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Messages - Joe Sr.

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2506
Events / Re: Announcing the names of the winning beers
« on: July 08, 2013, 08:52:42 AM »
In my case, it would be a moot point since my beer names are like "#424 German Pils".

I'm not nearly to that many batches, but I still get a bit lazy with naming (even though my fiance inspires some pretty great names). I tend to name a recipe that I've been working on for a while (e.g. Pants on Fire, Complete Twaddle, etc) but most of my batches just end up as "Nelson Saison", "Amarillo Saison", "Dry Stout", etc.

I stopped naming my beers some time ago.  Not sure when.  There are a few batches that I re-brew a lot and those have names.  I tend to follow your convention for newer recipes.  Small Stout, Quick Saison, etc.  If something sticks and I start re-brewing it regularly maybe I'll give it a name.

As to batch #s, I have no idea how many batches I've made.  The early years before I kept a log book are lost to time so I guess I will never know.  Oh well.

It does seem like gold medal winners should have good names, though.

2507
Ingredients / Re: base malt for Russian Imperial Stout
« on: July 03, 2013, 08:42:46 AM »
Agree with everything said above.  I love MO and prefer it in beers without darker malts so that the flavor can shine through.

For something like a RIS I think 2-row should be fine.

Of course, you won't go wrong with MO it's just that you're unlikely to get any real flavor benefit from it and it does cost a bit more.

2508
I would never dump a batch without at first tasting it.  Let it finish, taste it when you check the gravity and you'll have a sense if it's worth keeping.

If it is, package it.

Chances are it will not taste like you intended and it will have some solventy alcohol flavors.

If you choose to dump it, you'll at least have gotten a sense of what flavors to expect from high fermentation temps.

One thing to note if it does have solvent flavors is that fusel alcohol can give you a whopper of a headache.  I've been there, don't want to go back.

2509
Beer Recipes / Re: Bourbon barrel porter recipe formulated
« on: July 03, 2013, 08:31:41 AM »
This will make a fine birthday beer in November.

As long as it lasts until November...

2510
The Pub / Re: Another pet safety tip
« on: July 03, 2013, 08:30:27 AM »
My old dog would bark at fire crackers.  Nothing ever seemed to scare him. 

He would also attack if someone had a toy gun.  No idea where he learned that as he was still pretty young when I found him.

My brothers dog, on the other hand, would hide from everything.  And she was the bull dog.

I never thought about dogs running away on the 4th, but it makes sense and is a good tip.  Pet owners need to understand their pets and know how they will react.  Too many don't.

2511
Equipment and Software / Re: Erlenmeyer Flask Size?
« on: July 03, 2013, 08:20:33 AM »
I've got a couple of flasks and a whole bunch of growlers that serve me well for starters.

If I need a really big pitch, I brew a smaller beer as a starter.

I've got a couple 3 or 4 gallon carboys that work well for small batch starter beers.  And for trying out new recipes.

2512
General Homebrew Discussion / Re: Bourbon barrel porter
« on: July 03, 2013, 07:56:48 AM »
hmmm...a coffee porter. I haven't done one of those yet. I do roast my own beans.

Anyway thanks to this thread my bourbon barrel porter was a success. Many thanks to all of you for your replies and advice.

I split my last porter into half-batches.  One got coffee, one got bourbon.  Both are excellent.

2513
Beer Recipes / Re: Oatmeal Raisin Stout
« on: July 02, 2013, 02:00:48 PM »
A bit of molasses at the end of the boil will add to that rummy dark brown sugar note.

IME, a little molasses goes a long way so "a bit" should be interpreted literally.  I use about 4 oz in a big stout and you can taste molasses.  I'd use less than an ounce for something like this.

2514
Extract/Partial Mash Brewing / Re: Vinegar Flavor
« on: July 02, 2013, 12:55:55 PM »
Joe's way seems to work as well, but I would feel more comfortable with heat.

I'm certainly not saying don't boil it.  Particularly since you have an infection.  Can't be too careful.

I've just never needed to.  And I'm lazy.

2515
Classifieds / Belgian Bottles - Chicago
« on: July 02, 2013, 12:48:53 PM »
I have a bunch of clean, empty Belgian-style bottles for anyone who wants them.

I'm no longer dealing with corking.

Send me a PM if interested.

2516
Extract/Partial Mash Brewing / Re: Vinegar Flavor
« on: July 02, 2013, 12:11:00 PM »
+1 I boil and then StarSan my diffusion stones.

I've never boiled the stone and never had an issue.  Star san before and after use.  I run O2 through it after use while it's in the star san.

2517
Yeast and Fermentation / Re: Culturing yeast
« on: July 02, 2013, 11:51:14 AM »
I'm a little confused about what your plan is with the growler, unless like ynot said you are making a starter.

If you want to harvest and reuse your yeast my procedure it to pour the yeast cake into sanitized containers after fermentation.  You can reuse the slurry as-is if you use it soon.  Or, you can use some of it to make a starter for a later batch.  If you're going to store it, keep it in the fridge.

2518
Going Pro / Re: Ladys and Gentleman. They have arrived.
« on: July 02, 2013, 07:27:00 AM »
That's a whole lot of cans!

I'm heading up towards Heyward in August.  Will the cans get the same distribution as your growlers?

I'd love to bring back a case.

We usually stop off at the Foster Cheese Haus and grab some growlers on the way home.

2519
The Pub / Re: Pronunciation of "Saison"
« on: July 02, 2013, 07:21:14 AM »
Maybe we should start calling it season instead of saison and stop trying to be fancy borrowing from other languages.

Etymologically, season is "from Old French seison (Modern French saison) "a sowing, planting," from Latin sationem (nominative satio) "a sowing," from past participle stem of serere "to sow" (see sow)."

So we're back to square one...

2520
Kegging and Bottling / Re: CO2 Question
« on: July 01, 2013, 07:42:02 AM »
From what I have been reading oil is a concern in the cartriges but not in the bottles.

You can get cartridges from William's Brewing and other places that are specifically for food uses and contain no oil.

The box of Crossman cartridges I have all contain oil and marked that they do.  I always thought the oil was to provide lubrication to the air gun in the same way you put a few drops of oil in pneumatic tools.

I don't use the Crossman cartridges for beer.  I actually don't use them for anything anymore.  They must be going on 20 years old...

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