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Messages - Joe Sr.

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1531
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 14, 2015, 07:04:27 PM »
Oh, and why the extra light DME?

Extra light DME usually contains a higher percentage of sugars that can be reduced to glucose by yeast cells than the darker DMEs.
OK, thanks, I'll try that.
Any thoughts on the welding O2?  Increasing the percentage of O2 in the vessel headspace should help to get oxygen into the starter when shaken.  O2 is 20% of air so 1L of starter in a 1 gal. vessel gives 0.6 (approx.) volumes of O2 per volume of starter.  Increasing the O2 percentage in the headspace to 60% gives the same ratio of O2 volumes to starter volumes in 2L in a 1 gal. vessel.

Don't overthink it.  My takeaway from this thread is that simple processes are just fine.

I will choose to stick with my stir plates.  Shake if you choose.  Pumping O2 into the headspace seems unnecessary.

1532
All Grain Brewing / Re: Creating recipes
« on: January 14, 2015, 09:08:57 AM »
I use Designing Great Beers frequently.  I also think that it's useful to look at a number of recipes for the style you want to brew and see the similarities and differences.  Be careful which on-line recipes you grab, some are crap and some are golden.  Over the years I've relied on published recipes in BYO, Zymurgy, a couple Papazian books, and other books like Brew Like a Monk.

If you're trying to learn a style, start with a successful recipe and then try tweaking it.  If you're trying to learn yeasts, split a batch and ferment with two different yeasts.  Hops?  Split a batch between two single hops.  Malt?  Brew the same recipe but change the malts.

You will learn by doing.  Repeat, repeat, repeat.

1533
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 13, 2015, 03:54:41 PM »
I can agree that temp control tends to be over emphasized.  You do not need a fermentation fridge to make good beer.  You can make perfectly good beer at ambient temps, assuming your ambient temps are within the right range (I'd say not higher than 68) and that they remain stable.  I don't think it's best practice to ferment your ales in the 70s, though I've had that happen on occasion, but you can certainly make drinkable beer, even good beer if you've got a strain that can handle those temps.

I've seen newer brewers on this forum get worried about having to dump a beer because fermentation temps got into the 70s, without yet having tasted the beer.  That's no the relax, don't worry approach.

As a group, we tend to get obsessive about things and I think that keeping things simple is the best way for new brewers to get going.  Not everyone needs all the tricked out gadgets.  Not everyone needs a dedicated fermentation fridge.

However, I do think it's important for brewers to understand fermentation temperatures and the impact/effect of different temperatures.  Figure out what works for you and what you like.  I think we're all interested in obtaining consistent results and fermentation temperature control is important for consistent results (even if your temp control is simply a consistent ambient temp).

There is art to brewing, even if the foundation is science.  I'm no scientist, but I am a brewer.

1534
Yeast and Fermentation / Re: Stir bar in Fermentor
« on: January 10, 2015, 08:49:53 AM »
Magnet is the way to go. I figured that out after I dumped a starter and flushed a stir bar. I did not attempt to retrieve that one.

No worries in letting the bar sit through fermentation. It will not harm anything just don't forget it.


Sent from my iPhone using Tapatalk

1535
Extract/Partial Mash Brewing / Re: Do you strain your wort?
« on: January 10, 2015, 08:47:47 AM »
I haven't strained my wort in years. No worries. Beer drips bright and tastes great.

No harm in straining if you want to but I think it's unnecessary and always found it to be a pita.


Sent from my iPhone using Tapatalk

1536
The Pub / Re: Jim Koch has a problem....
« on: January 10, 2015, 08:36:02 AM »

I'm sure they have three handles at every Applebee's. Lager, Rebel, Seasonal.

Edit - Sam light in bottles.

Now imagine the article in Applebee's settings.
"He walks in the cooler and looks over the beer selection. He smiles hugs his kegs and returns to have another SA from multipack".

And drove home in his Mercedes.

Was driven home by his driver.

1537
General Homebrew Discussion / Re: Brewing for the New Year
« on: January 09, 2015, 10:34:57 AM »
Office is closed on the 19th.  I plan to brew 10 gallons at least that weekend.  What?  Haven't decided yet.

Probably the annual old ale.  Maybe a tripel.  Maybe a stout.

I've got to try out the new grain mill.

1538
The Pub / Re: Beer brewers vs beer "architects" in Belgium
« on: January 09, 2015, 07:52:01 AM »
Here it is if you just contract brew then you are a beer company. If you brew then you are breeding company. Boston Beer Company started as a contract brewer....

