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Messages - Joe Sr.

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1576
The Pub / Re: bridge collapse
« on: May 24, 2013, 07:02:29 AM »
The roads are 3rd world quality in places.

Spring time in Chicago.  I really should get winter tires with steel rims.

Infrastructure would seem to be a good place to invest tax dollars, but repairs don't make for sexy news conferences.

1577
Ingredients / Re: Dosage for generic yeast nutrient?
« on: May 23, 2013, 01:02:40 PM »
I go for about 1tsp per 5 gal (I normally put in 2 tsp for a 12 gal batch).  The nutrients with DAP are definitely noticeable in beer if you overuse them.

I want to say 1tsp per 5 gal is what my little jar of nutrient said when I used it two weeks ago.

One of the few times I've remembered to use it.  I just can't recall if I put it in both batches, or only one.

1578
Equipment and Software / Re: Those little red cans of Oxygen
« on: May 23, 2013, 08:44:51 AM »
I give it about 60 seconds or so.  But I don't time it. 

Usually what I'm doing at that point is writing out the masking tape label for the fermenter and checking the hydrometer sample for OG.

My typical batch is 1.07+ so I figure a little extra oxygen is not going to hurt.

1579
Equipment and Software / Re: Those little red cans of Oxygen
« on: May 23, 2013, 08:02:45 AM »
I use this exact system.

Super easy.  I drop the wand into a bucket star san while I'm filling the fermenters.  Then I hook it up and drop it in the fermenter.  I run the 02 while I do whatever else needs doing and then pitch the yeast.

I honestly cannot say if the 02 performs any better than using an aquarium pump and the wand, which is what I used to do.

1580
Yeast and Fermentation / Re: Wyeast 1968 - Wow
« on: May 23, 2013, 07:08:34 AM »
This is my current favorite non-Belgian yeast.  It flocculates like a beast.

I had a starter where I turned off the stir plate, decanted, and added fresh wort.  I had trouble getting the stir bar to break up the settled yeast when I turned it back on.  The starter was almost like a liter of yogurt.

1581
The Pub / Re: Cellar decided to become a sauna
« on: May 22, 2013, 08:16:53 AM »
Just be sure you're parents don't get a thirst for some nice dark Belgian beer.

When I had an apartment, there was no way I could keep wine or beer at a constant temp.  I simply had to manage inventory so that it was all getting consumed in a timely fashion.

If you're inventory is not too great, you could get one of those small table top wine fridges.  They're around $100, though.  http://www.overstock.com/Home-Garden/Avanti-8-bottle-Countertop-Wine-Cooler/7307940/product.html

1582


Are you prepping, Mort?
[/quote]

What's wrong with prepping? Its why I started brewing. What's the point of surviving the ZA if there's no beer?
[/quote]

Many good suggestions here: http://www.homebrewersassociation.org/forum/index.php?topic=13798.0

But none related to collecting cooling water.

1583
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 12:58:09 PM »
The Unibroue strain would be a good choice, IMHO. It's pretty phenolic.

I was going to suggest this earlier but it wasn't on his list of yeasts he wanted to use.  I'd do the Unibroue strain over 550 or 575.

1584
Questions about the forum? / Re: Missing avatars
« on: May 21, 2013, 08:33:46 AM »
On this thread, I see only myself and Amanda.

Hubie and Hokerer have no avatars of any sort.  No broken link, nothing.

1585
Questions about the forum? / Re: Missing avatars
« on: May 21, 2013, 08:29:15 AM »
Many are missing for me.  This has happened in the past, and eventually they come back.

Dunno what's up.  They all appeared fine last night on my iPhone, but not today.

1586
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 06:39:49 AM »
You get lots of character from Belgian yeasts, so you might be missing a bit of what you'd expect in a wit, but IMO if you keep the % of wheat appropriate and add coriander and orange peel you'll be getting pretty much what you're hoping for.

I've not used 575, but I make a lot of beers with WY3522 (same strain as 550).  IME, it's great for the paler Belgians but it has almost a tartness that may not be what you're looking for in wit.

1587
Beer Recipes / Re: Oaked Rye Imerpial Stout
« on: May 21, 2013, 06:22:14 AM »
You could add sugar to the fermenter if you want to boost the ABV.

1588
All Grain Brewing / Re: Collecting Cooling Water for Future Brews
« on: May 20, 2013, 01:15:07 PM »
It's never a bad idea to have 10-15 gallons of drinking water available.

Are you prepping, Mort?

 ;D

Nah, Really it's just because I live in earthquake country. Not to say the apocalypse isn't coming, I'm just not specifically preparing for THAT.

You've put my mind at ease.  But seriously, I agree that it's not a bad idea.

I've thought about it when we've had some particularly bad winter storms, but we never really lose power where I'm at.  And, if I'm snowed in there's plenty of water outside and plenty of beer inside.

1589
All Grain Brewing / Re: Collecting Cooling Water for Future Brews
« on: May 20, 2013, 12:58:12 PM »
It's never a bad idea to have 10-15 gallons of drinking water available.

Are you prepping, Mort?

1590
The Pub / Re: Oh what a tangled web we weave...
« on: May 20, 2013, 07:57:38 AM »
"Pretty sneaky sis!"

You've dated yourself.

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