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Messages - Joe Sr.

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1396
Ingredients / Re: Spice extracts in vodka
« on: July 25, 2014, 12:10:47 PM »
I've never liked the raw spice flavor I've gotten from tinctures.

However, when I've done it exactly as Mort describes (except not for three weeks).  Spices in a jar with vodka, then filtered and poured (vodka) into the beer.

I also think that the vodka imparts flavor to the beer, which I did not like.  I know, vodka is supposed to be flavorless.  I didn't like it.  I will add my spices to the boil.

1397
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 25, 2014, 12:07:29 PM »
Theoretically champagne yeast should be less attenuative in a maltose environment since champagne yeast has evolved to ferment in a fructose environment.

I have thrown champagne yeast at stuck fermentations on two occasions and both times it did nothing at all. one time I pitched two packets of dry champagne into 5 gallons of RIS stuck at 1.036 and it touched it not a jot.

I thi9nk y9our experience is pretty typical, Jonathan.  It's just another of those homebrew myths that refuses to die.

I don't recall the impact on gravity, but I do know it imparted flavor.  I did not care for it, haven't done it since.  Probably was the early 2000s when I tried it.

1398
Yeast and Fermentation / Re: Repitching yeast
« on: July 24, 2014, 09:46:26 PM »
I save and reuse my slurries all the time. I simply pour them into a sanitized bottle and store them in the fridge.

As mort says, make a starter if it's been awhile. Otherwise, you can just pitch what you have. 1/2 of the previous yeast cake is probably all you need.


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1399
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 24, 2014, 09:41:34 PM »

More than the yeast strain, I hear that mash temp is critical to set up the yeast for success - low and long.  But for an English style BW, you can finish it with some Champagne yeast, if the yeast selected happen to poop out.  The 12.5% ABV is pretty high for most standard English yeast strains, but they may be up to the task.

I wouldn't use champagne yeast to finish. I've done that in the past and found it to not be as neutral a yeast as people like to think.

Make a big pitch of whichever yeast you choose, oxygenate, and that should be enough.

I like wy1968 and have found it to attenuate well in a big beer. It's what I use in my old ale.

I'm also not certain that 2.5 lbs of crystal is too much for ten gallons. But I also use sugar in big beers to get them to be drier and more drinkable. So take that for what it's worth. Maybe cut back on the crystal if you're not going to use sugar.


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1400
Extract/Partial Mash Brewing / Re: Breiss Bavarian Wheat Extract
« on: July 17, 2014, 10:32:44 AM »
Nope.  Late addition at 10 minutes left.

Either they have some munich or something in the extract (not listed on their data sheet) or I added munich/maris otter/something instead of Pils in my mash.

1401
Extract/Partial Mash Brewing / Re: Breiss Bavarian Wheat Extract
« on: July 17, 2014, 08:01:08 AM »
What was the target SRM of the beer ?

Not sure, but the last time I brewed it I'd say it was a straw color.

This time, more orange-ish.  Kinda like a Belgian wit.

Cold and carbed, it's much better and not so insipid.  I think I fermented too cool as there's not much banana or clove.

The DME was brand new from the LHBS.  I think they're turnover is pretty good and while I've seen LME darken, not so much DME.

1402
Extract/Partial Mash Brewing / Breiss Bavarian Wheat Extract
« on: July 15, 2014, 08:24:05 PM »
Just curious if anyone has used this.  I usually use Munton's.

USed the Breiss and my wheat came out pretty dark.  And insipid.

I'm thinking maybe I mashed the wrong grains because its so dark.  But I'm pretty sure I used Pils.

1403
The Pub / Re: volume control for multiple speakers
« on: July 11, 2014, 07:51:13 PM »
My guess is that it's an Ohms issue and that the speakers are not all the same.

I use similar equipment to what riverrat has posted and have no problems.

I only run three sets, though, and rarely all at once. It's nice to be able to change from room to room and the in-room volume controls are niiiiiice.


1404
General Homebrew Discussion / Re: Free Beer Bottle Labels
« on: July 11, 2014, 07:46:49 PM »
Back when I bottled every batch, they all got labels.  I had gotten to the point where different cap types and/or markings on the caps stopped making sense.  You had no certainty of what you were opening.  I had case upon case of beer in the basement.  No kids and I was brewing at a furious pace.

Now I keg.  I brew the same handful of recipes repeatedly.  Tape with name, date, OG, and FG and that's it.

I will still print labels if I'm bottling for a gift, but that's about it.

1405
Yeast and Fermentation / Re: Yeast for 11B southern English Brown
« on: July 11, 2014, 07:42:59 PM »
1968 is my go to yeast for English ales.  Love it.  Unconditionally.

I don't make many browns, though.

1406
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: July 11, 2014, 07:41:14 PM »
I didn't read your post.  It's far too long for my attention span this evening.

I like the Old Rasputin in your fridge, though.  You get props for that.

Between that and the subject line, I think I got all I need to know.

I've never bothered rinsing yeast, and I don't see any reason to start.  Stay with what works.

1407
The Pub / Re: Whiskey
« on: July 11, 2014, 10:03:42 AM »
"mixed to a more lenient taste profile before bottling."

I read this as "watered down." But that may just be my interpretation.

1408
The Pub / Re: Whiskey
« on: July 11, 2014, 07:48:20 AM »
Old Ballsack...

I'm going to ask for that one next time I'm at the store.

I did a little research on Old Crow and apparently it was the stuff to drink way way back in the day.  Now it's just young watered down Jim Beam, which sounds horrid.  And it's apparently marketed (who knew?) along with Old Overholt and Old Grand Dad as "the Olds."

This is making me reconsider keeping a bottle of Old Overholt in the cabinet...

1409
The Pub / Re: Whiskey
« on: July 10, 2014, 05:40:27 PM »
I only drink whiskeys that start with the name Old.

Old Crow?

1410
Extract/Partial Mash Brewing / Re: IBU Calculation
« on: July 09, 2014, 04:39:32 PM »
Generally, I brew the same 5 or so recipes over and over that I've been brewing for years.  There are a few newer ones in there and some that are 15 years old or more, but I stick to the same ones and I'm not disappointed.

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