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Messages - Joe Sr.

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1306
All Things Food / Re: Smokin time
« on: May 25, 2015, 11:27:23 AM »
Nice.  Snacking on some burnt ends right now.  And sipping a tall one.

1307
All Things Food / Re: Smokin time
« on: May 25, 2015, 07:01:51 AM »
Just got the coals going for ribs.  Will be tapping a wheat beer, too.

1308
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 01:27:09 PM »
I don't stir the gelatin in.  I'd be pretty leery of stirring the beer much after it's fermented.

Gelatin should be able to knock out chill haze, as well as yeast.

I've found it works pretty effectively and I just pour it into the top of the keg.

It should diffuse throughout the beer and settle out.

1309
Commercial Beer Reviews / Re: Spencer Trappist Ale
« on: May 22, 2015, 12:05:46 PM »
Yes.  I paid about $16 for the four pack. 

At first I thought maybe I'd frozen the bottles, since it was in a hotel fridge but they were not frozen.

Started gushing before you could get the cap off, which pissed me off.

BIG rocky head when you poured.

It really was quite good, though.

1310
Commercial Beer Reviews / Spencer Trappist Ale
« on: May 22, 2015, 11:47:15 AM »
I had some of this a couple weeks ago when I was in Rhode Island.

It was tasty and pretty much as they described it.  Peppery.  Had a linger bitterness that was a bit odd but not off putting.

All of the bottles (4 pack) were gushers.  Slow gushers, but nonetheless.  I'm wondering if they bottled too early or if they were infected.  Maybe that's the odd bitterness.

The beer was expensive.  I'm not sure I'd do it again, but I probably would just cuz.  And to see if another four pack would be gushers.

1311
Yeast and Fermentation / Re: Nottingham dry yeast
« on: May 22, 2015, 09:53:59 AM »
I don't find Notty clean at all.  To me, it's tart, bready, and estery.

100% my experience.  I get weird tart flavors from it that I don't like at all.

However, if you pitch it with Windsor I think it's fantastic.  Can't explain that, but I've experienced it.

I've only had one beer in the past 5+ years that I pitched with Notty that didn't come out tart and that was a big old ale that aged for about a year, so maybe some of the tartness and esters aged out.

1312
Kegging and Bottling / Re: Regulator Question
« on: May 21, 2015, 12:21:57 PM »
Mine kinda sits in the red most of the time.  But I did knock it over once.

It's only an indication of how much gas is left.  Even when its in the red, you have gas.

Until you don't.

Don't sweat it, unless you think it's leaking.  Soapy spray is your friend in that case.

1313
Kegging and Bottling / Re: Keg Lid Leak
« on: May 20, 2015, 03:20:07 PM »
I've got lots of extra o-rings.  Maybe that's a reason I haven't worried.

I also only hook up the gas when I need it.

I tend to have more leaks from bad poppets than from anything else.

1314
Kegging and Bottling / Re: Keg Lid Leak
« on: May 20, 2015, 02:35:25 PM »
Did you use keg lube on the o-ring?

How many people do this on a regular basis?  Maybe I should post a poll.

I hate keg lube.  It's impossible to clean off anything.

I don't use it on my o-rings, haven't really had any issues.

1315
yes you can add sugar during fermentation. I wouldn't waste the money on clear candy syrup though. plain old table sugar is just fine. you can boil it if you want or just add it directly to the fermenter. it will disolve as the yeast work on it.

I've added sugar directly to the fermenter on numerous occasions.  No worries.

If you're adding a significant amount of sugar, you probably want to stage the additions rather than adding it all at once.

1316
Kegging and Bottling / Re: Rubber Handle Kegs
« on: May 20, 2015, 06:37:32 AM »
I've tried to clean the black rubber.  It's not really possible.

As long as you're not getting crud on your hands when you move them, fuggedaboutit.

1317
Yeast and Fermentation / Re: Controlling FG
« on: May 19, 2015, 02:07:05 PM »
IMO, the point with secondary isn't so much that there's something wrong with it as that it often (usually) just isn't necessary.

After years and years of religiously racking to a secondary I slowly drifted away from it out of laziness and having other things occupy my time (children being one of those).

Since failing to use a secondary didn't seem to harm my beer in any way I simply stopped doing it.

If you want to do it or feel you need to do it, and you do it carefully, there shouldn't be any issues with using a secondary.  It's just one more thing to sanitize, etc. though.

But using it as a mechanism for controlling gravity seems like a risk.

1318
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 07:28:32 PM »
I've read in several places that it's more effective on chill haze when the chill is actually present (ie., cold temps). I don't know, but it noticeably works better to me when the beer is cold first.

This.  If you want to knock out chill haze, you have to let it form first.

Plus, I usually only fine after I know I need to.  If I don't need to, I don't.

1319
Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 02:56:29 PM »
pours clear till you bump or otherwise jiggle the keg

This is key, though.  If you move your keg, you'll get some cloudy pours again.

Not a big deal, for me.  But if I'm worried, I do what Mort suggests.  Crash, fine, and transfer to a new keg.

1320
All Things Food / Re: Smokin time
« on: May 18, 2015, 02:03:50 PM »
I'm glad that's not your actual set up.  I would have to get to work making mine look less hillbilly.

This weekend will require smoking some ribs and some shoulder.  Maybe some chicken.

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