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Messages - Joe Sr.

Pages: 1 ... 85 86 [87] 88 89 ... 260
1291
Ingredients / Re: coffee
« on: November 06, 2014, 10:46:22 AM »
I'm with Denny on the amount of beans, but I've added them in the keg.  Pulled when I like the taste, approximately a week.

1292
Equipment and Software / Re: Fermentation Chamber suggestions
« on: November 04, 2014, 11:15:24 AM »
Another important question is what temps you're hoping to maintain.  Will you be lagering?

I have a room in my basement (approx 6 x 12 x 7) that is temp controlled at 60, which is just fine for my ales.  I can get it colder, if I need to, but it's pretty inefficient for lagers because the room is too big.

I have a window unit to cool in the summer and a ceramic heater to warm in the winter.

1293
Yeast and Fermentation / Re: Artificial Oxygenation
« on: November 03, 2014, 04:08:23 PM »
I tried olive oil once or twice in my starters.  I have no idea if it did anything.

I don't think it hurt anything, but I'll stick to yeast nutrients and a stir plate.

1294
Yeast and Fermentation / Re: Artificial Oxygenation
« on: November 03, 2014, 03:21:03 PM »
I'm not so familiar with fish tanks, but an oxygenation tablet sounds like something that's designed for a continuous oxygenation application.

I don't want to continuously oxygenate my wort, simply provide enough oxygen at the outset for the yeast to do their thing.

1295
General Homebrew Discussion / Re: Another reason to enjoy home brew
« on: November 03, 2014, 09:17:16 AM »
At the very least this post gives us another chance to come up with some more beaver anal gland jokes.

Who needs a reason?

1296
Other Fermentables / Re: Cider, Scotch Ale style
« on: October 30, 2014, 02:33:34 PM »
I wonder if you'll have any issues with pectin.  When I've made cider I've simply pitched the yeast into the cider and let it do it's thing.  My understanding is that heating the cider can set the pectin and leave you with a hazy cider.

1297
Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 27, 2014, 06:37:28 AM »
I tapped a keg of old ale for a party this weekend.  From the notes on my keg it was pitched with Notty/Windsor harvested from a previous batch.  It went from 1.092 to 1.008, so that's a powerful combo.

1298
Extract/Partial Mash Brewing / Re: Cooling a full batch extract brew
« on: October 24, 2014, 08:26:55 PM »
One hour?  How much water are you using?

I don't generally worry about saving water, but that seems extreme.

1299
Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 24, 2014, 10:18:03 AM »
I harvested it, but I don't think I repitched it.  As I stated, I'm not a fan of Notty but I have (or had) some sachets left over from before I decided I don't like it.  I had a pitch of Windsor that was slow taking off, so I pitched a sachet of Notty and the beer came out great.  I often get tartness from Notty but I did not notice it with the combo.

1300
Yeast and Fermentation / Re: Strange yeast behavior
« on: October 24, 2014, 07:10:52 AM »
5 days is no time at all, in my experience.  I'd give it more time to drop.

If you're in a hurry and clarity is important I'd chill it then hit it with gelatin.

But, since you're dry hopping I'd just wait a week or so and toss the hops in.

I've had batches that just won't clear, even with significant time in the fermenter.  Sometimes you just need to use gelatin.

1301
Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 24, 2014, 07:07:13 AM »
With those choices I would either use Windsor or Windsor/Nottingham combined.

I'm not a big fan of Nottingham, but I've made a great porter in the past with that mix.

I have no experience with Mangrove Jack.

1302
I agree with Keith that I'd probably let it ride.  I've made some great stouts in the 1.083 range.

I've also added sugar to the fermenter to bring the OG up to where I wanted it, so that is a viable route if the OG/abv is important to you.  I've added the sugar direct into the fermenter, all at once, no problem.  Maybe not a full pound at once, but at least 1/2 pound followed by 1/2 pound the next day.  I've had no issues pouring it in dry, no need to make a simple syrup. 

1303
Commercial Beer Reviews / Re: Fullers
« on: October 24, 2014, 06:56:48 AM »
Never had their Vintage Ale, but London Pride is one of my favorites.  I can't quite nail it on my own system, but I've gotten close.

Best flight ever was one to Europe where they had it in cans.

1304
Yeast and Fermentation / Re: Making a started (Wort) from grain
« on: October 23, 2014, 10:04:32 AM »
Same here, but without the second boil. When I'm doing a high-gravity beer I'll boil some tail runnings down to ~8°P and freeze it in 500 mL blocks. Then when I need to propagate I just thaw the correct number directly into the glass jug for the starter.

I think you've just given me a use for my old ice cube trays.  I typically freeze starter wort in bags, but cubes could be pretty handy for scalable volumes.

1305
Which?  Supplement rather than replace?

I am not a new brewer, so perhaps my perspective is off and I've never done fly sparging because it always just seemed too damn complicated, but I do think there are real logistical issues to BIAB on a larger scale.  Not to say they can't be overcome but if one needs a hoist then simplicity is defeated.

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