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Messages - Joe Sr.

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46
Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 09, 2017, 01:15:10 PM »
But what's done is done, so your plan is right.

This is true.

Follow your plan.  Hopefully the beer is not too impacted from all the transferring.  Once you bottle it, I would recommend drinking it quickly as it may oxidize quickly (or already be oxidized).

In the future, take those gravity readings.  Or try the FFT.

Knowing your final gravity (in advance) with accuracy is important in some conditions, but not, IMO, exceedingly important if you plan to let the beer ferment out completely, prime, and bottle.

47
The Pub / Re: What is the Purpose of this Forum?
« on: June 09, 2017, 11:59:25 AM »
I rarely see bashing.  I do see that people have left.  I post less and visit less.  A lot of times, I visit a thread and the same few people are going at it back and forth.  It's tiring.  Go argue by PM.

I don't have enough time to brew as often as I like, much less read zymurgy.  But I think the value of the membership is more than the magazine, etc.  Someone else mentioned the lobbying.

Plus, if you've learned a lot here stick around and pay it back.  Not everything has to be super technical and new.

If we can filter out the bickering, there's a lot of good points made on both sides in the technical threads.  I've learned a lot.  I'm glad Derek (and Bryan) came back and I think anyone who was here at the time knows how skeptical Derek was.  That alone tells me there's something to low-oxygen brewing. Not to mention that I'm getting better foam.  It ain't hard, but it also ain't the only way to brew.

I'd like people to stick around, but as Santoch said sometimes people burn out.

48
General Homebrew Discussion / Re: What's the deal with BYO magazine?
« on: June 08, 2017, 10:41:51 AM »
It's been years since I was a subscriber, but I was for many many years with no problems.  At one point, I had received two subscriptions for Christmas and they were sending me two copies of the mag.  I called and they changed it to a two year subscription with no hassle.

I'd give them the benefit of the doubt.  But I also haven't seen the letter.

IME BYO is a solid magazine.

49
Kegging and Bottling / Re: priming individual bottles
« on: June 08, 2017, 09:22:10 AM »
1 sugar cube in 12 oz provides ~ 2.5 v/v carbonation.  The cube doesn't always fit thick-walled bottles.

Correction:  I think I meant Domino Dots per next post.

I need to check if I have cubes or dots.  I didn't realize there was a difference.

Probably cubes, as I've found them to overcarb a bit.

Coopers carbonation drops work well.  I've never had a good experience with the Muntons carb tabs.

50
The Pub / Re: Whiskey
« on: June 06, 2017, 07:36:46 PM »
It seems like in Chicago availability by store depends on who the distributor is.  I can get Eagle Rare every day at Whole Foods.  Never at Binny's.

Some of the smaller places don't carry any of the Buffalo Trace brands.  Others it seems like that's all they carry.

I'm giving the Beam BIB another run tonight.  Still not loving it.  For me, it's too much spice and not enough vanilla.  But it's not bad by any measure.

51
The Pub / Re: Whiskey
« on: June 06, 2017, 07:13:47 AM »
I don't see the "no love for bottom shelf" but maybe that's my limited perspective.

I went on a bottom shelf tour somewhere around 8 years ago and found some good stuff there.  VOB, Ancient Age (though the last bottle did not hold up to my memory), and Weller (Antique and Special Reserve) were some of the best.  Of course, you can't get Weller anymore and the price point has jumped significantly.

Heaven Hill used to bottle a private label for Zimmerman's Liquors in Chicago and it was a great bourbon.  Supposedly the same juice as the Heaven Hill bourbon, which again I cannot find anywhere any longer.

Evan Williams was awful when I had it.  Black Lablel, though.  There may be better options.  Their Single Barrel is nice.

Perception certainly plays a role in it, but everyone has different preferences, too.  Some days Makers tastes good to me.  Other days, not so much.

