternative?
« on: October 03, 2015, 04:12:19 PM »
I use cascade mixed with oxyclean.

I agree it's hard to find unscented but I don't have any issues rinsing out the scented either.

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Extract/Partial Mash Brewing / Re: New Guy - In deep
« on: October 02, 2015, 09:24:24 PM »
If you take care in racking to the bottling bucket, you should not carry over any significant sediment.  Start your siphon high in the beer and lower it as the volume drops.

The older theory that leaving the beer on the trub and yeast will lead to autolysis and off flavors has not proven out in my experience and that of many others.  Of bigger concern to many of us is the possibility of oxidizing or otherwise introducing contaminants into the beer with an extra (and unnecessary) transfer.

Your beer should clear just fine in the primary fermenter.  You can add gelatin to further clarify it if you like, or cold crash it if you have the opportunity/equipment.

With all that said, you can certainly transfer to a secondary vessel if that's what you want to do.  Just take care in the transfer to avoid splashing and make sure you clean and sanitize everything thoroughly.

Rallies / Re: Lagunitas Chicago anyone
« on: October 02, 2015, 08:41:26 PM »
I'll be there this year.  With the wife as DD.

I'll be missing the Bears game, but what am I missing, really?

Extract/Partial Mash Brewing / Re: New Guy And Flavor Profile
« on: October 02, 2015, 06:24:19 PM »
Designing Great Beers is an excellent resource.  It's one I refer back to often, whether I'm trying a new style or trying to improve one I've brewed before.

But, no amount of reading can compensate for actually brewing.  Brewing the same beer and tweaking something each time as erockrph suggests is a great way to learn.

Take good notes when you brew.  Refer back to them.

Yeast and Fermentation / Re: US-05 at low temp
« on: October 02, 2015, 06:18:02 PM »
Just because others don't like doesn't mean you're wrong for liking it.  But it's also possible that what Mark describes as "off" about US-05 is a flavor that you've come to expect from it.

One way to test this would be to split a batch and try US-05 in one fermenter and 1056 in another.

Personally, I don't care for Nottingham yeast.  I used to use it quite a bit and wasn't happy with a number of my batches.  Figuring it could be the yeast, I did a split batch with different English yeasts and came to the conclusion that there are better options for me than Nottingham.

Of course, I've got a batch going right now with US-05 and another batch going with S-04 (working through my dry yeast stash).  I've never used S-04 so hopefully any strange tendencies it may have are not evident.  And I'll have to look for a peach flavor in my pale ale.

Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 05:14:57 PM »
I'm pretty sure this stuff is all keg lube is:

But yes, I'd go back and ask the clerk for his advice on personal lubricants, while repeatedly insisting that it's for your kegs.

I've used keg lube as faucet grease.  Glad I had it at the time.

Extract/Partial Mash Brewing / Re: New Guy - In deep
« on: October 02, 2015, 05:02:04 PM »
There is really no need to rack to a secondary.  Most of us on this forum do not, unless there is some specific reason to do so, such as adding fruit, or a secondary yeast, or something like that.

I leave my beers in the same fermenter for 4 weeks or so and then rack into kegs for serving.

Kegging and Bottling / Re: kegging for twerps
« on: October 02, 2015, 04:55:51 PM »
I think someone should put Astroglide on their kegs and report back.

Extract/Partial Mash Brewing / Re: New Guy - In deep
« on: October 02, 2015, 04:35:37 PM »
Everything Paul says is good.

As far as the color, right now you likely have a lot of yeast in suspension so it will look lighter than it will when the yeast drops out.  You're also tasting the yeast in your sample, so the flavors will change by the time you package it.

I don't know much about raspberry extract, but if it is fermentable it will add to your carbonation level in the bottles and you should account for that at packaging.

If this is your first batch, it sounds like you have a good handle on what you're doing.

The Pub / Re: Whiskey
« on: October 02, 2015, 02:29:46 PM »
In general, I've heard good things about Old Forrester.  Maybe I should've gone with the regular bottling.  I'd be interested to hear what you think once you crack it open.

The Pub / Re: Whiskey
« on: October 02, 2015, 02:11:20 AM »
So, on my lunch run I picked up an Old Forester Signature 100 proof and a Knob Creek 100 proof.

Old Forester is primarily hot.  A little spicy.  There's vanilla in there if you wait for it to open up and look for it.  But mostly hot.  Also very light in color.

Knob Creek has a much greater complexity.  More flavors. Vanilla, oak, etc.  Not hot at all.

Same price, as the Knob Creek was on sale. 

Yeast and Fermentation / Re: New starter procedure trial
« on: October 01, 2015, 10:09:17 PM »
I do 30 psi, shake like mad, hit it again, shake, and chill in the freezer for 30 minutes.

EDIT:  Of course, I recognize I'm not Denny...

The Pub / Re: Whiskey
« on: October 01, 2015, 07:09:13 PM »
I've not been impressed with Rowan's Creek.  For my money, I'd rather spend a little bit more and get Noah's Mill.  The price difference around here is approximately $5 or so (IIRC) and to me the Noah's Mill is far superior.

Rowan's Creek was not bad.  Just not worth the price and lacking in complexity and flavor (again, going by memory).

I totally agree with this.

Made a Binny's run at lunch.  The difference between the Creek and the Mill was around $13.  But this does not change my opinion.  Particularly as the Binny's price for Noah's Mill is $5 - 10 more than I can get it for at Vin.

Yeast and Fermentation / Re: Switch fermentation temp?
« on: October 01, 2015, 05:02:18 PM »
I work hard to avoid lowering temp until the beer is completed. In my understanding, as fermentation winds down, a drop in temp can cause yeast to quit early.

I typically start low and bring the temp up after the first 3 - 5 days.

When I've had temp drops, I've had fermentation take much longer to hit final gravity.

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