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Messages - Joe Sr.

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1396
Yeast and Fermentation / Re: overpitching and attenuation ?
« on: October 09, 2014, 08:29:50 AM »
I use 1968 all the time and have no issues with attenuation.

Last batch, it was showing signs of fermentation within four hours or so and attenuated very well.  I doubt I've ever over-pitched it but I've probably under-pitched it.  I find it to be very consistent regardless.

I do as Mort suggests and raise the temp after a few days which I believe helps with attenuation and prevents the yeast from floccing out as fermentation slows down.

Are you using other strains and not having this problem?

1397
With bigger beers in particular I think allowing fermentation to warm up towards the end is important to get the attenuation you're looking for.

Lately, I've been fermenting at approx 60 for about a week and then bringing the fermenter out to let it rise.  Usually peaks at 68, maybe low 70s depending on the outside temp.

1398
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 08, 2014, 11:52:11 AM »
Properly applied CO2 from a tank, allowed to fully dissolve into the beer, will be indistinguishable from any other source.

Have you tried a blind triangle on beers carbed each way, say 2 months after carbonation?

IMO, the "properly dissolved" and "two months" parts of your statements are the key.  I think that with shaking to carbonate (and perhaps force carbonating in general), people expect that they will have a perfect pour almost immediately and when they don't they compare it to bottle carbed beers that have been sitting for much longer without considering the time difference.

Naturally carbonating your beers forces a degree of patience that often gets overlooked when force carbonating.

1399
Kegging and Bottling / Re: Ever have a keg post leak?
« on: October 08, 2014, 10:35:56 AM »
Weird.  I have a post that is missing a chunk of the top, like someone bit off a small piece of the flat part that holds the o-ring in place.  It works just fine.

It almost sounds like for some reason your QD isn't fitting down far enough on the post.

Is this a new-to-you keg?

I had a new-to-me keg post leak over the weekend (just star san) but an extra o-ring on the dip tube solved that leak.  Completely unhelpful in your case, though.

1400
Kegging and Bottling / Re: CO2 Tank Size
« on: October 08, 2014, 10:29:40 AM »
I have 2 tens and a five.  I may get a 20, but like Jim says - one leak would make me reconsider the choice.   

I think locally 20lb fills are the same as 5,10, 15.  It may be that 15 is the break-point though.  I thought a couple of my tanks were 25lb, but I can't find the invoice to check.

Regardless, more gas for the same price is the best way to go in my opinion.

What fries my ass is that they want $10 to refill a paint ball container.  No way.  I believe Dick's does it for $3.

1401
General Homebrew Discussion / Re: Best vessel to dry hop in?
« on: October 04, 2014, 02:31:23 PM »
Never tried rinsing. Never worried about it.


Sent from my iPhone using Tapatalk

1402
General Homebrew Discussion / Re: Best vessel to dry hop in?
« on: October 04, 2014, 07:18:45 AM »
I use pellets when I dry hop.  They go into a stainless tea infuser.  Not too much gets through the mesh, but you will get haze.  If the keg has settled the first few pours might have hop material.

I'll transfer to another keg for serving if clarity is a concern.

1403
Beer Recipes / Re: Belgian Manhattan Quad - Please offer advice
« on: October 03, 2014, 03:01:39 PM »
I'd lose the wheat and bump the Munich up to a lb.

You're so down on wheat in quads.  But I think I agree with you.  I'm not sure what the wheat brings to the table in this beer.

1404
Ingredients / Re: English Barleywine
« on: October 03, 2014, 09:05:45 AM »
I recommend a big pitch of 1968.  I can't get enough of that yeast.

It performs very well for me in big beers and just took a RIS down from 1.094 to 1.020.  Tastes great now, but needs to age.

1405
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 03, 2014, 07:27:41 AM »
That's a good point, but I the inspiration was to brew a beer with honey, figs, etc.  So leaving it out might not fit the OPs goal.

You could add it late, or even to the secondary to preserve as much honey flavor and aromatics as possible.

Or maybe use sugar and a little honey malt.  I'm not sure that honey malt = honey flavor though.

1406
Yeast and Fermentation / Re: fermentation take off
« on: October 03, 2014, 07:24:27 AM »
I would say it's definitely not ruined, at least not from over pitching.  It will almost certainly taste different and maybe not quite what you were looking for. 

On the upside, now you have the opportunity to compare the two batches side-by-side and see the impact of pitching rate on flavor.  I've never done a side-by-side with different pitching rates, but it now seems intriguing.

1407
General Homebrew Discussion / Re: Best vessel to dry hop in?
« on: October 03, 2014, 07:16:44 AM »
I don't use buckets and dry-hopping in a better bottle is a PITA.  Dry hops go into the keg.  Leave them, pull them, whatever works.  Much easier than the fermenter, at least for me.

Same thing for oak chips, coffee beans, etc.

1408
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 02:48:07 PM »
I think one lb in one gallon gives you +/- 38pts.  It's also pretty much 100% fermentable.

I might be a bit off and others who are more accurate can correct me.  But that's my recollection.

1409
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 02, 2014, 02:16:01 PM »
The way that works for you is the right way.

You are correct about beer seeming flat under a big rocky head.  You'll get that when you're serving pressure is too high regardless of how you carbonate.  While the shake method will get the beer carbed quickly, you do need to let it settle a bit after shaking and serve it at a lower pressure.  I've only done it once where I served on the same day and that was hours later and I did have some issues getting a decent pour initially.

1410
Beer Recipes / Re: New Recipe for Belgian Quad Ale - Please Critique
« on: October 02, 2014, 01:57:10 PM »
The flavor was REALLY strong.  I was surprised.

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