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Messages - chezteth

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301
Kegging and Bottling / Re: Waxing caps
« on: January 23, 2011, 08:26:47 PM »
A friend of mine said that electric potpourri burners work well for melting the wax.  I haven't tried it yet but I figure it would be worth a shot.

302
Other Fermentables / Re: Corked mead storage
« on: January 23, 2011, 08:14:48 PM »
I would say store on the side just like wine.

303
General Homebrew Discussion / Re: totally random
« on: January 23, 2011, 02:25:46 PM »
Welcome to the obsession, err hobby, and to the forum!  It is a great hobby with so much to learn.  Making all-grain brews is definitely more fun although requires more time.

Happy Brewing,
Brandon

304
Bottled the Chamomile Pale Ale and the IPA on Friday.  Now I just need to transfer the Old Ale to secondary for some aging.

305
Equipment and Software / Re: New toy!
« on: January 21, 2011, 06:50:04 PM »
Sweet!  Looks like you are well on your way!  Hopefully I will be converting my chest freezer with a collar and tap heads this year.

306
Yeast and Fermentation / Re: Show us your pellicle
« on: January 21, 2011, 11:30:53 AM »
Wish I had some pellicle pics to share.  Those pics are awesome!  Reminds me, kind of, of the mold that forms on top of cabbage when my parents would make sourkraut.  Makes me want to drink a lambic!

307
General Homebrew Discussion / Re: Sniffing the airlock!
« on: January 21, 2011, 11:25:27 AM »
OMG, why would you use your good Knob Creek Bourbon in the airlock?  Better to use some really cheap vodka and save the Knob Creek for drinking.   :P  And yes, I am also an airlock sniffer.   ;D

308
Commercial Beer Reviews / Re: Bells' Hopslam Ale
« on: January 21, 2011, 09:04:36 AM »
I had some Hopslam last year.  It was amazing.  I wish I could compare it to Pliny but, alas, I am not able to get it in my area.  :( I will have to look for more Hopslam.

309
Commercial Beer Reviews / Re: Fuller's Vintage 2008
« on: January 20, 2011, 12:28:20 PM »
And of course, Happy Birthday!

310
Commercial Beer Reviews / Re: Fuller's Vintage 2008
« on: January 20, 2011, 12:27:52 PM »
Dang, that sounds delicious (the beer & the meal) !  I'll have to check the local places for a bottle.

311
Sounds good.  :)  Although I usually do all grain I like making an extract batch occasionally.  Regardless, brewing & bottling in the same day definitely makes for a busy day.

Happy Brewing,
Brandon

312
Ingredients / Re: Apriocot/Peach flavor in IPA, what hop is it??
« on: January 13, 2011, 08:21:50 PM »
I recently brewed a double IPA using Simcoe (along with other hops) at flameout.  When I opened the bag of Simcoe hop pellets there was a noticeable apricot/peach aroma.  When fermentation was complete there was a noticeable apricot/peach aroma to the beer.  Based on this I would say the apricot/peach aroma is from the Simcoe hops.  Just my $0.02

313
Ingredients / Re: Vanilla Beans
« on: January 09, 2011, 09:49:02 PM »
My wife just made a stout with vanilla & coffee.  I believe she used 2 vanilla beans that she slit lengthwise then added to the secondary fermentor for a week or two.  The flavor was definitely different than using vanilla extract.  It worked out very well.

314
Ingredients / Re: When to add Coconut and what type???
« on: January 09, 2011, 09:43:33 PM »
I would probably toast some coconut and add it to the secondary. I would be afraid the oils in the coconut milk would cause head retention problems.  Coconut extract may also be a possibility.

Happy Brewing,
Brandon

315
Kegging and Bottling / Re: High Gravity Bottling
« on: January 07, 2011, 06:13:07 PM »
I made a barleywine about 1 1/2 yr ago.  My OG was 1.117.  I added yeast during bottling but I got little to no carbonation.  Hopefully your results will be better.  My next barleywine I make I will consider bottling from a keg.  Just my $.02
At this strength, as long as you have healthy yeast, and you keep your bottles at room temp until carbonated, and you let them sit long enough, (keep in mind the bottles will seem to loose carbonation when chilled).  you should be able to bottle carbonate.  I've found it usually takes months, not weeks.

Thanks for the info bonjour.  I do still have some of my last barleywine.  The last bottle I tried was relatively flat.  Maybe I didn't rehydrate the dry yeast before adding it to the finished beer.  When I make my next barleywine perhaps I will try bottle conditioning again.

Cheers!

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