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Messages - morticaixavier

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5746
Along these lines - since the OP question has been answered - what are the opinions of the value of bulk ageing big boy beers like this in secondary, versus bottling after an extended period in primary (such as 5 or 6 weeks in primary)?

I know the dominant opinion is no secondary, ever, excep for fruit and hops. Are there any contrary opinions out there for beers 1.080 and up? Does secondary with bulk ageing make a huge difference vs. extra time in primary and bottle?

I don't know if it is no secondary ever rule, just that it is not really needed most of the time and carries a risk of causing issues. bulk ageing of a big beer can be a really good idea. the flavour melding and development happens differently in each sample so if you only have 1 sample (bulk ageing) you get a more consistant profile, at least in theory. I don't usually have room to store a carboy full of beer anywhere for that long so I bottle and can stash it here and there. But I do try to give it a good long time on the yeast.

5747
Commercial Beer Reviews / Re: Pliny the ...
« on: February 24, 2012, 08:43:31 AM »
Well, I MAY have tried the younger finally. The local bottle shop had

"This is not the IPA you are looking for" from "That one Brewery"

20 ounce pints for 6.50. worth it. a very nice big hoppy beer. you could tell it was strong but not immediately. The balance between sweet alcohol and bitter hops was just about perfect. nice citrus aroma. yummy

According to a few who were there, Taylor was having a little fun with everyone and that was actually a DIPA from Berryessa.

entirely possible. The staff was obviously in on some kind of joke. regardless, it was delicious and strong. I'de beleive 11% i'd also beleive 9% not less than that though. I was fairly toasty after my one pint.


5748
All Things Food / Re: BBQ Style
« on: February 24, 2012, 08:39:03 AM »
BBQ and smoking is so intriguing. however as a vegetarian I can't justify buyng a smoker or anything unless...

What are some non-meat things y'all bbq or smoke?

I've smoked tofu before. It was pretty tasty. I like to "brine" or soak the tofu in soy sauce or some other salty solution for 30 minutes or an hour then throw it in the weber to smoke at 250 for an hour or 2. Get's nice a firm and tastes great.

good call, I love smoked tofu coated with chopped pistachios and grilled briefly. sliced on salad with olives and egg salda nicouce.. nicoise... whatever, you get the idea. damn french (the language not the country).

I would try hard boiled eggs and cheese, If you are lacto ovo inclined. If you want to go to the darkside find some grass feed beef and pork,maybe open pastured poultry. The thing you got to ask yourself is the genetically modified soy better than grass feed animal?  I would follow my conscience.

That all said grow your own what ever that be, eat close to the ground, know what you eat and know your food provider.

After 12 years of being vegitarian(my wife was a veg for 25 years), and health concerns, we went with what we could grow. Alot of hard work but worth it, you are responsible for the life on your charge and take. I think it is your choice of what you can get or grow.

I would suggest everyone to investigate the pastured beef,pork,chicken and other polutry. 

Not saying to go to Walmart the worst you can do.

I hear you on eating close to the ground. We just got our seeds this week and I have been preparing the garden on weekends for the last month or two. We actually just harvested our winter brocolli for dinner last night. yum. HB eggs are an intriguing idea. Maybe I will have to rig up a little smoker for playing with. Cheese too.

Don't forsee going over to the 'dark side' as I was born and raised veggie but the wife likes a piece of fish now and again. I admire those that take life seriously enough to raise and butcher their own meat/poultry. If your going to eat it you should be willing and able to kill it in my mind.

What are some non-meat things y'all bbq or smoke?

Pot

I will keep that in mind as well carl.  ::)

5749
Commercial Beer Reviews / Re: Pliny the ...
« on: February 23, 2012, 10:36:17 PM »
Well, I MAY have tried the younger finally. The local bottle shop had

"This is not the IPA you are looking for" from "That one Brewery"

20 ounce pints for 6.50. worth it. a very nice big hoppy beer. you could tell it was strong but not immediately. The balance between sweet alcohol and bitter hops was just about perfect. nice citrus aroma. yummy

5750
General Homebrew Discussion / Re: batch sparging
« on: February 23, 2012, 04:35:13 PM »
I guess I assumed if fly sparging you would drain out some liquid but not all and then sparge onto the grain bed itself as opposed to keeping a water level above the grain.  :)

ahh don't mind those guys. they are smart a##es  ;)

but yeah, what you are describing is fly sparging without a sparge arm. I batch sparge, just drain the tun. refill with more water and drain again. It's nice because you can see how much you got from the first runnings and add water to get your preboil volume pretty exactly. or you can parti-gyle easily, first drain goes in one kettle second into second kettle. or you can resparge after you have yoru volume to get some extra wort for canning starter wort.

course you can do all those things with fly sparging as well. batch just seems simpler to me.

