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Messages - Joe Sr.

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1531
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.

1532
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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1533
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.

1534
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:50:22 PM »
I guesstimate.  Short of counting cells you really don't know what you have.

Obviously it depends on your OG, too.  I'm typically repitching into big beers so I'll go with a big pitch.

Go with Mr. Malty if that's your comfort level.

1535
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:45:46 PM »
Misread, or read too quickly.

I wouldn't repitch the full volume.  I get about a liter of yeast from my batches.  If I was using it right away, I'd repitch about half.

If you use the full amount, your probably overpitching.

1536
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:31:05 PM »
That looks about right.  I usually get about a liter.  Maybe less.

1537
The Pub / Re: Give it up for Michael Jackson....
« on: March 27, 2014, 12:28:07 PM »
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.

1538
The Pub / Re: Give it up for Michael Jackson....
« on: March 27, 2014, 12:26:18 PM »
Loved 'The Beer Hunter' series. Cheers to Michael.

An auspicious day.  He shares a birthday with my daughter and my son's Godfather.

I had a "Beer Hunter" CD for Windows back in the 3.1 days.  I wonder if I could still find it.

Had some cool beer themed wallpaper.

Now I must find it and hoist a pint tonight.

Most pf the Beer Hunter shows are on YouTube.

It was an interactive CD.  I don't recall too much about it, but no videos.

IIRC, you could click on areas of the world for beer styles or something along those lines.

1539
The Pub / Re: Give it up for Michael Jackson....
« on: March 27, 2014, 11:44:16 AM »
Loved 'The Beer Hunter' series. Cheers to Michael.

An auspicious day.  He shares a birthday with my daughter and my son's Godfather.

I had a "Beer Hunter" CD for Windows back in the 3.1 days.  I wonder if I could still find it.

Had some cool beer themed wallpaper.

Now I must find it and hoist a pint tonight.

1540
Beer Recipes / Re: Timothy Taylor Landlord
« on: March 27, 2014, 11:40:39 AM »
Styrian is definitely the source of the citrus note but I think of Styrian as more orange than grapefruit (but not quite as orange-forward as Amarillo) but I could see how people could pick grapefruit over orange as a descriptor.

I get grapefruit from Styrian.  Definitely more than just "citrus."  Clearly grapefruit.

It could be variable by harvest, I suppose.  I had pounds of it but haven't used it in awhile.

1541
General Homebrew Discussion / Re: Dissent with Style
« on: March 27, 2014, 08:34:24 AM »
I pay $4 for dry yeasts.
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I have started moving away from 001/1056 in favor of US-05. No starter and cheaper.

I save my slurries and reuse them for as long as possible.  By the fourth or fifth batch, it's getting close the $1 per batch.

1542
Yes.  The software is overly optimistic, but it's probably a result of some settings you haven't adjusted. 
Depending on the software you're using there are a LOT of variables to adjust.

But you won't know for sure until you brew it.  Efficiency will depend on your system and I wouldn't rely on the numbers from the software until you've dialed in your process.

Not that you asked, but if I were converting that recipe to partial mash I'd add several pounds of 2-row or pale malt, decrease the amount of extract to balance the expected OG, use light instead of amber extract, and increase the caramel/crystal and cara red to get the same SRM.

If you're going to go for a partial mash, use as much base grain as possible, IMO.

1543
Kegging and Bottling / Re: overcarbed keg
« on: March 26, 2014, 03:01:52 PM »
You've got plenty of time from now until the weekend.  No worries.

1544
Lower fg will give you a drier beer. With some extracts, especially darker, your beer can end at a higher fg than you want and be sweeter than you desired or have more body or a heavier mouthfeel.

I use the lightest dme I can find (breiss pils) and add it late. I have no issues with darkening or high fg. Sugar will help to boost your abv without adding body. Belgian triples are a good example. If your going all extract on an IPA sugar might help.


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1545
Ingredients / Re: Imperial Stout ingrediant advice
« on: March 24, 2014, 11:01:38 AM »
Some pretty good advice all around here.  I would only add that I wouldn't mash lower on account of the DME.  You're only using two pounds, so it shouldn't have too significant of an impact.  My experience is that you can find some highly fermentable light DME. 

I regularly add more than 2lbs to my beers and have mashed low to account for what I would expect to be a higher FG.  Right now, I'm looking to adjust recipes and process to get more body into my beers.

Of course, the darker you go with DME/LME the more of an impact it will have on final gravity.  Extra light dry just doesn't seem to cause issues in my experience.

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