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Messages - Joe Sr.

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The Pub / Re: Whiskey
« on: December 17, 2013, 05:37:34 AM »
FWIW Four Roses Single Barrel is great. It was great neat and on the rocks.
+11 my favorite!

Agreed.  Worth every penny, IMO.

Questions about the forum? / Re: Buttons don't work
« on: December 16, 2013, 02:41:27 PM »
Try a little WD40?

PB Blaster.  And if that doesn't work, the BFH.

The Pub / Re: Plywood face frames?
« on: December 16, 2013, 01:31:40 PM »
When my dad redid our kitchen cabinets when I was a kid he used oak finish ply for the faces and edged in natural oak lumber. This approach saved lots of money as the whole face didn't need to be solid lumber but he could still put a lot of detail around the edges.

With the left over oak lumber he bordered the counter and made some thresholds for the door ways.

Don't they make cabinet grade plywood for exactly this purpose?

IME, it's not used for the face frames, though, as you can see the plys (plies?).

Phil - I understand it's not as easy as going out to Lowe's to buy a sheet of plywood, but I'd do a few tests with the router before you decide that's the route to go.  Even if you can get a clean cut, you may not like how the exposed plys (there we go again) look.

Equipment and Software / Re: oxyclean
« on: December 16, 2013, 01:14:48 PM »
I'm thinking the tap water is probably cleaner than your thumb though, even if you 'sanitize' your thumb with vodka.

With the places my thumb has been you can take that to the bank.

I have one of those little plastic clamp things on my lines to shut off the flow.  Keeps the concern of thumb sanitation out of the equation.

Equipment and Software / Re: oxyclean
« on: December 16, 2013, 10:34:53 AM »
Ok, two quick questions.  What is AL and why no hot water for carboys?  I'm using plastic carboys so would that make a difference?  That's three questions, but who's counting?

AL= aluminum.  Some people use Al kettles

Hot water should never be used on glass carboys.  There's too much risk of shattering.  Yeah, I know some people do it, but I'd rather be safe than sorry.  No problem with plastic.

I wouldn't use really hot water with plastic carboys.  There's some what has had them shrivel.

I've not had that happen, but I try to keep the water at a reasonable temperature.

The Pub / Re: Whiskey
« on: December 16, 2013, 07:56:42 AM »
FWIW woodford, when it first was released, was close to sublime and a great deal @ ~$30 per fifth. It's lost a little of it's complexity over the years and is not quite the whiskey it once was, but still very good.

I bet this is related to the increased popularity of whiskey and rye.

There are a couple labels that I know hit the shelves and are gone quickly.  Last time I looked for Van Winkle Family Reserve Rye you couldn't get it and probably not for a couple years.  Which also factors into the crazy prices for Pappy.

Maybe Woodford is rushing (I know, hard to rush aging) some part of the process or taking a short cut to get more product to the market.

Congrats. Gotta love kegging.

I always sample a few days before a party so Ican make sure serving pressures and carbonation are dialed in.

The Pub / Re: Whiskey
« on: December 14, 2013, 01:21:20 PM »
Maker's Mark is like the Sam Adams of craft beer. 

Good way of putting it.

I do think (obviously from my earlier comments) you can find decent bottom shelf whiskey, but a random shotgun sampling of the bottom shelf is not what I'd advise.

Just checking prices on-line at Binny's, you could get Four Roses yellow label for the same price (at least here) as JTS Brown.  Interestingly, Brown gets some decent reviews on the bourbon forums.  Who knows?  I'm sure someone out there likes Evan Williams.

Eagle Rare and Buffalo Trace both are available in 375ml and under $20.  I really think small bottles and comparison tasting is a good way to go.

The Pub / Re: Whiskey
« on: December 13, 2013, 06:59:02 PM »
I must be using another definition of ubiquitous.

No.  I doubt it.  Like I said, I may have overstated, but to my knowledge (not gleaned from first person visits or interviews) sour mash is a common practice in the production of bourbon which you are more likely than not to find.  Pretty much everyone employs it, though not all.  Even the local distiller I am most familiar with produces whiskeys that cannot be bourbon (grain bill) they employ (IIRC after a night of sampling) a sour mash in making their various whiskeys.

I can't speak to the ratios. Nor to anything related to actually producing whiskey.  Other than what I've learned from observation, reading, etc.

Nor am I suggesting that producers of Scotch whisky or Canadian whiskey employ this technique.  I have no idea.  My comments were restricted to the production of commercial bourbon.

