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Messages - Joe Sr.

Pages: 1 ... 80 81 [82] 83 84 ... 193
1216
Yeast and Fermentation / Re: Number of House Yeasts?
« on: August 15, 2013, 08:26:36 AM »
4-6 Ale yeasts on hand.

Myself as well.  These are slurries saved from previous batches and tend to be 3787, Unibroue, Wyeast ESB, and probably another Belgian or two (Ardennes and Chimay, I think).  There's some what should be dumped.

I also have a stash of dry yeast that doesn't get touched too often.  But the house yeasts get a regular rotation.  After maybe six batches or so I'll start fresh from a new smack pack.

1217
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 08:20:12 AM »
I say do it again and see what happens.

IME DME does not go bad.  It may clump up, but it has a pretty long shelf life.  I've had LME darken, but not DME.

1218
All Things Food / Re: Boston Butt Recipe?
« on: August 02, 2013, 09:43:31 AM »
I like to brine the meat in apple juice and salt water overnight and rub with brown sugar, sage, salt and chili or cayenne. Smoke until internal temps are 160 over hickory and apple wood w apple juice in water pan. Usually takes 10 hours or more. You can cheat and smoke it for at least 4 or 6 hours and put it in oven at 170-200. Until meat can be pulled. And that's the key. You have to cook the meat till it is tender enough to be pulled in strips.

I've been doing the Texas Crutch to reduce smoking times to about 6 hours.  Smoke it for 3, wrap it in foil and add some liquid (Coke, if you like) and smoke it for a couple more.  Un-wrap it and finish.

Without doing this, I need 10 - 12 hours to get it so the meat will pull.

As for Coke, I've always used ginger ale instead.

1219
Pimp My System / Re: My system needs pimping
« on: August 02, 2013, 08:24:17 AM »
Forklift = pimped.

1220
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 02, 2013, 07:36:26 AM »
I wonder if an average homebrew dude changed only his/her yeast if it would change the end product

Yes.  I typically find the difference to be notable.  I split batches often and pitch similar yeasts to see which I prefer.  Assuming you stay in the same ballpark (Belgian, English, whatever) the end products are not drastically different, but you can get different esters, different perception of bitterness, etc.

1221
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 11:18:43 AM »
Ya know, in these discussions of which is "better", I've never seen a definition of what "better" means.  Better fermentation performance?  Better flavor?  But isn't flavor subjective?  There may be differences in flavors, but after that isn't it all preference?  I mean, there are both liquid and dry yeasts that produce flavors I don't care for, but in that case "better" becomes strictly my own choice.  Right?

Performance-wise I haven't personally seen a difference between dry and liquid yeast.  There are other factors (temp, pitch rate, oxygenation) that are going to impact your fermentation more than the type of yeast, IMO.

Flavor-wise, you need to brew with it and find out for yourself.  There are yeasts that perform/attenuate just fine for me but have flavors I don't care for and some that have great flavor but require more care to get the attenuation I want.  I like to do split batches to determine which yeast I prefer for a specific recipe.

1222
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 08:58:30 AM »
A better selection exists than what was available in 2007 IMO

Back when I started brewing you got a small foil pack of yeast with a can (John Bull?) of malt extract.  Or you could buy an additional pack of ale yeast.  I don't even recall if there were different strains of dry yeast at the time.  Liquid yeast was such a huge difference, it was a no-brainer.

I keep a variety of dry yeasts in the fridge for emergencies and for spontaneous brew sessions (which don't happen anymore), but if I'm planning a brew it gets liquid yeast 99% of the time.

1223
All Things Food / Re: Tip
« on: July 31, 2013, 07:16:29 AM »
Love a good brat. But Johnsonville is crap.

Truer words have never been typed.

1224
All Things Food / Re: Tip
« on: July 30, 2013, 02:28:41 PM »
How is a brat not healthy?  Ditch the tortilla, put it on a fork and it's easier to dip it in mustard.

Heading up to Wisconsin next week.  I shall be eating brats.

1225
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 30, 2013, 01:56:51 PM »
Any ass juice in my food is verboten.

See, that's where you lose me, because honey is delicious.

Is honey not regurgitated as opposed to shat out?

Maybe "mammalian ass juice" would be more precise, but I can't think of anything passed in that way that I care to ingest.  I also have no desire to seek out Kopi Luwak coffee, though if someone brewed a cup I might could be tempted...

1226
Ingredients / Re: The "Truth" About Commercial Beer.
« on: July 30, 2013, 09:36:28 AM »
Gelatin, fish bladder and beaver ass juice are a problem if you are vegetarian because they are all animal byproducts.

I am not a vegetarian.  I have a problem with beaver ass juice being used in my food.  Actually, it's got nothing to do with the beaver.  Any ass juice in my food is verboten.

1227
The Pub / Re: Kitchen re-do
« on: July 30, 2013, 08:09:35 AM »
Decided that it would be good to get some cement countertops under my belt before doing a nice one for our kitchen, so I'll be doing a new top and some reconfiguration of my outdoor bbq table/bar.

I looked into this, but have not built anything yet.  The big thing I found, if you're putting a grill inside the table, is that you need to have space between the grill itself and the concrete, or else the concrete will degrade from the heat.  If you're using a BGE, it's not such a big deal, but I've got Weber kettle.

1228
Yeast and Fermentation / Re: Exploding bottles, what the heck?
« on: July 29, 2013, 09:46:56 AM »
Got it.  I mis-understood.

Definitely sounds to me like the the beer got infected somehow.  Assuming it was at a stable final gravity at bottling.

1229
Yeast and Fermentation / Re: Exploding bottles, what the heck?
« on: July 29, 2013, 08:41:35 AM »
I'm not sure why swing top bottles would increase the possibility of wild yeast.  I've stored beer in swing tops with no problems.  We're the bottles clean?  Were the gaskets and the swing top itself sanitized?

I've had over-carbed beers leak out through the gasket, but I can't imagine that anything is being drawn in to the bottle once it's capped.

1230
General Homebrew Discussion / Re: advice on dry hopping
« on: July 26, 2013, 11:32:46 AM »
I've got some stainless tea balls that fit in the neck of my better bottle.  I think the opening of glass carboy is tighter, though, so they probably wouldn't work there.

Last time I dry hopped I did it in the keg.

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