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Messages - Joe Sr.

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General Homebrew Discussion / Re: Gusher Infection?
« on: April 10, 2014, 12:25:01 PM »
Kegs need to be cleaned too...

General Homebrew Discussion / Re: Gusher Infection?
« on: April 10, 2014, 12:20:02 PM »
The bottles need to be cleaned with something.  Sanitizer doesn't clean.

I've had bottles that look visually clean but have a nasty film in them that lifts off when they are soaked.

General Homebrew Discussion / Re: Gusher Infection?
« on: April 10, 2014, 12:10:37 PM »
I'd chill them all so you don't have bottle bombs, or else drink them soon.

You could open and recap quickly to let off some pressure, but with gushers that might just be a mess.

I'd also review how you're cleaning your bottles. A long soak in oxyclean and detergent should get most everything, bottle brush for stubborn stuff (or just throw those out) and then sanitize.

Alternatively, perhaps you over-primed?

General Homebrew Discussion / Re: Gusher Infection?
« on: April 10, 2014, 11:55:06 AM »
Is it every bottle?  An infection would continue to ferment the available sugars, which would account for the lower gravity.

The mini-keg being lower might indicate it was not done fermenting when you packaged it.  But the bottles being even lower would indicate an infection.

Are you taking your readings after degassing the beer?

General Homebrew Discussion / Re: Dry Hopping
« on: April 10, 2014, 11:25:55 AM »
I've always suspended the teaballs with dental floss.  I buy the flat style of floss and it usually seals pretty well.  No mint-waxed floss for this application.

Yeast and Fermentation / Re: WLP002 first experience
« on: April 10, 2014, 11:05:57 AM »
I don't even want to comment on what that looks like.

Wish the video was still available.

General Homebrew Discussion / Re: Dry Hopping
« on: April 10, 2014, 11:03:32 AM »
I use stainless tea balls filled 1/3 to halfway with pellet hops and dropped into the keg.  I keep my kegs at about 55F and dry hop for maybe a week to two weeks.  I don't dry hop often, but after tasting a couple bottles last night (one dry hopped, one not) I'll be dry hopping a little more I think.

Yeast and Fermentation / Re: WLP002 first experience
« on: April 10, 2014, 10:59:37 AM »
Just posted on your other thread.  I love the WY equivalent for my English ales.  Absolutely love it.

It's a weird sticky clumpy yeast, but it makes good beer better IMO.

Beer Recipes / Re: Chocolate Stout Porter
« on: April 10, 2014, 10:57:23 AM »
I believe WLP002 = WY1968.  This is a clumpy flocculant yeast.  Like egg drop soup.

But it makes outstanding English style ales.  I always have this yeast in rotation.

Equipment and Software / Re: Heating elements for fermentation
« on: April 10, 2014, 08:59:06 AM »
I have been using a Walmart hair dryer.  $15.  Works great.

That scares me.  I have visions of fire.

Maybe it's no less risky than a ceramic heater, but still.

Can't you get oxygen from a welding supply place?

I would definitely get the stone on the stainless wand.

Kegging and Bottling / Re: priming and CO2 in a keg
« on: April 10, 2014, 06:39:30 AM »
I also felt I was having oxygen issues with the kegging but I never gave the keg a blast of co2 to seal up.  I think this would be wise to do as well.

I purge the keg with CO2 before filling and then purge the head space a few times after filling by pressurizing and then releasing the gas via the PRV.

Beer Travel / Re: Chicago
« on: April 09, 2014, 08:07:13 AM »
How have I missed Monk's after all the time staying in the Loop?

Joe, it does seem like a long ride on the Red line. If it is your daily commute, it may seem quick. It all depends on what 69franx defines as short.

With children, well then, Local Option might be out.

It IS a long ride on the Red line, but any trip on our lovely public transit system seems long to me.

I'm lucky that my office is close to home and I've not taken public transit on a daily basis for almost 15 years.

When I did take the Red line downtown, it was 45 minutes door to door.  Cabs are quicker, but would be close to $30 with tip.

Beer Travel / Re: Chicago
« on: April 09, 2014, 06:57:18 AM »
Monk's Pub is a funky place, but their hours may not match yours. Lake & Wells

I love the Monk's recommendation.  Used to go there when I worked at City Hall and had my farewell party there.  Floor full of peanut shells.  Dim lighting.  Old school.

Miller's is another old school recommendation.  S'posed to have good ribs but I don't recall if I've ever had them.  I probably have.

With kids in tow, I'd check out the Goose Island Clybourn location.  They usually have several somethings on tap you can't get elsewhere.  The food is decent, too.

Even though Jeff thinks the Hopleaf is so far north, it's in my neck of the way (or nape of the woods, if you prefer).  Kids are not welcome there, but that stretch of Clark Street has a lot of good bars and restaurants and boutique shopping.  Half Acre and Metropolitan Brewing are close by (walking distance) as is Koval Distillery in the event you would have time for a tour.  Hamburger Mary's brews their own beer, though I've found it to be hit or miss.  They usually have a few on tap and it is actually brewed right there.

If you get up that way, I'd hit Lady Gregory's (good beer list, specatacular whiskey selection) and Jerry's, for sure.  Big Jones is a New Orleans style restaurant and has a solid bar as well.

With the kids, you could hit George's for ice cream or Taste of Heaven (though they don't really like kids there).

Unfortunately, there's not that much downtown.  You really need to get out into the funkier neighborhoods to find the gems.

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