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Messages - Joe Sr.

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1306
General Homebrew Discussion / Re: harshness from keg hops
« on: June 03, 2015, 02:27:48 PM »
Rather than a sure screen, I've used a braided hose.  Like you would in a mash tun.

Same thing.  I had a dry hopped beer that was chunky.  I might have just tossed them in with no bag, I don't recall.  But it was like pouring a glass of hop matter.

Slipped the braided hose on the dip tube and all was good.

1307
Yeah I don't know what they issue is or why NB/MW have selected a product clearly posing an unreasonable risk of injury through normal use.

What is the unreasonable risk of injury?  Glass breakage?  That's no different than any glass carboy.  And, while I no longer use glass, lots of people prefer it.

1308
Yeast and Fermentation / Re: Keeping Yeast Slurry Long Term
« on: June 03, 2015, 10:22:27 AM »
I agree with Sean.  I store my yeast in exactly the fashion you are describing and regularly use slurries that are months old.  When they get beyond a yearI will typically toss them but more because that means its a strain I'm not using much than because I worry about sanitation or viability.

Make a starter.  Use a small amount and use some yeast nutrient.

I've found this approach works much better than trying to wake up the entire slurry.

There is no need to feed the yeast during storage and I would not recommend doing that.

1309
Yeast and Fermentation / Re: Low Attenuation/High Floc?
« on: June 03, 2015, 10:17:10 AM »
I'll give another vote to Windsor.  I will also second Mark's comment about Windsor/Nottingham working well together.

As far as 1968/002 being less attenuative, I know lots of people say it is but in my experience it attenuates quite well.  I wouldn't consider it as a low attenuator at all.

My recommendation would be to control the body/attenuation with your mash not with your yeast.  Yeast doesn't always do what you expect it to do.

1310
Kegging and Bottling / Re: CO2 Storage
« on: June 03, 2015, 07:18:12 AM »
Leaking?  No.  The gas will expand.  Depending on how hot it gets, it sounds like most people here don't think a garage would be a problem.

I've never checked, but I'm pretty sure that my garage gets over 110 on really hot days.

Of course, I've never worried about the acetylene tank out there, and that has never exploded.

1311
I gave it a little more time and it finished at 1.012.

The hydrometer sample still tasted sweetish, but when I carbed up a sample that was gone.  I wasn't 100% happy with the sample, but two other tasters enjoyed it quite a lot.  I picked up a bitterness in the middle that I didn't like, but that could have just been yeast.  Or paranoia.

1312
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 02:21:33 PM »
I hear you.

I b**** about 3724, but I just kegged a tripel that took nearly two months to finish.

It was huge, and finished low.  12% tripel on tap for Jr's 4th this weekend.  Danger.

1313
I don't get "sour" from a yeasty sample, though everyone's perceptions can be different.  I get bitter and... yeasty.  I suppose it may be slightly sour but I've tasted it enough that I simply recognize the flavor as yeast.

Regardless, if it's sourness from an infection it will increase.  Give it time, and you'll know.

1314
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 01:36:27 PM »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.
1.055

1.055 = low gravity, as far as I'm concerned.

For my time and effort, a yeast that won't finish up a small beer in a timely fashion is not worth it.

I think I'll stick with 3711.  Though I am tempted to give 3724 a try once again, it's just requires too much babying.

1315
Yeast and Fermentation / Re: Fermentation won't start
« on: June 02, 2015, 11:42:56 AM »
I haven't taken a reading yet.  I will do that this evening.  Finally this morning I have a light krausen.  Still barely getting any bubbles from my blow off tube.  Seems to be a very weak fermentation.  This is my first time with this yeast.  I read some posts from people that said it stalled on them.  Maybe I was just being impatient.  I am used to seeing a much more vigorous fermentation.

Sounds like simply a slow start.  You should be fine since krausen is forming.

1316
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 08:49:23 AM »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.

1317
Beer Recipes / Re: belgian single
« on: June 02, 2015, 07:17:09 AM »
My favorite yeasts for lighter Belgians are (mostly in order) Ardennes, Unibroue, WY3787, and WY1388.

It's been awhile since I've used either 3787 or 1388, though.

1318
General Homebrew Discussion / Re: I received a bunch 10 year old hops
« on: June 01, 2015, 01:56:59 PM »
If the LME is as old as the hops I would throw it away. LME doesn't have a very good shelf life.

 :'(  What a shame.  There are 15 delicious gallons of potential beer wasted.

Are the cans bulged out? 

You can brew with old LME.  I've done it.  You can even use bulged cans, though people get very spooky about botulism.

The LME will have darkened and the flavor may be a bit oxidized, but you can certainly ferment it.

Someone, I want to say John Blichmann but my memory could be wrong, did an experiment with old LME a few years back.  My recollection is that you needed to overpitch your yeast to get attenuation, but that overall the results were not bad.

I doubt you'll make award winning beer, but if I had the time I'd probably brew with the old hops and LME and call it an old ale.  Pre-aged.

1319
Beer Recipes / Re: Sprucey rye saison
« on: June 01, 2015, 10:59:08 AM »
You're absolutely right that the type (and maybe even brand) of molasses impacts the flavor.

I prefer to use Barbados molasses, as it has a milder flavor. Lately though I've been using organic black strap.

Black strap has the strongest flavor.

Years ago, I made a oatmeal-molasses stout and used a LOT of molasses.  It was delicious.

It all depends on what you are looking for in the final beer.

1320
Beer Recipes / Re: Sprucey rye saison
« on: June 01, 2015, 10:09:10 AM »
2.5 cups of molasses in 5 gallons?  Wow.  That's a lot, IMO.

I use 4oz. in my imperail stout and it's noticeable.  I cut back from 8oz because that was too much.  I'm going by weight, not fluid ounces, but it's nowhere near 2.5 cups.  But I'm not looking for overpowering molasses.  I'm also using blackstrap.

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