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Messages - Joe Sr.

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Commercial Beer Reviews / Re: Fullers
« on: October 24, 2014, 06:56:48 AM »
Never had their Vintage Ale, but London Pride is one of my favorites.  I can't quite nail it on my own system, but I've gotten close.

Best flight ever was one to Europe where they had it in cans.

Yeast and Fermentation / Re: Making a started (Wort) from grain
« on: October 23, 2014, 10:04:32 AM »
Same here, but without the second boil. When I'm doing a high-gravity beer I'll boil some tail runnings down to ~8°P and freeze it in 500 mL blocks. Then when I need to propagate I just thaw the correct number directly into the glass jug for the starter.

I think you've just given me a use for my old ice cube trays.  I typically freeze starter wort in bags, but cubes could be pretty handy for scalable volumes.

Which?  Supplement rather than replace?

I am not a new brewer, so perhaps my perspective is off and I've never done fly sparging because it always just seemed too damn complicated, but I do think there are real logistical issues to BIAB on a larger scale.  Not to say they can't be overcome but if one needs a hoist then simplicity is defeated.

I doubt it.  I do BIAB for my partial mashes right now but have planned for the last several years (but not implemented) the move to full AG batches with batch sparging.

I brew higher gravity beers and don't see myself wrestling with a really big bag of wet grain.  My current set-up works fine for me at 5 -6 lbs of grain and starts getting unwieldy at 8+ lbs.  If I'm going to invest in a new set-up, it will be batch sparging in a cooler because it looks so darn simple and I have everything I need already.

I'm also planning to move to 10 gallon batches, so the grain bill grows significantly as do my concerns about a large heavy bag of wet grain.

I agree with Steve that it will supplement, rather than replace.  There are still lots of people who fly sparge.

EDIT: Looks like Denny beat me to it with a much more concise response.  I concur.

The Pub / Re: Kickstarter for bathroom remodel
« on: October 22, 2014, 06:35:03 PM »
It is a bad idea to sell your future production for discounted price in these fund raisers.

We're talking about a bathroom here, aren't we?  Future production...  I suppose you can sell that to someone.

Pitch as much active yeast as possible since they are going into a hostile environment.  You want them working when they hit the beer so that they do as much as they can before they crap out.

I'm not sure I follow you're concern about aeration.  Are you worried about oxygen in the starter?

And what to use when a recipe simply states "pale malt"

The answer is likely "it depends."  It depends on the style of beer and what you like.

Breiss 2-row will taste different from Rahr 2-row.

I'd go with the 2-row over the pale ale malt, generally.  If the receipe is for an English ale I might go with the pale ale malt, but in that case I'd likely go with Maris Otter.

Whichever you go with, take notes so that you know how to repeat or avoid what you did for the next batch.

I don't think your fermentation is stuck...I think it's done.  That's why nothing you've tried has worked.  You could do a forced ferment test to confirm that.

I dunno.  If it's the same kit as the others, it should hit the same FG or close to it.  Is it the same kit?

I do agree that all extract, depending on the extract, could be done at 1.020.  Especially if it's dark extract with who knows what percentages of what in it.

Also, have to agree with Dave.  The temp drop probably stalled the yeast and it flocc'ed out and then you racked.  Throw some active yeast at it and see what happens.  Worst case is it's done.

Beer Recipes / Re: Rye Bourbon barrel aged RIS
« on: October 22, 2014, 07:54:29 AM »
The bourbon will add some sweetness which should offset some of the bitterness.

But you'll also want to be sure the beer attenuates enough that the extra sweetness doesn't make it too sweet.

Beer Recipes / Re: Rye Bourbon barrel aged RIS
« on: October 22, 2014, 07:33:10 AM »
If I were doing it, I would sub out some of the MO for sugar.  I think that with MO as your base and mashing at 156 you're going to have a beer that has sufficient body and the sugar should help it attenuate.

I would sub East Kent Goldings for the Fuggles at the end.  But I like Fuggles, too.  I just like EKG more as a finishing hop.  I think it's classically English if that's what you're going for.

I'm not familiar with 1028, so I can't comment there.

The Pub / Re: Kickstarter for bathroom remodel
« on: October 22, 2014, 07:25:20 AM »
If I kick in funds, do I get unlimited usage rights?

General Homebrew Discussion / Re: Sludge
« on: October 21, 2014, 02:14:38 PM »
Basic Brewing Radio did an experiment that concluded that the beers that had the trub left in turned out better.  Here's another...

My bad, but that's not nearly convincing enough for me.

Well, then there's my own experience!

Mine, too.  Independently verified. 

I've never done a side-by-side but I don't intend to.  Not messing with what works.

Kegging and Bottling / Re: kegging newbie question
« on: October 21, 2014, 12:28:00 PM »
For tanks, 5lb is pretty standard and a good place to start.  I have 5, 15 and 20lb tanks.  And a set up for paint ball CO2.  For me, the price to fill 5, 10 and 15 is the same.  20lb costs more to fill.

To fill bottles, I use a piece of racking cane and a drilled stopper.  I think it's a number two stopper.  Jam the cane into a picnic tap, push it into the bottle so the stopper seals, start filling, burp the stopper to release pressure as necessary.  If I'm bottling for competition or long term storage, I will flush the bottles with CO2 from a second tank (or a split line) using a pneumatic air gun and a hose.

General Homebrew Discussion / Re: Sludge
« on: October 21, 2014, 06:49:35 AM »
I dump it all in.  I don't make an effort to get every last bit of trub into the fermenter, but I've given up on pouring it through a sieve.  I have had no issues with clarity, head retention, bitterness, etc.

My batches are partial mash, so perhaps I'm not getting as much trub as you might with a full all-grain batch.  But I am mashing 6-8lbs. of grain.  My hops go in hop bags.

Equipment and Software / Re: Brew kettle issue
« on: October 17, 2014, 02:15:16 PM »
I've had the same thing with new kegs.  Just clean them before you use them and all is good.

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