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Messages - Joe Sr.

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Ingredients / Re: Brewtan B
« on: September 30, 2016, 09:15:32 AM »
Or wait until the experiment is concluded to see if it's all just confirmation bias and magic fairy dust.

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 30, 2016, 08:00:51 AM »
I get daily sale emails from practically every ecommerce business I have patronized, it's not just homebrewing.
The frequency ramped up. The sales are deeper discounts.
But again, this practice is employed by practically every ecommerce company. GAP, Shutterfly, Chewy,, Best Buy, Safeway. Those were in my box this morning and yesterday, and day before. I think it is more indicative of the size and buying power of these large Online HBSs.
Also, indicative of the level of competition between the big online HBSs.

I just hope they don't have any awesome sales on kegs because, quite frankly, I have too many already and I'll be tempted to buy more if the price is right.

Ingredients / Re: Brewtan B
« on: September 30, 2016, 07:58:18 AM »
What if he grows a sweet beard with a handlebar mustache?

That would be it.

General Homebrew Discussion / Re: suction in my fermenter bucket
« on: September 30, 2016, 07:53:24 AM »
Yes.  Coffee flavor fades with time, but it does not go away.  I don't mind a coffee stout with some age on it.  I think the coffee becomes less prominent, but it's still there.  You'll lose some of the aromatics, mostly, in my experience.

How are you adding the coffee?  There are many ways to do so, none of them wrong.  I prefer to add cracked beans to the fermenter/keg.  My coffee guy tells me you'll get everything from the beans in 24 hours, but I usually leave them longer.

Yeast and Fermentation / Re: Danstar Windsor
« on: September 30, 2016, 07:45:27 AM »
Clarity could also be affected by your mash and any unconverted starches.

My recollection is that my Windsor beers were typically pretty bright.

EDIT:  I tend to leave the beer in primary for about a month or so prior to packaging, so it may be that I just never noticed any prolonged time to clear.

General Homebrew Discussion / Re: suction in my fermenter bucket
« on: September 29, 2016, 08:44:49 AM »
No worries.  A small amount of sanitizer should not be a problem.  I use cheap vodka in my airlocks in the event something like this happens. 

If you're using star san, as it dilutes it becomes something like yeast nutrient so there is no harm there.

General Homebrew Discussion / Re: local flabby and banana ridden saisons
« on: September 28, 2016, 09:17:12 AM »
There is also the fact that there is no accounting for taste.  Some people like bad beer.  I've heard tell of people liking Magic Hat No. 9.  Nasty stuff.

.... I've probably brewed more saisons than any other style at this point and feel like I make a decent one: no banana and bone dry with a good range of spicy phenolics. I consistently get 565 down to 1.002 on its own these days.


So, I'm interested in your saison technique because I've been struggling with making a good saison. My recent attempts have been banana and pear disappointments despite (or maybe because of) following accepted wisdom with 565 fermentation temperature profiles, i.e ramping up towards the end of fermentation. I have followed an all - pilsner malt dupont style recipe. I am relatively experienced homebrewer with some good results in other styles but struggle to nail the classic saison.

The off flavours (excessive fruitiness) I get indicate yeast stress to me so I wonder whether temperature ramping causes this - it's not excessive - max 22C. My attenuation is good and I've never had a stall with 565.

I oxygenate wort prior to pitching and make SNS starters with a fresh tube of 565. Interested to hear your techniques and critique of mine.


I've never gotten banana from a saison.  I don't know how people are fermenting to get banana from a saison yeast, but it's never happened to me.  I've done them hot (80), ambient (68), and cool (60) and get various differences in flavor, but no banana.

Pear and some fruitiness should be OK.  I guess it depends on the level.  WY French Saison yeast typically gives me some nice tartness and often flavors similar to white wine.  3724 is harder to describe, but also a much harder yeast (for me) from which to get great performance.

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 28, 2016, 06:46:48 AM »
I'm still learning about the process (only went AG at the beginning of last year, after 3 years of kits/extract).  Whilst my beer doesn't hold up to what I consider the best commercial beers, it is considerably better than a lot of what is available, and is getting closer with every batch.

The learning doesn't stop.  At least it shouldn't.

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 27, 2016, 01:51:44 PM »
This morning's loaf:

Was glad to see it was just bread...

LOL. Had to look up the slang meaning.

The e-mail notifications come through without images.  I was like "WTF?"  But then I remembered.  Bread.

The Pub / Re: Whiskey
« on: September 27, 2016, 12:07:11 PM »
I've been wallowing in Bulliet and Maker's lately, as Target always has them on sale.  The last bottle of Maker's just does not taste good.

So I picked up Knob Creek and splurged on a bottle of Noah's Mill.  The Knob Creek is solid as usual.  Looking forward to the Noah's, but I'm not feeling a $50 bottle as an everyday drink right now.

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 27, 2016, 12:04:51 PM »
This morning's loaf:

Was glad to see it was just bread...

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 26, 2016, 01:41:32 PM »
Bread machine = zymatic?

General Homebrew Discussion / Re: How long is your brew day?
« on: September 26, 2016, 01:40:48 PM »
5 -6 hours, give or take. I usually plan for 8, but that's usually doing two 5 gallon batches with staggered starts.  Plus, one mash tun does NOT like to drain.  Still dialing that in, which takes awhile with my intermittent brewing schedule.

A partial mash stove top batch feels quicker, but I'm not so sure it is as it takes longer to heat the water.

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 26, 2016, 10:33:02 AM »
Joe Sr.  You are like the Omega Man to me...Always right and a light in the darkness....

Hah.  You flatter me.

I had time to kill on Friday and wandered through Binny's.  I browsed every single beer aisle (and twice down the bourbon aisle).  There are a phenomenal amount of beers out there.  And a lot of them are really good and really well made.  They're also expensive, but I get Keith's point about time and equipment costs. 

I grabbed a couple of quads I've never had (plus some I have), an old ale (Smutty Nose Really Old Brown Dog - outstanding!), some standbys that were on sale, and a few other things.  I spent a ton (mostly on the bourbon to be honest) but I've got a really nice variety of some really good beers.  It didn't take any time out of my weekend.  I can see the allure of skipping the brewing and having a huge selection of great beer available.

General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 23, 2016, 02:07:54 PM »
Less beer is brewed due to demands on time (work, family, and so on). Every town having a brewery (it seems that way) cuts into the need to brew fresh beer.

The first part describes me, but as to the second part the same demands on my time keep me home and not going out to the breweries, tap rooms, and awesome beer pubs in Chicago.  Brewing is something I can do at home.  The kids can help out (they don't much any more).  We share the beer with friends when we are entertaining. 

If I was younger, and unattached, the lure of going out might impinge on my brewing.

I agree that the hobby will be fine in the long run. 

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