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Messages - Joe Sr.

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1306
Beer Travel / Re: Chicago
« on: April 09, 2014, 08:07:13 AM »
How have I missed Monk's after all the time staying in the Loop?

Joe, it does seem like a long ride on the Red line. If it is your daily commute, it may seem quick. It all depends on what 69franx defines as short.

With children, well then, Local Option might be out.

It IS a long ride on the Red line, but any trip on our lovely public transit system seems long to me.

I'm lucky that my office is close to home and I've not taken public transit on a daily basis for almost 15 years.

When I did take the Red line downtown, it was 45 minutes door to door.  Cabs are quicker, but would be close to $30 with tip.

1307
Beer Travel / Re: Chicago
« on: April 09, 2014, 06:57:18 AM »
Monk's Pub is a funky place, but their hours may not match yours. Lake & Wells
http://www.monkspubchicago.com

I love the Monk's recommendation.  Used to go there when I worked at City Hall and had my farewell party there.  Floor full of peanut shells.  Dim lighting.  Old school.

Miller's is another old school recommendation.  S'posed to have good ribs but I don't recall if I've ever had them.  I probably have.

With kids in tow, I'd check out the Goose Island Clybourn location.  They usually have several somethings on tap you can't get elsewhere.  The food is decent, too.

Even though Jeff thinks the Hopleaf is so far north, it's in my neck of the way (or nape of the woods, if you prefer).  Kids are not welcome there, but that stretch of Clark Street has a lot of good bars and restaurants and boutique shopping.  Half Acre and Metropolitan Brewing are close by (walking distance) as is Koval Distillery in the event you would have time for a tour.  Hamburger Mary's brews their own beer, though I've found it to be hit or miss.  They usually have a few on tap and it is actually brewed right there.

If you get up that way, I'd hit Lady Gregory's (good beer list, specatacular whiskey selection) and Jerry's, for sure.  Big Jones is a New Orleans style restaurant and has a solid bar as well.

With the kids, you could hit George's for ice cream or Taste of Heaven (though they don't really like kids there).

Unfortunately, there's not that much downtown.  You really need to get out into the funkier neighborhoods to find the gems.

1308
Kegging and Bottling / Re: priming and CO2 in a keg
« on: April 08, 2014, 06:59:07 AM »
When you carbonate using priming sugar or any other type of sugar, you will use less than what you would use if you were bottling. For 5 gallons of a blonde ale, I would normally use about 4.2 oz of dextrose if I were bottling. In the keg, I used 2.10 oz of dextrose which I found from Beer Smith. I still picked 2.4 volumes of CO2, but it gave me the amount to use if I were bottling or kegging and not force carbonating with gas.

If you use too much priming sugar, you will over carbonate your beer and have foam issues when serving.

This is the key, IMO.  Larger vessels require less priming sugar for whatever reason.  I know there are some that disagree, but my experience follows what others are saying on this thread.

If you primed with the same amount you would use for bottling, you would get overcarbonated beer.  OF course, you can always bleed off some gas and let it equalize at a lower PSI, which is the beauty of kegs.

1309
Ingredients / Re: Using Lactose in RIS
« on: April 07, 2014, 10:40:52 AM »
1.5 oz of medium toast French oak is not too much.  But six months is longer than I've gone on oak.

I'd pull it from the chips and age it for another six months before making a decision.

1.030 is a pretty high finishing gravity, so I can't imagine adding any more sweetness.

1310
I doesn't work for every style, but the few times I've done so I've generally had good luck by keeping the specialty grain amounts the same and using these as my steeping grains. Then I add enough extra light or pilsner DME to the recipe until it matches the OG of the original recipe.

This is exactly the way I used to go about it.

I would also say if you're steeping, you should go ahead and do a mini-mash.  That's a good way to bring in the Munich malt, etc.  If you don't hit what you're looking for, adjust the specialty grains, etc. and rebrew.

1311
I've converted most all of my regular recipes from all-grain to extract and back to partial mash. With the exception of my original recipes.

I have not used beersmith for most of the conversions but instead used 3/4 lb to 1 lb for grain to lme and 2/3 to 1 for dme.

For the most part it's worked well for me.


Sent from my iPhone using Tapatalk

1312
Kegging and Bottling / Re: Shake Carbing
« on: April 05, 2014, 05:37:20 AM »
Speaking from experience, don't invert the beer when shaking it. Even with the gas pressure, beer can go back up the lines and then you have to tear every thing apart and clean it. I used a carbonation cap that fits on my gas line. I made my own out of Aluminum and threaded it so a keg post screws on.

Pressurize.  Disconnect.  Shake.  Repeat.  No worries.

1313
Kegging and Bottling / Re: Shake Carbing
« on: April 04, 2014, 02:27:22 PM »
I built my own from a tire valve and a two liter cap.

I just go ahead and use my CO2 tank, but you certainly could use a cartridge although it's hard to control the PSI and would be particularly concerning with glass.

No need for priming sugar.  The beer is carbed and ready to drink after about 30 minutes in the freezer.


1314
Kegging and Bottling / Re: Shake Carbing
« on: April 04, 2014, 01:45:26 PM »
I shake carb a 1/2 liter like this every time I keg.  However, Kramerog is correct that it might not really be a solution to replace bottling.

It's great for a quick turnaround, though.  I tapped a mini-keg last weekend that was flat so I juiced it up with CO2, shook it, and 1/2 hour later it was good to go.

1315
Yeast and Fermentation / Re: Infection
« on: April 04, 2014, 10:23:40 AM »
What does the beer taste like?

I tried to post this earlier, but I'm having issues today...  My session keeps timing out.  Whatever that means.

Definitely take a sample and taste it.  And post a photo.  Gray foam could be anything.

1316
Yeast and Fermentation / Re: Belle Saison Stats?
« on: April 04, 2014, 10:22:26 AM »
Many favorable comments...using my LHBS's award winning recipe.  So I can't take much credit for it

Of course you can take credit for it.  You brewed it.

1317
Equipment and Software / Re: brew nanny
« on: April 03, 2014, 08:24:17 AM »
OK, so you get a report via wifi that the temp is too high.  What do you do about it when you're not there?  To me, this thing is a solution looking for a problem.

You freak out and worry.  Drop whatever you're doing and go home to tend to your beer.

I've often thought that it might be nice to have a device that would track and log temps so you could see the hour by hour (or more frequently) temp fluctuation, but I don't really care that much.

1318
General Homebrew Discussion / Re: HB Competitions
« on: April 02, 2014, 12:15:48 PM »
Minimum to advance is 30.

A solid score, to me at least, is 38 and above. 40s is real solid.

Edit -to Stevenb, good luck!

Thanks.  That fits in about where I would expect.

1319
Kegging and Bottling / Re: keg hopping while carbing
« on: April 02, 2014, 12:11:31 PM »
I bought stainless tea balls about 10 years ago that fit through the neck of a Better Bottle.  I'll use four for dry hopping tied off with floss so I can pull them out.  They work just fine in a keg.

You can also get a stainless tea infuser which is larger and made of mesh that would work well in a keg.  More exposed surface area and all that.

1320
General Homebrew Discussion / Re: HB Competitions
« on: April 02, 2014, 12:07:35 PM »
top 3, and have to score minimum of 30.

So, 30 is a solid score?  Honestly asking, as I have no idea.

Entered my first comp about a month ago so my frame of reference is limited.

I know 13 is B.A.D. but 30 sounds like it's more middle of the road than outstanding.

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