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Messages - Joe Sr.

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1441
Ingredients / Re: Java beans in coffee porter
« on: April 23, 2013, 09:32:49 AM »
You can dry bean in the fermenter...

1442
Yeast and Fermentation / Re: Old Slurry - Building Back Up.
« on: April 23, 2013, 08:23:16 AM »
I have done what you are proposing, in essence keeping a "master slurry" that I build up for subsequent beers.

I have not yet had any issues with contamination and I've used slurry at 6 months or older and pulled portions of it at least two times.

Obviously, sanitation is important.

If your starter seems skanky, dump it and go with US-05.  Always good to have the dry yeast back-up.

I've only dumped one starter in the past couple of years, and I was probably over cautious on that one.

1443
Ingredients / Re: Ingredients from Walmart!
« on: April 23, 2013, 08:02:47 AM »
Unless you kept your own archive of TT, you might be out of luck.

I don't believe they were archived to the net anywhere, but I suppose it is possible.

EDIT:  FWIW, I searched my old TT archives for "walmart" and did not turn up the thread you mentioned in a search going back to 2006.  Perhaps a different key word would work.

1444
Kegging and Bottling / Re: beer line formula???
« on: April 23, 2013, 07:28:08 AM »
I haven't seen any links related to toxins.  Good question.

1445
Kegging and Bottling / Re: beer line formula???
« on: April 23, 2013, 06:44:32 AM »
Length of the gas line is irrelevant.  Length of the liquid line to the tap is important.  The longer the line, the further you have to push the beer (more resistance) which reduces pressure at the tap and gives you a nice pour.  To much pressure and the beer shoots out and you have a cup of foam.

Narrower lines should require less length.  Higher serving pressure requires more length. Etc. etc.

Starting long and reducing to what works for your system is the best way to go. 

If, for some reason, you need short lines you place epoxy mixers into the dip tube which creates resistance and allows a good pour with a minimal line.  There are a lot of threads on this if you google it.

1446
Ingredients / Re: Java beans in coffee porter
« on: April 22, 2013, 02:28:07 PM »
Last time I added coffee to a porter, I coarsely cracked the beans, put them in a nylon hop bag and added them to the keg.  I don't recall the amount of coffee, but I could look it up.  Previously, I've dosed the keg with espresso, which is obviously not cold extraction.

The beans directly into the keg gave a smoother coffee flavor.

1447
Ingredients / Re: Cloudy Maris Otter - how to clear my EIPA
« on: April 19, 2013, 08:14:06 AM »
My last two beers with MO are brilliantly clear. 

One (the most recent) was definitely with Munton's. The other maybe Warminster Floor Malted MO or whatever NB sells as English Marris Otter (they don't specify a maltster).  I can't recall which I ordered.

Maybe I'll pull a pint of the recent brew with Munton's and check tonight, but I know the previous one had no haze whatsoever.

1448
Ingredients / Re: Cloudy Maris Otter - how to clear my EIPA
« on: April 18, 2013, 01:32:37 PM »
An opaque serving vessel?

just a thought. seems like I remember this discussion and it finally came down to wait it out or drink it cloudy.

Would that vessel, by chance, be red?

I have a small handful of these: http://blog.oktoberfesthaus.com/2011/09/12/2011-oktoberfest-beer-stein/, though I must admit they are not offical Oktoberfest ones.

1449
All Grain Brewing / Re: Angry Beer?
« on: April 18, 2013, 07:54:53 AM »
I have had Nottingham and S04 do the same thing. Without rehydrating either

I had Nottingham, T-58 amd 3711 all blow off in the past 3 weeks. Dry yeasts were rehydrated.  Fermenting in low to mid-60s.

The chunks I believe are just clumps of yeast/trub churning due to the active fermentation.


1450
General Homebrew Discussion / Re: Topping off a fermenter
« on: April 18, 2013, 06:35:08 AM »
I top off with filtered tap water.  I do not boil, water runs through a carbon filter deal under the sink.

I've had no problems.

1451
General Homebrew Discussion / Re: budweiser yes, but kind of cool
« on: April 17, 2013, 10:55:04 AM »
Maybe getting less Bud is an advantage?

I believe you have hit upon a truism.  Beer of last resort.

1452
Beer Recipes / Re: Belgian Stout Critique/Help?
« on: April 17, 2013, 10:21:26 AM »
There's a fair amount of crystal in my stout.  It was conceived as a big, sweet beer with some alcohol bite (after my dog who was big, sweet and known to bite me).  I've always used Irish ale yeast, but got careless/distracted at pitching time.

1453
Beer Recipes / Re: Belgian Stout Critique/Help?
« on: April 16, 2013, 11:44:31 AM »
I goofed up late last year and pitched the Unibroue yeast into my strong stout.  It's actually pretty good.  The OG was a little higher than you're shooting for, but the grain bill is similar.  I also add chocolate, molasses and honey but in your case I think the D-180 would be a nice addition.

It was never intended to be a Belgian-style beer, so the hops are all Fuggles and EKG.  It's not too heavily hopped anyway.

Typically with my Belgians I use a lot of Styrian Goldings.  Some Strisselspalt.  Sometimes whatever noble hops I have on hand.  I've used magnum for bittering.  I think I may have used nugget in my last blonde.

1454
Yeast and Fermentation / Re: yeast recommendation
« on: April 16, 2013, 06:48:23 AM »
Not a big fan of Nottingham.  I get a weird "twang" flavor from it that I don't care for.  I love the ESB yeast, but I have not tried S-04.

Despite my dislike of Nottingham I pitched some in a 1.050 stout recently and it finished at 1.10.

ESB on my most recent pitch took a bitter from 1.044ish to 1.008.  This yeast also gives me more hop presence than Nottingham on side-by-side fermentations.  I can't explain why that might be, but I've done several side-by-sides and it's the same each time.

1455
General Homebrew Discussion / Re: Begian Dark vs Quad
« on: April 15, 2013, 02:32:07 PM »
IMO it's really more of a continuum where the styles have some overlap rather than having distinct baskets where the styles can be separated, if you will.

I've had beers labelled tripel that were like strong golden ales, and vice versa.

I think the same continuum applies for stouts and porters as well as old ale/barley wine and apa/ipa/iipa.

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