52
The Pub / Re: Whiskey
« on: June 05, 2017, 07:27:58 PM »
You'll need to be lucky to find some Elmer T.  If you're really lucky, maybe some Weller 12.

I'm by no means recommending Beam white label but I was disappointed with the BIB.  I'll certainly try it again but based on the Old Grandad BIB I was expecting more.  Beam white is great with ginger ale.  But most bourbon is.

53
The Pub / Re: Whiskey
« on: June 05, 2017, 09:26:06 AM »
I'm ready to join in. I'm a novice when it comes to bourbon, and am trying a few bourbons in the $20-30 price range. The first purchases were Elijah Craig, Evan Williams Single Barrel, and Jim Beam BIB.  I've had all of them neat, with a splash of water, with a couple cubes of ice, and with Coca Cola. The best of those to drink neat was the Beam. It was very smooth. The other two were great with a splash of water, as well as with some ice. 

Next, for me will be the Four Roses Single Barrel. With all of the positive reviews for it, I'm pretty excited to try this one.

J

I tried the Beam Bottled in Bond over the weekend.  I did not enjoy it.  I'd rather have regular Beam.


54
General Homebrew Discussion / Re: Oak Aging
« on: May 30, 2017, 07:23:59 AM »
I think you have the right approach.  You can add the spirit in doses.  It will have extracted some wood flavor already, so you don't really need to add the wood directly.  The spirit may have extracted the harshest tannins from the oak, however.  I'd give it a taste to see.

You could also just add the wood for a bit, see how it comes out, and then dose with the spirit.

55
Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: May 26, 2017, 09:42:17 AM »
I meant fermenting in buckets which are oxygen permeable.

Aha.  Not an issue, I don't think, during fermentation.  The yeast are actively scrubbing the oxygen.  The concerns with the permeability of fermenters that I am familiar with are more along the lines of bulk aging or letting the beer sit for a length of time after fermentation (like a couple weeks or whatever, not specifically aging).

I am not a low-oxygen guru, however. Maybe stainless is more better?

56
Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: May 26, 2017, 07:36:47 AM »
I use a 2 gallon bucket. When I said pours I was referring to the bottles.


Sent from my iPad using Tapatalk

Doesn't this defy the point of LODO?

?

He doesn't pour it into the bottles.  By pours, he means pouring from the bottle into the glass.

I would not personally try bottle spunding due to the risk of exploding bottles, but Derrick seems to have it down pretty good.  Agree or don't with the methods, he's technically proficient.

57
All Grain Brewing / Re: Step mashing timing
« on: May 19, 2017, 08:13:29 AM »
I found this thread quite entertaining and didn't see any real harm with the exception of the OT stuff.  If people are offended by this stuff they should visit my family during the holidays where a "spirited" debate is encouraged.   ;D

I don't think "offended" is the right word.  We've grown weary of it, because it's the same bickering that chases from thread to thread.  It's not necessary.  As you can see it's driving people away.

Unlike the holidays, which come but once a year, this crap seems to go on constantly.

As for step mashing, I have nothing to contribute.  I did it once ages and ages ago before I realized I could do an infusion mash which, for my money, works just fine. 

58
I'm with Major on this.  I sanitize my stones before and after use.  I blow out the sanitizer with oxygen and store them dry with my immersion chiller.  I've never had an issue in the last 10 years or so, at least not from the oxygenation stone.

The entire time they're in use, you're pushing O2 through them so I don't think anything should get lodged in the stone.

59
General Homebrew Discussion / Re: Oak Aging
« on: May 17, 2017, 05:04:34 PM »
Thanks much! Any ideas on how to cut it up if at all?

Maybe drill holes in a pattern? Surface area is important. But I believe you get different oak expression from chips and cubes. So it's up to you. Multiple batches with different oak planks?

60
I don't have much trouble with the goes-in goes-out identification but on the kegs I have that have different colored o-rings I always forget which is which, so that's useless for me.

Black for liquid, grey for gas, so that they match my plastic disconnects.

Stop making sense.

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