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Messages - Joe Sr.

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Pimp My System / Re: So simple but so nice
« on: April 11, 2012, 08:59:29 AM »
Yes, but that jacking table is cool.

Makes me wonder what the actual purpose of a jacking table would be.

Dunno about diacetyl but I sampled my London Pride last night and definitely it has a tartness to it.

I didn't do a side-by-side sampling with the ESB yeast batch, but I already know that batch has a smoother finish.

FWIW, I have also had tartness using Windsor yeast.  I thought the most recent beer may have had an infection, but the level of tartness is not increasing.  I keep avoiding dumping it...  Maybe I can dry hop the bejeesus out of it.

Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: April 10, 2012, 08:56:39 AM »
Don't try to build your own stir starter and expect to save money. If you do it right, they give you the schematic if you need one, you'll spend more money and only create a headache for yourself.

I built 2 but if I were to do it again I think I would just pay the guy the money and have it shipped to me.

I don't follow this.  I built two from parts I had at home.  It didn't cost me anything other than time and maybe a buck or two for some screws.

I'm not using a 5 liter flask on them, but the magnets I pulled from some old hard drives are strong enough that I'm sure they would spin them.  Maybe I'd need a stronger fan, but those are pretty cheap, too.

In a side-by-side fermentation (Notty and London ESB) I got a LOT more esters from Nottingham in my London Pride clone than I did with the London ESB yeast.  It also seemed to suppress the hop bitterness, though maybe it just seemed subdued due to the esters.

I also did a side-by-side of the same yeasts for my old ale.  Pretty much the same results.  I kegged this about a week ago.

My wife preferred the old ale with the Notty, but she's not a fan of hops so I think it's mostly just on account of the reduced bitterness.

The Notty did not make a bad beer, and I don't think I noticed any tartness (perhaps I'll sample it tonight) but it definitely was not as clean as the ESB yeast.

I'll use up what I have in dry sachets, or keep it for emergencies, but it's not on my list of best yeasts at the moment.

General Homebrew Discussion / Re: Homebrew Store In Evanston IL
« on: April 09, 2012, 09:09:46 AM »
If Howard St is still as ghetto as it was when I was at Loyola

It's cleaned up a bit, Phil.  A bit.

I don't go there, though I did frequent the Howard Bowl back in the day.

The Pub / Re: Mega Millions jackpot breaks record!
« on: March 31, 2012, 12:52:33 PM »
I won $6.  Which actually means I only lost $14.

Oh well.

Next time.  Or not.

It was worth a flyer.

The probability of winning may be statistically zero, but there're some happy people out there somewhere.

Yeast and Fermentation / Re: Yeast advice for a Belgian Blond (18A)
« on: March 31, 2012, 08:39:35 AM »
I just made a blonde with 3787.  Haven't tasted it yet, but I've liked this yeast in the past.

I like the Ardennes, but it really shines in a tripel.

It might work in a blonde. I don't think it works in a darker beer.

In my opinion it most certainly does.  I'm currently on the 8th generation of this yeast strain, I keep on reusing  previous yeast cakes.  I most certainly recommend Ardennes yeast strain in Darker Belgains, Strong dark Belgains and blondes.

Fair enough.  I'm not saying it makes a bad beer.  But I've done side by side fermentations and for my money the Chimay or Rochefort yeast make much better dubbels and darker beers.

My Ardennes dubbel is good.  Just not as good.

Ardennes is currently all I'm using for tripels.

Yeast and Fermentation / Re: Yeast advice for a Belgian Blond (18A)
« on: March 30, 2012, 06:29:24 PM »
I just made a blonde with 3787.  Haven't tasted it yet, but I've liked this yeast in the past.

I like the Ardennes, but it really shines in a tripel.

It might work in a blonde.  I don't think it works in a darker beer.

Shoot.  The junk men cruise the alleys here on a daily basis with trucks stacked with fridges, washers, dryers, etc.

When I was younger, we cut up some parts cars in the garage and put them out in the alley in sections.  Gone. 

Anything metal is usually gone within an hour or two.

They even tried to snatch the tire when I was changing a flat on my wife's Jeep.  I jacked up the truck, took off the tire, went into the garage for a rag or something and heard the junk man lock up his brakes.

When I came out, he was snatching the tire.  He was unsuccessful.

The Pub / Re: regional Sayings
« on: March 30, 2012, 01:35:02 PM »
Over by here, we just have da dese, dems and doze.

As in dese guys don't want doze guys gettin any a dem sangwiches.

Youse unerstand what I'm say to youse?

For real.

General Homebrew Discussion / Re: Homebrew Store In Evanston IL
« on: March 30, 2012, 07:28:54 AM »
Phil - Brew Camp is new.  Maybe a year or two.

Brew & Grow has expanded and has more locations, but none of them are particularly convenient for me.  Never had a bad experience there.

The Pub / Re: Thanks Earl
« on: March 29, 2012, 02:40:53 PM »
Scruggs?  RIP?

Too bad.

I gotta see Doc Watson before he goes.

If I had more time, I'd participate in some of the local clubs.

If you're in RP, the Square Kegs club in Lincoln Square isn't too far.  Plus, there's a new local HBS right there called Brew Camp.

Looks like the existing Evanston club meets up at Prairie Moon:

Evanston Homebrew Club
Contact:    Ted Perez, President
Description:    Local homebrewers who get together on the third Thursday of the month at the Prairie Moon (1502 Sherman Avenue, Evanston, IL) from 7:00p-10:00p in the back bar. Group promotes the craft of homebrewing through knowledge-sharing between members, develops an active and flourishing social network of members through events and meeting, and promotes the appreciation of craft beers.
Updated 11/29/2011

Two - four months doesn't seem like an extreme amount of aging.

I wouldn't worry about it.  If you're worried, Denny's recommendations are sound.

I rarely finish a keg in that time frame, because I'm fickle and keep swapping them out of the fridge.

But I also typically go for larger beers that need some age to mellow.

Ingredients / Re: White Table Sugar
« on: March 28, 2012, 11:24:45 AM »
I think the key word was "appreciable."

You're not going to get an extra gallon of wort from a pound of sugar.  Or even two pounds.

I don't know the displacement, but a 5 lb bag of sugar ain't that big.  Five pounds might displace 1/2 gallon.  But that would be a LOT of sugar.

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