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Messages - Joe Sr.

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1621
Ingredients / Re: Cloudy Maris Otter - how to clear my EIPA
« on: April 18, 2013, 01:32:37 PM »
An opaque serving vessel?

just a thought. seems like I remember this discussion and it finally came down to wait it out or drink it cloudy.

Would that vessel, by chance, be red?

I have a small handful of these: http://blog.oktoberfesthaus.com/2011/09/12/2011-oktoberfest-beer-stein/, though I must admit they are not offical Oktoberfest ones.

1622
All Grain Brewing / Re: Angry Beer?
« on: April 18, 2013, 07:54:53 AM »
I have had Nottingham and S04 do the same thing. Without rehydrating either

I had Nottingham, T-58 amd 3711 all blow off in the past 3 weeks. Dry yeasts were rehydrated.  Fermenting in low to mid-60s.

The chunks I believe are just clumps of yeast/trub churning due to the active fermentation.


1623
General Homebrew Discussion / Re: Topping off a fermenter
« on: April 18, 2013, 06:35:08 AM »
I top off with filtered tap water.  I do not boil, water runs through a carbon filter deal under the sink.

I've had no problems.

1624
General Homebrew Discussion / Re: budweiser yes, but kind of cool
« on: April 17, 2013, 10:55:04 AM »
Maybe getting less Bud is an advantage?

I believe you have hit upon a truism.  Beer of last resort.

1625
Beer Recipes / Re: Belgian Stout Critique/Help?
« on: April 17, 2013, 10:21:26 AM »
There's a fair amount of crystal in my stout.  It was conceived as a big, sweet beer with some alcohol bite (after my dog who was big, sweet and known to bite me).  I've always used Irish ale yeast, but got careless/distracted at pitching time.

1626
Beer Recipes / Re: Belgian Stout Critique/Help?
« on: April 16, 2013, 11:44:31 AM »
I goofed up late last year and pitched the Unibroue yeast into my strong stout.  It's actually pretty good.  The OG was a little higher than you're shooting for, but the grain bill is similar.  I also add chocolate, molasses and honey but in your case I think the D-180 would be a nice addition.

It was never intended to be a Belgian-style beer, so the hops are all Fuggles and EKG.  It's not too heavily hopped anyway.

Typically with my Belgians I use a lot of Styrian Goldings.  Some Strisselspalt.  Sometimes whatever noble hops I have on hand.  I've used magnum for bittering.  I think I may have used nugget in my last blonde.

1627
Yeast and Fermentation / Re: yeast recommendation
« on: April 16, 2013, 06:48:23 AM »
Not a big fan of Nottingham.  I get a weird "twang" flavor from it that I don't care for.  I love the ESB yeast, but I have not tried S-04.

Despite my dislike of Nottingham I pitched some in a 1.050 stout recently and it finished at 1.10.

ESB on my most recent pitch took a bitter from 1.044ish to 1.008.  This yeast also gives me more hop presence than Nottingham on side-by-side fermentations.  I can't explain why that might be, but I've done several side-by-sides and it's the same each time.

1628
General Homebrew Discussion / Re: Begian Dark vs Quad
« on: April 15, 2013, 02:32:07 PM »
IMO it's really more of a continuum where the styles have some overlap rather than having distinct baskets where the styles can be separated, if you will.

I've had beers labelled tripel that were like strong golden ales, and vice versa.

I think the same continuum applies for stouts and porters as well as old ale/barley wine and apa/ipa/iipa.

1629
Ingredients / Re: Hop Yard Sale
« on: April 15, 2013, 09:20:14 AM »
I didn't pull the trigger.  There's just no room in the freezer at home.

I need a dedicated freezer for brewing.  Someday.

1630
Ingredients / Re: Hop Yard Sale
« on: April 15, 2013, 08:40:14 AM »
Damn.  I'm about to order some and I have POUNDS of hops in the freezer already!

1631
General Homebrew Discussion / Re: Brewing Attire
« on: April 12, 2013, 08:41:36 AM »
But they didn't have zippers.  The invention of the zipper negates the need for the skirt.

Access is maintained and the fellas stay warmer.  Good all around.

Plus, I don't have to worry about any of my guests dragging their junk along my sofa.  At least, I don't think I have to worry about that.

1632
Kegging and Bottling / Re: beer line formula???
« on: April 12, 2013, 07:04:47 AM »
My first guess (and that's all it is) is your keg is slightly over carbed.  You are serving at 8 psi but your keg is a little north of 10 psi.  Try shutting off the gas and venting the keg a couple of times over a few hours.  That will reduce the carb level in the keg and should straighten out your pour.  I've had to do this many times.

Paul

Agree completely.

Venting the keg a few times should get you where you want to be.

1633
Beer Recipes / Re: Elysian Bette Blanche Triple
« on: April 12, 2013, 06:30:35 AM »
No, it's not an appellation like champagne, it is just the rules of the TTB.  You can't say it is German if it is not from Germany either, as far as I know.  German-style is fine.

I wonder what impact that has on the Beck's label, if any.  I haven't had one in ages, but since it's no longer brewed in Germany they can't say it's German beer, right?

1634
Yeast and Fermentation / Re: Step vs Batch
« on: April 11, 2013, 02:15:56 PM »
IMO it is stepped.  Repo is saying that you'll get better growth if you added four quarts to the two quarts (or decanting and then adding the four quarts) so that you're stepping up the size of the starter.

I don't always decant and frequently do what you are proposing to do.  It works just fine for me.

Either way you will get growth.  Doubling the amount of wort for the second step will give you better growth.

Do it whichever way works best for you.

1635
Yeast and Fermentation / Re: Step vs Batch
« on: April 11, 2013, 10:07:21 AM »
HUH???? He is merely not decanting, making 2- two qt starters, not a 2-qt starter then a 4 qt starter.

I follow you now.

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