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Messages - Joe Sr.

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46
Commercial Beer Reviews / Re: What's in your beer fridge?
« on: July 12, 2017, 12:40:44 PM »
I'm coming to visit.

47
Commercial Beer Reviews / Re: What's in your beer fridge?
« on: July 12, 2017, 11:47:37 AM »
North Coast Stock Ale is some good stuff.

48
Commercial Beer Reviews / Re: What's in your beer fridge?
« on: July 12, 2017, 11:34:21 AM »
My beer fridge is sadly low on stock.  I've got kegs of homebrew, a few bottles of Bell's Consecrator Dopplebock, some N/A Beck's, and a six of New Glarus Moon Man.  Not much else.  Maybe a bomber of one of the GoT beers by Unibroue.

Wish I could get some Extra Gold.  Haven't had that since college.  Been enjoying Hamm's as my low brow macro these days.

49
All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: July 11, 2017, 06:32:27 PM »
I was hesitant at first to add another step, but pre-boiling really doesn't add all that much time as long as you have a decent chiller.  At this point it seems easier to me than attempting any alternate methods of water deoxygenation (yeast + sugar scavenging, for example).

I'm such a dunce I never thought to chill the water after the preboil...

I tried the yeast method on Sunday.  We'll see how that works.

I have to say, I have much better foam then ever before.  Beers are very good, but it's all subjective.  The foam however has been outstanding.

I don't know that I'm doing it all right, but I believe there is something there.

50
Yeast and Fermentation / Re: Yeast Fermentation Temp
« on: July 11, 2017, 08:21:56 AM »
Thanks to all for the responses.  Guess I'll be trying lower temps for the next several brews.  Do you apply the lower temps for all the yeasts you use or is it yeast specific?
strain specific. And remember, the info you are getting here are opinions formed through trial and error, not gospel. I like the chico strain around 68.

A great way to determine what you like is to split the batch and ferment it at two separate temperatures.

Then you can test them side by side.  Same wort, same yeast, different temps.  It can be revealing.

51
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: July 11, 2017, 08:01:30 AM »
IMO, if you need to learn how to use the packaging, there's an issue.  This should be simple.

Also, if you need to introduce something to stir up the yeast, that just adds another point for contamination and seems like poor planning (to me) from a packaging standpoint.

52
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: July 10, 2017, 03:36:53 PM »
It's not printed on the can. After my first experience, this is exactly what I did.

I got yeast sludge stuck to the lid and yeast sludge stuck to the bottom and little in suspension.  Swirling it does little.

Their instructions say to add wort to swirl it up after you pour it out.  Also to stir it with something.

The yeast seems to work fine.  The package sucks.

53
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: July 10, 2017, 12:03:44 PM »
Tried it on Sunday for a Pils and a wit.  We'll see how they come out.

Couldn't get the yeast I wanted at the LHBS so I went with an Imperial Yeast Urkel.  I am NOT a fan of the packaging.  Too much of the yeast gets stuck in on the bottom of the can.  I am not planning to use these again.

54
Yeast and Fermentation / Re: Yeast Fermentation Temp
« on: July 10, 2017, 11:58:28 AM »
I've heard the exact same thing, here on this forum in fact.

I also believe that's the theory behind fermenting in pressurized vessels (ie. the pressure helps to suppress the formation of esters and lets you ferment warmer).

I have no experience with pressurized fermentations beyond reading about them, so take that into consideration.

Yeah, I've heard that, too.  In my limited trials with fermenting under pressure in a corny (maybe 3 times) I haven't found that to be the case.

You have at least three times the experience I have.

55
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: July 10, 2017, 11:57:52 AM »
I knocked out 5 gallon batch of Pils and 5 gallon batch of wit on Sunday.

Both will be tapped for our block party later this month.  They usually come out well.

56
Yeast and Fermentation / Re: Yeast Fermentation Temp
« on: July 10, 2017, 11:47:46 AM »
I've heard the exact same thing, here on this forum in fact.

I also believe that's the theory behind fermenting in pressurized vessels (ie. the pressure helps to suppress the formation of esters and lets you ferment warmer).

I have no experience with pressurized fermentations beyond reading about them, so take that into consideration.

57
General Homebrew Discussion / Re: Need help with RIS gravity
« on: July 07, 2017, 12:28:49 PM »
The actual recipe will be important for everyone to see in order to give better advice.

For a beer that big you should also oxygenate very well at the outset.  Even a big pitch of yeast will need a lot of oxygen for a big beer.  That and maybe even some yeast nutrient, but those are for next time, not for now.

You could try warming the beer up and seeing if the yeast do anything more.  But again, you should really post the recipe because otherwise we're just throwing stuff at the wall.

58
Yeast and Fermentation / Re: Enartis
« on: July 06, 2017, 07:30:55 PM »
Wow.  Neat stuff.

59
General Homebrew Discussion / Re: Trappist Yeasts
« on: June 30, 2017, 07:42:34 PM »
Looney toons. I'm watching the stooges right now. Can't figure out who is further off center. 


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60
The Pub / Re: Whiskey
« on: June 30, 2017, 07:34:16 PM »
No doubt. I can get it at target. Elmer T on the other hand I'll buy whatever I can find since I can't find it.


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