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Messages - Joe Sr.

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Other Fermentables / Re: Cider questions
« on: October 13, 2017, 04:33:41 PM »
Sugar in the starter?  I don't see how that would help.  You want healthy yeast from a starter, not high alcohol.

As far as ciders, the simple sugars typically ferment out leaving you with the low FG and a tart cider.  You can backsweeten, but need to add sorbate or pasteurize somehow to kill the yeast or it will keep eating the sugar.

Keep adding sugar, and you'll wind up with AppleJack or something like that.

I understand, though I've never done it, that there are also ways to stop fermentation early, leaving the cider sweeter.  But these are not necessarily fool proof.

Other Fermentables / Re: Cider questions
« on: October 13, 2017, 03:26:58 PM »
"More like wine" in what sense?  In the fermentation?  Flavor-wise, I find it comes out very tart which is not at all what I look for in wine.

When I've made cider, I get about an inch of gunk on top so there is something like a krausen, just not nearly as much as with beer.

As for yeast, I thought Nottingham made the best cider out of the yeasts I tried.  I don't recall if I used Cote de Blanc.  I know I used a wine yeast and a champagne yeast and maybe also US-05.

Cider is not my thing.  Which is sad to learn after you ferment out about 20 gallons or so.

Equipment and Software / Re: Barley Crusher Revolutions per Pound
« on: October 12, 2017, 04:41:29 PM »
Dewalt made drills so I won't have to...

But, good to know, I guess, if I ever plan to mill by hand.  I would assume the number is variable based on mill gap and a million other variables (grain type, moisture content, etc. etc etc).

Equipment and Software / Re: Barley Crusher Revolutions per Pound
« on: October 11, 2017, 09:30:07 PM »
I'll keep that in mind....;)

It has already left mine.

I'd say there's no reason not to use as much as you can within equipment limitations. It'll be less expensive and arguably improve quality.

This is your answer.  I would add that, when I have done it (and if I do it again) all of my specialty grains go into the mini-mash, so you need enough base grain to convert those.  The extract is there to get the gravity up to where I want it and I use the lightest possible dry extract (Breiss Pilsen, IME).

I think vinegar and bleach = toxic gas.  Correct me if I'm wrong, but I wouldn't mix the two.

Yeast and Fermentation / Re: Wyeast 3522 questions
« on: October 05, 2017, 04:34:52 PM »
I also have not used the White Labs version, but have used 3522 many many times.  I've used it at temps probably up to 68 and enjoy it very much.  I don't recall much banana flavor from it, at all.  Definitely some fruit and spice.

This is my go-to yeast for lighter (color) Belgians.  I don't enjoy it as much in darker beers and think there are better options for those.  But that is not to say it does not make a good dubbel or BDSA, just not wholly to my preference.

All Things Food / Re: Himalayan Salt Block
« on: September 30, 2017, 06:00:25 PM »
Used it last night as a cold platter for shrimp. Will plan to do some steaks on it. How long did it take to heat up?

I don't recall (it's been years) but I don't think so.  It is possible, but I think that bleach stains the better bottles white if you use it so probably not.

I typically rotate my sanitation between idophor and star san.  My guess is that I did a strong idophor solution.  I was concerned at the time that I would need to toss the bottle, but it has worked well since and I no longer know for sure which one it is.  It's in the regular rotation with my other better bottles.

NO -- I have ruined MANY batches using permanently contaminated plastic buckets.  Need to replace them every so often, or switch to glass or stainless.  Some plastic maybe can be sanitized, but some can definitely NOT.  It's just not worth the risk.  Replace and be done with it.

This is not entirely true.  I've had an infected batch in a better bottle and have used it many times since.

You need to take care when cleaning and sanitizing to be sure you're thorough and also to make sure you're not scratching the plastic.

I personally would not switch back to glass.  Not worth the risk IMO once I cracked one real good while cleaning it.

All Things Food / Re: Himalayan Salt Block
« on: September 23, 2017, 12:33:01 AM »
Fruit leather does not sound appealing.

I'm thinking rib eyes.  And (forgive me) red wine.

All Things Food / Re: Himalayan Salt Block
« on: September 21, 2017, 10:36:55 PM »
I got it from my mother in law.  Gotta cook something on it before I put it out for the rats and squirrels (local wildlife).

All Things Food / Himalayan Salt Block
« on: September 21, 2017, 08:53:05 PM »
Anyone used one of these?  I got one for my birthday.

Any thoughts on what it's best for?

Kegging and Bottling / Re: New to kegging
« on: September 12, 2017, 01:54:11 AM »
I hope it's helpful.  I didn't reread the thread but I remember it.

If not, there must be others.

Basically fill your keg with sanitizer. Push it out with co2. Fill the keg through the liquid out post from your fermenter. I put a QD on the gas post when I fill. Some people just burp the PRV.

I use a couple lbs pressure to start the siphon and then gravity does its trick. I use better bottles. Pressurizing glass comes with all kinds of caveats.

Kegging and Bottling / Re: New to kegging
« on: September 12, 2017, 01:45:15 AM »

I'd start with researching how to purge your keg and do a closed transfer to fill it.  That way, you minimize O2 ingress. 

Not to hijack the thread, but do you have a link on instructions on how to do a closed transfer?

Try this thread.

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