My larger point was that there is nothing that Jack Daniels is doing in producing Tennessee Whiskey that is different from bourbon production.  Neither sour mash nor charcoal filtration is limited to Tennessee nor do they produce something that is not bourbon.  JD is bourbon.  The Tennessee Whiskey appellation is a marketing gimmick.  Even if they succeed in getting DOC status, which I seem to recall they were going for with respect to the European market.

The Pub / Re: Whiskey
« on: December 13, 2013, 05:06:44 PM »
Perhaps "ubiquitous" is overstating it. But it's not confined to Tennessee whiskey.

Edit: BTW, Chuck Cowdery who is something of an expert in bourbon claims here that all the major distilleries employ the sour mash technique:

Which would make it ubiquitous and at the least nothing particularly out of the norm.

The Pub / Re: Found this today
« on: December 13, 2013, 04:01:06 PM »
No kidding?  With the Trappist stamp and all.

I know there are abbeys or monasteries that are brewing in the states (can't recall and not looking them up) but it's pretty wild to have a new Trappist brewery.

Hopefully, this is more than the monks giving in to commercial pressures.  It could dilute the "brand."

Kegging and Bottling / Re: New or old Soda Kegs
« on: December 13, 2013, 03:05:44 PM »

FWIW, I don't believe they have lead in them.  I think it was a baseless rumor.
Anyone who knows anything knows that everyone on the internet knows that anything made in China contains lead ... except maybe Chinese lead.

Chinese lead is made out of tin.

Kegging and Bottling / Re: New or old Soda Kegs
« on: December 13, 2013, 02:54:23 PM »
Adventures in Homebrewing posted a report regarding the composition of their kegs.
I saw that, but didn't know what any of it meant. I guess it means they're safe.

From left to right the elements are Carbon, Silicon, Manganese, Phosphorus, Sulfer, Chromium, Nickel, Nitrogen

Lead (Pb) isn't listed. Does lack of listing raise concern?

I searched around and other stainless manufactures do not list it.

I am not a metallurgist, but my understanding is that lead is not a component of stainless steel.  Thus it should not be listed.

Now, I suppose it could be in the solder used on the welds.  But then, it should show up in the testing, right?

The Pub / Re: Whiskey
« on: December 13, 2013, 02:49:15 PM »
Tennessee Sour Mash... you get the point.  There's a ton of good whiskey and nasty scotch out there to explore. 

Tennessee whiskey = bourbon distilled in Tennessee + marketing.

Activated charcoal filtration? Done elsewhere, too.

Sour mash?  Ubiquitous in the making of whiskey.

But your overall point I agree with.  Not sure I agree with Canadian whiskey, but I've never really been forced to explore it.  Rye whiskey is good stuff, but I don't think rye is entry level.  It can be sharp.  But good rye is good stuff.  And it makes the BEST Manhattan.

Maybe buy a couple different half pints and try them side by side?  Maybe a good starting point is several of the mass market "decent" whiskeys in half pints.  That way, your investment isn't too much and you've got some for side by side.  Can you get half-pints of Makers? You certainly can't get Basil Hayden's in half pints.

As you can see, we all (or several of us) have strong opinions on whiskey.

Major - How about Black Maple Hill?  That's some good stuff, too. 

I'm starting to sound like a rummy.

Ingredients / Re: Gotta Vent about CaraPils
« on: December 13, 2013, 02:38:52 PM »
Tom, I read that as Gliadin is the name of the Gluten in wheat and that there is 69% total protein in wheat.  They are mutually exclusive...


If you are right then they are not mutually exclusive since total protein includes gluten. ;)  But raw wheat is something like 8-15% protein, not 69%.  Good malting barley is around 11-12% protein.

Also, they named the table "Type and Percentage of Gluten In Different Grains (in order)"  Note the "percentage of gluten" part of that.  They are saying that 69% of the total protein is gluten.  They are also saying that the type of gluten is gliadin.  Here is the problem - gliadin is a component of wheat gluten, but it is not 69% of the gluten or of the total protein.

Gluten is made up of several types of protein that go by different names.  Gliadin (and the others listed, including zein from corn) are the prolamin component of gluten from that grain.  Glutenin is in the glutelin family of proteins, and is a major component of the total protein and of gluten.

If you look at the table below you'll see that, under the conditions they tested, gliadin accounted for ~23% of protein content, and glutenin ~40%.

So I'm still going with that table being inaccurate.  And misleading.  And it has a typo.

But what is the percentage of gluteus?  Maximus?

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