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Messages - Joe Sr.

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2341
The Pub / Re: Whiskey
« on: December 13, 2013, 06:55:43 PM »
If you just got plain old Evan Williams and atempted to drink that straight ..... that's funny.

I have done so.  Recently.  Not so funny.

Single Barrel is $27 at Binny's.  I need to check my local and see if they have it.

2342
Ingredients / Re: Gotta Vent about CaraPils
« on: December 13, 2013, 06:32:42 PM »
Nope.  Not a chemist.  But since it has a higher molecular weight than the proteins in barley it stands to reason that it will have a different effect on the foam stability of the beer. Therefore, and to my only point, wheat will have a different effect on foam stability than CP.

I have some time this afternoon so I'll research this further and round back.

Dave

No offense, Dave, but "stands to reason" isn't the evidence I was looking for!  :)

No offense taken.  And to be fair, you are not always correct either.... ;)

I propose that this be settled with feats of strength.

It is, after all, the season for Festivus.

2343
Ingredients / Re: Gotta Vent about CaraPils
« on: December 13, 2013, 06:15:56 PM »
Denny - are you suggesting that as a tool you might use it for minor flavor contributions?  Or simply to help add body?  I've pretty much disregarded it for years.

I think of it as a way to add body.  Secondarily, you get a bit of flavor (depending on how much you use) and like any maly addition it will add protein that could possibly aid foam formation and retention.  But as this points out http://byo.com/stories/article/indices/35-head-retention/697-getting-good-beer-foam-techniques if you have other problems, adding carapils or wheat won't help.

Haven't thought about using it just to add body.  Maybe it's the ingredient I need to help make the perfect Belgian Blonde.  I've just not been happy with the one's I've made and one of the issues has been that they don't have enough body.  Mashing higher helped a bit, but still didn't get me what I want.

2344
Ingredients / Re: Gotta Vent about CaraPils
« on: December 13, 2013, 05:57:33 PM »
Yes, wheat has gluten.  Can you explain to me why it makes a difference?

Maybe he's going gluten free?

After reflecting on using carapils (haven't for years, thought about going back to it) I recognize that I don't need it in my beers for head retention as they're doing just fine.

So, as a tool, what other use would you have for it?  My recollection over the past many years has always been that it was advised for head retention.

Denny - are you suggesting that as a tool you might use it for minor flavor contributions?  Or simply to help add body?  I've pretty much disregarded it for years.

2345
Equipment and Software / Re: Haze in carboy
« on: December 13, 2013, 05:18:28 PM »
-1... A dirty carboy may give the buyer a bit more leverage in negotiations.

Could, but I had more people that wanted them than carboys available.

If they had crust or something, I'd say clean them.  But if it's just a haze I would assume the new owners are going to soak them regardless.

It's like getting used un-reconditioned kegs.  You know you've got to soak them.

2346
Kegging and Bottling / Re: New or old Soda Kegs
« on: December 13, 2013, 05:05:19 PM »
So, are you saying that the new Italian kegs (which is what I think I linked to) don't have removable poppets?  I did not know that.
I had heard that some Chinese ones don't have removable posts, but the Italian ones did. But it's all hearsay for me.

I bought some 2.5 gallon Chinese ones from Williams on a scratch and dent sale a couple years back like these: http://www.williamsbrewing.com/-2-GALLON-BALL-LOCK-KEG--P3151C109.aspx

The posts are removable and come with universal poppets.  They're nice for splitting batches (oak, bourbon, etc.).  Big punt on the bottom and short dip tube, so you can be left with a fair amount of beer in the keg.  I extended the dip tube with vinyl tubing, cuz I drink every drop.

They are MUCH thinner than the old kegs.  Someone on another thread was saying they have lead in them, but it hasn't affected me!

2347
Kegging and Bottling / Re: New or old Soda Kegs
« on: December 13, 2013, 04:55:15 PM »
I have a couple of the new ones with the single strap and while they're nice, they don't have removable poppets. That bothers me. I've read that you can remove them and insert the universal poppets, which is fine, but I question the abilities of the universals.
I also had issues with posts getting stuck and had to send a couple kegs back for replacements.

Having said that, I'd still buy new. I just make sure to put in the comments on the order to make sure the posts can be removed before shipping.
I have 3 used kegs that I got from Midwest about 3 or 4 years ago that were $30 a piece. The prices have doubled in the last 2 or 3 years. It's crazy.
Might as well buy new.

So, are you saying that the new Italian kegs (which is what I think I linked to) don't have removable poppets?  I did not know that.

I'm transitioning to universal poppets.  I like them.  They will be my replacements going forward.  I've got several gas poppets that don't like to seal and it's a PITA.  I've also got three or maybe four different styles of kegs, so the concept of a universal part is very appealing.

