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Messages - Joe Sr.

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1381
Beer Recipes / Re: Sprucey rye saison
« on: June 01, 2015, 05:09:10 PM »
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.

1382
Yeast and Fermentation / Re: My first big beer. Will it carb?
« on: May 30, 2015, 03:46:21 PM »
I agree with erock.  I've never had an issue carbonating big beers.

But if you're worried, go ahead and add some yeast.

My opinion on champagne yeast is that it is NOT neutral, but maybe the small amount used for carbonating is OK.  People pitch it sometimes in the hopes it will finish out a stalled fermentation.  Not neutral in that application.

1383
General Homebrew Discussion / Re: Transfer to secondary
« on: May 29, 2015, 08:13:31 PM »
Our beer  appears to still be fermenting and we are debating on whether or not to transfer to secondary now or wait longer until it completely settles.

You should wait until it is finished fermenting and the yeast has had a few days to clean up some of the less desirable by-products of fermentation before you rack out of primary.

This.  There is no magic schedule.  The beer is ready when it is ready.  Don't rush it.

1384
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 06:26:20 PM »
There are 1 or 2 gfood ones I've had, that one included.  That contrasts to maybe a dozen others I've tried that were terrible.

You've either got more dedication or a more adventurous spirit than I.  I'm not going there again.

1385
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 02:46:21 PM »
We actually saved bottles to see how it would age.  One may still exist somewhere.

It did not improve.  And I'm talking long-term aging.  10 years or so.

The spruce is strong.

1386
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 02:32:43 PM »
My two cents.  Spruce beer = nasty.  Worst beer I ever made.

Be VERY VERY careful about the amount of spruce you add.

Think Pine Sol and you'll have an idea what I wound up with.

Perhaps a lighter hand with the spruce would make it work, but I have no desire to find out.

1387
All Things Food / Re: Smokin time
« on: May 25, 2015, 06:27:23 PM »
Nice.  Snacking on some burnt ends right now.  And sipping a tall one.

1388
All Things Food / Re: Smokin time
« on: May 25, 2015, 02:01:51 PM »
Just got the coals going for ribs.  Will be tapping a wheat beer, too.

1389
General Homebrew Discussion / Re: Gelatin not working?
« on: May 22, 2015, 08:27:09 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.

1390
Commercial Beer Reviews / Re: Spencer Trappist Ale
« on: May 22, 2015, 07:05:46 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.

1391
Commercial Beer Reviews / Spencer Trappist Ale
« on: May 22, 2015, 06:47:15 PM »
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.

1392
Yeast and Fermentation / Re: Nottingham dry yeast
« on: May 22, 2015, 04:53:59 PM »
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.

1393
Kegging and Bottling / Re: Regulator Question
« on: May 21, 2015, 07:21:57 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.

1394
Kegging and Bottling / Re: Keg Lid Leak
« on: May 20, 2015, 10:20:07 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.

1395
Kegging and Bottling / Re: Keg Lid Leak
« on: May 20, 2015, 09:35:25 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.

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