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Messages - Joe Sr.

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1441
Commercial Beer Reviews / Re: Coors Banquet
« on: February 07, 2015, 08:18:17 PM »
Coors Banquet is drinkable.  If you've got bikes and bands, it's even more so.

I'd like to find some Extra Gold, just for old times sake. I have fond memories of cases of Extra Gold.

1442
Homebrew Competitions / Re: Competition changes your category
« on: February 07, 2015, 07:37:40 PM »
If you submit to the wrong category, the judges can tell you you're out of style.

No one should change the category to which you submit.

1443
Equipment and Software / Re: The ethics of keggles
« on: February 07, 2015, 07:24:39 PM »
In the past there was such a thing as returnable bottles. You would pay a bottle deposit and you would get your money back when you returned the bottles.  If you never returned the bottles would that constitute stealing/theft?  Isn't the keg just one big returnable bottle?

But I returned the bottles.

I think that the black and white moralism doesn't always apply.

It's one thing to not return a keg and turn it into a keggle.

It's a different thing for people who have bought kegs that are already repurposed.

I wouldn't lose sleep over it, but I also wouldn't purposely steal a keg.

And I know for a fact that I don't have a 100% record for returning returnable bottles.  I'll bet a whole batch of beer that Denny doesn't either.

1444
Yeast and Fermentation / Re: Secondary Fermentation... or not?
« on: February 07, 2015, 11:31:06 AM »
However, bottom cropping well-sedimented beer carries over the least flocculent cells.  The least flocculent cells are often, but not always petite mutants.   That's a problem that the practice of cropping from a cold-crashed primary has compounded.

100% proven in my experience with several yeast strains over several years.

By the way, the 3-month test that hmbrewing ran proves not only that autolysis is overblown, but also that oxidation when racking to a secondary fermentation vessel is overblown.  The old school autolysis bogeyman has been replaced with the new school oxidation bogeyman.

I agree with the bolded part under the right conditions. Poor racking procedures, especially when coupled with premature racking to secondary, is a good opportunity to create flaws in the beer. If the choice is between the risk of less than perfectly clear beer or the risk of creating off flavors then I'd take the risk of cloudiness any day, especially when the clarity can be improved by sticking carbonated bottles in the fridge and basically cold crashing them.

I agree with this.  There are things we can do to improve clarity.  Oxidation cannot be improved, that I know of, and badly oxidized beer is nasty.

1445
Equipment and Software / Re: The ethics of keggles
« on: February 06, 2015, 04:09:34 PM »
I prefer to mooch everything I have.

You gonna finish that?

1446
Equipment and Software / Re: The ethics of keggles
« on: February 06, 2015, 10:56:19 AM »
If it says Budweiser I wouldn't give a flying eff.  They have so much power and lobbyist money that if it actually affected them, they'd bribe someone to change the deposit law.

Ethics and morals are not dependent on who you're stealing from.

I learned about situational ethics during the Clinton years.  I'd put a smiley thing here, but those go against my moral code.

1447
Equipment and Software / Re: The ethics of keggles
« on: February 06, 2015, 09:27:10 AM »
I think the moral struggle might be getting a little overblown.

To some degree, but there's a huge difference in impact between BMC and your local craft brewer.

BMC budgets for it and writes it off as a cost of doing business.

Your craft brewer gets hosed.

1448
Equipment and Software / Re: The ethics of keggles
« on: February 06, 2015, 09:12:21 AM »
I get it, and we shouldn't be stealing kegs.

But the big breweries don't really care and that contributes to the problem.

I tried to return some empty kegs a few years ago that got left behind by a caterer.  Returning the kegs was hard to do.

The distributor didn't want them.  The brewery (Budweiser, if I recall correctly) didn't want to be bothered.  I don't recall the resolution, but we finally found someone to take them.  We might have just taken them to liquor store and left them.  There's a thread on here somewhere because I posted about it at the time.

1449
General Homebrew Discussion / Re: commerical schwarzbier examples
« on: February 06, 2015, 08:10:15 AM »
Tart and cidery is not how it should taste.

Sounds like something is very wrong it.

My recollection is malty, smooth, hops are light but present.  My wife loves it, and she doesn't like tart and cidery.

1450
General Homebrew Discussion / Re: My homebrew smells like vomit
« on: February 03, 2015, 02:35:14 PM »
I believe brett is incapable of fermenting proteins and the clarity you are seeing is the result of time dropping the beer clear.

Would a wheat beer drop clear at all given enough time? First time I heard about that happening **puzzled**

It takes less time than you might imagine.

Can someone rename this thread?

1451
All Things Food / Re: BBQ Style
« on: February 01, 2015, 03:24:01 PM »
8 minimum, but I'm by the lake.

Some tool just parked in front of my house in the spot I've shoveled twice for my wife.

Ice him in?

1452
All Things Food / Re: BBQ Style
« on: February 01, 2015, 02:55:59 PM »
Super Bowl Sunday.  Blizzard in Chicago.  I've shoveled three times so far today.

But I must have a clear path to the smoker.

4 racks of baby backs.  One spatch-cocked turkey.

All rubbed with Phil's Gooba Dust fresh from sunny San Diego.

Bring it on!

1453
All Grain Brewing / Re: FG Variance
« on: January 30, 2015, 01:41:37 PM »
I'm sure I used the correct amount of grain...what else could cause this?

Mash temp and mash time are the first things that come to mind. I'm sure there are other variables. 

Final gravities in recipes are an estimate.

1454
General Homebrew Discussion / Re: Misses the "memo" on sanitation
« on: January 30, 2015, 08:30:11 AM »
Bad sanitization doesn't = infection, bad sanitization= greatly increased chance of infection. On any given batch if you pitch healthy yeast they have a great advantage, but eventually you will get infections with poorly sanitized equipment.

This.  IME, the brewing process is often more forgiving than we give it credit for but sanitizing is not something you want to overlook.  You may get lucky for awhile, but it will catch up with you.

1455
Yeast and Fermentation / Re: 2-step starters
« on: January 29, 2015, 07:41:35 AM »
If it doesn't work on the stir plate you could do the old shake and bake method described on the stir plate RPM thread.

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