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Messages - Joe Sr.

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The Pub / Re: Naming a beer Isn't that easy
« on: June 11, 2013, 06:44:36 AM »
It's nice to see some examples of collegial solutions.

Ultimately, what ever name you come up with someone has probably thought of it before.

General Homebrew Discussion / Re: when to check for bottle bombs
« on: June 11, 2013, 06:33:58 AM »
Joe Sr., yes, this was a stout extract kit and add to that the fact it had some lactose (non-fermentable) sugar in it.

Visually the bottles were perfect. While I did forget to use the bottle brush I did spend a fair amount of time soaking, rinsing, etc.  and when I inspected them after the last rinse, they looked "brand new". I even held the bottles up to a light and didn't see anything. If the oxy-clean or anything else was left inside, it was not visible the naked eye.

In that case, I wouldn't be unduly worried.  Have a couple over the course of the next couple weeks.  If they seem to be overcarbonating, chill them down, call up some friends and enjoy.  Cold will both slow down the process of carbonating and get the CO2 into solution, reducing the pressure a bit.

If you're REALLY concerned and they seem to be overcarbonating, you can pop the tops and recap quickly to release some pressure.  Not ideal, but it will work and it's better than exploding bottles.

Equipment and Software / Re: Plastic carboy
« on: June 11, 2013, 06:28:04 AM »
I haven't had any issues with the BBs holding odors.  I typically give them a long soak after emptying them, though.

I think the concerns about scratches are overblown.  Yes, you need to be careful.  You can't scrub them like you would glass, but with a good long soak I've found this to be a non-issue.  Buckets and BBs are the same in this regard.  Good sanitation is important, but it is anyway.

After 20 years or so I've moved away from glass.  I don't find keeping fermenters in milk crates to be an issue, and I would recommend it with glass also so that you protect them from cracking accidentally.

Commercial Beer Reviews / Re: Magic Hat Blond Faith
« on: June 10, 2013, 07:09:47 AM »
Skunky weird taste and nasty after flavor.

This is my experience with their beer.  I don't think it's confined to a specific style, but seems to be a hallmark of the brewery.

General Homebrew Discussion / Re: when to check for bottle bombs
« on: June 10, 2013, 07:05:31 AM »
With all of that work, and a desire to bottle after 4 weeks of waiting, I FORGOT TO SCRUB THE INSIDE OF THE BOTTLES WITH A BOTTLE BRUSH :o

If you soaked in OxiClean, I don't think this is an issue. To be honest, I just rinse my bottles right after pouring - no scrubbing. The only time I ever use my bottle brush is if there's visible crud on the bottom that won't rinse clean. Frankly, OxiClean should get most of that. My bet is that you'll be fine.

Same here.  I can't recall the last time I used a bottle brush, but I only use them for crud that won't soak off.  I've got so many bottles though that I generally just toss them if they're nasty.

Is this an extract batch?  The low attenuation could be due to the extract.  Probably a dark extract for a stout, and who knows how fermentable that might be.

Equipment and Software / Re: Buidling a Cooler Mash Tun...PLEASE HELP
« on: June 07, 2013, 02:38:32 PM »
Says its so insulated that it will hold ice for 5 days in 90 degree weather.

I have a Coleman somewhat similar to that one.  I don't know if it's an extreme.  It's years old.

I have opened it days after August parties and pulled cold beers from the ice water inside.  They ain't lying.

Going Pro / Re: Filled Keg storage
« on: June 07, 2013, 08:31:29 AM »
Why would kegged beer be any different than bottled beer?

If you are naturally carbonating in the keg, then there isn't much of a difference. If you are force carbing, there is a difference.

I wish the AHA had the seminars from the 2010 NHC. Jennifer Helber, LHBS owner here in KC and former Boulevard Sensory Panel Lead gave (and still does around the KC area) an excellent presentation on why bottle conditioning is superior for long term flavor stabilization. I wish I had a copy of it. For the record, Boulevard still bottle conditions all of their bottled beers.

IMO, they make some awesome beers.  So perhaps I should do more bottle conditioning.

I keep my kegs in a cool room in my basement that's stable at +/- 60 degrees.  I use a window A/C and a Johnson temp controller to keep it there.  At this temp, the beer seems to stay stable for the long term.

