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 ... 278
However the best advice I can probably give if you are interested in designing your own recipes is to review in detail the book Designing Great Beers by Ray Daniels.

I'll second Designing Great Beers.  It's a great resource and exactly what I was going to recommend before reading through all the comments.

Mort is also spot on.  If you've created recipes already, they are easy enough to convert.

If you're just starting, I'd stay simple.  There's no need to throw some of everything in a beer to get complexity.

I, too, dry hop in the keg.  I keep my kegs at about 60 if they are not tapped.  I usually pull the hops after 10 -14 days.

I suppose I could just split 5 gallons between two kegs.

I do this often.  It's nice to compare dry-hopped to non. Or oaked to non.  Or whatever.

I have 10 gallons of RIS that will be going into 4 separate 3 gallon pin-locks.  Oak and bourbon for one, not sure about the rest.

EDIT: FWIW, I have never gotten the "vegetal" flavor from dry hops that I can recall. 

Pimp My System / Re: Pnuematic bottle capper.
« on: September 30, 2014, 07:24:00 AM »
I just see shattered glass.

How hard was it to dial in so that you're not breaking bottles?

Ingredients / Re: Wyeast yeast nutrient
« on: September 29, 2014, 12:23:51 PM »
I nearly always forget to use yeast nutrient.  But, I remembered it last brew day, added it at 10 minutes (not rehydrated, who knew that was an option) and fermentation took off faster than I recall seeing in a long time.

For whatever that's worth.

I'll second breiss dme. Highly ferment able and very light in color.

I've moved up to their golden promise from pils to see if I can get more body. Pils is almost too ferment able.

Sent from my iPhone using Tapatalk

General Homebrew Discussion / Re: American Pilsner with O.G. of 1.090?
« on: September 25, 2014, 02:14:14 PM »
If that wine thief is glass - watch out stirring with it!  I'm sure it's plastic - just don't want someone to do the same with a glass would hate to lose a batch to broken glass.

It's plastic.  I'm nearly an all plastic brewery at this point.  Maybe I can get plastic flasks for my starters...

Other Fermentables / Re: Kegging wine / mead
« on: September 24, 2014, 01:23:50 PM »
The nitrogen tanks share the same threading as beer mix. Nitrogen / beer mix regulators also have to go to 3000 psi or more since its a tryue compressed gas not a liquid.

I'm pretty sure I have a tank marked "beer mix" that has standard threading. Not certain, but pretty sure.  I have always heard that beer mix requires a different regulator, so maybe the marking on the tank is just incorrect.

I've never checked the little nitro cylinder.  I have no intentions of ever using the wine dispenser and need to figure out how to get rid of it.

Other Fermentables / Re: Kegging wine / mead
« on: September 24, 2014, 12:55:43 PM »
Someone gave me one of these jobs:

It comes with a nitrogen canister.  I have never used it, but if I were to dispense wine I would use nitrogen.

FWIW, I believe that a nitro regulator has different threading though I may be incorrect.  Faced with those costs, maybe beer mix isn't a bad thing to try.

General Homebrew Discussion / Re: American Pilsner with O.G. of 1.090?
« on: September 24, 2014, 12:10:24 PM »
Only on account of repetition, if at all.

General Homebrew Discussion / Re: American Pilsner with O.G. of 1.090?
« on: September 24, 2014, 11:08:19 AM »
And I'll add that it's VERY difficult to get it mixed well enough to get an accurate reading.  It's usually much more accurate to either calculate it, or make sure you get the correct volume in your fermenter and trust what the kit or recipe tells you.

I'm not sure I agree that it's VERY difficult.  I'm getting what I believe to be accurate readings (hitting where I expect to be with consistent efficiency) when topping up.  I do have a consistent and pretty thorough process of mixing before taking a reading, which includes swirling the carboy and stirring with my wine thief, but I don't see that as difficult.

General Homebrew Discussion / Re: fall/winter beer styles
« on: September 24, 2014, 10:39:37 AM »
Yes. Lager yeast. I oaked it when I brewed one years ago.

Hoosiers list looks like a nice brewing schedule.

Sent from my iPhone using Tapatalk

Yeast and Fermentation / Re: Dry yeast for English styles
« on: September 22, 2014, 11:32:13 AM »
When I think Munton's I think of the little foil packet that used to come with cans of extract back in the 90s, stamped with "ale yeast" or something like that.

But I know that we are worlds away from those days.

Yeast and Fermentation / Re: Dry yeast for English styles
« on: September 21, 2014, 09:23:32 AM »
I have done the Windsor+Nottingham combo and found that it worked well.

Sent from my iPhone using Tapatalk

Ingredients / Re: maris otter
« on: September 20, 2014, 07:59:23 PM »
I love MO and use a lot of it.  I brew a lot of English style ales and its perfect for that.

I have to agree that it's style dependent, though.  Experimentation is great, but I wouldn't use it to replace Pils malt.  I also don't think I'd use it if I was going for an American ale, but it could work.

Warm and fuzzy = mold.

Pages: 1 ... 107 108 [109] 110 111 ... 278