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Messages - Joe Sr.

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2506
Kegging and Bottling / Re: beer line formula???
« on: April 12, 2013, 07:04:47 AM »
My first guess (and that's all it is) is your keg is slightly over carbed.  You are serving at 8 psi but your keg is a little north of 10 psi.  Try shutting off the gas and venting the keg a couple of times over a few hours.  That will reduce the carb level in the keg and should straighten out your pour.  I've had to do this many times.

Paul

Agree completely.

Venting the keg a few times should get you where you want to be.

2507
Beer Recipes / Re: Elysian Bette Blanche Triple
« on: April 12, 2013, 06:30:35 AM »
No, it's not an appellation like champagne, it is just the rules of the TTB.  You can't say it is German if it is not from Germany either, as far as I know.  German-style is fine.

I wonder what impact that has on the Beck's label, if any.  I haven't had one in ages, but since it's no longer brewed in Germany they can't say it's German beer, right?

2508
Yeast and Fermentation / Re: Step vs Batch
« on: April 11, 2013, 02:15:56 PM »
IMO it is stepped.  Repo is saying that you'll get better growth if you added four quarts to the two quarts (or decanting and then adding the four quarts) so that you're stepping up the size of the starter.

I don't always decant and frequently do what you are proposing to do.  It works just fine for me.

Either way you will get growth.  Doubling the amount of wort for the second step will give you better growth.

Do it whichever way works best for you.

2509
Yeast and Fermentation / Re: Step vs Batch
« on: April 11, 2013, 10:07:21 AM »
HUH???? He is merely not decanting, making 2- two qt starters, not a 2-qt starter then a 4 qt starter.

I follow you now.

2510
Yeast and Fermentation / Re: Step vs Batch
« on: April 11, 2013, 09:40:31 AM »
In your example no, not much difference. But your example also is not a "stepped" starter, the step refers to increasing the amount of the starter, say from  1 to 3 liters or 2 to 4 liters etc.  This will get you the substantial difference in growth that stepped starters are intended to create.  I will at least try to double the previous volume when doing stepped starters.

I'm not following you here.  He's proposing a step from two quarts to four quarts.  Sort of like your two liters to four liters.  How is that not a stepped starter?

When I step up starters I typically double the volume as he is proposing, which is also what you seem to be recommending.

2511
I just brewed a 100% Brett farmhouse with about 3 lb honey in it. I had never brewed with honey and added it about 15 min before knockout. After tasting only a few weeks into fermentation I don't get alot of honey flavor or aroma coming through. Next time I might wait until fermentation.

IME experience honey is going to be a subtle flavor if you can find it at all.  I've never had an in-your-face honey beer.

The more complex the beer, the less likely you are to notice the honey which is why it works well in blondes and other lighter beers.

A beer this small with that much honey, it should be noticeable.

I also wouldn't worry about it affecting attenuation.  I add all my sugars to the kettle (unless I forget!) and get good attenuation on some pretty big beers.  The incremental feeding approach is fine, if that's what you like, but I've not noticed a difference when I have tried it.

Are you trending more toward a braggot with that high % of honey?  Perhaps you'll need to add yeast nutrients to make sure it attenuates.  I don't make meads (or haven't since the early 90s) but I believe that nutrients are necessary as the honey does not provide the nutrients that the yeast needs.  Can't hurt to add them here.

2512
I wouldn't add any of it to the boil.  Add it as late as you are comfortable with/as late as possible.

IME you will not lose all of the honey flavor/aromatics.  Two pounds in that beer should be noticeable.

Use the highest quality honey you can find.  I usually use clover honey and buy it at the health food store.  I think it's Some Honey or a brand like that.  Comes in a half gallon plastic carton.

If you go with cheap supermarket honey, you will likely get no flavor from it.  Much of it is not pure honey.

Do NOT use buckwheat honey.  Worst experiment ever.

2513
Beer Recipes / Re: Elysian Bette Blanche Triple
« on: April 10, 2013, 09:09:44 AM »
I also notice their subtle disclaimer "Belgian- style" fancy word for Belgian-ish?

I've always assumed that just means Belgian yeast brewed outside of Belgium.

2514
Yeast and Fermentation / Re: Interesting Split-Batch Belgian
« on: April 10, 2013, 09:07:03 AM »
Good to know.  I have some 3864 (both cultured from a bottle and a smack pack) so perhaps that will be my next run at this style.

I've been going all pils with a touch of aromatic for my grist.  No wheat.  The beers have all been a bit thin, but I mashed higher on the last one which hopefully helped.  One of these days I'll change kegs and put it on tap.

2515
Beer Recipes / Re: Elysian Bette Blanche Triple
« on: April 10, 2013, 07:02:07 AM »

Out of curiosity, is it a true triple with those changes?

It can definitely be a true a tripel with those changes.  IMO, the yeast has a bigger impact than the base ingredients for a tripel.  Obviously, you won't get a tripel if you use roasted barley or something like that, but I don't think that you would notice much if any difference between 2-row, pils malt, or any pale base grain.

I use Styrian Goldings in most all of my Belgians.

As far as the candi sugar, I know others disagree but in my experience table sugar will work just as well as clear candi sugar/syrup.  I don't believe the clear sugars add any particular flavor although the darker ones can have a significant flavor impact.

2516
Kegging and Bottling / Re: Bottle Labels
« on: April 09, 2013, 09:04:57 AM »
I've got an ink-jet printer so the ink running issue is unavoidable.

Not with my old Epson ink jet.  I don't know what's up with their inks, but they don't run.

Will post-it labels stay on if submerged in a cooler?

2517
Kegging and Bottling / Re: Bottle Labels
« on: April 09, 2013, 07:35:32 AM »
I have heard of using watered down skim milk. that should work as well.

Is not the skim milk watered down by definition?

Milk works well.  Glue stick seems to work fine, too.  You can buy pre-gummed paper but it's expensive.

I've found that the ink for Epson printers does not run when it gets wet, whereas HP ink runs all over the place.  Of course, the labels come off pretty easily when they are wet, so if you're looking for something that will stay on in a cooler full of ice water you'll need a solution other than milk/glue stick.

2518
Kegging and Bottling / Re: Slow, restricted flow
« on: April 08, 2013, 01:05:31 PM »
I've found on the kegs that I have with a bent dip tube that the tube will spin in toward the wall of the keg sometimes when you tighten the post.  This blocks the tube significantly.

You don't need to torque the post down very hard, which is when the I've found the tube spins.  You could release pressure and try loosening the out post a quarter turn.  Hopefully this will spin the tube back away from the keg wall, if that is indeed the problem.

2519
All Things Food / Re: Avocados
« on: April 08, 2013, 08:34:41 AM »
I have one avocado pit I've been able to sprout.  It looks sad on my window sill.  Now that it's warming up, I will pot it and put it on the porch.  It will never bear fruit, but what the heck.

My pineapple is still going strong in a pot.  That, too, will move outside once it's warm.

2520
The Pub / Re: I'm honored
« on: April 08, 2013, 08:23:38 AM »
I thought that label said "certified goats."
Congrats, Denny.  I'm planning to brew your quadruple again this summer.  I think I have one bottle left from last year since most of it got drained at my 40th.

Much good advice and many great recipes have come from you.
So did I!

Congrats Denny. I lift my blue cooler above my head and salute you. ouch. my back... I'm okay. give me a minute...

Like this?



Yes, I have too much time on my hands this morning.

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