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Messages - Joe Sr.

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1261
Equipment and Software / Re: Upgrading Equipment vs Learning Your System
« on: November 12, 2012, 08:42:05 AM »
I keep planning to upgrade to mashing in a cooler, instead of BIAB. I even bought the cooler.

And I also have that ol' turkey fryer sitting in the box in the basement for when I get around to brewing outside.  It's been there for six years or so at this point...

But when it comes down to it, I know my equipment and I know my process and changing it will take more time.

So I brewed 10 gallons this weekend on the stove top.  Hit my numbers (actually a little on the high-side, but that's OK by me).  Pitched the yeast and it's fermenting right now.

I have so little time to commit right now, that it seems better suited to staying with what I know works rather than investing the time in changing.

If you know your system, IMO you should invest your energy in improving your process and making better beer.  Don't change just to change.

1262
General Homebrew Discussion / Re: Using Irish Moss
« on: November 10, 2012, 01:18:50 PM »
I always forget the Irish moss.  Always.

Time seems to work to clarify my beers.

When I need it clear quicker, I toss in some gelatin.


1263
Going Pro / Re: Is this a good deal?
« on: November 09, 2012, 10:39:59 AM »
but it's cheaper than buying your own canning/bottling line.

You are correct sir. I just place PO for manual canning line. I am exited and scared at the same time. Nothing is cheap in brewing.

I look forward to getting your beer in cans.  Probably won't be up your way until the spring, but I'll definitely grab a case when I'm there.


1264
Kegging and Bottling / Re: Which regulator?
« on: November 09, 2012, 10:01:18 AM »
FWIW, I don't think you really need the high pressure gauge.  I have one with and one without.

If you don't have a backup tank, it's nice to get a heads-up that you're almost out of gas.

Good point.  I stand corrected.

I would say I have the benefit of three tanks, but what I recently realized is that I go through them so slowly (I have a 15 and a 20 lb) that by the time they're empty they need to be recertified (except for the 5lb), so it costs more.  On the positive side, they swapped out the steel 20 for an aluminum, since that was all they had.

1265
All Grain Brewing / Re: Last three batches terrible
« on: November 09, 2012, 09:39:51 AM »
You could try priming in a keg and carbing naturally to see if that makes a difference.

Of course, that's taking a risk on another batch.

If it's somehow related to the gas, would de-gassing eliminate the flavor?

1266
Kegging and Bottling / Re: Which regulator?
« on: November 09, 2012, 09:11:43 AM »
Does manufacturer make a difference?

I have one I bought at NFC Gas here in Chicago and one I bought off of eBay (I'm pretty sure it was used, but I don't recall for sure).

They both seem to work just fine.  Pretty much the same basic construction.

FWIW, I don't think you really need the high pressure gauge.  I have one with and one without.

1267
All Grain Brewing / Re: Last three batches terrible
« on: November 08, 2012, 02:12:17 PM »
If it's beer mix, wouldn't it require a MUCH higher pressure to achieve decent carbonation levels?

I thought the nitro doesn't go into solution, or only goes in slowly and not so much.  If that makes sense.

But your gas/tank was going to be my suggestion.  Do you have a different tank you could try?

1268
Beer Recipes / Re: What do you think of this Coffeehouse Porter?
« on: November 08, 2012, 10:34:57 AM »
Not that I recall. 

He did toss me a LB of some Costa Rican Perla Negra that was spectacular, though.  That went into my mug, though, not my keg.

1269
Beer Recipes / Re: What do you think of this Coffeehouse Porter?
« on: November 08, 2012, 10:03:47 AM »
Yes.  I discussed that article with a local artisan roaster and he seemed to be in favor of the cold steeping process.

I need to bottle some of my coffee porter and get it to him for "analysis."

1270
Beer Recipes / Re: What do you think of this Coffeehouse Porter?
« on: November 08, 2012, 08:46:58 AM »
looks like stout to me.

Hmmm.... sounds like time for a debate about the difference between stout and porter!

Personally, I think that sounds like a lot of coffee.  Lately, I've added coffee at kegging.  I've added espresso and most recently added coarse ground coffee beans for five or seven days.  I have not yet tapped the dry-beaned porter so I can't give any informed analysis of how that method worked out.

1271
All Things Food / Re: 2 briskets on the BGE cooking time?
« on: November 08, 2012, 08:13:40 AM »
Oh man it's been a while with the shoulder. Probably. Thanks for the compliment- chuck has the best flavor IMO and so readily available. Now I must do one brisket-style... ;)

I got the chucks on sale, too.  I was going to do a brisket, which I can get un-trimmed for less than the chuck roast usually goes for.  But then there was this sale...  And they were nice fat cuts.

I used a rub from The Spice House called "Brisket of Love."  Lots of pepper in it.  They were delicious.

I also smoked some chicken wings and we had a pre-Halloween bash.  Chili, baked beans, chicken wings, chuck roast.  S'mores on the fire pit after dinner.

1272
You definitely want the bag to be loose.  If it's tight, the center may not even get wet.

Poke it and stir it with a long handle spoon while it's mashing.

I have a large ss strainer that I put the grain bag into and let it drip back into the pot.  I also rinse the grains while they're in the strainer.

I put the bag on the side in a bowl and save the last bit of draining to use for starters.

1273
All Things Food / Re: 2 briskets on the BGE cooking time?
« on: November 08, 2012, 07:48:25 AM »
I haven't done fat-side down yet.  Do you do the same with pork shoulder?

Most recently I did three chuck roasts (your recommendation awhile back).  They were awesome.  I have a ton left over and frozen.

1274
General Homebrew Discussion / Re: Is this a good problem?
« on: November 08, 2012, 07:42:24 AM »
I dunno.  I enjoy sharing my beer.  I also typically have a couple kegs waiting to be tapped, so if one goes empty I can roll out another.  I have drawn the line at growlers to go, however.

 8)

north side is not too far away

Bring it on! 

Not sure when our next gathering will be, but Halloween was pitchers of vanilla porter and Bavarian wheat beer (not mixed).  I did not hand out any go cups to adult trick-or-treaters, but the small crowd in the house went through a few pitchers.  And we blew the keg of wheat.  So I tapped the next one, but it was not cold.

My problem is "cold storage" is at maybe 55 degrees.  The wine is too cold and the beer is too warm.

1275
All Things Food / Re: 2 briskets on the BGE cooking time?
« on: November 08, 2012, 07:35:46 AM »
I can keep them pretty moist with a generous mop.  I use apple cider vinegar, olive oil, worchestershire, salt, pepper, sometimes spices, and either bourbon or beer.

I mop it on every two hours or so.

Euge - do you flip your brisket?  Or just keep it fat side down?

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