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Messages - Joe Sr.

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The thing I'd worry about with racking 2.5 gallons to a 2.5 gallon keg, is maybe having a little more than you thought you had and over filling the serving keg.

Run off a liter or so into a plastic soda bottle with a carb cap.  Shake it to carb, throw it in the freezer and enjoy in 30 minutes.  For quality control sampling purposes, of course.

Ingredients / Re: question about dry hop time frame.
« on: May 30, 2014, 08:28:16 AM »
I do 2.5 gallon batches in better bottles and the Tea ball thing intrigues me. Do you find they are as effective as the 1 gallon strainer bags, or better? I've been reading that some like to sink the bag and others don't.

I never used strainer bags.  I kinda like stainless and the effort to remove the bag from the carboy stopped me from ever going that route.

The only thing with the teaballs is that since they need to be small enough to fit through the neck of the carboy you need several.  You can't fill them more than half-way because the hops expand.  They're easy to clean, though, and they close securely.  Utilization is maybe reduced?  I dunno.

Ingredients / Re: question about dry hop time frame.
« on: May 30, 2014, 08:22:25 AM »
Dry hips chafe too much.

Yeast and Fermentation / Re: Trader Joe's Vintage Ale from Unibroue
« on: May 29, 2014, 01:56:50 PM »
Yes.  Special release.  Available in the fall, IIRC.

Yeast and Fermentation / Re: Trader Joe's Vintage Ale from Unibroue
« on: May 29, 2014, 01:51:55 PM »
I came across a couple bottles in my cellar last weekend.  Maybe I'll pop one open.  My recollection is they're not too bad at all.

FWIW, I've cultured the yeast from La Fin du Monde and it does quite nicely.  I'm sure you could culture the yeast from one of these or, as Denny notes, buy a smack pack when they are available.

Extract/Partial Mash Brewing / Re: IBU Calculation
« on: May 29, 2014, 12:34:32 PM »
Right, so something must be off.

Beersmith might have been giving me 48 (not 28) but I'm going off memory and I was staring at it after the Hawks won in double OT last night.

General Homebrew Discussion / Re: Blending. Again.
« on: May 29, 2014, 12:28:38 PM »
Is it kegged?  Would you want to de-gas it and blend it into an actively fermenting beer?

I imagine you could ferment out some of that sweetness, but this may be too much handling.

Use it for sauce when you cook.  I bet it would be great cooked down into a glaze.

Alright.  I'll probably give it a go.

I'm thinking this might be a way to boost the hops a little bit, too.  Throw some in with the maltodextrin, boil for 30 minutes.

Extract/Partial Mash Brewing / Re: IBU Calculation
« on: May 29, 2014, 11:42:28 AM »
Sorry, I read it as BYO and not Zymurgy. I will try entering in to my software later tonight. May have been a typo in the article.

I snuck back after the initial post and edited it.  Thought it was BYO, but looked at the recipe after I posted.

Have either of you done this?

I'm tempted to just let it be.  It's not bad, just not quite stout enough.

Will maltodextrin dissolve in the fermenter?  Or boil it up in a sauce pan and add it in (cooled, of course)?

Extract/Partial Mash Brewing / Re: IBU Calculation
« on: May 29, 2014, 11:37:40 AM »
Yes to entering the AA%.

I actually used a recipe from Zymurgy that is pretty much identical, but all-grain and uses fewer Cluster hops.  I adjusted the recipe only to replace some of the base grain with DME.

Extract/Partial Mash Brewing / IBU Calculation
« on: May 29, 2014, 10:41:01 AM »
Another post related to my Old Rasputin "clone."

I followed the recipe since I've never brewed this one before. Zymurgy, July/August 2007.

The recipe says 92 IBUs, but Beersmith calcs something like 28.  The warm and uncarbonated sample I had last night did not taste nearly hoppy enough to be close to Old Rasputin.

The recipe calls for 2 oz of Cluster for 60 minutes, 1 oz of Northern Brewer at 2 minutes, and 1 oz of Centennial at 2 minutes.  I've seen a couple other recipes (BYO) that take the Cluster up to nearly 4 oz, but even then I'm not getting 92 IBUs.

I've never been a numbers guy so I don't usually pay all that much attention to IBUs. And I know Beersmith is only a tool.  But what am I missing here?

Is there anything you can do to increase body/mouthfeel after the beer is fermented?

I did a "clone" of Old Rasputin following an old Zymurgy recipe and it came out pretty thin.  It finished 10 points lower than the expected FG from the recipe and the hydrometer sample leaves me feeling that it just won't have the body I had hoped for.

Kegging and Bottling / Re: New Kegs - Manufactured in India
« on: May 29, 2014, 09:59:13 AM »

it does mention (as noted above):
Kegs will have cosmetic blemishes such as scratches, discoloration and dents.  Certain brands of disconnects need to be forced onto post and the collar manually pushed onto post to snap on but work great!   

Oddly, they only have that info on the page for the Class 2 kegs. 

Ingredients / Re: question about dry hop time frame.
« on: May 28, 2014, 11:36:08 AM »
Any idea what the diameter of that thing is?  Or, more precisely what I'm interested in, the width of the keg mouth?

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