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Messages - Joe Sr.

Pages: 1 ... 79 80 [81] 82 83 ... 202
1201
Kegging and Bottling / Re: Pressure difference between kegs
« on: October 30, 2013, 07:32:38 AM »
I had a diptube that was just too long, when tightened (over?) it would touch the bottom of the keg and cause the beer to come out gushing. I  was able to loosen the fitting enough to finish the keg and then shortened the tube.

This is what occurred to me.  The dip tube could be obstructed on one of the kegs.

If you want to test the manifold, switch the gas lines on each keg and see if it changes the serving pressures.  If so, there's some issue with the manifold.

Beer level in the keg should not have an effect.

1202
If you want to go Belgian, I would add some D-45 or other candi syrup to bump the gravity.

I like the flavors I've gotten from 45 better than those I've gotten from 90 but either would work.

It will add to the cost, but if you want Belgian this is the way to go IMO.

I agree with Kramerog on the 2nd mash. I would suggest some Munich and a touch of aromatic, but his suggestion is good, too.

1203
Beer Recipes / Re: Brown sugar or molasses
« on: October 30, 2013, 07:05:55 AM »
That's just about a lifetime supply...

1204
The Pub / Re: Where are you?
« on: October 28, 2013, 12:59:33 PM »
I'm at work...

1205
Photos have to be hosted off-site.

I use photobucket.  Cut and paste a link and Bob's your uncle.

1206
General Homebrew Discussion / Re: Straining your wort
« on: October 28, 2013, 12:03:29 PM »
I use paint strainer bags as grain bags and treat them much the way Mort does.

1207
Ingredients / Re: Spices for Winter Warmer - boil or steep?
« on: October 28, 2013, 06:57:40 AM »
Two words: Vodka tincture.

This works, if you don't mind the flavor of the raw uncooked spices.

I don't care for the tincture, myself, but it works for others.

This "spice stand" is an interesting approach. 

1208
Ingredients / Re: Spices for Winter Warmer - boil or steep?
« on: October 25, 2013, 12:00:08 PM »
I just tapped my pumpkin ale which is the first spiced beer I've made in a few years.  I add the spices to the boil at 10 minutes before flameout as you are planning and much prefer that method to spicing in the keg/fermenter.

I don't have my notes here, unfortunately, so I can't tell you how much spice I used.  The spicing is mild and the beer actually tastes pretty good.  I gave up on spiced beers for awhile after trying spicing in the keg.  Just didn't like that flavor.

If I remember, I'll look up the spice amounts when I get home.

1209
Beer Recipes / Re: Brown sugar or molasses
« on: October 25, 2013, 11:52:52 AM »
I believe Grandma's Original is the same thing as Barbados.  Unsulphured and made from sorghum, IIRC.

As you said, technically not molasses.  But it works for me.  It's much lighter in flavor than blackstrap.

1210
General Homebrew Discussion / Re: Concentrated boils and hop utilization
« on: October 25, 2013, 10:11:58 AM »
Of course, other than general scientific knowledge, what practical significance does this have?  I don't see anyone pre-clarifying wort like this as a general practice.  It costs more in time and energy than you could evere hope to save in hops.

My original question stemmed from seeing posts where people were saying wort concentration/gravity has no impact on hop utilization so there is no need to adjust your hopping rate if you're doing a concentrated boil and/or a higher gravity beer.

That's a very different statement from saying that the impact on hop utilization comes from the increased break material and not the sugar content of a concentrated wort.  For all practical purposes, it's immaterial if the impact comes from sugars or break material as long as we know that utilization is decreased.

1211
General Homebrew Discussion / Re: Concentrated boils and hop utilization
« on: October 25, 2013, 08:27:18 AM »
Not that it adds anything new to this thread, but as I was reading the latest Zymurgy last night I noticed that the article on hop bursting by Mitch Steele makes reference to reduced utilization in higher gravity wort.

Which gives me some comfort that I'm not crazy.

I'd love to say I'm willing to collaborate, Jeff, but with three kids I hardly have time to brew as it is.  Good luck.

1212
Beer Recipes / Re: Brown sugar or molasses
« on: October 24, 2013, 10:10:03 AM »
I use 4 oz of Barbados molasses (sweeter than blackstrap) in my stout and it's noticeable.

A little goes a long way. 

1213
Kegging and Bottling / Re: Storing an empty keg
« on: October 24, 2013, 09:28:25 AM »
I do what Mort does.  There's always a little bit of sanitizer left in them, so they're not dry.

I agree with Denny on charging them with some CO2 so you know if they're leaky when you go to fill them.

Even though they're stored sanitized they get fresh batch of sanitizer and a flush of CO2 before filling.

To be completely honest, though, sometimes they are "stored" just as they are when the keg kicks.  I tend to get lazy and will clean them when I need them or clean them in batches.

1214
General Homebrew Discussion / Re: Concentrated boils and hop utilization
« on: October 24, 2013, 08:54:14 AM »
If you do it, please post back.  Or write an article for Zymurgy.

1215
Yeast and Fermentation / Re: Fermentation Temp Measurement
« on: October 24, 2013, 07:01:04 AM »
As far as temp measurement, the stick on thermometers are pretty accurate.

No need to over think it.

FWIW, if you ferment too high and get fusels it is possible that they may age out.  If you have the space and can store the beer it would be worth it.

I've had a couple batches in recent years hit the mid to upper 70s on fermentation temps  and did not experience any excessive fusel production.  It is/can be very yeast dependent.

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