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Messages - Joe Sr.

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Kegging and Bottling / Re: New to kegging
« on: September 11, 2017, 10:01:54 PM »
There's a whole lot of tips and tricks out there.

What angle are you looking for?  Filling?  Carbonating?  Dispensing?  Cleaning?

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

Beyond that, it's all pretty straightforward but there are also a million questions to ask.  Once it's up and running, you'll start to figure out what you need to ask and what you don't.

Kegging and Bottling / Re: less than full keg
« on: September 11, 2017, 09:59:04 PM »
No problems other than as already mentioned.  I've used 5 gallon kegs for half batches before.

Yeast and Fermentation / Re: Cane sugar added incorrectly
« on: September 06, 2017, 03:10:04 PM »
I've poured sugar directly into the fermenter with no issues.  It's just sugar.  The yeast will eat it.

Ingredients / Re: Highest OG brew?
« on: September 05, 2017, 08:22:37 PM »
My recollection is 1.12 ending at 1.045.  I way overshot my OG goal on that one.

Equipment and Software / Re: inexpensive chiller for fermentation
« on: August 31, 2017, 08:37:43 PM »
Put the fermenter in a tub of water.  Add ice packs to the water.  Bob's yer uncle.

I've done this.  It works.  I've also used rigid insulation to help maintain temp.  Sort of like a box of insulation around the tub of water, including a lid.

Yeast and Fermentation / Re: Stalled Fermentation
« on: August 25, 2017, 05:02:35 PM »
Your best bet is to pitch an active starter.  I'm not sure a packet of dry yeast will get it done.

You could siphon out a quart or so from the fermenter, pitch some yeast, and add it back once it's going.

That and keep the fermenter warmer than your typical fermentation temps.

Ingredients / Re: Coffe and bourbon!
« on: August 25, 2017, 04:45:18 PM »
You should taste the bourbon and see if it tastes good. Coffee extracts fairly quickly and overextraction can result in high levels of tannins as well as unwelcome flavors like soy sauce and green peppers (although not necessarily unwelcome for what you want to brew).

I have a green pepper coffee stout.  I can't stand it.  Others don't notice it.

Ingredients / Re: Coffe and bourbon!
« on: August 25, 2017, 03:30:40 PM »
Sorry if I wasn't clear.  My understanding of your initial post was that you have 1 oz of coffee beans/grounds soaking in bourbon.  If that's the case, I would pull out the beans/grounds and go ahead and add the remaining liquid.  You won't get any more flavor out of the beans/grounds at this point.

I don't think the volume you're talking about will be overpowering.  But it might be helpful to taste it before you add it to see what you think.  Or dose it in small quantities and taste each time until you get the flavor you want.

I've had tannins from oak chips overpower an imperial stout and leave it dry and puckering.  It's amazing how one thing like that can be dominant.

Ingredients / Re: Coffe and bourbon!
« on: August 25, 2017, 03:16:08 AM »
If it's been sitting in the bourbon for a month, you've extracted everything from the coffee that you will get.

Ditch the coffee grounds/beans and add the liquor to taste.  I'd add a little at a time and sample judicously.  Coffee can be over powering, as can bourbon.  Too much is possible.

Ingredients / Re: Too much vodka extract?
« on: August 19, 2017, 03:42:51 PM »
Thanks all. Should have asked before I did it!

You learn by doing.  The rest of us did.

Seriously, though, unless you try and it  taste the vodka you'll never know.  Tons of people use vodka tinctures and like them.

Ingredients / Re: Too much vodka extract?
« on: August 18, 2017, 09:59:49 PM »
I'm with Denny.  I've never like the vodka tinctures because to me the vodka is detectable.

Kegging and Bottling / Re: Aging in kegs: when to fine
« on: August 17, 2017, 07:14:03 PM »
If you're kegging, why do you want yeast in suspension?  What work do you want them to do after you fine and keg the beer?

Are you naturally carbonating? 

I've found that given time, pretty much all beers will drop bright.  Fining I use for stubborn beer or for something I want ready (clear) sooner.  When I fine, my goal is to get as much haze (yeast, protein, whatever) out as possible.

Kegging and Bottling / Re: Bottling in "non-standard" bottles
« on: August 16, 2017, 09:58:54 PM »
Champagne-style bottles like the Boulevard smokestack bottles are designed to withstand internal pressure. Use freely. Regular wine bottles are not designed to withstand internal pressure.

The glass 32 and 64 oz growlers are also not designed to withstand internal pressure of bottle carbonation. There are people who carbonate in them but you'll also find plenty of people online who had the growlers shatter or the bottom blow out. Use those at your own peril. Some of the flip top ones might be okay but I'm not sure. Metal also probably okay although they might deform.

It's been years (like more than 10) but I've carbonated in one of the big flip-top growlers with the metal handle.  I used to be able to find Cristophel beer sold in those bottles, and we'd reuse them.  Never had an issue, but they are much sturdier than the typical screw top growler.  I would worry about using those.

Champagne-style bottles as noted above come in two sizes.  Domestic bottles, like Boulevard or California sparkling wine, will take a standard cap.  I use them all the time.

General Homebrew Discussion / Re: Reusing iodine based sanitizer
« on: August 15, 2017, 04:24:49 PM »
I disagree with half filing the keg. Fill it up and push out the sanitizer. Clean, sanitized, purged and pressurized = easy kegging.

I don't disagree, but this really only matters if you're doing any sort of closed transfer to fill your kegs.  If you're popping open the lid and not filling through the liquid post, there is no real benefit to purging the keg by pushing out 5 gallons of sanitizer.

All Grain Brewing / Re: Cocoa Nibs vs Cocoa Powder
« on: August 14, 2017, 08:25:01 PM »
I usually just break it into chunks.  I try to add in the last 15 minutes.  It needs at least that long to get adequately dissolved.  My theory is that even if it's sort of syrupy when it hits the fermenter, the yeast will still eat it.

I use it in an imperial stout, so there are a lot of big flavors (roast, hops, etc.).  In a smaller beer, maybe the whole bar would be too much?

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