2348
Equipment and Software / Re: Haze in carboy
« on: December 13, 2013, 04:50:54 PM »
I should get my carboys spotless though probably if I want to sell them.

Not necessary, IME.  Sold mine as-is and could have sold more.  I had six, IIRC, some with a bit of dust on them.

2349
The Pub / Re: Whiskey
« on: December 13, 2013, 04:46:58 PM »
Agreed on Scotch.  I like good bourbon, but no comparison for me. Single malt rocks.

Disagreed. I like bourbon. You guys can keep the scotch. I never found the taste for the stuff. And I realley detest peat, in whiskey and beer.

I keep Scotch in the cabinet for my father and for guests.  It rarely, if ever, crosses my palate.  I try to keep one bottle of lowland and one highland.

Eagle Rare is good stuff.  I can get behind that.  One of my new favorites is Noah's Mill (did I say that already), but it's not $20 bourbon.

Regarding "Entry level": which to me means no wild, odd or unique characteristics reserved for the discerning whiskey drinker's palate. I want to work myself up to being a connoisseur.

As far as bourbon, you won't get much wild or odd flavors.  If it's got rye in the bill, it will be sharper.  The Wellers are wheated whiskeys, IIRC, as are most of the Willets.  Willet tends to be pricier.  I believe the wheated whiskeys may be smoother.  Not positive, but I think Makers is wheated.

If you want to try Scotch, I'd go with a highland whiskey.  My recollection is they are smoother, less peaty, not briney.  But they still have the problem of tasting like Scotch.  Or maybe start with a blend, rather than jumping right on the single malts.  Johnny Walker is mass produced and most single malt people will turn up their noses, but it might be a decent starting point.  Scotch is an acquired taste which I do not intend to acquire.

2350
Kegging and Bottling / Re: New or old Soda Kegs
« on: December 12, 2013, 10:03:32 PM »
The used market is likely getting down to the last drips from an almost empty tank.  I don't think we are too far from there being no usable kegs left in the used market.  You see more shops advertizing new kegs now because used are almost nonexistent.

My LHBS said they've got their last batch of used simply because of the quality drop.  It's not worth their suppliers time to with the reduced quality of what is available.

2351
Kegging and Bottling / Re: New or old Soda Kegs
« on: December 12, 2013, 10:00:47 PM »
http://www.bvrgelements.com/product/Ball-Lock-NEW-5-Gallon-Class-2/

Under $70.  New, but scratch and dent.

They were $63 a little while ago.  I would buy some but I've got enough kegs at a dozen +.  Of course, can one ever have enough?

I've not ordered from Beverage Elements, but a friend sent me the link.

EDIT:  Yes, at this price I would buy new.  Kinda fries me as that's only a little more than my last batch of used a few months ago which needed more reconditioning than usual.

2352
The Pub / Re: Whiskey
« on: December 12, 2013, 09:31:17 PM »
I do enjoy some Irish Whiskey though.

Top three?

Here're mine:

Red Breast - 15 year
Jameson 12 year reserve
Tullamore Dew 10 year

2353
"Seltzer-like chemical taste" sounds like carbonic acid.  Which would indicate overcarbing more than it would short lines or a blockage on the dip tube.

Of course, all things are possible.  Including that I am wrong.

2354
The Pub / Re: Whiskey
« on: December 12, 2013, 08:43:35 PM »
In hot weather I like a bourbon with ginger ale.  Can't be beat.  Mix it strong and keep 'em coming.

I'll keep my eye out for Evan William's single barrel.  All I've seen is the black label.

Someone should start a thread on rye.  I've got opinions on rye, too!

2355
The Pub / Re: Whiskey
« on: December 12, 2013, 07:34:51 PM »
very old Barton is rot gut though. Shocked you find it acceptable. But just goes to show you different strokes....

Haven't bought it in a couple years.  Better than Evan Williams for sure, but like I said it needed some water.  We're talking $12 fifths and at that price point I thought it was among the better ones I tried.  And I tried a whole bunch. I guess it's kind of like arguing about who is the tallest midget. I don't recommend any of the Heaven Hill bottles, BTW.

Have you had any of the Weller?  I'd be interested in your take.  My recollection is the Special Reserve was pretty good.  I had a bottle of the Antique and found it a little rough.  In the same vein as the VOB.  Needed some water.  A bit harsh.  And of course I bought the 1.75L.

I'd like to try the Ancient Ancient Age, which is supposed to be outstanding.  But apparently you can only get it in Louisville or some deal like that.

I don't mean to knock Maker's.  I've had plenty and may pick up a bottle with the holiday packaging and two free glasses.  But it's just sort of middle of the road.  I think there's better for the price point.  But you can also go the other way and spend a lot on a mediocre whiskey, so Maker's is a solid and safe bet.

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