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Messages - Joe Sr.

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The Pub / Re: Growler fills at Delaware liquor stores
« on: March 11, 2013, 02:00:54 PM »
Unfortunately i see way to people that are not responsible with their alcohol consumption.  I agree that most normal/responsible drinkers will at least wait until they get home to crack open the growler and enjoy, but there also a good number of people that would be coming multiple days a to get a refill (especially if the Coors or similar started offering their beers) and not being responsible . In today's society it seems like it only takes a few bad apples to ruin it for the rest of us. Like i said before the logistics for a small corner store like mine would make this idea nothing but a hassle. This concept would only be viable for the bigger stores and even then would probably present a challenge in-terms of the extra storage needs.
As a store employee I'm technically liable for accident that involves a customer, just as bar tender is technically liable for serving an intoxicated person, so i guess i see too many negatives in this idea.

Aside from the extra work, how are growler fills any different than 30 packs?  Someone can dig into that on the way home or come back every couple days for another.  I don't get the logic that the container has anything to do with the behavior.

Equipment and Software / Re: Hoses gone wild
« on: March 11, 2013, 09:15:11 AM »
I use standard QDs for pneumatic tools, but I only have them on my gas lines.

I think if you put a QD on the liquid lines, I think you need a liquid QD like this one:

I wouldn't run beer through a brass disconnect.  But I suppose you could.

Yeast and Fermentation / Re: Expected lifespan of O2 canister
« on: March 11, 2013, 07:54:05 AM »
I always remove the regulator from my O2 bottles.  If it's empty after two or three batches you either have a leak or you are using WAY too much O2.

I put the stone by the side of the carboy so I can see the O2 coming out and adjust the flow so that there is just a trickle.  I don't know how many batches my last bottle lasted, but at least 10.  It was also an extra large bottle, but not that much larger.

Kegging and Bottling / Re: keg lube
« on: March 09, 2013, 06:18:34 PM »
I try to use keg lube as little as possible, because I can't stand it when it gets on my hands.  Very hard to get off.

Glad I have it on hand, though, as today I needed some plumbing grease and did not have any.  I threw some keg lube on the gaskets and I was able to reassemble an old faucet and now it works like new.  Gotta love that keg lube.

Yeast and Fermentation / Re: fermentation issues
« on: March 08, 2013, 09:52:20 AM »
Any chance the gravity reading is using a refractometer?  If so, wouldn't the high reading equate to something much lower?

Of course, we're all stabbing in the dark here without more information.

Ingredients / Re: Fresh Ginger or Dry Ginger??
« on: March 08, 2013, 08:02:26 AM »
So I decided to use .5oz of Dried Ginger Root I bought at my local homebrew shop for my 5 gal batch of Saison.  I added it at 15min and left it in the Primary for 2 weeks before racking to the secondary.  WOW the Ginger flavor is HUGE!  It's way more than I was looking for.  What could I have done different?

I was looking for subtle tones of Ginger not IN YOUR FACE GINGER!

Also, it completely took away the amazing notes the WYEAST 3711 gives to the nose of the brew.

This was my experience the last time I used ginger in a beer.  It was the last time.

I don't mind it as a background flavor.  But I don't like it enough to keep experimenting.

I used fresh ginger, but I don't recall the amount.  IIRC there's a recipe in the New Complete Joy for honey ginger ale, which would probably be what I brewed.

Over time, I've moved away from spiced beers.  I prefer the flavors that come from the malt, hops and yeast.

All Things Food / Re: BBQ Style
« on: March 07, 2013, 07:56:04 AM »
The snow is melting and it should be in the 40s on Saturday.  You've got me thinking about rolling out the smoker.

Gave up red meat for Lent, but that doesn't mean I can't eat pork!

Congrats to all in MS who worked so hard on this and to Gary and the AHA staff fo their efforts.

You make an important point, Denny.  For everyone who thinks their membership "only" gets them Zymurgy, pub discounts and organized competitions, there's a lot more to it.

I'm sure this was hard work.  Congrats.

Yeast and Fermentation / Re: Funky Cider Smell
« on: March 07, 2013, 07:35:10 AM »
Won't boiling also set the pectin and give you a cloudy cider?

I've only just pitched dry yeast right into the cider and let it go.  Of course, I don't really like cider so it's not in the regular brewing rotation.

Right, but I'm kegging and typically only bottle a six pack or so.  So convenience is important, or I'll just skip bottling.  Or force carb and bottle from the keg, which can also be a PITA.

Are you priming the keg?  Or do you prime the bottles separately?

I prime the bottles individually with dry sugar. This is immediately after racking to the keg, before it starts to carbonate.

Perhaps a final question, since we're off topic...

Are you weighing out corn or table sugar?  Or do you use one of the various carb tabs?

If you weigh out sugar, how much per bottle?

I'm not a big fan of the carb tabs, other than they're super convenient.

It's my understanding bio fine will drop all yeast so then would one need to add yeast to bottle condition? I only bottle so am curious for an alternative to cold crashing

Not in my experience. I bottle a six-pack off of every batch out of the keg and they carb up within a couple days. On the other hand, pulling from the bottom of the keg means I'm getting the maximum amount of yeast in there. I just want to make sure the BioFine ends up in the bottles as well.

Are you priming the keg?  Or do you prime the bottles separately?

How does it compare with gelatin?  That's what I typically use for fining.

Yeast and Fermentation / Re: silly yeast prop questions
« on: March 05, 2013, 08:56:47 AM »
Reminded of me that when I started brewing,
folks advocated adding a few hop pellets to starters.

Yes.  I used to do this.

I don't bottle much these days, but when I did bottle everything I never once added additional yeast.

I think you should be fine, as cold crashing will not drop out all of the yeast.

If you're concerned, you should go ahead and add yeast.  There are a number of strains that people seem to prefer for bottling as they settle out and form a dense layer in the bottle that is not so easily disturbed.  One that springs to mind is T-58.  There is also a new strain specifically marketed as a bottling yeast.  CBC-1 or something like that.

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