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Messages - Joe Sr.

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Served it on Saturday at a party.  The flavor is much improved.  What's left I will age for a bit.

T'was a rocking party until the waste stack burst.

Three or four guys with cups of 12% beer trying to figure out plumbing. 

We adjourned to elsewhere.

General Homebrew Discussion / Re: Green Beers
« on: June 05, 2015, 01:00:11 PM »
This, from an 1899 parliamentary investigation in to beer grists:

(a.) Stock ale, kept 4 to 12 months before delivery:—
Fine English malt - - 66 to 66
Fine foreign malt - - 25 to 34
No. 1 invert sugar or glucose - 9 to 0

(b.) Semi-stock pale bottling beers, kept about three months before delivery:-
Good to fine English malt - - -.,60
Good to fine foreign malt - - - 25
No. 2 invert sugar or glucose - - 15

(c.) Light pale ales (A.K.), kept about 2 to 4 weeks before delivery:—
Good to fine English malt - - -.,55
Good to fine foreign malt - - - 25
No. 2 invert sugar or glucose - - 20

(d.) Mild ale (X. or XX.—fourpenny) kept four to ten days before delivery :—
Good English malt - - - -50
Good ordinary foreign malt - - - 25
No. 2, invert or glucose - - - 25

The full post is here:

Dammit!  I've gone back down the rabbit hole.

General Homebrew Discussion / Re: Green Beers
« on: June 05, 2015, 12:34:04 PM »
The aging of traditional Brit IPAs was not to gain some benefit, it was the nature of transportation by ship.

True to some degree...but the fact is that in those days, many ales and most porters were intentionally and routinely long aged to benefit flavor, even for domestic use.

I'm curious enough about this to ask for your source.

I could be wrong, but I think Ron Pattinson covers this extensively in some of his posts at Shut up about Barclay Perkins.  His notates his sources pretty well.

My recollection is that the aged ales were also frequently blended back with fresher ales to get the benefit of the aged flavors.  But it's been awhile since I've dug in on his blog.  Good stuff over there.

EDIT: From a quick check over at Ron's site, stock and keeping ales were aged before sale.  Milds were sold unaged, "mild" having nothing to do with strength.  Like I said, good stuff over there.

Yeast and Fermentation / Re: Switching to O2
« on: June 05, 2015, 12:27:05 PM »
You want the bubbles to come out almost as slow as possible.  If it's bubbling out the top of the wort, then it's not going into solution.

I run mine for around 60 seconds or so.  I don't really time it. Bigger beers, I run longer than smaller beers.

My understanding is that it is extremely hard to over-oxygenate.

General Homebrew Discussion / Re: kegerator bent freezer tray cover
« on: June 05, 2015, 06:52:02 AM »
I did the same thing you describe, years ago.

After bending the freezer portion down, the fridge never worked properly again.  It would cool when first turned on, but never cycle back on after it hit the set point.

It never made a whole lot of sense to me why it would not work, but it wasn't worth figuring out at the time.

If it's icing up as you describe, it sounds like either there's a kink in the lines restricting the flow of freon or something like that.  Or it's running too long and not cycling properly.

With these particular glass fermentors there has been an unusually high number of complaints about the glass cracking or breaking even from people who use other glass carboys. Apparently the glass is much thinner and some people have had them break just by placing them on the ground. It isn't just the use of glass but the use of glass that does not seem well designed for this purpose.

I wasn't aware of that.  Thanks for clarifying.

General Homebrew Discussion / Re: harshness from keg hops
« on: June 03, 2015, 02:27:48 PM »
Rather than a sure screen, I've used a braided hose.  Like you would in a mash tun.

Same thing.  I had a dry hopped beer that was chunky.  I might have just tossed them in with no bag, I don't recall.  But it was like pouring a glass of hop matter.

Slipped the braided hose on the dip tube and all was good.

Yeah I don't know what they issue is or why NB/MW have selected a product clearly posing an unreasonable risk of injury through normal use.

What is the unreasonable risk of injury?  Glass breakage?  That's no different than any glass carboy.  And, while I no longer use glass, lots of people prefer it.

Yeast and Fermentation / Re: Keeping Yeast Slurry Long Term
« on: June 03, 2015, 10:22:27 AM »
I agree with Sean.  I store my yeast in exactly the fashion you are describing and regularly use slurries that are months old.  When they get beyond a yearI will typically toss them but more because that means its a strain I'm not using much than because I worry about sanitation or viability.

Make a starter.  Use a small amount and use some yeast nutrient.

I've found this approach works much better than trying to wake up the entire slurry.

There is no need to feed the yeast during storage and I would not recommend doing that.

Yeast and Fermentation / Re: Low Attenuation/High Floc?
« on: June 03, 2015, 10:17:10 AM »
I'll give another vote to Windsor.  I will also second Mark's comment about Windsor/Nottingham working well together.

As far as 1968/002 being less attenuative, I know lots of people say it is but in my experience it attenuates quite well.  I wouldn't consider it as a low attenuator at all.

My recommendation would be to control the body/attenuation with your mash not with your yeast.  Yeast doesn't always do what you expect it to do.

Kegging and Bottling / Re: CO2 Storage
« on: June 03, 2015, 07:18:12 AM »
Leaking?  No.  The gas will expand.  Depending on how hot it gets, it sounds like most people here don't think a garage would be a problem.

I've never checked, but I'm pretty sure that my garage gets over 110 on really hot days.

Of course, I've never worried about the acetylene tank out there, and that has never exploded.

I gave it a little more time and it finished at 1.012.

The hydrometer sample still tasted sweetish, but when I carbed up a sample that was gone.  I wasn't 100% happy with the sample, but two other tasters enjoyed it quite a lot.  I picked up a bitterness in the middle that I didn't like, but that could have just been yeast.  Or paranoia.

All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 02:21:33 PM »
I hear you.

I b**** about 3724, but I just kegged a tripel that took nearly two months to finish.

It was huge, and finished low.  12% tripel on tap for Jr's 4th this weekend.  Danger.

I don't get "sour" from a yeasty sample, though everyone's perceptions can be different.  I get bitter and... yeasty.  I suppose it may be slightly sour but I've tasted it enough that I simply recognize the flavor as yeast.

Regardless, if it's sourness from an infection it will increase.  Give it time, and you'll know.

All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 01:36:27 PM »
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.

1.055 = low gravity, as far as I'm concerned.

For my time and effort, a yeast that won't finish up a small beer in a timely fashion is not worth it.

I think I'll stick with 3711.  Though I am tempted to give 3724 a try once again, it's just requires too much babying.

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