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Messages - Joe Sr.

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46
General Homebrew Discussion / Re: My Brew Years Resolution
« on: December 18, 2016, 05:47:29 PM »
I plan to finish all my other projects so I can brew more often.  But to do that, I'd need to cancel everything the kids are doing... I've reached that point where I have no time.  Hopefully monthly brewing.  Hopefully.

47
Beer Recipes / Re: Oatmeal Stout
« on: December 16, 2016, 11:25:49 AM »
Is that 7 OZ of hops?

No.  7 AAU.  NB has pretty high alpha acids, IIRC, so probably something along 3/4 oz.  If the AA of the hops was 7%, it would be one oz.

48
All Grain Brewing / Re: Holiday Ale
« on: December 16, 2016, 10:17:24 AM »
I've done it (add sticks) with a pumpkin beer years ago.  It did give flavor, though probably not as much as if you use ground cinnamon.  It's also a gradual release of the flavor, so you won't have an immediate impact.

The best way to control the amount of flavor would be for you to make a tincture (cinnamon and vodka) and add the cinnamon vodka to the keg until you get the flavor you want.  I don't care for tinctures, personally, but they work.  And it will keep the grounds out of your keg.

49
All Grain Brewing / Re: Holiday Ale
« on: December 16, 2016, 09:42:17 AM »
The sticks will not deteriorate.  If you think you need more cinnamon flavor, toss two more sticks into the keg.  Or soak them in vodka and then toss the whole mess into the keg.

50
Beer Recipes / Re: Chicken Wing Beer
« on: December 15, 2016, 12:32:02 PM »
For 3724 you can get an aquarium heater and put the heater and fermenter in a Rubbermaid container filled with water.  Last time I did this I used a box sold for storing Christmas light strings.  It's a smaller box, so the volume of water was less.  I was able to maintain 80 degrees with ease simply using the thermo on the heater.  This was winter on the floor of my basement, so ambient air probably in the mid 60s and a pretty cold floor.

51
Other Fermentables / Re: First cider attempt questions
« on: December 14, 2016, 03:46:04 PM »
Someone here will know better than I, but I think you need to be careful heating the cider so that you do not set the pectin, which would lead to a cloudy final product.  I can't recall if that happens at pre-boiling temps or only if you boil.

52
Beer Recipes / Re: Chicken Wing Beer
« on: December 14, 2016, 03:43:40 PM »
I think this is one of those ideas that would benefit from your making various small tinctures of a spice mix and then dosing a bottled beer to see what flavors you get.

Put some spices into a small jar with some vodka.  Let them sit for a few days or a week.  Open the bottled beer, add tincture with a dropper, let it disperse, taste and see.

Maybe you could dose a commercial rye saison?  If not, go with something that does not have over powering hop or other flavors.

53
Yeast and Fermentation / Re: Catalyst Fermentation
« on: December 14, 2016, 02:57:47 PM »
I've heard that (skunking in 5 minutes) from enough reliable people to believe it even if I haven't experienced it myself.

As far as Corona, Heineken, etc. those clear/green bottles get exposed to light for a lot longer over the course of packaging, transit, retailing, etc.

54
Yeast and Fermentation / Re: Dry yeast for Belgian ales. Comments please
« on: December 14, 2016, 02:40:25 PM »
I've used T-58 and thought it made a decent saison.  At most, I've probably used it twice.  Not because I didn't like it though but because I typically have a slurry of 3711 in the fridge.

55
Yeast and Fermentation / Re: Swirling a carboy
« on: December 14, 2016, 02:37:57 PM »
I just don't know why you would need to do it as a standard practice.  Is it harmful?  Probably not.  I just think it's unnecessary with the exception of a stalled fermentation or perhaps a super flocculant yeast.

I use 1968 pretty regularly, which flocs like mad, and haven't found the need to keep the yeast roused.  I think you're well served to make sure you have a healthy pitch and let it do it's thing.

56
Beer Recipes / Re: Chocolate Orange Porter
« on: December 14, 2016, 08:47:50 AM »
Joe - Planned on adding the honey late (apx 10 min) but can wait until knock-out.  Do you think the lactose will make up for the dryness that could be caused by the honey?

I've never used lactose, so I have no idea.  Sorry.

57
Yeast and Fermentation / Re: stirring the fermetor
« on: December 13, 2016, 12:38:16 PM »
The only time I would "stir" a fermenter post-pitch would be to rouse the yeast on a stalled fermentation.  I would rock the carboy gently, rather than shake it.

If I wanted to cool the fermenter, I'd add ice or cold water to the water bath.

Keep in mind that dropping the temp on ale yeasts could cause them to floc out.  Letting the temp rise as fermentation finishes is fine to do.

58
Beer Recipes / Re: Chocolate Orange Porter
« on: December 13, 2016, 12:30:20 PM »
You'll lose most of the aromatics from the honey if you boil it. If you add it late, or add it to the secondary, you should be able to carry some of the honey flavors through to the finished product.

IME, honey flavors are delicate regardless of how you add it and they may not come through in a porter.  Especially a chocolate porter.  Personally, I would still add it at knock out, but I'd probably cut back from 1lb to a 1/2 lb or so.  I'd up the orange zest if you were planning on orange from the honey.  No harm in increasing the MO to balance the gravity lost from the honey.

59
Yeast and Fermentation / Re: gravity reading sample pulls
« on: December 13, 2016, 11:11:30 AM »
Sounds like a wine thief is what I'm looking for... figures there's a tool exactly for what I need :P Thanks all!

I have a thief.  It's sort of a PITA.  The turkey baster is much easier to sanitize and use, in my experience.

Yes, it's smaller and pulls less beer with each sample, but that has many benefits.  It much easier to use the baster if the fermenter is elevated as the thief is long enough to hit the ceiling or suspended piping (the ceilings in my basement are not 10 ft ceilings).

60
The Pub / Re: Whiskey
« on: December 10, 2016, 01:43:44 PM »
Anything Weller is hard to get by me.  I almost ordered a pour of Weller 12 when i came across it but they wanted more than $25 for a glass.  Crazy.

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