5751
Beer Recipes / Re: Need to use some excelent chocolate
« on: February 23, 2012, 03:32:52 PM »
or make a mouse with it. that would be really good i bet.


**EDIT because mouse is not what i meant **

moose is not right either. can't do accent marks. hey one of you spelling nazis help me out here. fluffy sweet cream or egg whipped and mixed with chocolate is called...?
mousse

Thank you!!!!

5752
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 23, 2012, 02:36:09 PM »
I agree absolutely that having a medium in the keg (or whatever) assures that you purge out all the o2. But I disagree that if you let the co2 run long enough that you don't purge out most if not all of the co2. If you have a glass of milk and you pour water into it the water and milk will mix. But if you pour long enough you will end up with all water.
yeah, I admit it borders on ocd and probably doesn't matter either way. just being a pedant.

5753
All Things Food / Re: BBQ Style
« on: February 23, 2012, 02:35:06 PM »
BBQ and smoking is so intriguing. however as a vegetarian I can't justify buyng a smoker or anything unless...

What are some non-meat things y'all bbq or smoke?

I've smoked tofu before. It was pretty tasty. I like to "brine" or soak the tofu in soy sauce or some other salty solution for 30 minutes or an hour then throw it in the weber to smoke at 250 for an hour or 2. Get's nice a firm and tastes great.

good call, I love smoked tofu coated with chopped pistachios and grilled briefly. sliced on salad with olives and egg salda nicouce.. nicoise... whatever, you get the idea. damn french (the language not the country).

5754
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 23, 2012, 02:28:51 PM »
Not to derail the original posting much further, but I'm not understanding all of this.  After you've purged the keg, what happens when you remove the lid to introduce your siphon tubing?  Does the CO2 not escape?  O2 doesn't enter the keg, displacing the CO2?

no, now the relative densities do indeed come into play. as long as you are careful not to move the keg much after opening, and you don't tip the keg at all then the co2 sitting in the keg will not allow air to enter. co2 is heavier than air. you will see it if you dump the presure and open the lid the whole keg will be filled with vapour. that's the co2 and it just sits there, although you can see it swirling around at the keg mouth a bit. then you attach your syphon hose to a QD and attach that to the beer out post and rack you beer gently to the bottom of the keg. This will force the co2 up and out as the beer fills and any minor amount of 02 that did mix at the keg mouth will leave quickish.

5755
The Pub / Re: Retirement?
« on: February 23, 2012, 02:25:50 PM »
If you withdraw before 59.5 years of age you pay taxes as income (~20%) which is still better than taking a 401k or IRA early but still a chunk of change.

Actually, if you turn 55 and are still working for the company with which you have your 401K, you can begin penalty-free withdrawals at any time after that that you retire (including before 59 1/2)


interesting, so if you have a 401k and you roll your annuity over to it at 55 and then retire you can get your money tax free before 59.5? clever. again IANAIB (I Am Not An Investment Banker) check with the pros

He said Penalty-free, not tax free  ;)

ahh well then...

5756
All Things Food / Re: BBQ Style
« on: February 23, 2012, 02:24:53 PM »
BBQ and smoking is so intriguing. however as a vegetarian I can't justify buyng a smoker or anything unless...

What are some non-meat things y'all bbq or smoke?

5757
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 23, 2012, 02:18:17 PM »
Did you purge the kegs with co2 when racking? was there a leak in your racking cane? Did you purge the bottles with co2? Any of those times could have introduced o2. Not idea if oxidation caused it, just sayin'.

