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Messages - Joe Sr.

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1621
Kegging and Bottling / Re: Storing beer in a corny
« on: October 12, 2013, 03:58:04 PM »
So is 10 psi good to store a beer in a corny at 65ish degrees? Or should I go higher?

Doesn't really matter.  Just be sure the lid is sealed, and 10 psi should do that.

I've always thought you needed more than 10 psi to seat the lid well.  But I could be wrong.

If I'm storing kegs I hit them at about 30 psi to seat the lid.  Of course, if the seal is bad they still leak at whatever pressure you hit them with...

1622
General Homebrew Discussion / Re: jeffy wins pro-am!
« on: October 12, 2013, 03:50:51 PM »
Kudos!

1623
General Homebrew Discussion / Re: Fruit flies in airlock
« on: October 10, 2013, 08:12:43 AM »
I fish them out of my glass frequently and haven't noticed any funky tastes.  Lately there's been about two per pint that land in my glass particularly if I'm sitting in the yard.  Maybe I need to drink faster.

1624
Kegging and Bottling / Re: Racking
« on: October 09, 2013, 11:43:37 AM »
I don't think you want copper in the beer once it's fermented.

1625
General Homebrew Discussion / Re: Dry Hopping Advice
« on: October 09, 2013, 11:32:55 AM »
I recently brewed a "legacy" batch of my Noti Brown Ale recipe.  It uses a lot of Willamettes and over the years I'd switched them out for other hops.  It was the first recipe I ever won with, so I thought I'd revisit it in the original form.  I could immedialtely taste the earthy, dirt, whatever you want to call it.  I gave some to 2 friends, both BJCP, and that was the first thing they commented on.

Was their comment negative?  I'm assuming so.  I get the earthy taste but to me it's not a negative.

1626
General Homebrew Discussion / Re: Dry Hopping Advice
« on: October 09, 2013, 10:05:10 AM »
I had an all-Fuggles IPA the other day and thought of you Denny.  It was certainly earthy but not at all bad.  Didn't get a lot of citrus either.

I use a whole lot of Fuggles and "earthy" is exactly how I would describe it.  "Dirt" sounds so negative.

Willamette is a pretty good substitute, so there shouldn't be any clash.  Never used Galena that I know of so I can't comment there.

1627
Kegging and Bottling / Re: Racking
« on: October 08, 2013, 03:02:03 PM »
I do the same as Denny but I also I use a worm clamp to attach the hose to the cane. I tighten it down after I squeeze out the bubbles. It may be the tubing I am using, but bubbles were reforming

I assumed everyone gets bubbles.  I think it's just the physics of the cane that air gets trapped there somehow.  Pinching it has always worked for me.

1628
The Pub / Re: Bacon stuffed smoked chicken
« on: October 08, 2013, 01:32:50 PM »
Bacon, some rosemary, bay leaves and garlic. No onion.

Sounds damn good.

1629
The cooling is all done by the freezer shelf, which must be gently bent down and back by hand.

I did this with my first mini-fridge.  I think I bought it for $40.  Worked well, but the thermostat or something failed on me eventually.  It would cool, but not consistently.  Junked it, picked up a used 4912 for $100 and it's been working great for years.

My only problem is I think the kids mess with it (just the fridge, not the beer) and leave the door cracked open.  At least I think it's the kids.  Every now and then I need to shut it down and defrost it because it's been cracked open overnight.  Pure operator error and not an inherent flaw in the fridge.

If I get another it will be a full-size over/under job so I have freezer space for hops and plenty of storage for kegs, bottles, etc.

1630
The Pub / Re: Bacon stuffed smoked chicken
« on: October 08, 2013, 10:02:20 AM »
Just straight up stuffed in there?  No onion?

I've been doing orange/mango chicken on the smoker and it's been awesome.  I could see some bacon going with that.

1631
All Things Food / Re: pig roast
« on: October 08, 2013, 06:37:55 AM »
Joe will appreciate this. There is no Bears fan bar in Paris, but there is a Packers bar. Go figure. Anyway, I have my superfans costume all ready for the Bears/Pack game in December. I will troll the daylights out of 'em.

The Pack in Paris?  Go figure.  I just started growing out my Movember 'stache.  With a Bears hat and a pair of big glasses I maybe able to be a superfan for Halloween.

1632
General Homebrew Discussion / Re: Calculating ABV
« on: October 07, 2013, 02:09:01 PM »
I totally agree.  Even assuming our measurements were truly accurate, there is no real difference between 7.87 and 7.92.  As far as I'm concerned I would probably tell people that beer is around 8%.  All I really care about is a ballpark measurement, and I don't know that I care all that much.

1633
General Homebrew Discussion / Re: Calculating ABV
« on: October 07, 2013, 12:00:39 PM »
There are any number of on-line calculators you can use also.

FWIW, the formula I have always used is OG-FG*131.25 which would give you 7.875 on Denny's example.

I have no idea where I originally got the formula, but it's close enough to Denny's for me.  Rounding error and all that.  I'm too lazy to go change my spreadsheet for a couple decimal points.

1634
Beer Recipes / Re: Belgian Amber Strong Ale
« on: October 07, 2013, 11:49:19 AM »
Is 3864 still available anywhere? Can't believe I'm just finding out about this now... I'd love to try it.

It is currently not a year round strain. It was last released last fall. I emailed Wyeast to see if it was set to be released again sometime soon, but nothing is scheduled right now. If you want to see it shoot Wyeast an email to let them know. That's the type of feedback that would encourage them to release it again or even make it a year round release.

That's a great suggestion and I will do so.  I love this yeast.  I have a tripel on tap right now that was fermented with it and it's flat out delicious.  I've also got some slurry I cultured from the bottle so I need to do a side-by-side ferment and see if there's any noticeable differences.

1635
Beer Recipes / Re: Belgian Amber Strong Ale
« on: October 07, 2013, 07:30:48 AM »
Is 3864 still available anywhere? Can't believe I'm just finding out about this now... I'd love to try it.

It's easily cultured from the bottle if you can't find it anywhere else.

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