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Messages - Joe Sr.

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1996
Lower fg will give you a drier beer. With some extracts, especially darker, your beer can end at a higher fg than you want and be sweeter than you desired or have more body or a heavier mouthfeel.

I use the lightest dme I can find (breiss pils) and add it late. I have no issues with darkening or high fg. Sugar will help to boost your abv without adding body. Belgian triples are a good example. If your going all extract on an IPA sugar might help.


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1997
Ingredients / Re: Imperial Stout ingrediant advice
« on: March 24, 2014, 11:01:38 AM »
Some pretty good advice all around here.  I would only add that I wouldn't mash lower on account of the DME.  You're only using two pounds, so it shouldn't have too significant of an impact.  My experience is that you can find some highly fermentable light DME. 

I regularly add more than 2lbs to my beers and have mashed low to account for what I would expect to be a higher FG.  Right now, I'm looking to adjust recipes and process to get more body into my beers.

Of course, the darker you go with DME/LME the more of an impact it will have on final gravity.  Extra light dry just doesn't seem to cause issues in my experience.

1998
Kegging and Bottling / Re: Mini Kegs
« on: March 20, 2014, 07:42:36 AM »
I've seen Bitburger and DAB.  Also, I think a Maibock or a keller bier.  Regardless, it's a decent selection of pretty good German beers.

Bell's also issues a few beers in these, too.  I've got a mini of Oberon at home.

1999
General Homebrew Discussion / Re: Inspire me.
« on: March 19, 2014, 07:23:32 PM »
How about G. Heilmans Special Export?

Dunno if they still make that. Basically old style in green bottles.


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2000
I store everything together. Separate bags of course. But same big can.


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2001
Commercial Beer Reviews / Re: My last negra modello
« on: March 19, 2014, 06:54:00 PM »
Pacifico is my go to. Or Bohemia. Haven't had negra modelo in many years.


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2002
Kegging and Bottling / Re: Mini Kegs
« on: March 19, 2014, 08:20:31 AM »
I believe there are more than a few German brewers who export the 5l kegs to the US. Paulaner and Warsteiner are the easiest to find but locally I've also seen a schwarzbier and I seem to think a pilsner or two. I bet you could host a party over the summer and clear out a few of them with the help of friends/neighbors.

The schawrzbier I've seen is Kostriker (or something like that).  It's actually quite good.

2003
All Things Food / Re: Corned Beef
« on: March 19, 2014, 07:24:56 AM »
I'm also going to try celery juice as a 'natural' source of nitrites. More to see how it works than out of a fear of nitrites.
For the record, I used about 24 oz of celery juice (1.25 heads of celery juiced) and it did not work as planned.

Can you elaborate?  Was it nasty?
Not nasty at all, but it had the taste and consistency of corned beef made without nitrites. No red color and no cured flavor and texture. More like spiced pot roast - like the first time I made corned beef and didn't have any pink salt.

Now that you say it, that explains the Whole Foods corned beef I had last weekend.  It was good, but was exactly as you describe.  Brown instead of red.  I assumed it was just some weird artifact of it coming from Whole Foods.

2004
All Things Food / Re: Corned Beef
« on: March 19, 2014, 07:10:59 AM »
I'm also going to try celery juice as a 'natural' source of nitrites. More to see how it works than out of a fear of nitrites.
For the record, I used about 24 oz of celery juice (1.25 heads of celery juiced) and it did not work as planned.

Can you elaborate?  Was it nasty?

2005
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 19, 2014, 07:06:43 AM »
I've always relied on the Kristen England chart on Mr.Malty.  He says 550 = 3522.  I have no personal experience with White Labs yeast.

http://www.mrmalty.com/yeast.htm

2006
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 07:42:45 PM »
I made a mistake too. I get banana from Rochefort not from Westmalle.

Westmalle I get more spice/clove but still quite different from Ardennes. Ardennes, to me, is quite unique.

2007
Yeast and Fermentation / Re: Starter necessary?
« on: March 18, 2014, 02:21:05 PM »
what do you do with the rest?

Brew more beer.

2008
The Pub / Re: Happy St Pat!
« on: March 17, 2014, 05:58:10 PM »
Back atcha. Had some Johnny Jump Up tonight. Jameson and cider. Don't need to have it again, but worth a try at least once a year.


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2009
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 17, 2014, 02:25:39 PM »
+1.  I get more banana/clove from the Westmalle strain, where IMO the LaChouffe strain is somewhat fruity and distinct.

Definitely banana for the Westmalle.  I get almost a tartness from Ardennes.  But a pleasant tartness.

2010
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 17, 2014, 02:20:21 PM »
I find the Ardennes strain to be quite distinct.  And it's one of my favorites for lighter colored Belgians.

I think you'll make good beer with either, but if your recipe calls for Ardennes I'd go with that if you can as the yeast will impart a lot of character to the beer.

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