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Messages - Joe Sr.

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1351
Pimp My System / Re: Pimp my Fermentation Chambers!
« on: April 23, 2015, 08:07:17 AM »
That's sweet.  Just for reference, how big are those fermenters?  Could you fit a carboy or betterbottle in those fridges?

1352
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 22, 2015, 10:20:58 AM »
I see they've posted, but I don't see any results on the brewing competition website.
Yeah no scoresheets or scores yet... Just if you won or not.

Yeah. I figured it out after I posted.

Coffee stout advancing.  3rd place in Chicago.

It was the best of my submissions, if I must admit that.

Woo hoo!!

I judged those, and the mini-BOS of those.  When you get your scoresheets back, my name is probably on there.  We didn't do scoresheets for the mini-BOS but I did judge that category in the 1,2,3 placements.  So even if yours wasn't in my flight, I obviously liked your beer!

Cool!  I'll definitely be checking the score sheets closely.

1353
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 10:17:23 AM »
I mash low, too.  I wouldn't go much lower than 150, though, as I've had some beers over attenuate when I mashed around 148.

I've taken it as low as 55 in fermentation and it chugged along just fine, but I raised them temp after a few days to make sure it would finish.  Took it up to maybe 68.


1354
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 08:06:55 AM »
The lower attenuation and diacetyl production for 1968 just wasn't as pleasant, and the fruity/earthy profile from 1469 is just what I am going for in a bitter.

I have no problems getting 1968 to attenuate.  I've used it in everything from small beers to big beers and it does just fine.

Big pitch, 02, and time (at least for the big beers).

1968 will regularly take my old ale from 1.09ish to 1.15 or thereabouts.

However, I've not used the west yorkshire and maybe a split batch is in order.

+1

I routinely get 75 - 80% out of 1968.  Never diacetyl.  It just needs to finish a bit warmer.

Maybe it just likes Chicago water...

1355
Kegging and Bottling / Re: Another foamy faucet question
« on: April 22, 2015, 07:55:22 AM »
When you hook it back up, start at 5psi or so and bring the pressure up until you get a pour you want.

When I hook up to Sanke kegs for our block party, I usually pour at around 5psi.  I have maybe 5 feet of line on the tap.  Much higher and I get foam.  That keg gets moved around a fair bit the day of the party.

1356
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 07:29:14 AM »
The lower attenuation and diacetyl production for 1968 just wasn't as pleasant, and the fruity/earthy profile from 1469 is just what I am going for in a bitter.

I have no problems getting 1968 to attenuate.  I've used it in everything from small beers to big beers and it does just fine.

Big pitch, 02, and time (at least for the big beers).

1968 will regularly take my old ale from 1.09ish to 1.15 or thereabouts.

However, I've not used the west yorkshire and maybe a split batch is in order.

1357
Kegging and Bottling / Re: Another foamy faucet question
« on: April 22, 2015, 06:56:31 AM »
I'm not sure that the bubbles in the line are the problem.  My guess is that is a high point in the line and the bubbles in the beer simply gravitate to there.

Try releasing the pressure on the keg to make sure you're serving at the PSI your set at.  The keg might have a higher pressure.  Your Sanke coupler should have a PRV on the side.

Then, I'd start super low on the serving pressure and bring it up to where you're pouring as you like it.

1358
Beer Recipes / Re: ESB thoughts
« on: April 22, 2015, 06:44:58 AM »
Ken, WY1968 (Fullers) is awful hard to beat. And personally, I don't use biscuit with MO - I think MO is toasty enough. I know some brewers do use both, though. I'm sure it'll be good.

You stole my comment.  Exactly my thoughts as I read through the recipe.  I don't think MO needs biscuit, but people do it.  No harm will come from it, for sure.

1968 is a personal favorite yeast for all English styles.  I've not used 007, so I can't compare, but you can't go wrong with 1968.

1359
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 10:31:07 AM »
Thanks.  First time I've placed beyond mini-BOS in my limited experience in competitions.

1360
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 08:22:00 AM »
I see they've posted, but I don't see any results on the brewing competition website.
Yeah no scoresheets or scores yet... Just if you won or not.

Yeah. I figured it out after I posted.

Coffee stout advancing.  3rd place in Chicago.

It was the best of my submissions, if I must admit that.

Woo hoo!!

1361
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 08:13:22 AM »
I see they've posted, but I don't see any results on the brewing competition website.

Never mind... I figured it out.

1362
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 21, 2015, 06:45:09 AM »
They used to wait until all the regionals were tabulated, but changed to the current model.  The old way would always be hung up on one tardy region.  I like the current way better, personally.
When the results were all released at once, and one region was late with the data, there was a lot of complaining from those that did not know if they should re-brew.

It is fun when you win a medal. This year my fun will be applauding and cheering for those I know who win medals.

With however many thousands of beers entered, someone is bound to be upset regardless of how it's done.

That said, it is definitely irritating that the Chicago judging took place over a week ago and the scores are still be verified.  But whatever.  I have no time to volunteer so all I can do is wait.

1363
Kegging and Bottling / Re: Universal Poppet O-ring
« on: April 21, 2015, 06:33:58 AM »
They also sell thicker cord stock and you can make your own 9864k33.  These are 5/16 for old wore out kegs.

That, I did not know.  A couple years back, Tom Schmidlin and I had a thread where we were searching for a bulk supplier for the thicker o-rings that some on-line retailers sell.  Never did find any.

Have you made your own?  How do they hold up?  Does super glue really hold them together?  The vulcanizing joiner kit costs over $1000...

1364
Kegging and Bottling / Re: Universal Poppet O-ring
« on: April 20, 2015, 01:01:46 PM »
I'd probably just buy a new poppet, to be honest. I do really like the universals, have them for all my kegs.

Meh.  I disagree.  I have extras, so it's not an immediate concern, but clearly the rubber part will wear out.  Those springs look like they'll never wear out.  Why toss the poppet rather than replace the o-ring?

For less than $5 for 100 o-rings it's worth it even if I just toss them into the tool box.

One of the other poppets is going to need an o-ring eventually.

1365
Kegging and Bottling / Re: Universal Poppet O-ring
« on: April 20, 2015, 09:47:56 AM »
Cool.  Thanks.

Of course, what will I do with 100?  But I'll probably get them nonetheless.

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