Kegging and Bottling / Re: Naturally carbonating a keg
« on: June 07, 2013, 07:20:35 AM »
I'd dare say a mini-keg is not in the same class as a 2.5 or 3 gallon cornie keg which are rated at 130psi last time I checked.

No doubt.  And mini-kegs do not have a pressure relief valve.  But I don't think the max rating of the container affects the carbonation level.

Over carbed is over carbed regardless of the container.  The basics of priming a corny apply with a mini-keg as you still have a larger volume with smaller head space. 

I'll stick with my lower priming, as that's what works for me.  I expect you'll do the same.  I can't argue with your consistent results, even if they're inconsistent with mine which are also consistent.  Maybe I'll tap one of those minis tonight to check.

Classifieds / Sanke Hand Pump Taps For Sale
« on: June 07, 2013, 07:00:29 AM »
I have two Sanke taps for sale.  These are the standard hand pump party tap.  Chrome.  D connection.

I believe they have a pressure relief valve, but I've not used them.

$20 each?  Buyer pays shipping, if necessary.

I can post/send photos if necessary.

Kegging and Bottling / Re: Naturally carbonating a keg
« on: June 07, 2013, 06:47:57 AM »
I'm sorry Kent that is totally wack advice. :-\ I prime my kegs often; have done so for years- and I have to agree with Dean Palmer.

Meh.  When I prime mini-kegs I use 50% or thereabouts of what I would use for bottles.  If I go 1:1 the kegs over carb and pop out in to footballs.

We've been through this a couple of times.  Do what works for you, of course, but IME larger volumes require less priming sugar to reach the same carbonation.

Of course, with cornies you can always just bleed the pressure off anyway if you're over carbed so its not that big of a deal.

The Pub / Re: Building Collapse in Philly
« on: June 06, 2013, 01:38:18 PM »
Hope this wasn't one of BFI's real-estate investments!

From what I've seen, I think he only is interested if it starts out in the "after" condition.

Who ever screwed up that demolition should be held accountable.  Hopefully they didn't cut corners.

General Homebrew Discussion / Re: Bourbon barrel porter
« on: June 05, 2013, 11:45:52 AM »
I've always been surprised by the amount of bourbon that Denny says he uses in his BVIP.  There are other threads if you search for them.

It really depends on the beer you add it to.  That's why I recommend people do a test and determine it for themselves.  Even with my 375 ml. of bourbon for 5 gal., the bourbon flavor is well integrated and not overwhelming.

Being too lazy to go look for the recipe, I'll just go ahead and ask.

Do you adjust the hops to account for the additional sweetness?  Or are you going for a sweeter beer?

When I do my vanilla porter, I'm going for big vanilla so I don't hop increase the hops.  Sometimes I add bourbon, sometimes not.

General Homebrew Discussion / Re: Bourbon barrel porter
« on: June 05, 2013, 07:34:05 AM »
I've always been surprised by the amount of bourbon that Denny says he uses in his BVIP.  There are other threads if you search for them.

I don't think I've ever added more than 8 oz. of bourbon to a 5 gallon batch.

I recently had a BBQ where we tapped my bourbon porter and it was pretty sweet.  I think it had aged for maybe 8 months or so.  Maybe longer.  Bourbon will add sweetness to the beer, so that is something to consider.

General Homebrew Discussion / Re: Straining your wort
« on: June 05, 2013, 07:21:09 AM »
I use bags for my grains and for my hop additions so I don't get near the amount of gunk that Gymrat is collecting.

General Homebrew Discussion / Re: Bourbon barrel porter
« on: June 05, 2013, 07:15:24 AM »
So you are saying the chips themselves never go into the beer? I just use them to flavor the bourbon then pour that in?

nope use both. just make sure to use the bourbon too cause it's got lots o' goodness

Mort is correct.  Use both.

How many chips and how much bourbon should I use? Is one mason jar enough for a five gallon batch?

I buy my chips in 4oz. bags, IIRC.  This amount will just about fill a pint size mason jar.  I don't think I've ever used the full amount.  I do have one jar that is smaller, maybe 10 oz?  I've used the full amount of chips that fit in that jar, but I think that was in a 2.5 gallon keg.

Regardless, your best bet is to start with a smaller amount and ramp up to the flavor you want.  If you soak a couple ounces of chips you can keep some in reserve to add later if you aren't getting the oak/bourbon character that you want.

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