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Messages - Joe Sr.

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Equipment and Software / Re: another burner recommendation thread
« on: November 14, 2014, 10:38:10 AM »
I have the dark star. Been very happy with it. Seems to work well heat quickly and the propane lasts.

That's good to hear.  I got one of these free with an order from NB.  Haven't used it yet.

Beer Recipes / Re: Celebrator
« on: November 13, 2014, 10:15:12 AM »
IMO it is also always a good idea to do a mini mash. First off, it is easy. Second, it will help add back some of the missing FAN.

100% agreement.

I wonder if any maltsters will start making specialty malts with varying degrees of fermentability and more information. For instance " light extract made from 100% Belgian pilsner malt mashed at low temperatures for maximum fermentability"

I don't know if they have the more information part down, but I've found Breiss Pilsen DME to be highly fermentable and very light in color (I do 100% late addition, since I'm mashing 5+ lbs of grain). 

The caveat here is that per Martin Brungard's analysis the water they use at Breiss is very high in sodium and that will carry through to their extract.  This hasn't caused issues for me (of which I am aware) but its a data point to consider.

The Pub / Re: What to read
« on: November 13, 2014, 08:01:36 AM »
Blood Meridian is tough going. The violence in that book is mind boggling. I really enjoyed Sutree.

No doubt on Blood Meridian.  It was the first McCarthy book I read, though, so it stands out to me.  Read it on the beach in Hilton Head one summer. Light summer fare.  Sutree is good.  I also enjoyed the Orchard Keeper, but for the life of me I can't recall the narrative.  I'll have to go back and re-read it.

Like Jeff said, don't expect happy endings.

I will look for Craig Childs.  I've got stack I'm working through right now.  Peter Matheissen, Gabriel Garcia Marquez, and some Henning Mankell.  I only get to read for a bit after the kids go to bed, so it's slow going.

The Pub / Re: What to read
« on: November 12, 2014, 06:16:10 PM »
I would also add anything by Graham Greene and anything by Cormac McCarthy.  Blood Meridian is phenomenal.  The Road bothered me for ages.  Still does.  All The Pretty Horses is great, despite the movie. 

Avoid D.H. Lawrence.  I labored for most of the summer with The Plumed Serpent.  I gave up.  Not a proud moment, but I only have so much time.

The Pub / Re: What to read
« on: November 12, 2014, 05:56:28 PM »
Henning Mankell's Wallander series.  Anything by Roddy Doyle.  For light reading, Faulkner and Styron.


We should get together with some fine whiskey and homebrew and discuss these writers. Good stuff. Also, Mark Twain is always great, and you can pick him up anytime.

I'll drive south. You drive north. Meet in Kankakee

Cigars with that whiskey?

The Pub / Re: What to read
« on: November 12, 2014, 03:55:25 PM »
Henning Mankell's Wallander series.  Anything by Roddy Doyle.  For light reading, Faulkner and Styron.

General Homebrew Discussion / Re: Back to basics - the perfect blonde
« on: November 12, 2014, 03:43:46 PM »
I always thought a perfect blonde was more an ultimate goal than 'basics'

I've yet to brew a blonde that I'm truly happy with.  Still trying.

General Homebrew Discussion / Re: Flashback Brewday
« on: November 12, 2014, 08:11:40 AM »
Toad Spit Stout, circa 1993 or thereabouts.  I'm pretty sure it was some dark LME, some light LME, some steeped grains, and Fuggle hops, but I haven't checked the recipe.

Would be interesting to brew it again, but I get so few brew days lately I'm not sure I want to give one up.  And the last brew was 10 gallons of stout, so I'm set there for awhile.

IIRC, it also called for 4 Tbsp. of gypsum.

If so, I'm sure we added it.

All Things Food / Re: Those Brats
« on: November 10, 2014, 07:53:05 PM »
No crock pot.  Smoker.  Simmered in beer with onions.

Remove from beer and finish them on the grill.

Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: November 10, 2014, 05:14:27 PM »
Hopefully that was it. Both gas tube o-rings were dried out and deformed. I replaced them along with all the others and hooked back up to the gas. Time will tell.

Incidentally, on one of my kegs, the gas side poppet fell out of the housing. I reinstalled it but plan to replace the assy.

I think the poppets are supposed to come out. sometimes they will get gunk in there and you have to take them out to properly clean them up.

Except on new kegs, where the poppets do NOT come out.  Which is weird.

Equipment and Software / Re: Weldless valve for kettle
« on: November 08, 2014, 01:57:47 PM »
Cool. Thanks to both of you.

I'll get out the step but and start measuring.

Sent from my iPhone using Tapatalk

Equipment and Software / Weldless valve for kettle
« on: November 08, 2014, 01:22:32 PM »
I'm ready to drill out my kettle and add a weldless valve.

But I have to ask, will that silicone o-ring really not melt?  If I read the directions right, it goes on the outside.

I'm sure it works, since so many others have done it.  I'm just leery and need convincing.

General Homebrew Discussion / Re: Storing Aging Beer
« on: November 07, 2014, 07:04:13 PM »
I got a case of big foot at an auction.  It will wait and be added to over the years.  Not my favorite beer, but it was a good price and a good cause and I'm looking forward to the aging.

I'd add old ales to the aging list.  And pretty much any big barrel aged beer.

Ingredients / Re: Big Alcohol, Little Knowledge
« on: November 06, 2014, 02:51:21 PM »
What did you mean by a "Low Mash Temp?" Should I wait until I get into All-Grain brewing to attempt this? And do I increase fermentability in my wort?

My bad.  I assumed you were mashing some grains and then adding all the extract and sugar to boost the alcohol as it fermented.  You don't need to go all grain, you could do a mini-mash and then add extract.  Or you can stay with all extract, if that's where you're comfortable.

For extracts, I have found Breiss Pilsen dry extract to be highly fermentable and I would recommend it for this application.  Something like their golden light might give you more body.  I would definitely steep some dark grains for color and flavor.

As far as you're target ABV, what batch size are you looking at?  IME, you're not likely to get 20% ABV with 12 lbs of liquid extract and a couple lbs of sugar, unless it's a smaller batch.  I haven't plugged this into a calculator, but I think you'll need more extract to reach that % and still have a stout.

Ingredients / Re: Big Alcohol, Little Knowledge
« on: November 06, 2014, 12:22:03 PM »
A guy in the forum here made a 20 or 25% barley wine I got to try at NHC a couple years ago and, considering the novelty, it was pretty good. I believe the trick is to start off high gravity and get the yeast going and continue feeding the yeast sugar and very high gravity wort and aeration. You will also need a yeast that can tolerate the high ABV as most brewers yeast can't go much above 12.

Anyway, good luck, it is definitely an advanced technique. I'll PM him for you and ask him to chime in.

Typically, I'd say throw all the sugars in the boil but for something this high, I agree that incremental feeding might be the way to go.

If you're using all that LME, I'd try to start with an initial wort that's extremely fermentable.  Low mash temp for 90 minutes or so.

And, no I don't think you can go too dark.  I have no idea how roasty it will be as no one knows whats in dark extract, but you can be too roasty.  I think the bigger risk is too sweet with that much dark extract.

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