I never thought about purging the kegs when racking...I do purge the headspace after racking.  No leaks that I can see in my Super Siphon.  I'm not sure how I would purge the bottles given my equipment, i.e., QD+hose+cobra tap.  I insert a small length of vinyl tubing into the cobra tap nozzle for bottle filling.  Not ideal, I know.  Bottles were filled practically to the brim, and capped with Oxy Caps.

Wouldn't oxidation have been detected by the taste testers in some other way other than by merely the presence of diacetyl?  Thanks for the comments guys.  I'm still learning.

purgeing kegs: If you add co2 to an empty (air filled) keg and then release the presure and then repeat you will not get all the o2 out. yes o2 is lighter than co2 but it is still a gas. alchahol is lighter than water but if you pour water into a glass of rubbing alchahol until it overflows an amount equal to the volume of alchahol you do not end up with pure water. fluids mix. They may not stay mixed but they do mix.

I like to fill the keg to the very brim, as close as I can get to 0 air space, with sanitizer and then force that out with co2. the result should be an almost perfect absence of o2 (almost perfect because 1. I can't seem to get the keg totally full of  liquid and 2. some o2 that is disolved in the sanitizer solution will probably come out as it drains and thus introduce some tiny amount.)

does this make a difference? I have no idea. this is how I have always done it but it seems like it could make a difference in the long term.

...however if you hook up the CO2 to the dip tube post and open the P.R. valve you will evacuate most if not all of the O2 in the keg.

that's my point. doesn't matter if you add the co2 to the bottom or the top, unless you go incredibly slow, there will still be alot of mixing, gases mix even better than liquids. I am sure it's fine I am just saying that if the goal is to remove as much o2 as possible you have to start with a medium so much more dense than air that it will not mix.

5758
Beer Recipes / Re: Need to use some excelent chocolate
« on: February 23, 2012, 02:16:00 PM »
or make a mouse with it. that would be really good i bet.


**EDIT because mouse is not what i meant **

moose is not right either. can't do accent marks. hey one of you spelling nazis help me out here. fluffy sweet cream or egg whipped and mixed with chocolate is called...?

5759
The Pub / Re: Retirement?
« on: February 23, 2012, 02:14:26 PM »
If you withdraw before 59.5 years of age you pay taxes as income (~20%) which is still better than taking a 401k or IRA early but still a chunk of change.

Actually, if you turn 55 and are still working for the company with which you have your 401K, you can begin penalty-free withdrawals at any time after that that you retire (including before 59 1/2)

interesting, so if you have a 401k and you roll your annuity over to it at 55 and then retire you can get your money tax free before 59.5? clever. again IANAIB (I Am Not An Investment Banker) check with the pros

5760
General Homebrew Discussion / Re: Pediococcus...Diacetyl...Causes?
« on: February 23, 2012, 02:09:08 PM »
Did you purge the kegs with co2 when racking? was there a leak in your racking cane? Did you purge the bottles with co2? Any of those times could have introduced o2. Not idea if oxidation caused it, just sayin'.

I never thought about purging the kegs when racking...I do purge the headspace after racking.  No leaks that I can see in my Super Siphon.  I'm not sure how I would purge the bottles given my equipment, i.e., QD+hose+cobra tap.  I insert a small length of vinyl tubing into the cobra tap nozzle for bottle filling.  Not ideal, I know.  Bottles were filled practically to the brim, and capped with Oxy Caps.

Wouldn't oxidation have been detected by the taste testers in some other way other than by merely the presence of diacetyl?  Thanks for the comments guys.  I'm still learning.

purgeing kegs: If you add co2 to an empty (air filled) keg and then release the presure and then repeat you will not get all the o2 out. yes o2 is lighter than co2 but it is still a gas. alchahol is lighter than water but if you pour water into a glass of rubbing alchahol until it overflows an amount equal to the volume of alchahol you do not end up with pure water. fluids mix. They may not stay mixed but they do mix.

I like to fill the keg to the very brim, as close as I can get to 0 air space, with sanitizer and then force that out with co2. the result should be an almost perfect absence of o2 (almost perfect because 1. I can't seem to get the keg totally full of  liquid and 2. some o2 that is disolved in the sanitizer solution will probably come out as it drains and thus introduce some tiny amount.)

does this make a difference? I have no idea. this is how I have always done it but it seems like it could make a difference in the long term.

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