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Messages - Joe Sr.

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Yeast and Fermentation / Re: do you use dry yeast
« on: December 11, 2014, 10:45:51 AM »
Back on topic. Apart from US-05, S-04 and Nottingham, I notice very little enthusiasm for dry yeasts. It's cheap and handy, especially when brewing small batches, yes, but not much more. This kind of confirms my ideas. Thanks for your feedback!

I don't think that's entirely accurate.  A lot of us use dry yeasts frequently, even if the preference is for liquid cultures.

I don't care for Notty, but some do.  I've made good beer with T-58, WB-06, Munich, and others.  I keep a bunch of dry yeast available and use it when I need to, usually an impromptu brew session.

Kegging and Bottling / Re: New to kegging
« on: December 11, 2014, 10:34:36 AM »
The other aspect of an inexpensive regulator is quality.  I recently had to replace my regulator because it was leaking.  I bought a no-name one from the LHBS to save $20.  It is now in the trash and I went back to the one I know works well:

And it has been working well ever since.

I bought a 2nd regulator on eBay years ago.  It works just fine.  Was probably $35 at the time, a little cheaper than the regulators at the LHBS.  Maybe I got lucky.

Beer Recipes / Re: Seeking Old Ale recipes
« on: December 09, 2014, 09:41:45 PM »
I've brewed a clone of Third Coast Old Ale.  I think BYO had printed the recipe.  I can dig it out if you like.

When I hit it, it's great.  When I miss, it's still good.

I just want to say that Bells calls it their Barleywine. BJCP has it as an American Barleywine. It is one of my favorites.

You say tomato, I say tomahto.

For me, it's not hoppy enough to be an American Barleywine.  But IMO the distinctions are fuzzy.

It's damn tasty what ever you want to call it.

General Homebrew Discussion / Re: Fining options
« on: December 09, 2014, 04:10:23 PM »
I usually use gelatin to clear up stubborn yeast that won't drop.  I don't believe that the beer needs to be chilled for this to work.  At least, in my experience it works fine at ~ 50F.

If you want to clear up chill haze, you need to chill the beer before you fine.

Beer Recipes / Re: Seeking Old Ale recipes
« on: December 09, 2014, 10:51:44 AM »
I've brewed a clone of Third Coast Old Ale.  I think BYO had printed the recipe.  I can dig it out if you like.

When I hit it, it's great.  When I miss, it's still good.

Wood/Casks / Re: age of Oak
« on: December 09, 2014, 09:33:01 AM »
If I wanted to be able to drink it straight and I used a white whiskey then I'd use a heck of a lot less oak and dilute with water so it is closer to the proof of a bourbon.

Agreed.  I have tried a pint or so of white whiskey with two, maybe three, chips to see if the oak and tannins will temper the flavors I don't like.  They haven't, but that amount of oak also hasn't been overwhelming.

There's a lot of white whiskey out there, some must be good and some people enjoy it so don't take my experience as universal.

My point is only to be sure you like the liquor you're using if you're going to add it to beer you plan to drink.

The Pub / Re: Whiskey
« on: December 08, 2014, 08:22:09 AM »
As far as the white whiskey goes, I have not had any commercially made stuff I really could say I enjoyed. But I haven't tried a lot either. I did have Buffalo Trace's "White Dog" and it tasted like they bottled the feints. Really nasty stuff. Could not for the life of me figure out why someone would have decided that was alright to sell.

Yes!  That's exactly what the stuff I've had locally tastes like.  Except I want to refer to it as the "t'ain'ts."

I, too, typically put my whiskey on cubes. Only the 100+ proof typically gets a splash of water.  Exceptions to this rule are Pappy, which goes in a chilled glass when I have the pleasure, and anything else that seems like a rare treat not likely to be tasted again.

Kegging and Bottling / Re: Used kegs
« on: December 08, 2014, 08:16:14 AM »
If I decide to buy some more kegs, I will go new. Must. Resist. Urge. To Buy.

We should have a 12-step program for compulsive keg purchasers.  Can you ever have too many?  I think perhaps you can,  but I'm not sure...

General Homebrew Discussion / Re: contamination
« on: December 08, 2014, 08:13:58 AM »

I blow out the chiller with air to clear as much water as possible.
Why? Only thing I could think of is cold climates with hard freezes.

An abundance of caution?  I don't know.  Just seems like a good idea and I have a compressor so why not.  A fair amount of water comes out.

Good point to leave the hoses on when they are not leaking. Feel like a bit of a moron now!!! :)  Would it be possible to put something better on there that was leak proof and that could be easily disassembled? 

There are chillers with hose connections on the copper line.  I think they're soldered on.  Mine ain't got those.

The Pub / Re: Whiskey
« on: December 07, 2014, 01:11:22 PM »
To be fair, I think VOB needs a bit of water or melted ice to take the edge off, but there a lot of bourbons that cost more that need that, too.

I've always thought if I had a barrel, I'd fill it with some like VOB to recharge it, so I'm glad to hear I'm not the only one.

And, I know there must be white whiskey out there that is decent but the craft distillers around here aren't making it.  It's almost as if they add botanicals to give it different flavors.  Different flavors of BAD.

General Homebrew Discussion / Re: contamination
« on: December 07, 2014, 01:08:22 PM »
I hear you Joe, just took me a year's worth of usage to realize this was the way to handle it.

Sent from Franx Brew Works using Tapatalk

If it only took you a year, your a faster learner than I am.

General Homebrew Discussion / Re: contamination
« on: December 06, 2014, 09:48:59 PM »

Just reading this description, I'm guessing you are talking about hose clamp connections on chiller. This is a nightmare for me too. It's only water going through, so I have stopped disconnecting after use. I have not had as many issues since starting to leave them on.

I haven't disconnected these in years.  No worries, no leaks.

I blow out the chiller with air to clear as much water as possible.  Whatever is left gets pushed out with the next use.

Wood/Casks / Re: age of Oak
« on: December 06, 2014, 09:46:31 PM »
I would then put the oak in white whiskey with a high proof. The higher proof will extract oak flavors better and you won't have to worry about the whiskey having artificial color or flavor compounds.

I haven't yet tasted a white whiskey that I want to taste twice. I've tried to age some on chips but it just tastes nasty plus oak.  There are a lot of white whiskeys out there, though, so at least one of them must not be nasty.

Whatever liquor you use, be sure you like it and would drink it on its own.

The Pub / Re: Whiskey
« on: December 06, 2014, 05:44:03 PM »
Major you ripped on me when I suggested VOB. For the price it's alright. Glad to see you coming around.

Wathens is a favorite. Old Medley is delicious. I have an open bottle of each in my cabinet.

I'd live to try ancient ancient age. Can't find it but regular old ancient age is a decent sip for the price. Better than decent actually.

Can't do the white whiskey. Haven't tried one that's decent.

I've been drinking rye lately. Have a bottle of JL Pepper open as well as knob creek. Either are pretty good on the rocks. Rittenhouse I prefer to mix.

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Beer Recipes / Re: citra saison
« on: December 06, 2014, 05:35:00 PM »
Just checked my latest saison today, fermented with 3711.

Mashed high and fermented low (50s)  before allowing it free rise. Not as dry as I'd like but I'm going to give it a week or so.

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