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Messages - Joe Sr.

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1996
I've never had an infection problem with better bottles.  IME, you can clean and sanitize them pretty much just as well as glass.  I've had one or two batches that went south in the last few years but I did not have to toss the fermenter, just the nasty beer.

When I've had bottles that are badly overcarbed, the yeast from the bottom of the bottle gets dragged up into suspension when you open them.  I believe this causes additional nucleation sites for more foaming and it also has an impact on flavor.  I wonder if that's what you're tasting?

1997
Equipment and Software / Re: Burner question
« on: March 14, 2014, 07:38:39 AM »
Tell me about it.  It was a long time ago.

I remember soaping the pots a lot better than I remember scrubbing them.  I think we were all wiped out when we got back and had to clean up and put the gear away.  All the gear went up by the Explorer Post room in the tower of the church.  Lotta stairs.  Especially with the axe box.

1998
Equipment and Software / Re: Burner question
« on: March 14, 2014, 07:31:49 AM »
If soot on the pot is an issue, you can coat the outside of the pot with dish soap before it goes on the flame.  It will make clean-up a little easier.  Old Boy Scout trick, though I can't recall for sure how much easier it made the clean up.  Must have been substantial, because we soaped the pots every time.

1999
Beer Recipes / Re: Rye Stout
« on: March 14, 2014, 07:18:32 AM »
Thanks for the quick replies, gents.

I have to empty a few kegs before brewing again, but stout is top of the list for whenever that comes around.

2000
Beer Recipes / Re: Rye Stout
« on: March 14, 2014, 07:09:28 AM »
At the risk of jumping your thread, what exactly is cold steeping and what are its advantages?  Does it give you a less bitter roasted flavor?

You're spot on with the less bitter roasted flavor assumption. By no means am I an expert on the deal, but my method of cold steeping is to line a stock pot with a 5 gallon paint strainer bag. I crush my dark drain, add them to the bag, and then add 2 qt/lb of water. I let them steep for a day and stir occasionally. Then I add the "tea" to the boil with about 20 minutes to go. You will need to use more dark grains with this method than you would if you mashed them.

When you're cold steeping, do you stick the pot in the fridge?  I assume that if it's left at room temp you'd wind up with a bit of souring, but I am no expert.

My last non-Imperial stout tastes too dry for me and it may be the dark grains which were mashed along with the MO.  It could stand to be smooother.

2001
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.

2002
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.

2003
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.

2004
General Homebrew Discussion / Re: NHC shipping issues
« on: March 11, 2014, 11:56:37 AM »
Delivered!

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

2005
General Homebrew Discussion / Re: Scaling recipes
« on: March 11, 2014, 11:47:04 AM »
Obvious answers escape me quite often...

2006
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.

2007
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.

http://www.williamsbrewing.com/CORN-SUGAR-MEASURE-P1720.aspx

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.

Quote
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.

2008
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

2009
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.

2010
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.

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