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Messages - Joe Sr.

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All Grain Brewing / Re: How to add coffee to a stout
« on: June 06, 2016, 11:59:36 AM »
the last one I made had a green pepper flavor/aroma to some people.  Drew suggests using a darker roast to prevent this in cold steeped beer.

I've read this posted a couple times lately. I've never had this issue - yet. My go to is usually Sumatra because I love the earthy, cedary aroma and flavor. The other two beans I really like in beer are Espresso and French roasts, being obviously deeply roasted. What coffee did you have this issue with, out of curiosity? It seems like a really lightly roasted coffee like Kona or Blue Mountain would be pretty susceptible to this issue.
It really wasn't so light.  I buy from a local roaster, usually by country of origin rather than roast color.  This was Brazilian.

I got the same thing from New Guinea coffee, which my local roaster was not surprised by.  I gave him a bottle on Saturday, so I'll have to bug him for tasting notes.

I do coarse cracked beans added to the beer for 24 -48 hours.  Volume of beans is kinda up to you.  I think I went with 3 oz. for 5 gallons last time.

The local electric company gives us a comparison of our use to our "efficient" neighbors.

I'm so far off that it's pathetic.

But, I'm running a beer fridge, a dehumidifier, and an A/C for the cold room.  Add to that someone is always home and the kids turn on all of the lights.  I unplugged my second beer fridge for some savings.

My efficient neighbor (I know who it is) turns on no lights and is very active about conserving energy.

I have no idea what the incremental cost of running my fridge is, but it can't possibly be that much.  I hope.

Yeast and Fermentation / Re: Aeration with Whisper Aquarium Pump
« on: June 01, 2016, 08:43:13 AM »
Alright can someone explain the importance of the stainless steel stone? 

It has many tiny holes in it that create many tiny bubbles that get absorbed by the wort, thus oxygenating it.

Without tiny bubbles, you're just passing air through the wort with minimal pick up.

Also, I almost always have starters for pitching.  I use a magnetic stir plate.  Does that mean aeration isn't as important?

Aeration is still important.  There's a lot of discussion on other threads about stir plates and the degree to which they do or do not provide oxygen to the yeast.  Regardless, they are not providing oxygen to the wort, only to the starter (if at all).

If you read the voluminous threads on the "Shaken Not Stirred" method, it's recommended there that you pitch your starter at high kraesun (I can never spell that right).  I think this minimizes the need to oxygenate your wort, but does not eliminate it.  Anyway, I haven't changed my starter practice so I don't know the details of SNS.

Yeast and Fermentation / Re: Aeration with Whisper Aquarium Pump
« on: May 31, 2016, 04:29:19 PM »
I think you would be better off with a stainless steel stone to create small bubbles.

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I guess I just assumed that was part of the deal. Without the stone you're not getting much aeration.

Yeast and Fermentation / Re: Aeration with Whisper Aquarium Pump
« on: May 31, 2016, 02:45:02 PM »
With the air pump, let it go as long as you like.  An inline filter is important.

When I use the pump, I run it until foam comes out of the fermenter.

The Pub / Re: Whiskey
« on: May 27, 2016, 10:41:19 AM »
Maybe next year the new "in" spirit will be orange vodka (or something else crappy), with high end bottles of it selling for $100, and the cost of good bourbon will come back down. Or not.

Here's to hoping.  But I think we're in for the long haul on good bourbon becoming more scarce and more expensive.

I love my 2.5 and 3 gallon kegs. Wish I had more.  I think they're a great size and very useful.

The Pub / Re: Whiskey
« on: May 27, 2016, 10:07:19 AM »
Went into Binny's today.  They want $42.99 for Wathen's.  What's happening to the world?  They were wiped out of pretty much everything else.  No 4 Roses Single Barrel.  No Elmer (haven't seen it in awhile).  No Eagle Rare.  I ended up getting some Knob Creek for the weekend as I'm out of good bourbon.

Was also out last week and saw the bar had a bottle of Weller 12 on the shelf.  I was going to get some, but they wanted $50 for a two-ounce pour.  WTF?  It's good, but it ain't Pappy and I've had Pappy for less than $50 a pour.  The world is getting ridiculous.  I might have to go back to gin.

Of all the things you'll be buying, gas is the cheapest.

Don't buy a new tank.  It's a waste of money.  Also, where I get mine filled it costs the same to fill a 5, 10, and 15 lb tank.  Above that, there's a price jump.  I also don't think there's a price cut if you ask them to fill a paint ball tank, so there's no big savings on going smaller with the gas tanks.

I'm thinking that I might get the 2.5 gallon kegs for my 1.5 gallon batches and  the 1.5 gallon kegs for my 3/4 gallon batches.

The 1.5 gallon setup would be my bottling setup and the 2.5 gallon setup would be for kegging my "larger" 1.5 gallon batches.

You could probably use the 2.5 gallon kegs for everything and not have to purchase two different sizes.

I would recommend this.  At something smaller than 2.5g I think they're very limiting.  At 2.5, you can easily split a 5 gallon batch if you ever do one.  And for smaller batches, as long as you purge the kegs, headspace should not be an issue.

Commercial Beer Reviews / Re: Leinikug Grapefruit Schandy
« on: May 27, 2016, 08:14:41 AM »
The real question here is why in the world did Jim even try it?

I'm not even sure I would offer it to guests.

We drank the Dark Muse imperial stout sent by Jim last week.  Brewed by Worthy brewing.

It's appearance is opaque black with a tan long lasting head. Roast malt aromas with very little hop presence.

Flavor was molasses and honey. No assertive hop bitterness but a mild bitter aftertaste, probably the roast malt.

It coats the mouth. Thick and silky. Very nice.

10% abv but the alcohol is not obvious in the taste. My wife said she felt it in her knees though.

Hoping to get to a couple more this weekend.

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Im hoping to get a stout brewed this weekend. If I have time I'll do a Belgian as well.

Sick as a dog today though and so many things to get done around the house.

Not o mention BBQ. I have ribs to smoke.

When it comes to discount raw fish I'm not so sure I am as concerned that it gets off "to a great start" as much as it doesn't end badly. Especially on a Tuesday. That would be last week's fish, making room for this week's deliveries in the cooler...
To quote a helicopter pilot friend, "probably it's fine"

You go first. I'll watch.

Ingredients / Re: malt substitute for molasses?
« on: May 24, 2016, 08:46:14 AM »
You could use dark brown sugar if you have that.  It won't get you all the way there, but maybe part way.

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