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Messages - Joe Sr.

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Kegging and Bottling / Re: What size CO2 tank is appropriate?
« on: February 19, 2014, 03:33:20 PM »
5 lb refills cost me $20.  20 lbs cost about $25, maybe $30.

Definitely some economies of scale.

Kegging and Bottling / Re: Cleaning and rinsing bottles
« on: February 19, 2014, 08:15:27 AM »
I've never worried about a quick rinse with tap water.  Sometimes I'm going straight from idophor to bottling and I give the bottles a quick rinse on the bottle washer.  I've never noticed an issue.

I'm more concerned about an over concentration of idophor in the bottle than I am a little bit of tap water.

General Homebrew Discussion / Re: excited newbie
« on: February 18, 2014, 08:05:07 PM »
The cubs have never looked worse. And that's saying a lot.  But perhaps they will win in my children's lifetime.

First batch = Toad Spit Stout. 1991 or 92 or thereabouts. Many things have changed since then.

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General Homebrew Discussion / Re: Clear Beer!
« on: February 18, 2014, 07:56:46 PM »
You're all making me thirstier.

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Argh! I went to bottle from the keg and 5 bottles in, my keg blew! 

Bottling from keg is not always a sure thing....

I had to pull a keg from the fridge so I wouldn't drain it. Gotta plan ahead. And hope. 

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Beer Recipes / Re: dubbel feedback
« on: February 18, 2014, 07:29:15 PM »

I haven't brewed one yet but I'm curious. I think I read or heard that if too much simple sugar is added too early that the yeast will go after those and then get lazy (wrong term for something with no brain probably) and will stall leaving maltose behind. True or myth? If it's true, seems like adding toward the end of high krausen would be best.
I say myth

+1 - My last quad had about 25% simple sugar (added during the boil), and went from 1.090 down to 1.014 with no problem. I think if you pitch enough yeast, then there's not an excessive amount of growth to select for cells that prefer to metabolize simple sugars.

I put everything in the kettle and have no issues with getting good attenuation.

A big pitch, good oxygenation and patience will do it.

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Kegging and Bottling / Re: Belgian Corks for Champagne Bottles?
« on: February 18, 2014, 03:32:08 PM »
Which corker do you use?

Beer Recipes / Re: dubbel feedback
« on: February 18, 2014, 11:17:25 AM »
I usually add it with maybe 10 minutes left to the boil, but flameout or fermenter should be fine, too, if that's what you want to do.

The Pub / Re: Whiskey
« on: February 18, 2014, 08:52:05 AM »
Old Overholt is a solid mixer, but I'm not sure I'd drink it straight.

I keep a bottle on hand for Manhattan's, but it's not first choice.  Rittenhouse is also a solid mixer for Manhattan's.  Maybe a step above Overholt.  Overholt is a great deal for the price, though.  Both of these tend to sell out IME.

If I'm not mixing it, I'd rather have something like Russel's Reserve, Sazerac, or something along those lines.

Bulliet Rye makes a very nice Manhattan.

General Homebrew Discussion / Re: Carboy Disaster
« on: February 17, 2014, 07:47:55 PM »
I cracked one in 20 years (recently) if you discount the one that broke in storage somehow.

It was having the kids nearby when or cracked that ended it for me.

There are too many affordable plastic solutions to take the risk.

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Beer Recipes / Re: Cherry Wheat
« on: February 17, 2014, 07:43:29 PM »

Ever have Sam Adams cherry wheat? It's awful. Hope yours turns out better than that! ;)

Yes. I've had it. Yes it's awful.  Spectacularly so.

Good luck.

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General Homebrew Discussion / Re: Clear Beer!
« on: February 17, 2014, 05:06:47 PM »

Best Bitter.

Saison.  Waiting for an empty keg. Debating whether I should buy more.

Dubbel.  Clarified with gelatin.

About two hours ago.  There ain't no grass to see around here.  6 inches today and still coming down.

Beer Recipes / Re: dubbel feedback
« on: February 17, 2014, 04:47:49 PM »
Maybe I'm a goof, but I like a touch of wheat in my dubbel.

As far as the candi syrup, I prefer D-45 in a dubbel.  I also toss in about 8 oz of aromatic.  Or biscuit if that's all I have around.

All Grain Brewing / Re: Slow Carbing Bourbon Porter
« on: February 17, 2014, 04:37:46 PM »
All of my bourboned beer carbonate just fine.  I'd jack the pressure to 30 or so and shake it.  See where that gets you.

There is no reason bourbon would be causing no carbonation. 

Perhaps you have beer gas and not CO2?  That would cause issues as the nitrogen will not add carbonation.

Going Pro / Re: Six pack can holders
« on: February 17, 2014, 04:21:43 PM »
30 packs don't have this problem.

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