OK.  I think I get you.  You and Major are making the distinction between the brewer/brewery and the company who contracts them to brew their beer.  I missed that in the earlier post. 

I thought Major was saying if you were a contract brewer (ie. brewing someone else's beer for them) you were not a "real" brewery. 

I agree that if you contract someone else to brew your beer you are not a brewery/brewer.  But the brewery contracted to brew the beer for you is.

1539
The Pub / Re: Jim Koch has a problem....
« on: January 09, 2015, 07:47:16 AM »
Joe, I admire that nice looking brick building with the Schlitz sign every time I go to the Map Room.

Yep, that's one of them.  I think Fitzgerald's on Fullerton is also an old tied-house.

In the late 90's there was a push to landmark them so they couldn't be torn down, but I don't recall if that was approved or not.  If it made it to City Council, which I think it did, I'm sure it was approved.

No one builds storefronts like those anymore. 

Back on topic, sort of, I've attempted twice this week to convince myself to buy some Sam Adam's when I've been at the grocery store simply on account of spending too much time on this thread.  I just couldn't do it.  The seasonal mix-pack looks interesting, but I know there's beer in there I won't drink and it will just take up space in the fridge.  I also considered the Folly Pack, but it's the same thing.  The curse of mixed twelve packs. 

If the Sam Adams barrel series were easily available, I'd try those.

1540
The Pub / Re: Jim Koch has a problem....
« on: January 08, 2015, 03:53:34 PM »
Haven't we all acted dick-ish once in awhile?

Me? Never.

1541
The Pub / Re: Beer brewers vs beer "architects" in Belgium
« on: January 08, 2015, 01:10:42 PM »
I imagine it vexes the contract brewers greatly because it means they can't pretend they are something they are not - a real brewery.

I'm not sure I get your distinction.  They are brewing, are they not?  What is a "real" brewery and how is it different?

1542
The Pub / Re: Jim Koch has a problem....
« on: January 08, 2015, 10:57:29 AM »
That just made me think that the pressure is probably worse from the other end. Many of those places that were "mostly AB products but we'll through in a Sam Adams BL and seasonal tap for variety" don't need Sam Adams after the InBev buyout because InBev brought all of these European brands to the lineup. Add in local brands they've purchased like Goose Island and an AB (I mean InBev) only bar can have a pretty diverse selection.

Can you have a bar that sells only InBev products?  Sounds like the old tied house model, which I thought you couldn't do anymore.  But I have not researched this and could be entirely wrong.
Hmm. Good question - but I've seen it so the answer must be yes. In Delaware I heard that Iron Hill can't open more locations (they have two) due to limits on the number of bars a brewery can have. But that's ownership not what is served.

That makes a lot of sense and as I thought about it, I believe the tied-house system was brewery ownership of bars, which then served only the brewery products.  Some of these old buildings still exist in Chicago as bars (some are restaurants).  Typically, the front has Schlitz or something emblazoned on the building.  The buildings themselves are quite attractive.

1543
The Pub / Re: Jim Koch has a problem....
« on: January 07, 2015, 09:31:07 AM »
Sam Adams really doesn't make mediocre beers, they pretty much make boring beers. Mediocre implies not very good, they are clean and good, they are just boring as sin. Now they do fill the niche for being almost everywhere so they have saved my life on more than one occasion.

Exactly.  Except that, as Major pointed out, they're doing their sour thing which hopefully isn't boring.  Not my thing though, so I won't try it.  But aside from that, I'd say their image is one of boring beer.  Solidly made, quality boring beer.

I do love their Double Bock, though.

1544
The Pub / Re: Jim Koch has a problem....
« on: January 07, 2015, 08:59:46 AM »
That just made me think that the pressure is probably worse from the other end. Many of those places that were "mostly AB products but we'll through in a Sam Adams BL and seasonal tap for variety" don't need Sam Adams after the InBev buyout because InBev brought all of these European brands to the lineup. Add in local brands they've purchased like Goose Island and an AB (I mean InBev) only bar can have a pretty diverse selection.

Can you have a bar that sells only InBev products?  Sounds like the old tied house model, which I thought you couldn't do anymore.  But I have not researched this and could be entirely wrong.

1545
Kegging and Bottling / Re: Used kegs
« on: January 06, 2015, 02:25:11 PM »
Got an e-mail from AIH this morning.  Kegs are on sale again.  $75 for new 5 gallon ball locks.

I have too many empties right now to buy more.

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