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Messages - Joe Sr.

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1246
Beer Recipes / Re: shooting for a Pete's Wicked ale clone
« on: October 02, 2014, 07:03:16 AM »
Dave,

I get tartness from Windsor and Nottingham.  It's kind of there in the background, more with Notty than Windsor, but I get it to the point where I combed all my brewing notes to see if I was crazy.  I don't think I am and pretty much stopped using Nottingham on account of this.  They're new packaging maybe eliminates it?  I dunno.

We used to get Pete's Wicked and Grant's Celtic Ale at the old American Liquors back in the day.  Way back in the day.  Not only can you not get those beers, but the liquor store is gone, too.

I may have to brew this, but I'll probably go with a different yeast.

1247
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 02, 2014, 06:55:25 AM »
I turn the gas off to a keg when it's well carbed and serve with head pressure till it gets low then give it a shot of co2.

I do this, too.  For carbing, I typically shake for a bit and then leave the keg hooked up overnight (maybe 12 - 24 hours) at 30PSI or thereabouts.  After that, I unhook the gas and put the keg in storage for when I'm ready to tap it.

IMO and experience (no real science here), quick carbonation can be rough - larger bubbles that come out of solution more quickly - while if the same beer sits longer the CO2 seems to dissolve more fully into solution.

Also, even though you're dropping your head pressure to serve, the gas in solution hasn't fully equalized yet especially if you're serving right away.  You may be getting more foaming and knocking CO2 out of solution more quickly, resulting in a beer that is carbed yet seems flat.  I've had that with pours that come out too rapidly - big rocky head on a glass of flat beer.

1248
Kegging and Bottling / Re: How long does kegged beer stay fresh?
« on: October 01, 2014, 06:29:58 PM »
I bought four 3 gallon pin locks from AiH not too long ago. Will be filling them soon.


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1249
Kegging and Bottling / Re: Keg hopping frustration
« on: October 01, 2014, 01:01:01 PM »
I would follow Mort's advice about putting something over the diptube.  I've used a stainless braid and it's very effective at drawing clear beer and leaving sludge behind.

I've got some stainless tea infusers that I use, but for the price if I did it again I would probably buy the gizmo that Hoosier uses.  I don't find that too much sludge gets through the mesh of the tea infusers, but if you're concerned the stainless braid does a great job.  It's better to plan ahead and install it first, but I've also installed it in full-ish kegs.

1250
Kegging and Bottling / Re: How long does kegged beer stay fresh?
« on: October 01, 2014, 07:15:08 AM »
I don't go through my beer all that fast and definitely keep it kegged for months.  It keeps just fine, but I also brew larger beers that can stand some aging.  I have an old ale and imperial stout in the basement that are about a year old or more.

If you're worried about head space you can buy smaller kegs.  There's no savings, unless you find a really good deal, but 2 and 3 gallon kegs work great for small or split batches.

1251
Pimp My System / Re: Pnuematic bottle capper.
« on: September 30, 2014, 03:17:32 PM »
I just see shattered glass.

How hard was it to dial in so that you're not breaking bottles?

I have broken the neck off a few just with the red handled capper I have.

But that's just cuz your arms are huge.

Seriously, though, I've broken a few myself with a hand capper.

1252
However the best advice I can probably give if you are interested in designing your own recipes is to review in detail the book Designing Great Beers by Ray Daniels.

I'll second Designing Great Beers.  It's a great resource and exactly what I was going to recommend before reading through all the comments.

Mort is also spot on.  If you've created recipes already, they are easy enough to convert.

If you're just starting, I'd stay simple.  There's no need to throw some of everything in a beer to get complexity.

1253
I, too, dry hop in the keg.  I keep my kegs at about 60 if they are not tapped.  I usually pull the hops after 10 -14 days.

1254
I suppose I could just split 5 gallons between two kegs.

I do this often.  It's nice to compare dry-hopped to non. Or oaked to non.  Or whatever.

I have 10 gallons of RIS that will be going into 4 separate 3 gallon pin-locks.  Oak and bourbon for one, not sure about the rest.

EDIT: FWIW, I have never gotten the "vegetal" flavor from dry hops that I can recall. 

1255
Pimp My System / Re: Pnuematic bottle capper.
« on: September 30, 2014, 07:24:00 AM »
I just see shattered glass.

How hard was it to dial in so that you're not breaking bottles?

1256
Ingredients / Re: Wyeast yeast nutrient
« on: September 29, 2014, 12:23:51 PM »
I nearly always forget to use yeast nutrient.  But, I remembered it last brew day, added it at 10 minutes (not rehydrated, who knew that was an option) and fermentation took off faster than I recall seeing in a long time.

For whatever that's worth.

1257
I'll second breiss dme. Highly ferment able and very light in color.

I've moved up to their golden promise from pils to see if I can get more body. Pils is almost too ferment able.


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1258
General Homebrew Discussion / Re: American Pilsner with O.G. of 1.090?
« on: September 25, 2014, 02:14:14 PM »
If that wine thief is glass - watch out stirring with it!  I'm sure it's plastic - just don't want someone to do the same with a glass one...you would hate to lose a batch to broken glass.

It's plastic.  I'm nearly an all plastic brewery at this point.  Maybe I can get plastic flasks for my starters...

1259
Other Fermentables / Re: Kegging wine / mead
« on: September 24, 2014, 01:23:50 PM »
The nitrogen tanks share the same threading as beer mix. Nitrogen / beer mix regulators also have to go to 3000 psi or more since its a tryue compressed gas not a liquid.

I'm pretty sure I have a tank marked "beer mix" that has standard threading. Not certain, but pretty sure.  I have always heard that beer mix requires a different regulator, so maybe the marking on the tank is just incorrect.

I've never checked the little nitro cylinder.  I have no intentions of ever using the wine dispenser and need to figure out how to get rid of it.

1260
Other Fermentables / Re: Kegging wine / mead
« on: September 24, 2014, 12:55:43 PM »
Someone gave me one of these jobs: http://www.beveragefactory.com/wine/preservation/napa7993.shtml?CAWELAID=320012430000101153&CAGPSPN=pla&catargetid=320012430000188528&cadevice=c&gclid=CNPuhdrQ-sACFQGqaQodx1cAEw

It comes with a nitrogen canister.  I have never used it, but if I were to dispense wine I would use nitrogen.

FWIW, I believe that a nitro regulator has different threading though I may be incorrect.  Faced with those costs, maybe beer mix isn't a bad thing to try.

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