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Messages - Joe Sr.

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1441
I hope I'm rich enough to sue people someday.

Get a lawyer who works on contingency.  You don't need to be rich to sue, you just need to sue someone rich.

1442
Ingredients / Re: Bulk Sugars
« on: March 12, 2015, 06:27:49 AM »
Ever try Muscavado sugar? That has more Molasses flavor.

No.  I don't think I've ever seen it.  We'll have a Whole Foods opening right near us soon, so I'll be able to browse all the expensive organic sugars.

1443
Ingredients / Re: Bulk Sugars
« on: March 11, 2015, 02:16:08 PM »
Nice find, you can get big sacks for the brewery.

Sucanat is some thing I have used before, a little more flavorful than the Demerara you can buy in the grocery store.

Yes.  I went through a period of using different sugars on the same tripel recipe.  Most were almost indistinguishable but the sucanat definitely had some flavor.  I liked it.

1444
How do you know they didn't make a phone call and get told to go F themselves?

I just can't get worked up about this stuff.  Plus, Bell's is practically my local brewery and was one of the very few in the area when I was young.

1445
All Things Food / Re: BBQ Style
« on: March 08, 2015, 11:17:27 AM »
At 45 I'd be wearing a hat and gloves.
At 45 I would be naked.

Shrinkage

1446
All Things Food / Re: BBQ Style
« on: March 07, 2015, 06:20:32 PM »
45.  And melting.

I smoked a stogie in the backyard after brewing.  With a glass of imperial stout.

No jacket, no gloves, no hat.  Loving it.

1447
Pimp My System / Re: Compact Fermentation Chamber Heater
« on: March 06, 2015, 10:15:41 AM »
A larger can, reversed over the top.  Screw or pop-rivet together with some spacers.  Or wire it up with a coat hanger.

Some light will escape, but you can only do your best.

1448
Equipment and Software / Re: Sanitizing a barrel
« on: March 06, 2015, 08:09:31 AM »
My assumption has always been that once you've got bugs in a barrel they're there for good.

Agreed, but the barrel wasn't used for a sour before, and it was sealed, so I don't think anything too egregious got in there. I was sorta following the advice of the folks from Jolly Pumpkin when I toured their brewery last summer. That's why I was thinking about two soaks in boiling water.

It certainly doesn't hurt to try.  Let us know if it works.

One of the things that has stopped me from getting a barrel is the fact that I assume at some point it will go sour.  I do not like sours, so it would be useless to me at that point.

If there's a regimen for keeping a barrel non-sour, I'd love to know it.  I have no qualms about filling it with cheap bourbon in between beers. 

1449
Equipment and Software / Re: Sanitizing a barrel
« on: March 04, 2015, 02:58:09 PM »
Will boiling water really kill any bugs that are living in there?  I assume that those things are deep into the wood and that you'd need to get the wood hot enough for long enough to kill them.

My assumption has always been that once you've got bugs in a barrel they're there for good.

1450
Kegging and Bottling / Re: cleaning bottles
« on: March 04, 2015, 08:19:36 AM »
heat sterilizing is a great way to go..

I've always understood that the heating and cooling cycles put a lot of stress on the glass.

The dunk, soak, rinse process is a PITA and one of the many reasons I prefer kegging, but it has always worked effectively for me.

I try to get my bottles clean and then box them up.  When I need to bottle, I pull whatever I need and sanitize them.

1451
General Homebrew Discussion / Re: Beer for Thought...
« on: March 03, 2015, 01:13:41 PM »
I try to be respectful when disagreeing, clear what I mean when I'm teasing a poster in a friendly way, and when someone says something I don't like say something but give them the benefit of the doubt that they just had a bad day. My success rate at doing this is good but not 100%. I find that the regular posters here have been great about owning their crap when they mess up. Just the other day a regular poster got a little testy with an answer and totally got it and fessed up and apologized when called out.

This is my experience.  We can all be dickish at times, but most everyone here will own up to it and apologize.

1452
Homebrew Competitions / Re: Aaaargh! version 2
« on: March 03, 2015, 11:30:39 AM »
But I still have to bottle and ship.

I take it you didn't get the Chicago region?

I did.  But I'm exceedingly parochial and Aurora is quite a ways away.

Worst case, I'll drive them out.  But I don't know when I could/would do that.

1453
General Homebrew Discussion / Re: DME
« on: March 03, 2015, 09:58:41 AM »
The difference is practically measurement error, IMO.

1454
Homebrew Competitions / Re: Aaaargh! version 2
« on: March 03, 2015, 09:51:19 AM »
I pulled a keg from my cellar last Friday to chill for bottling.  I was shocked that it was super low and was getting worried that I didn't have enough beer for all the bottles I need (of course, we only need two right now).

It took my a couple days, and some organizing, but I finally realized that the keg I grabbed was the wrong keg.  I still have almost 5 gallons of the beer I want to submit, thankfully.

So, my ARRGH! was averted.  But I still have to bottle and ship.

1455
Yeast and Fermentation / Re: safbrew t-58 question
« on: March 02, 2015, 02:09:56 PM »
Yes.  I would check it, wait a couple of days, and check it again.

With time, experience, and re-brewing you'll get to know where you expect a beer to end up.  Regardless, you want to be sure it's stable before you package it.

If you bottle before it's done, you can have exploding bottles (worst case) or simply over-carbonation (best case).

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