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Messages - Joe Sr.

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1441
The Pub / Re: bridge collapse
« on: May 24, 2013, 08:24:18 AM »
This wasn't a case of failing infrastructure - an oversized truck hit one of the supports.
 
http://usnews.nbcnews.com/_news/2013/05/24/18465755-like-a-hollywood-movie-driver-survives-i-5-bridge-collapse-into-wash-river?lite

I would think that if one truck hitting one support is enough to take down a bridge it's till failing infrastructure. just not spontaneous failure.

Could be crappy engineering and/or construction defects.  But failing/poorly maintained infrastructure is more likely.

1442
Extract/Partial Mash Brewing / Re: 2nd Extract questions
« on: May 24, 2013, 08:01:33 AM »
Well, I'd get as much of that out of the wort as you can.  It's probably already affected the flavor, but maybe you can minimize it.

I honestly can't say I ever ruined a batch from scorching, but it's been many years and I was not so discerning back then.

1443
Extract/Partial Mash Brewing / Re: 2nd Extract questions
« on: May 24, 2013, 07:46:48 AM »
Weird.  That almost looks like plastic.

If you scorched the wort, and it looks like you did, you're likely to be able to taste it in the finished beer.  It might be smoky or burnt.

Taste the wort before you pitch the yeast.  I'd go ahead and ferment it anyway even if it has a burnt flavor, unless it's overpowering.  But you've really got nothing to lose in fermenting it out.

1444
Extract/Partial Mash Brewing / Re: 2nd Extract questions
« on: May 24, 2013, 07:27:47 AM »
Yikes.  I have never seem something like that.

When I've scorched LME, it's always just been some scorching on the bottom of the kettle.

Can you get the "sheets" out of the wort?

When you're adding LME it's a good idea to kill the heat, add the LME, stir it to dissolve, and then turn the heat back on.

1445
Extract/Partial Mash Brewing / Re: 2nd Extract questions
« on: May 24, 2013, 07:07:41 AM »
I always used a ladle to add hot wort back to the LME jug/can to get the last bits of it.  Add it let it, sit a bit, swirl it and pour it back into the kettle.

LME pouches were always the biggest PITA, but you can also do this same thing with pouches.

Or, you could buy a bit more than you need and not sweat it.

1446
The Pub / Re: bridge collapse
« on: May 24, 2013, 07:02:29 AM »
The roads are 3rd world quality in places.

Spring time in Chicago.  I really should get winter tires with steel rims.

Infrastructure would seem to be a good place to invest tax dollars, but repairs don't make for sexy news conferences.

1447
Ingredients / Re: Dosage for generic yeast nutrient?
« on: May 23, 2013, 01:02:40 PM »
I go for about 1tsp per 5 gal (I normally put in 2 tsp for a 12 gal batch).  The nutrients with DAP are definitely noticeable in beer if you overuse them.

I want to say 1tsp per 5 gal is what my little jar of nutrient said when I used it two weeks ago.

One of the few times I've remembered to use it.  I just can't recall if I put it in both batches, or only one.

1448
Equipment and Software / Re: Those little red cans of Oxygen
« on: May 23, 2013, 08:44:51 AM »
I give it about 60 seconds or so.  But I don't time it. 

Usually what I'm doing at that point is writing out the masking tape label for the fermenter and checking the hydrometer sample for OG.

My typical batch is 1.07+ so I figure a little extra oxygen is not going to hurt.

1449
Equipment and Software / Re: Those little red cans of Oxygen
« on: May 23, 2013, 08:02:45 AM »
I use this exact system.

Super easy.  I drop the wand into a bucket star san while I'm filling the fermenters.  Then I hook it up and drop it in the fermenter.  I run the 02 while I do whatever else needs doing and then pitch the yeast.

I honestly cannot say if the 02 performs any better than using an aquarium pump and the wand, which is what I used to do.

1450
Yeast and Fermentation / Re: Wyeast 1968 - Wow
« on: May 23, 2013, 07:08:34 AM »
This is my current favorite non-Belgian yeast.  It flocculates like a beast.

I had a starter where I turned off the stir plate, decanted, and added fresh wort.  I had trouble getting the stir bar to break up the settled yeast when I turned it back on.  The starter was almost like a liter of yogurt.

1451
The Pub / Re: Cellar decided to become a sauna
« on: May 22, 2013, 08:16:53 AM »
Just be sure you're parents don't get a thirst for some nice dark Belgian beer.

When I had an apartment, there was no way I could keep wine or beer at a constant temp.  I simply had to manage inventory so that it was all getting consumed in a timely fashion.

If you're inventory is not too great, you could get one of those small table top wine fridges.  They're around $100, though.  http://www.overstock.com/Home-Garden/Avanti-8-bottle-Countertop-Wine-Cooler/7307940/product.html

1452


Are you prepping, Mort?
[/quote]

What's wrong with prepping? Its why I started brewing. What's the point of surviving the ZA if there's no beer?
[/quote]

Many good suggestions here: http://www.homebrewersassociation.org/forum/index.php?topic=13798.0

But none related to collecting cooling water.

1453
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 12:58:09 PM »
The Unibroue strain would be a good choice, IMHO. It's pretty phenolic.

I was going to suggest this earlier but it wasn't on his list of yeasts he wanted to use.  I'd do the Unibroue strain over 550 or 575.

1454
Questions about the forum? / Re: Missing avatars
« on: May 21, 2013, 08:33:46 AM »
On this thread, I see only myself and Amanda.

Hubie and Hokerer have no avatars of any sort.  No broken link, nothing.

1455
Questions about the forum? / Re: Missing avatars
« on: May 21, 2013, 08:29:15 AM »
Many are missing for me.  This has happened in the past, and eventually they come back.

Dunno what's up.  They all appeared fine last night on my iPhone, but not today.

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