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Messages - Joe Sr.

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1846
Yeast and Fermentation / Re: US 05?
« on: May 15, 2014, 11:34:37 AM »
To my knowledge, yes.  You can use US-05 (I think they now call it S-05), 1056 and 001 interchangeably.

There are subtle differences, but they all came from the same source.

1847
The Pub / Re: Turning Scottish?
« on: May 15, 2014, 09:49:35 AM »

I bought some sweat pant shorts a few years ago.  Awful concept.  I might still have them.  They are actually heavier material than most of my sweat pants.


Yeah, I've got some too and barely ever wore them. Dumb concept - extra warm shorts.

They looked insanely comfortable, though.

1848
The Pub / Re: Turning Scottish?
« on: May 15, 2014, 09:33:34 AM »
Buy a kilt. they are the single most comfortably piece of clothing a man can own that is generally accepted by 'mainstream' society.
Sweat pants, Mort.  Though I guess that's climate dependent.

yeah, 110*f and sweat pants, you find out why they are called SWEAT pants.

I bought some sweat pant shorts a few years ago.  Awful concept.  I might still have them.  They are actually heavier material than most of my sweat pants.

1849
The Pub / Re: Turning Scottish?
« on: May 15, 2014, 09:21:27 AM »
Buy a kilt. they are the single most comfortably piece of clothing a man can own that is generally accepted by 'mainstream' society.

Sweat pants, Mort.  Though I guess that's climate dependent.

1850
Ingredients / Re: Brown Malt
« on: May 13, 2014, 03:00:28 PM »
No link, but when I was going through old Zymurgy's last week it popped out at me. 

5 Gallons
14 lb two row
1 lb carastan
1 lb 120 L crystal
0.5 lb chocolate
0.5 lb brown makt
0.25 lb roast barley
2.0 oz Cluster (7%) 60 minutes
1.0 oz Northern Brewer (9%) 2 min
1.0 oz Centennial (10.5%) 2 min
American or California ale yeast

We'll see how it turns out.

1851
Ingredients / Re: Brown Malt
« on: May 13, 2014, 11:51:48 AM »
Well, I've order a pound of Crisp Brown Malt.  I'll brew per the recipe and let you know what I think.

Old Rasputin is a favorite, so if I can come close it will be dangerous.  And then I'll need to oak age it...

1852
Kegging and Bottling / Re: Pin lock to ball lock conversion
« on: May 13, 2014, 11:20:05 AM »
Weird.  I thought I posted back, but it didn't appear.

I've got a bunch of ball lock kegs, but all my fittings are flare fittings.  So I could go either way.

The $10 conversion kit makes it tempting (as opposed to a $25 kit) but I think I'll just get the pin lock disconnects.

do that and if a friend wants to bring a pin lock keg over to share you're all set.

You're assuming I have friends...

1853
Kegging and Bottling / Re: Pin lock to ball lock conversion
« on: May 13, 2014, 10:11:18 AM »
Weird.  I thought I posted back, but it didn't appear.

I've got a bunch of ball lock kegs, but all my fittings are flare fittings.  So I could go either way.

The $10 conversion kit makes it tempting (as opposed to a $25 kit) but I think I'll just get the pin lock disconnects.

1854
Ingredients / Re: Brown Malt
« on: May 13, 2014, 10:08:08 AM »
Thanks.  I'll place an order today.

I have a few other miscellaneous things to get anyway.

1855
Ingredients / Re: Brown Malt
« on: May 13, 2014, 09:34:56 AM »
I can order it from NB or somewhere and have time to get it.  Just not available on the way home.
It seems like I've bought it at Brew & Grow before, but don't know if they're convenient to you. I used it in a Fuller's porter clone and it has a really nice roastiness that's different than you get from roasted barley.

They're not, really.  Used to be.  Drove past them on Mother's Day, and they were open.

Wife and MIL did not think I should stop and run in.

1856
Kegging and Bottling / Pin lock to ball lock conversion
« on: May 13, 2014, 09:34:03 AM »
Just bought four pin-locks.  Looking for opinions as I can't decide.

Is it worth converting the posts?  Cornykeg.com has conversion kits for like $11. 

Otherwise, I just buy a couple disconnects and go to town.  Those will run me under $20 all in.  So half price, or thereabouts, vs. the conversion.

PRVs are for a different day.

1857
Ingredients / Re: Brown Malt
« on: May 13, 2014, 09:20:52 AM »
I can order it from NB or somewhere and have time to get it.  Just not available on the way home.

1858
Ingredients / Brown Malt
« on: May 13, 2014, 09:02:20 AM »
Planning to brew the Old Rasputin recipe from July/August 2007 Zymurgy.

It calls for 0.5lb Brown Malt.  I've never used brown malt that I can recall and the LHBS does not list it on their website.

I understand brown malt can impart roast flavors.

What could/should I sub?

It's a relatively small amount of grain in a strong dark beer, so I'm assuming there's a lot of latitude.  But not knowing what brown malt brings to the party I'm not sure.

Yeast will be a neutral ale yeast, probably US-05.

1859
The Pub / Re: Suggest a Port?
« on: May 13, 2014, 07:05:06 AM »
Years is a little long for an open bottle.  But they will keep fine for a couple weeks IMO.  Beyond that, not so sure.

Sandeman is not readily available where I shop.  TF, Fonseca, Warre's.  Sometimes Noval.  I've laid down vintages from the birth years of my kids, but unfortunately 2009 was not a vintage year.  I will have to get Bordeaux or else a Colheita for that year.

1860
The Pub / Re: Suggest a Port?
« on: May 12, 2014, 02:51:25 PM »
I know this has little to do with the OP's question, but indulge me, I like thinking about this... 

When I first discovered that I really liked Port, it coincided with the issue of Wine Spectator that hailed 1994 as the "Port vintage of the century."  There were 4, 100 point wines and many 95 and above.  I bought 3 of the 4 100 point wines (the 4th was ~$500) and finished out a case with 95 pointers and above.  It is sitting at the bottom of my cellar at 53* waiting for a retirement party - about 10 more years.

Nice.  The bottles we brought back from Portugal did not last but a few years.

So we will have to go back.  I believe the bottle of Warre's we opened last week is a 96 pointer.  Very tasty and lighter than the Taylor Fladgate.  But the wife loves the TF.

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