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Messages - Joe Sr.

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2506
General Homebrew Discussion / Re: Dry Hopping Advice
« on: October 09, 2013, 05:05:10 PM »
I had an all-Fuggles IPA the other day and thought of you Denny.  It was certainly earthy but not at all bad.  Didn't get a lot of citrus either.

I use a whole lot of Fuggles and "earthy" is exactly how I would describe it.  "Dirt" sounds so negative.

Willamette is a pretty good substitute, so there shouldn't be any clash.  Never used Galena that I know of so I can't comment there.

2507
Kegging and Bottling / Re: Racking
« on: October 08, 2013, 10:02:03 PM »
I do the same as Denny but I also I use a worm clamp to attach the hose to the cane. I tighten it down after I squeeze out the bubbles. It may be the tubing I am using, but bubbles were reforming

I assumed everyone gets bubbles.  I think it's just the physics of the cane that air gets trapped there somehow.  Pinching it has always worked for me.

2508
The Pub / Re: Bacon stuffed smoked chicken
« on: October 08, 2013, 08:32:50 PM »
Bacon, some rosemary, bay leaves and garlic. No onion.

Sounds damn good.

2509
The cooling is all done by the freezer shelf, which must be gently bent down and back by hand.

I did this with my first mini-fridge.  I think I bought it for $40.  Worked well, but the thermostat or something failed on me eventually.  It would cool, but not consistently.  Junked it, picked up a used 4912 for $100 and it's been working great for years.

My only problem is I think the kids mess with it (just the fridge, not the beer) and leave the door cracked open.  At least I think it's the kids.  Every now and then I need to shut it down and defrost it because it's been cracked open overnight.  Pure operator error and not an inherent flaw in the fridge.

If I get another it will be a full-size over/under job so I have freezer space for hops and plenty of storage for kegs, bottles, etc.

2510
The Pub / Re: Bacon stuffed smoked chicken
« on: October 08, 2013, 05:02:20 PM »
Just straight up stuffed in there?  No onion?

I've been doing orange/mango chicken on the smoker and it's been awesome.  I could see some bacon going with that.

2511
All Things Food / Re: pig roast
« on: October 08, 2013, 01:37:55 PM »
Joe will appreciate this. There is no Bears fan bar in Paris, but there is a Packers bar. Go figure. Anyway, I have my superfans costume all ready for the Bears/Pack game in December. I will troll the daylights out of 'em.

The Pack in Paris?  Go figure.  I just started growing out my Movember 'stache.  With a Bears hat and a pair of big glasses I maybe able to be a superfan for Halloween.

2512
General Homebrew Discussion / Re: Calculating ABV
« on: October 07, 2013, 09:09:01 PM »
I totally agree.  Even assuming our measurements were truly accurate, there is no real difference between 7.87 and 7.92.  As far as I'm concerned I would probably tell people that beer is around 8%.  All I really care about is a ballpark measurement, and I don't know that I care all that much.

2513
General Homebrew Discussion / Re: Calculating ABV
« on: October 07, 2013, 07:00:39 PM »
There are any number of on-line calculators you can use also.

FWIW, the formula I have always used is OG-FG*131.25 which would give you 7.875 on Denny's example.

I have no idea where I originally got the formula, but it's close enough to Denny's for me.  Rounding error and all that.  I'm too lazy to go change my spreadsheet for a couple decimal points.

2514
Beer Recipes / Re: Belgian Amber Strong Ale
« on: October 07, 2013, 06:49:19 PM »
Is 3864 still available anywhere? Can't believe I'm just finding out about this now... I'd love to try it.

It is currently not a year round strain. It was last released last fall. I emailed Wyeast to see if it was set to be released again sometime soon, but nothing is scheduled right now. If you want to see it shoot Wyeast an email to let them know. That's the type of feedback that would encourage them to release it again or even make it a year round release.

That's a great suggestion and I will do so.  I love this yeast.  I have a tripel on tap right now that was fermented with it and it's flat out delicious.  I've also got some slurry I cultured from the bottle so I need to do a side-by-side ferment and see if there's any noticeable differences.

2515
Beer Recipes / Re: Belgian Amber Strong Ale
« on: October 07, 2013, 02:30:48 PM »
Is 3864 still available anywhere? Can't believe I'm just finding out about this now... I'd love to try it.

It's easily cultured from the bottle if you can't find it anywhere else.

2516
All Things Food / Re: pig roast
« on: October 07, 2013, 01:48:11 PM »
My cultural insulation is deep dish pizza, sassages, and beer.  Go Bears!

Da Bears?

http://www.youtube.com/watch?v=E_55vKpLetw

Wow.  That's almost too much.  Almost.

2517
Going Pro / Re: So you want to be a brewer
« on: October 04, 2013, 09:24:47 PM »
Didn't Bert Grant get screwed around on label approvals way back in the day?

2518
Going Pro / Re: So you want to be a brewer
« on: October 04, 2013, 08:59:17 PM »
So you have a law, and you can't simply abide by it, you must prove you are abiding by it and get permission to continue to abide by it?

I would think the costs of packaging, distribution, etc. are high enough that you would want to know in advance that you are not in violation of the law.  Particularly as labeling laws seem open to some interpretation.

2519
The Pub / Re: Wire nuts vs. screw terminals
« on: October 04, 2013, 04:07:34 PM »
I'm no electrician, but I've used wire nuts for many years.  I tend to slob them up with electricians tape, too, though.

2520
General Homebrew Discussion / Re: Flaked Oats
« on: October 04, 2013, 04:05:28 PM »
When I need oats, I just grab some out of my wife's oatmeal stash.  Regular old Quaker Old Fashioned Oats.  I have never, to my recollection, used anything else with the exception perhaps of generic Old Fashioned Oats.

Quick Oats should work just fine, too.  Steel cut you would need to cook.

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