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Messages - Joe Sr.

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Kegging and Bottling / Re: Spartanburg SC Beer-Out Plastic Piece
« on: July 15, 2013, 11:28:25 AM »

Just had the same issue.  Stainless washer and an o-ring and you're good to go.

Much more detail in the link.

Ingredients / Re: When to add sugar for Biere de Garde
« on: July 12, 2013, 08:30:54 AM »
Aeration is also important in bigger beers.  I've got a tripel with 2lbs of sugar fermenting right now.  No signs yet of stalling.  If it does, I'll report back but I don't expect it to.

Definitely, you need a good pitch of healthy yeast for a beer this size.

Ingredients / Re: When to add sugar for Biere de Garde
« on: July 12, 2013, 07:40:00 AM »
I add everything to the kettle, but either way works.

1/2 lb is not so much that I would think it makes any difference either way.

If you're talking about reaching maximum achievable ABV, then I could get into the staggered sugar additions to the fermenter.  Otherwise, IMO it's close enough to equal either way.

Ingredients / Re: Candi sugar
« on: July 10, 2013, 12:00:15 PM »
I add all my sugar additions at the end of the boil, unless I forget.

When I forget, which happens, I just add the sugar straight into the carboy.  Usually this is table sugar, not syrup.  Once the fermentation is going, I think the yeast will find the sugars so I'm not too worried about whether or not they settle to the bottom.  I don't think I'd do a whole 1.5lbs at once though.  I'd stage that over a couple additions.

I don't see any impact in attenuation in adding everything in the kettle.  I don't have a comparison, but my attenuation tends to be very good and I would not want it to go further.

As far as sanitation, the brix of sugar/syrup/honey should be high enough that nothing's going to grow on there.  I wouldn't worry about it, and I don't.

General Homebrew Discussion / Re: Ball lock vs. Pin lock
« on: July 09, 2013, 07:52:55 AM »
If I were to start out now, I would be pin lock.

Due to availability?  Or some other reason?

Just curious.

I haven't seen such a huge price difference at least locally.  All kegs seem to be hovering around $50.

Definitely, though, I agree that there's no reason to pay more just for the ball lock connections.

General Homebrew Discussion / Re: Ball lock vs. Pin lock
« on: July 09, 2013, 07:31:59 AM »
If I were to start out now, I would be pin lock.

Due to availability?  Or some other reason?

Just curious.

Events / Re: Announcing the names of the winning beers
« on: July 08, 2013, 08:52:42 AM »
In my case, it would be a moot point since my beer names are like "#424 German Pils".

I'm not nearly to that many batches, but I still get a bit lazy with naming (even though my fiance inspires some pretty great names). I tend to name a recipe that I've been working on for a while (e.g. Pants on Fire, Complete Twaddle, etc) but most of my batches just end up as "Nelson Saison", "Amarillo Saison", "Dry Stout", etc.

I stopped naming my beers some time ago.  Not sure when.  There are a few batches that I re-brew a lot and those have names.  I tend to follow your convention for newer recipes.  Small Stout, Quick Saison, etc.  If something sticks and I start re-brewing it regularly maybe I'll give it a name.

As to batch #s, I have no idea how many batches I've made.  The early years before I kept a log book are lost to time so I guess I will never know.  Oh well.

It does seem like gold medal winners should have good names, though.

Ingredients / Re: base malt for Russian Imperial Stout
« on: July 03, 2013, 08:42:46 AM »
Agree with everything said above.  I love MO and prefer it in beers without darker malts so that the flavor can shine through.

For something like a RIS I think 2-row should be fine.

Of course, you won't go wrong with MO it's just that you're unlikely to get any real flavor benefit from it and it does cost a bit more.

I would never dump a batch without at first tasting it.  Let it finish, taste it when you check the gravity and you'll have a sense if it's worth keeping.

If it is, package it.

Chances are it will not taste like you intended and it will have some solventy alcohol flavors.

If you choose to dump it, you'll at least have gotten a sense of what flavors to expect from high fermentation temps.

One thing to note if it does have solvent flavors is that fusel alcohol can give you a whopper of a headache.  I've been there, don't want to go back.

Beer Recipes / Re: Bourbon barrel porter recipe formulated
« on: July 03, 2013, 08:31:41 AM »
This will make a fine birthday beer in November.

As long as it lasts until November...

The Pub / Re: Another pet safety tip
« on: July 03, 2013, 08:30:27 AM »
My old dog would bark at fire crackers.  Nothing ever seemed to scare him. 

He would also attack if someone had a toy gun.  No idea where he learned that as he was still pretty young when I found him.

My brothers dog, on the other hand, would hide from everything.  And she was the bull dog.

I never thought about dogs running away on the 4th, but it makes sense and is a good tip.  Pet owners need to understand their pets and know how they will react.  Too many don't.

Equipment and Software / Re: Erlenmeyer Flask Size?
« on: July 03, 2013, 08:20:33 AM »
I've got a couple of flasks and a whole bunch of growlers that serve me well for starters.

If I need a really big pitch, I brew a smaller beer as a starter.

I've got a couple 3 or 4 gallon carboys that work well for small batch starter beers.  And for trying out new recipes.

General Homebrew Discussion / Re: Bourbon barrel porter
« on: July 03, 2013, 07:56:48 AM »
hmmm...a coffee porter. I haven't done one of those yet. I do roast my own beans.

Anyway thanks to this thread my bourbon barrel porter was a success. Many thanks to all of you for your replies and advice.

I split my last porter into half-batches.  One got coffee, one got bourbon.  Both are excellent.

Beer Recipes / Re: Oatmeal Raisin Stout
« on: July 02, 2013, 02:00:48 PM »
A bit of molasses at the end of the boil will add to that rummy dark brown sugar note.

IME, a little molasses goes a long way so "a bit" should be interpreted literally.  I use about 4 oz in a big stout and you can taste molasses.  I'd use less than an ounce for something like this.

Extract/Partial Mash Brewing / Re: Vinegar Flavor
« on: July 02, 2013, 12:55:55 PM »
Joe's way seems to work as well, but I would feel more comfortable with heat.

I'm certainly not saying don't boil it.  Particularly since you have an infection.  Can't be too careful.

I've just never needed to.  And I'm lazy.

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