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Messages - Joe Sr.

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1636
Yeast and Fermentation / Re: Belgian fermentation stalled
« on: December 01, 2014, 03:38:00 PM »
I would wait.  Sometimes bigger beers take a while to finish, especially if you underpitched.

What temp did you mash at?  Did you aerate the wort?

1637
Wood/Casks / Re: Whats the consensus on oak ageing with cubes
« on: December 01, 2014, 02:48:47 PM »
It's harder to extract more of the deeper oak flavors without more time. What is extracted by the time you bottle will continue to meld and integrate better even in the bottle.

Okay, that makes sense...what about the bourbon? I put about a cup in with the chips?

If you put the bourbon into the beer, you don't need to extract the flavor from the chips.  The flavors will meld over time, though. 

One thing to consider is that the oak flavor from chips will be extracted more quickly than from cubes.

1638
Yeast and Fermentation / Re: Airlock vs. Blowoff tube
« on: November 26, 2014, 04:17:07 PM »
Head pressure or none, I've given up on 3724 because its so darn needy.

1639
Yeast and Fermentation / Re: Airlock vs. Blowoff tube
« on: November 25, 2014, 10:05:10 PM »
Drew reported seeing performance differences with one of the saison strains if an airlock was used over open fermentation. I'm not sure if he ever solidified the findings or not though.

I have to think there's a whole lot of variables there beyond head pressure.

1640
Yeast and Fermentation / Re: Airlock vs. Blowoff tube
« on: November 25, 2014, 09:09:56 PM »
Thanks for all the feedback. I didn't think it was going to be a big deal but I guess I was looking for a little confirmation. Im going to take a gravity reading at day 4-5 after activity has settled down to see where Im at. So if I started @ 1.060 what should I expect to be after a few days? Also Joe T mentioned ester production due to head pressure, is this due to stress being put on the yeast if sufficient CO2 is not released?

Assuming that your airlock/blow off is bubbling and not blocked I don't think you're going to experience a significant amount of head pressure.  I highly doubt that the amount of head pressure in a 5 gallon carboy has a noticeable impact.  Of course, I could be wrong.

1641
The Pub / Re: Best beer city in the world
« on: November 24, 2014, 09:17:49 PM »
Best beer city...  St. Louis?  They've got the King of Beers after all.

1642
General Homebrew Discussion / Re: Secondary Hop Additions
« on: November 24, 2014, 09:00:46 PM »
Well I really have no clue what the FG should be. I just keep testing every few days. How would I know?

mostly it's just something you start to get a feel for.

This is true for final gravity, dry hopping, oaking, etc.

1643
Commercial Beer Reviews / Re: guiness blonde lager
« on: November 24, 2014, 08:59:00 PM »
I owe someone some Guinness on a bet.  Perhaps I'll get the blonde lager.  It's Guinness after all, isn't it?

I'll generally give their offerings a try, but none of them have stuck with me.  Didn't they do some sort of special anniversary stout awhile back?  Or was that the black lager?

1644
General Homebrew Discussion / Re: Decanting yeast starters?
« on: November 24, 2014, 08:57:22 PM »
Not sure about minimum.  I'm usually putting them in the fridge overnight.

I've pitched without decanting, I'm sure, but I can't recall doing so.

1645
Extract/Partial Mash Brewing / Re: Bottle size
« on: November 23, 2014, 05:25:49 PM »
Time helps. If they tasted yeasty and now they don't I'm guessing the suspended heat has settled out.


Sent from my iPhone using Tapatalk

1646
General Homebrew Discussion / Re: ive gotta ask
« on: November 22, 2014, 06:46:29 PM »
It only happens to me when I'm trying ti kill an almost empty keg to put another one on tap.  I keep drinking and drinking and there's still beer left....

You just need a bigger glass.

1647
Yeast and Fermentation / Re: Wyeast stout question...I'm a little drunk!
« on: November 22, 2014, 06:44:44 PM »
I made starters for years without a stir plate.

I started making them in growlers.  No stir plate.  Worked just fine, but I do like my stir plates.

1648
It will just speed up what would also happen in the chest freezer.  This includes maturing and staling - its all a matter of time and temperature.

This is true.

1649
For me, if it was repulsive,  like moldy dust, poo, rat urine, vinegar etc, it's probably not ever going to be good.

Is rat urine distinctive from urine in general?

1650
General Homebrew Discussion / Re: Saving a bad beer
« on: November 20, 2014, 11:26:16 PM »
Feeling bad for him and recognizing that you're better off dumping it are two different things.

50 gallons, but each individual brewer probably only contributed 5.  So the loss is 5 gallons of bad beer.

The other option, if you have the space and inclination, is to package it and wait.  I don't know if a bad beer will get better, but waiting is free especially if you have a spare keg.

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