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Messages - Joe Sr.

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16
Kegging and Bottling / Re: CO2 supply source and gas filtration
« on: July 13, 2016, 05:11:34 PM »
I use heirloom co2.


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17
Beer Recipes / Re: first saison
« on: July 13, 2016, 11:54:53 AM »
When does the mythical stall rear up? or phrased better, when should I bother taking the first gravity test?

And how long does one age a Saison before drinking?

The stall comes with 3724.  Since you used Belle you shouldn't have to worry.

I like my saisons fresh, but they always taste better as the keg is running out.  I'd say they're at their best after three weeks in the keg.

18
Beer Recipes / Re: first saison
« on: July 13, 2016, 10:49:14 AM »
I certainly wouldn't recommend 3724 for a first saison attempt.  It's just too darn needy.

I'm not familiar with Belle, but 3711 is easy to use and I like the results I get.

19
Beer Recipes / Re: Jever Clone
« on: July 13, 2016, 10:42:31 AM »

Not trying to be argumentative or derail the thread, but I've stopped following those threads.  Are people making better beer following this process?  Is there any consensus?  Or is it still a hotly debated theory?  Just curious.  I have some lagers planned for my line up but I don't really plan to follow this method anyway.

And have they done any real testing or is it just "oh, my beer is so much better now".

You've sort of distilled my question to it's essence there.  It seems like a lot of people are trying it (and Brewtan B) but I don't know if there's any consensus on results. 

But I don't want to do a full de-rail of this thread, which is where this is going.  Sorry!

20
Beer Recipes / Re: Jever Clone
« on: July 12, 2016, 07:11:24 PM »
I've never even gotten it fresh here in the US. And in green bottles...no bueno.

Process-wise, much debate over that... brew with degassed water, keeping dissolved O2 low throughout process, step mash 30 minutes at 145F, raise to 162F for 30-60 minutes. Boil 60 minutes, chill to 45F, ferment at 48F for a week or so. Raise to 60F for a day or two, then keg or drop it down slowly to the 30's and lager.

You'll have many different opinions on this.

Is that what Jever does?
Does anyone know what Jever does? This is what I would do.  And I'll bet Jever does at least 50% of that.

Not trying to be argumentative or derail the thread, but I've stopped following those threads.  Are people making better beer following this process?  Is there any consensus?  Or is it still a hotly debated theory?  Just curious.  I have some lagers planned for my line up but I don't really plan to follow this method anyway.

21
Yeast and Fermentation / Re: Oktoberfest Ale
« on: July 11, 2016, 08:16:52 PM »
To the OP - you could also consider a simple fermenter box made of insulated foam insulation held together with some duct tape in which to put your fermenter or water bath for the fermenter.  It need not be fancy - indeed I know of guys that lager that way all the time.  With switching out frozen water bottles, you can lager pretty reliably, especially in a cool basement, if you have access to that.

Then you can use any lager yeast....

http://www.ihomebrewsolutions.com/son-of-fermentation-chiller/

If your ambient air is cool enough (maybe not so easy this time of year) I've found it's easier just to put the fermenter in a rubbermaid tub filled with water and add frozen 1 liter ice bottles.  I cover it with pink foam insulation, but if you could wrap it with that stuff it would work even better.  Low tech, but it works.  Better yet would be a cooler that fits a carboy.

22
General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 11, 2016, 08:05:52 PM »
Chicks dig it.

23
Yeast and Fermentation / Re: Munich yeast by Lallemand
« on: July 07, 2016, 12:26:28 PM »
I don't recall a specific flavor profile, but I've made a hefe in the past with this yeast that was enjoyable and quite well received.

24
All Things Food / Re: Smokin time
« on: July 07, 2016, 09:50:14 AM »
I do mine for about four hours at 250, no wrap, dry rub, mopped once or twice depending on if I remember.

They come out looking pretty much like those.

25
Yeast and Fermentation / Re: Anyone have some 3726 I can have?
« on: June 24, 2016, 08:05:26 PM »
Why wait? Step up what you have. If it's nasty you'll know. I've used older yeast with no worries.


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26
Kegging and Bottling / Re: CO 2 Questions
« on: June 23, 2016, 03:20:42 PM »
I turn off the CO2 in case I have a leak.    I believe that rising stem valves like those used on gas tanks will leak unless fully open or fully closed.

I do the same and have the same understanding regarding the valve.  I don't know that they "will" leak, but it's more likely.

I would go ahead and get a 20lb or 15lb tank.  Chances are it costs the same per fill as the 5lb.  At least it does over by here.
Without seeing the inside, is it possible that there are seals that don't engage if not fully open? There is never a reason to open part way as it will not control the pressure.

My MoreBeer manifold leaks if I don't have the valve partly closed (or part open for the optimists). I noticed by mistake when I knocked one and it started hissing.

I assume it works like a gate valve or a faucet valve.  When full open or full closed the washers are compressed and seal better.  The stem goes through the washer, so without compression you could lose gas.  Pretty much every plumbing shut-off valve I have dealt with will drip from the stem in a part-open or part-closed scenario.  Full-open/closed and there are no leaks.

At least that's my layman's description...

27
Kegging and Bottling / Re: CO 2 Questions
« on: June 23, 2016, 02:47:49 PM »
I turn off the CO2 in case I have a leak.    I believe that rising stem valves like those used on gas tanks will leak unless fully open or fully closed.

I do the same and have the same understanding regarding the valve.  I don't know that they "will" leak, but it's more likely.

I would go ahead and get a 20lb or 15lb tank.  Chances are it costs the same per fill as the 5lb.  At least it does over by here.

28
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 22, 2016, 06:45:40 PM »
Just finished crushing some coriander in the mortar and pestle as a summer storm rolled. My wit is coming to the end of the mash and I've got some time to post.

Jim's old school APA.



Enjoyed this last night while making dinner for the kids.

Bottled off the keg. Light fiZ when I opened it so I was afraid it might be under carbed. No so.

It poured a crystal clear golden color with a frothy white head.

The nose is all hops but not over powering.

I got hops upfront in the flavor followed by some sweet malt and a clean finish.  Some citrus too.

There was no detectable alcohol.

I don't have notes on mouthfeel but it seemed just right. This is a solid beer. Very tasty.

Jim also sent along the slip into darkness cascading dark lager.



I can't find my notes (the note cards are handy Jim ) but it was tasty. Big roast and lots of PNW hops. Smooth. I did not share it with the wife.

I think I've got two commercial brews left but I'm done with Jim's beers unfortunately.


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29
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 21, 2016, 07:30:20 PM »


One of my standard triples. Dinged at NHC for color. Maybe the bottle was oxidized...


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30
Kegging and Bottling / Re: Intertap Faucets
« on: June 21, 2016, 07:27:59 PM »
I'd be pissed. Just rebuilt some old standard taps. I wouldn't want to rebuild a new tap.


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