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Messages - Joe Sr.

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1471
All Grain Brewing / Re: BIAB Techniques for Efficiency & Flavor
« on: April 01, 2014, 06:55:23 AM »
What I did for many years was a sort of Papazian old-style method, where I'd actually put the grain bag into a colander, heat up some water on the side to 170 F, then very slowly pour the water over the top of the bag in the colander.  It's very time consuming, and basically constitutes a sort of fly sparge but without the sparge arm.  Kind of a pain, but it will get the efficiency way up even into the 90s.

This is what I do, but I don't get efficiency in the 90s.  How much rinse/sparge water have you used?

1472
Homebrew Competitions / Re: NHC
« on: March 31, 2014, 07:51:35 AM »
*edit* - really disappointed that we only had something like 570 entries in KC.  A lot of people didn't ship, or didn't use all the entries they paid for.  I'd like to see some sort of contingency plan to get these spots to people who will use them, but it is what is.
What will be interesting is to see if the AHA holds true to it's warning about excluding these people next year.  Of course, there are always circumstances that keep someone from sending their entries in.

I may be wrong, but I thought it was that you had to pay for your entries.  Not necessarily that you had to send them.

1473
General Homebrew Discussion / Re: Aeration sanitation question
« on: March 31, 2014, 07:50:27 AM »
One tip is to turn the O2 on before submerging in any liquid so nothing backs up into the stone or line.

I also do this after sanitizing to blow it dry.

1474
Kegging and Bottling / Re: Carbonation
« on: March 31, 2014, 06:55:04 AM »
I would turn the bottles upside down and then back a couple of times to make sure the yeast is in suspension.  And keep the bottles around 68 degrees or so.

1475
General Homebrew Discussion / Re: Aeration sanitation question
« on: March 31, 2014, 06:51:02 AM »
I just soak in starsan too.  I let it dry out in between uses, but it is covered to keep dust off.  Never had a problem.

If by "covered" you mean dropped into a bucket with other stuff, I follow the same protocol.

I sanitize the stone before and after use.  Never had a problem, but maybe I should cover it better someday.

1476
The Pub / Re: Whiskey
« on: March 29, 2014, 09:51:39 AM »
Had Pritchard's Double Barrel last night.  Outstanding.

So much so that we almost killed the bottle.

This is the best bourbon I've had recently, Pappy excluded.

The bottle was pricey, but we were celebrating.  No regrets.

1477
The Pub / Re: Give it up for Michael Jackson....
« on: March 29, 2014, 09:33:01 AM »
I think this was it: http://www.amazon.com/Michael-Jacksons-World-Beer-Hunter/dp/1563313812

I'll have to see if I can find it anywhere.

Sounds cool!

Found my disk.  It's The Beer Hunter Field Guide.  The complete interactive guide to the beer renaissance.  Copyright 1995.

It requires a 486SX CPU with a minimum of 4MB RAM and Windows 3.1.

I feel old.

1478
The Pub / Re: Pet Peeves
« on: March 28, 2014, 01:55:49 PM »
I'll never find out, as they closed down.

Unfortunate, as they had an excellent bottle selection and Old Rasputin on tap.

I'm not sure they're closed for good, but hours and ownership got squirrely and they're no longer on my short list.

1479
The Pub / Re: Pet Peeves
« on: March 28, 2014, 12:56:15 PM »

False pints. Pint is a unit of measure, not a shape. If a place calls it a pint, I expect a pint.

+1

Hear hear!


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This.  I pointed out at a local that the English style "pint" was a 12 oz glass, so to prove me wrong the bartender filled one with water and poured it into the 12 oz shaker glass.  I told her she only proved to me that all their glasses are 12 oz and she got pissed.

1480
The efficiency comes from the difference in electrical consumption by the two - the chest freezer doesn't "spill" the cold out like an upright freezer or refrigerator, so opening it to remove something isn't causing a surge of warm air to enter to displace the cold air that falls out of an upright device.  Of course, if all other things are equal, it makes sense that unopened vessels that are equally well insulated will be the same efficiency, but I open my freezers and refrigerators relatively frequently - weekly, if not more, but I try to minimize openings whenever possible.
That's true. Once a week really isn't often enough that it'd make much of a difference, I wouldn't think. But I don't know. I do like having my chest freezer open while I'm kegging and noticing that the temp doesn't change much in the 5 or 10 minutes it might be opening (closed transfer from primary keg to serving keg, without having to lift the keg into the freezer, is a nice luxury of doing close transfers).

Meh.  I leave my kegerator open when I'm bottling.  It's small, the kegs take up most of the space.  I can't imagine it takes that much energy to cool down the air again once I close it.  The temp of the kegs doesn't drop, so the amount of additional cooling isn't really all that much.  I suppose with a larger fridge it could be an issue and I wouldn't want the kids leaving the fridge open while they make a sandwich, but as far as pulling a pint now and then it's not something that concerns me.  Plus, the wife pays the bills so I really have no idea what anything costs.

1481
Yeast and Fermentation / Re: Re-using yeast
« on: March 28, 2014, 09:03:53 AM »
I've never rinsed my slurries and have stored them like that for long periods of time.

There's two kinds of people in this world, my friend.  Those who rinse their yeast, and those who don't see the benefit.

1482
Also, do specialty grains (steeping) count towards total weight bill?


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I would count them.  Steeping grains may not necessarily contribute fermentables, but in the case of something like crystal malt they will definitely contribute sweetness and % of total grain bill is a good benchmark to track how much crystal you are adding.

1483
Beer Recipes / Re: Dry Stout
« on: March 28, 2014, 06:47:18 AM »
that is purty.

Joe - I think there was a BYO a while back that detailed the head color when using various roasted malts - IIRC Roasted Barley was the one that produced a white head, whereas black patent and chocolate malt had deeper tan.

could be wrong though - check it out.

Thanks. I'll look for that.  I use both black patent and chocolate in my stout, so that might be the trick right there.

1484
Beer Recipes / Re: Dry Stout
« on: March 27, 2014, 07:16:31 PM »
Looks awesome Jim.

I have trouble getting a nice white head on my stouts.


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1485
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:52:53 PM »
Sorry, posted just as you were.  That works.  About 1/2.  Thanks!

We're posting over each other.

My conference call is obviously boring.

You won't go wrong with 1/2, but if you want to try and be more accurate go with Mr. Malty.

It will work either way, especially with a fresh slurry.

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