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Messages - Joe Sr.

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1576
Yeast and Fermentation / Re: Danstar Windsor
« on: December 04, 2014, 10:39:02 AM »
Of the two, I prefer Windsor.  I get weird tart flavors from Notty and don't plan to use it again, though I have some in my emergency dry yeast stash.

That said I've made outstanding beer with the combination of Windsor and Notty.  These beers did not exhibit the odd tartness.  Take that for whatever it is worth.

1577
Kegging and Bottling / Re: volumes of CO2 when bottling
« on: December 04, 2014, 10:33:46 AM »
You can get unrefined cane sugar that has a brown tint to it.  Sugar in the Raw is unrefined cane sugar.

IME, the falvor difference are subtle if you're using a lb or so in a beer.  I don't think the amount used for priming will have an impact.

As far as fermentability, they are or should be identical.

1578
Kegging and Bottling / Re: Bottle cleaning
« on: December 04, 2014, 10:27:59 AM »
Good advice here.  If it needs a brush, I'll throw it out.  But I've found most everything will come clean with an oxy clean soak and a bottle washer.

1579
Equipment and Software / Re: Tap-A-Draft
« on: December 03, 2014, 02:07:07 PM »
You don't have to "constantly" add pressure, but every time you pour a pint you will lose pressure.

Most people leave their kegs hooked up at serving pressure.  Some of us pour off of head pressure and top up the CO2 when the pressure gets low.

I don't pour too many pints at once, so I go with head pressure.  The keg will equalize over time, which means the beer will get less carbonated unless you hit it with more pressure.

EDIT:  You probably recognize this, but you pay for the convenience of not having to refill CO2.  I get a 5 - 15lb tank filled for $20.  The small cartridges are maybe as low as $0.50 if you buy them in bulk.

1580
Kegging and Bottling / Re: Stupid liquid out post! Uuuugh!
« on: December 03, 2014, 11:53:03 AM »
I stripped down my first batch of kegs and cleaned them all at once.  Fun times putting the posts back on.  Some kegs were Cornelius. Some were Spartanburg.  I had no idea that the gas and liquid were different posts nor that different kegs had different posts.  But I learned quickly.

1581
Beer Recipes / Re: ferment for 12 weeks
« on: December 03, 2014, 07:37:03 AM »
I think that's just lightening fast updating on the website.

1582
Equipment and Software / Re: Tap-A-Draft
« on: December 02, 2014, 04:00:39 PM »
Yes, you're better off with a small keg but the investment is more.

If you don't like kegging the kegs hold their value (as well as beer).  I'm not sure if there's a market for a used tap-a-draft.

I started off using mini-kegs.  Still use them occasionally, but not so much.  They work, but they're not the best.

1583
Beer Recipes / Re: ferment for 12 weeks
« on: December 02, 2014, 03:52:32 PM »
Seems like a typo to me. 12 days?

It's not in the list on http://www.experimentalbrew.com/errata, that's why I'm asking. :)

Ummm.  Unless they added it since you posted it is listed.

1584
General Homebrew Discussion / Re: oxidation
« on: December 02, 2014, 02:49:12 PM »
All I want know is: has anyone tried this experiment? If so, what was the outcome?

I think you should go ahead and report back.

I've oxidized a beer, not purposely, and it was nasty.  Not looking to do it again.

1585
General Homebrew Discussion / Re: oxidation
« on: December 02, 2014, 10:42:51 AM »
IME oxidation leads to darkening and off flavors.

In a sealed fermenter with no disturbance oxidation would occur slowly but could still occur.

1586
Yeast and Fermentation / Re: Over-oxygenating?
« on: December 01, 2014, 01:14:15 PM »
Most homebrewers go way too fast when they use pure 02 and are probably getting a lot less oxygenation than they think.

This.  At 5L/minute I'm guessing most of the O2 just bubbled through the wort and out.  I set my regulator almost as low as I can get it without it shutting off.

1587
Yeast and Fermentation / Re: Belgian fermentation stalled
« on: December 01, 2014, 11:10:58 AM »
If it's only 9 days, I would just wait.  Denny has some rule of thumb about the last certain % (5%?)of attenuation taking as long as the first 95%.  I have found that to be accurate as I have also found that underpitched big beers take a long time to reach terminal gravity.

There is no harm in patience.

1588
Yeast and Fermentation / Re: Belgian fermentation stalled
« on: December 01, 2014, 08:38:00 AM »
I would wait.  Sometimes bigger beers take a while to finish, especially if you underpitched.

What temp did you mash at?  Did you aerate the wort?

1589
Wood/Casks / Re: Whats the consensus on oak ageing with cubes
« on: December 01, 2014, 07:48:47 AM »
It's harder to extract more of the deeper oak flavors without more time. What is extracted by the time you bottle will continue to meld and integrate better even in the bottle.

Okay, that makes sense...what about the bourbon? I put about a cup in with the chips?

If you put the bourbon into the beer, you don't need to extract the flavor from the chips.  The flavors will meld over time, though. 

One thing to consider is that the oak flavor from chips will be extracted more quickly than from cubes.

1590
Yeast and Fermentation / Re: Airlock vs. Blowoff tube
« on: November 26, 2014, 09:17:07 AM »
Head pressure or none, I've given up on 3724 because its so darn needy.

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