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Messages - Joe Sr.

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1396
Beer Recipes / Re: Perfect Pumpkin Beer
« on: August 21, 2013, 01:53:26 PM »
I use four ounces of molasses in a stout and it is noticeable.  I cut back from 8 oz because that was too much.  A little goes a long way, IMO.

Sweet potatoes are a great substitute for pumpkin and can make an awesome beer, too.

For my money, canned pumpkin is just fine.  No need to go the extra mile with pie pumpkins.

1397
I was picturing you holding the computer to your head for the prediction.

1398
Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 16, 2013, 01:47:44 PM »
I can't answer with any authority, as I don't know, but I can't imagine it would.  You shouldn't be short cycling the motor which is where the wear and tear would come from.

My plan is to get an upright fridge because I don't look forward to lifting fermenters in and out of a chest freezer.  I see back pain when I think of that.  And I don't want to spend months rigging some sort of block and tackle in my basement to eliminate the lifting.

1399
No worries!  It's a classic bit.  Hermetically sealed in a #2 mayonnaise jar on Funk and Wagnell's front porch...

1400
I'd bet a 12-pack that it's diacetyl.

You channelling Carnac the great?  ;)

You mean The Magnificent? 

1401
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 02:46:38 PM »
I've had this happen a few times, and it was from the same bag of DME that I'd used when it didn't happen.  I can't tell you why, but it's never caused me a problem.

So you've gone ahead and used it?

Yep....how will you know of you don't try?

True.  But I still would probably just dump it and start over since the yeast has not yet been pitched.

Of course, I've used old bulging cans of LME before so perhaps I would just go ahead and use it.

1402
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 02:24:08 PM »
I've had this happen a few times, and it was from the same bag of DME that I'd used when it didn't happen.  I can't tell you why, but it's never caused me a problem.

So you've gone ahead and used it?

1403
Brain damage.

That's exactly what I thought.

1404
Yeast and Fermentation / Re: Number of House Yeasts?
« on: August 15, 2013, 08:26:36 AM »
4-6 Ale yeasts on hand.

Myself as well.  These are slurries saved from previous batches and tend to be 3787, Unibroue, Wyeast ESB, and probably another Belgian or two (Ardennes and Chimay, I think).  There's some what should be dumped.

I also have a stash of dry yeast that doesn't get touched too often.  But the house yeasts get a regular rotation.  After maybe six batches or so I'll start fresh from a new smack pack.

1405
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 08:20:12 AM »
I say do it again and see what happens.

IME DME does not go bad.  It may clump up, but it has a pretty long shelf life.  I've had LME darken, but not DME.

1406
All Things Food / Re: Boston Butt Recipe?
« on: August 02, 2013, 09:43:31 AM »
I like to brine the meat in apple juice and salt water overnight and rub with brown sugar, sage, salt and chili or cayenne. Smoke until internal temps are 160 over hickory and apple wood w apple juice in water pan. Usually takes 10 hours or more. You can cheat and smoke it for at least 4 or 6 hours and put it in oven at 170-200. Until meat can be pulled. And that's the key. You have to cook the meat till it is tender enough to be pulled in strips.

I've been doing the Texas Crutch to reduce smoking times to about 6 hours.  Smoke it for 3, wrap it in foil and add some liquid (Coke, if you like) and smoke it for a couple more.  Un-wrap it and finish.

Without doing this, I need 10 - 12 hours to get it so the meat will pull.

As for Coke, I've always used ginger ale instead.

1407
Pimp My System / Re: My system needs pimping
« on: August 02, 2013, 08:24:17 AM »
Forklift = pimped.

1408
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 02, 2013, 07:36:26 AM »
I wonder if an average homebrew dude changed only his/her yeast if it would change the end product

Yes.  I typically find the difference to be notable.  I split batches often and pitch similar yeasts to see which I prefer.  Assuming you stay in the same ballpark (Belgian, English, whatever) the end products are not drastically different, but you can get different esters, different perception of bitterness, etc.

1409
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 11:18:43 AM »
Ya know, in these discussions of which is "better", I've never seen a definition of what "better" means.  Better fermentation performance?  Better flavor?  But isn't flavor subjective?  There may be differences in flavors, but after that isn't it all preference?  I mean, there are both liquid and dry yeasts that produce flavors I don't care for, but in that case "better" becomes strictly my own choice.  Right?

Performance-wise I haven't personally seen a difference between dry and liquid yeast.  There are other factors (temp, pitch rate, oxygenation) that are going to impact your fermentation more than the type of yeast, IMO.

Flavor-wise, you need to brew with it and find out for yourself.  There are yeasts that perform/attenuate just fine for me but have flavors I don't care for and some that have great flavor but require more care to get the attenuation I want.  I like to do split batches to determine which yeast I prefer for a specific recipe.

1410
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 08:58:30 AM »
A better selection exists than what was available in 2007 IMO

Back when I started brewing you got a small foil pack of yeast with a can (John Bull?) of malt extract.  Or you could buy an additional pack of ale yeast.  I don't even recall if there were different strains of dry yeast at the time.  Liquid yeast was such a huge difference, it was a no-brainer.

I keep a variety of dry yeasts in the fridge for emergencies and for spontaneous brew sessions (which don't happen anymore), but if I'm planning a brew it gets liquid yeast 99% of the time.

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