Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Joe Sr.

Pages: 1 ... 98 99 [100] 101 102 ... 188
1486
All Things Food / Re: BBQ Style
« on: March 07, 2013, 07:56:04 AM »
The snow is melting and it should be in the 40s on Saturday.  You've got me thinking about rolling out the smoker.

Gave up red meat for Lent, but that doesn't mean I can't eat pork!

1487
Congrats to all in MS who worked so hard on this and to Gary and the AHA staff fo their efforts.

You make an important point, Denny.  For everyone who thinks their membership "only" gets them Zymurgy, pub discounts and organized competitions, there's a lot more to it.

I'm sure this was hard work.  Congrats.

1488
Yeast and Fermentation / Re: Funky Cider Smell
« on: March 07, 2013, 07:35:10 AM »
Won't boiling also set the pectin and give you a cloudy cider?

I've only just pitched dry yeast right into the cider and let it go.  Of course, I don't really like cider so it's not in the regular brewing rotation.

1489
Right, but I'm kegging and typically only bottle a six pack or so.  So convenience is important, or I'll just skip bottling.  Or force carb and bottle from the keg, which can also be a PITA.

1490
Are you priming the keg?  Or do you prime the bottles separately?

I prime the bottles individually with dry sugar. This is immediately after racking to the keg, before it starts to carbonate.

Perhaps a final question, since we're off topic...

Are you weighing out corn or table sugar?  Or do you use one of the various carb tabs?

If you weigh out sugar, how much per bottle?

I'm not a big fan of the carb tabs, other than they're super convenient.

1491
It's my understanding bio fine will drop all yeast so then would one need to add yeast to bottle condition? I only bottle so am curious for an alternative to cold crashing

Not in my experience. I bottle a six-pack off of every batch out of the keg and they carb up within a couple days. On the other hand, pulling from the bottom of the keg means I'm getting the maximum amount of yeast in there. I just want to make sure the BioFine ends up in the bottles as well.

Are you priming the keg?  Or do you prime the bottles separately?

1492
How does it compare with gelatin?  That's what I typically use for fining.

1493
Yeast and Fermentation / Re: silly yeast prop questions
« on: March 05, 2013, 08:56:47 AM »
Reminded of me that when I started brewing,
folks advocated adding a few hop pellets to starters.

Yes.  I used to do this.

1494
I don't bottle much these days, but when I did bottle everything I never once added additional yeast.

I think you should be fine, as cold crashing will not drop out all of the yeast.

If you're concerned, you should go ahead and add yeast.  There are a number of strains that people seem to prefer for bottling as they settle out and form a dense layer in the bottle that is not so easily disturbed.  One that springs to mind is T-58.  There is also a new strain specifically marketed as a bottling yeast.  CBC-1 or something like that.

1495
That might pose some problems, though I doubt it will freeze at 32.

You could put it inside a cardboard box.  Cardboard is a great insulator.  Over time, though, you'll drop to ambient temp.

I don't know how long you'll need.  I put my Belgian in the cold room on Saturday night.  It was looking very clear by Sunday night.

If you're snowed in for the next day or so, put it outside and check on it every 8 hours or so.

1496
I just cold crashed a Belgian blonde and have to say I'm very pleased with the clarity.

I was hoping to avoid using gelatin, as I want to reuse the yeast.

Dropping the beer to 50 did wonders.

1497
Yeast and Fermentation / Re: San Diego Super Yeast
« on: March 03, 2013, 07:40:17 AM »
I think we all have one or two yeasts we will never use again.

I'll branch out now and then, but generally I stick with what I know works.

1498
Beer Recipes / Re: Wee heavy and oak
« on: March 02, 2013, 05:24:29 PM »
I do exactly what you are proposing with porters and stouts.  I use bourbon, instead of scotch, and recently used rum.

If you can, put the chips into a bag when you add them to the beer and tie it off so you can pull it out.  Taste it every so often to see when you hit the oak level you want and then pull out the bag.

Alternatively, you could just add the scotch that has been oaked.  I typically add both the oaky bourbon and the chips.

1499
Yeast and Fermentation / Re: High Gravity 1.095 situation
« on: March 02, 2013, 05:14:12 PM »
+1 to the yeast energizer and gently agitate the vessel to rouse the yeast, give it another week as its probably still working for you and yes, RDWHAHB!

I agree on rousing the yeast.  Gently.

Have patience.  And a homebrew.

1500
Extract/Partial Mash Brewing / Re: Gravity Question
« on: March 01, 2013, 08:30:47 AM »
Liquid malt extract?  Or dry?  Brand? I don't recall if Munton's dry has a low fermentability.  I think it does, but I'm not positive.

I don't use White Labs yeast (foolishly brand loyal, not for any other reason) but that yeast may be a low attenuator.  Many of the English strains are.

Did you make a starter?  Or just pitch the vial?

If you're underpitched with a low attenuating yeast, you may be done.  If the yeast has dropped, I don't think you'll get it to go any further.

I've used the Wyeast ESB yeast, which I believe is supposed to be the same strain, and once it flocculates out it is hard to get it back into suspension to keep working.  And it floccs like crazy.

Pages: 1 ... 98 99 [100] 101 102 ... 188