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Messages - Joe Sr.

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1186
All Things Food / Re: pig roast
« on: September 24, 2013, 06:58:55 AM »
I drove 400 miles for a pig roast this past summer.  And I brought my own beer.

Must be the country you're in.

1187
Beer Recipes / Re: Pumpkin spice to the bottling bucket or secondary?
« on: September 23, 2013, 10:20:02 AM »
I think you'd have very different effects between adding it post fermentation and to the kettle.  If you add it to the kettle, you'll likely get more flavor and less aroma than you would post fermentation.  If that's the case, not only the effects, but the amounts, would be different.

+1, also cooked spices taste quite different than raw spices.

Between you and Denny, you have nailed it.

I've spiced both with a tincture and adding the spices to the kettle and I prefer spices added to the kettle.  Particularly with a pumpkin beer I think that the flavors you're looking for are those of spices that have been cooked.

The tincture method to me just never tastes right and I believe that is because the spices are raw.  But it could be operator error.

1188
Beer Recipes / Re: Summer/Session Ale
« on: September 20, 2013, 12:57:38 PM »
I am definitely starting to get more off flavors and think an infection may be developing as it ages...hard to tell right now. It smells fine but leaves sort of a sour twang on the back of the tongue after a while. I was looking at descriptions of off flavors yesterday but none seemed to be the right fit.

36 hours for fermentation to take off would worry me.

I've got a porter right now that took 48 hours and three separate pitches of dry yeast to get going.  Not sure I'll be buying any more Danstar yeast but the first two packets were kinda old.

I brew this porter every year to make my vanilla porter and since I don't care too much about yeast character in it I pitch whatever older dry yeast I have on hand.  I've had two batches get infected when lag times have been excessive.

1189
Yeast and Fermentation / Re: Pros and Cons?
« on: September 19, 2013, 11:52:35 AM »
Pitch a portion of the cake (maybe 1/2 or thereabouts being completely unscientific) if you are pitching it within a week or so.

Beyond that, the viability is dropping so you either need to pitch more or grow it up in a starter.

There are on-line calculators that will help you estimate how much yeast you need.  Mr. Malty is popular, but there are others that have their fans as well.

If you use glass jars, you will want to vent the pressure occasionally so that they don't explode.  You will definitely get pressure building up in a closed container.

1190
Yeast and Fermentation / Re: Pros and Cons?
« on: September 19, 2013, 11:26:27 AM »
What do you mean by culturing yeast from past brews?  Do you want to use the dregs of a bottle conditioned beer?  If so, it's possible but your better off harvesting the yeast from your fermenter.

Culturing yeast from a bottle is no more difficult than making a starter except that you need to step up from a very small amount of wort to what ever size starter you're making.  You would start by putting some wort into the bottle with the dregs, shaking to aerate, and covering loosely with foil.  Wait a day or thereabouts, and pitch that into a small starter.  Repeat until you're at the starter size you need, decanting along the way if necessary.  Sanitation is very important, particularly so in the first few steps.

Again, you're better off just pouring the yeast cake from your fermenter into a sanitized container and re-using that.

1191
Equipment and Software / Re: Ball lock connector inner gasket
« on: September 19, 2013, 09:24:08 AM »
Thanks.  I found the right part #, which I suppose I should post.  For the cap ring it is: Silicone $6.11/100 - 9396K18  with the disclaimer that it's not a square sided ring, but that it works.

That was easy, but what about a McMaster-Carr part number o-ring for the plastic firestone gas dip tube?

For the plastic dip tubes I simply pulled them and replaced with a standard diptube o-ring and a stainless washer.  Works perfectly.

I also did one keg with two o-rings stacked, no washer.  That holds, too.  Same o-rings I use on all my kegs, bought in bulk from McMaster.

1192
Equipment and Software / Re: Ball lock connector inner gasket
« on: September 18, 2013, 02:17:45 PM »
Thanks.  I also just found this: http://www.homebrewfinds.com/2011/08/keg-o-rings-v2.html

Nice to know the McMaster part # for the cap o-ring.  I honestly can't recall which I'm missing.  Now I think it must be the cap since I cannibalized a gas in disconnect to make a liquid out one work.  My out is now both grey and black at the same time...

1193
Equipment and Software / Ball lock connector inner gasket
« on: September 18, 2013, 02:08:52 PM »
Anyone know of a McMaster Carr part # for these?

http://www.williamsbrewing.com/KEG-CONNECTOR-INNER-GASKET-P2296C110.aspx

$0.35 isn't bad, but they're out of stock.  No emergency, but I have a QD missing a gasket which makes it unusable.

EDIT - Just realized I think that's the wrong part.  I lost an o-ring on the inner stem.  That's what I need to replace.  I think.  I better check tonight.  Never mind.

1194
General Homebrew Discussion / Re: Should we avoid bottle conditioned beer?
« on: September 18, 2013, 09:17:41 AM »
Pro tip: don't google wine enema.

Thank you.  I won't.

I'd like to think I learned my lesson on the beaver anus thread.  My search history is probably pretty disturbing for whomever is checking on it at the NSA.

1195
Beer Recipes / Re: Strong dark Belgian ideas from mixed grains
« on: September 18, 2013, 09:05:48 AM »

Really? Do you agree with this statement Denny? I've never heard about proteins getting 'used up'.
 
Quote
Lastly, homebrewers who keg their beer should be aware that foam positive molecules can get “used up” when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.

This comes up now and again.  I've never experienced the foam positive molecules getting used up.  My recollection is that Denny's experience is similar. 

That said, the head retention in my higher alcohol beers is something I would like to improve, if possible.  After I got the carbonation dialed in on my last keg, the head retention is not bad but I'm not getting the lacing I'd like.

1196
Yeast and Fermentation / Re: Harvesting yeast
« on: September 17, 2013, 02:15:12 PM »
I use a starter every time.  It's been quite awhile since I've gone with an immediate repitch.  Over a year, for sure.

Of course, I pitched dry yeast on Sunday because it was easy.

1197
Yeast and Fermentation / Re: Harvesting yeast
« on: September 17, 2013, 01:47:32 PM »
Your scientific approach is very close in method to my random estimation approach.

I use tupperware containers, however, not jars.

Unfortunately, I am rarely able to time my brews that close to packaging these days so I'm repitching older yeast.

1198
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 12:27:31 PM »
I always take the safe route and keep the lid off.

1199
General Homebrew Discussion / Re: Lid on or off during boil?
« on: September 17, 2013, 11:11:44 AM »
Off.  Always.  For the DMS reasons stated above.

If boil-off is too great, you can split the difference and leave it partially on.

1200
Yeast and Fermentation / Re: Harvesting yeast
« on: September 17, 2013, 11:07:55 AM »
The sooner the better on a repitch.  Saturday to Sunday would be just fine.

Re-using it that soon will not require a starter as long as you pitch enough slurry.

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