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Messages - Joe Sr.

Pages: 1 ... 101 102 [103] 104 105 ... 195
1531
Beer Recipes / Re: Elysian Bette Blanche Triple
« on: April 10, 2013, 07:02:07 AM »

Out of curiosity, is it a true triple with those changes?

It can definitely be a true a tripel with those changes.  IMO, the yeast has a bigger impact than the base ingredients for a tripel.  Obviously, you won't get a tripel if you use roasted barley or something like that, but I don't think that you would notice much if any difference between 2-row, pils malt, or any pale base grain.

I use Styrian Goldings in most all of my Belgians.

As far as the candi sugar, I know others disagree but in my experience table sugar will work just as well as clear candi sugar/syrup.  I don't believe the clear sugars add any particular flavor although the darker ones can have a significant flavor impact.

1532
Kegging and Bottling / Re: Bottle Labels
« on: April 09, 2013, 09:04:57 AM »
I've got an ink-jet printer so the ink running issue is unavoidable.

Not with my old Epson ink jet.  I don't know what's up with their inks, but they don't run.

Will post-it labels stay on if submerged in a cooler?

1533
Kegging and Bottling / Re: Bottle Labels
« on: April 09, 2013, 07:35:32 AM »
I have heard of using watered down skim milk. that should work as well.

Is not the skim milk watered down by definition?

Milk works well.  Glue stick seems to work fine, too.  You can buy pre-gummed paper but it's expensive.

I've found that the ink for Epson printers does not run when it gets wet, whereas HP ink runs all over the place.  Of course, the labels come off pretty easily when they are wet, so if you're looking for something that will stay on in a cooler full of ice water you'll need a solution other than milk/glue stick.

1534
Kegging and Bottling / Re: Slow, restricted flow
« on: April 08, 2013, 01:05:31 PM »
I've found on the kegs that I have with a bent dip tube that the tube will spin in toward the wall of the keg sometimes when you tighten the post.  This blocks the tube significantly.

You don't need to torque the post down very hard, which is when the I've found the tube spins.  You could release pressure and try loosening the out post a quarter turn.  Hopefully this will spin the tube back away from the keg wall, if that is indeed the problem.

1535
All Things Food / Re: Avocados
« on: April 08, 2013, 08:34:41 AM »
I have one avocado pit I've been able to sprout.  It looks sad on my window sill.  Now that it's warming up, I will pot it and put it on the porch.  It will never bear fruit, but what the heck.

My pineapple is still going strong in a pot.  That, too, will move outside once it's warm.

1536
The Pub / Re: I'm honored
« on: April 08, 2013, 08:23:38 AM »
I thought that label said "certified goats."
Congrats, Denny.  I'm planning to brew your quadruple again this summer.  I think I have one bottle left from last year since most of it got drained at my 40th.

Much good advice and many great recipes have come from you.
So did I!

Congrats Denny. I lift my blue cooler above my head and salute you. ouch. my back... I'm okay. give me a minute...

Like this?



Yes, I have too much time on my hands this morning.

1537
General Homebrew Discussion / Re: Can't clean fermenter
« on: April 08, 2013, 07:34:27 AM »
Roger - I use oxyclean and cascade (unscented) on my better bottles.  I've never really measured the amount, but I dump some in, fill it with warm/hot water and let it soak.

I've yet to encounter a crust that can withstand the soak.

Sometimes I will put an old sock on a bottle brush and give the interior a scrub, too.

1538
Yeast and Fermentation / Re: Interesting Split-Batch Belgian
« on: April 08, 2013, 07:16:25 AM »
Yep, 3 day crash in the fermenters, and they've been kegged (and fined) for three weeks. It just won't drop.

I've had trouble getting 3522 to clear on re-pitches.  Gelatin and time seem to work.  Of course, I've had the same problem with the Chimay strain and 3787 on repitches.

Which one do you prefer?  I've recently kegged a blonde using 3522, but haven't had a chance to really try it out.

I've not been too happy with the blondes I've made with 3787 so I'm hopeful for the recent batch.

I'm also thinking I need to buy a bunch of blondes and do a tasting.  To calibrate my palate, of course.

1539
General Homebrew Discussion / Re: Brewing Attire
« on: April 08, 2013, 07:11:53 AM »
Usually sweats.  I've got an awesome pair of orange sweat pants.  They even have pockets.

I usually use bleach as a sanitizer (I work for the country's largest bleach marketer). So I need a shirt that'll take being splashed w/bleach solutions. 

I have a couple lab coats I used to wear when I used bleach.  Felt like a total nerd.  Don't use bleach anymore, but sometimes I throw the lab coat on when I'm using the table saw.  Keeps me from being covered in saw dust.

1540
All Things Food / Re: BBQ Style
« on: April 08, 2013, 07:01:01 AM »
Thanks!  The shoulder spent 10 hours on the smoker.

The kids all woke up early and helped me get it going.  Couldn't get my son to come inside, so he hung out in the yard flinging dirt everywhere with a shovel.

1541
The Pub / Re: I'm honored
« on: April 08, 2013, 06:58:56 AM »
I thought that label said "certified goats."

Congrats, Denny.  I'm planning to brew your quadruple again this summer.  I think I have one bottle left from last year since most of it got drained at my 40th.

Much good advice and many great recipes have come from you.

1542
Equipment and Software / Re: Something to help with lifting
« on: April 08, 2013, 06:53:53 AM »
If you're using carboys, BrewHaulers are great. The make a carboy much easier to carry alone and also let you share the load with someone else. 
 
I have a hoist and plumbing so that I don't have to lift liquid until the fermenter is full.
https://plus.google.com/photos/104891953223854271066/albums?banner=pwa&gpsrc=pwrd1#photos/104891953223854271066/albums/5675788879184625729

Looks sweet.  At first glance, I thought you were hoisting with a bungee cord, which could be interesting...

1543
All Things Food / Re: BBQ Style
« on: April 08, 2013, 06:33:31 AM »
Great looking stuff Joe!

Thanks!  It felt great to get the smoker back out.  Of course, the temp dropped 20 degrees on Sunday, so I made the most of the best weather we've had in ages.  Even took the Christmas lights down.

Here's the ribs on the table.  Everything came out awesome.  The shoulder simply fell apart.  Easiest pull I've ever had, short of using a crock pot.


1544
All Things Food / Re: BBQ Style
« on: April 07, 2013, 08:12:53 AM »
Some of yesterday's bounty.  Just had leftover fatty for breakfast.








1545
All Things Food / Re: BBQ Style
« on: April 06, 2013, 11:22:17 AM »
In honor of your birthdays or perhaps because it's finally spring I've got four racks of ribs and two shoulders on the smoker.

Hard boiled egg stuffed fatty going on later.

And a beer in hand.

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