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Messages - Joe Sr.

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General Homebrew Discussion / Re: fermentation not complete ?
« on: March 14, 2014, 07:01:19 AM »
I would have given it longer than two days at a higher temp.  IME, the yeast work more slowly at the finish of really big beer particularly if it seems as though it might have stalled.

I brewed a quad about two years ago (Denny's 400th recipe and for my 40th) that seemed to stall at around 1.035, IIRC. It may have been in the high 20s.  Given time, gentle rousing, and some warmth it finished in the teens.  I think it took about two months to get to a steady terminal gravity.

I've only had bottle bombs once, and it was really only one bottle that cracked the rest are just grossly over carbonated, and that came from bottling a big beer when I thought it was done and it was not.  I put most of it into champagne bottles and those are fine but one swing top grolsch bottle broke open at the bottom.

All Things Food / Re: Corned Beef
« on: March 13, 2014, 01:29:44 PM »
I've sliced warm corned beef without it falling apart.  I think the quality of the brisket definitely matters.

Regardless, you can slice it much thinner though when it's cold, IME.

For home made Italian beef, I've tossed them in the freezer for a bit before slicing.

All Things Food / Re: Corned Beef
« on: March 12, 2014, 10:50:43 AM »
BTW, if you don't know it...while your corned beef is still a bit warm, wrap it VERY tightly in cling wrap and refrigerate. When you take it out, it's a nice solid block of meat that you can slice paper thin deli style for sandwiches.

I sliced some cold last night for dinner. Nice and thin.  It was delicious with stone ground mustard, cabbage, parsnips, carrots and potatoes.

I did not corn it myself, so I can't take much credit, but it was good and the kids love it, too.

General Homebrew Discussion / Re: NHC shipping issues
« on: March 11, 2014, 11:56:37 AM »

This is kind of exciting.  Glad that registration was reconfigured to make it easier to participate.

General Homebrew Discussion / Re: Scaling recipes
« on: March 11, 2014, 11:47:04 AM »
Obvious answers escape me quite often...

General Homebrew Discussion / Re: NHC shipping issues
« on: March 10, 2014, 03:32:40 PM »
Chicago drop off is in Aurora.  So I'm shipping mine anyway.

They went out by UPS this morning.  Saves me a two hour scenic expressway round trip.

Kegging and Bottling / Re: Fizz drops
« on: March 10, 2014, 01:33:26 PM »
I am going to order one of these next time I place an order with Williams. I don't order from them much (twice in the past four years), so it could be a while.

I really hope this is some sort of typo or mistake. 33 mL would be roughly one ounce…

If they meant 3.3/5.0/7.5 mL, those would be 2/3 teaspoon, 1 tsp, and 1.5 tsp measures respectively. That still seems like a lot though. Maybe it assumes the sugar is sifted.

This corn sugar measures enough priming corn sugar for one bottle of beer. It features 33ml (12 oz.), 50ml (16 oz.) and 75ml (22-24 oz.) measuring cups for dry granulated corn sugar.

I think they mean 330ml, 500ml and 750ml as the corresponding bottle sizes for 12, 16, and 22 oz.  Rough conversion, but it's close.

FWIW, my experience is the same as Denny's with the carb drops/tabs/whatever.  Disappointment.  Planning to try the sugar cubes someday.

Ingredients / Re: Maple Sap Extract Beer
« on: March 08, 2014, 08:13:16 PM »
Mort is correct. IME you need a lot of maple syrup to get maple flavor to come through. If the sap does not have a strong flavor it will get overwhelmed by malt and hops. If you're getting it free though to ahead and do it. I would add syrup after fermentation dies down and taste it to see what you're getting. You can always add more. Especially if it's free.

Sent from my iPhone using Tapatalk

Equipment and Software / Re: Newbie trying to move forward
« on: March 07, 2014, 04:00:03 PM »
I have a turkey fryer.  In a box in the basement.  Someday I will hook it up and use it.

I've been brewing for 20 years on the kitchen stove.  As long as you can get a rolling boil, you're good to go.  You want something more than just breaking the surface, but you also don't need it to be the hardest boil you've ever seen.  Stove top brewing is typically concentrated boils (adding water to the fermenter to get your full batch volume) or small batch brewing.  I do concentrated boils.

As new as you are, I'd concentrate on learning how to brew.  Get a handle on ingredients, sanitation, fermentation temps, yeast pitching rates, etc. 

If you keep at it you'll be learning more every time you brew, but getting a good foundation early is important.

General Homebrew Discussion / Re: What in the tun this weekend?
« on: March 07, 2014, 07:50:44 AM »
Bottling my saison for NHC.

And performing some "quality checks" on a couple batches that are already bottled.  Need to be sure the carbonation and clarity are up to par.

The Pub / Fat Tuesday
« on: March 04, 2014, 08:57:02 PM »
Have I missed a thread?

It's Fat Tuesday, people!

Happy Mardi Gras!

Tomorrow I have to give up something. Still gotta figure that part out.

Kegging and Bottling / Re: Kegs without gas
« on: March 04, 2014, 08:08:00 AM »
Yes, the kegs will absorb CO2, but they won't absorb all of it and the keg should stay pressurized. 

You'd have to lose a lot of pressure for the lid to lose it's seal.  Lids stay seated just fine at serving pressures, which can be pretty low.

Ingredients / Re: Which coffee for a coffee/breakfast stout
« on: March 04, 2014, 08:01:53 AM »
I do not like their dark roasted coffees but the lighter one's are ok. Better than 'Chock full of nuts" or "8 o'clock coffee" .... I mean, seriously. Come on. Star Bucks snobbery is really over hyped and over blown. There have been so many instances when I have been on the road and was thankful to find a Start Bucks for a good cup of coffee. Beats gas station coffee or McDonald's everytime.

I'll meet you half-way and agree that their lighter roasts are OK.  The guy who owns the local roastery here even likes the Blonde roast, so they get credit for that, but most of what they sell is over-roasted and over-bitter.

I'm not sure if I'd rather have McDonald's coffee but I'd consider it strongly.  Same with Eight O'Clock. 

Starbuck's as an option on the road, I can see.  But that's also kind of like being the prettiest girl in the room.  Best of a bad lot isn't necessarily good.

The Pub / Re: Whiskey
« on: March 04, 2014, 07:49:10 AM »
I can't really speak about scotch but as far as Pappy's goes I've never even sniffed an opportunity to buy a bottle.  I've also never sniffed or tasted anything that comes close to the rich complexity of Pappy's 23 year.

23 year was $35 per pour.  At that price, it's worth buying the bottle if you could get it.  Maybe.

I wanted to try it next to the Weller, which supposedly starts as the same juice.  But one can only drink so much bourbon when out to dinner.

How about Scotch then? We've discussed Bourbons. How about a $30 (or less) bottle of Scotch?

There are so many different types of Scotch (Highland, Lowland, peaty, etc.) that it's a whole different animal IMO.  If you want to go that route, I'd start with a decent brand name blended Scotch and figure it out from there.  Johnny Walker might be decent place to start.  But I'm not the guy to advise others on Scotch.

The Pub / Re: Whiskey
« on: March 03, 2014, 10:51:29 AM »
Had a glass of 15 year Pappy last night.  Damn fine whiskey.  Smooth, complex, carmel, vanilla, wood.  Good stuff.  But at the price per glass, I won't be tasting it again soon.

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