Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Joe Sr.

Pages: 1 ... 107 108 [109] 110 111 ... 156
1621
I have never understood why our elected officials have to be involved in bottle sizes. I can remember when 8oz. stubbies had to be approved by state government. How ridiculous is that?
I'll take a stab at why it might not be so ridiculous.  40s of malt liquor.

Okay, 1 large bottle, 8 stubbies, 4 regular size bottles, 3 pints. What difference does it make? It's still 40+ ounces of beer to be consumed.

Yes.  The container should make no difference, particularly when, as Major pointed out, you can buy larger containers of stronger stuff.

I never even would have thought that someone couldn't get a 750ml of Belgian beer...

1622
General Homebrew Discussion / Re: So good, yet, so bad...
« on: May 16, 2012, 11:41:32 AM »
Denny:

That article mentions the "foam proteins only form once" theory.

In my experience, this has never been an issue (I shake to carbonate, most often).

Just curious as to your experience/thoughts/etc. related to this.

I suppose if you were to carbonate/shake/de-carbonate/carbonate/shake/de-carb/etc. you might see an impact...

JOE

I agree with your experience, but I also agree with the theory expressed in the article.  I don't seem to experience foam problems by shaking the keg, either, but I always have attributed that to having plenty of foam positive elements to begin with.  In that case, losing some would still leave plenty.  Subjectively, I also think that beers where I use Fermcap seem to have better foam, which I have attributed to the Fermcap keeping those foam positive elements from being used up before I carb the beer.  But as I say, that's just a subjective impression and I have no hard proof.

Cool.  I'm going to file this under "Things Not To Worry About."

1623
General Homebrew Discussion / Re: So good, yet, so bad...
« on: May 16, 2012, 10:16:54 AM »
Denny:

That article mentions the "foam proteins only form once" theory.

In my experience, this has never been an issue (I shake to carbonate, most often).

Just curious as to your experience/thoughts/etc. related to this.

I suppose if you were to carbonate/shake/de-carbonate/carbonate/shake/de-carb/etc. you might see an impact...

JOE

1624
General Homebrew Discussion / Re: Utilization from spruce tips
« on: May 15, 2012, 01:54:34 PM »
My preferred weight for an addition of spruce tips is zero.

Worst. Beer. I. Ever. Made.

But you may enjoy it, so go forth and experiment.

1625
Ingredients / Re: Cinammon Stick in Secondary Fermentation
« on: May 15, 2012, 09:04:58 AM »
I've used them in the past (not a pound of them, though) with no issues.  Maybe up to three of four cinnamon sticks in the secondary, but I don't recall accurately.

I think if you wait until just a few days before bottling you won't extract much of the flavor you want.

1626
Yeast and Fermentation / Re: Consensus on racking out of primary?
« on: May 14, 2012, 02:15:31 PM »
I don't dry hop frequently, but last time I dry hopped in the keg.

It worked perfectly.

I suppose, in effect, I am using the kegs as a "secondary" since I don't tap them for awhile and the beer has time to condition and clarify before I drink it.  But the same thing could be said for bottles.

1627
Kegging and Bottling / Re: conditioning time in keg
« on: May 14, 2012, 01:13:38 PM »
I have three small children and not enough time for brewing.

I also tend to brew larger beers and like to give them some time to finish and settle.

But the main reason is simply time management.  Or the lack thereof.

Probably a topic for a different thread, but I've found that my yeast gets less flocculent after the second generation, which leads to more time for clarifying.

1628
Kegging and Bottling / Re: conditioning time in keg
« on: May 14, 2012, 12:32:42 PM »
I rarely get my beers out of the carboy in under four weeks.  After which I keg them.

1629
All Things Food / Re: Weber kettle conversion to smoker
« on: May 14, 2012, 12:30:59 PM »
The put some angle supports for the grill.

I added some stainless bolts when I put the handles on so I can get two grills in about 5 inches apart.

I'm planning on smoking a ton of ribs for my sons first birthday.

Haw many racks of ribs can a one year old eat? :D

I don't know, but I'm going to find out.  The over/under is one.  One rib.

1630
All Things Food / Re: Weber kettle conversion to smoker
« on: May 14, 2012, 09:38:28 AM »
The put some angle supports for the grill.

I added some stainless bolts when I put the handles on so I can get two grills in about 5 inches apart.

I'm planning on smoking a ton of ribs for my sons first birthday.

1631
All Things Food / Re: Weber kettle conversion to smoker
« on: May 14, 2012, 09:23:22 AM »


Just got this last week.  Carbon steel welded into a ring.

I put two handles on it and smoked a 5 lb. brisket on Saturday.

I will need to tinker a bit for better temp control, but for the first test run it worked great.

1632
The Pub / Re: i bid you all fare well...
« on: May 14, 2012, 09:10:04 AM »
FWIW one f the best doppelbocks I ever tasted was a "brewmasters collection" fom "gasp" Budweisser. It was spot on perfect and rivaled some of the  best German ones I've tasted.

I bought a liter bottle of their Brewmasters Reserve (or something like that) at Sam's Club a few years ago for $5.  I didn't expect much, but it was awesome beer.  Truly.

Unfortunately, I didn't drink it right after I bought it and by the time I went back to buy out their stock they were all gone.

I've never seen it since, but I do have fond memories.

1633
General Homebrew Discussion / Re: A Rose By Any Other Name
« on: May 09, 2012, 06:10:38 PM »
You just made me chuckle.

Where can we vote on that?

By the way, if someone told me they were "three fingers deep" I'd assume they had a good start on a fifth.  But maybe I'm clueless.

Also, I just read some tasting notes for The Ball Buster shiraz, which is actually supposed to be quite good, so these sorts of naming gimmics are not the sole province of beer.

And, I kind of like the sound of "Yes Dear APA."

1634
Extract/Partial Mash Brewing / Re: DME vs. LME
« on: May 09, 2012, 09:37:32 AM »
I only use DME and I buy it in bulk (50 lb bag or 55 lb.).

I've never done the direct comparison, but I always thought it was cheaper.  The 3.3 lb cans are VERY expensive.

I prefer the DME because it's lighter in color and I feel like I have more control with it.  It's my base for all my beers and I adjust body, color, etc. with 5lbs or so of grain.

It's been years since I've done a LME batch, but I do believe that with some of the fresh extract out there you could make a very good all extract batch with LME.  I think there's more variety available, including rye extract, so that's a definitely a benefit.

1635
Was just in Union Pier last weekend.

The Shoreline Brewery is definitely open in Michigan City.

I also picked up a 6 of the Round Barn's Cocoa Stout.  Not bad.  I don't taste the cocoa, but I will keep trying.

Definitely a clean and well made stout, but the 6 was $12 so it ought to be.  More expensive that Bell's Kalamazoo Stout, which I drank right away.

Pages: 1 ... 107 108 [109] 110 111 ... 156