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Messages - Joe Sr.

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1276
The Pub / Re: Whiskey
« on: May 04, 2015, 08:10:40 AM »
Since they're single barrel bottles, there is variation as I'm sure you know.  So my bottle of Elmer may be a tad different than yours.

My current bottle of Elmer has just been standing out a little bit more than the others.  Not a huge amount, but enough.  I'll try it tonight to check for rough edges.

1277
The Pub / Re: Whiskey
« on: May 03, 2015, 06:00:06 PM »
Been trading off between wathens, Elmer lee, and four roses single barrel lately.

All delicious. But I think I prefer the Elmer.

1278
Yeast and Fermentation / Re: Transition from primary to secondary
« on: May 01, 2015, 02:05:53 PM »
Let it be at this point. Most Belgian yeasts are pretty hardy and also tend to stick around in suspension so you should be fine, but as you have surmised it's not a good idea ever to rack before fermentation is finished.

You may need to be patient though.  It's likely to take a little longer to hit final gravity.  No need to rush things, though.  I rarely even check gravity before it's been in the fermenter for a couple weeks.

Most guys here agree on this, but there are those few who continue to tout the benefits of clarifying in a second vessel....YMMV, of course.

I agree.  My beer is pretty clear by the time I keg it, but that's usually four weeks or so after pitching the yeast.  If it needs to clarify further, that happens in the keg.

1279
Kegging and Bottling / Re: Life span of beer in a keg vs a bottle
« on: May 01, 2015, 01:59:39 PM »
I've had kegs of high alcohol beer, sours, and other stuff that I don't drink daily be delicious after 3 years.  The key is too keep the temp fairly constant and keep the CO2 turned on. We just finished a keg of sour porter that I made in October 2012.

No real need to keep the CO2 turned on unless you have a leak.

If I'm storing them, I tend to over pressurize a bit, though.  They're stored at cellar temp (+/- 55F).  When they go into the fridge I let them chill and then bleed off the pressure.

I've got some old ales in kegs that are a couple years old.  Of course, a little oxygenation doesn't hurt them.

1280
You are correct.  If it's a slider, it's gotta be one of those two.

If it's got a skirt, it should be a G.

Looks like a pretty nice haul.

1281
The bodies of the couplers can vary.  The valve is the most distinguishing part.

For example, of the Ds that I have at least one is a "low profile" and looks nothing like the others.

You could try taking them to a liquor store, too.  Those guys should know.  Or a bar.

1282
You can't tell from the top.  The only one in that photo you can tell anything from is the blue one at the bottom which looks like a standard "D" coupler.

Is this the site you looked at: http://www.micromatic.com/draft-keg-beer/keg-taps-couplers-cid-801.html

EDIT: Doesn't help at the moment, but I have S and D couplers at home.  If you can't figure it out, I can post photos tonight or later this weekend.

1283
If 100% extract doesn't attenuate as well as grain, I wonder if it would help doing a partial mash with a few lbs of 2-row?  If so, how much should I use?

Each pound of 2-row will convert twice its own weight in other grains, so for most any mini-mash a pound would be enough. Expect each pound of grain in the mash to contribute around 0.004-0.006 SG in 5 gal of wort.

This could also just be a recipe issue, especially if you're already using 10% simple sugars. Make sure to use only the lightest extract you can find and get your color and flavor from the specialty grains.

It's also difficult, verging on impossible, to tell the difference between two FGs that close, so at a certain level you just can't sweat it.

I've found Breiss pils DME to be the most fermentable and lightest color available.  You could give that a whirl and see how it works. 

LME and darker DME will typically be the ones that don't finish as low as you'd like.

1284
General Homebrew Discussion / Re: Cloudy lager after kegging
« on: May 01, 2015, 06:39:03 AM »
Gremlins.

1285
Kegging and Bottling / Re: Lines and Disconnect Cleaning
« on: April 30, 2015, 01:54:37 PM »
I run sanitizer through my disconnects and lines.

I also disassemble the disconnects periodically and soak them.  Be careful, as there is a small o-ring in there that can get lost.

1286
General Homebrew Discussion / Re: Cloudy lager after kegging
« on: April 30, 2015, 10:30:46 AM »
I thought it was "don't fear the foam."  Or does that apply mostly on the fermentation side?

I've kegged with some star san foam in the keg and not found that it impacts clarity.

1287
Kegging and Bottling / Re: Kegerator Location
« on: April 30, 2015, 06:52:41 AM »
Basement.  And, yes, I've had a tap leak.  Beer runs out of the fridge, across the floor, and into the floor drain.

Not a happy occasion when that happens, but it only happens from stupidity and laziness.

1288
General Homebrew Discussion / Re: Cloudy lager after kegging
« on: April 29, 2015, 08:22:11 AM »
How does it taste?

How could it be clear in the carboy, plenty of time for everything to drop out, and then be cloudy when I'm pouring out of the keg!?!?

1) something in the keg
2) something in the draft lines
3) something in the transfer process

Try a new tap and see if that makes a difference.  How are you pouring it?  Through a picnic tap?  a draft tower?

1289
Kegging and Bottling / Re: Keg Headspace
« on: April 29, 2015, 07:13:19 AM »
The gasses will mix, but once you purge a couple of times the o2 is negligible.

In a thread from past years, which I shall not look for, someone posted an analysis of the theoretical mix of o2/co2 when purging.  The o2 percentage drops precipitously as you fill and purge with co2.  It's never 100% gone, but effectively so.

No doubt that filling with star san, pumping out, and then filling with beer in a closed loop is the best way to get all of the 02 out.  It's just not really necessary for most of us.

1290
General Homebrew Discussion / Re: almost a lost year brewing
« on: April 29, 2015, 07:00:37 AM »
This is the first mention of the aquarium pump for aeration. How are you filtering the air going into the wort? If there is not a sterile filter between the pump and the wort a resident bacteria inside the pump could be the cause. We will see I guess once this current experiment runs it's course.

This is the first time I use an aquarium pump. Because I couldn't get a filter on time, I put the pump inside a small box (previously I'd shot it with Star San) and cover the box with a piece of fabric soaked of alcohol.

Personally, I would have just skipped the pump if it didn't have the micron filter on it.  But, we'll see what happens.

Good luck and best wishes.  I hope you get beer that you can enjoy.

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