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Messages - Joe Sr.

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1651
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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1652
Kegging and Bottling / Re: Belgian Corks for Champagne Bottles?
« on: February 18, 2014, 03:32:08 PM »
Which corker do you use?

1653
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.

1654
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.

1655
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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1656
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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1657
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.


1658
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.

1659
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.

1660
Going Pro / Re: Six pack can holders
« on: February 17, 2014, 04:21:43 PM »
30 packs don't have this problem.

1661
Yeast and Fermentation / Re: Next improvement Oxygenation
« on: February 17, 2014, 03:47:02 PM »
That's interesting to hear.  I haven't done any side by side ferments, so it's hard to see the impact.

Not side by side, just from about 6 weeks of tracking data. Certainly nothing firm.
[/quote]

If you're tracking data, it's far better than trusting my memory.  If there's an impact from pure O2 (and I like to believe there is) then I think it is subtle enough to require someone tracking data like your doing or else going side by side.  Me looking back at my less than stellar notes isn't going to cut it.

1662
Yeast and Fermentation / Re: Next improvement Oxygenation
« on: February 16, 2014, 05:39:54 PM »
I've been doing a lot of flavor threshold experiments switching between using pure o2 and compressed air. Pretty sure I get better results, faster, stronger ferments that reach better attenuation faster with pure o2 for lagers. Ales may tend to lose a little bit of esters from the pure o2 but again, I see stronger, faster fermentation and better attenuation with pure o2 on ales as well. Still not sure which I like for ales yet but I know that I'm leaning toward pure o2. Yeast flavors may be cleaner but I think I like the results better.

I definitely agree with a second addition of compressed air after 12 hours for beer over 1.080. I see a much shorter fermentation time with crisper flavors with the second addition.

As always YMMV.

That's interesting to hear.  I haven't done any side by side ferments, so it's hard to see the impact.

1663
Yeast and Fermentation / Re: Next improvement Oxygenation
« on: February 16, 2014, 08:56:47 AM »

Haha. Meant to say #s - as in "Numbers". I still recommend the stainless want from William's. I've had mine for over 10 years now. The fact that its a wand makes it so much better than the little stones.

Definitely the wand is the way to go.

To be completely honest I'm not sure I've noticed an impact with pure o2. But maybe.


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1664
Yeast and Fermentation / Re: Next improvement Oxygenation
« on: February 15, 2014, 09:59:43 PM »
I think without the stone the bubbles won't be fine enough and you'll burn through a lot of o2.

I want to say I get about 10 batches out of an o2 bottle but I've never counted. They last me awhile. But that's with a stone. I think the ones I have claim to be 20% larger so maybe that helps.


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1665
General Homebrew Discussion / Re: Craft Beer and Alcoholism
« on: February 15, 2014, 06:46:09 PM »
The better bars here will give you a taste for free. Maybe an ounce or two but enough to know what you want to order. If you tried to do a handful of tastes you might wear out your welcome.


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