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Messages - Joe Sr.

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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.

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.

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.

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.

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.

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.

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.

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.

Extract/Partial Mash Brewing / Re: Late extract addition
« on: July 29, 2014, 11:50:27 AM »
I suppose it depends on your water.

Extract/Partial Mash Brewing / Re: Late extract addition
« on: July 28, 2014, 12:47:00 PM »
I recall reading something about this sometime in the recent past.  I don't know if it matters all that much to me.  Recipes are simply a starting point.  Brew it, tweak it, brew it again until you get what you want.  If it's not hoppy enough the first time, add more hops the next time.

Nonetheless, I'll stick with late extract addition if only to avoid darkening.

Also, if you're doing all extract you do need to add some portion at the start of the boil.  You don't want to boil your hops in plain old water and then add the extract late.  The 1/3 : 2/3 mentioned above is probably spot on for all extract.

I remember a time when I would see a sign reading Coldest Beer In Town and think Oh Ya! Nowadays I just chuckle and think... whatever.

Crap beer is better consumed when its so cold you can't taste it.

I've been drinking my English ales at cellar temp these days (58 or so).  Quite nice.

Ingredients / Re: Spice extracts in vodka
« on: July 25, 2014, 12:10:47 PM »
I've never liked the raw spice flavor I've gotten from tinctures.

However, when I've done it exactly as Mort describes (except not for three weeks).  Spices in a jar with vodka, then filtered and poured (vodka) into the beer.

I also think that the vodka imparts flavor to the beer, which I did not like.  I know, vodka is supposed to be flavorless.  I didn't like it.  I will add my spices to the boil.

Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 25, 2014, 12:07:29 PM »
Theoretically champagne yeast should be less attenuative in a maltose environment since champagne yeast has evolved to ferment in a fructose environment.

I have thrown champagne yeast at stuck fermentations on two occasions and both times it did nothing at all. one time I pitched two packets of dry champagne into 5 gallons of RIS stuck at 1.036 and it touched it not a jot.

I thi9nk y9our experience is pretty typical, Jonathan.  It's just another of those homebrew myths that refuses to die.

I don't recall the impact on gravity, but I do know it imparted flavor.  I did not care for it, haven't done it since.  Probably was the early 2000s when I tried it.

Yeast and Fermentation / Re: Repitching yeast
« on: July 24, 2014, 09:46:26 PM »
I save and reuse my slurries all the time. I simply pour them into a sanitized bottle and store them in the fridge.

As mort says, make a starter if it's been awhile. Otherwise, you can just pitch what you have. 1/2 of the previous yeast cake is probably all you need.

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Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 24, 2014, 09:41:34 PM »

More than the yeast strain, I hear that mash temp is critical to set up the yeast for success - low and long.  But for an English style BW, you can finish it with some Champagne yeast, if the yeast selected happen to poop out.  The 12.5% ABV is pretty high for most standard English yeast strains, but they may be up to the task.

I wouldn't use champagne yeast to finish. I've done that in the past and found it to not be as neutral a yeast as people like to think.

Make a big pitch of whichever yeast you choose, oxygenate, and that should be enough.

I like wy1968 and have found it to attenuate well in a big beer. It's what I use in my old ale.

I'm also not certain that 2.5 lbs of crystal is too much for ten gallons. But I also use sugar in big beers to get them to be drier and more drinkable. So take that for what it's worth. Maybe cut back on the crystal if you're not going to use sugar.

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