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Messages - Joe Sr.

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1546
Extract/Partial Mash Brewing / Causes of astringency
« on: March 01, 2014, 05:09:04 PM »
Got some score sheets back and one of the comments on one of the beers was "astringent."  Tasting the beer again, I can see what the judge was tasting.

I popped open a stout, and there's that same dryness of finish.  Almost chalky.

I'm doing in a partial mash in a grain bag, rinsed with about at most a gallon for sparging.  I usually do a half gallon but there's some batches I've rinsed more.  I don't squeeze everything out of the bag.

Just curious as to what could be causing this.  I know over sparging will extract tannins, but I don't think I'm doing that.  Any other things I should be watching?

For extract, I use Briess Pilsen.  I know Martin has said they have high sodium (IIRC) in their water when their making the extract.  Could that be an issue at play here?

1547
General Homebrew Discussion / Re: What in the tun this weekend?
« on: March 01, 2014, 05:03:30 PM »
No brewing, but perhaps the Blackhawks/Penguins game at Soldier Field in the 20 degree temp plus wind.  Doesn't sound wise, though, as I type it out.

I'll be curious what will be visible once the snow starts. Watching on TV in my living room, that is!

I'm brewing a bitter on Sunday while the wife watches the Oscars.

My ticket didn't come through, so I'll be watching on TV as well.

As for snow, it's been snowing all day here on the lake front but getting heavier every hour.  It's Saturday, so we must get snow.

1548
General Homebrew Discussion / Re: What in the tun this weekend?
« on: March 01, 2014, 03:44:14 PM »
Cellar work here myself. Gotta bottle two entries for NHC and make rom in a keg for the last one. I am jealous of you guys with 5-10 kegs. It's hard to work with two.

 15 kegs and I can't find an empty one, mort. It's like buying bigger pants. You expand to fill them and always need more capacity.

1549
Cool.  Where did you see the scores with out the sheets?  On-line?

The stout is going to the NHC, I have to decide on the others.  My old ale was not quite to style, so I have to figure out if it can go in another category maybe.  And I'll tap the other batch of dubbel to see how it compares.

1550
The Pub / Re: Brandy/Cognac/Armagnac
« on: March 01, 2014, 07:27:59 AM »
I was looking at some slivovitz (plum) and barack (apricot) brandies. Are they reminiscent of these fruits?

Can help, sorry.

But I finally checked the Pierre Ferand.  It's a reserve des dieux.  So 20 years.

Picked up a Marie Duffant Armagnac yesterday and had a night cap last night.  Tasty.

1551
Commercial Beer Reviews / Re: Bigfoot Vertical '95 2003-1014
« on: March 01, 2014, 07:14:09 AM »
Why do you think the older ones are less carbonated?

I can't imagine the caps leak.
Sierra Nevada went to the pry off cap when they found a superior liner material. That material had much less O2 permeability, but required a high clamp load, so they went to pry off. I was looking at CO2 permeability, and it is even higher for most polymers. The level of CO2 in beer is fairly high so it takes time for it to diffuse out. The O2 gets in due to the partial pressure of the atmosphere vs. almost none in the bottle.

But tight enough that there's no evaporation?  Interesting.  Maybe I should consider wax for beers I'm storing long term....

1552
Yeast and Fermentation / Re: Secondary fermentation
« on: February 28, 2014, 09:16:31 PM »
I stopped using secondaries years ago when life got too busy and I got too lazy. Never noticed any problems. Started participating on here and realized I am not alone.


Sent from my iPhone using Tapatalk

1553
Got my score sheets today.  Very pleased with the feedback.

Also pleased with a 43 and mini best of show. Nice for my first comp.

The other two entries were not quite there, but the feedback is good.

1554
Commercial Beer Reviews / Re: Bigfoot Vertical '95 2003-1014
« on: February 28, 2014, 03:29:45 PM »
Why do you think the older ones are less carbonated?

I can't imagine the caps leak.

1555
General Homebrew Discussion / Re: What in the tun this weekend?
« on: February 28, 2014, 02:15:52 PM »
I've got to kill a keg so I can fill a keg.

Or go buy some more kegs.

No brewing, but perhaps the Blackhawks/Penguins game at Soldier Field in the 20 degree temp plus wind.  Doesn't sound wise, though, as I type it out.

1556
The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 28, 2014, 02:10:39 PM »
After watching several chain falls fail in spectacular fashion on my last job site (think immediate drop of a 6'-0" diameter FRP pipe from 12' high - it's pretty intense), I'll stay away from those. And yes, the chain falls were rated for that size and type of load.

It doesn't sound like that guy was keeping his foot regardless of what he was wearing.

You cannot plan for catastrophic failure.  We can take all the reasonable safety measures imaginable but there's no guarantee.

1557
The Pub / Re: Oops
« on: February 28, 2014, 02:01:18 PM »
These days it seems like there's a shooting in Chicago schools every other day 

Ouch!  We may have daily shootings here, but I can't think of one that actually took place in a school.

1558
The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 28, 2014, 11:17:04 AM »
I'm a poster child for what not to do. Flip flops and shorts. Dropped a cinder block on my toe and broke it, but I still wear the flip flops.

Reason #1 why my brewery boots are steel toed. ;)

The key with steel toed boots, don't wear them if there are things heavy enough to crush the steel toe.

Fun fact: I can't lift things that are that heavy. ;)

I have wimpy little arms. The fiance has to lift kegs into the keezer for us. I have to bring in a bar stool, get it up there, lift it up, then get it the 14" up to the collar, then slowly down onto the top of another keg, then slowly down into the bottom of the keezer. It's silly looking.

You need to rig up a chain fall.  It would make your brewery look awesomely industrial.

The part about lowering kegs into a keezer makes me think I'll just stick with my Sanyo mini-fridge.  I don't need the back problems and I already have shoulder problems.

I like my steel-toed boots and they've caught many sheets of drywall and plywood.  I've broken enough toes to know I'd rather not do it again.  But I'd also rather have them broken than have them amputated.  Steel toes are great, but like most things you need the right tool for the right application.  If they're adding a risk factor they're not worth it.

1559
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 03:05:19 PM »
So, if mash temperature below 153F and if pure o2 and plentiful yeast is pitched, what would cause under or over attenuation? Recipe? What if the recipe is a pilsner? Or a simple IPA? Could too much pure o2 cause problems?

Isn't attenuation really controlled by the recipe and the mash temp?  The yeast will do what they will do and assuming you use the same strain repeatedly they should be consistent.  Unless you shock the yeast somehow.

My experience with what I would say are under-attenuated batches is more a factor of an excessively high OG with solid attenuation and good final gravity.  Along the lines of >1.09 down to <1.015. However, the beers are sweeter than they "should" be to match the commercial examples.  To control that, I'm adjusting recipes to bring the OG down a bit so that the beer finishes dryer with the same expected attenuation.

I don't know about over oxygenating.  My understanding, which could be wrong, is that it's pretty hard to over oxygenate.

1560
The Pub / Re: 5 issues craft beer drinkers should be aware of
« on: February 26, 2014, 02:47:40 PM »
+1 to that. Same here.

Looks like we're on the same page.

I'm perpetually planning to move the brewing outdoors (though not in this weather, for sure) and have had the burner for a LONG time but never used it.  Picked up a 15 gallon pot last summer for my birthday and have the ball valve and step drill bit gathering dust.  If I can find time for it, I'll be adding more risk factors for my kids to navigate next summer!

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