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Messages - Joe Sr.

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2461
Yeast and Fermentation / Re: Wyeast 1968 - Wow
« on: May 23, 2013, 07:08:34 AM »
This is my current favorite non-Belgian yeast.  It flocculates like a beast.

I had a starter where I turned off the stir plate, decanted, and added fresh wort.  I had trouble getting the stir bar to break up the settled yeast when I turned it back on.  The starter was almost like a liter of yogurt.

2462
The Pub / Re: Cellar decided to become a sauna
« on: May 22, 2013, 08:16:53 AM »
Just be sure you're parents don't get a thirst for some nice dark Belgian beer.

When I had an apartment, there was no way I could keep wine or beer at a constant temp.  I simply had to manage inventory so that it was all getting consumed in a timely fashion.

If you're inventory is not too great, you could get one of those small table top wine fridges.  They're around $100, though.  http://www.overstock.com/Home-Garden/Avanti-8-bottle-Countertop-Wine-Cooler/7307940/product.html

2463


Are you prepping, Mort?
[/quote]

What's wrong with prepping? Its why I started brewing. What's the point of surviving the ZA if there's no beer?
[/quote]

Many good suggestions here: http://www.homebrewersassociation.org/forum/index.php?topic=13798.0

But none related to collecting cooling water.

2464
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 12:58:09 PM »
The Unibroue strain would be a good choice, IMHO. It's pretty phenolic.

I was going to suggest this earlier but it wasn't on his list of yeasts he wanted to use.  I'd do the Unibroue strain over 550 or 575.

2465
Questions about the forum? / Re: Missing avatars
« on: May 21, 2013, 08:33:46 AM »
On this thread, I see only myself and Amanda.

Hubie and Hokerer have no avatars of any sort.  No broken link, nothing.

2466
Questions about the forum? / Re: Missing avatars
« on: May 21, 2013, 08:29:15 AM »
Many are missing for me.  This has happened in the past, and eventually they come back.

Dunno what's up.  They all appeared fine last night on my iPhone, but not today.

2467
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 06:39:49 AM »
You get lots of character from Belgian yeasts, so you might be missing a bit of what you'd expect in a wit, but IMO if you keep the % of wheat appropriate and add coriander and orange peel you'll be getting pretty much what you're hoping for.

I've not used 575, but I make a lot of beers with WY3522 (same strain as 550).  IME, it's great for the paler Belgians but it has almost a tartness that may not be what you're looking for in wit.

2468
Beer Recipes / Re: Oaked Rye Imerpial Stout
« on: May 21, 2013, 06:22:14 AM »
You could add sugar to the fermenter if you want to boost the ABV.

2469
All Grain Brewing / Re: Collecting Cooling Water for Future Brews
« on: May 20, 2013, 01:15:07 PM »
It's never a bad idea to have 10-15 gallons of drinking water available.

Are you prepping, Mort?

 ;D

Nah, Really it's just because I live in earthquake country. Not to say the apocalypse isn't coming, I'm just not specifically preparing for THAT.

You've put my mind at ease.  But seriously, I agree that it's not a bad idea.

I've thought about it when we've had some particularly bad winter storms, but we never really lose power where I'm at.  And, if I'm snowed in there's plenty of water outside and plenty of beer inside.

2470
All Grain Brewing / Re: Collecting Cooling Water for Future Brews
« on: May 20, 2013, 12:58:12 PM »
It's never a bad idea to have 10-15 gallons of drinking water available.

Are you prepping, Mort?

2471
The Pub / Re: Oh what a tangled web we weave...
« on: May 20, 2013, 07:57:38 AM »
"Pretty sneaky sis!"

You've dated yourself.

2472
General Homebrew Discussion / Re: First beer taste
« on: May 20, 2013, 07:34:29 AM »
All of my hydrometer samples go into a cup for tasting.  I think you can get a very good sense of how the beer will turn out.  There are definitely some changes in flavor from carbonation, chilling, and aging but after enough sampling you can get a sense of what those might be.

At the least, tasting it before bottling will let you know if you've got any major problems.

2473
Beer Recipes / Re: Oaked Rye Imerpial Stout
« on: May 20, 2013, 06:59:54 AM »
I don't think that a beer that big with that much going on is realistically going to be ready in that short of a time span. Will it be beer? Yes. Will it be the best it could be? No.

For a beer like that I would age it at least 3-6 months.

My imperial stout is very similar, without the rye though.  It's good when fresh, but it really does get better as it ages.  Brew 10 gallons and age half.  Crack the second half open for the 31st birthday.

The biggest regret I have ever had with big beers is not having enough to age.

2474
Yeast and Fermentation / Re: dry yeast temp shock
« on: May 20, 2013, 06:54:02 AM »
I have honestly never considered this issue with dry yeast.  I've never had a problem with dry yeast fermenting just fine, either.

I suppose it sits for an hour or so after I rehydrate it.  But I've never given it much thought at all.

2475
Equipment and Software / Re: Those little red cans of Oxygen
« on: May 20, 2013, 06:51:11 AM »
I just need to figure out what to do with the red canisters. Seems so wasteful to just throw them away.

I toss them in with the recycling.  I'm not sure that's proper disposal, though.

As for head retention, there may be valid science there but I haven't had any issues and I shake my kegs to carbonate them.  I'll fill a one-liter PET bottle when I fill the kegs and I shake that thing like mad.  Throw it in the freezer and in 30 minutes I've got fresh beer with a big rocky head.

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