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Messages - Joe Sr.

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1231
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 08:49:23 AM »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.

1232
Beer Recipes / Re: belgian single
« on: June 02, 2015, 07:17:09 AM »
My favorite yeasts for lighter Belgians are (mostly in order) Ardennes, Unibroue, WY3787, and WY1388.

It's been awhile since I've used either 3787 or 1388, though.

1233
General Homebrew Discussion / Re: I received a bunch 10 year old hops
« on: June 01, 2015, 01:56:59 PM »
If the LME is as old as the hops I would throw it away. LME doesn't have a very good shelf life.

 :'(  What a shame.  There are 15 delicious gallons of potential beer wasted.

Are the cans bulged out? 

You can brew with old LME.  I've done it.  You can even use bulged cans, though people get very spooky about botulism.

The LME will have darkened and the flavor may be a bit oxidized, but you can certainly ferment it.

Someone, I want to say John Blichmann but my memory could be wrong, did an experiment with old LME a few years back.  My recollection is that you needed to overpitch your yeast to get attenuation, but that overall the results were not bad.

I doubt you'll make award winning beer, but if I had the time I'd probably brew with the old hops and LME and call it an old ale.  Pre-aged.

1234
Beer Recipes / Re: Sprucey rye saison
« on: June 01, 2015, 10:59:08 AM »
You're absolutely right that the type (and maybe even brand) of molasses impacts the flavor.

I prefer to use Barbados molasses, as it has a milder flavor. Lately though I've been using organic black strap.

Black strap has the strongest flavor.

Years ago, I made a oatmeal-molasses stout and used a LOT of molasses.  It was delicious.

It all depends on what you are looking for in the final beer.

1235
Beer Recipes / Re: Sprucey rye saison
« on: June 01, 2015, 10:09:10 AM »
2.5 cups of molasses in 5 gallons?  Wow.  That's a lot, IMO.

I use 4oz. in my imperail stout and it's noticeable.  I cut back from 8oz because that was too much.  I'm going by weight, not fluid ounces, but it's nowhere near 2.5 cups.  But I'm not looking for overpowering molasses.  I'm also using blackstrap.

1236
Yeast and Fermentation / Re: My first big beer. Will it carb?
« on: May 30, 2015, 08:46:21 AM »
I agree with erock.  I've never had an issue carbonating big beers.

But if you're worried, go ahead and add some yeast.

My opinion on champagne yeast is that it is NOT neutral, but maybe the small amount used for carbonating is OK.  People pitch it sometimes in the hopes it will finish out a stalled fermentation.  Not neutral in that application.

1237
General Homebrew Discussion / Re: Transfer to secondary
« on: May 29, 2015, 01:13:31 PM »
Our beer  appears to still be fermenting and we are debating on whether or not to transfer to secondary now or wait longer until it completely settles.

You should wait until it is finished fermenting and the yeast has had a few days to clean up some of the less desirable by-products of fermentation before you rack out of primary.

This.  There is no magic schedule.  The beer is ready when it is ready.  Don't rush it.

1238
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 11:26:20 AM »
There are 1 or 2 gfood ones I've had, that one included.  That contrasts to maybe a dozen others I've tried that were terrible.

You've either got more dedication or a more adventurous spirit than I.  I'm not going there again.

1239
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 07:46:21 AM »
We actually saved bottles to see how it would age.  One may still exist somewhere.

It did not improve.  And I'm talking long-term aging.  10 years or so.

The spruce is strong.

1240
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 07:32:43 AM »
My two cents.  Spruce beer = nasty.  Worst beer I ever made.

Be VERY VERY careful about the amount of spruce you add.

Think Pine Sol and you'll have an idea what I wound up with.

Perhaps a lighter hand with the spruce would make it work, but I have no desire to find out.

1241
All Things Food / Re: Smokin time
« on: May 25, 2015, 11:27:23 AM »
Nice.  Snacking on some burnt ends right now.  And sipping a tall one.

1242
All Things Food / Re: Smokin time
« on: May 25, 2015, 07:01:51 AM »
Just got the coals going for ribs.  Will be tapping a wheat beer, too.

1243
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 01:27:09 PM »
I don't stir the gelatin in.  I'd be pretty leery of stirring the beer much after it's fermented.

Gelatin should be able to knock out chill haze, as well as yeast.

I've found it works pretty effectively and I just pour it into the top of the keg.

It should diffuse throughout the beer and settle out.

1244
Commercial Beer Reviews / Re: Spencer Trappist Ale
« on: May 22, 2015, 12:05:46 PM »
Yes.  I paid about $16 for the four pack. 

At first I thought maybe I'd frozen the bottles, since it was in a hotel fridge but they were not frozen.

Started gushing before you could get the cap off, which pissed me off.

BIG rocky head when you poured.

It really was quite good, though.

1245
Commercial Beer Reviews / Spencer Trappist Ale
« on: May 22, 2015, 11:47:15 AM »
I had some of this a couple weeks ago when I was in Rhode Island.

It was tasty and pretty much as they described it.  Peppery.  Had a linger bitterness that was a bit odd but not off putting.

All of the bottles (4 pack) were gushers.  Slow gushers, but nonetheless.  I'm wondering if they bottled too early or if they were infected.  Maybe that's the odd bitterness.

The beer was expensive.  I'm not sure I'd do it again, but I probably would just cuz.  And to see if another four pack would be gushers.

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