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Messages - Joe Sr.

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1786
General Homebrew Discussion / Re: Cold Keg
« on: February 10, 2014, 12:20:26 PM »
I had a keg of hefeweizen freeze several years ago.  It left a two inch rupture in the top next to the oval lid.  :(

Ouch.  Most expensive batch you ever brewed, probably.

This weather is perfect for chilling beer for parties, but you can't forget about it.

1787
Kegging and Bottling / Re: Carbonation and perceived bitterness
« on: February 10, 2014, 12:14:06 PM »
Could Carbonic Acid be perceived as bitterness if you over carbed your 1/2L sample?  Ive never done this but it makes me wonder!

Possible.  But I don't think that was it.

1788
Kegging and Bottling / Re: Carbonation and perceived bitterness
« on: February 10, 2014, 12:12:14 PM »
I've noticed lately that if there is too much suspended yeast in a hoppy beer it tastes much more bitter than after the yeast settles out. could that have anything to do with it?

No.  It's crystal clear (WY1968).

I'm familiar with yeast bitterness and this is not it.  I also usually can taste the yeast when it's flat, too, if the beer is hazy.

It's just hoppier.

1789
Kegging and Bottling / Carbonation and perceived bitterness
« on: February 10, 2014, 10:48:51 AM »
I took a hydrometer sample over the weekend while kegging my lastest bitter and it was delicious.  My wife loved it.  It was balanced and smooth.

I pulled a half-liter off while kegging and carbed it up in a soda bottle.  All of a sudden the beer was much hoppier.  Too hoppy for the wife.

I never noticed such an impact before but it makes some sense that carbonation could increase perceived bitterness.

Just wondering if I'm crazy or if this is, in fact, what happened.

1790
General Homebrew Discussion / Re: Malt head?
« on: February 10, 2014, 10:41:00 AM »
It's funny, I am mostly a malt head, well, that and yeast. I brew more belgians and big malty Barley wines than almost anything with a fair amount of the other stuff being british style session beers, porters, kolsch type malt focused beers but two of the last three brews for me have been IPA. I think they might have only been the 2nd and third IPAs I've brewed in 7 + years too.

I do agree that overly bitter IPA doesn't work for me but I love lot's of late hop goodness.

Other than the sour stuff you're brewing, I'm with you all the way.

My last British session beer came in low on the OG, though, so it tastes pretty hoppy.  But not bad at all.

1791
Equipment and Software / Re: Weird Gas Post
« on: February 10, 2014, 09:13:32 AM »
I've got four like that.  Or at least they came like that.

I think the dip tubes may have been brown originally, but they creeped me out.

I pulled them and replaced them with a simple stainless washer and o-ring.  Double o-rings work just fine, too.

You can buy the new ones from Williams and other suppliers (I think More Beer has them, or someone else out west) if you want, but standard dip tubes won't work because these are narrower.

1792
Equipment and Software / Re: Floating Keg Dip Tube
« on: February 07, 2014, 03:47:45 PM »
That device is pretty neat though.

I'll give you that.  Bonus points for a neat idea.

1793
Equipment and Software / Re: Floating Keg Dip Tube
« on: February 07, 2014, 02:18:17 PM »
Looks like one more thing to clean.  Brew more, be patient, and your beer will be clear when you tap your kegs.  Or cold crash and hit it with gelatin.  Either way, much cheaper.

1794
Beer Recipes / Re: Secret ingredient in dry stout?
« on: February 07, 2014, 10:11:37 AM »
I'm fermenting it again right now, this time with WY1056.

I've used that, too, as well as US05.  But, like you, I tend to default to what I have at hand.

I think you can make a good stout with a wide variety of yeasts.

1795
Beer Recipes / Re: Secret ingredient in dry stout?
« on: February 07, 2014, 10:00:01 AM »
Interesting choice of yeast.  Any reason you went that direction? 

I typically use 1084 or 1968.  Sometimes a dry English yeast like Windsor or Nottingham.

1796
According to UPS, my entries are in Kansas but delayed by "adverse weather conditions."

Hope they get there by Friday.  If Ol' Man Winter craps all over my first competition entry I'll be the crazy guy in the street shaking my fist at the sky.

1797
Ingredients / Re: Using Biofine Clear
« on: February 05, 2014, 03:36:00 PM »
After that, as long as you do not heat it back up and cool it back down, beer is clear!   Every time you raise and lower the temp, new haze chains will form.

That is interesting and good to know.

I can't say I've ever noticed that happening.  I wonder if it's one of those things that's more theoretical than actual.

I was just thinking the same thing as I read through the thread.  But I do recall reading this recently perhaps in an old BYO article.  I've been studying up on haze as I, too, have a MO base beer that doesn't want to clear although I attribute the haze to the yeast and not the malt.

It's funny, because I made 10 gallons and split five on to oak (2.5) and dry hops (2.5).  The "control" is hazy even after gelatin, the oaked is better but not clear, the dry hopped is clear.

I've been thinking of picking up some Biofine, but I may just give gelatin a second go at it.  I've got enough gelatin to last a life-time I think.

1798
The Pub / Re: Whiskey
« on: February 05, 2014, 03:21:37 PM »
Just checking back in on this thread.  I've heard lots of recommendations for Four Roses yellow label so I picked up a bottle.  Not so impressed.  Kind of thin on flavor and what flavor exists is a bit... harsh is not the right word, but close.

I think the Double Barrel Preston's will blow you away. The nose is just is a thing to behold.

Wondering if you meant Pritchard's.  I found some of that, but it's $70 a bottle.  I skipped it and picked up the Four Roses yellow plus a bottle of their Single Barrel.  The single barrel is one of my favorites.

Snow and cold tonight, so I'll be tippling a glass or two.  Probably go with the Single Barrel or with Noah's Mill.  No cheap stuff tonight.

1799
Beer Recipes / Re: Inspired By (clone) Names
« on: February 05, 2014, 10:49:27 AM »
Nice!
I quote a line from Mac.... every time I send the dog out to pee

If you were here with all the snow it would be something more like "once more unto the breach" each time the dog goes out.

It. won't. stop. snowing.  Sheesh.

Going out to shovel again. Getting hard to throw the snow over the banks that are 5 ft+ high.

We're not quite there yet, but getting close.  Last week I came across some photos from 79 and shared them with my neighbors to make everyone feel better.  Even if it keeps snowing, I doubt we will catch up.  But I believe we are firmly in second place this year for overall snowfall in January.

1800
Beer Recipes / Re: Inspired By (clone) Names
« on: February 05, 2014, 10:32:01 AM »
Nice!
I quote a line from Mac.... every time I send the dog out to pee

If you were here with all the snow it would be something more like "once more unto the breach" each time the dog goes out.

It. won't. stop. snowing.  Sheesh.

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